A warm, practical ramp episode built around risotto technique and texture.
Ramps give this Plumluvfoods episode its shape, with Chef Plum and Chef Jeffy using one ingredient to talk through timing, texture, and flavor.

Chef banter with real kitchen teeth.
Plumluvfoods runs on chef banter, practical cooking talk, and Connecticut food-world familiarity. Episodes move from ramps and risotto to salmon sourcing, state foods, brain foods, restaurant media, and Food Network competition chatter without losing the kitchen-table feel.
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Plumluvfoods is a fast, familiar food-talk show built around chef conversation rather than scripted segments. Chef Plum and Chef Jeffy bring the feel of a live hangout, with food knowledge arriving through banter, interruptions, half-jokes, and sudden useful details. The show is loose, but it is not empty chatter. A conversation about ramps can turn into risotto texture, ramp stock, blanching, long cooking, mushrooms, ricotta, and why great risotto can make ordinary rice feel like a different subject entirely. A salmon episode gets into farmed fish, color, feed, antibiotics, fishmongers, pricing, Norway, waste, and the uncomfortable tradeoffs behind a familiar grocery-counter choice. The cooking talk is concrete. The route there is rarely straight. That is part of the appeal. Episodes often begin with studio weather, personal mishaps, quick teasing, or whatever Chef Jeffy is drinking, then find their way into a real food question. The Connecticut base matters, too. The show talks about WICC, New Haven, Louie Lunch, steamed burgers, CT Bytes, restaurant storytelling, and the difference between actual reporting and recycled food coverage. It treats restaurants and chefs as people doing work, not just as content. It also makes room for bigger food-media moments, including a call with Chef Michele Ragussis about Tournament of Champions on Food Network. Health and ingredient episodes stay conversational, as with blueberries, eggs, walnuts, omega-3s, and brain-food claims around D. Jenn Stagg. Plumluvfoods is best when it is chasing a detail until the detail turns funny, useful, or both. It can be messy. It can repeat itself. It can sound like friends arguing through a menu. For food listeners who prefer personality with their technique, that looseness is the point.
Made for: For cooks, chefs, restaurant people, Connecticut food followers, and curious eaters who like practical food talk with jokes and side roads. It especially suits listeners who enjoy live-radio chemistry more than polished recipe narration.
What sets it apart: Plumluvfoods mixes chef know-how with local restaurant culture and a deliberately loose studio rhythm. It stands apart by making the tangent part of the meal: ramps, salmon, burgers, brain foods, and food media all get handled through conversation rather than presentation.
Plum Luv Foods live is the Number One digital audio live food talk show heard live on Spreaker, Stitcher radio, Iheart radio, Spotify Thursday Nights at 10pm and archived to Itunes and everywhere podcasts are downloaded. Plum Luv Foods Live is Hosted by culinary and TV vet Chef Plum. Chef Plum is the host of “Edible on the Road” for “Edible Magazine, Seasoned on NPR, Restaurant Road Trip, and has had multiple appearances on The Food Network, CBS, ABC, BET, and was the host of the nationally syndicated All Recipes segment on Hallmark channel's “ Better show” The show has had successful seasons (over 100 episodes) talking food and food based tv with some great guests, such as, Troy Johnson, Ch…
Based on 6 episodes we listened to · September 2026
Chef Plum and Chef Jeffy make food knowledge practical through lively talk about ingredients, technique, sourcing, and culinary culture.
Plumluvfoods turns food talk into a working conversation between Chef Plum and Chef Jeffy, moving easily from ingredient choices to cooking technique and the business around eating.
A $7-a-pound salmon bargain looks different once Chef Plum and Chef Jeffy get in your ear.
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Short reviews from the PlayNext desk, based on the episodes we processed.
A warm, practical ramp episode built around risotto technique and texture.
Ramps give this Plumluvfoods episode its shape, with Chef Plum and Chef Jeffy using one ingredient to talk through timing, texture, and flavor.
A loose, affectionate food-media conversation finds its center in the editorial work behind restaurant storytelling.
Plumluvfoods builds this single episode around a celebration that feels overdue, then lets the conversation open into a broader look at visibility in food media and the labor that makes it real.
A fish-counter conversation about what a beautiful farmed salmon fillet can conceal.
Salmon turns into a question of trust at the fish counter, where a handsome fillet and a tempting price can still hide a lower-quality farmed fish.
Blueberries, eggs, and walnuts drive a loose, funny conversation about brain-friendly foods.
The episode makes brain food feel like a lively kitchen-table debate, starting with wintry weather, an icy driveway, and a garbage can before landing on blueberries, eggs, walnuts, and the question of what omega-3s really are.
A loose Connecticut-food episode where burger lore, kitchen detours, and a rye-whiskey cocktail carry the charm.
Plumluvfoods uses Connecticut food as a way into how people eat when local habits, strong opinions, and small imperfections are all allowed to matter.
A loose, practical summer-vegetable review with squash debate, miso butter, and garlic scapes.
Summer vegetables become a relaxed argument about heat, timing, and how much care squash needs before it turns dull. Chef Plum and Chef Jeffy keep the focus on zucchini and yellow squash as warm-weather staples, moving from raw zucchini with lemon, Parmesan, and herbs to…
A relaxed Mohegan Sun event preview blends wine tasting, chef appearances, and one kitchen story into an inviting Saturday listen.
Plumluvfoods frames a Mohegan Sun food-and-wine event through the people giving it shape. Chef Sean talks up the demos, the feel of the room, and Vintage Crew, where wine fans can taste bottles outside the usual rotation.

Bourbon talk, barrel stories, messy good pours.


Bourbon reviews with memory, candor, and community.



Everyday life, thought through together.
Chef Plum and Chef Jeff preview the 26th annual Mohegan Sun Wine and Food Fest, happening January 22-25.
Chef Plum and co-host Jeffy host a lively discussion on summer vegetables on their radio show Plum Luv Foods.
Matt Groark shares Superbowl food ideas and recipes on the Plumluvfoods podcast.
The hosts introduce a Saturday episode of Plum Love Foods, teasing a discussion about foie gras with guests from Hudson Valley Farms.
Plumluvfoods on WICC focuses on ramps, the first spring vegetable, and Chef Plum opens with daffodils, purple flowers, and peepers as seasonal markers.
["On Plum Love Foods on WICC, Chef Plum and Chef Jeff spend the show on Connecticut women chefs and a Bloodroot documentary, naming Priscilla Martel, Sherry Pocknett, Renee Dupont, Michelle Greenfield, Emily Mangro, Ashley Flagg, and April Gibson as examples.", "Steph Webster of CT Bites and Jess Bankston preview an April 27 It's a Woman's World event at Hotel Marcel in New Haven, where public voting will decide 11 awards.", "The hosts keep circling back to merit, saying kitchens should reward the best chef while also acknowledging the 'good old boys' behavior they have seen.", "A Virginia promotion story about a woman who called at midnight with produce counts and got flack for becoming sous chef gives the episode its clearest example of that argument."]
Plum Love Foods on WICC spends the segment on salmon with Chef Plum, Jeffy, and Chef Dan the Spice Man.
Chef Plum and Chef Jeffy discuss hospitality court cases on their radio show.
This episode of WICC features Plumluvfoods discussing food monstrosities and celebrating Jeffy's birthday, interspersed with ads for BetMGM Casino and CAMH Sunrise Challenge.
On episode 88 of Plumluvfoods on WICC, Chef Plum and Chef Jeff spend their Saturday show exploring brain foods — what they are, what they aren't, and which foods genuinely support cognitive function versus causing brain fog and sluggishness.
Episode 87 of Plumluvfoods on WICC features Chef Plum and Chef Jeff exploring official state foods, sandwiches, and drinks across all 50 states, covering the history and regional significance behind each designation.
Chef Plum and Chef Jeff introduce their radio show and preview an upcoming interview with Chef Michele Ragussis about her participation in Food Network's Tournament of Champions.
Chef Plum previews the upcoming Sun Wine and Food Fest on his radio show, sharing excitement about the event and recent travels.
Chef Plum and Chef Jeff introduce their radio show Plumluvfoods on WICC, humorously discussing their guests and the upcoming summer season.