That Was Delicious

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

  1. 2025. 07. 14.

    92. Jessica Bennett: How Alice Lane Founder Sold Her Dream Home To Build A Design & Retail Empire

    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

  2. 2025. 06. 16.

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

    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

  3. 2025. 06. 09.

    90. How Thirst Drinks Founder Ethan Cisneros Built One Of Utah's Fastest-Growing & Most Beloved Drink Brands

    Join thousands of other listeners on our Substack, 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

  4. 2025. 05. 27.

    89. 7 All Time Favorite 30-Min Meals

    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

  5. 2025. 05. 19.

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

    Join thousands of other listeners on our Substack, 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

  6. 2025. 05. 12.

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

    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

  7. 2025. 04. 28.

    86. How To Make Phenomenal Ice Cream From Home With Salt & Straw's Co-Founder Tyler Malek

    Join thousands of other listeners on our Substack, 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

  8. 2025. 04. 09.

    85. 5 Things That Expert Travelers Do

    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

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

정보

  • 제작진
    Brooke Eliason
  • 방송 연도
    2023년 - 2025년
  • 에피소드
    93
  • 등급
    전체 연령 사용가
  • 저작권
    © 2023
  • 웹사이트 보기
    That Was Delicious

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