Food for Body, Mind, and Spirit

++++++++++++++++++++++++++++++++++

August 16^th Recipes Start Here

August 16^th Podcast

Link to Buzzsprout Podcast

+++++++++++++++++++++++++++++++++++

Appalachian Roots to Culinary Heights

+++++++++++++++++++++++++++++++++++

From the hills of Tennessee to the kitchens of The French Laundry, Chef David Breeden’s journey is one of resilience, roots, and refined craft. In this episode, Gloria and Tech Tom share a conversation with the chef, then bring his spirit into your home kitchen with five adapted recipes; from citrus-cured trout, garden fresh beets; to soulful short ribs and a classic carry-in cake.

It’s a celebration of where we come from, how far good cooking cake take us, and the nourishment that feeds body, mind, and spirit.

+++++++++++++++++++++++++++++++++++

Chef David Breeden

Chef David Breeden is a highly accomplished American chef known for his long tenure at Thomas Keller’s iconic restaurants, particularly as Chef de Cuisine (and later Executive Chef) at The French Laundry in Yountville, California.

Origins: Born and raised in East Tennessee (Greene County area), Breeden grew up influenced by traditional Appalachian and Southern cooking, especially from his grandmother. He had a challenging youth, leaving home young with little money, and found his way into restaurants as a teenager

Early Career: He attended culinary school and started in Charleston, South Carolina, working in high-end kitchens and gaining exposure to Low Country cuisine alongside French techniques. A pivotal moment came from reading a Gourmet magazine article that inspired his pursuit of fine dining.

Thomas Keller Restaurant Group (TKRG): He staged at The French Laundry in 2005, impressed enough to join as meat butcher (a notoriously demanding role). He advanced quickly, became Executive Sous Chef at Per Se in New York (Keller’s NYC flagship), and returned to The French Laundry as Chef de Cuisine around early 2013—only the fourth in the restaurant’s modern history, succeeding Timothy Hollingsworth.

Achievements: He spent roughly 19 years with TKRG (including ~13 as leader at The French Laundry). He co-authored the 2020 cookbook The French Laundry, Per Se with Thomas Keller. Known for precision, mentorship, leadership under pressure, and blending classic French technique with Californian ingredients and personal Southern roots.

++++++++++++++++++++++++++++++++++++

This is where it all Began

+++++++++++++++++++++++++++++++++++

‘

This is where young chefs are born and start with their creative ideas. And this recipe is really creative.

+++++++++++++++++++++++++++++++++++

Ocean Trout with Everything Green
A salute to Chef David Breeden’s Applewood Smoked Trout with everything green.

‘

About the Recipe: This home adaptation salutes Chef David Breeden’s Applewood Smoked Trout ‘Chaud-Froid’ with avocado mousse and cool green tones. A bright citrus cure and gentle oven cooking keep the ocean trout moist and flavorful, while a simple avocado mousse and a playful platter of fresh greens create a refreshing, celebratory dish. Have fun making it your own with your favorite green garnishes.

Assemble Platter
Arrange warm trout first and then artfully scatter the greens and apples around with and some other greens on a large platter. The avocado mousse can go between the greens or serve separately.

Greens you might like to use; thin green apple slices with a touch of lemon to prevent browning, fresh cucumber slices, green onions, watercress, cilantro, or microgreens, celery shoots, fennel fronds or even sea grapes if available. Serve with Avocado Mousse and any other green that tickles your fancy.

Serves: 3 to 4

pdf for Copy of Recipe -Ocean Trout with Everything Green

+++++++++++++++++++++++++++++++++++++

Roasted Beets & Caramelized Leeks
Chef inspired recipe reflecting a French summer.

‘

About the Recipe: This chef-inspired dish features roasted ruby-red beets and slowly caramelized leeks; simple garden vegetables treated with care to create an elegant first course, or refined side. Bright, earthy, and quietly luxurious.

Roast the Beets
Preheat oven to 400°F (200°C). Rub beets with olive oil and a good pinch of salt. Wrap individually (or together) in foil, placing fresh thyme stem on the top.

• Roast 45–60 minutes until a knife slides in easily. Set roasted thyme stem aside. Let beets cool slightly, then rub off the skins with a paper towel or under cool water. Cut into elegant wedges, small rounds, or irregular “petals.” Keep warm or at room temperature.

Caramelize the Leeks
Halve leeks lengthwise, rinse thoroughly between layers, then slice into thin half-moons or longer soft ribbons.

• Melt butter in a wide sauté pan over medium heat. Add leeks, a pinch of salt, and sugar. Cook gently, stirring occasionally, 12–18 minutes. Add the splash of water/stock if they start to stick.

You want them soft, sweet, and deeply golden in places—not browned aggressively. Season with pepper at the end. Keep warm.

Serves: 4 as a first course or elegant side.

pdf for Copy of Recipe – Roasted Beets & Caramelized Leeks

+++++++++++++++++++++++++++++++++++

A New Spin – Grandma’s Cucumber Salad
Everyone loved the touch of color and surprise cheffy touches.

‘

About the Recipe: Cucumbers and onions were a staple in our childhood home and a treasured recipe from our Appalachian Grandma. Everyone loved the bright flavor and crunchy farm-fresh cucumbers. We added a little color with red onions and used a sweet vinegar combo with just a touch of dill or fennel. The family loved it.

Cook’s Note: This recipe can be doubled for a larger serving. For a milder onion flavor, soak the sliced red onion in cold water for 5 to 10 minutes; drain before mixing. I used a thin-skinned English cucumber with fewer seeds. White Balsamic is a sweeter vinegar and champagne or white wine vinegar is more acidic.

Serves: 3 to 4

pdf for Copy of Recipe – A New Spin – Grandma’s Cucumber Salad

+++++++++++++++++++++++++++++++++

Prime Braised Short Ribs
Chef-styled oven short ribs.

‘

About the Recipe: These chef-inspired short ribs deliver deep, full-bodied flavor and melting tenderness. Slow cooked with red wine, aromatic vegetables, and herbs, they are finished with a silky sauce and can be served over creamy polenta. Great for a special dinner or when you want to impress without last-minute stress. The components can be prepared ahead and simply reheated. Short Ribs are known for their full-bodied flavor, tenderness, and versatility. They have a bold and beefy flavor and are filled with richness and complexity. Serve with roasted vegetables, mashed potatoes, or creamy polenta. They are a perfect way to impress your guests or celebrate with a special dinner.

Assemble and Serve
Spoon a pool of beef sauce onto each plate. Top with warm polenta or mashed potatoes. Arrange the short ribs and warm vegetables (with or without mushrooms) over the starch. Spoon additional sauce over the ribs. Garnish with torn basil, parsley, or fresh thyme leaves.

Serves: 4

pdf for Copy of Recipe – Prime Braised Short Ribs

+++++++++++++++++++++++++++++++++++

Apple Dapple Carry-In Cake
Sweet moist full-of-apples cake with a pour over butter rich topping.

‘

About the Recipe: Filled with 5 fresh apples, this easy-to-make cake is moist and a Southern sweet treat. It’s topped with a melted butter sauce that soaks into the cake, creating a flavorful glaze on top. This recipe is a perfect “carry-in” dessert that would be welcomed at any church or community meeting.

Yield: about 10 to 12 servings.

pdf for Copy of Recipe – Apple Dapple Carry-In Cake

++++++++++++++++++++++++++++++++++++

August 2nd Recipes Start Here

++++++++++++++++++++++++++++++++++++

August 2nd Podcast

Link to Buzzsprout Podcast

++++++++++++++++++++++++++++++++++++

Michelin Starred Magic at Home

+++++++++++++++++++++++++++++++++++

We’re stepping behind the scenes of a private Chef’s Table experience with Michelin-starred Chef Trevor Teich of Chicago’s Astor Club and then bringing that same spirit of refinement, creativity, and care into our own kitchens.

You’ll hear from Chef Trevor himself, and we’ll share four of his inspired recipes adapted for home cooks: an elegant Lobster Pot Pie, bright Citrus Marshmallows for elevated s’mores, Brown Butter Financiers and Pistachio Orange Caramels.

These dishes nourish more than the body. They invite us to slow down, savor, and share something truly special.

+++++++++++++++++++++++++++++++++++

Chef Trevor Teich of Chicago’s Astor Club

+++++++++++++++++++++++++++++++++++

Chef Trevor Teich, winner of a Michelin star in 2022, brings significant culinary artistry and innovation. His Chef’s Table menus blend modern techniques with classic influences and seasonal ingredients, ensuring every dinner is unique. This is not just a meal, it’s a journey through the height of culinary artistry, with expertly curated wine pairings and rare spirits to match.

About the Astor Club in Chicago Dining EXPERIENCE: An unparalleled and intimate dining experience awaits. Astor Club, the legendary private members’ club housed in the historic “Maxim’s de Paris space in Chicago’s Gold Coast”, is unveiling its most exclusive culinary offering yet, The Chef’s Table hosted by Michelin-starred Chef Trevor Teich. This exclusive experience celebrates the culinary arts in an unforgettable setting. For the first time ever, you can access this experience through our new Chef’s Table Membership.

https://astorclub.com/chefstable.php

+++++++++++++++++++++++++++++++++++

Elegant Lobster Pot Pie
Chef Trevor Teich’s signature dish, Lobster Bisque-Style.

Chef Trevor Teich’s Lobster Pot Pie is known as the Chef’s Table Pot Pie. This dish is part of an exclusive culinary experience at the Astor Club in Chicago, where it is celebrated for its luxurious ingredients and presentation. It showcases the chef’s style and the restaurant’s culinary philosophy.

Our Home Cook Adaptation of Elegant Lobster Pot Pie

About the Recipe: Tender chunks of lobster amid cooked vegetables immersed in a deeply flavored cream sauce, all crowned with a golden, flaky puff-pastry lid. Elegant yet comforting, this dish brings a true touch of Michelin-starred magic to a special dinner at home.

pdf for a Copy – Our Home Cook Adaptation of Elegant Lobster Pot Pie

+++++++++++++++++++++++++++++++++++

Sweet Citrus S’mores
Inspired by Trevor Teich’s Yuzu Marshmallow.

‘

About the Recipe: These light, fluffy marshmallows burst with fresh citrus flavor from an orange and lemon. It is a bright, homemade take on Chef Trevor Teich’s elegant Yuzu Marshmallow. Soft, pillowy, and far superior to store-bought versions, they elevate everything from hot chocolate to s’mores with a touch of Michelin-starred whimsy.

pdf for Recipe – Sweet Citrus S’mores

+++++++++++++++++++++++++++++++++++

Brown Butter Financiers
Cross between a cookie and a cake.
Recipe inspired by recipe Olive Oil Financier – Chef Trevor Teich.

‘

About the Recipe: Financiers are classic French almond cakes known for their moist, tender crumb and irresistible nutty flavor from browned butter. Originally called visitandines, these small rectangular (or oval) treats are made primarily with almond flour, egg whites, powdered sugar, and browned butter. They feature crisp golden edges and a soft center, making them perfect for tea, dessert, or an elegant bite with coffee.

Makes ~10–14 small cakes

pdf for Copy of Recipe – Brown Butter Financiers

+++++++++++++++++++++++++++++++++++

Pistachio Orange Caramels
One of Chef Trevor’s mother’s favorite treats.

‘

About the Recipe: A touch of bright orange zest combines beautifully with crunchy toasted pistachios in these soft, chewy caramel candies. Buttery, nutty, and elegantly flavored with vanilla and sea salt, they strike the perfect balance between sophisticated and comforting. These make a wonderful homemade gift, party treat, or special addition to a dessert board, bringing a little Michelin-starred magic and family warmth straight to your table.

Recipe from Wild Meadow Farm; friend of Chef Trevor Teich, 3/14/2019, Collected Recipe cookbook. Trevor said “We use grams in the restaurant and at home to make sure it comes out perfect every time. All you need is a scale. At Claudia, this caramel is one of my mom’s (Claudia’s) favorites…”

pdf for Copy of Recipe – Pistachio Orange Caramels

+++++++++++++++++++++++++++++++++++

Charlie Trotter’s James Beard Honorary Dinner
on June 13^th
with Michelin Starred Chef Trevor Teich’s Presentations.

+++++++++++++++++++++++++++++++++++++

Amuse of Watermelon–Tuna Tartare
Presented by Chef Trevor Teich.

‘

About the Recipe: A tasting plate sized appetizer served in a taco like seaweed wrap containing watermelon and tuna cubes with a very light sauce.

+++++++++++++++++++++++++++++++++++++

Lobster Chawanmushi with French Butter and Buckwheat Focaccia -Yuzu-Togarashi Brioche
Presented by Chef Trevor Teich and Chef Alen Ramos

‘

About the Recipe: A tasting size portion of his signature lobster dish with a Japanese inspiration for this James Beard Honorary dinner. Lobster Chawanmushi is a silken savory custard set on a delicate lobster-dashi broth seasoned with shiro dashi, yuzu, and kaffir lime, then crowned with smoked trout roe, Japanese uni, kinome, and citrus blossoms – a study in restraint and the sea. Accompanied by a French butter spiral shaped daub and paired with buckwheat focaccia and Japanese inspired Yuzu brioche made by Chef Alen Ramos.

++++++++++++++++++++++++++++++++++++

Pan Roasted Squab with Ratatouille, Basil Courgetti Puree, Red Pepper Cream & Eggplant Caviar
Presented by Chef Trevor Teich.

‘

About the Recipe: A summer plate of squab two ways, a pan roasted breast and a honey-glazed, rice-puff crusted leg over a bright courgette and basil purée, with a miniaturized ratatouille and squash blossom stuffed with aubergine caviar, pickled tomatoes, and dots of red pepper cream

+++++++++++++++++++++++++++++++++++

Links to 2025 Monthly Programs

++++++++++++++++++++++++++++++++++++

January 2025 Program – Sweet Dreams/Sleep Expert -Dr. Beth Malow

February 2025 Program – Discover a Medical Pharmacist – Sylvia Ezra

March 2025 Program – Dining by Rail/Rail Historian – James D. Porterfield

April 2025 Program – Recipes with Love – UMMA the book /Sarah Ahn

May 2025 Program – It’s Party Time! Whittaker Inn

June 2025 Program – Farmer Lee Jones with Charlie Trotter Pop-up Dinner

July 2025 Program – Six Sisters Stuff – 30 Minute Meals

Aug 3rd – Podcast – Sizzling Steaks – RPM Steakhouse-Scotty Gelband 

Aug.17th -Podcast – Discover Soulful Indian Recipes, Heartland Masala book & Sangita Handa Home Cooking

Sept 7th – Podcast – From Trotter’s Legacy to Your Table: A Culinary Tribute

Sept 21^th Podcast – Vegan Goes Italian – Vegana Italiana – Chef Tara Punzone

Oct 5th Podcast – Koji Experience – Jeremy Umansky, Rich Shih, Koji Alchemy book

Oct 19th Podcast – Cake Time is Bake Time – Dorie Greenspan’s book, Dorie’s Anytime Baking.

Nov 2nd Podcast – Part 1 Magic Moments with Dorie Greenspan, Dorie Greenspan’s World Peace Cookies, Gloria Goodtaste’s “Around-the-World” Peace Cookies

Nov 9th Podcast –Holiday Recipes Start Here – Part 2 Trending Thanksgiving Recipes

Nov 16th Podcast – Holiday Recipes Start Here: Part 3: Celebration of Native American Recipes – Rooted in Fire -the book , Pyet DeSpain

Dec 7th Podcast – Elfie’s Christmas Cookie Adventure

Dec 21st Podcast – Heritage Holidays – Weaving Stories Through the Generations

++++++++++++++++++++++++++++++++++

Links to 2026 Monthly Programs

++++++++++++++++++++++++++++++++++++

Jan 4^th 2026 Podcast – Flavorful Mocktails by Ryan Castelaz, Family Friendly Mocktails Drinks

Jan 18th 2026 Podcast –A Secret Peek into Fine Dining, Korean Style at Charlie Trotter’s Guest Chef Series Vol.10

Feb 1st 2026 Podcast – Chocolate Lovers Delight, Love of Chocolate book, Phillip Ashley Chocolatiers

Feb 15^th 2026 –  Madagascar, Emmanuel Laroche Author, A Taste of Madagascar, GG Inspired Recipes

Mar 1^st 2026 – Filipino Food, Kasama Michelin Starred Restaurant, Cebu Filipino Food

Mar 15^th 2026 – Nashville Chefs Come North, Trevor Moran Locust, Interesting Recipes

April 5^th 2026 – Traditional Recipes, Modern Twists – Erik Anderson Michelin Starred Chef

April 19th 2026 – A Mother’s Love on Every Plate. Gus Constantelles Book – A Greek Mom’s Recipes

May 3rd 2026 – Mother’s Love on Every Plate -Part 2, Greek Food at Acropolis Restaurant

May 17th 2026 – Retro Recipe Favorites – Part 2, GG’s Recipes

June 7th 2026 – Flashback Favorite Recipes – Part 2, GG’s Recipes

June 21st 2026 – From Professional Kitchens to Family Tables, Chef Gavin Kaysen, Mentor to Upcoming Chef Talent

July 5th 2026 – James Beard Honorary Dinner- Chef Recipes, James Beard Recipes, At Home James Beard Inspired Recipes

July 19th 2026 – Basket of Summer Flavors – Favorite Recipes

++++++++++++++++++++++++++++++++++

Internet Podcast

‘Tune into the Buzzsprout podcast of Gloria Piantek- Food for Your Body, Mind, and Spirit episode airing at 3: 00 PM ET- Sunday – Aug 16th “On Demand” at your convenience.

Log into our Aug 16th Program.

• Hear from experts about various trending topics.
• Learn how to make delicious recipes.
• Listen to our monthly 3:oo PM ET on 1st & 3rd Sundays of every month for the internet podcast from your computer as well as “On Demand” for our previous podcasts.
• Share your ideas, suggestions, and recipes with us’.

Gloria Goodtaste⁺⁺

**That is the name some of my friends call me. My real name is Gloria Piantek.

+++++++++++++++++++++++++++++++++++

 Subscribe for Free Monthly Email by Completing Comment Box Below

Add Your Email Address to Comment Box

(Note: this will only be privately posted to my comment box)

Remember to Post Comment

© 2014 – 2026 – GloriaGoodtaste. all rights reserved.

+++++++++++++++++++++++++++++++++++