Dishing with Stephanie's Dish Stephanie Hansen - @StephaniesDish

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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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

Jon Kung grew up as a “third-culture” kid: born in Los Angeles, raised in Hong Kong and Toronto, and now living in Detroit. When the pandemic shut down his immensely popular pop-up, he turned to social media as a creative way to teach and inspire. With over 1.7 million followers on TikTok and over 550,000 on YouTube, his logical next step was a cookbook, and Jon Kung’s “Kung Food” is here.
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Dan Pashman has accomplished many things. Podcast host of the food podcast “The Sporkful,” pasta shape creator of Cascatelli that Time magazine named the best invention of the year. Now, he is going on the road with the Cascatelli story and his new cookbook, “Anything’s Pastable.”
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As a companion to the cookbook, he is hosting a live podcast he has deemed Mission: ImPASTAble, which tells the inside story of the cookbook's making. From the highs and lows of recipe testing to a research trip across Italy to the agonizing decisions over the design of the cover, by the end, you’ll never look at a cookbook the same way again.
Join Dan Pashman in conversation with local James Beard Award winner and restauranteur Ann Kim at The Amsterdam Bar on 3/24 at 6:30 pm.
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Tim started a podcast called Niver Niver Land, where he talks with other restaurant owners and compares notes on the state of the state, amongst rising food and labor costs.
We caught up with Tim Niver to get his thoughts on the state of the state after reading a New York Times article in which 30 top chefs shared their opinions on the current restaurant scene (the article is unlocked here).
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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