Twitterview with Stephanie Hansen, @weeklydish
Wednesday, March 14, 2012
Stephanie: Good morning fellow foodies
To start off with @weeklydish, please share with us where you grew up and went to school?
Stephanie: I went to Blooimngton Jefferson and the U of MN. My training happened on the bar as a dancer at the Heartthrob Cafe in St Paul
ok that sounded bad. I wasnt a stripper but a waitress
I served burgers and shakes and drinks in a poodle skirt with 1980's permed hair that was so big they
they called us Care Bears. That was where the foodie love started.
Good clarification! So lets move forward a bit. Any other work you've done for say publications or marketing companies?
Talk more about @printzcom. Starting your own company is a BIG step. What does your company do and how big is it?
we have a new brand under development that we will launch in a few weeks. Running your own business is super hard but rewarding
I like being a women owned business. I have two partners and 2 of us are women. The other is my hubby so that can get interesting
I'd imagine so! What do you think of the Twin Cities environment for women business owners?
Stephanie: The TC is very supportive there just are not enough women owned biz as a % of the population. A few good groups to check out are
Lets move on to your interest in food. You have a blog and a radio program. Are you more of an eater or a baker/cook?
Stephanie: I am an eater first and foremost but I am also a good home cook. I bake and I love to cook but I am not super technical. I am
always in risk of cutting off a thumb cause my knife skills are so bad. I worry about that when we do food demos on @twincities_live
I love to entertain and have big foodie parties at my house with my foodie friends. Its a blast but sometimes people drink too much
I love to serve champagne as an appetizer which can be rough later when you add wine and after dinner drinks. @surdyksliquor sponsors our
@weeklydish show so we get previews of lots of new liquors and wines and whats hot in food
I understand. :) What kinds of places are your places to go to for "Stephanie Comfort Food"? Are you sweets or savory?
Stephanie: I am more sweet than savory. When @stephmarch and I eat together at a dinner I always get the desserts she goes for cheese
To close Stephanie, what does Spring mean for you when it comes to food and entertaining?
Stephanie: Spring is LAMB with rosemary, Asparagus on the grill with lemon aoli, artichokes and delicious spring milk cheeses. OH and...
the barefoot contessas coconut cake which I always make at easter or moms day. That recipe is here
I get so excited about food I make myself hungry! Thank god its lunch!
Thank you so much Stephanie. All the best to you and congrats on your recovery from cancer. You are a fighter!
Posted on Monday, March 19, 2012 in Permalink