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 restaur...
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
--------
47:48
75. Tipping Has Gotten Out Of Control With Levi DeGarmo
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
--------
51:10
74. 12 Things I Want to Learn in 2025
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
--------
24:12
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
--------
56:06
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
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.
Listen to That Was Delicious, Free Thinking Through the Fourth Turning with Sasha Stone and many other podcasts from around the world with the radio.net app
New Zealand