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August 2nd Recipes Start Here
August 2nd Podcast
Link to Buzzsprout Podcast
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Michelin Starred Magic at Home
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We’re stepping behind the scenes of a private Chef’s Table experience with Michelin-starred Chef Trevor Teich of Chicago’s Astor Club and then bringing that same spirit of refinement, creativity, and care into our own kitchens.
You’ll hear from Chef Trevor himself, and we’ll share four of his inspired recipes adapted for home cooks: an elegant Lobster Pot Pie, bright Citrus Marshmallows for elevated s’mores, Brown Butter Financiers and Pistachio Orange Caramels.
These dishes nourish more than the body. They invite us to slow down, savor, and share something truly special.
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Chef Trevor Teich of Chicago’s Astor Club
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Photo Courtesy of Chef Trevor Teich
Chef Trevor Teich, winner of a Michelin star in 2022, brings decades of culinary artistry and innovation. His Chef’s Table menus blend modern techniques with classic influences and seasonal ingredients, ensuring every dinner is unique. This is not just a meal, it’s a journey through the height of culinary artistry, with expertly curated wine pairings and rare spirits to match.
About the Astor Club in Chicago Dining EXPERIENCE: An unparalleled and intimate dining experience awaits. Astor Club, the legendary private members’ club housed in the historic Maxim’s de Paris Chicago Gold Coast space, is unveiling its most exclusive culinary offering yet, The Chef’s Table hosted by Michelin-starred Chef Trevor Teich. This exclusive experience celebrates the culinary arts in an unforgettable setting. For the first time ever, you can access this experience through our new Chef’s Table Membership.
https://astorclub.com/chefstable.php
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Elegant Lobster Pot Pie
Chef Trevor Teich’s signature dish Lobster Bisque-Style.
Chef Trevor Teich’s Lobster Pot Pie is known as the Chef’s Table Pot Pie. This dish is part of an exclusive culinary experience at the Astor Club in Chicago, where it is celebrated for its luxurious ingredients and presentation. It showcases the chef’s style and the restaurant’s culinary philosophy.
Our Home Cook Adaptation of Elegant Lobster Pot Pie
About the Recipe: Tender chunks of lobster amid cooked vegetables immerses in a deeply flavored cream sauce, all crowned with a golden, flaky puff-pastry lid. Elegant yet comforting, this dish brings a true touch of Michelin-starred magic to a special dinner at home.
pdf for a Copy – Our Home Cook Adaptation of Elegant Lobster Pot Pie
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Sweet Citrus S’mores
Inspired by Trevor Teich’s Yuzu Marshmallow.
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About the Recipe: These light, fluffy marshmallows burst with fresh citrus flavor from orange and lemons. It is a bright, homemade take on Chef Trevor Teich’s elegant Yuzu Marshmallow. Soft, pillowy, and far superior to store-bought versions, they elevate everything from hot chocolate to s’mores with a touch of Michelin-starred whimsy.
pdf for Recipe – Sweet Citrus S’mores
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Brown Butter Financiers
Cross between a cookie and a cake.
Recipe inspired by recipe Olive Oil Financier – Chef Trevor Teich.
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About the Recipe: Financiers are classic French almond cakes known for their moist, tender crumb and irresistible nutty flavor from browned butter. Originally called visitandines, these small rectangular (or oval) treats are made primarily with almond flour, egg whites, powdered sugar, and brown butter. They feature crisp golden edges and a soft center, making them perfect for tea, dessert, or an elegant bite with coffee.
Bake: Pipe into small silicone molds or a mini muffin tin but add greasing/flouring for non-silicone. Bake at 320°F convection (or 325–330°F conventional) for 10–18 minutes (start checking early as smaller portions bake faster). They should be golden on the edges and set.
Makes ~10–14 small cakes
pdf for Copy of Recipe – Brown Butter Financiers
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Pistachio Orange Caramels
One of Chef Trevor’s favorite treats served to his mother Claudia.
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About the Recipe A touch of bright orange zest combines beautifully with crunchy toasted pistachios in these soft, chewy caramel candies. Buttery, nutty, and elegantly flavored with vanilla and sea salt, they strike the perfect balance between sophisticated and comforting. These make a wonderful homemade gift, party treat, or special addition to a dessert board, bringing a little Michelin-starred magic and family warmth straight to your table.
Recipe from Wild Meadow Farm; friend of Chef Trevor Teich, 3/14/2019, Collected Recipe cookbook. Trevor said “We use grams in the restaurant and at home to make sure it comes out perfect every time. All you need is a scale. At Claudia, this caramel is one of my mom’s (Claudia’s) favorites…”
pdf for Copy of Recipe – Pistachio Orange Caramels
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Charlie Trotter’s James Beard Honorary Dinner
on June 13th
with Michelin Starred Chef Trevor Teich’s Presentations.
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Amuse of Watermelon – Tuna Tartar
‘ Presented by Chef Trevor Teich
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About the Recipe: A tasting plate sized appetizer served in a taco like seaweed wrap containing watermelon and tuna cubes with a very light sauce.
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Lobster Chawamushi with French Butter and Buckwheat Focaccia -Yuzu-Togarashi Brioche
Presented by Chef Trevor Teich and Chef Alen Ramos
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About the Recipe: A tasting size portion of his signature lobster dish with a Japanese inspiration for this James Beard Honorary dinner. Lobster Chawanmushi is a silken savory custard set on a delicate lobster-dashi broth seasoned with shiro dashi, yuzu, and kaffir lime, then crowned with smoked trout roe, Japanese uni, kinome, and citrus blossoms – a study in restraint and the sea. Accompanied by a French butter spiral shaped daub and paired with buckwheat focaccia and Japanese inspired Yuzu brioche made by Chef Alen Ramos.
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Pan Roasted Squab with Ratatouille, Basil Courgetti Puree, Red Pepper Cream & Eggplant Caviar
Presented by Chef Trevor Teich
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About the Recipe: A summer plate of squab two ways, a pan roasted breast and a honey-glazed, rice-puff crusted leg over a bright courgetti and basil purée, with a miniaturized ratatouille and squash blossom stuffed with aubergine caviar, pickled tomatoes, and dots of red pepper cream.
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July 16th Recipes Start Here
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July 16th Recipes Start Here
July 16th 2nd Podcast
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A Basket of Summer Flavors
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There’s nothing quite like the joy of filling a basket with summer’s vibrant bounty, whether it is juicy watermelon, ripe tomatoes, sweet corn, fresh berries, or colorful garden vegetables. In this episode of Food for Body, Mind and Spirit, we celebrate this season’s abundance with light, refreshing, and flavor-packed recipes that nourish the body while delighting the senses. From a beautiful Sweet Watermelon and Tomato Summer Salad to a savory Gazpacho Chicken to smoky Corn Husk Grilled Cream Cheese Relish with Smoky Bagels, these dishes capture the essence of summer eating. We’ve also included crowd-pleasing Grilled Carrots, prize winning Crab Chip Dippers, a chilled Blueberry Soup, and a decadent Hazelnut Chocolate Ice Cream Cake to round out your seasonal table. Whether you’re hosting a backyard gathering or simply enjoying a quiet lunch on the patio, these recipes invite you to savor every sunny bite.
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Sweet Watermelon & Tomato Summer Salad
With a touch of sweet champagne glaze elegance.
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About the Recipe: This salad features one of the most popular trending combinations currently featured on restaurant menus. This home version is light and fresh tasting, with juicy watermelon chunks and colorful mini tomatoes on a bed of arugula greens, lightly coated with a bright lime dressing. Drizzles of sweet champagne glaze add a touch of tantalizing elegance to the watermelon, while tiny crumbles of soft goat cheese deliver that wonderful farm-fresh taste. Add some smoked almonds for a hint of grilled summer flavor if you’d like.
Cook’s Note: If your glaze becomes too thick, place in microwave safe bowl, cook for several seconds until melted.
Prepare 2 Lunch Salads: Place cut tomatoes and watermelon in bowl; toss to coat with 1 Tablespoon lime dressing. In a medium sized bowl, toss arugula lightly with remaining lime dressing. Divide the arugula greens into two lunch plates, arrange tomatoes and watermelon pieces over the greens. Add smoked almonds; sprinkle salads with goat cheese. Drizzle watermelon pieces with remaining warm champagne glaze.
Yield: 2 lunch salads
pdf for Copy of Recipe – Sweet Watermelon & Tomato Summer Salad
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Fresh Gazpacho Chicken
Prize-winning recipe in the Delmarva Chicken Cooking Contest.
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About the Recipe: This prize-winning Delmarva chicken dish brings together tender, savory chicken and the bright garden flavors of gazpacho. A warm tomato-vegetable sauce keeps the chicken moist and flavorful, while the chilled reserved mixture adds a fresh finish at serving time. Served with warm rice and a colorful garnish of chopped vegetables, it makes a vibrant, satisfying dish for summer meals or casual dinner parties.
Recipe Source: Chicken Cookery – Delmarva Chicken Cooking Contest and Award-Winning Chicken Recipes, “Favorite Recipes” magazine, 1990.
Cook’s Note: For a quicker version, use boneless, skinless chicken breasts and reduce the covered cooking time accordingly.
Serves: 4
pdf for Copy of Recipe -Fresh Gazpacho Chicken
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Corn Husk Grilled Cream Cheese Relish with Smoky Bagel Chips
The corn husk imparts grilled flavor to the dish.
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About the Recipe: Enjoy grilled warm cream cheese over bagel halves topped with fresh peppered corn relish. The corn husk makes an attractive grilled presentation and imparts a smoky flavor to the dish. The bagels are perfect partners for the grilled vegetable cream cheese. The fresh corn relish gives the dish a “straight from the farm flavor.”
Recipe Idea Inspired by: Food & Wine, August 2019.
Cook’s Note: For a quicker preparation, prepare corn husks and relish ahead of time.
pdf for Copy of Recipe – Corn Husk Grilled Cream Cheese Relish with Smoky Bagel Chips
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Grilled Carrots with Yogurt Honey and Tahini Dressing
Dress it up with multi-colored carrots and fresh sprouts.
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About the Recipe: Fresh multi-colored carrots add a rainbow of colors to this beautiful side dish. They provide unique flavors and textures when combined with fresh green sprouts and deliver impressive nutritional benefits that elevate this recipe into something very special. Add a drizzle of the creamy honey tahini dressing for a sweet touch that creates that “I love it!” buzz about your delicious grilled carrots.
Recipe Inspired by: Chef Jamie Simpson from The Chef’s Garden.
Cook’s Note: We found that slicing the carrots lengthwise after roasting them was easier to do.
pdf for Copy of Recipe – Grilled Carrots with Yogurt Honey and Tahini Dressing
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Crab Bagel Chip Dippers
An appetizer with crab melt flavor and crisp chips.
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About the Recipe: Crisp bagel chips are topped with spoonfuls of cream cheese with crab sauce, sprinkled with light meltaway peppered shredded cheese, and topped with minced green onions and roasted red peppers. It’s perfect to serve as an informal snack or party appetizer.
Cook’s Note: For a larger party, double the recipe.
*You can use the crabmeat from a 6 oz. or 7 oz. can, well drained, patted dry.
Serves: 4 to 6
pdf for Recipe – Crab Bagel Chip Dippers
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Wild Blueberry Soup with Lime Crème Fraiche
Put your antioxidants in a cocktail glass.
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About the Recipe: Soup for dessert? This recipe brings a refreshing and sophisticated turn to dessert anytime. Made with fresh wild blueberries, bright citrus flavors, and a touch of warm pumpkin pie spice, it’s a delightful, chilled soup that’s both light and luxurious. The creamy finish and beautiful crème fraiche design make it as gorgeous as it tastes, great for a special lunch, brunch, or dinner. Simple to prepare yet impressive to serve, this dish captures the essence of summer berries in every spoonful.
pdf for Copy of Recipe – Wild Blueberry Soup with Lime Crème Fraiche
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Hazelnut Chocolate Ice Cream Cake
It’s a summertime favorite cake dessert and easy to make.
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About this recipe: Nothing is better when it is hot than cool vanilla ice cream laced with bits of hazelnut cocoa spread. Adding crunchy graham crackers and crushed toffee bar bits adds a touch of almonds and milk chocolate to create a flavor montage. If there is one recipe you want to make, this is it. So delicious!
For serving: Remove from freezer and with an electric knife or very sharp knife, slice into serving slices. Serve with extra sauce as desired. Freeze any leftovers.
Yield: serves about 6 to 8
pdf for Copy of Recipe – Hazelnut Chocolate Ice Cream 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 21th 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 4th 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 – Madagascar, Emmanuel Laroche Author, A Taste of Madagascar, GG Inspired Recipes
Mar 1st 2026 – Filipino Food, Kasama Michelin Starred Restaurant, Cebu Filipino Food
Mar 15th 2026 – Nashville Chefs Come North, Trevor Moran Locust, Interesting Recipes
April 5th 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
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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 – June 7th“On Demand” at your convenience.
Log into our July 19th 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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