That Was Delicious

Brooke Eliason
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That Was Delicious

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

  1. HÁ 1 DIA

    73. The 10 Best Female Foodie Moments of 2024

    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

    56min

  2. 23/12/2024

    72. Isabelle Bertolami: American Mom, Dietician, & Entrepreneur Living In France

    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

    51min

  3. 16/12/2024

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

    Join thousands of other listeners on our Substack, 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

    55min

  4. 09/12/2024

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

    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

    49min

  5. 02/12/2024

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

    Join us on our Substack, AKA 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

    44min

  6. 25/11/2024

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

    Join thousands of other listeners on our Substack, 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

    56min

  7. 18/11/2024

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

    Join us on our Substack, AKA 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

    38min

  8. 11/11/2024

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

    Join us on our Substack, AKA The Foodletter! 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

    51min
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Sobre

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.

Informações

  • Criado por
    Brooke Eliason
  • Anos de atividade
    2023 - 2025
  • Episódios
    74
  • Classificação
    Livre
  • Copyright
    © 2023
  • Site do podcast
    That Was Delicious

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