Food for Body, Mind, and Spirit

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Sept 6^th Recipes Start Here

Sept 6^th Podcast

Link to Buzzsprout Podcast

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Food That Lives On

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Sharing Traditions
In the mountains of Lebanon, there is a house called Beit Trad and food is never just about sustenance. It is a memory made edible, a quiet thread that carries stories from one generation to the next. Sarah Trad’s new book, Beit Trad: Recipes, Stories & the Art of Lebanese Hospitality, invites us into that world. It is a place of light, generosity, and the enduring pleasure of gathering around a table.

We are privileged to share four recipes from this beautiful book: simple Peas and Carrots, a comforting Beef Stew, a fragrant Bulgur Pilaf, and a bright Lemon Lentil Soup. Each one reflects the spirit of a home where traditions live on through the act of cooking and sharing. Here we are bringing it to yours.

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Sarah Trad – Author and Owner of Beit Trad

Sarah Trad is the founder of Beit Trad, an eighteenth-century Lebanese family home reimagined as a boutique guesthouse. With a background spanning clinical psychology, hospitality, wellness, and social innovation, she brings a uniquely holistic perspective to the art of living and hosting. Beiti Beitak means “my house is your house” in Arabic. This is the story of the house of Sarah Trad―hostess, designer, mother―in a book capturing the enigmatic spirit of the Levant.

This book opens the doors of a family home in the Lebanese mountains that was transformed into a welcoming guesthouse, offering authentic insight into Lebanese hospitality and traditional home-cooked recipes. It shares the history of the house and the intimate story of a family. Lebanon and the Middle East are continuously in the news because of violence, war, and financial crisis – A House in the Lebanese Mountains offers a different angle.

Beit Trad offers the best cuisine to be found in the Levant. The home’s interior is light, airy, and fundamentally theatrical, drawing on Eastern aesthetics, accents from the souks of Damascus, finds from the flea markets of Beirut, and a touch of Western decor to enrich the Levantine character of the house.

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Recipes from Beit Trad

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 Beit Trad – Green Peas and Carrots
A simple but flavorsome vegetarian stew served with rice and crisp vermicelli.

About the Recipe by Sarah Trad – This simple but flavorsome stew appears very regularly in Lebanese households because it mainly uses common pantry ingredients. While Lebanese stews usually feature some type of meat, the one we make at Beit Trad is vegetarian.

 Beit Trad – Green Peas and Carrots

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Beit Trad – Hearty Beef and White Bean Stew
A robust stew with tender beef and creamy white beans in a rich tomato sauce.

About the Recipe by Sarah Trad – This robust stew combines tender beef with creamy white beans in a rich tomato sauce, making it a filling meal that will satisfy any hearty appetite. Whether you use butterbeans or another large white bean variety, the key to this stew’s deep flavors lies in proper seasoning and slow cooking. It’s a perfect comfort dish for any season, and tastes even better if made a day or two ahead.

pdf for Copy of Recipe – Beit Trad – Hearty Beef and White Bean Stew

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Beit Trad – Bulgar and Tomato Pilaf
Serve as a light main or side dish.

About the Recipe by Sarah Trad – This was one of my mom’s favorite dishes. There are many variations on a bulgur and tomato pilaf, with some cooks adding vegetables such as chopped zucchini or eggplant; our version includes chickpeas sautéed with onions and spices. We like to serve ours with a fresh tomato, onion, and parsley salsa, while some prefer a dollop of thick yoghurt. We approve of both!

pdf for Copy of Recipe – Beit Trad – Bulgar and Tomato Pilaf

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Beit Trad – Lentils and Lemon Soup
A very lemony Beit Trad favorite soup.

About the Recipe by Sarah Trad – Ask any Lebanese person what their favorite soup is and they will tell you it’s this one: lentil soup with Swiss chard and lemon. We make ours very lemony at Beit Trad! Like all soups and stews, it tastes even better the next day.

pdf for Copy of Recipe – Beit Trad – Lentils and Lemon Soup

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August 16^th Recipes Start Here

August  16^th Podcast

Link to Buzzsprout Podcast

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Appalachian Roots to Culinary Heights

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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 can take us, and the nourishment that feeds body, mind, and spirit.

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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.

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This is where it all Began

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

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

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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

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

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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

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

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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

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Prime Braised Short Ribs
Chef-styled oven short ribs.

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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

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

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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

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Links to 2025 Monthly Programs

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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

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Links to 2026 Monthly Programs

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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

August 2nd 2026 – Michelin Starred Magic at Home, Chef Trevor Teich, Astor Club. Claudia Restaurant and Charlie Trotters Influence

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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 – Sept 6th “On Demand” at your convenience.

Log into our Sept 6th 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.

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