In this week’s episode, Bre attempts to be more useful and writes the blog. Here’s for hoping this all makes sense!
We are joined by Chef Adalberto Diaz of Fillings and Emulsions after years of trying to get him on the show and Chris opens the show stating that he wants snow. Honestly, I think we all miss snow and I’m mad that I’ve been working from home for almost a year now and still haven’t been able to be grateful that I don’t have to drive in it! In related news, Texas is getting snow, the power is out, they can’t drive in it and everyone is losing their minds.
Jeremy reports that his wiener dog, Ebo has killed a rat. He may be old but he’s still proving his usefulness. The rat was not Chungus; however, so we’ll continue to hear updates as this episodic adventure unfolds.
We talked about the protest gone wrong (or right in some folks eyes) in Washington DC on January 6th. With Trump and his family, cabinet members and other high profile supporters stoking the fires, what will come of it? States are being warned that more protests of Trump’s loss are being planned for each state’s capitol on January 19th. I’m all for protesting, but storming the ramparts seems a bit over the top. Let’s stay calm folks. If you lived through eight years of Obama, you can live through Unca Joe!!!
Jessica reported that RHOSLC went to a lot of local places in the last episode, including Top Golf and Loveland Aquarium. They scheduled a private penguin encounter and so can you! For $250 you and nine of your closest friends can hang out with penguins for 50 minutes and they will even let you feed them. I feel like this is my next adventure!
As we prepare to discuss an awesome bakery, we go to FemaleFoodie.com and go over a couple of lists that include the best desserts and bakeries in Utah. Almost all our favorites are listed:
BEST DESSERTS IN SALT LAKE CITY: 10 LOCAL FAVORITES
10 BEST BAKERIES IN SALT LAKE CITY
Chef Diaz has to be one of the most pleasant people to talk to. He motivates you to be a better person and it was so great to hear his story. One of the first things we learn about Chef is that he was up at two o’clock the morning of our interview and was still enthusiastic and inspiring at 6:30 at night! As you may know from previous episodes, Fillings and Emulsions is one of Jessica’s favorite places to eat and to enjoy with friends and family.
Photo: Chef Diaz
Chef says he likes his food to taste good and to look good because, “When you eat it, it makes you feel good and when you give it away it makes you feel good.” Chef’s story starts in Cuba where he learned to cook from his grandmas because everything in Cuba is from scratch, so the kitchen was going 24/7. You can read chef’s history but I’ll highlight some things here. He first fled Cuba to Mexico by obtaining an illegal passport. He got to the American border via a coyote, seeking asylum from prosecution for helping the LGBTQ community in Cuba. He was promptly jailed for 21 days upon his arrival in the United States.
Chef knows firsthand what the children at the border and their parents are going through. He and some other local businesses have held a charity event for the last three years to raise money for those being held at the border. His hope is that the new administration will bring an end to the atrocity and they won’t need to raise money again this year. Chef visited Cuba again a few years ago and said that time stands still there. Nothing really changes and he was thrilled to finally visit his home.
Photo: voices-of-utah.com
Chef loves to gather knowledge and to share that knowledge. He says that competition makes him stronger and helps him create new and better ideas. Chef’s Interesting/Unique thing about Utah might be the best one we’ve had yet; “Bless Your Heart doesn’t mean that,” and calling something interesting doesn’t mean that it actually is. Chef has had to learn about sarcasm firsthand in Utah.
You can follow Fillings and Emulsions on Instagram, Facebook, Twitter, and go order some delicious treats on their website.
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