Hot Stove Society: Where’s the Boeuf?

03/08/24 • 89 min

We announce the winner of our staycation here at the Hotel Andra // We delve into a variety of dishes including Peking duck! // Chef David Mitchell is here from Copperleaf Restaurant & Bar at Cedarbrook Lodge // On Simple to Spectacular! we celebrate Chef Thierry with a special twist as
a listener sent in Thierry’s recipe for Boeuf Bourguignon - Luc style // Geraldine DeRuiter is here with her new book called, If You Can’t Take the Heat: Tales of Food, Feminism, and Fury

Previous Episode

Hot Stove Society: Scouting Around

Get prepared for St. Patrick’s Day by talking about Corned Beef & Cabbage // A Clam Chowder segment with a Hot Stove Society Tasting Panel to compare clams – are there canned ones worth using? // Take a Pork Loin Roast from Ordinary to Extraordinary // Talk about plant focused cultures, cuisines, and dishes // On Simple to Spectacular! we celebrate Chef Thierry by talking through one of his extravagant Rover’s winter recipes // It's Girl Scout Cookie season! Pastry Chef Brittany Bardeleben from Hot Cakes is here to help us delve into delicious desserts including “Scouts Honor Molten Cake"

Next Episode

Hot Stove Society: Texas Tahini

We talk Traditional Irish Soda Bread // On Shortcut, or Scratch? We talk Simmer Sauces! // We delve into Reuben Sandwich Fixings // On Simple to Spectacular! we celebrate Chef Thierry by talking through one of his Rover’s spring recipes - House-Cured Salmon with Yakima Asparagus Salad // The Founders and Owners of Mama Restaurant Group, Wassef and Racha Haroun
are here to share their beautiful culinary philosophy and new ventures