Welcome to 2025, Restaurant Dropouts

Introducing Flashback Friday, details on how this works, and all that's to come

HAPPY NEW YEAR!

I hope everyone had a fabulous holiday season, but even more so, I hope everyone is excited for all that’s to come in 2025.

As I mentioned last week, the first week of each month—like this week—will be Flashback Friday, where we revisit menus from previous weeks. They might be my favorite weeks, your favorite weeks, or a fun compilation of dishes from various weeks.

The idea is that Flashback Friday will provide ample time to diligently test recipes, to ensure Restaurant Dropout remains consistent and of the utmost quality…and to prevent burnout.

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Restaurant Dropout Framework

Since we’re entering the new year and there are so many new Restaurant Dropouts here, it only feels right to go over the framework of each newsletter.

Every Friday, you’ll receive an email (or notification on Substack) for what we’re cooking.

Here’s what you’ll receive:

I highly encourage you to read over every element of each newsletter prior to cooking the dishes included in the Recipe Vault (included at the very end). I typically include notes or demonstrations for things like specialty ingredients, methods of preparation, or anything else you might find confusing, so by reading everything before prepping or cooking, you’ll go into each week with a better understanding of what to expect.

In Time to Shop, you’ll find a printable PDF including all of the ingredients (and their quantities) necessary to make each meal for the week. Each grocery list includes a key indicating which ingredients are included in each dish, as well as a list of Essential Ingredients (things you likely already have on hand) and Time Savers (ingredients you can save time on by buying already prepped).

In Mise en Place, you’ll find a printable PDF including a Prep List, which will map out all of the tasks you need to complete in order to prep for a full week of easy cooking. Each Prep List typically includes the following:

• Prepping produce (like chopping carrots, washing kale, etc.)

• Prepping breads (like pizza doughs, flatbreads, etc.)

• Prepping sauces (like marinades, dressings/vinaigrettes, etc.)

• Prepping dish toppings (like crispy shallots, tortilla strips, etc.)

In Recipe Vault, you’ll find recipes for individual elements (typically prepped ahead of time) and recipes for each meal of the week.

• For those who love to prep everything in advance, you’ll want to save or print the ‘Element’ recipes for Prep Day

• For those who want to cook each meal as you go, you can do so by just following the ‘Full-Meal’ recipes

The Comprehensive Recipe Vault

If you want to cook on the go—perhaps you’re traveling or don’t have the energy to prep—you can always find past and present recipes in the Recipe Vault.

If you want to cook a different week—perhaps you don’t really like what’s on the new menu (no offense taken)—you can always revisit previous menus here.

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The Dessert Menu (Launched in November 2024)

Every other Sunday, you’ll receive a dessert recipe that can totally be made in advance (to enjoy throughout the week)—think cookies, sweet breads, muffins, ice cream, etc.

All Dessert Menu recipes can be found here.

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About Me

For those who might have found me on Substack and know nothing about me, here are a few fun facts to help introduce myself:

• I attended San Francisco Cooking School a while back. It was one of the most exciting times of my 20s, and I would have recommended it to anyone passionate about cooking if the school hadn’t closed down a few years ago.

• I completed my cooking school externship at a fine-dining farm-to-table, all-organic restaurant called Flea Street Cafe, located in Menlo Park, California. I later accepted a full-time job to work there as a line cook. Flea Street completely changed how I view locally sourced ingredients. I highly recommend trying the restaurant if you ever find yourself in Menlo Park.

• I worked as a Chef Instructor for a small San Francisco startup, where we sold ingredient kits for remote group cooking events. I taught classes on jiaozi, Massaman curry, popcorn chicken, and more to primarily tech companies, such as Twitter, Facebook, and Twitch.

• I have been sharing food-related content on social media for roughly 2.5 years—you can find all of my videos on Instagram and TikTok. YouTube or Facebook accounts with my name are fake (please don’t engage with them…or better yet, report them).

• I recently married Tate, the LOML, whom I met while playing D1 soccer at the University of Arizona (he played D1 baseball). He’s the son of a third-generation almond farmer in the Central Valley of California—witnessing the annual harvest and spending ample time on the farm completely changed my perspective on seasonal ingredients and increased my adoration and appreciation of those who grow and farm our food.

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Flashback Friday

Since this is our very first Flashback Friday, I’m sharing one of my top 3 menus from last year: Less is More.

It was one of my favorites due to its diverse array of dishes. Plus, most of the ingredients aren’t necessarily seasonal, so while this menu was shared in the summer, most of the ingredients are widely available now (like canned tomatoes, ricotta, and Italian sausage).

Also, you’ll find some ingredients included are at their peak right now, like cabbage and grapefruit. However, if you find that an ingredient isn’t available, like baby gem lettuce, feel free to use the next best option at your local grocery store.

Plus, since this menu includes salad, or my personal favorite, salad pizza, it’s the perfect array of dishes to start the new year on a fresh, clean note.

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Next Week & Beyond

I’ll have a brand-new menu for you next week, which I can’t wait to share.

I also have some incredibly exciting new features, life changes, and more for you all to enjoy in the coming year, so stay tuned!!!

I try to say this often (but it doesn’t feel often enough): I appreciate every single one of you for tuning into Restaurant Dropout. I wouldn’t be here without your support, and from the bottom of my heart, I appreciate and adore every single one of you. Your constant kind words of encouragement and feedback do not go unnoticed. Thank you, thank you, thank you.

I can’t wait to cook with you all this year.

Ciao for now & happy cooking!

Xx,

Zoe B Soderstrom