247: John deBary

29:16And they like develop perfumes for like Chanel. It's like you go there and you're like, hey, I want to do this. And so they had this – this is one woman who was presenting basically this kind of like a history of fragrances. And she said that if you blind smelled her on a fragrance, she could tell you when it came from because there were very distinct trends. Like the era. In fragrance. Yeah. And one of the trends in the 90s was that fragrances started to take on a kind of like a food or culinary kind of feeling. And so to me, Acqua di Gio has this kind of citrusy note to it that is very like kind of sort of like the hallmark of that fragrance.

30:02Yeah, like Lagerfeld Photo had it as well, a similar era. I feel citrus was important. So like 90s were the kind of the era of it started the era, which is we're now currently living in, of like fragrances that were kind of referencing things you could eat. Yeah. that weren't just like roses or medicinal. Do you have a drink tribute to Acco Dijio? I do, yeah. Yeah, what's that one? It's called Smells Like Teen Spirit. Oh. I have two cocktails that reference Nirvana, and one is referencing the name, Smells Like Teen Spirit, and the other one is called In Bloom, which is made in a can, but the Smells Like Teen Spirit is actually my Acco Dijio.

30:40So I'm sort of fusing references just because Nirvana was so influential. and so it's basically just like a kind of a it's like a amaretto margarita oh my so it has kind of this obviously like you know italian like armani kind of reference like to that and the citrus and so that's sort of that's the connection let's talk about structure i love that you keep it in all caps which is the the preferred branding of it this was a a chain that was mostly in malls but i'm sure they had catalog as well i looked on depop i couldn't find too much vintage structure i'm like kicking myself i'd love to rock a structure polo or rugby what fascinates you about structure well structure was very like um it was very homoerotic you know it's very like abercrombie shirtless you know like guys and very athletic so that was really that that was what that was yeah there's nothing deeper than nothing deeper than it was but also it appealed to my side of like it was sort of vaguely futuristic but also quite basic yeah but in a kind of sharp way almost like a down market, like Xenia sport a little bit.

31:47And so I sort of was like an aesthetic, it appealed to me aesthetically in a few ways. And then I've actually tried to look up like what's going on with Structure now. I got acquired by like Sears or something. Oh man. And there's like a couple of button down shirts on the website that you can get that are Structure branded, but there's absolutely nothing unique. The Rugby's used to have the logo, a little tiny breast logo. So, yeah, I can't remember what it was. A lot of, like, horizontal stripes, like long-sleeved T-shirts, like cargo shorts, like that. Yeah, the shorts were okay. I think the rugby is what I was looking.

32:21But you pay reference to it. We have so much great shit. The 90s is the best. It really is the best. Okay, so I have a question about Capri Sun. So Capri Sun has the strawberry flavor, but then it's embedded in ice. And I always as a kid was like, that's not strawberry. That's like strawberry and ice. what do you think about this this capri sun flavor to your expert palate oh well you know it's like there's so much of flavor is is not actually what you're tasting and and so i think there's like the uh there's like that like um suggestion of refreshingness that i think like i don't think people necessarily associate strawberries with being refreshing overly not They're nice and they're fresh, but they're not like, ooh, I'm so thirsty.

33:09I want some strawberries. I want a pound, like a package, a packet of strawberry juice. Yeah, it's like, no, it's because it's kind of thick. So I think just like having that, having like the ice imagery to associate it with, it's like sort of primes you to accept this as a refreshing beverage, which is, you know, that I think also very much like a lot of like what 90s kind of consumer, like cpg you know consumer packaged goods were very visual yeah you know like it looked they looked amazing like the like the art i mean they still do now but it's like the kind of like there's that uh at least some some lip service to authenticity that we're trying to do now in terms of our like products of being like real or whatever but like sometimes like the package and then on these these foods were so like koala yummies man like what a crazy packaging or dunkaroos what a crazy packaging dunkaroos yeah i do have a dunkaroos cocktail i know you do you pay tribute to so many products um and then like of course like kiwi enters the fray with with snapple so you like strawberries kiwi strawberry yeah kiwi strawberry is amazing so iconic i actually have a kiwi strawberry uh like sub recipe in the book called cowabunga sauce what is it that's so cool so it's basically strawberry liqueur blended with kiwi and then strained out and it's something that's used over a few recipes in the book.

34:31And I wanted to name it something and I just feel like, I mean, kiwi strawberry is like the 90s flavor. It is. You know, like that Snapple. We have a great article on Taste of Up on LinkedIn. We did a 90s issue back in the day. It was great, yeah. And so I wanted to have something where it was a kiwi strawberry as like an accord of two flavors shows up in a couple places. So I had to name it something that was very, very 90s. Even though I feel like the simpsons were like more than the 90s but it's never wrong well it never went away it's never wrong to place the simpsons in the yeah well the barter simpson butterfinger yeah exactly moment and the and the shirts were so 90s yeah like those simpson shirts yeah i haven't seen one of those in like uh dime square yet i feel like that's a that's something that i would expect have you seen a simpson shirt out there in the no no i haven't the most recent simpson thing i've seen I've seen is like, is like someone who has like a meme account on Instagram.

35:25They superimpose drag race quotes over Simpsons stills. And it's pretty. That sounds really. Yes. All right. The In Bloom cocktail. I want to actually circle back on that. It's a, you build it in a beer can. It seems incredibly insane to me. I love it. What's the hell? You're like basically taking a swig of beer and then you're adding some shit to it. What is going on there? Basically. Yeah. And that drink was actually – I don't know who – I didn't invent the idea of building a cocktail in a can. And I have a michelada in my first book that's based on that. And then the first time I ever did that was when I was opening Fuku, which is the fried chicken sandwich restaurant as part of the Moa Fuku group.

36:10and our first location on First Avenue had like a pretty legit bar, but we didn't really have a lot of time. It was quick service. It was like basically like fast casual. Like we wanted to be like a sweet green or something like that. So how did you make these sort of mildly legit cocktails without too much work and too much like mise en place in terms of like you can't have a mixing glass or you just have to do a quick and dirty, like almost like you're at a picnic. And so I did a michelada, a tecate michelada with like samosauce and stuff like that. as part of the menu. Yeah. I sold a few of those.

36:44We sold a lot. Yeah. Yeah. And so that was sort of like my first like successful attempt at building a cocktail in a can. And it's just, I feel like it's a pretty much of a no brainer because you have the vessel, you know, it's like if you're, for me, I'm always trying to like optimize, you know, how something is done and questioning why you do anything. And, you know, so it's like, well, if you're opening a can of something, you have the thing you can mix in and the thing you can drink out of. So And it's cold. Combine it all. Exactly. And it's cold. But like adulterating beer seems hard to like actually get it right.

37:16But maybe it isn't that hard. We just don't think about it. Yeah, I guess it could be hard. Depends on the beer. Depends on what you're doing to it. I think the drink in Say by the Bellini has aqua beat in it, which could be kind of polarizing for people. So that if you don't love the caraway fennel star anise trifecta, then it's probably not the drink for you. Could you sub gin? Sure. Yeah. Yeah, why not? But it also is balanced out with some St. Germain. So it has this kind of like, which is the bloom. Yeah. In bloom, which is a Nirvana. I love that. So it's St. Germain, Aqua V, and then like a light beer.

37:55Yeah. Nice. Yeah. Yeah, I'm feeling that. That makes sense. Let's figure out an NA version of that. Yeah, I know. I was just thinking, you could do elderflower easily. Yeah, elderflower. You could build it in an athletic. Where is the non-alcoholic aquavit? Oh, my gosh. It's time. I feel like back to that laser wolf, that mother wolf meal, I feel like the fake Negroni had some kind of crazy fire-ish kind of effect of an aquavit in it. It was like it had an alcohol burn even though it was non-alcoholic. Yeah, sometimes they do that with a capsaicin. Yeah, exactly. I can feel a little cheap sometimes, but sometimes it works.

38:33Oh, my God. The NAA cocktail world. You have so many thoughts. That's our next podcast. You're coming back in a few months. Sure. And we'll dive into that. We'll evaluate our prediction. I think so. So I want to talk about the last recipe in your cookbook because oftentimes it gets no love. Like no one wants to talk about the last recipe. I love that. I love how you're focused on that because to me it's like the finale. I agree. And you think about cookbooks as reading straight through. in some books you know it's like the the it's like those like recipes sub recipes yeah you know that can happen it peters out it peters out but i've written a one one of my books has been i like to end strong and let's talk about your last recipe caribbean blue what's going on there so uh caribbean blue i can't even say caribbean blue because i want to say it the way enya says it caribbean blue uh if you don't know who enya is yeah i'm sorry you know you need to get you You get up to date on who Enya is.

39:30She is pretty awesome. She used to be in the Irish folk band Clannad, and then she went solo. And her second album, I think it's her second album, it's called Shepard's Moons, which came out in 1993 or 2004. And the chokehold that that album had on my entire family was unmatched. It's like my brother was the reason why I knew about Nirvana and Pearl Jam, and he was this kind of rocker guy. My mom listened only to classical music. She like never Like she didn't touch pop music Like classical like Brahms Yeah She couldn't Like she thought that like Even like oldies Like 60s, 70s, 80s Was too cacophonous The only pop music she ever got into Was the XX And so anyway Wow Which is another podcast I love that one Yeah I took her to an XX concert once Oh dang It was pretty amazing She's a big Jamie fan I love that Yeah And so it was like the one album That we all could put on And I loved I was also I loved Ace of Bass and like En Vogue.

40:28So that was like where I was coming from. I had like the Janet Jackson like If I Was Your Girl single like fused into my little shitty cassette radio. So good. And so it was this thing we all could agree on and so I would put it on for like dinner because we always had to have like a little fancy, you know, dinner where we'd play White Candles and like have music. Beautiful. It's setting the scene. And so it reminds me this like, it's this very ethereal synthy, like she layers her, Enya layers her vocals over it, over it very kind of chorally and so it's like sounds like it's a lot of her singing and it's this sort of very innovative thing that we i think music now does tons of but um it was very edgy in a weird way but also very kind of elevator music it's so punchliney you know you think of it it's like you're looking at me like matt you are fucking dead like you were gonna just rip off my head when i said that sorry i strike that for the record what's punchliney like i meant like it's a joke like enya is like what you have at like Spago it's like playing I love Spago no I love Spago too like shout out to Sherry Yard great restaurant a legendary restaurant but like you know Spago Rock which is a whole genre of music oh there's Spago Rock music yeah Jason Diamond has written about it he's been on the show and talked about it like Steve Wynwood is in there oh yeah like all that great stuff okay I now have a new identity oh you know go to Spotify and just put in Spago Rock and there's several playlists no but sorry back to Enya and your drink.

41:55I love the story about the history of this with your own. It's a personal book and like really, John, I love it. I love your book. I'm buying it for, I have a couple friends in mind. I'm going to buy it for them because I mean that because it's a really cool book and you might not be super down with making drinks at home, but whatever. Like read it for the cool stories about all these great 90s relics. Right. It's like, where's Waldo? You know, you could just look at it and enjoy looking at all the cool pictures or you could try and find Waldo. It's the same thing as my book. You could just look at all the cool pictures and all the fun illustrations.

42:24What's in Caribbean blue? Yeah, so that's probably what you were asking originally rather than my entire life story. I love it, John. We're doing this again. So it's basically like Caribbean blue paints a picture. What's a Caribbean cocktail and what's blue? And I'm known quite well for blue cocktails at this point. And so I wanted to do something that was like a pretty simple kind of Caribbean coconut. And I refer to this song as waltzy and nonsensical, and so is this drink. And so it's basically just like coconut-infused blue curacao with rum and pineapple. It's basically like a blue Hawaiian, which isn't Caribbean, obviously, but I feel like there's a lot of weird misattribution from Hawaii to the Caribbean.

43:12I know, but it's just simply because of resorts and islands. Exactly. That's all it is. Yeah, it's like Clubbed. Exactly. Whatever. Yes. So it applies. And then you basically infuse the blue curacao with dried coconut flakes. And if you're an avid infuser, you know that a dried botanical product is much easier to infuse into alcohol than the wet one because there's no water to displace. And so the dried coconut will pick up or will infuse itself into the alcohol very well. It sort of makes the blue curacao kind of milky and kind of a little chalky. but then it also dyes the coconut flakes bright blue.

43:56So what you do is that once you're done with the infusion, you take the coconut flakes and you dry them and you use them as the rim on the glass as a garnish. That's fun, fun, fun. Fun way to use that product. You're not just pitching the infusion. Yeah. Dope. Let me close by asking you, if you could have a restaurant name a menu item after you, what would that menu item be? Yeah. I think I love like, um, like I love the, I love like kind of like kids menus or I'm a sort of like a, like an ambivalent vegetarian. So like, I love like the, the like peanut butter and jelly sandwich with potato chips in it.

44:34And like those kinds of, like mozzarella sticks. That's let's go with mozzarella. Mozzarella sticks. Great answer. Yeah. John Deberry, thank you so much for returning to the taste podcast. Thanks for having me. Always a pleasure.

44:54So, Eliza, we just came back from the Javits Center like 30 minutes ago. We did, and my mind and my stomach are both dazzled right now. Right, your mind and your stomach. Now, the Fancy Food Show is an annual event. It's actually twice. There's one in the Bay Area in January, and in June at Javits it usually arrives. What are your first thoughts? This is your first Fancy Food Show. I've been many times. You've never been. So what do you think? Well, it's very overwhelming. There's multiple levels for people that haven't been. And there's a casino like effect, especially when you're looking around at all of the people like shaving, I don't know, legs of pork or the pasta.

45:37There's just feels like there's stuff happening everywhere. But it was really cool to see all these different food folks and kind of like do a temperature check on potential trends in the space, things that we want to see more of. I had a good time. Absolutely. I think fancy food is important in many ways. But first, it's a great way for us as writers to see the next generation of food. And we'll talk about food trends in a minute, what we saw there. But it's also a great way to meet and greet some of the young entrepreneurs or young in terms of their age of their business. And we ran into a bunch over the course of the three hours.

46:12We were like there for maybe under three hours. We walked the floor. roll call jing gao from fly by jing got to got to talk to her about her new cookbook which i just got in the office it's amazing it's really a great cookbook can't wait i'm really excited about that i love the zhong sauce especially that fly by jing does i think is like so fun to add to things i agree it's she's and she's just a great um thinker and and huge huge um presence uh we saw new york shuk we met the founder of new york shuk i've never met her before i can't remember her name But Littal. Littal, yeah, Littal. Amazing.

46:45And got to try some of her newer products. And she said that she'll be in Whole Foods National in a month. That's really exciting. And they do cool things. They do harissa that's fresh and jarred. And then also kind of the dried spice mixture. Personally, I really like their preserved lemon paste. That's what I always cook with the preserved lemon paste. And I've also gotten their dried spices. Hawaj, the za 'atar is great. Many, you know, probably 15 spices they're showing. So that was cool. And their matbucha also, which has olives and mint in it. I feel like if you're making like a pantry pasta or a soup, like even like more untraditional uses for that.

47:22It's just so good. It's great. We ran into Monsur from Zuida, that Houston-based Harissa company. Really fucking good. I love that Harissa. I've ordered it a couple times. Yeah, I liked it. It was spicy and they had a very good sign indicator, which was that they were like the favorite brand at HEB last year. I've never been to Texas and I know that people love HEB. So when I saw that co-sign, I knew that was going to be good. It was great. And really, he kicks up the spice in the best way possible. Sweet guy. I love to see him in New York selling Zuita. And also he was showing some Tetra packs.

47:57So some of those soft packs that are like the pre-seasoned chickpeas with harissa sauce. He's about to launch those. It's really cool. Yeah, I think it's smart. I would say that that definitely seems to be a rising trend in the food space. And, you know, why not have more like delicious, easily accessible things? Saw Emily Schilt from Pop-Up Grocer, saw the Crazy Carbone pasta sauce booth, and they kind of made it up to look like Carbone a little bit. And they were wearing the same suits that you see at Carbone. Possibly they were Hugo Boss, potentially. There were rumors. Yeah, rumors. We don't know what the—we didn't ask them exactly what they're wearing.

48:34but man let's talk about some trends some big picture trends we may have seen or some standout products um do you want to start yeah well i think we were talking about how chips in general seem to be a trend and not just a potato chip but chips that are made from ugly vegetables or from just chicken breasts apparently that was weird that was a weird one a lot of mushroom chips are out there i think that if you've read like the whole foods trend report over the past couple years mushrooms have kind of always been in the mix as a rising ingredient. And I think that definitely this year, it seemed to be that a lot of people were noticing the success of mushroom jerky and things like that.

49:12That was cool. And the ancient crunch booth, they do the masa chips that I've picked up at public grocery before and enjoy tremendously. Chips everywhere. I like to see that. Yeah, we're pro chip. One thing that I saw, and this is no shocker, that dry pasta is pretty competitive. It is a competitive space. There is so much dry pasta. There's the brand Your Pasta that you mentioned in the past on the podcast. Yeah. Yeah. I mean, I think that it definitely seemed to be a hit of the fair because they were all cooking their pasta and feeding it to people. And it was lunchtime and people wanted to be eating.

49:48Yep. Dan Pashman was there selling his own pasta, fellow podcaster. Now, I think dry pasta is tough because it's, you know, there's a lot of established brands and it's a very crowded space. The aisle is huge. Obviously, on the flip side, people love making pasta all the time at home. I thought that Your Pasta is really cool. I like the couple that runs it. They're based in New York and they're offering a couple SKUs, two different SKUs. And I like the branding a lot. And yeah, remember that Your Pasta and also Rumo. We caught up with that guy. Sixth generation pasta company based in Lasio. And it's you had bought the product, which is cool.

50:29Yeah, you know, they're about to be releasing nationwide, but they've been available in at least some grocery stores that I shop at here in New York, like Union Market. And I definitely, I think I just picked them up off the shelf because I liked the, it was like a mid-tier price point and you can see the pasta really clearly and it looks like it's very thick and plump and pleasing. And yeah, I'm a fan of them and it was cool to get to see all the different products because, you know, maybe one or two make it to the grocery shelf here right now. Yeah, but just to add, gluten-free is still very much in vogue.

51:00I feel like every pasta company had a version of gluten-free. And of course, they were just the gluten-free only pasta companies. Yeah, which is really nice to see. You know, I definitely like to cook pasta for my friends and my gluten-free friends having more options I'm here for. Yeah. So one trend that I saw and we both experienced and tried was very interesting. So two very established cupcake companies that started in New York City were pivoting to cookie. One is Magnolia, famous on Sex and the City, Downtown Bakery. And the other is a brand I had not thought about in many years. It's called Crumbs.

51:36Do you remember Crumbs at all? Very like 2007, 2008. Yeah, low-rise jeans, definitely. Yeah. Very blog house music, you know, blog house, that genre. Yeah. Yeah. Yeah, extremely bad fashion, hyphy fashion. Yeah, 2006 was when crumbs was everywhere. I think the company went public, but don't quote me. The company was basically these oversized cupcakes. Every office party in New York City between the year 2002 and 2008 had a crumbs platter arrive. It was like this big, buzzy brand. I don't really know what happened. Potentially, they might have gone out of business. Anyways, they're back. the guy who seemed like he might have been the owner was talking up to another guy and I eavesdropped in the conversation and the guy was like you haven't been here in a long time and the guy's like I'm back so I guess that's exactly what's happening here yeah I just went to their Wikipedia to try to quickly find this out well okay they did they were founded in 2003 on the upper west side as a mom and pop they are a public company and they reopened October 14th 2014 okay at its Broadway location after three months shut down and then closed all of its stores permanently in 2016.

52:48The world needed oversized cupcakes. I remember they had like an Oreo cupcake. That was pretty good. I'm like deep in their Wikipedia under the financial status section right now. I don't know how much more you want to know about it. I mean, maybe one of the chapters. Do you hit like chapter 11, chapter 12? Yeah, well, I guess Hurricane Sandy happened. They lost$700 ,000 like of property damage in the city. And then there was declining sales already. Wikipedia says due to locally owned mom and pop cupcake shops as well as increased competition from the grocery store. And then they kind of lost a lot of their stock.

53:20And then from there it kind of was a downward turn. But now they're back and they're selling cookies of all things. And so both of these companies, they have a lot of brand equity. We know them. And now they're like not selling what we know them for, which is interesting. And so what do you think? We sampled Magnolia. It was like a like banana cream something. So it's funny because the related article at the bottom of this page is Magnolia Bakery. Oh, yeah. And they are doing a banana pudding cookie, which to me, the banana pudding is one of the most iconic Magnolia Bakery offerings. And I like the premise a lot of doing a banana pudding cookie.

53:56In general, I think like mashups of two popular desserts is a smart move. And I think it's a smart marketing move for them. To me, the flavor is almost reminiscent of a banana nut muffin. It wasn't kind of pushing far enough into the cookie sphere for me, even though it is a cookie. Yeah, I fully agree. I like to see it, though. I mean, you like to see these brands like be, you know, move away from their one established thing and innovate a little bit. I'm not a hater on that at all. Me either. And Magnolia, if you're listening, I think it would be really smart to make ice cream sandwiches with frozen banana pudding in between the two cookies.

54:29And I will take stock option for that if you're public. Definitely, definitely take some stocks for that. Definitely take some equity. You deserve it. Let's talk about Date Fix. I think we both were interested in this in theory. And then on the cab ride back, we sampled it. And what do you think? Yeah, I think it's really cool. This is a company that is kind of trying to get into the goo energy, kind of like sports, fueling up on the go market. But their product is just medjool dates blended with orange blossom water or maybe some other kind of flavored waters. And then you just have a kind of date paste in a little tube, which I thought was very tasty and tasted exactly like what that would expect to taste like.

55:11And I can see a lot of situations hiking, running, airport. Or just like working at your desk and wanting a sweet snack. That's what I'm thinking too. Yeah. I think if I was at my desk, I would probably try to find an excuse to leave. Yeah, it's true. You're like, I need to work another six hours and I can't leave at all. So I need to have this energy goo. Yeah, my like semi-pureed dates. No, but it was really, really, really nice texture-wise and flavor-wise and reminds me of those Clif Bar Goos you get free when you run a race. They like hand them out and everyone feels cool. Yeah. Throw them on the ground.

55:44Felt like, you know, unlocking something for runners. I feel like runners oftentimes eat on the run like dates or nuts. I've heard of this as being like real true energy food. Yeah, definitely. And I think if you look at the way that dates are traditionally consumed, often they're part of breakfast or, you know, a very traditional way to break your fast during Ramadan is with a date. So I think that that's speaking to a lot of just cultural and just general knowledge about dates being really good for you and having, yeah, sugar, but it's complex. It's from plants, you know. Yeah. Last product I think I have on the list is a chai box.

56:19You tried some chai. That looked pretty good. Yes. I was desperate for caffeine, but that's not why I liked chai box. I thought it was a really beautiful blend of spices. They were doing it with almond milk, which I appreciate as somebody that's not super dairy heavy. They have a lot of different spice blends. But the one that I had is called All Chide Up, which is just kind of the most traditional combination. And also the whole family was there passing out samples. And I thought that was cute. It was a cute family. We actually we stopped by the Morocco, right? The Morocco pavilion. So the cool thing about Fancy Food Show is many governments and states will spend money on a full section.

56:56And they'll invite in, I imagine, entrepreneurs and members of their community to present. And we walked through the New York State Pavilion. We walked through Greece. New Jersey, the state of New Jersey had a nice little presence. Pennsylvania with the Amish. Yeah, the Amish guys at Pennsylvania was true. but then we went through Morocco and we happened upon a very kind woman who was selling a bunch of tinned fish. Yeah, and it was like tomato, tuna with olives in it, kind of these nice different flavorings. The sardines were really good. I thought that was quite fun. I also want to give a shout out to all of the Italian men at Fancy Food wearing their suits.

57:34I was just really taken with the seersucker and like pinstripes and like some kind of Italian plaid situation. They were very sharp. No, really sharp dressers. And I'm sure many were having fun. I was talking to some exhibitors and giving restaurant recs. You know, you're in town for a few days. Where do you want to go? And I was, you know, telling people where to go. It's always a fun time just talking to all these folks from around the world who have a real passion for selling food, making a little money. But oftentimes they're just passionate people who have a great product to sell. And I love it.

58:06The spirit is festive. and it's not cynical, I think. It's actually pretty open-minded and open-hearted. Yeah, I mean, we got to eat a hunk of Parmesan just cracked right off the wheel and dropped into our hands. That woman was just so generous with the scoops. Yeah, I was like, can I have just a little bit? And that was me being wrong. Like, I should have known better than to ask for that. She didn't know medium or light. She went totally heavy. So that was cool. And really, we met a couple of folks who we think we're going to have on the show. So later on, we'll mention that we might have met them at the Fancy Food Show.

58:39But again, really fun time. Thanks for hanging out with the show. Yeah, anytime I can spike my sodium levels like that, it's a good time.

58:52This is Taste is hosted by Eliza Abarbanel and me, Matt Rodbar. The show is produced by Shalia Harris and Pat Stango and edited by Clayton Gumbert. Theme music by Steve Rydell. Visit Taste Online at tastecooking.com and make sure to subscribe to our newsletter for updates on all cool things that are happening.