That Was Delicious

Join thousands of other listeners on our Substack, The Foodletter!   In this episode, Brooke sits down with the inspiring Jessica Bennett—founder, creative director, and podcast host at Alice Lane Interior Design and Alice Lane Home Collection. Known for her thoughtful, sophisticated interiors and warm approach to design, Jessica shares her entrepreneurial journey, how she transitioned from advertising to interior design, and the powerful “why” behind client choices.   They discuss the emotional and practical aspects of creating beautiful spaces—how even seasoned designers can feel paralyzed when decorating their own homes, why bold decisions can reignite creativity, and how the best interiors are deeply personal. Whether you love design or feel overwhelmed by it, this conversation will leave you encouraged to trust your gut, embrace your story, and design a home that feels like you.   Key Takeaways [01:45] Confidence in Design is Built Over Time: Jessica opens up about repainting her home in a bold, high-gloss teal—and how even as a pro, she felt paralyzed by the decision. Design can be emotional, and sometimes you need a friend or a pro to “boss you around” and help you move forward. [08:30] From Advertising to Interiors: Jessica shares how her early career in ad agencies (including working on Coca-Cola’s 1996 Olympic campaign) taught her how to think big, understand brands deeply, and translate that vision into her work as a designer. [18:15] Every Design Tells a Story: The best interiors reflect the client’s past, aspirations, and identity. Jessica illustrates this with a client who insisted on black-and-white checkered floors—a nostalgic nod to a beloved aunt that Jessica helped reimagine into something unique and timeless. [26:28] Launching Alice Lane in 2008 (Yes, During the Recession!): Jessica and her husband sold their custom home to fund their new brick-and-mortar store. She explains how they survived the economic downturn through passion, risk-taking, and creating a design aesthetic that stood apart from the Tuscan trends of the time. [40:56] Jessica’s Kitchen Design Philosophy: Kitchens are the heart of the home and the starting point for any project. Jessica outlines her process, including why she always begins with appliance shopping to ensure the layout matches the client's needs and lifestyle. [42:06] Ice Makers Matter—Design is in the Details: From Scotsman chewable ice to KitchenAid cubes, Jessica shares why every decision—down to your preferred ice texture—should align with how you live and what brings joy to your daily rituals.   Notable Quotes (06:28) “It feels like I'm playing the best game called interior design with myself.” (17:06) “I have to get in the kitchen with them to really understand their story.” (on her personalized approach to client design) (21:07) “The highest vision of your idea is what we’re after—not just what's trendy.” (29:28) “If I didn’t do it, it would have haunted me every day of my life.” (on taking the risk to start Alice Lane)   Resources Explore Jessica’s work and shop online: Alice Lane Home Collection Listen to the Dear Alice podcast for more design tips and inspiring conversations Check out the Coca-Cola video trailer Follow Alice Lane Interior Design on Instagram Follow Female Foodie on Instagram

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