That Was Delicious

Join thousands of other listeners on our Substack, The Foodletter!   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 Seven Brothers website. Follow Seven Brothers on Instagram Follow Female Foodie on Instagram  

Join thousands of other listeners on our Substack, The Foodletter!   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 Thirst website. Follow Ethan and Thirst on Instagram Follow Female Foodie on Instagram  

Join thousands of other listeners on our Substack, The Foodletter!   Brooke Eliason shares seven of her all-time favorite 30-minute meals—each one tested, loved, and perfect for busy weeknights. As a mom of three and passionate food writer, Brooke knows how crucial it is to have fast, reliable, and delicious recipes that don't compromise on flavor. From comforting curries to vibrant steak tacos and a recipe inspired by a €350 Michelin-starred lunch in Italy, this episode is packed with inspiration for your next weeknight dinner. Tune in for practical tips, recipe backstories, and Brooke's signature enthusiasm for food that's both easy and exceptional. Notable Quotes “Life's too short to eat bad food.”  “Even a 30-minute meal can feel impossible at 5 p.m. with hungry kids—these recipes are my lifeline.”  “You don't need 2 hours to cook something amazing. These recipes are proof.”   Resources 30-Minute Gnocchi Bolognese Lemon Chicken Piccata Thai Coconut Curry Meatballs Sirloin Steak Tacos 30-Minute Chickpea Curry Asian Chicken Thighs with Sesame Peanut Slaw Shrimp Quesadillas with Chipotle Lime Crema Follow Female Foodie on Instagram  

Join thousands of other listeners on our Substack, The Foodletter!   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 Kenji's Patreon and YouTube channel Alcohol, we need to talk on YouTube The Food Lab: Better Home Cooking Through Science The Wok: Recipes and Techniques Every Night Is Pizza Night Connect with Kenji on Instagram Follow Female Foodie on Instagram  

Join thousands of other listeners on our Substack, The Foodletter!   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 The Best New Restaurants To Try In Rome In 2022 Check out Livia's column in Forbes Visit the official The Italy Edit website Pizzeria in Naples: Concettina Ai Tre Santi Follow Livia on Instagram Follow Female Foodie on Instagram  

Join thousands of other listeners on our Substack, The Foodletter!   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: America's Most Iconic Ice Creams Grab Tyler's First Book: Salt & Straw Ice Cream Cookbook Find a Salt & Straw location near you Follow Salt & Straw on Instagram Follow Female Foodie on Instagram

Join thousands of other listeners on our Substack, The Foodletter!   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 Magnetic Power Bank Claire Sneaker Follow Female Foodie on Instagram

To get 2026 Female Foodie Tours info before anyone else, becoming a paying subscriber to The Foodletter.    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 Instagram

Join thousands of other listeners on our Substack, The Foodletter!   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, Liguria Visit Laurel's Website for books, recipes, and retreats: www.laurelevans.com Follow Laurel on Instagram Follow Female Foodie on Instagram

Join thousands of other listeners on our Substack, The Foodletter!   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 Alessandro Frassica: Florence's Best Panino & The Story Behind Ino How To Win At Travel With The Points Guy, @BrianKelly Follow Female Foodie on Instagram

Join thousands of other listeners on our Substack, The Foodletter!   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 The 8 Biggest Mistakes I've Made In Italy What To Pack For Your Next Trip To Italy Italians Know What They're Doing: 7 Invaluable Lessons From Italian Food Culture 20 Must-Know Tips For Eating Out in Italy (Plus 5 Bonus Italy Travel Tips) Natalie Kennedy: The Life Of An American in Rome Giulia Scarpaleggia: Life As A Tuscan Food Writer & Cookbook Author Kacie Rose: From Career Dancer in NYC To “That One American Girl Living In Italy” Ruth Manfredi: From NYC To The Cinque Terre, Life As A Dual Italian American Citizen For 25+ Years Claire Sneaker (Women) Follow Female Foodie on Instagram

Join thousands of other listeners on our Substack, The Foodletter!   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, Eat Your Heart Out Subscribe to Dean on Substack Follow Dean Sheremet on Tiktok Follow Dean Sheremet on Instagram Follow Female Foodie on Instagram

Join thousands of other listeners on our Substack, The Foodletter!   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 Roasted Red Pepper Dressing Recipe Visit the official RubySnap website Visit the official Bite Me Industries website for recipes Follow RubySnap on Instagram Follow Female Foodie on Instagram

Join thousands of other listeners on our Substack, The Foodletter!   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 The Points Guy website Get a Brian's book, How to Win at Travel Follow Brian Kelly on Instagram Follow The Points Guy on Instagram Follow Female Foodie on Instagram

Join thousands of other listeners on our Substack, The Foodletter!   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 WildSalt Studio website Follow WildSalt Studio on Tiktok Follow WildSalt Studio on Instagram Follow Female Foodie on Instagram

Join thousands of other listeners on our Substack, The Foodletter!   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 Bacon Wrapped Dates with Goat Cheese Ambrosia Salad Chocolate Olive Oil Cake with Warm Chocolate Frosting Tomato Peach Salad French Onion Pasta Saffron Risotto Creamy Parmesan Risotto Our Predicted 2024 Food Trends (And Our Recapped 2023 Food Trends) Follow Katie Calton on Instagram Follow Female Foodie on Instagram

Join thousands of other listeners on our Substack, The Foodletter!   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: Twilight Cabins Follow Female Foodie on Instagram

Join thousands of other listeners on our Substack, The Foodletter!   In this lighthearted and inspiring New Year's episode, Brooke Eliason kicks off 2025 by sharing her culinary bucket list: 12 things she wants to learn or perfect in the kitchen this year. From mastering delicate pastries to exploring fermentation techniques, Brooke's journey is all about combining creativity, skill-building, and a love for cooking. Whether you're a seasoned home cook or just starting out, you'll find plenty of motivation and actionable ideas to enhance your own culinary adventures.   Key Takeaways [02:27] Baking Goals Brooke shares her passion for perfecting laminated dough to make croissants, panettone, and macarons. She discusses the challenges and joys of these ambitious projects, including sourcing high-quality ingredients. [09:55] Cooking Techniques Learn about Brooke's desire to make authentic Chinese dumplings, braised short ribs, and tamales. She emphasizes the importance of honing culinary skills like knife sharpening and chopping efficiency. [14:38] Famous Chef Recipes Brooke plans to tackle iconic recipes like Ina Garten's coconut cupcakes, Gordon Ramsay's beef Wellington, and Julia Child's tarte Tatin. Hear her thoughts on the artistry and techniques involved. [22:00] Fermentation Exploration Brooke is diving into true fermentation methods, such as making kimchi and homemade pickles, without relying on vinegar.   Notable Quotes (01:37) "This is all about having fun. No pressure, just the joy of trying new things." (03:59) "When I really enjoy making something, I make it multiple times, tweaking little nuances to perfect it." (23:06) "I want to figure out how to ferment and how to do it the right way."   Resources Chocolate Sticks Follow Female Foodie on Instagram

Join thousands of other listeners on our Substack, The Foodletter!   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: Annie Fenn: Preventing Alzheimer's Through Food Episode 50: Tipping Has Gotten Out Of Control With Levi DeGarmo Book Recommendation: French Kids Eat Everything Follow Female Foodie on Instagram

Join thousands of other listeners on our Substack, The Foodletter!     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, Propre Baby. 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 https://proprebaby.com/ Isabelle's Airbnb in Paris Follow Isabelle Bertolami on Instagram Follow Female Foodie on Instagram

Join thousands of other listeners on our Substack, The Foodletter!     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 Graza website Follow Graza on Instagram Follow Female Foodie on Instagram

Join thousands of other listeners on our Substack, The Foodletter!     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 Food52 website Get a copy of Amanda's cookbook, The Essential New York Times Cookbook Follow Food52 on Instagram Follow Female Foodie on Instagram

Join us on our Substack, AKA The Foodletter!   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 Host in Your Home Follow Host In Your Home on Instagram Follow Female Foodie on Instagram

Join thousands of other listeners on our Substack, The Foodletter!   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 Radish Visit the official Amanda Frederickson website Get a copy of Amanda's cookbook, Simple Beautiful Food Follow Amanda Frederickson on Instagram Follow Female Foodie on Instagram

Join us on our Substack, AKA The Foodletter!   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, 50 Pies, 50 States Visit the official 50 Pies 50 States website Follow Stacey on Instagram Follow Female Foodie on Instagram

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, Bake It Up A Notch! Buy a copy of Erin's pie cookbook, The Book On Pie Get a copy of Erin's newest cookbook, Savory Baking Follow Erin on Instagram Follow Female Foodie on Instagram

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: Somewhat Simple Living  For family-friendly recipes, visit her food site: Somewhat Simple Follow Stephanie on Instagram Follow Female Foodie on Instagram

Join our brand new substack!   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 Best Pumpkin Bread Bake-Off Best Pecan Pie Bake-Off Best Sugar Cookie Bake-Off Follow The Pancake Princess on Instagram Follow Female Foodie on Instagram

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 www.femalefoodietours.com.   Cinque Terre & Bologna Tour Info   Collapsible Duffel Bag   Interview with Mike Brooks and Brad Otten   20 Must-Know Tips For Eating Out in Italy Follow Female Foodie on Instagram

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:   ON walking sneakers   MZ Wallace Travel Bag   Apple AirTag   Packing Cubes   Bed Head Dual Voltage Curler   Best Conditioner In The World (not travel size)   Travel Bottles Set for Toiletries   Lululemon Belt Bag / Fanny Pack   Apple World Travel Adapter Kit   Neck Pillow Follow Female Foodie on Instagram

Show Notes   Slow Roasted Chicken with Potatoes   Easy Honey Granola   Coffee Cake Cookies   Risotto alla Milanese (Saffron Risotto)   Whole Roasted Cauliflower   Coquine-Inspired Chocolate Chip Cookies   French Onion Soup   Fall Salad with Rotisserie Chicken & Cornbread Croutons   Perfect Tomato Soup with Parmesan Croutons   30-Minute Gnocchi Bolognese   Olive Oil Pumpkin Bread   Balsamic Glazed Brussels Sprouts with Bacon   TashiBox   Mini Dutch Oven   Pasta Class Florence Follow Female Foodie on Instagram

In this episode of That Was Delicious, we sit down with Chris Flanagan and Maya Setton, the dynamic husband-and-wife team behind Grana, a Neapolitan pizzeria in Portland, Oregon. From humble beginnings as a pop-up to becoming one of the top pizza destinations in the U.S., Chris and Maya share their journey in the culinary world. They delve into their passion for authentic pizza-making, the challenges of running a restaurant, and the joy of turning a vision into reality. Listeners will gain insights into the art of Neapolitan pizza, building a successful business, and the power of perseverance in the food industry.   Key Takeaways   [00:35] The Start of Grana: Chris and Maya began as a pop-up pizzeria, slowly building a reputation for authentic Neapolitan pizza. [10:00] Pizza Journey: Chris's journey from a small-town upbringing in Oregon to becoming a chef, with his first job in a pizzeria, to opening Grana. [14:42] Family-Driven Business: The couple navigated the challenges of entrepreneurship while raising kids and balancing family life. [16:42] Neapolitan Pizza Secrets: Chris shares the intricate process of perfecting Neapolitan pizza dough and why temperature and timing are critical. [26:45] Las Vegas Pizza Challenge: Chris's experience competing in the international pizza competition, placing 15th out of 100 competitors. [35:00] Vision Board Success: Maya's story of how they made it onto the prestigious “50 Top Pizza” list and the power of manifesting their dreams. [42:20] Staffing Challenges: The importance of building a reliable team and overcoming staffing challenges in the restaurant industry.   Notable Quotes   (12:24) “Every single pizza that comes out of the oven makes me happy. It's like a growing dough that you shape, and when everything comes together just right—it's magic.” – Chris (22:35) “We built a business during COVID, with two kids at home. It was chaotic, but we figured it out.” – Maya (35:05) “We believed in our product and knew it was good, but we just needed our big break—and it came with the ‘50 Top Pizza' list.” – Maya (42:24) “The hardest part was staffing—finding people who believe in what you're doing and want to be a part of it.” – Maya   Resources: Visit the official Grana Pizzeria website Follow Grana Pizzeria on Instagram Follow Female Foodie on Instagram

In this episode of That Was Delicious, host Brooke welcomes the iconic Debbi Fields, the founder of Mrs. Fields Cookies, to discuss her journey from a young cookie enthusiast to becoming America's Cookie Queen. Debbi shares her story of growing up in a modest household, the challenges she faced while building her cookie empire, and how her determination and passion for quality ingredients led to her success. Listeners will gain insights into Debbi's entrepreneurial spirit, her innovative approach to overcoming business challenges, and the importance of perseverance. Whether you're an aspiring entrepreneur or simply love a good success story, this episode is packed with valuable lessons and inspiration.   Key Takeaways [08:05] The Power of Passion and Quality Ingredients: Debbi shares how discovering butter as a key ingredient transformed her baking and led her to commit to using only the best ingredients. [15:27] Facing Rejection and Persevering: Despite numerous rejections from investors, Debbi's relentless pursuit of her dream helped her secure the funding needed to start Mrs. Fields. [22:06] Innovative Marketing Techniques: On the first day of business, Debbi's innovative approach of giving away free cookies to attract customers helped her turn failure into success. [25:07] Building a Brand Around Customer Experience: Debbi focused on creating a memorable customer experience, believing that customer satisfaction would naturally lead to financial success. [30:39] Overcoming Personal and Professional Challenges: Balancing her role as a mother of five and a businesswoman, Debbi talks about the importance of finding support and staying true to one's personal and professional goals. [37:05] Empowering Employees and Creating a Positive Culture: Debbi discusses her unique hiring process, emphasizing the importance of passion for the product and the ability to create a fun and engaging environment. [46:26] Adapting to Change and Knowing When to Let Go: Debbi reflects on the difficulty of selling her company and the importance of staying true to one's values, even when faced with challenging decisions. Notable Quotes (08:05) "Butter changed my life. At 13, I decided I would never use margarine again. Quality is affordable." (17:19) "The chance will never come if you give up. Keep knocking, keep asking, because someone out there wants to say yes to you."  (24:31) "I never focused on money. The only register that matters is you want to register happiness." (39:20) "When you're building a company, you need people willing to move mountains, to do something fun, different, and even embarrassing."  Resources: Visit the official Mrs. Fields website Purchase Debbi's Cookbook, Mrs. Fields Cookie Book Follow Mrs. Fields on Instagram Follow Female Foodie on Instagram

In this episode, Dr. Annie Fenn, a renowned expert in brain health and the founder of the Brain Health Kitchen, joins us to discuss how our dietary choices can significantly impact cognitive function and the prevention of dementia. Dr. Fenn, who transitioned from a career as an OBGYN to a focus on brain health, shares invaluable insights from her latest research and her cookbook dedicated to brain-healthy recipes. Listeners will gain practical tips on how to incorporate brain-boosting foods into their diets, understand the science behind cognitive health, and learn how to make simple but effective changes to their daily routines for long-term brain health.   Key Takeaways [13:00] The Impact of Diet on Cognitive Health: Dr. Fenn explains how specific dietary patterns, like the Mediterranean diet and the MIND diet, can reduce the risk of Alzheimer's by over 50%. [31:00] Understanding Ultra-Processed Foods: Why eliminating ultra-processed foods is crucial for brain health and how they contribute to inflammation and cognitive decline. [16:00] Brain-Healthy Food Groups: A focus on the ten food groups essential for brain health, including berries, leafy greens, and nuts, with practical advice on incorporating them into everyday meals. [21:30] The Role of Extra Virgin Olive Oil: Why extra virgin olive oil should be a staple in your diet and how it protects both brain and heart health. [38:00] Mindful Eating Practices: How to build a brain-healthy diet by making strategic food swaps and paying attention to the diversity of foods consumed. Notable Quotes (31:15) "Brain health begins in the kitchen. The foods we choose to eat directly impact how our brains age and function." (13:50) "The Mediterranean diet isn't just about what you eat—it's about how you live, how you gather, and how you enjoy food." (22:00) "Even small swaps in your diet, like replacing butter with olive oil, can have a profound impact on your long-term brain health." Resources: Get Annie's  cookbook, The Brain Health Kitchen   Check out Annie's website at Brain Health Kitchen Follow Annie on Instagram Follow Female Foodie on Instagram

In this episode, Brooke welcomes Megan Foley, a seasoned performance dietician and professional triathlete, to discuss her experiences at the Paris 2024 Olympics. Megan shares a behind-the-scenes look at life in the Olympic Village, the challenges athletes face in terms of nutrition and daily routines, and her role in supporting athletes to achieve peak performance. Listeners will gain insights into the unique lifestyle within the Olympic Village, the importance of proper nutrition for athletes, and the pressures of competing at the highest level. Key Takeaways [00:44] Megan's background in sports performance nutrition and her experience as a professional triathlete. [05:02] The two pathways in elite triathlon: Olympic distance and Ironman, and how Megan found her niche in short-distance racing. [15:53] Life in the Olympic Village, from dorm-style accommodations to the 24/7 cafeteria and the social dynamics among athletes. [24:26] The importance of carbohydrates in an athlete's diet and how the Olympic Village catered to these needs with various food options. [30:06] The challenges athletes face in finding time to relax amidst a busy schedule, and the importance of managing stress and recovery. [34:48] Megan's insights on how the food provided in the Olympic Village could be optimized to better meet the specific needs of elite athletes. [36:59] Megan's favorite food memory from the Olympics – the fresh baguettes that were available daily in the Village. Notable Quotes (09:55) "If you are constantly operating in a deficit, you're never going to be at 100%. You're never going to actually reach your potential because you're always just leaving this margin of unmet needs." (13:00) "We really need to stop the messaging that you need to diet to be a better athlete or be super lean. Nobody's weighing endurance athletes at the end of an event." (30:45) "You haven't laid down in three days, right? Rest is as important as training, especially at this level." (36:20) "There's just something about bread straight out of the oven that's hard to beat, and it was not beaten." Resources: Visit her website at www.megafoley.com Follow Megan on Instagram Follow Female Foodie on Instagram

Alessandro Frassica is an Italian chef and the creator of our favorite panino shop of all time, Ino, in Florence, Italy. Alessandro is a cookbook author, the recipient of several noteworthy culinary awards, and a proud husband and father. His friends affectionally call him Ino and today on That Was Delicious, we discuss what makes a fantastic panino, how he started his iconic panino shop 18 years ago, and how to enjoy Italian food in its purest form without overcomplicating things.      Follow Ino on Instagram Follow Female Foodie on Instagram Visit Ino in Florence

Carolina Gelen is an exceptionally talented food writer, recipe developer, and cookbook author. Originally from Romania, she immigrated to the U.S. in 2021 to pursue her passion for cooking. Carolina is without question one of the most noteworthy, talented recipe developers of our time. Today on That Was Delicious, Brooke & Carolina discuss Carolina's captivating story of how she immigrated to the U.S., some of the culture shocks she encountered early on, how she grew her audience and began developing recipes, and what it was like developing a cookbook with 100 original recipes with noteworthy publisher Clarkson Potter.        Resources:  Get Carolina's  cookbook, Pass The Plate Follow Carolina on Instagram Follow Female Foodie on Instagram

Island Vintage Coffee (https://www.islandvintagecoffee.com/en-hi) Miso Phat Sushi (https://misophatlahaina.com/) 808 Deli (https://www.808deli.com/) Ululanis Hawaiian Shave Ice (https://www.ululanishawaiianshaveice.com/) Tin Roof Maui (https://www.tinroofmaui.com/) Marlow (https://www.restaurantmarlow.com/) South Maui Fish Company (https://www.southmauifishco.com/) Mama's Fish House (https://mamasfishhouse.com/) Merriman's (Kapalua) (https://www.merrimanshawaii.com/kapalua/) Fairmont Kea Lani (https://www.fairmont-kea-lani.com/dine/kea-lani-restaurant/) Kihei Caffe (https://kiheicaffe.com/) Leoda's (https://www.leodas.com/) Star Noodle (https://www.starnoodle.com/) Nalu's (https://naluskihei.com/) 10 Best North Shore Oahu Restaurants (https://www.femalefoodie.com/restaurant-reviews/top-oahu-north-shore-restaurants/) Follow Female Foodie on Instagram (https://www.instagram.com/femalefoodie/)

Show Notes: Subscribe for info on the Female Foodie Rome Tour Subscribe for info on the Female Foodie Tuscany Tour Fresh off a seven-week adventure hosting Female Foodie tours in Italy, Brooke shares seven invaluable lessons she learned from Italian food culture in this episode. From perfecting signature dishes to savoring slow meals, Brooke's observations offer a glimpse inside Italian cuisine and what makes it so spectacular. Whether you're a foodie, a home cook, or you simply love Italy, this episode is packed with inspiration and practical tips to bring a touch of Italy into your own kitchen.   Key Takeaways: Perfect Signature Dishes: Italians perfect their signature dishes by cooking them repeatedly, resulting in unparalleled quality and consistency. Implement this by focusing on a few key recipes and refining them over time. (03:02) Cook with Seasonal and Local Ingredients: Embrace the seasons and cook with what is regionally available, enhancing flavors and freshness. Visit local farmers' markets for inspiration and fresh produce. (07:08) Keep It Simple: Simplicity is key in Italian cuisine. Use high-quality ingredients and let them shine without overcomplicating dishes. Aim for fewer ingredients with better quality. (10:15) Moderation over Restriction: Italians enjoy their food without obsessive restrictions. Focus on balanced portions and enjoy a variety of dishes in moderation. (14:53) Include Children in Food Rituals: Italians cherish involving children in meals and cooking, fostering a love for food and family traditions. Encourage kids to help in the kitchen and make mealtime a shared experience. (21:18) Value Family Recipes: Preserve and pass down family recipes to maintain culinary heritage and create lasting memories. Spend time cooking with older family members to learn and document traditional dishes. (24:25) Savor Slow Meals: Italians take time to enjoy their meals, using food as a vehicle for connection and conversation. Make an effort to slow down and savor your meals, especially during family gatherings. (30:35)     Notable Quotes: "Food is the vehicle for connection and discussion and intimacy." - Brooke (35:08)   Timestamped Highlights: 00:00 - Introduction and recap of Italy trip 01:33 - Announcing 2025 Female Foodie tours 03:02 - Lesson 1: Perfecting signature dishes 07:08 - Lesson 2: Cooking with seasonal and local ingredients 10:15 - Lesson 3: Keeping it simple 14:53 - Lesson 4: Moderation over restriction 21:18 - Lesson 5: Including children in food rituals 24:25 - Lesson 6: Valuing family recipes 30:35 - Lesson 7: Savoring slow meals   Resources: Follow Female Foodie on Instagram Subscribe for info on the Female Foodie Rome Tour Subscribe for info on the Female Foodie Tuscany Tour

Carmen is a passionate and talented garden and food enthusiast who has been sharing her love for homegrown cuisine with the world for almost a decade. She's built an incredible following on TikTok, Instagram, and YouTube by sharing impressive dishes, cooking tips, and gardening advice. She is trusted for her practical tips and recommendations, and her readers are inspired by her innovative use of homegrown ingredients. In this episode, Brooke interviews Carmen, discussing her journey from how she pivoted from a prospective law school student to a gardening sensation. Carmen shares her experiences, challenges, and tips for both new and experienced gardeners that make gardening approachable and fun.    Key Takeaways:   ·    Starting Small: Begin with manageable projects like potted herbs or a small raised bed. (07:33) ·    Soil Health: Focus on composting to improve soil health for better plant growth. (16:16) ·    Patience and Consistency: Gardening requires regular attention and patience. (32:12) ·    Common Mistakes: Avoid overplanting, ensure consistent care, and manage watering appropriately. (32:54) ·    Gardening Hacks: Use felt grow bags for potatoes and understand your USDA growing zone for better plant selection. (23:00, 37:01) ·    Importance of Zone Knowledge: Understanding your USDA zone helps in selecting the right plants for your area. (37:01) ·    Herbs and Leafy Greens: Herbs like oregano, thyme, and basil, as well as leafy greens like kale, are great for beginners and versatile in the kitchen. (38:54) ·    Tomato Tips: Stake your tomatoes early, prune regularly, and harvest when they start to blush. (41:14) ·    Enjoy the Process: Embrace the journey of gardening with its ups and downs; it's a hands-on learning experience. (44:12) ·    Homegrown Satisfaction: Growing your own food provides a unique satisfaction and better taste. (11:01) Notable Quotes: ·    "Gardening is really not as hard as people think it is. It's super fun, and you just have to start." - Carmen (44:22) ·    "There's something truly satisfying about growing your own food and knowing where it comes from." - Brooke (10:19) ·    "The first meal that I fully sourced from my own garden was the best feeling ever." - Carmen (45:49) ·    "Embrace the journey— there's going to be ups and downs. There's going to be a lot of successes and some failures as well." - Carmen(44:22) ·    "You just have to start. I think a lot of people trip themselves up being like picking the perfect thing or the perfect time or anything like that." - Carmen (44:22)   Resources:   Sunset Western Garden Book Follow Carmen in the Garden on TikTok Follow Carmen in the Garden on Instagram Subscribe to Carmen in the Garden's Substack Newsletter Follow Female Foodie on Instagram   Timestamped Highlights:   ·    00:31 - Introduction to Carmen in the Garden ·    02:27 - Carmen's childhood and early influences ·    04:44 - Transition from political science to gardening ·    07:33 - Tips for beginning gardeners ·    10:19 - The rise of homesteading and gardening trends ·    14:25 - Evolution of Carmen's garden ·    19:02 - Composting basics ·    21:18 - Raised bed gardening pros and cons ·    27:03 - Overview of Carmen's current garden setup ·    32:12 - Common gardening mistakes and how to avoid them ·    37:01 - Importance of understanding gardening zones ·    38:38 - Easy-to-grow plants for beginners ·    41:09 - Tips for growing tomatoes ·    44:12 - Final thoughts on gardening ·    45:49 - Carmen's favorite homegrown meal

Mckay is a mother, wife, and SLC native and has been an insect and bee enthusiast for over 16 years. She specializes in natural beekeeping and honey tastings and shares informative and captivating content with her rapidly growing audience of over 150,000 followers.    Today on this episode of That Was Delicious, McKay and Brooke discuss beekeeping and honey in-depth, including everything you should know about how honey is made, shortcuts big businesses make when it comes to the production of honey, what to look for when purchasing honey, and so much more.    Resources: Get a honey tasting box for two Follow McKay on Instagram Follow Female Foodie on Instagram

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. Resources: Follow Female Foodie on Instagram (https://www.instagram.com/femalefoodie/)

Kacie Rose had always dreamed of coming to Italy, but when she finally took the plunge and visited for the first time on a solo trip in 2018, she had no idea that as she says, in true Lizzie McGuire fashion, she would meet the love of her life. Fast forward to 2024 and Kacie is now a full-blown content creator and Italy expert, sharing her wisdom and day-to-day life with over a million of her adoring fans online.    Today in this episode of That Was Delicious, we discuss Kacie's story of how she ended up living full-time in Italy, some of the culture shocks she had (and still has) living in Italy, tips for travelers coming to Tuscany, and her brand new book: You Deserve Good Gelato.    Resources:   Cascine Market (Tuesdays)   Mercato di Sant'Ambrogio   Vivoli   La Sorbettiera   Pino's Sandwiches   Trattoria Marione   Osteria Cinghiale Bianco   Osteria e Vinaino Cicalone   Check out Kacie's website, Kacie Rose Travel   Get Kacie's new book, You Deserve Good Gelato   Follow Kacie on Instagram Follow Female Foodie on Instagram

Julia Scarpaleggia is a Tuscan-born and bred food writer, cookbook author, podcaster, and cooking class instructor. She learned to cook from her grandmother and mother and lives in the countryside in her family house with her husband Tommaso, their beautiful daughter Livia, and two rescue dogs, Noa and Teo.   Today on That Was Delicious, we discuss how JulsKitchen.com came to be, what it's like being a food blogger in Italy, how she started cooking classes, Italian food culture, and so much more.   Resources:   Check out Giulia's website, Juls' Kitchen    Get Giulia's latest cookbook, Cucina Povera   Follow Giulia on Instagram Follow female foodie on Instagram

Natalie Kennedy is a Californian who has been living in Rome since 2010. Although she initially came to the Eternal City for graduate school to study Economics, she shortly after met her now Irish husband, and the rest is history. She regularly contributes to guidebooks, magazines, and her own social media and website, An American in Rome, sharing her love of la dolce vita between pizza slices and gelato breaks. Today, on the show, we discussed why she decided to live in Rome, her favorite parts of being in the Eternal City, what it's like to live in Rome with children, and things she wishes she could tell every tourist that decides to visit Italy. Resources Forno campo de fiori (http://www.fornocampodefiori.com/) Antico forno Roscioli (https://www.anticofornoroscioli.it/) Piatto Romano (https://piattoromano.superbexperience.com/) Otaleg (https://www.otaleg.com/) Gunther gelato (https://www.gunthergelatoitaliano.com/punti-vendita/gunther-gelato-italiano-via-dei-pettinari/) Check out Natalie's website, An American in Rome (https://anamericaninrome.com/) Follow Natalie on Instagram (https://www.instagram.com/anamericaninrome/) Follow female foodie on Instagram (https://www.instagram.com/femalefoodie/)

Ruth is a New Yorker and dual Italian American citizen who has lived in Italy for 25+ years with her husband and two children. She is the co-founder and president of the nonprofit Save Vernazza, a founding member of the tourism board for Visit Vernazza, and the owner of Cinque Terre Vacation Rentals where she and her husband have lovingly converted two seafront apartments into stunning properties that guests from all over the world come to stay in.    In this episode of That Was Delicious, Ruth and I discuss her serendipitous story of meeting her now husband in the Cinque Terre decades ago, transitioning her life from the US to Italy, and all things Cinque Terre. If you have dreams of visiting the Cinque Terre or have plans to go there soon, this episode is a must-listen!    Resources   Stay at one of Ruth's properties in Italy: Cinque Terre Vacation Rentals   Follow Ruth on Instagram   Follow Female Foodie on Instagram   7 Best Cinque Terre Restaurants

Gabriel Rucker is a chef, husband, father, and has lived in the Portland area for over 20 years. He is a two-time James Beard Award winner and is known nationwide and particularly in Portland for his restaurants Le Pigeon and Canard. On this episode of the chow, Chef Gabriel shares his story of becoming a chef, what the most pivotal steps were in growing his successful restaurants, and several relatable stories about his childhood, personal food preferences, and even his experience with being a completely sober chef.     Resources 40 Best Restaurants in Portland (https://www.femalefoodie.com/restaurant-reviews/portland-restaurants/) Canard Funfetti Pancake Recipe (https://www.femalefoodie.com/recipes/canard-funfetti-pancakes-recipe/) Canard Steam Burger Recipe (https://www.femalefoodie.com/recipes/canard-steam-burgers-recipe/) Le Pigeon Website (https://www.lepigeon.com/) Canard Website (https://www.canardrestaurant.com/) Follow Gabriel Rucker. on Instagram (https://www.instagram.com/ruckergabriel/) Follow Female Foodie on Instagram (https://www.instagram.com/femalefoodie/)

Tom Douglas is a husband, father, grandfather, and one of the most beloved chefs not only in his home of the Pacific Northwest but across the entire country. He's a multiple time James Beard Award winner, the owner of 10 businesses, and a four-time cookbook author. Today on That Was Delicious, we discuss some of the culinary highlights of Tom's life including his family and home life growing up, how he became one of the best chefs in the country, and the stories behind two of our favorite Dahlia Bakery recipes— the triple coconut cream pie and the Nora Ephron cookies.      Resources Tom Douglas & Co. Triple Coconut Cream Pie Recipe Follow Tom Douglas and Co. on Instagram Follow Female Foodie on Instagram

Headed to Austin soon? Today on That Was Delicious, Austin local Jillian Fox walks us through her curated three-day guide to some of the best restaurants in ATX, including three breakfast, lunch, and dinner recommendations (plus several incredible dessert recommendations) so you can sample some of the best that Austin has to offer.     Resources:  Bucket list of 100 Best Restaurants in Austin All Female Foodie Austin Guides 30 Best Restaurants in Austin Ovenbird  Best Breakfast & Brunch in Austin Interstellar  Leroy and Lewis Best Barbecue in Austin Ramen Tatsu-Ya Churro Co. Best Dessert in Austin Veracruz All Natural La Santa Barbacha Best Tacos in Austin Carpenters Hall Best South Austin Restaurants  Best Burgers in Austin Evangeline Cafe  Bésame  Best Ice Cream in Austin Bird Bird Biscuit  Best East Austin Restaurants Launderette  Suerte  ThoroughBread  Follow Female Foodie on Instagram

Headed to Washington DC soon? Today on That Was Delicious, Ellen James walks us through her curated three-day guide to some of the best restaurants in The District, including three breakfast, lunch, and dinner recommendations (plus several incredible dessert recommendations) so you can sample some of the best that DC has to offer.     Resources:  Bucket list of 100 Best Restaurants in Washington DC All Female Foodie Washington DC Restaurant Guides Unconventional Diner Best Brunch in DC Good Stuff Best Capitol Hill Restaurants in DC Best Burgers in DC We The Pizza Best Pizza in DC Georgetown Cupcake Baked & Wired  Sprinkles Levain Bakery   Filomena Ristorante Best Italian Restaurants in DC Best Bakeries in Washington DC South Block  Surfside Rasika Thomas Sweet Best Ice Cream in Washington DC Market Lunch Eastern Market DC Capitol Hill Books Sweetgreen Un je ne sais Quoi Le Diplomate Follow Female Foodie on Instagram

Headed to New York City soon? Today on That Was Delicious, Jeremy Jacobowitz walks us through his curated three-day guide to some of the best restaurants in NYC, including three breakfast, lunch, and dinner recommendations so you can sample some of the best that the Big Apple has to offer.      Resources:  Bucket list of 100 Best Restaurants in NYC Utopia Bagel Katz's Delicatessen Emelia's Ballato Radio Bakery Joe's Pizza Thai Diner Edith's Joe's Steam Rice Roll Rule of Thirds Follow Jeremy on Instagram Follow Jeremy on TikTok Follow Jeremy on YouTube Follow Female Foodie on Instagram Get Our Free Bucket List of 100 Best Restaurants in NYC