Chef Plum and co-host Tagan Engel of head to Atticus Bakery in New Haven to delight in a warm Rosca de Reyes. Baker Selene Tepatzi is our guide to the traditional Mexican bread made to celebrate Three Kings Day. Later, Chef Plum and Tagan toast to friendship with Ony Obiocha and Adam Bitker and learn some basics about natural wine. You鈥檒l also hear Tagan鈥檚 conversation with culinary historian Michael Twitty about his book, Koshersoul: The Faith and Food Journey of an African American Jew.
GUESTS:
- Charlie Negaro Jr.: CEO of and in New Haven, Conn.
- Selene Tepatzi: Bakery manager and pastry chef at in New Haven, Conn.
- Michael W. Twitty: James Beard Award-winning culinary historian and author of and
- Ony Obiocha: Entrepreneur and natural wine enthusiast. Founder of, 鈥渁 natural wine social club for the homies鈥� ()
- Adam Bitker: Co-founder of , purveyors of conscientiously farmed, handcrafted wines from small, independent growers
Featured Recipes:
Featured Wines:
Anima Mundi Gres: White sparkling wine from Catalunya, made from Macabeo and Xarel-lo grapes. (around $25)
Gustavo Riffo Pipe帽o: Red wine from Chile, made from a varietal called Pais. (around $18-$20)
: Salted Raspberry & Chamomile
Special mention: Chef Plum contributed a recipe to , supporting community-based culinary training programs through the .
This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio.
Join the conversation on , , , and email: seasoned@ctpublic.org.
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