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Dishing with Stephanie's DishHost of Emmy award-winning TV show Taste Buds with Stephanie, Author of "True North Cabin Cookbook," blogger at stephaniesdish.com, radio host of "The Weekly Dish", podcaster at "Dishing with Stephanies Dish" and contributor on Fox 9s The Jason Show. Author: Stephanie Hansen - @StephaniesDish
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Chef Suzanne Vizethann has two cookbooks, with the latest featuring brunch recipes, and two restaurants
Friday, 11 July, 2025
Besides having a new baby, two restaurants and two cookbooks @chefsuzannevizethann made time to chat with me on the podcast about her beautiful brunch cookbook.Stephanie Hansen:Hello, everybody. Welcome to the Dishing with Stephanie's Dish podcast. We are here today with Chef Suzanne VizethannChef Suzanne has written a book called Brunch Season, and the subtitle is A Year of Delicious Mornings from the Buttermilk Kitchen. And I love a book that takes, like, a single subject but really, like, elaborates on it, because I think when you think of brunch dishes, you have, like, you know, the top five in your mind, and you really have done a comprehensive guide here of how to explore brunch from not just like, egg dishes, but all the way through seasonality. So for me, I love books that either give you seasonal guidance because, like, I'm in summer right now, so how do I make a brunch for friends and what ingredients do I use? I love the way you organize this book. Did you. Is this your first book?Suzanne Vizethann :It's our second book. You know, the first book, “Welcome to Buttermilk Kitchen” Was more of a restaurant focused book, like 100 recipes from the restaurant. So this. This book is, you know, more of a standalone book. It's definitely recipes that you would find maybe as specials in the restaurant, but more as me as a chef, like, my voice as a chef.“Welcome to Buttermilk Kitchen” Stephanie Hansen:So let's talk about that for just a second, because I think a friend of mine, Gavin Kaysen from the Twin Cities, he has, like, a book called At Home that's more of his, like, personality and style. And then he has the restaurant books, which are highly stylized. Obviously, it's a beautiful restaurant. What, after writing the restaurant book, made you want to kind of bring that home into your point of view?Suzanne Vizethann :I think that I love. Well, first of all, I love cooking, and I love sharing recipes with people. And, you know, like you said kind of, you brought up a really good point that chef recipes and restaurant recipes are just that. They're restaurant recipes, and they're sometimes really difficult to pare down to something small and make them accessible in the home kitchen. And so while we attempted to do that in the first book, I think that this was more of an opportunity to say, okay, hey, this is something that I might cook at home, or, you know, this is something that I like to cook in the summer or in the fall, and kind of really bringing that, like, you in my home with me.Stephanie Hansen:So can you tell me a little bit more about your restaurant?Suzanne Vizethann :Sure, yeah. So we actually have two the original restaurants in Atlanta, Georgia. It's been open almost 13 years. You know, brunch focused restaurant, open in the morning, you know, breakfast and lunch primarily. And then I actually just opened a restaurant up in Maine. I live here full time up on the mid coast in a town called Camden. And we have, we took over an 81 year old diner and opened another Buttermilk Kitchen here. And that one's called Buttermilk Kitchen at Mariners to honor the old name.Suzanne Vizethann :So, yeah, same, same style, you know, still a breast brunch driven restaurant, but a little bit more of a coastal flair since we are right on the water.Stephanie Hansen:And did you have a, did you have a move that precipitated opening in another location? Because I'm fascinated by how people can run restaurants. A one and then two, like in two different states. I just don't.📸 Angie MosierSuzanne Vizethann and her restaurant Buttermilk Kitchen serve up some of the tastiest biscuits in the south. Yields 12-14 biscuitsINGREDIENTS4 Cups of all-purpose flour2 Tablespoons sugar2 Tablespoons baking powder2 ½ Teaspoons salt½ lb of cold unsalted butter, grated2 ½ Cups Banner Butter buttermilkINSTRUCTIONS* Mix together all dry ingredients (everything from flour through salt) into a mixing bowl.* Add grated butter and mix into dry ingredients until crumbly and fully incorporated.* Slowly add buttermilk until a sticky dough consistency is achieved (start with 2 cups and add a ½ cup more if needed).* Scoop biscuits onto a pre-greased cookie sheet. Bake at 350 in a convection oven for 10 min (you might need to add time if using conventional oven).* Rotate and continue to cook another 10-12 min until golden brown and ready to eat.Suzanne Vizethann :It's challenging, I'm not gonna lie to you. It is hard and. But I'm very, you know, blessed that I have great people working for me. And I think that because I waited so long to open the second one, I was able to really establish a great team under me that can handle a lot of the heavy lifting when I'm gone. And, you know, I come back, I try to travel back like six to eight times a year to check on them. But I am primarily in Maine and this restaurant's very new, so it requires more of my attention and time. But, you know, I really just am a firm believer that if you attract great people and you treat them well and you pay them well, that they'll be very loyal to you. And, you know, obviously everything's not perfect and.Suzanne Vizethann :But you've gotta relinquish some of that control and trust other great people around you.Stephanie Hansen:So it's changed a lot in the restaurant business. You've been at it for a while. Like, I just remember the days of like the chef, you know, yes, chef, and the really aggressive screaming and you have to be here 22 hours a day in order to be taken seriously. Like, that culture has changed. And I'm wondering for you if that feels like a refreshing change because you've been in it a long time.Suzanne Vizethann :Yeah, no, it definitely does. You know, started off in fine dining, kind of working late, late nights. And I always was really fond of breakfast and kind of breakfast service because not only did it allow you to have your nights free, which I always loved. I'm a morning person. I think too, what I learned very quickly is how important work, life, balance is. And it is, it is A really tough industry and a tough job. And as you know, the, the gen. The next generation coming up is just.Suzanne Vizethann :Is different and you talk to them differently and they have different needs and different wants. And I don't think it's a bad thing. I just think that you. I've learned that, you know, you just have to be accepting of those changes and learn something from that new generation.Stephanie Hansen:Yeah, it's a very feeling generation. They're very oriented towards having feelings, wanting to share those feelings, wanting those feelings to be heard. Which is probably not surprising when you look at the rise of social media in the last 15 years, where that's what we do. We share over share and share again and share some more and really feel like. And I'm guilty of it too. Like, I really feel like everyone needs to know my feelings at all times. It's very interesting when you put that into a setting of a restaurant, because a restaurant is such a living, breathing microcosm of society or whatever is happening at the time.Suzanne Vizethann :Yes. And it's, you know, my first kitchen job, I worked silently. I made $7 an hour. You know, you never challenged the chef. You never challenged anyone around you. You know, you kept your head down and just kept going.Stephanie Hansen:Yeah.Suzanne Vizethann :So it's different for me, for sure. But, you know, I really embrace this younger generation and their needs and wants because I do think it is important to speak up and, you know, value your life and, and have a balance. So we. And we find that when we're flexible with people that it just creates a much better work environment for everybody. And it's challenging. I'm not going to say it isn't because it is challenging to be flexible in restaurants. But, you know, overall, I think that's a reason why we've been so successful is, you know, when. When we do have the daytime and we just try to treat our people really well.Stephanie Hansen:Yeah. And I think it shows. When you talk about your book in particular, did you do all the photographs? Because they're stunning.Suzanne Vizethann :Oh, I wish. No, I'm not that talented. No. I have a photographer, Kelly Berry, who's. We've worked together a very long time and she shot the book. And then my good friend Tom Driver was the stylist and he's so great. Phenomenal. He's phenomenal.Stephanie Hansen:So great.Suzanne Vizethann :Great time doing it.Stephanie Hansen:What I want people to know about with this book, because honestly, if you have a person in your life that's into brunching, because there's sort of that brunch crew, this book should Be number one on your list. It's brunch season, and not only do I love the way it's organized in the pictures, but you have very approachable recipes, and also it feels very modern. So kale and mushroom frittata. Obviously, everybody's got a good cinnamon roll recipe, including you. Pumpkin glaze coffee cake. I have a cookbook that has literally, like 10 pumpkin recipes in it because I'm obsessed. Pecan and cranberry chicken salad. I was kind of surprised to find on a brunch menu, and I loved it.Stephanie Hansen:Also, you've got drinks in here. Summer squash omelette, corn pancakes, and the chia pudding that has been more popular in the last couple of years. What are some of favorite recipes in here or ones that you just think are not to be missed?Suzanne Vizethann :Oh, gosh. So in the summer, I love the. The squash blossoms. They're like a pancake battered stuff. Fried stuffed squash blossom. So hard. Yeah. And it's, you know, I know not everybody knows what a squash blossom is or has worked with one before, but I thought it was just a fun.Suzanne Vizethann :First of all, they're beautiful, and you can only get them in this, you know, small window. And they're, of course, you know, the flowers on the. On the squash. And most people will, you know, stuff them with ricotta or do some sort of, like, Italian preparation. And I was like, I'd be really fun to do some sort of, like, brunch twist on that. So we had a lot of fun doing that. And that was kind of like one of my ideas that actually worked right away. You know, a lot of times I'll have to edit a dish and do a dish many times over.Suzanne Vizethann :And that was like, the one dish I was like, on the first try, I was like, oh, this. This worked out exactly how I thought it was going to work out. So that was really fun. I'm trying to think. I really like the winter chapter. I love the chicken soup. You know, especially up here in Maine, we have a lot of cold days and nights.Stephanie Hansen:Your topography is very similar to Minnesota, where I'm from.Suzanne Vizethann :Okay. Yeah. It's was a big change moving from Georgia, but I. I do really love that chapter. Just being cozy. And there's a lot of. There's some chocolate crepes and again, like.Stephanie Hansen:That chicken soup, a meatloaf slider, felt.Suzanne Vizethann :Meatloaf sliders with persimmon chutney. So again, you know, I'm really. I'm A lot of the recipes, I'm trying to take a familiar dish, like A slider, but then teaching you how to work with a persimmon that most people probably haven't really worked with. So, again, it's just really about going to your local markets, supporting those farmers, and then finding a way to bring that into your home in an approachable way.Stephanie Hansen:Your cinnamon rolls looked really doable. A lot of times, I think when we see cinnamon rolls in books, you know, they look so puffy. And, like, I just. I know that when I make those at home, that's not how they turn out because they don't proof like that. So I felt like yours literally looked like something. Something I could make.Suzanne Vizethann :Oh, awesome.Stephanie Hansen:Good.Suzanne Vizethann :Well, you should try to make them for sure. You know, baking's like. I feel like baking is one of those things that you can actually really follow the recipe, you know, because in. In cooking, like, even day one culinary school, we're taught recipe is just a guideline. You know, interpret it the way you're going to interpret it. Use your common sense, use it as your baseline. But it's okay to, you know, something doesn't taste salty enough, add a little more salt or add this or add that. But with baking, baking, it's very scientific and exact.Suzanne Vizethann :So I feel like if you're somebody that likes to follow a recipe, you know, baking can be a lot of fun.Stephanie Hansen:Who are some of the people that inspire you or books that you find yourself going back to?Suzanne Vizethann :Oh, gosh. I love cookbooks, but there's so many choices. But I. I've always been a really big fan of Donna Hay. I don't know. Yeah, that is, of course, of Australia. And I always. Just when I was really young, when I worked in for a catering company, my boss had a bunch of her books.Stephanie Hansen:They're so gorgeous.Suzanne Vizethann :I would just get lost them.Stephanie Hansen:Yeah.Suzanne Vizethann :I love just her stylistic approach. You know, I love just. I not only do I love, like, preparing food, I love styling food. I love making a plate look beautiful. So I feel like she does that really well. I love anything Jamie Oliver, I think he has such a way, approachable way to cooking. Gosh, I'm, like, looking over at my cookbooks right now. You know, Thomas Keller books.Suzanne Vizethann :Any, like, any of the classics.Stephanie Hansen:Have you ever cooked anything from a Thomas Keller book, though?Suzanne Vizethann :Oh, definitely. I have more, like in culinary school, when I was, like, deeper into it. But yeah, again, I think as I get older, the less pretentious my cooking gets and just the more like, stripped down and relatable it gets, because now it's more just about like, oh, what do I want to cook for at home or on my day off or. I work in a very casual restaurant. So I feel like that's kind of what's made us successful is, you know, kind of marketable. Marketable dishes, you know. Yeah, they gotta taste good, but, like, they gotta grab the. The customer's attention as well.Suzanne Vizethann :So.Stephanie Hansen:Yes, I think, too, when you look at cookbooks and how they're packaged, there's the aspirational books or the books you go to for inspiration, and then there's the, like, oh, I'm really gonna cook out of this one. And.Suzanne Vizethann :Oh, yeah.Stephanie Hansen:Right away, yours was in my pile of. I'm going to call.Suzanne Vizethann :Thank you.Stephanie Hansen:Yeah. Cuddled eggs and shired eggs. And eggs and little ramekins are always, like, such good brunch dishes when you get them, but then, like, they're kind of hard to do when you're making brunch at home. Do you have any, like, tricks or what makes your coddled egg better than most?Suzanne Vizethann :I don't. I mean, I don't know if it's better than most, but it is.Stephanie Hansen:Looks amazing.Suzanne Vizethann :I think the big thing with it, with a coddled egg, is just trying to cook it correctly, you know, not over, like, deciding kind of how you like your egg. Do you like it runny or do you like it more set? And then for there, just keeping an eye on it, you know, making sure. I like mine a little runny.Stephanie Hansen:Me, too.Suzanne Vizethann :So.Stephanie Hansen:But.Suzanne Vizethann :And then, of course, like, you know, I'll tell. I tell chefs this all the time, especially home cooks. Take a look at your equipment that you're cooking on. You know, it's all dependent upon, like, how good your oven is and your stove top and your pan that you're cooking in and the ramekin you're putting the egg in. And then, obviously, most importantly is the ingredients. You know, like, it's. I love doing the coddled egg with the kale or, like, fresh spinach, and it's like, go. Go to your market and grab, you know, fresh spinach.Suzanne Vizethann :Like, just grab something beautiful, and that's going to make the dish shine.Stephanie Hansen:One recipe in here that I was really pleased to see, and I felt like I could make it, but it also felt a little bit Southern. Was the winter greens gumbo.Suzanne Vizethann :Yeah.Stephanie Hansen:Well, filet in there, which, of course, that's what makes it the gumbo. It looks so homey and so hearty.Suzanne Vizethann :It's so good. It's so good. And it's just a different twist on a regular Gumbo, because it's got a lot of the greens in it. So it just. Again, it's like one of those very comforting dishes, but it also feels very healthy at the same time. But, yeah, I love that dish.Stephanie Hansen:I'm gonna for sure make that one. It looked just amazing. When you were working on the book and thinking about what recipes to put in it, was it pretty easy to figure out what you wanted to add, or did you have to cut a lot?Suzanne Vizethann :It really depended on the chapter. You know, I think it was a lot of. Definitely some editing, you know, some trial and error. Some dishes. I just knew I'd. I'd had them before, you know, on the restaurant menu. So those were more of the easy ones. But, yeah, I mean, it takes a lot of.Suzanne Vizethann :Of editing and remaking and testing, and a lot of testing goes into the book. So from there, it really just depended on did I like the way it turned out, did other people trying it, like it? And then. But I really. The easy part about the book was leaning in on the seasons. You know, like, you take your inspiration from the market, what's growing, and it's like, okay, well, what can I do with tomatoes? Or what can I do with this? And then it was like, you give yourself a theme of brunch, and that makes it all. You know, I call it creative constraints. And that really helps you kind of narrow down what you're going to do, because the sky's the limit and there's so many dishes out there. Right.Suzanne Vizethann :So.Stephanie Hansen:Yes. Is it hard for you to do a book tour? I mean, running two restaurants. And does having a restaurant kind of. Is that the sales mechanism for the book? I would imagine it might be, yeah.Suzanne Vizethann :It's, you know, and it's. It kind of my opinion kind of goes back and forth sometimes, like doing a true book tour, because they're great and they're helpful and they're obviously great exposure. But having two restaurants is such an important platform to sell the book because you're, you know, you got to think about it. In the Atlanta restaurant, we see over 2, 000 people a week. And then up here in Maine, obviously much smaller town, but we're in such a high tourist area, so our population triples in the summer.Stephanie Hansen:Yep.Suzanne Vizethann :All the foot traffic we're getting, it's really important that you have them in the stores, and then obviously from there, they can go on our website and have them shipped, and they can. There's other ordering platforms obviously they can get it from. But I would say having them in two restaurants is very important.Stephanie Hansen:Yeah, it seems like it'd be such a great way to sell books. I was like, yeah, absolutely.Suzanne Vizethann :It is.Stephanie Hansen:I need to open a restaurant.Suzanne Vizethann :Yeah, don't do that.Stephanie Hansen:No, I probably won't. But can we talk a little bit about the drinks? Because with brunch, a lot of times there's drinks. Are there drinks or mocktails that you really feel partial to in the cookbook?Suzanne Vizethann :Oh, gosh. Trying to think. I love the. I gotta go look back at the drinks I put in there.Stephanie Hansen:I'll tell you some.Suzanne Vizethann :Yeah, tell me something.Stephanie Hansen:Yeah, okay, hang on. I'm just gonna get into this chapter here because I always think, you know, I don't know. I like to drink when I go to brunch. You've got the blueberry jam lemonade, a chocolate.Suzanne Vizethann :That's a popular one.Stephanie Hansen:Blueberry jam. People don't realize that, like, jams. You know how you have all these jars of jams in your house? They make great drink components.Suzanne Vizethann :They really do. Yes. We actually have that on the. At the Atlanta. Well, actually, we have them on both. We're. We have, like, a signature blueberry basil jam that we make in house, and it goes with our biscuits and, like, all our toast and stuff like that. And it's just been wildly popular.Suzanne Vizethann :And one day I think a server was like, we should put this in the lemonade. And we also serve a version of it with vodka, as we call it the boozy blue.Stephanie Hansen:Yeah, I like it.Suzanne Vizethann :But, yeah, it makes great. It's like, you know, it just would replace, like, the simple syrup or the sweetener or whatever you're going to use. So.Stephanie Hansen:So in this recipe, they've got a quarter cup of jam, plus 2 tablespoons, and then 4 cups of prepared lemonade and the basil, and then it's just shaken and. Yep, all set.Suzanne Vizethann :Really good in the summer. Oh, and I love the. The watermelon popsicle. Gosh, why am I blanking so hard here?Stephanie Hansen:I'll tell you, because I just saw a picture of it. It is watermelon ice pop mimosas with the basil.Suzanne Vizethann :Those were so fun to make. So I actually was inspired by that. I don't know if you've ever heard of Eleven Madison Park.Stephanie Hansen:Oh, yes. The granola is legendary. Daniel Humm. Come on. He's the best.Suzanne Vizethann :Yeah, I got to go. A couple years ago, and we had just the most phenomenal experience. And we sat at the bar, which was so fun. A girlfriend of mine, and we went in, and it just. This bartender was Amazing. And everything on the drink menu was seasonally inspired. And they just had all these cool things. And I just was really, really inspired.Suzanne Vizethann :And I was like, what can I do with a watermelon? And so I made these, like, really cool watermelon popsicles and just stuck it into glass of Prosecco. And it's awesome because, you know, it's great way to entertain.Stephanie Hansen:Yeah.Suzanne Vizethann :Because then once the people grab their drinks and eventually it melts and then you have this awesome, you know, watermelon slush in your.Stephanie Hansen:Have you ever. Have you ever heard of something called a Johnny Pop where you are Johnny Pop?Suzanne Vizethann :I don't think so. I know a Johnny cake.Stephanie Hansen:Okay. So they're these natural popsicles that are. Were invented by a college kid in. In Minneapolis. And they're starting to get more nationwide exposure because they're at Costco and Target and some other places.Suzanne Vizethann :Okay.Stephanie Hansen:They have these really great flavors and they have like a watermelon flavor or a sugar free hibiscus. And they are great as a shortcut to put in a Prosecco, just like you did. It's got a fun presentation and it's really colorful, but tastes great.Suzanne Vizethann :That's awesome.Stephanie Hansen:Let's talk about your frying chicken. I'm working on a fried chicken episode, so I sort of have chicken on the brain.Suzanne Vizethann :Okay.Stephanie Hansen:You fry yours in a shallow fry of about an inch of oil. Is that correct?Suzanne Vizethann :Yeah.Stephanie Hansen:And is that how, like, did you see your mom do it that way? Because there's different theories. Like, some people shallow fry, some people deep fry.Suzanne Vizethann :So growing up, you know, I didn't grow up in a traditional southern family, but my dad loved fried chicken. And he would shallow fry it. He would always do, like, the thighs and he would get one of those big, like electric griddles that you would plug in.Stephanie Hansen:Yep.Suzanne Vizethann :And do like, you know, an inch of the oil and dry that way. At the restaurant, we actually deep fry it like real low on like 275 degrees. But I like this recipe because I think it's more approachable for the home kitchen. You know, most people are not going to be deep frying or. Yeah, it makes a mess. And so I really, I like both ways, but I feel like in more of a home setting, it's better to use like a big cast iron and fried on both sides and then finish it in the oven. It gets really nice and crispy.Stephanie Hansen:Yeah, same. Same theory. But I did like that you in your garnish, you have like, it looks like you fried up some basil maybe.Suzanne Vizethann :Yeah, I Love frying herbs.Stephanie Hansen:Okay. I never do that, but I should.Suzanne Vizethann :And people. It's such like an old. I hate to say outdated. It's like a very. I mean, I've seen Thomas Keller do it. Like, it's.Stephanie Hansen:It's kind of a 1980s thing.Suzanne Vizethann :Yeah. But I love it.Stephanie Hansen:Yeah, for sure.Suzanne Vizethann :To me, it never goes out of style. And most people don't know they can do it. Like, you could take, you know, beautiful sprigs of fresh basil and throw them into the fryer, and they just pop up and crisp, and they're like the. They look like stained glass.Stephanie Hansen:Yeah, they're cool looking.Suzanne Vizethann :And you can do it with thyme and sage and all that stuff. And it's just kind of a really cool little entertaining little trick to kind of wow your guests with.Stephanie Hansen:We have a dry rubbed fried chicken wing spot here. Part of what they do is they fry the basil with the rub. And really, it just makes a nice presentation. Well, this has been really delightful to talk to you.Suzanne Vizethann :Yeah, thank you so much. Yeah. You have a great food scene up there.Stephanie Hansen:Yeah, we do. Yeah, we do. And we just. We just had one of our restaurants win the James Beard award this year. So I'm really excited about that. Before we let you go, I'm going to ask you about Hollandaise, because as someone who has a brunch restaurant, you've probably made more hollandaise than you can even imagine making in the world of Hollandaise. Do you even like it?Suzanne Vizethann :A couple times. I do like it. You know, it's funny, I. I never order a Benedict on a menu ever.Stephanie Hansen:Me neither.Suzanne Vizethann :I just don't. And I like it, but I just. Yeah, I never order it.Stephanie Hansen:What is the secret to making the delicious sauce to the Hollandaise? Yeah.Suzanne Vizethann :Well, you. You want to make sure it doesn't break, so you need to incorporate your butter very slowly. A trick, a really good trick is to use a blender because you get that motor going, but, you know, you want to make sure that your yolks are in there first and you allow them to blend and incorporate before adding your melted butter.Stephanie Hansen:Good trick.Suzanne Vizethann :That's kind of it, you know, and then you just. It's just a little practice, a little confidence, and just slowly streaming in that butter. We have been playing around with the maple hollandaise at the restaurant right now where we're sweetening it with maple syrup.Stephanie Hansen:Yum.Suzanne Vizethann :And it's come out really well. And the base of it are little mini butterbilt pancakes. So that takes place at the bread.Stephanie Hansen:Cute.Suzanne Vizethann :Yeah.Stephanie Hansen:Yeah, I love that. All right.Suzanne Vizethann :Fun. Way to throw different seasonings in it, too. You know, you don't have to just do the traditional holidays. You can do all sorts of things.Stephanie Hansen:Yeah, I love it. And just mixing it up, that would be good, too, with chicken.Suzanne Vizethann :Yeah, definitely.Stephanie Hansen:Just like a chicken and waffle on holiday situation. All right, well, we are really delighted to speak with you. It's Chef Suzanne Visitan. I said it wrong that time, didn't I? Okay, okay, One more time. Chef Suzanne Visathan van. Wrong again, Chef Suzanne Veffan. And it is brunch season. A year of delicious mornings from the Buttermilk kitchen for photographed by Kelly Berry, which we talked about because the book is really beautiful.Stephanie Hansen:I will put a link to purchasing the book. I will also put a link to both your restaurants so if people are in Georgia or in Maine, they can check you out. And I'll put a link to your first book, too, so that everyone can find your recipes. Because, again, really beautiful book. I think home cooks are really going to like it. And if you're a bruncher, it's for you.Suzanne Vizethann :Thank you so much, Stephanie. I appreciate it.Stephanie Hansen:Thank you so much. I appreciate your time. It was fun to chat.Suzanne Vizethann :Yeah, you too. Have a great day.Stephanie Hansen:You too. Bye. Bye.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
