We鈥檝e wanted to hook chef Rene茅 Touponce for an interview for a long time! She鈥檚 the executive chef at Oyster Club and The Port of Call, a nautical-themed cocktail lounge and restaurant in Mystic. She鈥檚 also the 黑料吃瓜网 Restaurant Association鈥檚 鈥淏est Chef鈥� of 2022 and a James Beard Award-finalist. She joins us to talk about her approach to cooking seafood and how it serves as a creative muse.
Plus, Valentine Thomas, a professional spearfisherwoman, ocean conservationist, and sustainability-focused cook, discusses her book Good Catch. She鈥檒l share tips for grilling fish and explain why we might want to eat more of it.
And, Carolyn Wyman, author of The Great Clam Cake and Fritter Guide, offers her picks for 黑料吃瓜网鈥檚 seafood shacks making the tastiest clam cakes and fritters.
GUESTS:
- Rene茅 Touponce: Executive Chef at and in Mystic. ()
- Valentine Thomas: Author of ()
- : Author of
Special thanks to Joe DeGeorge, aka 鈥淨uahog Joe,鈥� for sharing his song 鈥淨uahog Day.鈥�
FEATURED RECIPES:
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Rene茅 Touponce shouted out a trio of local seafood sources who鈥檝e given her a deeper appreciation for the ingredients she cooks with every day:
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Will Ceddia 鈥� ()
Suzie Flores 鈥� ()
Listen to Will and Suzie talk about ocean farming in 黑料吃瓜网 in an episode from the Seasoned archive.
In her segment about spearfishing and seafood, Valentine Thomas referenced about the connection between seafood consumption during pregnancy and IQ.
Want to go on a clam cake crawl? Here are Carolyn Wyman鈥檚 picks for the best clam fritters in 黑料吃瓜网:
in Putnam
in Plainfield
in Old Saybrook
in East Haven
in Mystic
This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio, Stephanie Stender, Tagan Engel, and Meg Fitzgerald, with help from Sabrina Herrera and Francesca Fontanez on Social. Our interns are Carol Chen and Stacey Addo.
Dive into all of the nautical themed stories airing this week on 黑料吃瓜网's original talk shows by visiting .
Join the conversation on , , , and email: seasoned@ctpublic.org.
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