Dishing with Stephanie's Dish Stephanie Hansen - @StephaniesDish

We chat with Emmy Award-winning talk show host, journalist Tamron Hall and her good friend, award-winning chef Lish Steiling about their new book, "A Confident Cook."
When Tamron Hall and Lish Steiling first met while working at the Today show, they never imagined their friendship would lead to kitchen adventures filled with laughs. In the book, “A Confident Cook” they share that same empowerment and excitement with those just beginning to cook. This book guides beginning cooks and seasoned home cooks through delicious recipes.
Pre-order the book, “A Confident Cook” now for the September 3rd release and enjoy the Baked French Toast recipe from the book.
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When I first saw Jeremy Intille on the Jason Show, I knew we had to connect. He reminds me of the rock and roll pastry chef you want to see and hear what he is going to do next. He is sassy, funny, talented, and oh so sweet. Watch his segment here:
Jeremy won the first competition of the season in Episode 1 of the Food Networks, “Next Baking Master Paris,” Continuing to do very well on the show – watch episodes every Monday at 8 ct on Food Network.
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Jeremy’s specialty is visually stunning (and to-die-for) desserts. He is witty and full of personality – Jeremy’s led quite a fascinating and inspiring life, as you can read about here in a piece the Star Tribune published by my friend Sharyn Jackson.
 Take a listen to the podcast and enjoy getting to know my new favorite reality TV food star.
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I first discovered these fantastic chocolate bonbons from my friend Laurie at the Golden Fig. They are so beautiful and equally delicious. They are the creations of local chocolatier Denny Rain from Cocoa Flake Mn.
I was delighted to gift them to in our Mother's Day edition of “Taste Buds With Stephanie.” Listen to the podcast to learn more about this talented Minnesota Maker, and watch for her chocolate shop to open this Fall in Robbinsdale.
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We had a blast catching up with Bentley Gillman and talking about his new foraging cocktail book, "Cocktails in Bloom," which is available for pre-order. You can find ingredients to forage when heading into the woods or even your backyard. Bentley combines his love of the wilderness with his passion for distilling at Tattersall and making beautiful spirits, cocktails, and mocktails.
He shared a recipe with me for “Vermouth” that I tried with “Ground Ivy” or “Creeping Charlie.”
* Gather 1 cup of “Creeping Charlie”
* Add 1/4 cup sugar and macerate
* Refrigerate overnight
* Add a bottle of any variety of white wine and refrigerate for two more days
* Taste for sweetness and strain
* Use the “Vermouth” mixture for a martini or
* Makeva Spritz with 1.5 oz “Vermouth” to 3-4 oz sparkling water
Another recipe he mentioned in the podcast is his “Dandelion and Spruce Tonic” Recipe from the book. Pre-order now and get a custom bandanna for your own foraging adventures!
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Ingredients:
* 1/2 cup Spruce Tips
* 5g dried (or 25g fresh) dandelion root
* 1 cup water
* 2 cups sugar
* 1 stalk chopped lemongrass
* 2 limes, zested and juiced
Instructions:
Simmer water, sugar, dandelion root, and lemongrass until sugar is dissolved. Remove from heat, stir in lime zest, and allow to cool. Strain into a jar, add lime juice, and stir.
For a cocktail: Mix 1 ounce of tonic syrup with 1 1/2 ounces of gin. Pour over ice and add 4 ounces of soda water. Garnish with spruce tips and a squeeze of lime.
For a Mocktail: Mix 1 ounce of syrup with 3 ounces of cold brew. Pour over ice and add 2 ounces of soda water. Garnish with an orange.
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This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

It was really fun to catch up with Dana Thompson, formerly co-creator of Minneapolis’s Owamni. and now founder of a new hemp-derived, low-dose THC/CBD cannabis seltzer featuring the Indigenous botanicals of North America called Heti.
“I am thrilled to announce the launch of Heti, a line of new botanical beverages that celebrate the plants around us,” said Thompson. Heti is launching four flavors—River Path, Woodland Edge, Meadow Cat Nap, and Marshland Harvest—which can also be purchased in a starter pack. Highlighted flavors include cranberry, sumac, dandelion, cedar, rosehip, wild mint, and black currant. The beverages are sweetened naturally with honey, maple, and agave.
Heti beverages are now available for preorder at hetiproducts.com.
Stephanie’s Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.
Stephanie’s Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.




This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

It was really fun to catch up with Dana Thompson, formerly co-creator of Minneapolis’s Owamni. and now founder of a new hemp-derived, low-dose THC/CBD cannabis seltzer featuring the Indigenous botanicals of North America called Heti.
“I am thrilled to announce the launch of Heti, a line of new botanical beverages that celebrate the plants around us,” said Thompson. Heti is launching four flavors—River Path, Woodland Edge, Meadow Cat Nap, and Marshland Harvest—which can also be purchased in a starter pack. Highlighted flavors include cranberry, sumac, dandelion, cedar, rosehip, wild mint, and black currant. The beverages are sweetened naturally with honey, maple, and agave.
Heti beverages are available for preorder now at hetiproducts.com.
Last week, my friend Joy Summers wrote about Heti in the Star Tribune. I gifted this link so you can read their conversation here:

Stephanie’s Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.




This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe