That Was Delicious

A podcast for people who eat, sleep, and breathe all things food. Interviews with people who have shaped the gastronomic world with stories behind their restaurants, products, brands, and recipes. Let's eat.

91. Seven Brothers: From a Humble Grill in Hawaii to 16 Locations & Counting 06/16/2025

91. Seven Brothers: From a Humble Grill in Hawaii to 16 Locations & Counting Join thousands of other listeners on our Substack, ! In this inspiring and insight-packed episode, Brooke sits down with Utah-based entrepreneur and restaurateur Shem Hannemann to talk about the highs, lows, and hard truths of building restaurant brands that people love. Shem opens up about his early creative ventures, what it really takes to start a restaurant from scratch, and how his passion for design, people, and food have fueled a career rooted in both hospitality and hustle. From the initial concept of Sunday’s Best to facing hard moments of burnout, Shem delivers a transparent and motivating look at what it takes to succeed in the food world—and how staying curious and community-focused keeps him moving forward. Whether you're a restaurant lover, aspiring business owner, or creative looking for inspiration, this episode delivers clarity, honesty, and encouragement in spades. Key Takeaways [03:28] Family Roots and Resilience: Shem’s grandparents immigrated from Samoa to Hawaii, seeking better opportunities. Their hard work and sacrifice laid the foundation for the family’s success. [08:17] The Power of Family and Culture: Surfing and the ocean played a central role in keeping the brothers connected and grounded, influencing the restaurant’s beach-themed branding. [16:17] From Humble Beginnings to Expansion: The first Seven Brothers location, Kahuku Grill, opened in 2009 with minimal experience and a $2.75 burger that initially lost money. Through word of mouth and community support, the business grew. [19:56] Menu Evolution: The iconic "Shemburger" was born out of experimentation, and the menu expanded from seafood to gourmet burgers, now a cornerstone of the brand. [29:10] Expansion and Franchising: Seven Brothers now has multiple locations (4 in Hawaii, 7 in Utah, and 1 in Arizona), with 4 more opening soon. Franchising has allowed local families to bring the brand to their communities. [41:05] Lessons in Resilience: Shem credits his parents’ optimism and hard work as the driving force behind the business’s success, emphasizing the mantra "this too shall pass." Notable Quotes (3:28) "Our grandparents immigrated from Samoa to Hawaii. They wanted a better life for their kids... my dad comes from a family of 14." (15:40) “Don’t do it—it’s the highest fail rate... we don’t have experience.” (42:20) “This too shall pass… good times or bad—just weather it. Something good will come.” – Shem Hannemann (46:39) “It’s a mess, but it’s my favorite burger right now.” Resources Visit the official website. Follow Seven Brothers on Follow Female Foodie on /episode/index/show/582d8a6c-dfbb-4854-a5bc-10380afff283/id/37020805

90. How Thirst Drinks Founder Ethan Cisneros Built One Of Utah’s Fastest-Growing & Most Beloved Drink Brands 06/09/2025

90. How Thirst Drinks Founder Ethan Cisneros Built One Of Utah’s Fastest-Growing & Most Beloved Drink Brands Join thousands of other listeners on our Substack, ! In this high-energy, entrepreneurial episode, Brooke sits down with Ethan Cisneros, founder of the beloved Utah-based drink and treat chain Thirst. Ethan dives deep into how he started the company at just 22 years old and scaled it into a rapidly growing business built on branding, customer experience, and unapologetic hustle. From hand-delivering cookies on Instagram to using content creation as a hiring tool, Ethan offers a masterclass in what it means to obsess over your customer and build community through food and drinks. Whether you're a budding entrepreneur, a fan of Thirst, or just love stories about big dreams and bold execution, this episode delivers both inspiration and practical insights in equal measure. Key Takeaways [04:18] Starting Small, Dreaming Big: Ethan started with a lawn-mowing business as a kid, learning customer service and hard work early on. [05:37] The Power of Experience: A shaved ice shack taught him that customers pay for the experience, not just the product. [12:12] Content = Currency: Ethan built his team and brand through content, using social media not just to promote but to recruit and retain top talent. [23:14] Unique Offerings: Thirst stands out with fresh-baked pretzels and beignets, made from scratch at every location. [28:01] Scaling Challenges: Ethan’s focus shifted from operations to cultivating culture and leadership as the company grew. [30:07] Positivity as a Strategy: Thirst’s motto, “Positivity is infectious,” drives their team and customer interactions. [34:50] Long-Term Vision: Ethan sees Thirst as a lifelong venture, aiming to compete with giants like Sonic in the drinks-and-treats market. Notable Quotes (16:55) “When you have more time than money, that’s when you need to hustle.” (32:46) “We don’t train [employees to give free drinks], but we do train to wow the customer—within reason, do whatever it takes.” (20:10) “Slow and steady wins the race. We’ve been around for almost 10 years, but I truly feel like we’re just getting started.” (39:09) “I’m grateful for my grandpa’s work ethic. It got passed to my dad, then to me, and now I want to pass it to my son.” Resources Visit the official website. Follow and on Instagram Follow Female Foodie on /episode/index/show/582d8a6c-dfbb-4854-a5bc-10380afff283/id/36910560

89. 7 All Time Favorite 30-Min Meals 05/27/2025

88. Kenji López-Alt: James Beard Award Winner, 3x Best-Selling Author, and A Master of Food Science 05/19/2025

88. Kenji López-Alt: James Beard Award Winner, 3x Best-Selling Author, and A Master of Food Science Join thousands of other listeners on our Substack, ! In this insightful episode, Brooke sits down with the multi-hyphenate culinary voice J. Kenji López-Alt to discuss his unconventional journey from biology student to architecture major to professional cook—and ultimately, one of the most influential food writers of our time. Kenji opens up about the roots of The Food Lab, the success of The Wok, his love of food science, and how personal experiences shaped his approach to recipe development. From peeling 1,000 eggs in a data-driven experiment to publishing a children's book about expanding food preferences, Kenji's blend of curiosity, humor, and rigor shines throughout. He also shares his recent journey to sobriety, offering a powerful and honest reflection on what it means to live with intention. Whether you're a professional cook, home chef, or food lover, this conversation will leave you inspired to explore, experiment, and cook with greater understanding. Key Takeaways [01:22] Early Influences: Despite not growing up food-obsessed, Kenji’s culinary passion emerged during college and blossomed through unexpected restaurant work. [07:26] The Food Lab Origin: A freelance $30 article on boiling eggs sparked the wildly successful Food Lab series and cookbook. [10:15] Finding His Voice: Inspired by Mr. Wizard and Jacques Pépin, Kenji combines education and entertainment to empower readers. [15:56] Testing with Integrity: Kenji conducted a 1,000-egg experiment with volunteer testers to scientifically identify the easiest method for peeling boiled eggs. [19:12] Behind the Cookbooks: The Food Lab began as a 300-page contract and grew into a 958-page tome—followed by The Wok, which evolved from a single missing chapter. [26:53] Favorite Recipes: From a chickpea-spinach stew to his mom’s Mapo Tofu, Kenji highlights family-friendly, simple, and flexible favorites. [31:45] Every Night Is Pizza Night: His children’s book was born from a desire to teach openness toward food and push back against “best recipe” culture. [41:00] On Sobriety: Kenji shares his deeply personal journey toward sobriety, how alcohol once shaped his decisions, and why he chose to speak publicly to help others. Notable Quotes (9:52) “I wanted to write the kind of cookbook I wish I had when I was learning to cook.” (13:05) “We take food seriously, but not ourselves.” (33:00) “Pizza might be your favorite food, but is it the best food for every occasion?” (44:57) “Addiction thrives in isolation. Sobriety thrives in connection.” Resources Check out and channel on YouTube Connect with Kenji on Follow Female Foodie on /episode/index/show/582d8a6c-dfbb-4854-a5bc-10380afff283/id/36621205

87. How Italy Expert Livia Hengel Turned Her Passion for Travel into a Global Career 05/12/2025

87. How Italy Expert Livia Hengel Turned Her Passion for Travel into a Global Career Join thousands of other listeners on our Substack, ! In this inspiring and wanderlust-filled episode, Brooke chats with Rome-based food and travel writer Livia Hengel. From a childhood spent across continents to building a career spotlighting Italy’s culinary and cultural gems, Livia shares her serendipitous journey into travel writing and the creation of her digital magazine The Italy Edit. Listeners will gain an inside look into Italian culture, hidden gems across the country, Livia’s top recommendations for off-the-beaten-path Rome, and why she believes solo travel can be transformational. Whether you’re dreaming of Italy or planning your next big trip, this episode is packed with rich insights and practical inspiration. Key Takeaways [01:05] A Diplomatic Childhood: Livia grew up globally due to her diplomat father and Italian mother, sparking her lifelong love for travel and food. [04:00] The Accidental Italy Expert: After college, Livia moved back to Rome unexpectedly and began documenting her experiences—eventually leading to a career in travel writing and photography. [9:10] Founding The Italy Edit: Launched in 2020, The Italy Edit grew organically into a robust digital magazine with over 60 contributors covering all corners of Italy. [22:40] Underrated Gem: Naples: Naples surprised Livia and became one of her favorite cities for its raw beauty, culture, and unparalleled pizza scene. [27:45] Global Wanderer: Livia explains her passion for solo travel across Asia and North Africa, emphasizing the transformative power of pushing beyond your comfort zone. [35:25] Rome, Past & Present: Livia shares her ideal "off-the-grid" day in Rome, complete with coffee among statues, row boats in Villa Borghese, and a visit to the aqueducts. [41:17] The Power of a Solo Meal: Her most memorable meal? A solo Michelin-star experience in Hong Kong, where solitude heightened her awareness and joy. Notable Quotes (14:08) “I live my life because I don’t want to have any regrets on my deathbed.” (19:30) “Italy nourishes the soul, but I do miss the forward motion and innovation of the U.S.” (28:02) “You grow the most at the edge of your comfort zone.” (41:40) “A solo meal can be one of the most enriching experiences—you taste every bite more deeply.” Resources Check out Livia’s column in Visit the official website Pizzeria in Naples: Follow Livia on Follow Female Foodie on /episode/index/show/582d8a6c-dfbb-4854-a5bc-10380afff283/id/36540630

86. How To Make Phenomenal Ice Cream From Home With Salt & Straw’s Co-Founder Tyler Malek 04/28/2025

86. How To Make Phenomenal Ice Cream From Home With Salt & Straw’s Co-Founder Tyler Malek Join thousands of other listeners on our Substack, ! In this deliciously rich episode, Brooke reconnects with Tyler Malek, the mastermind behind Salt & Straw's imaginative and story-driven ice cream flavors. Tyler returns to discuss his new cookbook, Salt & Straw: America's Most Iconic Ice Creams, sharing the philosophy, process, and passion behind the recipes. From tales of starting with used ice cream machines to building one of the most beloved small-batch ice cream brands in the country, this episode offers listeners a behind-the-scenes look at what makes Salt & Straw so unique. Whether you’re a culinary nerd, ice cream lover, or creative entrepreneur, there’s something here for you. Key Takeaways (01:40) Ice Cream as Storytelling: Tyler’s passion lies in using ice cream to convey stories and create memorable experiences—not just serve dessert. (07:07) Company Growth Without Compromise: Salt & Straw continues expanding with care, maintaining quality and culture while scaling responsibly. (09:29) New Book Launch: Tyler’s new cookbook, launching April 29th, breaks down 10 iconic American ice creams, teaching foundational techniques and offering endless riffs. (11:21) Cookbook Design Philosophy: The book is meant to be a source of both inspiration and education—whether you're making the recipes or just absorbing the creative energy. (22:29) Ice Cream Base Varieties Explained: The book includes five base recipes: classic sweet cream, custard, gelato, vegan coconut, and sorbet—each suited to different flavor expressions. (25:41) Equipment Tips for Home Cooks: Tyler shares pros and cons of various ice cream makers, from frozen bowl models to internal compressor machines like the Breville. (44:24) Why Pistachio Ice Cream is So Hard to Nail: Real pistachio flavor (vs. extract) is subtle and finicky—Tyler explains how the gelato base helps it shine through. Notable Quotes (01:40) “I’m passionate about telling stories and conveying unique experiences through ice cream.” (03:55) “We’re not just creating a dessert—we’re creating a moment.” (11:21) “Cookbooks are like portals. You might not make every recipe, but they teach you how to see and taste differently.” (20:11) “Ice cream is more like making soup than pastry—get the base right, and the rest is play.” Resources Get Tyler’s brand new cookbook: Grab Tyler’s First Book: Find a Follow Salt & Straw on Follow Female Foodie on /episode/index/show/582d8a6c-dfbb-4854-a5bc-10380afff283/id/36346805

85. 5 Things That Expert Travelers Do 04/09/2025

85. 5 Things That Expert Travelers Do Join thousands of other listeners on our Substack, ! In this solo episode, Brooke comes to you from Florence, Italy to share six essential practices that expert travelers live by. Drawing from her personal travel experiences and years of leading Female Foodie Tours across Italy, Brooke offers practical, heartfelt advice for building memorable, stress-free trips. Whether you’re planning your first international adventure or you're a seasoned jet-setter, this episode is packed with tools to help you travel smarter, embrace culture, and enjoy meaningful, magical moments. Key Takeaways [03:13] Prioritize Your Priorities: Don’t just list your must-dos—schedule them. Make time for the experiences that matter most so you don’t leave with regrets. [05:12] Don’t Overschedule: Leave room for spontaneity and wandering. Some of the best travel moments happen in the unscheduled margins of your day. [10:03] Pack the Essentials: Bring comfortable walking shoes, rain gear, a battery pack, and other key items that make a huge difference in your daily experience. [17:12] When in Rome, Do as the Romans Do: Embrace local culture without comparison. Whether it’s how people cross the street or the lack of ice in your drink—lean into it. [19:40] Try New Things: Step out of your comfort zone. Whether it’s trying pork cheek or fried calamari, travel is the perfect time to expand your palate and perspective. [23:42] Maintain a Good Attitude: Not everything will go perfectly. A flexible mindset turns unexpected hiccups into favorite memories. Notable Quotes (02:30) “Time is our greatest asset, and we don’t get it back. That’s why our travel should be intentional and memorable.” (06:39) “Some of the best travel moments happen in the margins—when we let go and allow life to surprise us.” (23:42) “A good attitude is everything. It’s what makes the trip one you’ll cherish forever.” (19:47) “You’ll never know unless you try. And that’s true for food, experiences, and life.” Resources Follow Female Foodie on /episode/index/show/582d8a6c-dfbb-4854-a5bc-10380afff283/id/36062550

84. How To Beat Jet Lag Like A Pro 03/24/2025

84. How To Beat Jet Lag Like A Pro To get 2026 Female Foodie Tours info before anyone else, becoming a paying subscriber to . In this solo episode of That Was Delicious, Brooke shares her tried-and-true strategies for overcoming jet lag—gleaned from years of frequent travel across Europe, Asia, Africa, and beyond. Whether you're planning your dream vacation or returning home from a whirlwind trip, Brooke offers practical, honest, and experience-backed advice to help you feel like yourself faster in a new time zone. From the importance of getting sunlight to using caffeine strategically and knowing when (and when not) to nap, this episode is packed with real-world insights. Bonus: Brooke shares personal travel stories—including a memorable mishap involving a rental car in Italy—and helpful sleep aid recommendations. Key Takeaways (03:50) Jump Into the Local Time Zone Immediately: Avoid thinking about your home time zone. Live in the current time of your destination from the moment you land. (05:44) Avoid Overexertion on Arrival Day: Don’t schedule major travel or activities right after you land. Keep it light and easy to avoid exhaustion-related mistakes. (07:11) Get Outside and Move: Sunlight and movement are crucial in resetting your circadian rhythm. Even a short walk can help your body adjust faster. (08:45) Avoid Napping—Especially on Day One: Naps can severely disrupt your adjustment. If absolutely necessary, keep them short (10–45 minutes) and only after the first day. (15:16) Strategic Use of Caffeine: Caffeine can help you power through the day. Choose what works for you (coffee, soda, etc.) to stay alert when needed. (16:20) Sleep Smart on the Plane: Align your in-flight sleep with your destination’s local time. Use sleep aids if necessary—but never try new medications for the first time mid-flight. (19:33) Plan with Kids in Mind: If traveling with children, consult your pediatrician for tips to help them adjust their sleep schedules too. Notable Quotes (02:26) “Your time and experiences are so valuable. We want to minimize jet lag so you can dive right in and enjoy your destination.” (09:09) “Avoid napping on day one at all costs. It will be the hardest nap you’ll ever have to wake up from.” (08:03) “There’s something about getting outside and in the sun that just resets you—it works wonders for jet lag.” (16:08) “Use caffeine to stay awake when you need to. Pick your poison and don’t be afraid to lean on it during those rough days.” Resources Follow Female Foodie on /episode/index/show/582d8a6c-dfbb-4854-a5bc-10380afff283/id/35842440

83. Laurel Evans: From Texas To Milan For 20+ Years As A Cookbook Author, TV Host, & Recipe Developer [Updated] 03/10/2025

83. Laurel Evans: From Texas To Milan For 20+ Years As A Cookbook Author, TV Host, & Recipe Developer [Updated] Join thousands of other listeners on our Substack, ! In this episode of That Was Delicious, Brooke sits down with cookbook author, recipe developer, and television host Laurel Evans. Born and raised in Texas, Laurel moved to Milan over 20 years ago and has since built a fascinating career bridging American and Italian cuisine. From her early days of culture shock and learning the language to becoming a well-known voice in Italian food media, Laurel shares her journey, insights on Italian food culture, and what it’s like raising a family in Italy. She also discusses her cookbooks, including Liguria: The Cookbook, her experience on CNN’s Searching for Italy, and her upcoming Liguria retreats in 2025. If you love food, travel, and cultural deep dives, this episode is a must-listen! Key Takeaways [07:17] Laurel’s Journey to Italy Originally from Texas, she moved to Milan in 2004 after meeting her now-husband, Emilio. The transition was challenging, especially navigating Italian bureaucracy and mastering the language. [12:05] Italian Bureaucracy & Cultural Differences Italy’s bureaucracy can be frustrating, with conflicting information and unclear processes. The Italian mentality of l’arte di arrangiarsi (“the art of getting by”) explains the country’s flexible, often chaotic approach to rules and regulations. [23:23] Italian Food Culture vs. American Food Culture Laurel initially felt pressure to cook only Italian food but later embraced her American culinary roots. She introduced American classics like brownies and burgers to Italian friends, sparking curiosity about American cuisine. [25:00] Writing Cookbooks & Breaking into Italian Food Media Laurel’s first book, Buon Appetito America, introduced Italians to American home cooking. Despite imposter syndrome, she went on to publish multiple cookbooks, culminating in Liguria: The Cookbook. [34:10] Why Liguria’s Cuisine is Underrated People visit Liguria for the scenery (Cinque Terre, Portofino) but overlook its incredible food. Dishes like pesto, focaccia, and seafood-based dishes are must-tries in the region. [39:50] Being Featured on Searching for Italy Laurel was part of the Liguria episode of Stanley Tucci’s CNN series. The production team was highly invested in authenticity, showcasing the region’s food in a genuine way. [43:31] Raising Kids in Italy vs. the U.S. The biggest difference is city vs. rural life—Laurel grew up on a ranch, but her kids are raised in urban Milan. Italy’s family-oriented culture and sense of safety make it a great place to raise children. [46:42] Advice for American Tourists in Italy Travel deeper—don’t try to see everything in one trip. Spend more time in fewer places and engage with locals for a richer experience. Notable Quotes (02:29) “Italy and Texas actually have a lot in common—deep-rooted traditions, pride in where you’re from, and a strong connection to food and family.” (23:15) “When I first moved to Italy, I was terrified people would judge my cooking and think, ‘Of course, the American overcooked the pasta!’” (12:05) “Italian bureaucracy is like a puzzle with missing pieces—you just have to keep pushing until it works.” (39:50) “When I was featured on Searching for Italy, I loved that they truly cared about getting it right, not just making a TV show.” Resources Get a copy of Laurel’s cookbook, Visit Laurel’s Website for books, recipes, and retreats: Follow Laurel on Follow Female Foodie on /episode/index/show/582d8a6c-dfbb-4854-a5bc-10380afff283/id/35602115

82. AI’s Most-Asked Italy Travel Questions, Answered (Part Two) 03/03/2025

82. AI’s Most-Asked Italy Travel Questions, Answered (Part Two) Join thousands of other listeners on our Substack, ! In this episode of That Was Delicious, Brooke continues her two-part series on answering the most commonly asked questions about traveling in Italy. She shares practical insights on Italian dining etiquette, tipping culture, how to find the best non-touristy restaurants, and transportation tips. Brooke also dives into cultural nuances, shopping recommendations, and essential travel advice to ensure a smooth and enjoyable experience in Italy. Whether you're planning your first trip or are a seasoned traveler, this episode is packed with valuable takeaways to enhance your journey. Key Takeaways [02:10] Dining Etiquette & Coperto (Cover Charge) Restaurants in Italy often charge a "coperto," a small fee covering bread, utensils, and service. It typically ranges from 1–3 euros but can be higher in major cities. Even if you don’t eat the bread, you’ll still be charged. [03:14] Meal Times & Restaurant Culture Italians eat dinner much later than in the U.S., typically starting at 7 PM or later. Pizzerias and bakeries can be great options for early meals or snacks when restaurants are closed. [10:44] Tipping in Italy Unlike the U.S., tipping is not expected but is appreciated. Rounding up the bill or leaving 1–2 euros per person is customary. Cash tips are preferred, as most card machines do not include a tip option. [07:55] Interacting with Waitstaff Servers in Italy will not check in frequently like in the U.S. To get a waiter’s attention, simply make eye contact or raise a hand instead of expecting them to anticipate your needs. [14:38] How to Find the Best Restaurants Ask locals, including Airbnb hosts, hotel concierges, and taxi drivers. Use AI tools like ChatGPT to find non-touristy dining options. Check out Female Foodie for curated food guides. [17:37] Cultural Norms & Common Mistakes Avoid ordering cappuccino after 11 AM—Italians typically drink it only in the morning. Bread is meant for dipping into sauces, not for snacking before a meal (this practice is called la scarpetta). Italians value slow, unrushed meals—don't expect quick service. [25:20] Transportation & Taxis Many buses now accept tap pay, making public transport more convenient. Always take a taxi from a designated taxi stand or have a restaurant call one—never accept rides from drivers approaching you. Apps like Trainline are great for booking train tickets in advance. [24:32] Shopping & VAT Refunds Great souvenirs include high-quality pasta, olive oil, balsamic vinegar, and leather goods. VAT refunds are mainly worth pursuing for high-value purchases (e.g., luxury bags), not small items. [35:48] Using Credit Cards & Cash Visa and MasterCard are widely accepted, while American Express is less common. Always carry some euros in cash for small transactions and tipping. ATMs connected to banks are the safest places to withdraw cash. [31:39] Health & Travel Insurance Travel insurance can be helpful in case of medical issues or cancellations. Pharmacies in Italy are well-stocked and many pharmacists speak English. The emergency number in Italy is 112. Notable Quotes (05:10) “Italians don’t eat in a rush. Meals are about presence and gratitude, not just the food itself.” (16:44) “You don’t need to learn Italian, but a few key phrases—like ‘grazie’ and ‘buongiorno’—go a long way.” (17:37) “Ordering a cappuccino after 11 AM might get you some looks—Italians believe dairy is for the morning!” (28:37) “Never, ever take a taxi from someone who approaches you at the airport. Always use official taxi stands.” Resources Follow Female Foodie on /episode/index/show/582d8a6c-dfbb-4854-a5bc-10380afff283/id/35502915

81. AI’s Most-Asked Italy Travel Questions, Answered (Part One) 02/24/2025

81. AI’s Most-Asked Italy Travel Questions, Answered (Part One) Join thousands of other listeners on our Substack, ! In this episode of That Was Delicious, host Brooke Eliason kicks off a multi-week series dedicated to all things Italy. She dives deep into the most frequently asked questions about traveling to Italy, offering valuable insights from her years of experience leading Female Foodie Tours. From the best time to visit and how to navigate transportation to must-visit locations and food recommendations, Brooke shares everything you need to plan an unforgettable trip. Whether you're joining one of her tours or venturing out on your own, this episode is packed with essential travel tips to help you explore Italy with confidence. Key Takeaways [10:10] Best Time to Visit Italy – If possible, avoid peak season (June-August). Shoulder seasons (spring and fall) offer better weather, fewer crowds, and easier reservations. Winter can be magical, especially in cities like Venice and Rome. [13:00] How Long to Stay – A week is good, but two to three weeks allow for deeper exploration. Don’t try to cram too many cities into a short trip. [17:00] Transportation Tips – Trains are the easiest way to get around, using Trainline.com for bookings. Renting a car is best for remote areas but can be challenging for first-time travelers. [33:32] Accommodation Advice – Booking hotels or Airbnbs early is recommended, especially in a busy year like 2025 (Jubilee Year). [34:59] Packing & Fashion – Italians dress well; avoid athleisure and opt for business casual styles. Comfortable shoes are a must due to extensive walking. [46:02] Safety & Pickpockets – Naples has the most theft concerns. Always keep valuables in front of you, use a crossbody bag, and avoid distractions from potential pickpockets. [50:47] Dining Culture & Food Tips – Meals follow a structured course order: Antipasti (appetizers), Primi (pasta), Secondi (meat), Contorni (sides), Dolci (desserts). Research regional specialties before visiting. [52:03] Must-Try Italian Dishes – Rome is known for pasta (Cacio e Pepe, Carbonara, Amatriciana). Florence for Bistecca Fiorentina. Naples for pizza. Notable Quotes (10:19) “If you can only visit Italy in the summer, do it! But if you have flexibility, aim for spring or fall—it’s a completely different experience.” (41:59) “You will be walking so much in Italy—comfortable shoes are the most important thing you’ll pack!” (39:13) “Italians honor the seasons with their clothing, so don’t expect to see sandals in March, even if it’s warm outside.” (28:56) “When picking your itinerary, don’t just visit Rome, Florence, and Venice. Mix in smaller towns for a richer experience.” Resources Follow Female Foodie on /episode/index/show/582d8a6c-dfbb-4854-a5bc-10380afff283/id/35389385

80. Dean Sheremet: From Professional Dancer To Michelin-Trained Chef & Content Creator Extraordinaire 02/17/2025

80. Dean Sheremet: From Professional Dancer To Michelin-Trained Chef & Content Creator Extraordinaire Join thousands of other listeners on our Substack, ! In this episode of That Was Delicious, Brooke sits down with Dean Sheremet—professional chef, former professional dancer, and bestselling author—to discuss his fascinating career journey. Dean shares how he transitioned from the world of dance to the high-stakes environment of Michelin-starred kitchens, detailing the lessons he learned along the way. He also delves into his passion for food, his grandmother’s culinary influence, and his latest role in bringing the celebrated New York restaurant, Marea, to Beverly Hills. This episode is packed with insights about perseverance, reinvention, and the evolving world of fine dining. Key Takeaways [03:08] Following Passion Can Lead to Unexpected Places: Dean’s career took a major pivot from dance to culinary arts, showing that it's okay to take unexpected turns in life. [14:46] The Importance of Adaptability: From his early days cooking with his grandmother to his time in Michelin-starred kitchens, Dean emphasizes the ability to learn, pivot, and grow in any field. [23:03] Learning the Ropes in Michelin-Starred Restaurants: Dean shares the intensity of working in world-class kitchens like Nobu and Jean-Georges, where speed, discipline, and teamwork are critical. [30:41] The Michelin Guide: Flaws and Merits: Dean discusses the impact of Michelin-star ratings on chefs and the restaurant industry, sharing his insider perspective. [34:59] Why the Best Restaurant Isn’t Always the Favorite: He highlights the difference between being "the best" and being a guest’s favorite—a philosophy he carries into his work with Marea. [39:50] Behind the Scenes of Fine Dining: A glimpse into what it takes to run a high-end restaurant, from managing labor and food costs to creating unforgettable guest experiences. Notable Quotes (35:1.) “We don’t need to be the best restaurant; we want to be your favorite restaurant.” – A guiding principle for Marea that prioritizes connection over perfection. (15:49) “The things you struggle to achieve end up becoming your norm, and then you stop appreciating them.” – On the fleeting nature of success and why true fulfillment comes from within. Resources Get a copy of Dean’s cookbook, Subscribe to Dean on Follow Dean Sheremet on Follow Dean Sheremet on Follow Female Foodie on /episode/index/show/582d8a6c-dfbb-4854-a5bc-10380afff283/id/35309055

79. How Architectural Designer Tami Steggell Opened The Best Cookie Shop in Utah, RubySnap 02/10/2025

79. How Architectural Designer Tami Steggell Opened The Best Cookie Shop in Utah, RubySnap Join thousands of other listeners on our Substack, ! In this episode, Brooke Eliason sits down with Tami Steggell, the founder of RubySnap Bakery in Salt Lake City, to discuss her journey from architectural design to becoming one of the most respected names in the world of cookies. Tami shares the inspiration behind her creative and high-quality cookies, her dedication to sourcing the best ingredients, and how her love for flavor exploration has shaped RubySnap’s success. She also reveals insights into entrepreneurship, the importance of customer service, and her future vision for her content platform, Bite Me Industries. Whether you're an aspiring entrepreneur, a home baker looking to perfect your cookies, or simply a foodie who loves a good story, this episode is packed with inspiration, wisdom, and deliciousness! Key Takeaways [11:56] From Architecture to Baking: Tami transitioned from a successful career in architecture to launching RubySnap in 2008 after becoming frustrated with the lack of flavorful sweet treats. [18:35] Branding with a Story: The bakery’s name and cookie branding are inspired by World War II, honoring the creativity and resourcefulness of that era. Each cookie is named after a real person who has inspired Tami. [23:45] The Art of Flavor Development: Every RubySnap cookie is uniquely crafted with its own dough, rather than using a standard base. This dedication to quality ensures an exceptional flavor experience. [24:29] The Importance of High-Quality Ingredients: Tami is deeply committed to sourcing premium ingredients, from vanilla beans in Bali to local dairy, eggs, and flour in Utah. [28:08] Keys to Perfect Homemade Cookies: Weighing ingredients, using room-temperature butter, chilling dough, and baking on high-quality parchment paper are essential to achieving bakery-level cookies at home. [32:16] Customer Service as a Mission: Tami’s philosophy centers around spreading joy, ensuring every customer leaves happier than when they arrived. The bakery’s generous sample policy and personalized service reflect this ethos. [44:54] Expanding Beyond Cookies: Tami has launched Bite Me Industries, a food content platform where she shares recipes, cooking tips, and her love for high-quality ingredients. She hopes to expand into cookbook writing and a podcast focusing on farmers, millers, and ranchers. Notable Quotes (12:18) “I wanted to create cookies that had the wow factor, where every bite was an experience.” (34:13) “I call it ‘Kill Them with Kindness’—you never know what someone is going through, and a small act of kindness can change their day.” (20:07) “Every cookie is named after someone meaningful in my life—it’s a way of honoring the people who have influenced me.” (47:28) “Food encapsulates everything—love, connection, culture, and community.” Resources Visit the official website Visit the official website for recipes Follow RubySnap on Follow Female Foodie on /episode/index/show/582d8a6c-dfbb-4854-a5bc-10380afff283/id/35187680

78. How To Win At Travel With The Points Guy, @BrianKelly 02/03/2025

78. How To Win At Travel With The Points Guy, @BrianKelly Join thousands of other listeners on our Substack, ! In this episode, Brooke chats with Brian Kelly, the renowned founder of The Points Guy, a leading authority on travel, points, and miles. Brian shares invaluable insights into mastering loyalty programs, maximizing credit card rewards, and building a travel strategy that saves money while delivering unforgettable experiences. From his journey of turning a side hustle into a global brand to personal anecdotes about traveling with kids, Brian offers listeners both practical tips and inspiring stories. Perfect for anyone looking to up their travel game or curious about the behind-the-scenes of luxury travel on a budget. Key Takeaways [3:40] Family-Friendly Travel Tips: Advice on traveling internationally with children and how cultures outside the U.S. are often more welcoming to families. [13:30] The Evolution of The Points Guy: How Brian transitioned from a corporate job to building a global brand, including key moments like a feature in The New York Times. [21:28] Overcoming Travel Anxiety: Brian’s insights on the rising fear of flying and practical advice for staying calm and informed. [24:20] Maximizing Credit Cards: Why U.S.-based travelers have unparalleled opportunities for credit card rewards and how to leverage them effectively. [39:55] Resilience in Travel: How to handle unexpected travel disruptions with patience and strategy. [47:08] Bucket List Destinations: Brian shares his dream of visiting Antarctica and his love for wildlife-centered adventures. Notable Quotes (7:07) "Travel is the only expense that makes you richer." (22:52) "Winning at travel is winning at life because it translates into being smarter and more strategic in other areas." (31:55) "Loyalty needs to go both ways. Take a cold hard look at what you're getting from your airline or credit card." Resources Visit the official website Get a Brian’s book, Follow Brian Kelly on Follow The Points Guy on Follow Female Foodie on /episode/index/show/582d8a6c-dfbb-4854-a5bc-10380afff283/id/35060600

77. How To Make The Perfect Charcuterie Board with Tyler Anastasio of @wildsaltstudio 01/27/2025

77. How To Make The Perfect Charcuterie Board with Tyler Anastasio of @wildsaltstudio Join thousands of other listeners on our Substack, ! In this episode, Brooke chats with Tyler Anastasio about the essentials of creating a show-stopping charcuterie board. Tyler shares her journey from meal prep business owner to charcuterie artist, inspired by her love for food and art. The conversation dives into her top tips for curating boards that are both delicious and visually stunning, perfect for any occasion. Whether you’re new to charcuterie or a seasoned host, you’ll gain insights on ingredient selection, presentation, and creating a balanced flavor profile. Key Takeaways [08:52] Start with Favorites: Begin with ingredients you and your guests love, then add one or two adventurous items to introduce variety. [09:26] Invest in Quality: Choose high-quality cheeses and meats, as they are the stars of the board. Gourmet cheese counters are great resources. [17:50] Portion Guide: Use one ounce of meat and two ounces of cheese per person as a baseline to prevent overbuying. [20:19] Flavor Balance: Include sweet (honey, jam, fruit), salty (meats, cheeses), and acidic (pickles, mustard) elements to create harmony. [22:28] Presentation Matters: Create visually appealing boards by grouping items in color-blocked piles and using a triangular layout for structure. [24:29] Favorite Ingredients: Tyler’s go-to additions include Marcona almonds, dried dates, Rogue River Blue cheese, and pickled sweet peppers. [26:55] Use What You Have: Don’t hesitate to get creative with pantry staples and leftovers to complete your board. Notable Quotes (08:55) “Start with ingredients you already know you love. Charcuterie boards are so customizable.” (09:26) “If you’re going to splurge, invest in quality meats and cheeses—it’s a celebration!” (14:12) “The sweet and salty combo is essential for balance on the board.” (22:46) “Presentation can feel intimidating, but a simple triangular layout makes all the difference.” Resources Visit the official website Follow WildSalt Studio on Follow WildSalt Studio on Follow Female Foodie on /episode/index/show/582d8a6c-dfbb-4854-a5bc-10380afff283/id/35022515

76. Our Predicted 2025 Food Trends (And Our Recapped 2024 Food Trends) With Katie Calton 01/22/2025

76. Our Predicted 2025 Food Trends (And Our Recapped 2024 Food Trends) With Katie Calton Join thousands of other listeners on our Substack, ! In this engaging and fun-filled episode, Brooke reconnects with Katie Calton to reflect on their food predictions for 2024 and make new predictions for 2025. They delve into topics like minimalist cooking, the resurgence of Southern cuisine, and the growing popularity of fusion foods. With personal anecdotes, insider tips, and laughter, Brooke and Katie explore the intersection of food trends and culture, offering insights for food lovers and home cooks alike. Key Takeaways 2024 Reflections: [02:17] Vintage dishes like casseroles and ambrosia salad made a strong comeback. [06:34] Beans dominated food trends, with creative recipes like dense bean salad leading the way. [08:09] TikTok recipes like cucumber salad and crossover dishes like French onion pasta gained popularity. Predictions for 2025: [16:14] The Decade of Dinner Parties: The pandemic rekindled the love for intimate gatherings. [18:12] Minimalist Cooking: Simple, refined recipes with high-quality ingredients will shine. [24:22] Southern Cuisine Revival: Expect biscuits, braised greens, and shrimp & grits to take center stage. [37:20] Fusion Foods: Creative mash-ups like birria ramen and Middle Eastern-inspired pastries will continue to trend. [40:28] Focus on Seafood: Increased interest in mussels, clams, and other seafood dishes. [44:33] East Asian Cooking Simplified: Easy-to-make stir-fries and noodle dishes featuring flavors like gochujang and black vinegar. Food Trends of Interest: [42:38] The rise of cozy cooking with hearty dishes like cobblers and risotto. [30:21] A growing demand for cheese-based meals featuring halloumi and paneer. [32:35] A resurgence in traditional French cooking, inspired by classics like quiche Lorraine and soufflés. Notable Quotes (43:57) "Sometimes it's nice to force yourself to just do something slower or more intentional, like making risotto." — Brooke Eliason (44:35) "I feel like we're going to see more simplified East Asian cooking, expanding our palates with bold flavors." — Katie Calton (16:32) "The romanticism around dinner parties isn't going anywhere—it might just be the decade for them." — Brooke Eliason Resources Follow Katie Calton on Follow Female Foodie on /episode/index/show/582d8a6c-dfbb-4854-a5bc-10380afff283/id/34951710

75. Tipping Has Gotten Out Of Control With Levi DeGarmo 01/16/2025

75. Tipping Has Gotten Out Of Control With Levi DeGarmo Join thousands of other listeners on our Substack, ! Levi DeGarmo is a Salt Lake City native and has been in the food and beverage industry for over 20 years. Today on the show we discuss the dramatic changes concerning tipping over the past few years (AKA tipping fatigue), including how to tip, when to tip, and more insightful conversation between two former co-workers. Key Takeaways [6:14] The Rise of Tipping Fatigue – Tipping has expanded into nearly every transaction, even in settings where it feels unnecessary, leading to a phenomenon called "tipping fatigue." [8:45] Evolution of Tipping Practices – During and after the pandemic, tipping norms shifted dramatically, with diners often feeling pressured to tip for self-service or minimal interaction transactions. [16:36] The Role of Servers in Enhancing Experiences – Levi discusses the importance of servers as "experience facilitators" in sit-down settings, differentiating their roles from quick-service transactions. [27:20] Navigating Fast-Casual and Self-Service Tips – Levi emphasizes the distinction between tipping for full-service dining and the expectation to tip at fast-casual or grab-and-go establishments. [37:30] Fixed Service Fees and Added Costs – Brooke and Levi discuss how some restaurants add fixed service fees or healthcare surcharges, raising questions about transparency and fair compensation. [23:25] Generational and Cultural Views on Tipping – They touch on how tipping practices vary across generations and cultures, with Levi explaining why he prefers tipping in cash when traveling abroad. Notable Quotes (8:45) "People are willing to tip more during the pandemic, but now it feels like every business is expecting a tip, even when they’re not providing service." (16:12) "There’s an art to being a good server. You’re not just delivering food; you’re facilitating an experience that can make or break a special moment." (30:20) "Adding a tip line for something like a vet bill feels out of place; it turns an already hard situation into an uncomfortable experience." (38:27) "Sometimes you want to chat with your server, and other times you just want them to read the room and let you enjoy your meal without interruptions." Resources: Levi’s Boutique Hotel: Follow Female Foodie on /episode/index/show/582d8a6c-dfbb-4854-a5bc-10380afff283/id/34875055

74. 12 Things I Want to Learn in 2025 01/06/2025

73. The 10 Best Female Foodie Moments of 2024 01/03/2025

73. The 10 Best Female Foodie Moments of 2024 Join thousands of other listeners on our Substack, ! In this solo episode, Brooke takes a heartfelt look back at the ten most impactful moments of 2024 for the Female Foodie community. From recipe development milestones and social media growth to the personal joys of hosting Friendsgiving and building stronger connections through food, Brooke offers a candid reflection on her journey. She shares insights into the evolution of Female Foodie, the challenges and triumphs of hosting food tours in Italy, and the joy of creating culinary traditions that span generations. This episode is a celebration of growth, gratitude, and the universal power of food to connect us all. Key Takeaways [02:45] Recipe Development Mastery: Brooke shares her growth in recipe creation, including stories behind her chocolate olive oil cake and Christmas croissant eggs Benedict. [11:30] The Pivot to Substack: Transitioning to a newsletter platform, The Food Letter, allows for greater creativity and community connection. [32:10] Friendsgiving Milestone: Hosting her first Friendsgiving for 20+ guests demonstrated the power of organization, community, and culinary joy. [41:10] Female Foodie Tours: Successfully hosting 200 women on immersive Italian food tours showcased the transformative potential of food and travel. [36:00] Personal Food Moments: Brooke’s family-centered traditions, like making sushi and her grandmother’s fried rice, highlighted food’s role in connecting generations. [49:35] Memorable Meal at Vaulter’s Osteria: Dining at her favorite restaurant reminded Brooke of food’s enduring ability to connect us to people and places. [55:12] Gratitude for Community: Brooke closes the episode with a heartfelt thanks to the Female Foodie community for their support and inspiration. Notable Quotes (14:57) “Life is too short to eat bad food.” – Brooke Eliason (54:39) “Food connects us to people, places, and memories.” – Brooke Eliason (47:54) “Every woman deserves to come to Italy.” – Brooke Eliason Resources Episode 58: Episode 50: Book Recommendation: Follow Female Foodie on /episode/index/show/582d8a6c-dfbb-4854-a5bc-10380afff283/id/34712745

72. Isabelle Bertolami: American Mom, Dietician, & Entrepreneur Living In France 12/23/2024

72. Isabelle Bertolami: American Mom, Dietician, & Entrepreneur Living In France Join thousands of other listeners on our Substack, ! In this captivating episode, Brooke Eliason chats with Isabelle Bertolami about her journey from a small town in Massachusetts to building a life in France. Isabelle shares her story of discovering love in France, the cultural nuances of blending American and French lifestyles, and her passion for food and family life. The episode dives into the intricacies of French food culture, parenting traditions, and Isabelle’s entrepreneurial journey with her company, . Listeners will walk away with a new appreciation for French traditions and tips for embracing cultural differences. Key Takeaways [01:55] A Journey to France: Isabelle recounts her serendipitous encounter with her husband in Paris and their cross-cultural love story. [10:58] Learning French: Practical tips on learning a new language and Isabelle’s personal experience of achieving fluency through immersion and dedication. [16:20] French Food Culture: Insights into the French way of feeding children, emphasizing organic, diverse meals in schools. [23:25] The Fourth Meal: The concept of “Gouté,” a structured and cherished 4:30 PM snack that’s part of French tradition. [28:25] Shopping at Specialty Stores: The charm and community of shopping for fresh produce, cheese, and bread at local markets in France. [36:36] French Parenting Essentials: How Isabelle’s discovery of “Liniment” revolutionized her approach to baby care and inspired her business venture. [39:54] Entrepreneurship: The story of Propre Baby and Isabelle’s transition from dietitian to business owner. Notable Quotes (05:45) “When we hugged goodbye, I just knew I was going to marry him. I’ve never had that feeling in my life.” (12:26) “Find something you love and do that in the other language. For me, it was reality TV and food.” (17:13) “The French have this incredible way of introducing children to food early—it’s a gift to their future relationship with food.” (33:38) “The apero dinatoire is my favorite—an evening of snacking and chatting without the formality of a big dinner.” Resources Learn more about Propre Baby at Isabelle’s in Paris Follow Isabelle Bertolami on Follow Female Foodie on /episode/index/show/582d8a6c-dfbb-4854-a5bc-10380afff283/id/34463165

71. Andrew Benin: Founder of Graza & Becoming The Fastest Growing Olive Oil Company In The World 12/16/2024

71. Andrew Benin: Founder of Graza & Becoming The Fastest Growing Olive Oil Company In The World Join thousands of other listeners on our Substack, ! In this episode of That Was Delicious, Brooke Eliason chats with Andrew Benin, co-founder and CEO of Graza, the fastest-growing olive oil company globally. Andrew shares his journey from a childhood surrounded by Ukrainian and Belarusian cuisine to launching Graza, a company that revolutionized the olive oil market with its unique branding, high-quality products, and innovative squeeze bottle. Andrew’s entrepreneurial spirit, coupled with his mission to make olive oil more accessible and fun, shines throughout the conversation. Listeners will gain insights into his path to success, the challenges of starting a business, and the core values that have made Graza a standout brand. Key Takeaways [01:18] The Entrepreneurial Spirit: Andrew’s early ventures, like selling Pokémon cards and shoveling snow, highlight his entrepreneurial roots. [08:53] The Spark for Graza: A trip to Spain and discovering a unique olive oil sparked Andrew’s passion for creating a product that stood out in the market. [14:34] Challenges of Entrepreneurship: From getting fired to taking risks, Andrew emphasizes the importance of resilience and embracing uncertainty in building a business. [17:11] The Squeeze Bottle Innovation: Inspired during a shower, Andrew envisioned a squeeze bottle for olive oil, which became a key differentiator for Graza. [32:31] Graza’s Mission: The company focuses on creating accessible, high-quality olive oil for everyday use, educating consumers on the differences between oils. [46:37] Rapid Growth: In just three years, Graza has become a leader in the olive oil market, scaling operations while maintaining product quality and brand authenticity. Notable Quotes (02:47) “Being an entrepreneur is just saying, ‘This is my way to create.’” (20:30) “We’re not just olive oil; we’re about the emotional feeling you get in the kitchen. That’s what makes Graza special.” (28:07) “Graza is bigger than any one person, any one farm, any one country. It’s about really delicious food that’s fun to use.” (51:56) “Stay focused and improve at what you’re good at rather than trying to become experts in everything.” Resources Visit the official website Follow Graza on Follow Female Foodie on /episode/index/show/582d8a6c-dfbb-4854-a5bc-10380afff283/id/34463135

70. Amanda Hesser: From NY Times Writer & Editor To Food52 Co-Founder 12/09/2024

70. Amanda Hesser: From NY Times Writer & Editor To Food52 Co-Founder Join thousands of other listeners on our Substack, ! In this episode of That Was Delicious, host Brooke Eliason welcomes Amanda Hesser, an iconic food writer, cookbook author, and entrepreneur. Amanda shares her journey from growing up in a food-loving household to becoming a prominent figure in food media, co-founding Food52, and curating the beloved The Essential New York Times Cookbook. The conversation dives into her early experiences at the New York Times, the creation and vision behind Food52, and Amanda’s reflections on the evolving relationship between food, community, and storytelling. Listeners will gain insight into Amanda’s inspiring career, her thoughts on entrepreneurship, and her love for meaningful food traditions. Key Takeaways [02:23] Childhood Influence on Food Passion: Amanda’s upbringing in a household that prioritized seasonal and homemade food profoundly shaped her love for cooking and her career in food. [06:35] The Legacy of Food Traditions: Amanda’s mother’s chocolate dump-it cake reflects her family’s values of simplicity and creativity, inspiring both her personal and professional life. [11:52] Transition to Food Media: Amanda’s pivot from studying finance to pursuing food writing in Europe was driven by her passion for food and willingness to explore unconventional paths. [27:55] Navigating Challenges of Entrepreneurship: Amanda reflects on the risks of leaving the New York Times and the importance of building lasting, meaningful brands like Food52. [28:15] The Essential New York Times Cookbook: Amanda spent five years compiling and testing recipes for this iconic cookbook, capturing over a century of American food culture. [37:25] The Creation of Food52: Amanda and her co-founder envisioned Food52 as a holistic community connecting people through food, blending media, commerce, and education. Notable Quotes (07:54) “My family’s values around food—economy, creativity, and making the best of what you have—became part of who I am and shaped the business of Food52.” (37:31) “Food52 is a gathering place for everyone who believes the kitchen is at the heart of the home and food is the center of a well-lived life.” (46:32) “I would love to relive the meal Julia Child cooked—a rabbit braised in Dijon cream sauce—because I didn’t fully absorb just how magnificent she was at the time.” Resources Visit the official website Get a copy of Amanda’s cookbook, Follow Food52 on Follow Female Foodie on /episode/index/show/582d8a6c-dfbb-4854-a5bc-10380afff283/id/34337010

69. How To Host In Your Home (Nobody Cares If Your House Isn’t Perfect!) With Becca Cousins of @hostinyourhome 12/02/2024

69. How To Host In Your Home (Nobody Cares If Your House Isn’t Perfect!) With Becca Cousins of @hostinyourhome Join us on our Substack, AKA ! In this episode, Brooke sits down with Becca Cousins, the creator behind "Host In Your Home," to explore the joys, challenges, and transformational power of hosting. Becca shares her journey from casual gatherings to becoming a seasoned host known for creating memorable experiences. They discuss why hosting matters, overcoming common barriers like perfectionism, tips for planning, and how hosting is about bringing people together, not impressing them with a flawless space. If you’ve ever wanted to host a dinner party but didn’t know where to start, this episode is for you. Key Takeaways [02:00] The evolution of hosting post-pandemic: More people are embracing home gatherings and creating meaningful connections through dinner parties. [03:39] Becca’s early experiences: Growing up with a simple yet welcoming hosting environment influenced her approach to making guests feel at home. [10:00] Overcoming perfectionism: Hosting is about connection, not perfection. It's okay if your home isn't “picture perfect.” [19:08] Tips for planning with a partner: Communicate clear expectations to avoid stress during the hosting process. [27:13] Engaging children during events: Structured activities can help keep kids entertained, making it easier for parents to enjoy themselves. [32:07] Essential prep tip: Always start with an empty trash can, dishwasher, and dish rack to minimize cleanup chaos. [40:18] Simplifying menus for more enjoyment: Balance complex dishes with simple, make-ahead options to maximize time with guests. Notable Quotes (14:46) “People don't want to be friends with perfect people.” - Becca Cousins (27:13) “Have a structured activity for kids. It allows parents to relax and enjoy the moment.” - Becca Cousins (40:37) “If the host is relaxed, the guests are too. No one cares if the gravy isn’t perfect; it’s about the moment.” - Brooke Eliason Resources Visit Becca’s website at Follow Host In Your Home on Follow Female Foodie on /episode/index/show/582d8a6c-dfbb-4854-a5bc-10380afff283/id/34204275

68. Amanda Frederickson: From Williams-Sonoma Test Kitchen in SF to Opening 3 Of Nashville’s Best Restaurants 11/25/2024

68. Amanda Frederickson: From Williams-Sonoma Test Kitchen in SF to Opening 3 Of Nashville’s Best Restaurants Join thousands of other listeners on our Substack, ! Brooke welcomes Amanda Frederickson, a chef, cookbook author, and owner of the fast-casual restaurant Radish, to the podcast. Amanda shares her inspiring journey from growing up in a food-neutral household in Florida to becoming a celebrated figure in the culinary world. She recounts her early experiences working at Williams-Sonoma, developing innovative recipes, and authoring cookbooks. Amanda also discusses her creative project, "Fridge Foraging," and her transition to opening Radish during the height of the pandemic. Listeners will gain insights into Amanda's approach to food, her entrepreneurial challenges, and her vision for creating accessible, healthy meals. Key Takeaways [2:28] Amanda’s Culinary Beginnings: Growing up in Florida with a minimal food culture and how her love for cooking was sparked during her time in San Francisco. [10:39] San Francisco Cooking School Experience: Amanda describes the intense yet rewarding training that gave her confidence in the kitchen. [15:53] Journey at Williams-Sonoma: The pivotal role Williams-Sonoma played in shaping her culinary career, including developing cookbooks like the Spiralizer Cookbook. [23:49] "Fridge Foraging" Origins: Amanda's creative and practical approach to using available ingredients to make delicious meals. [35:58] Launching Radish: The inspiration behind her restaurant and how it thrived during the pandemic with its fresh, fast-casual concept. [42:34] Insights into Restaurant Ownership: Amanda reflects on the challenges and rewards of running a small business in the food industry. Notable Quotes (6:41) “San Francisco made me fall in love with food—its farmers' markets, high-end restaurants, and vibrant culture taught me the beauty of connecting with food.” (14:53) “Cooking school gave me the foundation to feel confident in the kitchen, even when I was completely exhausted.” (36:33) “If no one else is going to do it, I guess I’m going to have to. Radish is about creating food I want to eat—wholesome, high-quality meals made fresh.” (42:39) “A restaurant is a numbers game. Without understanding the costs behind the menu, success is impossible.” Resources Explore the menu and visit Visit the official website Get a copy of Amanda’s cookbook, Follow Amanda Frederickson on Follow Female Foodie on /episode/index/show/582d8a6c-dfbb-4854-a5bc-10380afff283/id/34131941

67. 50 Pies, 50 States: How Immigrant Stacey Mei Yan Fong Baked A Pie Inspired By Every State 11/18/2024

67. 50 Pies, 50 States: How Immigrant Stacey Mei Yan Fong Baked A Pie Inspired By Every State Join us on our Substack, AKA ! In this episode, Brooke Eliason sits down with pie artist and cookbook author Stacey Mei Yan Fong, who shares her unique journey of blending baking and storytelling through her cookbook, "50 Pies, 50 States." Stacey discusses her immigrant experience and how she found comfort, identity, and connection by baking a pie inspired by every state in America. Listeners will hear about Stacey’s artistic approach to creating state-themed pies, her process of developing meaningful dedications, and the powerful role food plays in creating connection across cultures and generations. Key Takeaways: [02:30] Baking as a Form of Expression: Stacey shares how her background as a Singaporean, Indonesian, and Hong Kong native influenced her journey, making pie a symbol of abundance and creativity. [07:28] Cultural Comfort Through Food: Parallels between Southern cuisine and Chinese comfort foods reflect Stacey’s love of blending diverse culinary traditions. [10:35] The Creation of "50 Pies, 50 States": Stacey’s project began as a personal journey during a challenging time when she applied for her U.S. green card and sought meaning in her experience through baking. [11:53] Dedications and Stories Behind Each Pie: Stacey reveals the heartfelt dedication of each pie in the book, which highlights her friendships and connections with people from each state. [19:30] Challenges and Joys of Cookbook Writing: Stacey candidly discusses the rewarding challenges she faced in creating the recipes, such as the culturally complex South Dakota pie inspired by Native American cuisine. [21:10] Pie as a Unifying Force: Stacey believes that food can bridge gaps and foster meaningful connections, regardless of differing backgrounds or beliefs. [30:16] Tips for the Perfect Pie: Stacey shares practical baking tips, including chilling dough to avoid stress and the importance of using high-fat butter. Notable Quotes: (04:45) "Pie is kind of like the best metaphor for all the possibilities in this country." (12:03) "I decided I’m going to make a pie for every state in America." (21:38) "Pie is the vehicle to connect to different generations, to different cultures." (32:49) "Making a pie should not be one of the things that stress you out." Resources Get a copy of Stacey’s newest cookbook, Visit the official website Follow Stacey on Follow Female Foodie on /episode/index/show/582d8a6c-dfbb-4854-a5bc-10380afff283/id/33924487

66. Erin Jeanne McDowell: How To Make Excellent Pie (It Isn’t As Hard As You Think) 11/11/2024

66. Erin Jeanne McDowell: How To Make Excellent Pie (It Isn’t As Hard As You Think) Join us on our Substack, AKA ! Erin is a cookbook author, recipe developer, and baker extraordinaire. She started baking as a young girl and put her skills to the test at the Culinary Institute of America. She’s now published three award-winning cookbooks, all on baking, and hosts the binge-worthy series Bake It Up A Notch for Food52. Her work has appeared in The New York Times, The Washington Post, Food Network, Bon Appetit, Food52 just to name a few. In this episode of That Was Delicious, Brooke and Erin discuss everything you need to know about making fantastic homemade pie from scratch, including best practices for prepping and baking pie dough, rookie mistakes that people make when baking pie, some of Erin’s favorite recipes (and her favorite pies for beginners), plus a healthy dose of encouragement for anyone who may be new to pie baking (spoiler alert: you got this!). Key Takeaways [04:18] Erin's love of pies started with family traditions and bonding moments with her grandmother over pie-making. [08:29] The communal nature of pie makes it an excellent opportunity to bring people together; it is inherently a "shared experience." [12:45] The "Sturdy Pie Challenge" is Erin's way of teaching proper pie-baking techniques to help achieve a stable, sliceable crust without sacrificing tenderness and flakiness. [15:52] The importance of par-baking (partially baking a crust) and blind baking (fully baking a crust) for achieving a sturdy and crispy pie base. [20:00] Chilling dough and understanding the role of butter temperature in achieving a flaky pie crust. [27:45] Allowing pies to cool at room temperature is essential for the pie to properly set and achieve the desired texture, even if patience is required. [35:29] Custard and cream pies are great starting points for beginners, as they are simpler to master compared to fruit pies. [45:55] The joy and creative fulfillment that come from baking, especially making pies, which Erin encourages everyone to explore. Notable Quotes (06:17) “Pie is really meaningful to me on multiple levels, and I’ve always wanted to spread the gospel of pie.” – Erin Jeanne McDowell (09:35) “When in doubt, chill it out.” – Erin Jeanne McDowell (32:04) “Don’t be afraid of a deeply golden brown crust. There’s a big difference between deeply golden and burnt.” – Erin Jeanne McDowell (45:30) “Baking in general is like muscle memory, and the more you do it, the less scary and more automatic it becomes.” – Erin Jeanne McDowell Resources Watch Erin’s @food52 series, Buy a copy of Erin’s pie cookbook, Get a copy of Erin’s newest cookbook, Follow Erin on Follow Female Foodie on /episode/index/show/582d8a6c-dfbb-4854-a5bc-10380afff283/id/33870737

65. Your Kitchen Is Screaming At You! 5 Essential Tips To Declutter & Organize Your Kitchen With Stephanie Dulgarian (@somewhatsimpleliving) 11/04/2024

65. Your Kitchen Is Screaming At You! 5 Essential Tips To Declutter & Organize Your Kitchen With Stephanie Dulgarian (@somewhatsimpleliving) In this episode of That Was Delicious, we dive into the world of home organization and decluttering with Stephanie Dulgarian, founder of Somewhat Simple Living. Stephanie shares her journey from a family blog to building a platform that inspires over 400,000 followers to simplify their lives. We explore practical tips for organizing your kitchen and home, making spaces more functional and less overwhelming. Whether you’re struggling with clutter or looking for ways to streamline your household, Stephanie’s insights will help you create a space you love without the stress. Key Takeaways [23:25] Clear Your Counters: Start by removing everything from your kitchen counters, wiping them clean, and only replacing items that are absolutely essential. A minimalist approach creates both visual and functional clarity. [29:03] Use Baskets and Trays for Intentional Storage: Keep your counters organized by using trays or baskets for papers, mail, and other everyday items. This keeps clutter contained and intentional. [32:15] Audit Your Kitchenware: Streamline your kitchen cupboards by keeping matching dishes and glassware that stack neatly. This creates both visual harmony and saves space. [39:00] Limit Food Storage Containers: Stick to 2-3 sizes of food storage containers that nest well together, reducing clutter and the chaos of mismatched lids and boxes. [44:52] Organize with Drawer Inserts: Measure your drawers and invest in organizers that fit the space. Only keep items that fit within the organizers, reducing the temptation to accumulate unnecessary gadgets. Notable Quotes (13:12) "Less stuff is just all around better. Less stuff, more stories—that’s my mantra." (25:52) “Not only will your counters look clean, but you’re also saving time on the things you’ll have to wipe down and clean.” (09:04) "I used to tell my husband that shopping’s my therapy… Now, I get the same high from getting rid of stuff." Resources Explore Stephanie’s tips for simplifying your life: For family-friendly recipes, visit her food site: Follow Stephanie on Follow Female Foodie on /episode/index/show/582d8a6c-dfbb-4854-a5bc-10380afff283/id/33769257

64. The Very Best of Holiday Bake Offs with Erika Kwee (@thepancakeprincess) 10/28/2024

64. The Very Best of Holiday Bake Offs with Erika Kwee (@thepancakeprincess) Join our brand new ! In this holiday-themed episode, Erika Kwee, known for her data-driven bake-offs, returns to discuss her favorite holiday recipes. Erika shares insights from her extensive bake-offs, covering everything from pumpkin bread and pies to holiday cookies and yeasted rolls. This episode is perfect for anyone looking to elevate their holiday baking with tried-and-tested recipes and tips. Whether you love pumpkin pie or prefer a flaky Parker House roll, you'll discover new favorites and techniques to make your holiday baking shine. Key Takeaways [05:50] Pumpkin Bread Evolution: Erika shares how she developed her pumpkin bread recipe by combining elements from popular recipes like Tartine and Smitten Kitchen. [10:20] Perfect Pumpkin Pie: Erika's pie winner, Flour Bakery’s recipe, stands out for its rich pumpkin flavor and silky texture, making it worth the effort. [16:00] Apple Pie Tips: Thinly sliced apples are key for the perfect apple pie texture, ensuring even cooking and avoiding the dreaded raw middle. [22:15] Ditch the Corn Syrup: Erika recommends using brown sugar or golden syrup in pecan pie for more flavor and better texture. [26:03] Ginger Sugar for Molasses Cookies: For an extra kick, roll ginger molasses cookie dough in ginger sugar before baking to boost the ginger flavor. [47:30] Tangzhong Method for Yeasted Rolls: Using this technique adds extra moisture and tenderness to rolls, as seen in Joshua Weissman's winning recipe. Notable Quotes (09:32) "The secret to a standout pumpkin pie is pulling it out of the oven when it's just a bit jiggly—then it finishes cooking to creamy perfection." (22:15) "Ditch the corn syrup for pecan pie. Using golden syrup or brown sugar adds so much more depth and flavor." (26:25) "If you love your molasses cookies spicy, rolling the dough in ginger sugar will hit your taste buds with a punch of flavor." Resources Follow The Pancake Princess on Follow Female Foodie on /episode/index/show/582d8a6c-dfbb-4854-a5bc-10380afff283/id/33635692

63. The 8 Biggest Mistakes I've Made In Italy 10/03/2024

63. The 8 Biggest Mistakes I've Made In Italy In this episode of That Was Delicious, host Brooke shares her personal experiences and insights from her travels in Italy, focusing on the eight biggest mistakes she’s made. With extensive time spent exploring Italy's vibrant cities, culinary delights, and hidden gems, Brooke offers listeners valuable tips and lessons learned from her travels. From overpacking to visiting during peak season, Brooke’s reflections provide practical advice to help travelers avoid common pitfalls and enhance their own Italian adventures. Whether you're planning a trip to Italy or simply curious about the country's rich culture, this episode is packed with useful insights. Key Takeaways [3:11] Packing Too Much: Brooke shares the challenges of overpacking, especially when visiting places like Cinque Terre, where lighter packing is ideal due to the terrain. [6:43] Not Planning Meals: She stresses the importance of planning meals ahead of time, especially when visiting popular tourist spots to avoid disappointment. [9:55] Moving Too Quickly: One of the biggest mistakes is rushing through cities. Brooke recommends spending at least three to five days in each city to fully appreciate it. [13:15] Visiting During Peak Season: Brooke advises traveling in the shoulder seasons (September, October, May) to avoid the crowds and heat of summer. [16:00] Not Buying Tickets in Advance: For popular attractions like The Last Supper in Milan and The David in Florence, Brooke recommends purchasing tickets well in advance. [18:07] Not Getting an International Driving Permit: She encourages travelers to get an international driving permit for renting cars in Italy. [20:20] Grocery Store Etiquette: Brooke explains the importance of weighing and labeling produce in Italian grocery stores, as well as using gloves when handling items. [22:10] Not Understanding Italian Food Culture: Each region in Italy specializes in specific dishes, and it’s important to know what to eat where. Notable Quotes (11:00) "You miss out on the beauty of a place when you're constantly rushing to the next destination. Take the time to savor where you are." (20:08) "If you're planning on coming to Italy and driving, just get the permit and bring it with you. You'll be so happy you did." (22:10) "Don't make the mistake of thinking Italy is one homogeneous place when it comes to food. Every region has its own specialties, and you should embrace that." Resources: Sign up for the latest tour information at . Follow Female Foodie on /episode/index/show/582d8a6c-dfbb-4854-a5bc-10380afff283/id/33310187

62. What To Pack For Your Next Trip To Italy 09/25/2024

62. What To Pack For Your Next Trip To Italy In this episode, Brooke offers a detailed guide on what to pack for a trip to Italy, drawing from years of experience hosting Female Foodie Tours. The episode is filled with practical packing tips for everything from clothing and shoes to personal items and gadgets. Whether you're a light packer or prefer to check a bag, you'll learn essential strategies to maximize your trip to Italy or Europe in general. The episode also includes advice on dressing according to Italian culture, handling long-haul flights, and avoiding common packing pitfalls. Key Takeaways [04:20] The importance of considering the time of year you visit Italy. If possible, visit during spring or fall to avoid the peak summer crowds and enjoy more pleasant weather. [06:00] Traveling light can be beneficial, especially in locations like Cinque Terre or the Amalfi Coast, where navigating the terrain with heavy luggage can be challenging. [07:10] Always use an AirTag when checking bags, as it helps track lost luggage, giving you peace of mind. [13:07] Italians don’t typically wear athleisure in public, so consider packing clothes that fit in with local styles if you prefer not to stand out. [15:34] Comfortable walking shoes are non-negotiable when packing for Italy. Opt for sneakers, and make sure they’re broken in before your trip. [22:40] Pack essential toiletries and a spare change of clothes in your carry-on, especially for long-haul flights, in case your checked luggage is lost. Notable Quotes (05:32) "I want you to have an incredible trip, so being prepared is key." (07:10) "Buy an AirTag—it’s worth every penny. It gives you peace of mind when your bag is lost." (13:07) "Italian women don’t wear athleisure. If you don’t want to stand out, consider packing clothes that match the local style." (15:33) "The most important item you will pack for Italy is comfortable walking shoes." Resources: (not travel size) Follow Female Foodie on /episode/index/show/582d8a6c-dfbb-4854-a5bc-10380afff283/id/33198647

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