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105: Elizabeth LaBau: Making Candy and a Sweet Food Career

January 13, 2016 by Gabriel Leave a Comment

Elizabeth LaBau of SugarHero on The Dinner Special podcast talking about keeping posted with her.
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Elizabeth LaBau of SugarHero on The Dinner Special podcast talking about making candy and a sweet food career.

SugarHero

Elizabeth is a baker, photographer, writer, taste tester and chief sugar officer of SugarHero.com which she started in 2011. Elizabeth went to culinary school after college to learn about baking and patisserie, and worked for years in a number of Los Angeles restaurants and bakeries. She now makes her living developing candy and dessert recipes, writing for websites and writing cookbooks. Her first cookbook, The Sweet Book of Candy Making was published in 2012, and she writes for the About.com candy site and is a contributor to Better Homes and Gardens.

I am so pumped to have Elizabeth LaBau of SugarHero here on the show today.

(*All photos below are Elizabeth’s.)

On Discovering Her Passion for Baking:

Elizabeth LaBau of SugarHero on The Dinner Special podcast talking about discovering her passion for baking.

My parents actually think it’s funny that I do this for a living because I would make a bee-line out of the kitchen whenever my mom wanted help. You would see the cartoon puff of smoke from Wile E. Coyote whenever she wanted me to do anything. So they still think it’s a little funny that this is my chosen career. But after college, I got married. I was working in a really boring office job. And I would just always be reading food blogs instead of working because that was how great of an employee I was, and I would print out recipes from these blogs and make them at home.

And so it was really the necessity of being out on my own, and having to cook, and then having all this extra time to really delve into the world of food writing and food blogs. They can have more adventurous or fun recipes than maybe your standard cookbook that I grew up cooking from. It really opened my eyes to all these people who were playing with food and making some fun things. Most of the blogs I liked reading were desserts because I have a huge sweet tooth.

That’s really where it started. It was just being out on my own in my own kitchen and finally playing with food instead of just making something my mom told me to make for dinner.

On Her Culinary School Experience:

Elizabeth LaBau of SugarHero on The Dinner Special podcast talking about her culinary school experience.

I went in the evenings after work. I kept working while I was going to school. So it took longer, and it was a little hard to balance both things, but it was absolutely the right thing because I wasn’t committed to a culinary career. It was more like, “Well, we’ll see how I like it, and if I don’t end up wanting to do anything with it, at least, I’ll have some more skills.”

My primary teacher was someone who worked with Sherry Yard with various Wolfgang Puck restaurants. So she was really knowledgeable, and she really did a great job of breaking down the science of baking. Not just teaching us skills but really the theory behind it. So I found everything fascinating. I loved everything. I took everything we did in class, and I’d do it again at home on weekends trying to make it better, and I actually started a prototype food blog. It’s no longer existent, but it would just all be pictures of stuff that I learned in school.

It was so fun. I absolutely loved it. I actually get a lot of questions about going to culinary school, and in general, I don’t really recommend it unless you go to one that’s affordable for you. I think they are so expensive now. But the one I went to was pretty reasonably priced, and it wasn’t a huge financial burden. In that case, I absolutely recommend it because it was a blast.

On Working in Restaurants:

Elizabeth LaBau of SugarHero on The Dinner Special podcast talking about working in restaurants.

The first place I worked was a bakery in Los Angeles called Sweet Lady Jane which is still around. It’s an LA institution. It’s a very, very high quality bakery. And that’s really where I feel like I got my culinary education because there is the theory you learn, and then there is what actually happens in a kitchen, and I feel really lucky that I worked there. I worked there for about a year. I feel so lucky that that’s where I started because I just learned everything that I missed in culinary school. I learned how people actually do things in the real world.

I learnt to work fast and to work clean and to work in a tiny little space because you don’t have a whole bench of your own in the kitchen usually like you do in culinary school. It was a great bakery. They make everything from scratch which is very, very rare in bakeries, which is another thing I learned. I learned production work, high volume, fast-paced production work, and I also learned some cake decorating. So it was a little bit of everything. And it was really the best place I ever could have started. And then from there, I was able to find different places that would teach me different things.

On Deciding to Start Her Freelance Career and SugarHero.com:

Elizabeth LaBau of SugarHero on The Dinner Special podcast talking about starting her freelance career.

It was really gradual. A few years after I started working in kitchens, I was at a job where I didn’t have full hours, and I was looking for something to supplement my income. And I on a whim applied for a job at About.com and ended up getting it.

I would just do that in the evenings and on the weekends, and as that took off, I was able to devote more time to it. And it was really over the course of about five years, I would work on About more, and then I would take on maybe a few other little projects. Eventually, I started my own blog, and then as I switched on, I would try to find a job that would be part-time where I would work maybe three days a week, so I could devote more time to my freelance stuff.

I didn’t end up going fully freelance until about four and a half years ago. By that time, I had been doing writing on the side for about five years. So it was nothing I ever planned. I didn’t know food writing was a thing in college. I didn’t know that was a career people had. People didn’t make money on the Internet when I was in college. It just really gradually developed, and I found that I really loved it.

On Her Book, The Sweet Book of Candy Making:

Elizabeth LaBau of SugarHero on The Dinner Special podcast talking about her book, The Sweet Book of Candy Making.

I was super pregnant when I wrote it. It was so stressful. I actually got contacted by the publisher, their acquisitions editor had been looking for someone to write a candy book. So it was really just being on the Internet in the right place, at the right time. I think she found me through the About site, and then she also got a recommendation from another person who had written a candy cookbook.

So it fell into my lap which I feel very lucky about because I know it’s not always easy to get a book. And it happened really fast. It was, I think, written in five months while, again, very pregnant. And actually, our apartment had a flood during that time, and we had to move out part of the time and live in a hotel with no kitchen.

So it is truly a labor of love. And I am hoping to write another one. I have an idea. I have an agent. It just has been a matter of carving out the time. But the book was really intended to be a one-stop shop for people who want to learn about candy making. So it has some basic recipes and then some more creative ones. But really, if you don’t know much about candy making, it’s intended to be your guide to getting started. That was the whole point, and I hope that’s what people take from it.

On Candy Making:

Elizabeth LaBau of SugarHero on The Dinner Special podcast talking about candy making.

I think everyone thinks that about candy because you need a thermometer. It’s like as soon as you put a piece of equipment into the mix, they are like, “Oh no. This is too much. I’m going to buy a Snickers bar. I’m out,” and there are candies that are harder, but I think so many candies really are very approachable.

If you want to start making candies, start with truffles. You need cream, and you need chocolate, and that is literally all you need. And you don’t need a thermometer, and you need a whisk maybe, but everyone has one.

I think there are ways to ease into it before you’re having to pull taffy. You don’t have to start at the top. Start with something really approachable with a microwave fudge recipe. There are definitely things you can do to ease into it.

On Resources for Learning More About Candy Making:

Yes, so actually, I have a favorite candy book that I recommend to everyone. It’s by Peter Greweling. It’s called Chocolates and Confections, and there’s actually two versions. There’s a pro-version and a Chocolates and Confections At Home. He is an instructor at the CIA, the Culinary Institute of America, and it’s like the encyclopedia of candy.

It’s so thorough. There’s a million in process pictures. He goes over everything from basics to really complex layered candies. It’s so smart, and it’s a little bit scientific if you’re interested in that, but it doesn’t have to be. You can skip all the science and just get to the recipes. It’s such a great resource. The home version is maybe a little more what home cooks might want, but it’s such a great book.

The Pressure Cooker:

Which food shows or cooking shows do you watch?

I watch hardly any. The ones when I do catch them, I actually really am old school. I like Alton Brown. I think he’s great.

What are some food blogs or food websites we have to know about?

I almost always read dessert blogs that these are all going to be sweet focused. I love Sprinkle Bakes. I think Heather is a genius. I really like The Sugar Hit. It’s so fun. Cleobuttera, she’s in Egypt hence the name. She just has the most gorgeous photos. I like The Cake Blog. They have a lot of contributors, so it’s like a compilation website, but they do really fun stuff. And then 10th kitchen, who I know, you’ve interviewed her. She is just the funniest, and I want to be her best friend.

Who do you follow on Pinterest, Instagram, or Facebook or Snapchat that make you happy?

I’m actually just learning how to use Snapchat. I had a 20-year-old teach me how because I’m an old person. I’m still figuring that out.

I follow The Actor’s Diet, Lynn Chen. She does some food and then some LA stuff that I like. I follow Hey Natalie Jean who has chickens. She’s great. On Instagram, again The Sugar Hit just has the most fun, explosive pictures ever. She really makes me happy.

What is the most unusual or treasured item in your kitchen?

Oh, gosh. I have a marble rolling pin from my grandmother that I got when she passed away. And that’s really special for me. I don’t actually use it but it’s just laying in the kitchen, so I can always think of her when I see it.

Name one ingredient you used to dislike but now you love.

Lavender and flower flavors. I used to be, “Ehh,” and now I throw rosewater on everything and lavender and violet. It’s a sickness.

What are a few cookbooks that make your life better?

There is a chain in Los Angeles called Lemonade. It does fresh salads and sandwiches. They have a cookbook that I actually love. They got me to eat Brussel sprouts all the time. It’s life- changing. The Lemonade Cookbook, I really like. For desserts, I have a really charming one called, The Bungalow Heavens Cookies cookbook. And it’s all cookie recipes from Pasadena which is where I used to live. Oh, and I just love the Barefoot Contessa. I think she’s awesome. I want to visit her house and have her cook for me. So I have a lot of her books.

What song or album just makes you want to cook?

Actually, I listen to my iPod all the time when I’m in the kitchen because otherwise, it’s really boring. I listen to Vampire Weekend a lot. I really like Kishi Bashi. I don’t know if you know him, but he’s a violinist who also sings, and he does some really amazing stuff. So I’d say Vampire Weekend and Kishi Bashi always get me in the kitchen.

On Keeping Posted with Elizabeth:

Elizabeth LaBau of SugarHero on The Dinner Special podcast talking about keeping posted with her.

SugarHero.com, and I am on Facebook. Instagram. If you have questions about candy making or baking, send me an email. I try to respond generally promptly.

Subscribe to The Dinner Special podcast

 

Filed Under: Podcast Tagged With: 10th Kitchen, About.com, Alton Brown, Baking, Barefoot Contessa, Better Homes and Gardens, Bungalow Heavens Cookies, Candy, Candy Making, Chocolates and Confections, Cleobuttera, Cookbook Author, Culinary School, Elizabeth LaBau, Hey Natalie Jean, Kishi Bashi, Peter Greweling, Sherry Yard, Sprinkle Bakes, SugarHero, Sweet Lady Jane, The Actor's Diet, The Cake Blog, The Lemonade Cookbook, The Sugar Hit, The Sweet Book of Candy Making, Vampire Weekend, Wolfgang Puck

044: Gardenias and Mint: Friendship and Food in Boston and Hartford

June 3, 2015 by Gabriel Leave a Comment

Christa Tubach and Regina Vecchione of Gardenias and Mint on The Dinner Special podcast talking about how they decide on what to make for their blog.
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Christa Tubach and Regina Vecchione of Gardenias and Mint on The Dinner Special podcast talking about friendship and food in Boston and Hartford.

Gardenias & Mint is an East Coast lifestyle blog by two best friends on a budget. They share things that they love including style, books, cool stuff online, and of course, food.

I am so happy to have Christa Tubach and Regina Vecchione of Gardenias & Mint here on the show today.

On How They Met:

Regina: We go way back. We’ve been friends for a long time.

Probably third grade, Christa moved here. And I had been living here since I was five.

She was just wearing the coolest velvet shirt with a daisy on it. And I was like, “Hey girl, I like your shirt.” And, being a T and a V in our last names, our lockers were next to each other pretty much from middle school on. So even if we didn’t have classes together, we hung out.

Regina: We always got along really well. We have similar tastes. That’s kind of how the blog started. Since we were kids, we’d go shopping and realized, “We love that. We both love that.”

Christa: We’ve always been very good partners when shopping.

Regina: Yeah. We have a lot of the same clothes. We’ve been known to walk out and have the same thing on.

On the Food Culture in Their Cities:

Christa Tubach and Regina Vecchione of Gardenias and Mint on The Dinner Special podcast talking about the food culture in Boston and Hartford.

Regina: Boston, I’ve noticed, is all about the gastro-pub style.

Everyone is very into bar food with a refined edge. So you can always find a really delicious poutine with like cheese curds and duck gravy. And then pair it with a really delicious craft beer.

Christa: Hartford is all about the hidden gem. Like neighborhood area. So, you’ll hear people comparing their restaurants with which neighborhood you’re from. In my neighborhood, in the West End, we have, I think, the best Mexican. But you’ll hear other people say they think theirs is the best. So you’re always finding little places here and there from the neighborhoods.

I think it has a lot to do with the local aspects of it; there’s a lot of things happening. And restaurants really try and make an effort in showing you where the food is coming from.

All these little neighborhood places will have the farm listed, the ingredients listed. And it’s great because, even though Hartford’s a city, the surrounding areas are still pretty rural. So we have a lot of farms. And this urban and city farming is happening too. So Hartford is trying to do that. And I think it’s great.

Regina: Boston is very similar. We tend to branch out a little bit. Just because we’re a city so we can’t always have our own farms. But then the surrounding areas, like Concord Mass, we have a lot of farms over there. So we tend to get the fresh, good stuff.

On Neighborhoods in Their Cities for Tasty Food:

Christa: The South End of Hartford is known for the bakeries and the Italian section. The West End, where Mexican is, that one particular place is fantastic. It’s just kind of the walkable neighborhood area that has some delicious spots. And downtown, there are definitely some pockets which are really great. Because Hartford’s pretty spread out so it’s not really as walkable as Boston. So you’re driving and you’ll find little places here and there.

Regina: I wish there was more Thai food actually. That is something I feel it is a little short of. But there is a Chinatown in Boston. So you can definitely get some good hot pot. I’ve had some really great hot pot or I think some people call it shabu. But I feel like every neighborhood in Boston and the surrounding areas makes a point of having a couple of go-to spots, which is awesome.

We love Delis. I feel like no matter what neighborhood you’re in, you can find good food. I personally live in Brookline which is right outside and kind of near Fenway. And I have a couple go-to spots like this place, Otto Pizza, which originally started in Portland, Maine. And Public House, which again, is all about the gastro food. And they have like, I think, one of the most extensive draft beer lists in New England or something. It’s crazy.

On Local Dishes that Visitors May Not Know About:

Christa Tubach and Regina Vecchione of Gardenias and Mint on The Dinner Special podcast talking about local dishes we have to know about.

Regina: Christa and I, one time, she came to visit and we went to this place called Island Creek Oyster Bar. Which is obviously it serves oysters, hence the name. But we ended up getting the mussels as an appetizer. And we were just completely blown away. We were just looking at each other like, “What is happening in our mouths?”

Christa: And it’s local so it’s another thing that Boston’s by the water. Actually, Hartford right now, our little thing that everyone loves is we have this little doughnut spot called Tastease, that has mini doughnuts. And they’re beautiful. They’re decorated. They’re colorful. They’re absolutely fantastic. And no one knows about them.

It’s just one of those things that you’ll see pictures and then you’ll hear about it. And they sell out by 10:00 in the morning. They have a little sign that says, “Over a million donuts served.” Just a small local business that, when you know about it, people are like, “Oh my god, Tastease! I can’t believe I hadn’t heard about it.”

On Their Blog:

Christa Tubach and Regina Vecchione of Gardenias and Mint on The Dinner Special podcast talking about their blog.

Christa: Well, we’re both creatives. I’m a graphic designer and Regina was a photography major. And so we just found ourselves one day, talking about blogs. We hadn’t discussed it. We were just like, “Wow. I follow a lot of blogs.”

Regina: We were both following a lot of the same ones and constantly texting each other about it.

Christa: When Reg moved, we were both starting out in our careers and trying to figure out what we wanted to do. And those first jobs, they’re fun, they’re interesting but they’re not quite as creative as you want. So it kind of started out with being like, “What else do we want to do?” And we just saw that there are opportunities to collect the information off the Internet that we liked. And then doing DIYs, and cooking food, and doing all these things we like to do anyway.

Reg takes beautiful photographs. We were like, “Why don’t we just start doing that and documenting it?” So we actually just sat down one day and we made it happen.

Regina: It was so funny how quickly it happened. We just sat down. We’re like, “What do we want to call it? Let’s do this test name Gardenias & Mint. We could always change it.” And then we’re like, “Actually, I kind of like it.”

Christa: Then we put some stuff together and then we went out to a really good restaurant, and brought a notebook, and literally were like, “What are some ideas? Let’s do this.” We stuck with it. Which is, you know, the hardest part.

Regina: Christa was really helpful for all this too because she had done an internship for Design Love Fest.

Christa: Blogshop. I don’t know if you know who she is. She’s a major blogger out in California. And I kind of interned for a weekend with her where I gave tips on Photoshop. And so it was all about the blogging world though. Not just how to use Photoshop for yourself. But specifically with blogging. And so I had this inside scoop that I didn’t even realize I had. And so it was fun to share what I learned. And you started picking it up on it really fast.

On How to Decide on What to Make for the Blog:

Christa Tubach and Regina Vecchione of Gardenias and Mint on The Dinner Special podcast talking about how they decide on what to make for their blog.

Regina: We have a very serious sweet tooth, in case you haven’t noticed.

Christa: Pretty much everything is some sort of baked good.

Regina: We just love baking. I find it to be very calming. If I’m like stressed out, I just want to go home and make cookies.

Christa: We always are talking about how we want to do more food and less treats but we just end up making cakes.

Regina: It’s funny because we love savory dishes so much. We’re always just like, “Cheese!”

Christa: I think that what happens is we’ll look at stuff that we like. It has to be something that we want to make. Now as much as blogs are about it being pretty, we want to eat it.

We approach it as what looks good. Is this something I want to make for myself? Make for my roommates? Make for my boyfriend? And then we don’t want to just sit there and copy someone’s recipe straight up most of the times.

So it’s nice to be able to feel comfortable with the ingredients to know that we could change something if we need to. How to make it our own because with there being a million things on the Internet, it’s so easy just to be like, “That looks good. Let’s make it.” Well, it’s ours now. But it’s not.

Regina: It’s so easy to adapt things from other people that we always make sure to give the other blog credit if we happen to find it there.

Christa: Yeah. And so, we want to be able to approach it in a way that we feel comfortable kind of tweaking something.

I wouldn’t know how to look at a recipe and change everything but we want to throw an ingredient here, tweak a little bit of that there. And that usually works best for us.

On a Dish Not Turning Out as Planned:

Christa Tubach and Regina Vecchione of Gardenias and Mint on The Dinner Special podcast talking about a dish not turning out as planned.

Christa: Yeah, it happens. Actually this past Valentine’s Day, we wanted to just make a cute little heart-shaped pizza. And then we decided it was just going to be heart-shaped pepperoni. And so, it was last minute. We’re scrambling. And pizza is not hard to make by any means, but I’m sitting there, cutting out heart-shaped pepperoni with a knife which is not a good idea.

It’s angular and you’re trying to make these cute hearts and it’s not happening. And something happened. Reg is half making it and we realized we don’t have cheese. And we’re just having such a struggle.

Regina: We just did not prepare at all.

Christa: So she decides, “Look let’s just make something else. I’ll freeze the pepperonis. We’ll make the pizza another time.” And then I go home and we’re cutting it close on time because we wanted to post it.

Regina: Because it was Valentine’s Day. So it was just a specific date it had to be up by.

Christa: So I’m like, “You know what? I’m just going to make this at home. Don’t worry about it. I’m going to do it in Hartford. I’ll figure it out.” And I go to the store, I buy some more pepperoni, and then I walk into my kitchen and I’m like, “Why did I not use kitchen scissors?” It was the easiest thing in the entire world. Took me two seconds. I did like 15 pepperonis in under a minute.

Regina: Versus like half an hour of slimy labor with a knife.

Christa: So I was just like, “Wow, that was dumb.”

Regina: And dangerous.

The Pressure Cooker:

Which food shows or cooking shows do you watch?

Regina: I really like the Barefoot Contessa. She is all about home cooked meals that just make you feel good. And they’re rich and wonderful.

Christa: I actually don’t watch any cooking shows. I feel so terrible saying that. I have caught a couple fun ones at the gym.

Regina: It’s so weirdly satisfying to watch cooking shows at the gym. You feel terrible but great all at the same time.

What are some food blogs or food websites we have to know about?

Regina: I’m always on The Kitchn. That’s a good one. I think one of my big inspirations for blogging about food is probably Skinny Taste. She recently came out with one or two cookbooks, I think. But she’s again, back to that comfort food stuff.

It’s always with a low-fat quality. She loves using applesauce to replace things when she’s baking. It’s like comfort food without the guilt.

Christa: And I really love Food52. They post so many beautiful pictures. There’s just something that sparks my interest visually. Which then, when I read about it, makes me hungry.

Who do you follow on Pinterest, Instagram, or Facebook that make you happy?

Christa: This is funny. We worked at a pizza place back in high school. And that’s actually where I met my boyfriend. They post their specials on Facebook and Instagram and I love it. All I want to do is go there. When I see every week what they’re doing. I’m so excited.

Regina: Yeah, you heavily monitor it to see if you can go there that weekend for their specials.

Christa: I’m like, “Oh you’re coming home? These are the specials ahead of time. Are you into it?”

Christa: They’re called Flatbread. But there’s American Flatbread and then Flatbread. They’re two different things.

Regina: It’s like The Flatbread Co.

Christa: Yeah, Flatbread Company.

What is the most unusual or treasured item in your kitchen?

Regina: I feel like I always get called out for my butter dish on the counter. I always have room temperature butter at my house. Which is wonderful and apparently it’s a very European thing. I just grew up with it but I feel like room temperature butter just makes my life complete. Because you can just throw it on anything. It’s already ready to go. And then, especially if you’re baking, you already have the room temp butter. So, you’re good to go.

Christa: Our apartment is really old. We have this really cute nook where there definitely used to be an ironing board. But, no ironing board anymore. And we turned it into a spice rack. Were moving soon and I think I’m going to miss it a lot. I didn’t realize how cute it was until we’re not going to have it anymore.

Name one ingredient you used to dislike but now you love.

Regina: I love tomatoes. I put them in absolutely everything. Tomatoes and onion. I don’t know where I would be without them now. But when I was a kid, I wanted nothing to do with them.

Christa: I’m actually the same way about peppers. I don’t know why kids hate peppers. They’re delicious.

Regina: Vegetables in general. Vegetables make me so happy.

Christa: Like brussels sprouts. Oh my god, brussels sprouts are my favorite.

Regina: I don’t understand the stigma associated with them as a child.

What are a few cookbooks that make your life better?

Regina: A couple of years ago for Christmas, my sister got me this really wonderful book at Anthropology that’s called What Katie Ate. And the photography in it is so stunning. It just has this very dramatic, dark backdrops and pretty high contrast. But they’re just beautiful. And it makes you want to cook really badly.

Some of the food that she does is a little labor extensive but it always looks worth it. And I’m like, “Wow, those potatoes look sensational.”

Christa: My mom, she’s got Cook’s Illustrated my whole life. And just seeing those around, it was always fun to look at the illustrations on the back and just get this real breakdown of food that kind of, is so normal.

There’s something about it that was just so friendly for the everyday person. But actually, I did see a beautiful cookbook the other day called, One Pan, Two Plates. Which is great for a couple, like my boyfriend and myself. Which I definitely want to check out.

What song or album just makes you want to cook?

Regina: For me, especially around the holidays, back to baking, but it’s Ella Fitzgerald. And She and Him. They both just put me in that holiday spirit. I’m like, “I need to make gingerbread now.” And then, my coworker introduced me to the most random collection of songs. It’s just like a Nigerian eclectic band that just makes you want to cook so badly. I highly recommend Nigerian music to put you in the mood to cook.

I don’t know the name. It’s not a band name. It was like a collection of various bands on one album. But I think they all have a similar beat to it. And it’s very like, saucy. And you’re just like, “Yeah, I want to make some enchiladas or something.”

Christa: We actually listen to music a lot in the kitchen. It’s just something that gets us excited. But I love Vampire Weekend. They’re just fun and poppy and gets me going. I know all the words so I’m just in my zone. Which is helpful.

On Keeping Posted with Gardenia’s and Mint:

Christa Tubach and Regina Vecchione of Gardenias and Mint on The Dinner Special podcast talking about how to keep posted on them.

Regina: We are on Instagram.

Christa: Instagram.

Regina: And Facebook daily.

Christa: Yep. And gardeniasandmint.com. So we’re social media people for sure. We try to tweet but we’re not very good at it.

Regina: Bad at tweeting. I don’t know why. Yeah, Instagram though, we’re always on that.

Christa: Yes, and Pinterest, you know, the whole deal.

Regina: Our handle is just Gardenias and Mint. Pretty straightforward.

 

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Filed Under: Podcast Tagged With: Barefoot Contessa, Blogshop, Boston, Christa Tubach, Cook's Illustrated, Design Love Fest, Ella Fitzgerald, Flatbread Company, Food Blog, Food Bloggers, Food52, Gardenias and Mint, Hartford, Island Creek Oyster Bar, One Pan, Otto Pizza, Regina Vecchione, Skinny Taste, Tastease, The Kitchn, Two Plates, Vampire Weekend, What Katie Ate

Hello! I'm Gabriel Soh, home cook, food enthusiast and your host of The Dinner Special podcast.
Everything here on The Dinner Special is an experiment, just like with cooking. Thank you for listening and being part of the adventure.

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