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March 15th Recipes Start Here

Mar 15th Podcast

Link to Buzzsprout Podcast

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Nashville a Culinary Hotspot

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An engaging blend of tradition and innovation is bursting out in Nashville, Tennessee. Most of us know of its hot chicken, barbecue and Southern comfort dishes. However, at Charlie Trotter’s recent “Nashville in the North” dinner, we experienced the city’s offerings of impressive upscale dining paired with creative twists on classic recipes served to us in the Windy City.  Celebrity Nashville chefs including Chef Trevor Moran, Chef Sam Jett, Chef Josh Habiger, and Chef Erik Anderson; demonstrated why food enthusiasts are flocking to Nashville to savor fresh regional ingredients, elevated with flair and paired with its lively music culture.

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Nashville Celebrity Chefs

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Chef Sam Jett of Audrey Restaurant
Terrine of Potatoes, Cabbage & Rodrick’s Truffle

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Chef Josh Habiger of Bastion Restaurant
Bear Creed Beef Scallop with Bergamot & Brown Butter

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Chef Erik Anderson – Michelin Starred Chef
Roasted Duck Magret with Orange Confiture & Fennel

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Chef Trevor Moran – Locust Restaurant Nashville

At the dinner, we spotted award-winning Chef Trevor Moran—an iconic Irish chef known for his time at The Catbird Seat and now at his Michelin-starred Locust in Nashville. He prepared dishes that appeared surprisingly simple… but oh, they were anything but!

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Tuna Sandwich
As prepared by Trevor Moran at Charlie Trotter’s Dinner Series.

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About the Recipe: First, his appetizer: the “Tuna Sandwich” but not the one you expect! It has beautifully stacked layers: delicate flatbread, fresh tuna, crisp avocado, bright tomato, and herbs. Every bite felt like a playful, elevated hug from the sea. Chef Moran has that magical way of taking something familiar and turning it into something amazingly inventive. That sandwich looked deceptively simple; but packed with so much flavor. Genius!

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Tea Ice
Trevor Moran’s Version of an Exotic Snow Cone.

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About the Recipe: Then the dessert that made us say “Wow!”: his towering “Tea Ice”—a 12-inch-high shaved ice creation, filled with silky custard and layered with more surprising flavors than you can imagine (lavender tonka syrup, apricot, orange with delicate tea notes). Each spoonful brought a brand-new taste experience! Light, refreshing, and utterly unforgettable. I’m still thinking about that one—pure mind-and-spirit magic in a bowl! He prepared dishes which appeared surprisingly simple, like this towering dessert: a 12-inch-high kakigōri-style of shaved ice filled with custard and layered with more flavors than you can imagine. Each spoonful brought a new taste experience!  And guess what, we ate the whole thing!

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Make at Home Trevor Moran Recipe

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Honey Ice Cream with Strawberries

About the Recipe:  Let’s talk about one of Chef Moran’s favorite-style recipes you can make at home: “Honey Ice Cream with Strawberries”. Creamy custard vanilla ice cream sweetened with pure honey—the flavor is amazing, and the honey adds a silky-smooth texture that melts on your tongue. It’s the perfect complement to basil-blushed, juicy fresh strawberries cascading around the frosty treat. Nothing better than fresh vanilla ice cream from your own kitchen—body happy, mind calm, spirit lifted!

pdf for Copy of Recipe – Honey Ice Cream with Strawberry

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St Patrick’s Celebrations Chicago Style

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And now, we are ready for the St. Patrick’s Day Parade. The dyed color will remain for almost a full week before it fully disperses.

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Gloria Goodtaste Inspired Recipes

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Mini Irish Soda Bread

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About the Recipe: A clipping of this recipe tagged it as a “winner.” The bread is sweet and moist with a background flavor of caraway butter. It is excellent to serve with salads or for a brunch.

To Serve:  Brush baked bread with butter. Let breads cool 10 minutes. Remove from pans to cooling rack. Let bread cool before slicing.

Yield 2 mini loaves

pdf for Copy of Recipe – Mini Irish Soda Bread

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Corned Beef Spiced Salmon with Cabbage and Romanesco Rice

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About the Recipes: We also have a recipe with the salmon I really love in an Irish style.: “Corned Beef Spiced Salmon with Cabbage and Romanesco Rice”. Just right for an updated celebration of Irish green month: pickling spice on salmon for a corned-beef-like crust, lightly pan-fried, served with bright lime-green Romanesco “rice” mixed with buttery soft cabbage. Lighter, beautiful, and nourishing!

pdf for Copy of Recipe – Corned Beef Spiced Salmon with Cabbage and Romanesco Rice

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Irish Colcannon Corned Beef Pizza

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About the Recipe: Don’t forget the pizza! We have “Irish Colcannon Corned Beef Pizza”—creamy mashed potatoes with cabbage, corned beef bits, and mustard on a pre-baked caraway crust, topped with melty cheeses, red onions, corned-beef rounds, bright greens (dill, parsley, onions), capers, and ranch drizzle. March magic on a plate!

Cook’s Note: To make this recipe easier, buy already prepared mashed potatoes that just need to be rewarmed.  Our recipes used all the loaded add-ins.  Add your favorite add-ins.  The apple-mustard glaze is easy to make and adds a wonderful flavor to the corned beef.

pdf for Copy of Recipe – Irish Colcannon Corned Beef Pizza

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Irish Peppermint Coconut Cupcakes
Brighten your day with fudge frosting and a green coconut accent.

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About the Recipe: Dark chocolate cupcakes get a hint of coffee and vanilla for depth. They’re filled with a smooth emerald-green peppermint coconut cream cheese layer and crowned with fudge frosting plus a delightful bright green coconut dollop; sweet festive joy for body, mind, and spirit!

Cook’s Note: Use gel or natural green coloring for vivid emerald hue without thinning batter/filling. If you use Pandan paste it adds a subtle tropical note.

pdf for Copy of Recipe – Irish Peppermint Coconut Cupcakes

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March 1st Recipes Start Here

Mar 1^st Podcast

Link to Buzzsprout Podcast

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It’s Tasty Try-It Time!

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Enjoy savory to sweet aromatic adventures with us as we open the door to a Filipino sea-to-sweet fusion of recipes. We want to encourage our followers to experiment with exciting Filipino ingredients such as sea grapes, pandan leaves, and sweet sausages. Then gather up some inspiring ideas from Genie Kwon and Tim Flores that are used at their Two-Michelin-starred Kasama restaurant in Chicago. They are the first Filipino restaurant  to earn a Michelin star worldwide. Genie Kwon and Tim Flores elevate traditional Filipino flavors using classic recipes and refined/modern techniques, blending heritage/traditional with creativity in savory and sweet dishes. It’s time to think about discovery, sensory joy, and wellness for body, mind, and spirit.

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Sea Grape Salad with Sesame Dressing
Fresh and flavorful Philippine-inspired salad.

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About the Recipe: This vibrant salad features a unique combination of sea grapes, a type of seaweed with a fresh, briny flavor, and a colorful assortment of vegetables like lettuce, cherry tomatoes, onions, and cucumbers. The sea grapes are carefully rehydrated and rinsed to reduce saltiness, then arranged on top of the salad and garnished with edible flowers for an elegant touch. A rich sesame dressing made from sesame oil, soy sauce, rice vinegar, honey, tahini, ginger, and garlic, finished with toasted sesame seeds, is served chilled alongside the salad. This dish serves four and offers a refreshing blend of textures and flavors, perfect for a light meal or special occasion.

Yield: serves 4

pdf for Copy of Recipe – Sea Grape Salad with Sesame Dressing

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Kasama Filipino Restaurant Chicago

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Kasama earned its first Michelin star in 2022 (the first Filipino restaurant worldwide to do so) and was elevated to two Michelin stars in the 2025 Guide (announced in November 2025); a remarkable achievement. Unbelievable, but the star of the show is the nighttime tasting menu that we did not have the opportunity to enjoy during this visit.

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To show the popularity of the restaurant, this is the Augusta Blvd. entrance to Kasama Restaurant at Noon on Saturday Feb 28th showing a line of people waiting to gain entrance to the brunch/sandwich and pastry portion of their business.

It was relatively chilly overcast day in mid-30s with a slight wind and little sunshine, but people endured and it took roughly 45 minutes to negotiate the line to get to the entrance. 

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Once inside, you were presented with an ordering station where you could order food for takeout, pastries, or hot Filipino influenced food that would be delivered to your table. 2 people would be seated almost immediately but 4 or more would take a while to get to the right table setup as the restaurant has only 30 seating stations. There was plenty of eager, smiling and friendly staff to deliver food and drinks to your correctly numbered table. This took about 5 to 8 minutes, and everything was served to us was correctly and boxed our pastry portions to take home. It was unbelievably efficient and we were impressed with how smoothly the whole process worked and the genuine congeniality/friendliness of the people waiting in line.  You could order online takeout orders that allowed you to bypass the line and enter the restaurant at a special takeout station where you could pick up your order and exit immediately.

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Here is the breakfast sandwich station where the Filipino influenced longganisa (breakfast sandwiches) were being prepared in a high production fashion. They were really tasty and we enjoyed them. And a card was passed out to the last people in line who could enjoy the breakfast sandwiches before they quit making them for the day.

Baker and co-owner Genie Kwon is in charge of the pastries, and her husband, Tim Flores, handles the savory side, serving up a daytime menu that draws from his Filipino heritage. And the evening brings an upscale menu to the forefront of this restaurant that draws rave reviews, fully booked reservations, and I am sure brought the Michelin Stars to this restaurant along with their high style dining presentation.

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Ube Basque Cakes

About the Recipe:  These tender and flaky mini cakes highlight the phenomenon of ube, a purple tuber native to the Philippines. The buttery cakes are filled with a creamy and mildly sweet ube pastry cream and tart huckleberries or blueberries. Jam could be used as a substitute. These cakes are then finished with a sprinkling of powdered sugar. At Kasama restaurant and bakery, they create a powdered sugar shape of the sun design from the flag of the Philippines over the top of each cake.

Link to Food & Wine Copy of Original Recipe 

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Kasama’s Mushroom Adobo

About the Recipe: Would you like a meat-free version of Adobo? This recipe is a creative take on the classic Filipino adobo and uses hearty mushrooms in place of the traditional meat. The mushrooms are simmered in a savory sauce, creating a dish that is rich, umami-packed, and deeply flavorful. This satisfying entrée highlights the essence of Filipino home cooking.

Link to Eater.com for Kasama’s Mushroom Adobo

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GG Inspired Filipino Food Cebu Style

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Skinless Sweet Flavored Filipino Sausages
Enjoy these Skinless Chorizo de Cebu sausages for breakfast with fried rice and eggs.

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About the Recipe: Embark on a flavorful journey with Hamonado-style longganisa, a beloved Filipino breakfast sausage that captivates the senses with its delicate sweetness and irresistible aroma. This recipe for skinless, sweet flavored Filipino sausages starts by blending ground pork with a medley of ingredients and encloses them in plastic wrap to form traditional breakfast entree. Serve your homemade sweet sausages alongside steaming rice and eggs, and savor the harmonious blend of sweet, savory, and garlicky flavors. Each bite recalls the comforting mornings of Filipino kitchens, where tradition and creativity shine on the plate.

Recipe Inspired by:
www.yummv.ph/recipe/homemade-skinless-chorizo-de-cebu-recipe-20231009

Note:  Hamonado-style longganisa is a type of Filipino sausage known for its sweet flavor profile. It is typically made from ground pork mixed with sugar, garlic, salt, and sometimes pineapple juice or other sweeteners, resulting in a tender and slightly caramelized taste when cooked. This style of longganisa is popular for breakfast and is often enjoyed with garlic fried rice and fried eggs.

Yield:  5 sausage links

pdf for Copy of Recipe – Skinless Sweet Flavored Filipino Sausages

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Pandan Lime Buko Party Dessert
Inspired Philippine sweet coconut tapioca cream.

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About the Recipe: Enjoy a tropical adventure with this luscious, creamy whipped dessert with chewy tapioca pearls and tender coconut chips that are swirled with pandan flavored lime gelatin. Each spoonful is a dance of textures and flavors , creamy, bouncy, and aromatic, with a tropical flair that’s sure to surprise and delight guests at your next big party.

Note:  In Filipino/Tagalog, “Buko” refers to young coconut. It is commonly used in various desserts and drinks, prized for its tender fresh and refreshing juice.

Inspired by traditional desserts served at celebrations in Cebu.

pdf for Copy of Recipe – Pandan Lime Buko Party Dessert

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Cebu Torta Mamon Cake
Traditional muffin-like cake popular in Cebu province.

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About the Recipe:  Cebu Torta Mamon Cake is a beloved traditional muffin-like pastry originating from the Cebu province in the Philippines. It has a soft, fluffy texture with a light sweetness. This cake is often enjoyed as a special treat during celebrations or as an everyday snack. The unique flavor comes from the use of coconut juice and just a hint of star anise, which infuses the syrup with a delicate aroma. Brush the baked cake with melted butter and add a sprinkling of sparkling sugar. Each little cake offers a delightful balance of richness and lightness, making it a favorite among locals and visitors alike.

Recipe Inspired by:  https://www.pinoyrecipe.net/cebu-torta-cake-recipe/

Cook’s Note: We made 6 small cakes; if you want more cakes, double this recipe. This recipe is a home-adapted version of the classic Cebu cake that uses 10 egg yolks.

pdf for Copy of Recipe – Cebu Torta Mamon 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 15th 2026 – Podcast – 

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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 – Feb 1^st“On Demand” at your convenience.

Log into our Feb 1st 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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