Podcasts about stephaniekhansen

When we last talked to Ryan Rosenthal and Mike von Fange (Season 3 Episode 13) they had left their jobs to pursue a convenience store model that stocked, healthy, nutritious, convenient foods including prepared soups and salads.Post-Covid a soup subscription business was born. From there they have added high-quality "Chefy" frozen pizzas, bread, and cookies with the hopes of continuing to add upon and expand their sustainable home delivery model.Support the show (https://paypal.me/StephanieKHansen?locale.x=en_US)

3 Bear Oats was born from its founder, Therese Moore's love of cooking and her many years in Europe. Having relocated to Minnesota, Therese began experimenting with steel-cut oats in ways common to Northern European meal routines.  Whether savory or sweet Steel cut oats provide the base for the original grain bowl.3 Bear Oats embraces the bounty of local farms in season, while supporting local farmers through their commercial kitchen, The Good Acre.In the Twin Cities area find 3 Bear oats in the freezer case at  Lakewinds Co-op locations, Linden Hills Coop, The Wedge Lyndale, Lunds & Byerlys, Jerry's Foods, Kieran's Kitchen, Fine Acre and Whole Earth co-ops in Wisconsin.Support the show (https://paypal.me/StephanieKHansen?locale.x=en_US)

Katherine Ellison, founder of Bright Planet Pet took her sales experience from the Pet Food Industry and turned it into Bright Planet Pet which makes plant-based, vegan dog treats, that taste just like meat! As they describe on their website they use sustainable ingredients to lower your dog's carbon pawprint but really, their treats create up to 90% less carbon emissions and use up to 68% less water than a comparable meat-based treat! In addition,  every time you buy a bag, they make a donation to plant one tree.As we "humanize" our pets we want them to eat like us and "Better Burg'r and Better Chicken" plant-based treats are waiting for your pet.Help Katherine meet her sales goal at Petco by shopping there before the end of April.Support the show (https://paypal.me/StephanieKHansen?locale.x=en_US)

Originally we met up with Julie Stellar from Stellar Handcrafted Goods on an episode where we featured Arc's Value Village (Season 1 Episode 52) and showcased how Julie's products are made from upcycled wool sweaters. After a pandemic mask-making detour, Julie is back in a larger workshop in NE Minneapolis and is featuring other Scandinavian products in her storefront. She is hard at work preparing for another year at the International Bazaar at the Minnesota State Fair.Support the show (https://paypal.me/StephanieKHansen?locale.x=en_US)

What exactly are the iconic dishes on the Twin Cities food scene?They are the culinary game-changers and true originals that have made the Twin Cities — and Minnesota — a food destination. They are the must-haves of food writers Joy Summers and Sharyn Jackson of the Star Tribune.,They selected 10 iconic Minnesota Makers that you can get in local markets to stock your pantry, fridge, or freezer, whenever you're hungry for a taste of home.Support the show (https://paypal.me/StephanieKHansen?locale.x=en_US)

We catch up with the cricket farmers from 3 Cricketeers  Farm  (Season 2 Episode 30).  Claire and Chad Simmons have expanded their urban cricket farm and are adding cricket chocolate, snack bars, and protein powders to their product line.Support the show (https://paypal.me/StephanieKHansen?locale.x=en_US)

Ken Velky loved being in the restaurant business, but his first venture wasn't meant to be. He kept the dream of having a food business alive for many years and finally realized it with Dueling Grandmas Shortbread Cookies. These shortbread cookies are fantastic and based on a family recipe. Hear how he got started, what product innovations he is undertaking, and where he plans to go from here. Support the show (https://paypal.me/StephanieKHansen?locale.x=en_US)

For Minnesota native Wayne Kemper and his friends Tim Roche and Tony Ullman, the love of hockey runs deep. Not only because they love the game, but because of the memories of gathering at each others' homes in high school to bond over food. As they got older, they all played “old-man hockey,” where they'd play and then gather with their families for food and drinks. It was at these gatherings that Tony started bringing some ofhis homemade salsa for the guys and their families to try. What started out as one tub of homemade salsa to share, turned into entire weekends making hundreds of batches of salsa in a one-gallon Ninja blender to take to hockey rinks, where players and their families would voraciously devour bowl after bowl. The Salsa was an instant hit. and, JoMomma's Salsa was born.Support the show (https://paypal.me/StephanieKHansen?locale.x=en_US)

Kurt and Ellie Johnson are co-authors of a new book called,  "The Barrens" based on a fictionalized account of Ellie's real 40-day journey in the subarctic of Canada in a canoe.  A part adventure story with white water rapids and grizzly sightings and part coming out and coming of age story, The Barrens will transport you.Join the authors on May 18 at Lush Lounge and Theater with Magers and Quinn Booksellers for a reading and launch party with a Q and A hosted by My Talk 107.1's Lori and Julia. Tickets are Free but must be reserved:The book is available for pre-order here:Support the show (https://paypal.me/StephanieKHansen?locale.x=en_US)

Nikki and Brian Podgorski created The Salsa Collaborative. Born out of their curiosity for flavor and creativity. The Salsa Collaborative is a collaboration of ideas and tastes which inspires their recipes. Every sauce/salsa is made from scratch and in small batches and bottled by hand. Support the show (https://paypal.me/StephanieKHansen?locale.x=en_US)

Josh Neumann went from being in real estate to the founder of Minneapolis-based Kind Lips.His goal was to create a lip balm that actually works. The longer you use Kind Lips the less you need to apply, leaving your lips nourished, hydrated, and protected all day long. He truly discovered less is more, so he created a formula with a minimal number of the absolute highest quality ingredients that deeply nourish and moisturize dry lips using soothing ingredients.Kind Lips has an incredible mission to end bullying and support mental health by donating 20% of their profits to anti-bullying and mental health organizations.  Each tube of Kind Lips  is a reminder to be kind. The product is natural, organic, and gluten-free. Join their mission here.Support the show (https://paypal.me/StephanieKHansen?locale.x=en_US)

Mary Scott Riviere, Co-Creator of The Sleek Belt®!  is convinced if more people knew about the awesome belt she has created the world would be a better place! The Sleek Belt® is a creation resulting from her personal frustration with sagging pants and bulky belts. She loves fashion and always try to look her best and knew there had to be a better way when it came to keeping pants in place. She thought to myself, “alright, how do you keep your pants up?” and “ugh, the belt ruins this outfit” She began to explore buckleless belts and other offerings on the market for a belt without a buckle but found only plastic and elastic options.With the support from and collaboration with her husband, George, she introduced the women's The Sleek Belt® in 2016.  Here is her story on creating the belt .Support the show (https://paypal.me/StephanieKHansen?locale.x=en_US)

Allie Billeadeau and Maria Sharperson are Minnesota gals who share a love for food and specifically,  oats. In 2017 they put a modern twist on a breakfast classic (oatmeal) and started MINNEØATS.  Their apartment at the University of Minnesota operated as a “cafe” where they served friends and family fresh bowls of oatmeal. Since serving their first bowl, their mission has been to share wholesome food and meaningful community. Support the show (https://paypal.me/StephanieKHansen?locale.x=en_US)

Surly Brewing founder Omar Ansari wanted to make great beer. The first beer was Bender, an oatmeal brown ale. That opened the door. Furious, an aggressively hopped IPA, kicked it in, transforming the way Minnesota thought about craft beer. Word spread, especially among the Twin Cities craft beer community.  Best-of lists and Brewery of the Year honors followed. As this idea started to gain momentum, Omar was perplexed by a Prohibition-era Minnesota law that prevented production breweries from selling their beer onsite. He worked with Minnesota legislators, and the vocal, passionate Surly Nation, to change that law. The so-called “Surly Bill” passed on May 24, 2011, and scores of new breweries and taprooms bloomed. Minnesota's proud brewing history, unchanged for so long, finally got another chapter, one that's still being written.In December 2014, the Brooklyn Center taproom poured its last pint and Minneapolis' Prospect Park neighborhood officially became home to the Surly Destination Brewery. The 50,000 square-foot facility hosts a brewhouse, beer hall, beer garden, company store, event center, pizza restaurant, and Festival Field concert venue.We talk with Omar about how Covid has impacted the brewery and what's next on the horizon.Support the show (https://paypal.me/StephanieKHansen?locale.x=en_US)

For years family and friends have said that Carline Bengtsson should open a restaurant or write a cookbook. Both suggestions were the furthest thoughts in her mind, but something clicked in her 2013 and she decided to pursue a cookbook. From there she published  – “Carline's Fork & Cork Simply Delish!”. She established “Dine4Dinners®” to combat hunger in partnership with organizations that provide meals for those in need of daily nourishment through dependable, reliable, and sustainable sources.  You book a "Simply Delish"  private event in your home and a portion of the proceeds go to charitySupport the show (https://paypal.me/StephanieKHansen?locale.x=en_US) Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

For years family and friends have said that Carline Bengtsson should open a restaurant or write a cookbook. Both suggestions were the furthest thoughts in her mind, but something clicked in her 2013 and she decided to pursue a cookbook. From there she published  – “Carline's Fork & Cork Simply Delish!”. She established “Dine4Dinners®” to combat hunger in partnership with organizations that provide meals for those in need of daily nourishment through dependable, reliable, and sustainable sources.  You book a "Simply Delish"  private event in your home and a portion of the proceeds go to charitySupport the show (https://paypal.me/StephanieKHansen?locale.x=en_US)

Muddle & Mint is crafted for you by Haley Turner and Micah Pace.  Whether you are alcohol-free, sober curious, or looking forward to a booze-y beverage after work, our cocktails are exactly what is missing in your life. Our products were conceived to fill a gap in the beverage market. Particularly for those evenings when we wanted to be social but didn't necessarily want booze, there was no product we wanted to drink. Sparkling water and tea weren't dynamic. Soda and juice are made for better mixers than served on their own. Muddle and Mint offer alcohol-free drinks for adventurous cocktail lovers. Raise a glass and raise your spirits with(out) the spirits . Hibiscus Sage, Green Tea Mint, or Grapefruit Rosemary are dynamic stand in's in place of a cocktail or added to it.Support the show (https://paypal.me/StephanieKHansen?locale.x=en_US)

Kathryn Nelson has experimented with food from her earliest days, making her own "green goulash" out of whatever she could find in the cupboards of her kitchen. It wasn't until college, while working at a small coffee shop in St. Paul, Minnesota, that she discovered the joy, and the art, of making granola. Fast forward a few years, and, when a friend was looking for a lower-carb alternative to grain-based breakfast cereals, Coco, Bee & Nut was born.At Coco, Bee & Nut, our goal is to help others while promoting healthy, whole food living. This is at the heart of everything we do, from beginning to end: Our granola has a base of wholesome mixed nuts, seeds and dried fruit, wildflower honey, and organic coconut oil, all blended together with various spices that make up each flavor.Support the show (https://paypal.me/StephanieKHansen?locale.x=en_US)

Keepers Heart Whiskey is an American whiskey distilled in the Irish style from O'Shaughnessy Distilling in Minneapolis. The distillery, opened last Spring by cousins and lifelong friends, Patrick and Michael O'Shaughnessy who teamed with Master Distiller Brian Nation who moved to Minnesota from Ireland. Join us on Tuesday, February 15th at The Lexington for a one-of-a-kind, multi-course whiskey dinner. Sample newly released Keeper's Heart Irish + American whiskey from O'Shaughnessy Distilling as world renowned Master Distiller, Brian Nation, explains each component that goes into making this unique whiskey. Guests are invited to enjoy cocktail hour with hors d'oeuvres in The Williamsburg Room from 6:00-6:30 pm followed by a multi course dinner with whiskey paired courses created by Lexington Chef, Nick O'Leary.Space is limited so get your tickets today.* Taxes, fees, and gratuity additionalPresented by O'Shaughnessy Distilling , Stephanie Hansen, and The LexingtonSupport the show (https://paypal.me/StephanieKHansen?locale.x=en_US)

Dry January? Sober curious or just looking for great mixes that stand up to Spirits or can be mixed without? Let me introduce you to Mixly.“There's nothing quite like a handcrafted cocktail,” said Johnna Rossbach, Founder and President of Mixly. “That's why we created Mixly — to bring the cocktail experience right to your home. All you have to do is pour, mix, and drink! Our goal was to take down the misconception that a delicious cocktail or mocktail takes a lot of time, effort, and money.” Mixly's unique flavors and trend-forward approach make it easy to mix based on your unique taste or what you have on hand. So whether you're in the mood for a cocktail or a mocktail, Mixly's flavors will create a delicious drink and are meant to be versatile, pairing with multiple spirits or just soda water. Mixly starts with high-quality, natural ingredients, fresh-squeezed juices, and natural sweeteners, making it a unique and refreshing cocktail experience.Support the show (https://paypal.me/StephanieKHansen?locale.x=en_US)

Quebracho Empanadas, a wholesale manufacturer of frozen empanadas, was born from the ashes of  - Quebracho Charcuterie & Pies –a small-scale pop-up and catering company specializing in her grandmother's empanadas. The COVID-19 pandemic forced Belén Rodríguez, to shut down her business. She was faced with the decision of either closing the business for good or pivoting and finding a way to continue sharing her family's recipes during such unprecedented times Quebracho Empanadas was born. Her new concept allowed her to keep the company's essence alive while still doing what she loved and, most importantly, being accompanied by the same team –the same family it all started with. Quebracho Empanadas is now a wholesale manufacturer of frozen empanadas that people can take home and finish cooking in just under 20 minutes for an authentic, homemade family meal.Support the show (https://paypal.me/StephanieKHansen?locale.x=en_US)

Debra Arbit is cooking her way completely through various cookbooks - cover to cover- and documenting her journey on @ForTheLoveOfCookbooks on Instagram. Follow her delightful page and hear her story.Support the show (https://paypal.me/StephanieKHansen?locale.x=en_US) Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

Lisa Patrin is a Minnesota-based recipe creator, food writer, and author of The Empty Nesters Kitchen blog. She is passionate about promoting local food producers and she is a food justice and sustainability advocate. Lisa created the Eat Your Words Food & beverage-themed puzzle book to satisfy our voracious appetite for culinary knowledge. Whether you are a novice or an expert, this book is a feast for the hungry mind.You can follow Lisa's blog at www.emptynesterskitchen.com You can also follow Lisa's local and global food & travel experiences on Twitter at The Empty Nesters Kitchen and Instagram @emptynesterskitchenSupport the show (https://paypal.me/StephanieKHansen?locale.x=en_US) Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

We talk with St Paul College Culinary Arts professor and Chef Nathan Sartain about the cookbook collection they are amassing at the college. From Sue Zelickson's collection to Jack Reibel's donated books and the Weekly Dish Cookbook swap the collection has grown by leaps and bounds.Support the show (https://paypal.me/StephanieKHansen?locale.x=en_US) Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

Are you someone that loves traveling and learning about different cultures? Then join me on a Farm to Table tour of Costa Rica!I am super excited to be hosting a culinary food tour to Costa Rica! April 3-10 with Borton Overseas! Experience the tastes, aromas, and chocolate Plantations in Costa Rica. Not only does this destination boast itself as a prime ecotourism destination, with its volcanoes, rain forests and pura vida lifestyle, but it is also famous for its farm to table culinary experiences and will teach you everything you need to know about the Epicurean delights of Costa Rica along with Me! Get all the details here and sign up for this intimate group trip! https://www.bortonoverseas.com/tour/culinary-delights-costa-rica-2022/Support the show (https://paypal.me/StephanieKHansen?locale.x=en_US) Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

I catch up with my friend local chef and entrepreneur Michelle Gayer. Support the show (https://paypal.me/StephanieKHansen?locale.x=en_US) Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

Hank Shaw is my guest as we talk about his 5th cookbook "Hook, Line and Supper". Order the book here and check out some of his amazing recipes featuring fish. If you would like to learn more about his other cookbooks and hear more about squirrel hunting subscribe to his podcast here.Support the show (https://paypal.me/StephanieKHansen?locale.x=en_US) Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

Greater Fergus Falls finishes their "Meet the Maker" series to promote the burgeoning maker's scene in Fergus Falls. In this episode, we meet Kristin and Josh Mohagen from TC Chocolate. TC Chocolates are a favorite of chocolate fanatics and have won many awards and are manufactured right in Fergus Falls.Greater Fergus Falls is underwriting a few Makers of Minnesota episodes this Summer to highlight their maker community. Check out Greater Fergus Falls on Facebook and see what they have to offer makers and businesses in their community. Enter Promo Code: Inspire15 to save 15% on your TC Chocolate orderSupport the show (https://paypal.me/StephanieKHansen?locale.x=en_US)Support the showFollow the Makers of Minnesota on Facebook, Twitter, and Instagram @MakersofMN. Send story ideas to Stephanie@stephaniesdish.com If you appreciate the work we do here, please subscribe on Patreon Please subscribe to My newsletter at https://stephaniehansen.substack.com/ so you don't miss an epiosde of the Makers of Minnesota 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

Have you had enough of Pandemic cooking? So have we.We talk about the Bon Appetit article ways to get out of a cooking rut and Cabbage PlanksSupport the show (https://paypal.me/StephanieKHansen?locale.x=en_US) Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

Lindsay Guentzel, local gal about town, introduces me to engagement chicken. Here is Lindsay's recipe and her cooking it on The Jason Show.Engagement Chicken RecipeSupport the show (https://paypal.me/StephanieKHansen?locale.x=en_US) Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

What do you eat on the road when traveling in a Van, with a band, or on a sailboat. We talk with Myles Jacob about his time on the road with Los Lobos and Stephanie talks about #Vanlife in the @WonderbreadVan and Sailing.Support the show (https://paypal.me/StephanieKHansen?locale.x=en_US) Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

Christmas Eve is going to look a little different this year. ARghhhhhh Aren't you sick of hearing that? My friend Myles and I talk about our family Christmas Eve Tradition that has been happening for 51 years.Support the show (https://paypal.me/StephanieKHansen?locale.x=en_US) Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

My friend Myles Jacob and I talk about some of our favorite Cookbooks for the gifting season. We also highlight a few apps including:Cook Your Books which makes a great gift at $30 a year.and The New York Times Cookbook App.Take a listen.Support the show (https://paypal.me/StephanieKHansen?locale.x=en_US) Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

The Feast is going to look a little different this year. Is it an intimate dinner for 2 or a socially distanced gathering of 10 or less from three separate households?  My good friend Myles Jacob joins me as we talk through many families' discussions on how to handle Thanksgiving.Support the show (https://paypal.me/StephanieKHansen?locale.x=en_US) Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

Bradley Traynor is perfecting his Sourdough starter and Bread Loaf during the Covid 19 Pandemic. He watched You Tube videos and found a starter process he really liked at Marys Nest - You too can make Sourdough Loaves. Click here to see his loaf.Support the show (https://paypal.me/StephanieKHansen?locale.x=en_US) Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

My girlfriend Molly King had an epic 50 birthday party and she loves to throw theme parties. Her idea on how to stay connected during the Coronavirus with a distanced dinner party is brilliant. Take a listen here.Support the show (https://paypal.me/StephanieKHansen?locale.x=en_US) Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

It had been a while since I recorded so I got caught up with you all while on my way back home from the Feast Local Food Show in RochesterSupport the show (https://paypal.me/StephanieKHansen?locale.x=en_US) Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

I recap some of the best movies I have seen at the Twin Cities Film Festival including:JoJo RabbittWorking ManMarriage StoryScience FairHoney BoyInternational FallsGet tickets to the Festival hereBecome a member hereSupport the show (https://paypal.me/StephanieKHansen?locale.x=en_US) Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

Looking for a great place to go on a girls trip? Boston can fill the bill for a 2-4 day trip. Flights are usually pretty reasonable to get there and there are plenty of historic hotels and also VRBO's to choose from. Here is a recap of my Boston trip.Restaurants included:Daily CatchLegal Seafood HarborsideUnion Oyster House - Bostons oldest restaurantSupport the show (https://paypal.me/StephanieKHansen?locale.x=en_US) Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

Stephanie is making preparations to put the Ely garden to bed and head out on the road in the Wonderbread Van (follow the @WonderbreadVan on Instagram) Here is the Onion Jam recipe. I use this as a topping for pasta, mix it into risotto, use on bread with cheese or use it to make a quick pan sauce for chicken.Ingredients1 tablespoon Olive Oil4 large onions or 8 small, halved lengthwise and thinly sliced1 teaspoon of salt4 tablespoons butter2 tablespoon Balsamic Vinegar1 teaspoon fresh ground pepperInstructionsHeat olive oil in a large skillet (use a skillet with a lid).Add onions to skillet and pinch of salt; cover with a lid and cook over medium-low heat for 15-20 minutes, or until tender, stirring occasionally. You want dark brown color and the onions to carmelize but not burn.Remove lid and continue to cook over medium heat for 3 to 5 minutes, or until golden, stirring frequently.Cook and stir over medium heat until liquid evaporates; about 1 minute.Season with salt and pepper and remove from heat.Serve.Support the show (https://paypal.me/StephanieKHansen?locale.x=en_US) Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

I had a sneak peak of the 2019 Minnesota State Fair.Support the show (https://paypal.me/StephanieKHansen?locale.x=en_US) Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

We always plan our restaurants and sightseeing spots when traveling but what about taking that same mentality to your own town? We spent three days in the Twin Cities recently being tourists.Support the show (https://paypal.me/StephanieKHansen?locale.x=en_US) Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

Having a blast in the Ely Garden.The Cookbook I refer to is Savory Sweet by Beth Dooley.Support the show (https://paypal.me/StephanieKHansen?locale.x=en_US) Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

Summer is here in Ely. If you want to see the Van restoration follow our Instagram @wonderbreadvan or follow @StephaniesDish for gardening pictures.Support the show (https://paypal.me/StephanieKHansen?locale.x=en_US) Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

Summer is coming. Really we pray that it is but in the meantime I take you along on a Twin Cities Patio Tour to Revolution Hall in Rosedale, Bardo in NE Minneapolis, Fhima's in Minneapolis and Lat 14 in Golden Valley. After all that, I still found myself eating pizza The Fitz in Cathedral Hill.Support the show (https://paypal.me/StephanieKHansen?locale.x=en_US) Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

I miss my mom. Talking about her and the foods she used to make gave me some good memories this year. Happy Mothers Day.Find the adapted Baked Rice with Confit Tomatoes and Garlic recipe that I describe in this episode from Ottolenghi's Simple Cookbook on my blog at www.StephaniesDish.comSupport the show (https://paypal.me/StephanieKHansen?locale.x=en_US) Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

Chicken thighs are so easy and versatile. I tell you some of my favorite ways to cook them as well as roast chicken. Also, I get into a bit of my 5:2 fasting results and successes.Support the show (https://paypal.me/StephanieKHansen?locale.x=en_US) Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

Had a great experience at a multi-course meal at the Auriga space on Hennepin as a pop-up Homage restaurant by the folks at Travail. Get tickets here but HURRY they are limited:Support the show (https://paypal.me/StephanieKHansen?locale.x=en_US) Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

My Husband, Kurt Johnson, lived in Las Vegas for 5 years. Each year we like to go back and visit some of our favorite spots and it being Vegas there is always something new to do and see. In this podcast episode, I walk through our latest trip.If you are interested in Kurt Johnsons' book you can find it here at Las Vegas Turnaround.Other spots we visited:Mon Ami GabiHugo's Cellar in the Four QueensFlock and FowlThe Steak House at Circus CircusPeppermillGhost Donkey in the CosmopolitanNine Fine Irishman in New York New YorkSupport the show (https://paypal.me/StephanieKHansen?locale.x=en_US) Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

We preview what it was like to visit the Live taping of Sporkful, with Dan Pashman and Ann Kim,  at the Amsetrdam Bar in St Paul MinneapolisSupport the show (https://paypal.me/StephanieKHansen?locale.x=en_US) Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe