That Was Delicious

• 83. Laurel Evans: From Texas To Milan For 20+ Years As A Cookbook Author, TV Host, & Recipe Developer [Updated]

  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

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• 82. AI’s Most-Asked Italy Travel Questions, Answered (Part Two)

  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

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• 81. AI’s Most-Asked Italy Travel Questions, Answered (Part One)

  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

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• 80. Dean Sheremet: From Professional Dancer To Michelin-Trained Chef & Content Creator Extraordinaire

  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

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• 79. How Architectural Designer Tami Steggell Opened The Best Cookie Shop in Utah, RubySnap

  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

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