Podcast Summary: Tosh Show Episode - "My Food Reviewer - Stephanie Garofano"

Release Date: July 22, 2025
Host: Daniel Tosh (iHeartPodcasts)

Overview

In this engaging episode of the Tosh Show, host Daniel Tosh delves into the vibrant world of food reviewing with special guest Stephanie Garofano, a renowned food blogger and the mastermind behind Dining Dolls. The conversation explores Stephanie's journey in the culinary scene, her experiences with diverse cuisines, favorite dining spots in Los Angeles, and her latest entrepreneurial venture into meringue making. Throughout the episode, listeners gain valuable insights into the intricacies of food critique, the challenges of maintaining a food blog, and the passion that drives Stephanie in her gastronomic pursuits.

1. Settling the Great Food Debate

Timestamp: [03:26]

The episode kicks off with a light-hearted debate about which country boasts the best food. Daniel Tosh asserts confidently:

"Oh my gosh. I'm going to settle this debate right now. America."
[03:32 Daniel Tosh]

This bold statement sets the tone for the episode, leading to playful banter and reactions from co-host Eddie.

2. Family, Hiring, and Relationships

Timestamp: [04:01] - [12:27]

Before introducing Stephanie, Daniel and Eddie engage in a humorous discussion about the complexities of hiring the right employees and selecting suitable partners. Eddie shares his philosophy on relationships, emphasizing the challenges and humorous aspects of matchmaking within his family.

Key Quote:

"Much like hiring people is difficult. Also, picking a partner is difficult for some people."
[05:04 Daniel Tosh]

The conversation highlights Eddie's desire to take control of his wife's dating life, leading to a mock reality show pitch that adds levity to the discussion.

3. Introducing Stephanie Garofano

Timestamp: [17:58]

The spotlight shifts to introduce Stephanie Garofano, the episode's guest, hailed as a food blogger, meringue maker, and Dining Dolls founder. Stephanie brings a wealth of experience, having reviewed every Michelin-starred restaurant in Los Angeles alongside hidden gems in sketchy shopping plazas.

Key Introduction:

"My guest today has reviewed every Michelin starred restaurant in Los Angeles along with every hole in the wall in a sketchy looking shopping plaza in K Town. Please welcome food blogger, meringue maker and doll number one of the Dining Dolls, Stephanie."
[17:58 Eddie]

4. Stephanie’s Culinary Journey

Timestamp: [18:20] - [26:18]

Stephanie shares her personal journey into the food industry, rooted in her early experiences with Ukrainian cuisine. She recounts her passion for fresh food, leading her to start cooking at a young age and eventually launching a food review blog.

Notable Quotes:

"I started cooking at a young age. Started watching Food Network instead of cartoons."
[21:27 Daniel Tosh]

"I ended up traveling and exploring different things all over the world. That's when I really learned through travel. And when I came back, I said, okay, I know I have to be in food one way or another."
[26:18 Daniel Tosh]

Stephanie also discusses her collaboration with her sister in creating Dining Dolls, despite challenges balancing work and family life.

5. Favorite Restaurants and Dining Experiences in Los Angeles

Timestamp: [28:35] - [35:00]

The conversation delves into Stephanie's favorite dining spots in Los Angeles, highlighting a mix of high-end Michelin-starred restaurants and beloved local eateries. She mentions specific favorites like Orson Winston and Shibuya in Calabasas, praising their unique offerings.

Key Recommendations:

"My favorite for a while was Orson Winston, which is a Japanese Italian mix concept. They have a Michelin star. Absolutely incredible."
[28:58 Daniel Tosh]

"I actually do have a favorite somewhere that I could go eat every single day, and that is sushi and specifically Shibuya in Calabasas."
[29:24 Daniel Tosh]

Stephanie also shares insights into lesser-known spots like Lorenzo's for sandwiches and All Time in Los Feliz for breakfast, emphasizing the diverse culinary landscape of Los Angeles.

6. Picky Eaters and the Supertaster Gene

Timestamp: [39:33] - [42:09]

Stephanie discusses her personal experience with being a supertaster, a heightened sensitivity to flavors, which influences her food preferences and picky eating habits. She relates this to her children's adventurous palates, comparing their tastes to her own during childhood.

Notable Quotes:

"I'm obsessed with the flavor of it. And sometimes something that's too much it, I don't like it."
[21:15 Daniel Tosh]

"Observe, all of you supertasters. You have to be like to like, you know."
[41:15 Eddie] (Paraphrased for context)

7. Launching Malibu Meringue

Timestamp: [42:33] - [47:37]

Stephanie unveils her latest venture, Malibu Meringue, a concept dedicated to crafting artisanal meringues. She explains the simplicity and purity of her recipes, using only natural ingredients like egg whites, sugar, and cream of tartar, without artificial flavors or dyes.

Key Highlights:

"It's just egg white, sugar and... well, yeah, cream of tartar or whatever, that's it."
[43:06 Daniel Tosh]

"They're gluten free, 100% gluten free, fat free, high in protein."
[44:49 Daniel Tosh]

Stephanie showcases her meringues, describing them as perfect bites of sweetness and lightness, appealing to both traditional and health-conscious consumers.

8. Live Meringue Tasting Session

Timestamp: [45:00] - [50:17]

A dynamic segment unfolds as Stephanie offers Daniel and Eddie meringues to taste live on the show. The trio engages in a playful tasting session, evaluating different flavors like raspberry, marshmallow, and coffee. The interaction provides listeners with a first-hand experience of Stephanie's product quality and the unique textures of her meringues.

Interactive Moments:

Eddie: "So chewy."
[45:35 Eddie]

Daniel Tosh: "It's like chewing on rubber. Like, it's not even flavored."
[51:18 Daniel Tosh]

Stephanie: "They're like little kisses."
[43:21 Daniel Tosh]

The tasting concludes with mixed reactions, highlighting the subjective nature of taste and Stephanie's commitment to quality.

9. Final Thoughts on America's Culinary Diversity

Timestamp: [36:43] - [37:39]

Revisiting the initial debate, Daniel Tosh elaborates on why he believes America holds the title for the best food. He cites the country's diverse culinary influences, the presence of world-class chefs, and the fusion of various international cuisines as key factors contributing to its rich food landscape.

Key Insights:

"In America, you definitely can go to some of the best restaurants. I mean, chefs from all over the world open restaurants here."
[37:06 Daniel Tosh]

"Food for a while was... that's where El Bulli came from. That's where molecular gastronomy was coming from. That's where real innovative things were coming from."
[37:11 Daniel Tosh]

Daniel contrasts American cuisine with foundational European styles, emphasizing America's ability to incorporate and innovate upon diverse culinary traditions.

Conclusion

This episode of the Tosh Show offers a flavorful exploration into the life and passions of Stephanie Garofano, shedding light on the dedication required to excel in the competitive world of food blogging and the joy of discovering exquisite culinary delights. From her humble beginnings with traditional Ukrainian dishes to her ambitious Malibu Meringue project, Stephanie's journey is a testament to her unwavering love for food. Daniel Tosh and Eddie provide a humorous and insightful backdrop, making this episode a must-listen for food enthusiasts and aspiring culinary entrepreneurs alike.

Notable Quotes with Timestamps

• Daniel Tosh at [03:26]:
  "Oh my gosh. I'm going to settle this debate right now. America."

• Daniel Tosh at [05:04]:
  "Much like hiring people is difficult. Also, picking a partner is difficult for some people."

• Stephanie Garofano at [21:27]:
  "I started cooking at a young age. Started watching Food Network instead of cartoons."

• Daniel Tosh at [28:58]:
  "My favorite for a while was Orson Winston, which is a Japanese Italian mix concept. They have a Michelin star. Absolutely incredible."

• Daniel Tosh at [21:15]:
  "I'm obsessed with the flavor of it. And sometimes something that's too much it, I don't like it."

• Daniel Tosh at [43:06]:
  "It's just egg white, sugar and... well, yeah, cream of tartar or whatever, that's it."

• Stephanie Garofano at [44:49]:
  "They're gluten free, 100% gluten free, fat free, high in protein."

• Daniel Tosh at [36:43]:
  "In America, you definitely can go to some of the best restaurants. I mean, chefs from all over the world open restaurants here."

This comprehensive summary encapsulates the essence of the episode, highlighting the engaging discussions and valuable insights shared by Daniel Tosh and Stephanie Garofano. Whether you're a dedicated foodie or simply curious about the intricacies of food blogging, this episode offers a delightful blend of humor, knowledge, and passion.