Dick Stein

Midday Jazz Host

Dick Stein has been with KPLU since January, 1992. His duties include hosting the morning jazz show and co-hosting and producing the Food for Thought feature with the Seattle Times’ Nancy Leson. He was writer and director of the three Jimmy Jazzoid live radio musical comedies and 100 episodes of Jazz Kitchen. Previous occupations include the USAF, radio call-in show host, country, classical and top-40 DJ, chimney sweep, window washer and advertising copywriter.

His most memorable KPLU moment: Peeling Alien life form from Erin Hennessey’s face after it leapt at her from the biohazard refrigerator he picked up cheap for the station at an FDA garage sale. Dick is married to nationally noted metalsmith, jewelry designer and cowgirl “Calamity” Cheryl DeGroot.

Ways To Connect

Nancy Leson

Lucky Nancy.  The other day a friend of her son's showed up at her door bearing a dozen razor clams fresh from Ocean Shores.   That's some massive clammage but Nancy knew what to do with them.

Yes, it's true that I ate three days worth of food in three hours. Wretched excess?  Absolutely.  Would I do it again?  Need you ask?  Besides, I think Nancy ate more. So what were we all doing there?  Well, it's a medium-long story.

Nancy leson

Pork Rinds, Pirogi, Injera, Oh My!

My Food for Thought pard Nancy Leson happily cruises the strip malls of Highway 99 in search of hole-in-the-wall international grocery stores and she thinks you should, too.   "Yes," she says, "And the more interesting, unusual to us, and adventurous the better."

Nancy Leson

I've never been able to make Italian potato Gnocchi (NYOH-kee).  I admitted my secret shame to Nancy Leson in this week's Food for Thought. "I just end up with this soggy, waterlogged mess.  They almost dissolve.  Where am I goin' wrong, here?"  Nancy's answer was a question.

Stein

The Andrews Sisters were singing "One Meatball" in my head as I browsed through one of my favorite cooking sites, seriouseats.com. And then my eyes fell upon Daniel Gritzer's eye-opening (and gut-expanding) recipe for Italian-American style meatballs.  Coincidence?  I think not. 

Justin Steyer / KPLU

The first time I ever did it was right out in public in front of everyone at the Taylor Shellfish Oyster Bar on Queen Anne. My first raw oyster.

Cafe Presse Facebook page

That sneaky Nancy Leson! She tried to get me to name the musician I'd most like to have entertain at a Valentine's dinner for me and DeGroot. Naturally, I refused. If I name someone, then I'm excluding everyone else, I told her.

I don't want to hurt anyone's feelings. Nancy, of course, has no such qualm. 

Nancy Leson

Summer is made endurable by anticipation of the winter to come. How I look forward to those long nights and lovely gray, rainy days! And to eating the pot that was already legal in Washington — pot roast, pot pies, pot au feu.

But Nancy Leson? In deepest, darkest February, she's thinking salad, and some pretty enticing ones, too.

Nancy Leson

It's January, the best time of the year to eat Pacific Northwest oysters. In this encore edition of Food for Thought, Nancy sings an ode to the joys of slurping and answers the question "What goes best with an oyster on the half-shell?" Stein's answer: courage!  

Nancy Leson

My phone rang and it was Nancy Leson: "Hey, Stein, I'm sitting in the exit row of an  Alaska Airlines flight, on my way to Ft. Lauderdale and Miami," she said.

And it wasn't on just any flight. It was the famed "Salmon-30-Salmon", the airliner that looks like a fish. With jet engines.

AP Photo/Cuisinart

All it took was for friend and colleague Nick Morrison to mention that his wife Ceal had brought home an electric griddle for visions of panini to dance in my head. So while wife DeGroot rolled her eyes, I rushed to the store for my own Cuisinart Griddler.

Nancy Leson

They've been saying, "They just don't make'em like they used to" since shortly after the first stone ax was updated.  But when that old saw is applied to the KitchenAid stand mixer, Nancy Leson says it's true.

Deb Buchanan

Nancy Leson was suffering from cake envy. For husband Mac's birthday, she'd gone to all the trouble of baking a big deal birthday cake for him  But at the party, "a cake that came out of a box" stole the glory from her "multi-layered, gorge-a-mondo" job.   

"Stein, are you much of a cake baker?" she asked me.

Not really, but my kid sister Debbie Buchanan used to bake fancy cakes for a living. So we got her on the line from Annapolis to answer Nancy's questions.

daisy.r / Flickr

During the years she was the Seattle Times restaurant critic, Nancy Leson was often told she had the perfect job. Go out to eat every night on the boss's dime — that ain't workin'. 

But it wasn't all honey for nothin' and tips for free. As Nancy asked me back then: "How'd you like to go back to a restaurant you didn't like? Twice? After all, any restaurant can have a bad night. And that's what you have to do if you're going to give a fair review."

Workld Spice Merchants

Seems that both Nancy Leson and I are into heavy metal for gift giving this time around.  

"There's one piece of equipment that I adore, and that's my Lodge 15-inch, pre-seasoned cast iron skillet," Nance says.

She loves it because, well, it turns out that size does matter after all.

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