Episode #1: “No One Is Alone”

Season 1, Episode 1: October 4, 2020

Our first guest is Buffalo native and veteran Broadway performer John Scherer. John appeared on Broadway in Sunset Boulevard and By Jeeves, both Andrew Lloyd Webber shows, as well as Lovemusik, directed by the legendary Hal Prince. Tune in to hear David and John share the hopes and fears of artists during this pandemic, as they listen to some wonderful and pertinent show tunes.


Classic French Toast

A classic brunch staple.
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Servings: 4 people


  • oven
  • baking sheet
  • casarole dish
  • wh8isk


  • 8 slices 3/4" sliced bread (stale if possible)
  • 1 1/2 cup half and half
  • 3 tbsp granulated sugar
  • 2 tsp ground cinnamon
  • 2 tsp vanilla extract
  • 1/8 tsp kosher salt
  • 4 tbsp butter
  • confectioners' sugar for serving
  • New York state maple syrup for serving


  • Preheat oven to 300° F. Lay bread slices in one layer on a baking sheet. Bake the slices for 6 minutes to dry them slightly, then flip and bake for 6 additional minutes. Set aside to cool. Reduce the oven temperature to 200° F.
  • Whisk together the eggs, half-and-half, granulated sugar, cinnamon, vanilla, and salt in a large casserole dish.
  • Heat a large nonstick skillet over medium-low to medium heat. Place 2 slices of bread in the egg mixture. Let the bread completely soak in the egg mixture on both sides, about 30 seconds to 1 minute total, checking after 15 seconds. (Bread should feel heavy and soaked through but hold its shape without breaking apart.) Melt a tablespoon of butter in the skillet and add the 2 soaked slices; cook until the outside is golden brown and crisp and the inside is cooked through, 4 to 5 minutes per side. You will need to watch and adjust the temperature between medium and medium-low if the bread is browning too quickly or not browning fast enough. Keep finished French toast slices warm on a rack nested in a rimmed baking sheet in the oven. Repeat with the remaining slices.
  • Serve with a dusting of confectioners' sugar and a drizzle of maple syrup.