A brand new season of The Dish is here, and we’re kicking things off with a Michigan favorite – pączki. We’ll take you inside a popular Hamtramck bakery known as "Pączki Headquarters," to see what it takes to make thousands of these rich jelly donuts ahead of Fat Tuesday, plus we’ll talk to a food writer about why this Polish tradition is so beloved, and how the pączki keep evolving.

GUESTS:
Micki Maynard, journalist and editor of Culinary Woman Newsletter on Substack
Suzy Ognanovich, New Palace Bakery family member

Photo caption: New Palace Bakery offers traditional and new flavor pączki.

Photo credit: Ronia Cabansag

A brand new season of&nbsp;The Dish is here, and we&rsquo;re kicking things off with a Michigan favorite &ndash; pączki. We&rsquo;ll take you inside a popular Hamtramck bakery known as "Pączki Headquarters," to see what it takes to make thousands of these rich jelly donuts ahead of Fat Tuesday, plus we&rsquo;ll talk to a food writer about why this Polish tradition is so beloved, and how the pączki keep evolving.
GUESTS:
<ul>
<li>Micki Maynard, journalist and editor of Culinary Woman Newsletter on Substack</li>
<li>Suzy Ognanovich, New Palace Bakery family member</li>
</ul>
<hr>
Photo caption: New Palace Bakery offers traditional and new flavor pączki.
Photo credit: Ronia Cabansag

The Dish, hosted by Mercedes Mejia, brings you behind the scenes with Michigan’s most inspiring chefs and culinary talents. Learn how food connects these chefs to their cultures, and strengthens our communities, one dish at a time.

Support our work: michiganpublic.org/podfund

The Dish, hosted by Mercedes Mejia, brings you behind the scenes with Michigan’s most inspiring chefs and culinary talents. Learn how food connects these chefs to their cultures, and strengthens our communities, one dish at a time.
Support our work: <a href="https://www.michiganpublic.org/podfund">michiganpublic.org/podfund</a>

The Dish, hosted by Mercedes Mejia, brings you behind the scenes with Michigan’s most inspiring chefs and culinary talents. 

The Dish

Paczki Day: A Polish tradition with a modern twist

We spent some time with Yumna Jawad, better known as Feel Good Foodie, in her Grand Rapids home. She shared her must-have holiday dish and some super practical tips to help us all survive the holiday season in the kitchen.
Find Yumna's stuffed grape leaves recipe here
Find the landing page for Yumna's episode here
Find The Dish's suggestion form here, or email us at TheDish@MichiganPublic.org

We spent some time with Yumna Jawad, better known as Feel Good Foodie, in her Grand Rapids home. She shared her must-have holiday dish and some super practical tips to help us all survive the holiday season in the kitchen.
<ul>
<li data-pm-slice="1 1 []"><a href="https://feelgoodfoodie.net/recipe/lebanese-stuffed-grape-leaves/">Find Yumna's stuffed grape leaves recipe here</a></li>
<li data-pm-slice="1 1 []"><a href="https://www.michiganpublic.org/podcast/the-dish">Find the landing page for Yumna's episode here</a></li>
<li data-pm-slice="1 1 []"><a href="https://forms.fillout.com/t/fRKCYeDpUJus">Find The Dish's suggestion form here</a>, or email us at TheDish@MichiganPublic.org</li>
</ul>

Cooking through the holidays with Feel Good Foodie's Yumna Jawad

British-born and Michelin-starred chef Kieron Hales has cooked for presidents and royalty across 27 countries. 

He's Executive Chef at Zingerman's Cornman Farms in Dexter, Michigan, a farmhouse and event space with a restored red barn on the property. He works with couples to create custom menus—crafting farm-to-table meals or recreating family favorites—and provides them with the recipes to keep.

Today he talks with me about his favorite food memory, his mother's crepe cannelloni. It’s a labor-intensive lasagna-like creation of crepes stuffed with bolognese and baked in bechamel sauce. Plus what he takes away from cooking at the highest levels of the culinary world, and what it means to create meals that become memories. 

We’d love for you to fill out this listener survey. It will only take a few minutes, and it will help us know what you want to hear! 

If you like what you hear on the pod, consider supporting our work.

Music in this episode by Blue Dot Sessions.

British-born and Michelin-starred chef Kieron Hales has cooked for presidents and royalty across 27 countries.&nbsp;
He's Executive Chef at <a href="https://zingermanscornmanfarms.com/">Zingerman's Cornman Farms</a> in Dexter, Michigan, a farmhouse and event space with a restored red barn on the property. He works with couples to create custom menus&mdash;crafting farm-to-table meals or recreating family favorites&mdash;and provides them with the recipes to keep.
Today he talks with me about his favorite food memory, his mother's crepe cannelloni.&nbsp;It&rsquo;s a labor-intensive lasagna-like creation of crepes stuffed with bolognese and baked in bechamel sauce.&nbsp;Plus what he takes away from cooking at the highest levels of the culinary world, and what it means to create meals that become memories.&nbsp;
<hr>
We&rsquo;d love for you to fill out&nbsp;<a href="https://forms.gle/tRg7LtjFiCAazNR39">this listener survey</a>. It will only take a few minutes, and it will help us know what you want to hear!&nbsp;
If you like what you hear on the pod, consider <a href="http://michiganpublic.org/podfund" data-stringify-link="http://michiganpublic.org/podfund" data-sk="tooltip_parent">supporting our work.</a>
Music in this episode by<a href="https://www.sessions.blue/" data-stringify-link="https://www.sessions.blue/" data-sk="tooltip_parent"> Blue Dot Sessions.</a>

How Chef Kieron Hales turns wedding meals into memories at Cornman Farms

MIDROLL

In Boyne City, a little lakeside town in Northern Michigan, there’s a bakery offering crepes of a quality that you'd expect to find in France. It’s owned by a classically trained French baker, Gildas Berrou. The shop offers a variety of savory and sweet fresh-baked goods, including traditional crepes made to order. Just don’t ask Gildas to add American cheese.

HELPFUL LINKS:
Find the Gildas' Lake Street Bakery website here
Find bonus footage on our website here

We’d love for you to fill out this listener survey. It will only take a few minutes, and it will help us know what you want to hear! 

If you like what you hear on the pod, consider supporting our work.

Music in this episode by Blue Dot Sessions.

In Boyne City, a little lakeside town in Northern Michigan, there&rsquo;s a bakery offering crepes of a quality that you'd expect to find in France. It&rsquo;s owned by a classically trained French baker, Gildas Berrou. The shop offers a variety of savory and sweet fresh-baked goods, including traditional crepes made to order.&nbsp;Just don&rsquo;t ask Gildas to add American cheese.
HELPFUL LINKS:
<ul>
<li data-pm-slice="1 1 []">Find the <a href="https://www.gildaslakestreetbakery.com/">Gildas' Lake Street Bakery website here</a></li>
<li data-pm-slice="1 1 []">Find <a href="https://www.michiganpublic.org/podcast/the-dish">bonus footage on our website here</a></li>
</ul>
<hr>
We&rsquo;d love for you to fill out&nbsp;<a href="https://forms.gle/tRg7LtjFiCAazNR39">this listener survey</a>. It will only take a few minutes, and it will help us know what you want to hear!&nbsp;
If you like what you hear on the pod, consider <a href="http://michiganpublic.org/podfund" data-stringify-link="http://michiganpublic.org/podfund" data-sk="tooltip_parent">supporting our work.</a>
Music in this episode by<a href="https://www.sessions.blue/" data-stringify-link="https://www.sessions.blue/" data-sk="tooltip_parent"> Blue Dot Sessions.</a>

Paczki Day: A Polish tradition with a modern twist

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