Dishing with Stephanie's Dish

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 athetiproducts.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 athetiproducts.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.

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

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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

Did you see this video from Billy’s Sushi pop up on your Instagram feed around Valentines Day? I did. And I knew it was the work of my “Dishing With Stephanies Dish” latest podcast guest, Hector Cortes, CEO of Snack Media Group.

It was really fun connecting with Hector a few weeks back to talk about social media trends and how video content creators are changing the media landscape for small businesses in the age of TikTok and Reels.

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

Did you see this employment video from Deans Home Services that featured some of the most recognizable Twin Cities small business founders? It’s unlike any recruitment video you have seen before.

Here is his Hector’s latest video that explains one of the strategies his content creators are utilizing to help Twin Cities businesses get a leg up in the world of social media.

Listen to the Podcast and hear more about how social media is changing the way we consume marketing messages and what curious content creators are doing to stand out in a crowded field. I loved hearing Hector’s point of view and think their team is doing some really fun social media marketing for some of my favorite local businesses.

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

In this episode of "Makers of Minnesota," host Stephanie interviews guest Rachel Ingber, founder of heirloomcollab.com. Rachel specializes in helping individuals preserve their family recipes and heirlooms by creating personalized cookbooks. She discusses her journey of creating a cookbook for her husband's grandmother and how the positive reception from family and friends inspired her to turn this into a business. Rachel explains the process of collecting recipes from clients, collaborating on book design and content, and the option of including photographs. The episode delves into the emotional aspect of preserving family traditions and the practicalities of pricing and logistics in creating these heirloom cookbooks. Additionally, Rachel shares insights into her own passion for food, photography, and family, making the episode a heartwarming exploration of the importance of culinary traditions.

EPISODE TRANSCRIPT FOLLOWS:

Stephanie [00:00:16]:

Hello, everybody, and welcome to Dishing with Stephanie's dish, the podcast where we talk to people about food, that work in food, that love food. And I'm here today with Rachel Ingber, and she is the founder of a company called heirloomcollab.com. And I'm super excited to talk to her because what she helps you do is she helps you put your family Peas, your heirlooms, your treasured grandma Jane's pie recipe into a format that You can use it either for just having this like a word document situation or she'll help you actually put it into a book. Rachel, this is so needed and so excited to talk to you because I feel like this is such a lovely thing that you can offer people. How did you get started?

Rachel [00:01:06]:

Yeah. I'm excited to talk to you as well. I actually started, By creating a cookbook for our family, I created, in 2019, a cookbook honoring, my husband's grandmother's recipes. She had, was about to turn 100. I gave it to her for her 1 100th birthday, and she was super renowned in the family for her cooking and baking. And, originally, I just wanted the recipes for myself, and so I started collecting them over the years and, had this idea of, like, taking pictures of each item and making it look like a real cookbook. And so after I had finished that book for her, The whole family wanted a copy, and I think we ended up having over a 100 family and friends, request to get a copy of the book. And she ended up passing away later, that following year, but it became this Really amazing tribute to her and so nice and lovely that we were able to cook her food whenever we missed her and have her cookbook sitting out with her picture on it.

Rachel [00:02:12]:

So Yes. The idea of starting to do it for other people and their families as well kind of spurred as this COVID, side hustle project, just to kind of to pass it forward.

Stephanie [00:02:28]:

What was one of the recipes in your grandma's cookbook that stands out to you that you love?

Rachel [00:02:34]:

Yeah. My favorite recipe, oh, it's Probably a tie. Her apple crisp, I make for, probably almost all of our family holiday gatherings, And my father-in-law even request it for his birthday these days. And then her chocolate chip cookies. Like, it's just Such a classic amazing cookie, and those are probably the go to. When we're missing her, we make her cookies, and they're just the greatest.

Stephanie [00:03:03]:

So people did how do they give you these recipes? Like, do they put them in a word document and then send them your way? Or, Like, what this is such a I write cookbooks, so it's such a challenging process. I'm I'm curious how you take, Like these heirlooms, and you condense them and get them into a form where these people can use them in a book.

Rachel [00:03:24]:

Yeah. So when I meet with a client. We have a consultation, and, it's actually quite simple. They can create a Google Drive for them to share their recipes with me, And it could be anything from something already typed up in Word if they keep track of that, or sometimes it's them just photographing their handwritten index cards. Especially a lot of my older clients aren't, like, savvy to retype them. So they'll drop those over me, and then I will type them all up for them and, collaborate with them on, you know, what sections they want, how many of the recipes they wanna include, Which ones they would like to be photographed? I do all the photography as well. And together, we collaborate to make that cookbook.

Stephanie [00:04:08]:

So last year, how many books do you think you made?

Rachel [00:04:12]:

I think last year, I made probably around 10 throughout the year. And I previously, we've been work doing this part time. As I said, it started with a side hustle, and then In late fall, just decided to sorta do this a little bit more full time. So hoping to ramp up even more business this year.

Stephanie [00:04:32]:

How have you figured out how many books you think you can do in a year? Because just the I I'm working on a book right now, and just the idea of writing 10 cookbooks, I'm like, oh, that's so much work.

Rachel [00:04:44]:

You know, I haven't had to put a number on it. So far, I haven't needed to turn anybody away. I've been really fortunate to be able to squeeze things in and make time, but, I think I'm fortunate in that A lot of the hard part is done because the clients are the ones that are supplying the recipe and supplying the the stories and the introduction that goes along. I know in New York, Cookbook is so beautifully written that must have, been such a labor of love to write out those stories and be really thoughtful. And, so I'm lucky that that that part of the work is on the client for me.

Stephanie [00:05:20]:

So when you It it seems like I just looked at your kinda pricing on your website, and I'm sure this varies depending on the complexity of the project. But, You know, like, you can get it looks like a pretty good sized book with some good family recipes, like, for under $5,000 all in with Pictures and everything. I mean, when you think about that to have it in your family and an heirloom like that, it's that's a that feels really reasonable to me.

Rachel [00:05:49]:

Yeah. I mean, it is a lot of work. Like I said, I go through and I edit every recipe. I try to translate it so that it's, so that future generations will be able to easily make it. Things won't need to be memorized. And then for all the items that are photographed, For folks that are local, they have the option. They can either make or cook the dish, and I'll come over and photograph them in a few different sessions, or I can do it all. And I that is what I do for, clients of mine that aren't local.

Rachel [00:06:19]:

So, The actual cooking of the dishes and the styling and taking shots of it, that can end up taking a lot of work. So, that's kind of what makes the price, the way it is. It is it's certainly not a cheap, inexpensive gift, but it's something that I have a lot of clients that Go in with, like, their siblings and give it together as as a, gift for their parents' birthday or anniversary.

Stephanie [00:06:45]:

Yeah.

Rachel [00:06:46]:

And it typically works out well that way. But, yeah, as you mentioned, it's, something that their whole family will be able to pass down and be able to share those with future generations, and order more cookbooks whenever they want. You can have unlimited number of copies of it.

Stephanie [00:07:03]:

Do you find that People more often than not make the recipe and have you photograph it, or do they want you to make it?

Rachel [00:07:11]:

Honestly, it's about 5050, of folks that want that control and wanna be able to make it the way that they make it, And that works out just fine. It's sometimes it's nice that I can even if I'm coming to their house or kitchen to photograph, it's in their dishes. So it's Set up the way that they always would serve it. Whereas when I'm the one doing it, I get to take a little bit more creative license, and make it You know, style it beautifully, and, it it turns out beautiful either way. But, it's about 5050 in what a client wants. And then we're separate to

Stephanie [00:07:46]:

Do you have to warehouse, like, dishes and different things for styling purposes?

Rachel [00:07:52]:

I do. Yes. I have, like a little mini prop studio in my house, and then I also have, like, backboards, and stuff that I travel with. So when I go to a client's home, it's not necessarily even taken in their kitchen. I find the place with the best light in their house, And I set up, you know, a fake wooden table or, different countertops, and take photos that way.

Stephanie [00:08:18]:

Yeah. It's people don't think about, like, all of the weird styling that has to happen for these books. When you are doing, like, a lot of our grandma's recipes have ingredients that people don't really have anymore, like one of the ones that comes to mind is olio. I don't know if you've ever come across any recipes with Olio, which is basically just like a Crisco or a lard. But do you just make substitutions on those then or try to modernize Sam?

Rachel [00:08:46]:

So I always ask. That's part of the collaboration, process, but I will ask the client, do you want me to say margarine or butter or Crisco, or do you want me to use the initial, original terminology? Same with, like I see a lot of, like, number 10 cans or whatever that of canned vegetables. So we always discuss that up front, and if they want it to be true to how it was originally written or modernize so that anyone can follow it in the future.

Stephanie [00:09:15]:

Has this set a fire in you to write your own book?

Rachel [00:09:20]:<

Welcome to another episode of "Dishing with Stephanie's Dish." On February 6, at The Lexington in St Paul, we are hosting a Makers of Minnesota 4-course paired cocktail dinner featuring Crooked Water Spirits founded by Heather Manley.

This woman-owned, Minnesota-made spirits company is bringing luxury spirits to our bars and tables and, in the case of the “Manleys Old Fashioned”, our Sun Country flights!

Episode Transcript Follows:

Stephanie [00:00:15]:

Hello, everybody, and welcome to the podcast. I'm excited to have you here with me today. I am talking with I call her my friend Heather. I call her my friend Heather on all the things. My friend Heather Manley, who is originally crossed my path as a spicemaker and has Heather dirty goodness spices, which I'm still crazy about. And then, she took her progression into her professional life with on demand group. And from there, decided, hey. I'm not busy enough.

2 companies, why not have a third? And started Crooked Water Spirits. And Crooked Water Spirits is women owned and is currently being produced in, Minnesota. So it's Minnesota maker. Minnesota. And You just have really let me Heather, welcome to the program. I I feel, like, so proud of you.

Heather Manley [00:01:11]:

Aw. Thank you.

Stephanie [00:01:12]:

Yeah. You just you, like, from the time I met you, have this maker spirit, this entrepreneurial spirit, And you let no grass grow. Like, when you wanna do something, you just do it, and I admire that so much. Where did you get that energy from?

Heather Manley [00:01:31]:

You know, I don't know. I think it's like a it's a work ethic, and, I'll tell you in college, I didn't know it was Funny to have 10 w twos a year. I didn't know that was funny. I didn't have a work ethic in college. I I I wanted to go party, work to party, Go party. Work again.

Stephanie [00:01:48]:

Yeah.

Heather Manley [00:01:49]:

And then the second I graduated, I think my parents my my my mom and my dad, they own their own business. An entrepreneurial grandfather, and, I saw how hard they work. I know I wanted their life for better. And the like, literally, the month I graduated, it was like a switch. And and then I just I wanted to work. I love to work. And, and all of a sudden, I didn't wanna sit still, and I just wanted to build. And and people build a lot faster and a lot better than I do, but I do it at my capacity and how I can do it and the pace I can do it, and, and I love it.

Stephanie [00:02:26]:

When you started in food and the food world, liquor world, what was it about that industry in particular that appealed to you?

Heather Manley [00:02:36]:

Well, my passions are family food and booze. I've said that since I was in college. So the the tech company is family. The Heather's Dirty Goodness is food and Crooked Waters is booze. And at some point, I'll love to make a wine because I wanna drink really nice wine at cost. But, like, I'm driven by all that. So and it's a very, sometimes, shallow life because I'm very easily pleased with, like, stunning food And amazing cocktails and, always the conversation has to be better than all of that, and it's like the perfect It's the perfect day for me. It literally fills my bucket.

Heather Manley [00:03:11]:

So from travel to how I spend my time to the businesses I started, they all surround that, and they're all definitely in varying levels of success, but all passion, which makes it all fun.

Stephanie [00:03:24]:

I love that you're unapologetic about saying that Because when you talk about, you know, like, someone said called it my hobby life. And I was like, yeah. I guess it is my hobby life, but it's also like my work life, my life life, like my everything life. It's what makes me get out of bed every morning is thinking about What I'm gonna eat that day or some cool new cheese that I know that someone's preparing or, The wine that I get to have later on because I'm going to a multi course dinner, like, it's not shallow. It's fun. It's not.

Heather Manley [00:04:00]:

It is. It's and it you know what? And we're curious. We're just curious in different areas than other people. Like, I love going to a grocery store. Literally, I will not go with my SO with Rhett because he will be like, we're on a time line. You said you needed 10 things. Why are you looking at this? This is not on the list. So I'm like, This is something new, and I'm very excited about it, and it's like affordable splurges.

Heather Manley [00:04:22]:

But I I was chatting with somebody again, And he really shared that, like, his work was a means to an end, and priority was family and, and some hobbies. And I'm like, I to me, it's like, Jesus. That's really hard when, like, 10 hours of your day and no doubt the weekends And your whole of what you're building and doing, if if it's not based on something you love or it's not a means to end, it is a job. That sucks. So I feel very lucky that I get to choose what I wanted. We all get the choice. I'm I feel very lucky that I've made that choice, and that I know what I love.

Stephanie [00:05:02]:

So let us because I can see, like, looking and thinking, oh, spices. Yeah. I've got these blends. Like, I can do that. I can buy bulk spices and but you, like, took that a lot further with Crooked Water and creating your own spirit company. And, I mean, how did you figure out what you were even supposed to do to get that started?

Heather Manley [00:05:25]:

Let's be clear, there's no money in spices. So we all know that. No one's ever I mean, it's just it's more expensive the higher quality, Less salt, the high the more expensive. People aren't used to spending that, and it's okay. You just gotta call it. I know I know what it is, And that was kind of my 1st POC, b to c, business to consumer, proof of concept. I learned a lot in that whole journey. So it wasn't even that failure in a lot of air areas brought a lot of wealth of knowledge on how to do it better.

Heather Manley [00:05:56]:

With booze, I mean, I still don't know what I'm doing. I just got off my the call with Johnson Brothers with Emery. And I'm like, what? I go, this doesn't exist, but what do you think of this? And he's like, I have no idea. And I'm like, yeah. I don't even know if I can legally do this, but let's maybe explore. Right? And it's and it's the curiosity That I think is a differentiator. Our ability to have the pallet in house. We don't outsource anything.

Heather Manley [00:06:21]:

Also makes it really Feasible to do something like this and the creative in house. So, you know, Rhett and I, knowing each other since art school, we Can make these beautiful labels. I I know how to, get corks made out of Germany that are fire branded and our investment back into the brand because we don't take any profits out of the brand. We still, in year, oh my god, 8? I mean, or 10? 10. We still reinvest every effing sent back into the company because I'm more excited to see how that money can make it grow than I am about putting it in my pocket. But it's also like I I know how to cook. And when you know how to cook, you know how to put flavors together. You work with people who are willing to also be curious or take chances or Give you the time to, create and innovate.

Heather Manley [00:07:11]:

And I started with just cold calling 10 distilleries and ended up with, At the end of the day now, 2 in Minnesota, but people that were willing to give me an opportunity to leverage their talent, leverage their infrastructure, Use my recipes, and it's just kind of evolved from there. But you don't need to know what you're doing. I mean, what's the worst? That you have a shitty liqueur that you give to all your friends for a year? I mean, it's True. Still alcohol at the end of the day. It doesn't suck.

Stephanie [00:07:39]:

True. But nobody else would think about it like that except for you, which makes me laugh. Because you're like, yeah. Like, everybody thinks like this. I'm like, no. No. They don't. Okay.

Stephanie [00:07:49]:

Take us through the 1st Crooked Water flavor all the way to where you're at today. So,

Heather Manley [00:07:59]:

when ODG when I came into it, it was broke. It well, not broke, but it Ten people. Right? Like, I think even after 4 months in the tech business, we were in the red, and that's where Sean and I said, okay. Let's strategize. What what are we doing? Where are we going? And in saying that, we needed to rebrand, knowing Rhett. We we weren't even dating that. Well, no. We weren't dating then.

Heather Manley [00:08:20]:

And I asked them to rebrand, but we had really no money for marketing or design services and all the iterations that need to happen in rebranding. So I paid them in a very high end scotch, And I had a really beautiful collection overdoing 2 to 3 bottles a month for a year. I realized, After, hearing about Gamel Ode and their beautiful De La Aquavit, it helped me understand the beaut like, the beauty of craft of micro versus macro. And when I sat and thought, what could I bring to market that nobody's doing? I looked up, and all of my favorite scotches and I drink I drank a lot of scotch in college, which is hilarious, hence the, you know, 10 w twos a year. And I realized that all my favorite scotches were Task finished, and nobody was doing that that I could find, in the country for Sherry and only 1 company for Port. So that's how I decided to come up with Kings Point In Lost Lake, I found a broker out of Colorado to find me a stunning $700 casks. I interviewed a dozen people, ended up at Yahara. We executed that.

Heather Manley [00:09:23]:

Sold out in, like, 3 days or or like and it was very small amount of

Hello Subscribers to the Makers of Minnesota Podcast.

In 2024, I have decided to sunset the Makers of Minnesota Podcast in this format. After 6 years and 378 podcasts - this podcast will be bookmarked. The “Makers of Minnesota” will become a brand extension folded into my other work.

I’ll still be podcasting at “Dishing with StephaniesDish” and covering all your favorite food and drink makers. It just does not make sense for me to have multiple podcasts going with so many platform options and the new TV show “Taste Buds With Stephanie.” When I started Makers of Minnesota, I wanted a place to share Makers' stories in a longer format than the 10-minute segment on my radio show. I feel like I can do that now with television, “Dishing With Stephanie’s Dish,” and the newsletter in a fresh new way.

I look forward to continuing to Podcast at “Dishing With Stephanie's Dish,” where I will continue to chat with folks in the food space, as well as my radio show “Weekly Dish” on My Talk 107.1 and the Podcast “Weekly Dish.”

Please subscribe to “Dishing With Stephanies Dish” on Apple, Spotify, or wherever you find your podcasts to listen to what's new and what’s next.

I’ll drop a podcast with Heather Manley of Crooked Water Spirits tomorrow, and Don’t miss our two Makers Dinners happening at The Lexington. They will be epic with Peder Schweigert, Megan Dayton, and Heather Manley in attendance, sharing their brand stories.

Makers of Minnesota Dinners are back! Join me at the Lexington on January 31 and February 6 for two exciting events:

* January 31 at 6 p.m., enjoy a four-course meal with non-alcoholic wines for Dry January featuring Dry Wit.

* February 6 at 6 p.m., enjoy a four-course meal featuring drinks from Crooked Water Spirits.

.

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