That Was Delicious

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

1. 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.
2. 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.
3. 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