Beyond the Plate

HEARD (023): Thai in the Bahamas, tempeh chips, matzah chilaquiles, ending childhood hunger, desserts for one(!), and the bottom of a tortilla chip bag.

Mon, 30 Mar 2026 12:00:00 -0500

In this episode, Kappy shares what’s on his plate at the moment.

Links and handles mentioned in this episode:

Ko Sa Wan | Ian Kittichai | Atlantis

Mamame Tempeh Chips | IG

@jewishfood | Matzah Chilaquiles

Billy Bearing Witness | Billy Shore | Share Our Strength

Broma Bakery | IG | Sweet Tooth Cookbook

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HEARD (022) (Bonus): Expo West highlights - brand collaborations, standout founders, and what tasted great

Mon, 16 Mar 2026 12:00:00 -0500

In this special bonus episode of HEARD, Kappy shares insights from Expo West - the natural and organic CPG industry’s biggest event. He joins Ilana Shenitzer, EVP of Consumer Brands at Ruder Finn, to talk about the brands, collaborations, founders, and food products that stood out on the show floor.

Links and handles mentioned in this episode:

Cloud 23 | Cravings | Caliwater | Once Upon A Farm

Promobile Marketing | Sababa Foods x Fearless Eggs | Little Sesame x Yellowbird | Gato Dates | Tamar Date Coffee

Kooshy Croutons | Popnuts | Purely Elizabeth | Poppi | Fishwife

Siete Foods | Goodles

Simply NKD Chips | Amylu Foods

Zahav Foods | Sweet Loren’s | Just Ice Tea

Evergreen Waffles | Nana Joes Granola | CirC Protein Bites

Goldie Lemonade | Ice Cream For Bears

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HEARD (021): A new Hollywood restaurant, 3 farm daughters, sous vide egg bites, Expo West, Nassau Paradise Island Wine & Food Festival, and bone broth.

Mon, 02 Mar 2026 12:00:00 -0500

In this episode, Kappy shares what’s on his plate at the moment.

Links and handles mentioned in this episode:

The Benjamin Hollywood | IG

3 Farm Daughters

Sous Vide Egg Bites

Expo West

Nassau Paradise Island Wine & Food Festival

Brodo | Chef Marco Canora

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HEARD (020): Cuban classics, farm-to-ferment miso, slow cooker rules, Jamie Oliver on change, South Beach Wine & Food Festival, and a hot sauce reset.

Mon, 16 Feb 2026 12:00:00 -0500

In this episode, Kappy shares what’s on his plate at the moment.

Links and handles mentioned in this episode:

Puerto Sagua Restaurant

Shared Cultures | IG

NY Times Slow Cooker Hoisin Garlic Chicken | Sarah DiGregorio

Jamie Oliver BtP Episode | Jamie Oliver

SOBEWFF

Cutino Sauce Co. | Cutino IG | Ouilmette Spice Company

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Chef Jamie Oliver: The Side of Him You’ve Never Really Heard From (S12/Ep.20)

Wed, 11 Feb 2026 03:00:00 -0500

For our season finale, we're excited to welcome Jamie Oliver - one of the most recognized chefs in the world and a global food icon who’s used his platform to educate, advocate, and inspire. In this episode, Kappy sits down with this legend to trace his extraordinary journey: from growing up in a rural English pub kitchen (literally) to transforming food education and policy across the globe. They explore the impact of dyslexia, the challenges of raising five kids while staying grounded, and why his latest book, Eat Yourself Healthy, is about so much more than what’s on your plate. At the heart of his story is the belief that food is a force for good - for our bodies, our families, and our communities. Enjoy this episode as we go Beyond the Plate… with Chef Jamie Oliver.

This episode is brought to you by Fords Gin - the cocktail gin.

(You’ll find the drink recipe heard in this episode below.)

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***

The Miso Collins

Recipe courtesy of Kayla Mata.

Makes 1 cocktail

1.5 parts Fords Gin

.5 part fino sherry

.5 part fresh squeezed lemon juice

.25 part miso honey*

Soda water, to top

Lemon twist, to garnish

*For the miso honey: mix 1 cup honey, 1 cup brewed dandelion tea (still warm), and 2 tablespoons white miso. Mix all together until the honey and miso are dissolved, and then strain. This syrup will hold in the fridge for up to two weeks.

Add the gin, fino sherry, lemon juice, and miso honey to an ice-filled cocktail shaker - lightly shake and strain over fresh ice in a collins glass. Top with some soda water and garnish with a lemon twist.

Chef Evan Funke: How Discipline - and a Plane Ticket - Changed His Life (S12/Ep.19)

Wed, 04 Feb 2026 03:00:00 -0500

Evan Funke is a chef, restaurateur, author, and torchbearer of Italian culinary tradition. Known for his obsessive dedication to pasta, he’s behind some of the most celebrated restaurants in LA and beyond. In this episode, we talk about the power of mentorship, the tension between preserving heritage and forging new paths, and why Evan chose a harder, more disciplined road in his craft. He shares how years of focused practice and repetition- not ego- continue to define his approach in the kitchen. He also shares the importance of building community within the restaurant, and how that belief drives both his team culture and his support for organizations like World Central Kitchen, Baby2Baby, Alex’s Lemonade Stand Foundation, and No Kid Hungry. Enjoy this episode as we go Beyond the Plate… with Chef Evan Funke.

This episode is brought to you by Mill - the sleek, odorless food recycler for your home. Learn more and get $75 off at mill.com/btp. Offer may expire.

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HEARD (019): corn mocha, ice cube molds for soup, basic roast(ed) chicken, 1/2 price food, 2 children's books recommended by chefs, and restocking your pantry.

Mon, 02 Feb 2026 12:00:00 -0500

In this episode, Kappy shares what’s on his plate at the moment.

Links and handles mentioned in this episode:

Milli by Metric | Metric Coffee | IG

Souper Cubes

Combustion Inc.

Too Good To Go | IG

How Full Is Your Bucket? For Kids | Chef Gavin Kaysen | Daniel’s Dream | Chef Daniel Humm

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Jessica Secrest/@applesauceandadhd (LIVE) The ADHD Mom Who Built a 10M+ Following by Being Herself (S12/Ep.18)

Wed, 28 Jan 2026 03:00:00 -0500

Jessica Secrest is a mom, content creator, and now cookbook author who’s built a deeply loyal following by doing one thing: showing up as herself. We sat down for a live conversation at Everybody’s Coffee/The Book Cellar in Chicago to talk about her new book, Of Course It’s Good!, and the unexpected journey that led her from packing lunches for her son to becoming a viral force across TikTok, Facebook, Instagram, and beyond. She shares the moment she realized she was “onto something,” how a taco potato tot casserole changed her life, and why she’s never missed a day of posting in over two years. We also dig into food memories, family, and why she still does all her filming and editing solo. Enjoy this LIVE episode as we go Beyond the Plate… with Jessica Secrest of @applesauceandadhd.

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Beyond the Drink: Christine Kim Doesn’t Care What You Order - She Just Wants You Happy (S12/Ep.17)

Wed, 21 Jan 2026 03:00:00 -0500

Christine Kim is a Washington, DC-based bartender and the newly crowned U.S. Bartender of the Year at the Tales of the Cocktail Spirited Awards. She shares the journey that began with her first restaurant job at just 13 years old, and how her path ultimately led to becoming a partner and Beverage Director of one of the country’s most celebrated neighborhood bars. We discuss how her background in food shapes her approach to drinks, the importance of creating a space for community, and why she still has no judgment for a good vodka soda. She also opens up about her work with organizations like the Human Rights Campaign (Chefs for Equality), various AAPI initiatives, and fundraising efforts to support displaced families in D.C. Enjoy this episode as we go Beyond the Drink… with Christine Kim.

This season of #BeyondtheDrink is brought to you by Fords Gin, - the cocktail gin.

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HEARD (018): an all-day Italian café in Chicago, a delicious bloody mary mix, PB Banana Oatmeal Bars, food waste, SANDWICHES, a new kind of hotel experience, and spices.

Mon, 19 Jan 2026 12:00:00 -0500

In this episode, Kappy shares what’s on his plate at the moment.

Links and handles mentioned in this episode:

Bar Tutto | Chef Joe Flamm | day off group | Share Our Strength/No Kid Hungry

Eleven City Diner | IG

PB Banana Oatmeal Bars | Erin Lives Whole | IG

Littlefoot Ventures

Adam Mesnick/Deli Board | BtP Episode | Siete Foods

The Neighborhood Hotel

This episode is brought to you by Siete Foods.

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Chef Grant Achatz (Re-Release): How to Chase the Impossible - Even When Everything’s at Stake (S12/Ep.16)

Wed, 14 Jan 2026 03:00:00 -0500

Note: This episode was originally released in 2020 and is being re-shared due to its continued relevance and listener response. It reflects the business context at the time of recording.

Grant Achatz is the Creative Director & Co-Owner of The Alinea Group. Named one of TIME Magazine’s 100 Most Influential People in the world and a multi-time James Beard Award winner, Grant’s story goes far beyond accolades. In this episode, he shares how his early days in a Michigan diner shaped his relentless work ethic, how he handles criticism at the top of his game, and how a life-threatening diagnosis forced him to reimagine his identity as a chef. He opens up about creativity, fatherhood, and giving back to the hospital that saved his life. Enjoy this episode as we go Beyond the Plate… with Chef Grant Achatz.

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Adam Mesnick (Deli Board): He Quit Banking to Build One of the Best Sandwich Shops in America (S12/Ep.15)

Wed, 07 Jan 2026 03:00:00 -0500

Adam Mesnick is the “Chairman of the Board” and founder behind Deli Board in San Francisco - a place that’s built a cult following with chefs, tech execs, and loyal regulars alike. With a career that started in mortgage banking, Adam made the leap to professional cooking in his mid-30s, fueled by a lifelong passion for food and a deep respect for hospitality. In this episode, he shares how Deli Board became a benchmark for sandwich craftsmanship, why he limits bulk orders, and how every detail - down to the way each sandwich is wrapped - reflects his relentless dedication to quality and consistency. Adam also opens up about the impact he strives to make daily in his community - whether it’s being vocal about the neighborhood he’s built his business in by calling for change, helping clean up the streets he walks every day, feeding someone in need, or contributing to the SOMA West Community Benefit District. Enjoy this episode as we go Beyond the Plate… with Adam Mesnick.

This episode is brought to you by Siete Foods.

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HEARD (017): pistachio halva rice krispie treat, sourdough pasta, chef’s press, Chicago style “Italian Beef” carpaccio, pie crust cookies, a chocolate bar collab, and fancy choco tacos.

Mon, 22 Dec 2025 12:00:00 -0500

In this episode, Kappy shares what’s on his plate at the moment.

Links and handles mentioned in this episode:

hani's bakery + café | Miro Uskokovic | Shilpa Uskokovic | Daniel Alvarez | Jake Cohen BtP episode

Bionaturae Sourdough Pasta | Rachael Ray

Dimmi Dimmi Corner Italian | Chef Matt Eckfeld | Cornerstone Restaurant Group

Janie’s Life Changing Baked Goods | Janie’s ig

La Boîte × Éclat Chocolate Bars | Christopher Curtain | Lior Lev Sercarz (limited edition)

The Chef’s Press | IG

Tacolate | Tyler Malek

This episode is brought to you by Siete Foods.

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Beyond the Drink: How Kevin Armstrong Built One of the Most Respected Bars in the World (S12/Ep.14)

Wed, 17 Dec 2025 03:00:00 -0500

Kevin Armstrong is a celebrated bartender, bar owner, educator, and author based in East London. His neighborhood bar has become a global destination - thanks in part to its daily-changing cocktail menu and one of the most thoughtfully trained teams in the business. In this episode, Kevin shares why he believes great bars are built on great experiences, not just great drinks, and how he empowers his staff to lead with both creativity and consistency. He also highlights his involvement with organizations like Equal Measures and Celebrate Her, which support mentorship and diversity in the bar industry. Enjoy this episode as we go Beyond the Drink… with Kevin Armstrong.

This season of #BeyondtheDrink is brought to you by Fords Gin, - the cocktail gin.

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Jake Cohen: How Hosting Dinner Parties Changed Everything (S12/Ep.013)

Wed, 10 Dec 2025 03:00:00 -0500

Jake Cohen is a two-time bestselling cookbook author, culinary content creator, and unapologetic dinner party enthusiast. In this episode, he shares how a childhood curiosity for hosting dinner parties and Shabbat dinners became a lifelong passion for bringing people together around the table. From CIA to food media, Jake opens up about his path through fine dining, his strategic career shifts, and the intentionality behind every step of his new book Dinner Party Animal. He talks about building a life and career rooted in intention, creativity, and joy. He also opens up about how he gives back to his community through his work with OneTable and City Harvest, two organizations that reflect his belief in the power of food to bring people together. Enjoy this episode as we go Beyond the Plate… with Jake Cohen.

This episode is brought to you by Fords Gin - the cocktail gin.

(You’ll find the drink recipe heard in this episode below.)

This episode is brought to you by Siete Foods.

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***

The Chosen Martini

Recipe courtesy of Anna Mains.

Batched in a 750ML Fords Gin bottle - makes approximately 6-7 martinis

15 parts Fords Gin

5 parts Dry Vermouth

3 parts filtered pickle brine*

2 parts filtered water

Dill cornichons, garnish

Cocktail Onions, garnish

Caper Berries, garnish

Set aside 10oz. of gin into a mixing glass (or deli quart container) - make yourself a cocktail to enjoy while your martinis are chilling, or save for later.

Add dry vermouth, pickle brine and water into the Fords Gin bottle, put the cap back on the bottle, give it a few shakes, and put it in the freezer to chill (ideally overnight).

When the bottle is visibly frozen, pour the batched cocktail into a COLD ‘nick & nora’ glass or a coupe glass, and garnish with speared cornichon, cocktail onion, and caper berry.

*I prefer a classic kosher dill brine, but I’m not your Jewish mother- I won’t tell you what to do. Use whatever style you want, just pour the brine through a coffee filter before adding to the batch.

HEARD (016): immersion blenders, pressure cookers, brand values, what knives I use, Chef Joel Gamoran, buy someone a restaurant gift certificate, and frozen charleston chews.

Mon, 08 Dec 2025 12:00:00 -0500

In this episode, Kappy shares what’s on his plate at the moment.

Links and handles mentioned in this episode:

Vitamix Immersion Blender and Attachments | IG

Instant Pot Pressure Cooker | mine

Beyond the Drink x Alexis Soler

Mac Knives | Professional Series

Chef Joel Gamoran | Homemade | ReFED Food Waste Solutions Summit

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Beyond the Drink: How Miami Native Alexis Soler Became a Pioneer in Nashville’s Bar Scene (S12/Ep.12)

Wed, 03 Dec 2025 03:00:00 -0500

Alexis Soler made the leap from Miami’s high-energy bar world to a Nashville that looked very different from the city we know today. In this conversation, she shares how that move shaped her creatively and opened the door to building some of Nashville’s most thoughtful and dynamic hospitality experiences. We explore her process for developing cocktails, her growing passion for design, and her love of pushing herself - whether that’s opening a new food and beverage concept or climbing mountains (literally). She also speaks about her thoughtful approach to social impact - from supporting national parks to choosing brands whose values align with her own. Enjoy this episode as we go Beyond the Drink… with Alexis Soler.

This season of #BeyondtheDrink is brought to you by Fords Gin, - the cocktail gin.

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Vaughn Vreeland (LIVE): The Story Behind NYT’s Cookie Book Everyone’s Talking About (S12/Ep.11)

Wed, 26 Nov 2025 03:00:00 -0500

Vaughn Vreeland is a writer, recipe developer, and video series host for NYT Cooking - and the co-creator behind the wildly popular Cookie Week. We sat down for a live conversation at The Book Cellar in Chicago to talk about his journey from bakery counter to bylines, and how he brings joy and intention to everything he creates. Vaughn shares the inspiration behind COOKIES, the new book he curated for NYT Cooking. Whether you're a seasoned home baker or a total beginner, there are plenty of recipes that’ll make you want to play in the kitchen and share the joy of baking. And don’t miss the audience Q&A at the end - it’s filled with fun, thoughtful, and insightful questions. Enjoy this LIVE episode as we go Beyond the Plate… with Vaughn Vreeland.

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HEARD (015): A ‘London-Italian’ restaurant, soy sauceS, cookies, Chicago Chefs Cook, taste curators, corduroy aprons, and SHARPEN YOUR KNIVES.

Mon, 24 Nov 2025 12:00:00 -0500

In this episode, Kappy shares what’s on his plate at the moment.

Links and handles mentioned in this episode:

Motorino London | Stevie Parle | Luke Ahearne

Chef Liv’s Soy Sauce | HEYDOH Soy Sauce

Cookies book | Vaughn Vreeland

Chicago Chefs Cook

Palate Palette | The Taste Curators | Lish Steiling | Abbey Cook

Hedley & Bennett corduroy collection | Ellen Bennett

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Beyond the Drink: Simon Ford Has Seen It All. Here’s What Still Surprises Him. (S12/Ep.10)

Wed, 19 Nov 2025 03:00:00 -0500

Simon Ford is one of the most respected voices in the spirits and cocktails industry - and a true steward of gin culture. In this episode, he returns to the pod and shares the story behind the second-ever release of Fords Sloe Gin, a centuries-old English tradition made by steeping wild sloes in gin. We cover some exciting things happening around the world in bars, including the martini (or rather, the size), savory cocktails, and the small details that leave lasting impressions in hospitality. Simon also shares his admiration for bartenders and bars around the world and reflects on how global travel continues to shape his creativity. Enjoy this episode as we go Beyond the Drink… with Simon Ford.

This season of #BeyondtheDrink is brought to you by Fords Gin, - the cocktail gin.

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Chef Leah Cohen: She Stopped Cooking Other People’s Food - and Found Her Culinary Voice (S12/Ep.09)

Wed, 12 Nov 2025 03:00:00 -0500

Leah Cohen is the chef, author, and Top Chef alum behind NYC’s Pig & Khao. From delivering pizzas as a teen to training in Michelin-starred kitchens around the world, she carved her path the old-school way - through hustle, honesty, and a whole lot of rice. In this episode, Leah opens up about how traveling through Southeast Asia became the turning point that shaped the food she makes today. She also shares what it’s like building a career alongside motherhood. While still running a restaurant, she reflects on leaning more into the social media world - and why showing people how to cook the food she loves has become such a meaningful part of her work. Leah also discusses causes close to her heart, including Alzheimer’s awareness and her support of Ark Solves, a charity that works with rural communities who want to secure their food, health, income, and a hunger-free future. Enjoy this episode as we go Beyond the Plate… with Chef Leah Cohen.

This episode is brought to you by Fords Gin - the cocktail gin.

(You’ll find the drink recipe heard in this episode below.)

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***

Ube & Tonic

Recipe courtesy of Anna Mains.

Makes 1 cocktail

1 1/2 parts Fords Gin

1/2 part Ube Syrup *

1/4 part Calamansi Juice

3 parts High Quality Tonic Water

Add gin, ube syrup and calamansi juice to a collins glass filled with ice and top with tonic water. Give it a quick stir and garnish with a calamansi wheel (lime will work if you can’t find calamansi).

* For the ube syrup, mix equal parts ube jam, sugar and water in a small sauce pot, stir, bring to a simmer to dissolve the sugar and let cool.

HEARD (014): A Mexican restaurant in New Orleans, stand mixer attachment, cookie bar recipe, SNAP, a new seafood cookbook, panettone, and a vinaigrette.

Mon, 10 Nov 2025 12:00:00 -0500

In this episode, Kappy shares what’s on his plate at the moment.

Links and handles mentioned in this episode:

Acamaya | Chef Ana Castro | Lydia Castro

BeaterBlade

Clean Plate Club

The Blue Food Cookbook | Andrew Zimmern | Barton Seaver | Iain McPherson BtD Episode

From Roy Panettone | IG

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Beyond the Drink: Iain McPherson Studied Gelato - Then Became One of the World’s Best Bartenders (S12/Ep.08)

Wed, 05 Nov 2025 03:00:00 -0500

Iain McPherson is one of the most respected people in the bar world today - and his story starts in a lucid dream. He was recently named Best International Bar Mentor, while his bar took home awards for Best International Bar Team and World’s Best Cocktail Menu at the Tales of the Cocktail Spirited Awards. Based in Edinburgh, Scotland, Iain has reimagined what’s possible behind the bar, pioneering freezing techniques that have inspired bartenders around the globe. He shares how studying at Gelato University became the unlikely turning point in his career, and why curiosity and never settling are among his core values. Iain also opens up about his passion for mentorship and sharing Scottish culture through the Panda Highland Games. Enjoy this episode as we go Beyond the Drink… with Iain McPherson.

This season of #BeyondtheDrink is brought to you by Fords Gin, - the cocktail gin.

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Kevin Boehm: He Built 46 Restaurants - Then He Had To Do the Real Work (S12/Ep.07)

Wed, 29 Oct 2025 03:00:00 -0500

Kevin Boehm is the Co-CEO and Co-Founder of Boka Restaurant Group, which has opened more than 46 restaurants over the past 30 years. In this episode, Kevin opens up about the journey behind his deeply personal new memoir, The Bottomless Cup - a story rooted in resilience, identity, and the pursuit of authenticity. We discuss his path from growing up in Springfield, IL, to living in his car in Florida, to co-building one of the most respected restaurant groups in the country - all while exploring how his definition of success has evolved. Kevin shares lessons from decades in hospitality and how purpose, people, and self-compassion guide his life and leadership. He also reflects on the importance of giving back, including his work with organizations like the Hope Institute, 826CHI, and the Independent Restaurant Coalition (IRC). Enjoy this episode as we go Beyond the Plate… with Kevin Boehm.

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HEARD (013): A Chophouse in NJ, cookies in Nashville, smash dumplings, Bronx honey, a new memoir, my NYC recap, and rice cookers.

Mon, 27 Oct 2025 12:00:00 -0500

In this episode, Kappy shares what’s on his plate at the moment.

Links and handles mentioned in this episode:

Capon’s Chop House | Josh Capon IG

Pink Door Cookies | Matt Rice IG

stevescookssomething smash dumplings IG post

Boogie Down Bronx Honey IG | Ceres Food Film Festival | Ceres IG

Kevin Boehm IG | The Bottomless Cup book

Tiger Rice Cooker

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Beyond the Drink: How Mr. Lyan Is Redefining What Hospitality Can Be (S12/Ep.06)

Wed, 22 Oct 2025 03:00:00 -0500

Ryan Chetiyawardana, known globally as Mr. Lyan, is not your average bartender - he’s a boundary-pushing innovator whose work continues to reshape how we think about food, drink, and connection. From his early days in kitchens to launching award-winning bars around the world, Ryan shares how curiosity, collaboration, and care are at the heart of everything he does. We talk about what it means to build spaces that are welcoming, sustainable, and deeply intentional - and how hospitality becomes a way to connect, care for, and uplift others. He also opens up about his advocacy for reducing food waste and his long-standing support of Action Against Hunger, using his platform to help fight global hunger. Enjoy this episode as we go Beyond the Drink… with Ryan Chetiyawardana.

This season of #BeyondtheDrink is brought to you by Fords Gin, - the cocktail gin.

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Asma Khan: She Was Told She’d Never Matter - Then She Changed the Game (S12/Ep.05)

Wed, 15 Oct 2025 03:00:00 -0500

Asma Khan is the chef and changemaker behind Darjeeling Express, the London restaurant powered by an all-female kitchen of home cooks. Born into Indian royalty but made to feel invisible, she rose from an uncelebrated daughter to become one of the most powerful voices in food - earning a spot on TIME’s 100 Most Influential People and captivating millions through her Chef’s Table episode.

In this episode, Asma shares how she built a restaurant without formal training and uses her platform to honor the women who came before her. She opens up about her work with the World Food Programme and how she channels empathy, culture, and care into every dish. This conversation is a reminder that food can be power - and that one woman can change the world, one dish at a time. Enjoy this episode as we go Beyond the Plate… with Chef Asma Khan.

This episode is brought to you by Fords Gin - the cocktail gin.

(You’ll find the drink recipe heard in this episode below.)

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***

Falooda Fizz

Recipe courtesy of Joe Brooke

Makes 1 cocktail

1.5 parts Fords Gin

.5 part fresh lemon juice

.5 part gum syrup

1 part whole milk

3 dashes rose water

1 part soda water

Shake the gin, lemon juice, gum syrup, milk and rose water over ice and pour into a smaller fizz glass. Let it settle and top it off with the soda water.

HEARD (012): A Ukrainian Cafe, fancy snacks, a Rachael Ray hot dog recipe, community fridges, my Austin food recap, and Fritos.

Mon, 13 Oct 2025 12:00:00 -0500

In this episode, Kappy shares what’s on his plate at the moment.

Links and handles mentioned in this episode:

Abrah Bakery & Daily Bistro IG | Soloway Coffee IG

Martie IG

Rachael Ray IG | NYC Wine & Food Festival IG | Burger Bash

One Love Community Fridge IG

Siti | Franklin Barbecue | Rockman | Desnudo | KG BBQ

Fritos

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Beyond the Drink: How Abe Vucekovich Turns Chaos into Creativity Behind the Bar (S12/Ep.04)

Wed, 08 Oct 2025 03:00:00 -0500

Abe Vucekovich is one of Chicago’s most imaginative bartenders, known for bringing storytelling and creativity to his cocktails. After nearly a decade at The Violet Hour, Abe now leads the bar programs at The Meadowlark and Friends of Friends - where each menu tells a story. In this episode, he shares how his background in writing influences his approach to drink design, why collaboration fuels his creativity, and how he’s using his platform to make sustainability more accessible behind the bar. Abe also opens up about his support for No Kid Hungry and the importance of addressing food insecurity in his hometown and beyond. Enjoy this episode as we go Beyond the Drink… with Abe Vucekovich.

This season of #BeyondtheDrink is brought to you by Fords Gin, - the cocktail gin.

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Chef Gavin Kaysen: The Hard Truth About Success in the Restaurant World (S12/Ep.03)

Wed, 01 Oct 2025 03:00:00 -0500

Gavin Kaysen is a two-time James Beard Award winner, a former Bocuse d'Or competitor, and a true force behind Minneapolis’ rising culinary scene - but his story is about far more than accolades. In this episode, Gavin opens up about his early childhood influences and how a sandwich shop taught him the power of hospitality. He shares the story of a bold cold-call to Gordon Ramsay, and lessons he learned under Chef Daniel Boulud’s mentorship. He also shares how he’s passing on those lessons - mentoring the next generation of young cooks through Ment’or BKB, while supporting his team and community through his nonprofit, Heart of the House Foundation. If you’ve ever questioned how to build a meaningful life in food - or in anything - this conversation is one you’ll want to hear. Enjoy this episode as we go Beyond the Plate… with Chef Gavin Kaysen.

This episode is brought to you by Mill - the sleek, odorless food recycler for your home. Learn more and get $75 off at mill.com/btp. Offer may expire.

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HEARD (011): Coffee in Philly, Roman-style fish sauce, Filipino meatballs, Haitian rum, 2 new cookbook recs, and our Beyond the Drink premiere.

Mon, 29 Sep 2025 12:00:00 -0500

In this episode, Kappy shares what’s on his plate at the moment.

Links and handles mentioned in this episode:

Rival Bros Coffee | Rival Bros ig | Jonathan Adams

Maine Garum Co | Dave Arnold Beyond the Drink episode

Filipino Meatball Recipe | Sarima Cafe

St. Benevolence Rum IG | Innovating Health International

Jake Cohen | Dinner Party Animal book

Christian Petroni | Parm to Table book

Beyond the Drink premiere episode

This episode is brought to you by Mill - the sleek, odorless food recycler for your home. Just drop in your food scraps, and Mill transforms them into “food grounds,” a resource for gardens and farms. Learn more and get $75 off at mill.com/btp. Offer may expire.

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Beyond the Drink: How Dave Arnold Redefined What a Cocktail Could Be (S12/Ep.02)

Wed, 24 Sep 2025 03:00:00 -0500

In this season's first Beyond the Drink episode, Kappy sits down with Dave Arnold - an inventor, bar owner, author, and one of the most influential figures in the modern bar world. Known for challenging conventional thinking, Dave reflects on the early days of modernist techniques and how they’ve become common practice behind bars today. From shaping how bartenders think about drinks to his role as an educator and mentor, Dave shares stories and insights on the evolution of cocktail culture. Enjoy this episode as we go Beyond the Drink… with Dave Arnold.

This season of #BeyondtheDrink is brought to you by Fords Gin, - the cocktail gin.

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Chef Enrique Olvera: He Helped Put Mexico on the Culinary Map - But That’s Not What Drives Him (S12/Ep.01)

Wed, 17 Sep 2025 03:00:00 -0500

Enrique Olvera is the internationally renowned chef behind Pujol, one of the world’s top restaurants. He’s widely credited with transforming the global perception of Mexican cuisine. In this episode, he shares where his love for cooking began, why simplicity in food matters, and how a conversation with a culinary historian pushed him to embrace his roots even more boldly. From engineering a mole that’s been simmering for over a decade to redefining tacos for a new generation, Chef Enrique opens up about honoring tradition, working with small farmers, and ensuring communities benefit from the success of his kitchens. Enjoy this episode as we go Beyond the Plate… with Chef Enrique Olvera.

This episode is brought to you by Fords Gin - the cocktail gin.

(You’ll find the drink recipe heard in this episode below.)

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***

Polanco

Recipe courtesy of Joe Brooke

Makes 1 cocktail

1 part Fords Gin

.5 part fresh lemon juice

.5 part hibiscus syrup

2.5 parts Bichi Pet Mex

3 dashes Orange Flower Water

Combine the gin, lemon juice, and hibiscus syrup and lightly toss (do not shake).

Pour in a glass and top with the pet mex and drop the orange flower water on top.

HEARD (010): A Mexican restaurant in Tulsa, a food recycler for your home (Mill), Vegan Peanut Soup, The Chefs’ Manifesto, Chef Enrique Olvera, Food & Wine 2025 Best New Chefs, and Spicy Honey.

Mon, 15 Sep 2025 12:00:00 -0500

In this episode, Kappy shares what’s on his plate at the moment.

Links and handles mentioned in this episode:

Noche Woodfired Grill & Agave Bar | Noche ig

Mill

Vegan Peanut Soup

The Chefs’ Manifesto | Food For Climate League | hungry book | Eve Turow-Paul

Beyond the Plate Season 12 Premiere with Chef Enrique Olvera (coming 9/17)

F&W 2025 Best New Chefs | NY Times America’s Best Restaurants 2025

Mike’s Hot Honey | Jacobsen Co.

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HEARD (009): Siti Austin, wild blueberries, a ChatGPT recipe, have a plant®️, Complex’s new L.A. food fest, and buttered noodles.

Mon, 01 Sep 2025 12:00:00 -0500

In this episode, Kappy shares what’s on his plate at the moment.

Links and handles mentioned in this episode:

Siti | Chef Laila Bazahm

WIld Blueberries

ChatGPT Granola (recipe below)

Have A Plant®️ | National Fruits & Veggies Month

Family Style Food Festival

Best Buttered Noodles Ever!

ChatGPT Granola (Lemon-Blueberry)

3 cups old-fashioned rolled oats

½ - 1 cup chopped nuts (almond, pecans, cashews or pistachios)

1 teaspoon kosher salt

¾ cup dried blueberries

2 teaspoons finely grated lemon zest

⅓ cup honey

3 tablespoons good quality maple syrup

¼ cup olive oil (or EVOO) or coconut oil

1 teaspoon vanilla extract

½ teaspoon almond extract

1. Preheat oven to 325. Line a rimmed baking sheet with parchment paper.

2. In a large bowl, mix the oats, nuts, salt, blueberries and lemon zest.

3. In a small sauce pot over low heat, combine honey, maple syrup, and oil and stir until melted together, about 1-2 minutes. Remove from heat and stir in vanilla and almond extracts.

4. Pour the wet mixture over the dry ingredients in the bowl and stir everything together until well combined.

5. Spread the granola mixture evenly onto the prepared baking sheet and press down lightly with a spatula.

6. Bake for 35-40 minutes, rotating the pan halfway through. Do not stir while baking. It’s done when golden and fragrant. Cool completely on the pan and once cooled, break into chunks and store in a covered container or a resealable bag.

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HEARD (008): Hall Pass, nut butter, milk soup, pizza collabs for a cause, manuka honey, and tater tots

Mon, 18 Aug 2025 12:00:00 -0500

In this episode, Kappy shares what’s on his plate at the moment.

Links and handles mentioned in this episode:

Hall Pass | Lawrence Longo | Amirah Kassem

Ground Up Nut Butters

Food Republic Article | Massimo Bottura’s Milk Soup

Billy Zureikat | Muscular Dystrophy Association

Stoked Beekeeping Co.

On the Alley

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HEARD (007): a Taiwanese and French bakery, granola, cookie salad, Monterverde restaurant gives back, 2 new books, cinnamon rolls

Mon, 04 Aug 2025 12:00:00 -0500

In this episode, Kappy shares what’s on his plate at the moment.

Links and handles mentioned in this episode:

papa d’amour | Chef Dominique Ansel

Nana Joes Granola | Nana Joes IG

Cookie Salad | Samantha Lande Newsletter

Monteverde Restaurant & Pastaficio | Chef Sarah Grueneberg

Deep Dish by Marc Malnati | Lou Malnati’s Pizzeria | I’m Not Trying To Be Difficult by Drew Nieporent | Drew’s IG

Damaris Phillips IG

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HEARD (006): handrolls, hot sauce, slow cooker, 50% off, and gluten-free

Mon, 21 Jul 2025 12:00:00 -0500

Links and handles mentioned in this episode:

Mr. Tuna | Jordan Rubin | KazuNori | Noriko

Cutino Hot Sauce

Slow Cooker Recipe

Flashfood

The Gluten Free Austrian | Daniela | Newsletter

Food Republic Air Fryer Banana Hack

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HEARD (005): Chinese food, Calabrian chiles, pudding, molly yeh, Chicago-style giardiniera, and peanut m&m’s

Mon, 07 Jul 2025 12:00:00 -0500

In this episode, Kappy shares what’s on his plate at the moment.

Links and handles mentioned in this episode:

Wan’s | Alex Kuk | Temple Street Eatery | Diego Ng

Sobelini Pizza Crunch | Adam Sobel | Aether Group

Alex Guarnaschelli | Beyond the Plate Season 2/Episode 8/Pudding

breaking barriers | molly yeh

Mauro Provisions Honey G Pepper Relish | Jeff Mauro

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HEARD (004): Food Network Chef’s new restaurant, green chickpeas, Doritos, a game-changing school food program in Chicago, and a world-renowned chef’s new project

Mon, 23 Jun 2025 03:00:00 -0500

In this episode, Kappy shares what’s on his plate at the moment.

Links and handles mentioned in this episode:

Elmina Restaurant | Chef Eric Adjepong

Fresh Nature Foods Green Chickpeas

Golden Sriracha Doritos

Academy for Global Citizenship | take a tour

Eric Ripert Newsletter | Chef Eric Ripert | A Return to Cooking

Eric Ripert’s Beyond the Plate Season 1 episode

Chekmark Eats newsletter (scroll to bottom) | Alex Reichek

Dollywood Cinnamon Bread

Ignacio “Nacho” Jimenez | Beyond the Drink episode

Arjav Ezekiel | Beyond the Plate episode

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HEARD (003): Zarella Restaurant, New Mexican gochujang, crispy rice, chefs rallying against childhood hunger, two cookbooks recs, and food processors

Mon, 09 Jun 2025 12:00:00 -0500

In this episode, Kappy shares what’s on his plate at the moment.

Links and handles mentioned in this episode:

Zarella Pizzeria & Taverna / ig

Chef Lee Wolen

Chef Chris Pandel

Boka Restaurant Group

Fra’ Mani

Chef David Ruiz

Overland Park Convention Center

NM ChileJang

KALEJUNKIE, Nicole Keshishian

Share Our Strength

Childhood hunger Chef letter sign-on

Childhood hunger non-chef call-to-action info

Dad, What’s for Dinner? book

Cuisinart Food Processor

KitchenAid Food Processor

Crispy Rice Salad Topper:

2 cups cooked rice, cooled

2 teaspoons tamari or soy sauce

2 tablespoons chile crisp

1 tablespoon sesame oil

- Preheat oven to 400

- Line a baking sheet with parchment paper

- Add cooked and cooled rice to the baking sheet

- Toss well with tamari, chili crisp, and sesame oil

- Bake for approximately 30 minutes, tossing halfway through

- Remove from the oven once the rice is crispy

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HEARD (002): San Diego, thermometers, chilli tahini sauce, Southern Smoke, Gail Simmons, LeBron James, knives

Mon, 26 May 2025 12:00:00 -0500

In this episode, Kappy shares what’s on his plate at the moment.

Links and handles mentioned in this episode:

- Combustion Inc. Predictive Thermometer

- Deliciously Ella

- Ella Mills

- Lotus Foods

- Temple Street Eatery

- Callie Restaurant

- Chef Travis Swikard

- Chris Young

- Southern Smoke

- Chris Shepherd

- Gail Simmons Newsletter

- Ferrero Pocket Coffee

- That’s It Organic Dark Chocolate Espresso Truffles

- Chef Dena Marino

- Dena Marino’s il Mio Tavolo

- Scott Heimendinger (@seattlefoodgeek)

- https://youtu.be/GUQy0Sdp8Hc

Deliciously Ella’s Chilli Tahini Sauce:

4 tablespoons tahini

4 tablespoons tamari

1 tablespoon maple syrup

1 tablespoon brown rice vinegar

1 tablespoon chilli oil

Mix all ingredients together with a fork or whisk and serve with Asian noodles of choice…or serve with vegetables…or as a dipper…or…!

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HEARD (001): haloumi, iconic ice creams, a molecular biologist, giving back, Top Chef, and chili crunch

Mon, 12 May 2025 12:00:00 -0500

In this episode, Kappy shares what’s on his plate at the moment.

Links and handles mentioned in this episode:

- Aviv, avivsb.com

- CookNSolo, cooknsolo.com

- @mikesolomonov

- saltandstraw.com

- @saltandstraw

- book: https://a.co/d/5vvo7f0

- @abrowntable

- shareourstrength.org

- nokidhungry.org/events

- @kristenlkish

- https://mr-bing.com/collections/products

- https://www.flavorforkfood.com/store-1/p/style-01-ej5na-md2rc

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MINISERIES: Tiffany Derry - PepsiCo Foods Culinary Advisory Board Member

Wed, 18 Dec 2024 03:04:00 -0500

We’re joined by Tiffany Derry, the co-founder of T2D Concepts, TV personality, and owner of critically acclaimed Dallas restaurants Roots Chicken Shak, Roots Southern Table and Radici Wood Fired Grill. Tiffany brings her Southern flair and global culinary insights, and discusses inventive ways of reimagining PepsiCo Foods brands as pantry staples. Enjoy this episode as we go Beyond the Plate… with Tiffany Derry.

This series is brought to you by PepsiCo Foods.

To learn more about PepsiCo Foods visit PepsiCo.com

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MINISERIES: Tyler Malek - PepsiCo Foods Culinary Advisory Board Member

Wed, 18 Dec 2024 03:03:00 -0500

We’re joined by Tyler Malek, the co-founder and Chief Creative Officer at Salt & Straw, where he is best known for developing over 2,000 inventive, delicious ice cream flavors. Tyler brings his knack for creativity and innovation to the Culinary Advisory Board, highlighting his playful approach to rethinking and transforming familiar flavors. Enjoy this episode as we go Beyond the Plate… with Tyler Malek.

This series is brought to you by PepsiCo Foods.

To learn more about PepsiCo Foods visit PepsiCo.com

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MINISERIES: Ali Bouzari - PepsiCo Foods Culinary Advisory Board Member

Wed, 18 Dec 2024 03:02:00 -0500

We’re joined by Ali Bouzari, a culinary scientist and the co-founder and Chief Science Officer of Pilot R&D, where he combines his culinary creativity and scientific expertise to develop new products and techniques. Ali’s approach highlights the potential of PepsiCo Foods’ brands as everyday ingredients, including how ingredient substitutions can unlock a playful and delicious way to think about food. From his innovative use of iconic PepsiCo products like Cheetos in polenta, to tips for home cooks, Ali shares how his unique perspective bridges the worlds of science and culinary artistry. Enjoy this episode as we go Beyond the Plate… with Ali Bouzari.

This series is brought to you by PepsiCo Foods.

To learn more about PepsiCo Foods visit PepsiCo.com

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MINISERIES: Ellen Bennett - PepsiCo Foods Culinary Advisory Board Member

Wed, 18 Dec 2024 03:01:00 -0500

We’re joined by Ellen Bennett, the founder & Chief Brand Officer of the beloved culinary apparel brand, Hedley & Bennett, as well as the TV host of Kitchen Glow Up and author of Dream First, Details Later, inspiring people to make their dreams happen. Ellen shares her unique perspective on blending her fine dining background with her Mexican heritage. She also shares how she showcases the versatility of everyday ingredients from PepsiCo Foods. Enjoy this episode as we go Beyond the Plate… with Ellen Bennett.

This series is brought to you by PepsiCo Foods.

To learn more about PepsiCo Foods visit PepsiCo.com

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MINISERIES: Eric Adjepong - PepsiCo Foods Culinary Advisory Board Member

Wed, 18 Dec 2024 03:00:00 -0500

We’re joined by Eric Adjepong, a professional chef, Food Network host, bestselling author and activist, best known for his fusion of West African flavors into creative dishes. Eric dives into the creative intersections of his career and how they will all play a role as a member of the Culinary Advisory Board. He shares innovative uses for PepsiCo Foods brands as pantry staples, highlighting the power of bold flavors in everyday cooking. Enjoy this episode as we go Beyond the Plate… with Eric Adjepong

This series is brought to you by PepsiCo Foods.

To learn more about PepsiCo Foods visit PepsiCo.com

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Chef Aaron Franklin: when he found his life calling…..brisket. (S10/Ep.21)

Wed, 11 Dec 2024 03:00:00 -0500

For our season finale, we’re thrilled to welcome Aaron Franklin, owner of Franklin Barbecue in Austin, Texas, often hailed as the best barbecue spot on the planet. The self-taught barbecue expert shares his journey from humble beginnings—cooking just two briskets a day—to becoming the first pitmaster to win a James Beard Award and serving over 120 briskets daily to customers who line up for hours. Aaron opens up about why he still gets terrified cooking at events, the community-driven spirit that makes Franklin Barbecue a must-visit, and his Hot Luck Live Food & Music Festival. Aaron supports a number of organizations, but shares the great work of his friend (and friend of the pod) Chef Chris Shepherd and his Southern Smoke Foundation. Enjoy this episode as we go Beyond the Plate… with Chef Aaron Franklin.

This episode is brought to you by PepsiCo Foods.

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Chef Dominique Ansel: how he turned a single pastry into a global phenomenon while staying true to his craft (S10/Ep.20)

Wed, 04 Dec 2024 03:00:00 -0500

Dominique Ansel is the pastry mastermind who was named the World’s Best Pastry Chef in 2017 by the World’s 50 Best Restaurants awards, and is widely celebrated for his creation of the Cronut®. Dominique shares his journey from a small-town in France to revolutionizing the pastry world in New York City and beyond. We learn the story behind the Cronut's viral success, his commitment to quality over mass production, and the life lessons he’s learned through his culinary adventures. Dominique shares a glimpse into the magic behind his iconic creations and the memories they evoke for his customers- and introduces us to his latest cookbook, Life’s Sweetest Moments: Simple, Stunning Recipes and Their Heartwarming Stories. He also reflects on his dedication to teaching and giving back, including his inspiring work with City Harvest to fight hunger. Enjoy this episode as we go Beyond the Plate… with Chef Dominique Ansel.

This episode is brought to you by PepsiCo Foods.

This episode is brought to you by Fords Gin, a gin created to cocktail.

(recipe heard in episode is below)

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***

The Chocolate Chip Cookie Sip

Recipe courtesy of Joe Brooke

Makes 1 cocktail

1.5 parts Fords Gin

1 part sugar cookie washed heavy cream (blended together and fine-strained)

0.5 part crème de cacao

0.5 part vanilla syrup

Grated nutmeg, to garnish

1. Fill a cocktail shaker with ice and add all of the ingredients. Shake and strain into a chilled cocktail glass.

2. Grate fresh nutmeg over the top to garnish.

Chef Eric Adjepong: how food helped him find pride and self-worth from a young age (S10/Ep.19)

Wed, 27 Nov 2024 03:00:00 -0500

Eric Adjepong is a father, chef, author, and Food Network host celebrated for bringing West African cuisine to the mainstream culinary conversation. From his memorable appearances on Top Chef to his collaboration with Crate & Barrel and his work with the PepsiCo Foods Culinary Advisory Board, Eric shares insights into his creative journey. He discusses the pivotal moment in culinary school when he realized he needed to focus on the culinary traditions of Africa. He also tells the story of which chef idol he declined the chance to work with—and the reason behind his decision. Beyond being one of the kindest chefs in the industry, Eric dedicates his time to giving back, partnering with organizations like Save the Children to support child nutrition initiatives. Enjoy this episode as we go Beyond the Plate… with Chef Eric Adjepong.

This episode is brought to you by PepsiCo Foods.

This episode is brought to you by Fords Gin, a gin created to cocktail.

(recipe heard in episode is below)

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***

Ghanaian Gimlet

Recipe courtesy of Joe Brooke

Makes 1 cocktail

1.5 parts Fords Gin

1 part fresh lime juice

.25 part tonic syrup

.5 part mango purée

.5 part simple syrup

Grated ginger, to taste

Lime wheel, garnish

Slice or cube of mango, garnish

1. Fill a cocktail shaker with ice and add all of the ingredients. Strain over rocks.

2. Garnish with a skewered lime wheel and piece of mango.

Beyond the Drink: Sebastian Tollius on crafting cocktails that harmonize with a plant-based menu (S10/Ep.18)

Wed, 20 Nov 2024 03:00:00 -0500

For our Beyond the Drink season finale, we sit down with Sebastian Tollius, a globally renowned beverage director known for crafting exceptional hospitality and cocktail experiences. From his work at Eleven Madison Park and Clemente Bar in New York City, Sebastian shares his innovative approach to his beverage programs. He discusses the artistry of pairing flavors with gin, his dedication to reducing waste, and his commitment to sourcing responsibly. Beyond the bar, Sebastian discusses his impactful work with Rethink Food and their support of underserved communities. He also opens up about his passion for mentoring young bartenders, helping them grow, and inspiring the next generation of leaders in hospitality. Enjoy this episode as we go Beyond the Drink… with Sebastian Tollius.

This season of #BeyondtheDrink is brought to you by Fords Gin, a gin created to cocktail.

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Chef Gregory Gourdet: how every ingredient and flavor at kann plays a role in creating memorable experiences for guests (S10/Ep.17)

Wed, 13 Nov 2024 03:00:00 -0500

Gregory Gourdet is an award-winning chef, writer, restaurateur, best-selling author, and television personality. He shares his journey- from pre-med at NYU to studying wildlife biology at University of Montana- and how it led him to Portland, a place where he found sobriety and community. Gregory shares the philosophy behind his acclaimed Portland restaurant, kann, where he infuses Haitian and West African flavors into seasonal dishes. He also discusses his commitment to giving back, from his involvement with Ben’s Friends and Urban Gleaners to his coffee company, Kann Coffee, which supports local Haitian farmers and celebrates one of the country’s essential exports. Enjoy this episode as we go Beyond the Plate… with Chef Gregory Gourdet.

This episode is brought to you by Kikkoman.

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Beyond the Drink: Simon Ford of Fords Gin on the importance of community and hospitality (S10/Ep.16)

Wed, 06 Nov 2024 03:00:00 -0500

Kappy sits down for an inspiring conversation with Simon Ford, co-founder of Fords Gin and a celebrated figure in the world of spirits and cocktails. As a returning guest, Simon reflects on his journey in gin-making, emphasizing the deeper values Fords Gin brings to the hospitality community. He shares how Fords is more than just a bottle on the shelf; it's a commitment to bringing people together, supporting industry creativity, and giving back through memorable experiences. Simon also gives us a sneak peek (sneak listen?!) at the new cocktail bar at the Fords Gin distillery in London. Enjoy this episode as we go Beyond the Drink… with Simon Ford.

This season of #BeyondtheDrink is brought to you by Fords Gin, a gin created to cocktail.

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BONUS Episode: Appetite For Impact (S10/Ep.15)

Wed, 30 Oct 2024 03:00:00 -0500

In this special episode, host Andrew “Kappy” Kaplan moderates an inspiring panel from the Social Innovation Summit, bringing together three influential voices dedicated to creating positive change through food and sustainability.

Eric Ripert, acclaimed chef, author, and co-owner of New York’s Le Bernardin, shares his journey of blending culinary excellence with meaningful philanthropy.

Claire Babineaux-Fontenot, CEO of Feeding America, discusses her commitment to addressing food insecurity across the nation and highlights innovative, community-driven solutions.

Thomas Jonas, CEO and co-founder of Nature’s Fynd, dives into the role of sustainable food technology and how his company is redefining alternative proteins to create a more resilient and sustainable food system.

This thought-provoking discussion explores the intersections of food justice, innovation, and community empowerment. Enjoy this bonus episode as we go Beyond the Plate… LIVE from the 2024 Social Innovation Summit.

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Beyond the Drink: Marc Rose & Med Abrous on reviving iconic establishments (S10/Ep.14)

Wed, 23 Oct 2024 03:00:00 -0500

Marc Rose and Med Abrous are NYC natives who have made a significant impact on Los Angeles' nightlife and dining scenes. They have breathed new life into iconic spots like The Spare Room at the Hollywood Roosevelt Hotel, Genghis Cohen, and the classic La Dolce Vita in Beverly Hills. We explore their creative process, attention to detail, and what drives them to honor the legacy of these storied locations while pushing the boundaries of hospitality. Their community involvement spans across the cocktail community and the various cities they work in- organizations include The Mountaineers, Giving Kitchen, Billion Oyster Project and more! Enjoy this episode as we go Beyond the Drink… with Marc Rose & Med Abrous.

This season of #BeyondtheDrink is brought to you by Fords Gin, a gin created to cocktail.

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Drew Nieporent: an OG restaurateur on building a culinary empire with Robert De Niro (S10/Ep.13)

Wed, 16 Oct 2024 03:00:00 -0500

Drew Nieporent is one of the most accomplished and influential restaurateurs of our time. He is the founder of Myriad Restaurant Group and co-founder of Nobu Restaurants with actor and producer Robert De Niro. In this episode, we dive deep into Drew's philosophy on hospitality, his reflections on business principles, and his personal challenges, including surviving a stroke and cancer. He opens up about his forthcoming memoir, his 34-year partnership with De Niro, and what keeps him inspired after decades in the business. Drew's deep commitment to philanthropy shines through as he discusses his involvement with Citymeals on Wheels, Garden of Dreams Foundation and City Harvest. Enjoy this episode as we go Beyond the Plate… with Drew Nieporent.

This episode is brought to you by Kikkoman.

This episode is brought to you by Martin’s Famous Potato Rolls.

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Beyond the Drink: Steve Schneider - from U.S. Marine to acclaimed international bartender and bar owner on two continents (S10/Ep.12)

Wed, 09 Oct 2024 03:00:00 -0500

Steve Schneider has more than 20 years of bar experience in New York, Singapore, Shanghai and Panama City, earning a reputation as one of the most respected and inspiring bartenders in the industry. He is known for his time at Employees Only when it earned “The World’s Best Cocktail Bar” Award at Tales of the Cocktail. In this episode, Steve shares his journey of opening bars across continents, and how it feels to be back in NYC! We dive into the creative side of his cocktail making and his love for the high-energy atmosphere of bustling bars. Steve also discusses his commitment to giving back, supporting his community, and mentoring the next generation of bartenders. Enjoy this episode as we go Beyond the Drink… with Steve Schneider.

This season of #BeyondtheDrink is brought to you by Fords Gin, a gin created to cocktail.

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Chef Vikas Khanna: how a homeless immigrant became one of the world’s most celebrated chefs (S10/Ep.11)

Wed, 02 Oct 2024 03:00:00 -0500

Vikas Khanna's journey is nothing short of extraordinary - rising from homelessness as an immigrant to becoming an internationally acclaimed chef. He’s also a filmmaker, author of over 37 books, and one of the first Indian chefs to earn a Michelin star in the U.S. Currently, Vikas is the Chef and Partner at Bungalow in NYC. In this episode, he shares his remarkable story, from his roots in Amritsar, India, to the pivotal role his mother played during his most challenging moments. Vikas also discusses how cooking became the foundation of his diverse creative pursuits and reflects on his ongoing philanthropic efforts, including feeding over 80 million meals in India during the pandemic. Enjoy this episode as we go Beyond the Plate… with Chef Vikas Khanna.

This episode is brought to you by Kikkoman.

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BONUS Episode: Chef Shota Nakajima explores global flavors with Kikkoman (S10/Ep.10)

Tue, 01 Oct 2024 03:00:00 -0500

We’re excited to bring you a special bonus episode featuring our partner, Kikkoman. Joining us is Shota Nakajima, a friend of the podcast and member of the Kikkoman Kitchen Cabinet- a group of chefs and culinary operators dedicated to sharing innovative uses for soy sauce in global cuisines. We dive into a fascinating discussion about various Japan-adjacent cuisines that incorporate soy sauce, the techniques he uses, and why he’s proud to collaborate with Kikkoman. Enjoy this bonus episode as we go Beyond the Plate… with Chef Shota Nakajima of the Kikkoman Kitchen Cabinet.

This episode is brought to you by Kikkoman.

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Beyond the Drink: Moe Aljaff decorated his first bar with his actual living room furniture (S10/Ep.09)

Wed, 25 Sep 2024 03:00:00 -0500

Moe Aljaff has been a creative force behind some of the world’s most celebrated bars, including Two Schmucks in Barcelona, which earned a top 10 spot on the World's 50 Best Bars list. Moe shares his extraordinary journey, from his refugee upbringing in Sweden to bartending around the globe, including stints in Amsterdam, Thailand, Norway and Barcelona. Now, as he gears up to launch a new bar in New York, Moe shares his philosophy on creativity born out of limitations and how he feels like he’s found home in NYC. He shares the importance and meaning of community in his craft and why being an integral part of the neighborhood holds such significance. Enjoy this episode as we go Beyond the Drink… with Moe Aljaff.

This season of #BeyondtheDrink is brought to you by Fords Gin, a gin created to cocktail.

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Binging with Babish’s Andrew Rea: how creative stagnation and depression led to one of the world’s most popular youtube cooking channels with over 10 million subscribers (S10/Ep.08)

Wed, 18 Sep 2024 03:00:00 -0500

Andrew “Babish” Rea is the creative force behind the wildly popular YouTube channel, Babish Culinary Universe. Best known for his series Binging with Babish, Andrew shares how his passion for food and film led him to create an online culinary empire. We dive deep into his journey—from overcoming personal struggles and creative burnout to developing his own cookware line and embarking on new ventures like Bed & Babish. Andrew has used his platform to raise a significant amount of money for various charities including work with St Jude Children’s Research Hospital, Ugandan Water Project and more. Enjoy this episode as we go Beyond the Plate… with Andrew “Babish” Rea.

This episode is brought to you by Fords Gin, a gin created to cocktail.

(recipe heard in episode is below)

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***

The Expo Collins

Recipe courtesy of Joe Brooke

Makes 1-2 cocktails

4 oz. Fords Gin

2 oz. cucumber simple syrup

2 oz. fresh squeezed lemon juice

4-6 oz. soda water

8-10 lemon verbena leaves

2 pinches diamond crystal kosher salt

1. Build all in an ice-filled deli cup and add lemon verbena leaves.

2. Muddle lemon verbena leaves and top up with soda water.

3. There is NO garnish - just put a top on the cup, cut an X in the middle and push a straw in.

Chef Cassidee Dabney: reflects on being terrified of becoming the Executive Chef of The Barn at Blackberry Farm (S10/Ep.07)

Wed, 04 Sep 2024 03:00:00 -0500

Cassidee Dabney is the Executive Chef of The Barn at Blackberry Farm, one of the most renowned culinary destinations in the U.S. We learn her path to leading a world-class kitchen team and she shares the one must-have item every cook should own. We dive into The Barn’s menu and its hyper-local “Foothills Cuisine®” of Appalachia- a cuisine inspired by the freshest seasonal ingredients and produce grown just steps away from the kitchen. Cassidee also talks about her commitment to community, including her volunteer work with food-related projects at Boys & Girls Clubs and her efforts to support Share Our Strength through fundraising dinners. Enjoy this episode as we go Beyond the Plate… with Chef Cassidee Dabney.

This episode is brought to you by Martin’s Famous Potato Rolls.

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Beyond the Drink: Kapri Robinson travels the country guiding the next generation of bartenders (S10/Ep.06)

Wed, 28 Aug 2024 03:00:00 -0500

Kapri Robinson is one of the most accomplished bartenders in Washington, DC. She shares her journey from entering the world of bartending to being awarded 2024 U.S. Bartender of the Year by Tales of the Cocktail Spirited awards. Listen in as Kapri reveals her unique approach to crafting cocktails and her vision for a more equitable future in the industry. She discusses the creation of her initiative Chocolate City's Best, which shines a spotlight on uplifting US bartenders of color. She also talks about A Sip of Paradise Garden, an organization with a vision of creating a sanctuary where bartenders and hospitality workers can reconnect with nature, learn new skills, and nurture their well-being. Enjoy this episode as we go Beyond the Drink… with Kapri Robinson.

This season of #BeyondtheDrink is brought to you by Fords Gin, a gin created to cocktail.

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Chef Tyler Florence: reviving history and redefining comfort food (S10/Ep.05)

Tue, 20 Aug 2024 03:00:00 -0500

Tyler Florence is a celebrated chef, entrepreneur and 27-year Food Network veteran. He has authored 17 cookbooks, including his latest, American Grill. Tyler takes us through his culinary journey- from his early days in South Carolina kitchens to becoming a household name in the food industry. He offers a glimpse into his business acumen, sharing insights into ventures like his Miller & Lux Restaurants, and reveals the surprising, mind-blowing story behind his iconic mac and cheese.

Tyler talks about his commitment to using food as a tool for positive change. We highlight his involvement with various charitable organizations like San Francisco-Marin Food Bank, the USO, World Central Kitchen and more. Enjoy this episode as we go Beyond the Plate… with Chef Tyler Florence.

This episode is brought to you by Fords Gin, a gin created to cocktail.

(recipe heard in episode is below)

This episode is brought to you by Martin’s Famous Potato Rolls.

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***

The Officers’ Martini

Recipe courtesy of Joe Brooke

Makes 1 cocktail

3 ozs. Fords Gin

.5 oz. dry vermouth

.25 oz. fino sherry

Orange peel, garnish

Smoked almonds, to serve

1. Fill a cocktail shaker with ice and add the gin, dry vermouth and fino sherry.

2. Stir until chilled and then strain into a martini glass.

3. Garnish with an orange peel & serve with a small dish of smoked almonds.

Beyond the Drink: Juyoung Kang trains people to become better humans before becoming better bartenders (S10/Ep.04)

Wed, 14 Aug 2024 03:00:00 -0500

Juyoung Kang is one of Las Vegas’s most celebrated bartenders and the Director of Beverage Development at the newest casino on the strip. She talks about her journey from Philadelphia to Vegas, the idea of bartending as a performative art, and shares insight into the art of using data to craft cocktails for a diverse and transient audience. We discuss the monthly charity initiatives at the property and her passion for addressing waste, particularly in uniforms. Enjoy this episode as we go Beyond the Drink… with Juyoung Kang.

This season of #BeyondtheDrink is brought to you by Fords Gin, a gin created to cocktail.

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Chef Daniel Boulud: mastering classic techniques and mentoring the next generation (S10/Ep.03)

Wed, 07 Aug 2024 03:00:00 -0500

Daniel Boulud is one of the world’s most legendary chefs and culinary authorities. He discusses his storied career and the evolution of his renowned restaurants. From dreaming of his first restaurant at age 14 to becoming one of the world’s most decorated chefs, Daniel shares his journey and the mentors who shaped his path.

Daniel is renowned for his generosity as a chef, demonstrated by his work as Co-President of Citymeals on Wheels, an organization dedicated to serving meals to NY’ers in need - and Co-Founder/Chairman of Bocuse d’Or USA/Ment’or, a nonprofit that selects, trains and supports US competitors for the Bocuse d’Or international culinary competition. Enjoy this episode as we go Beyond the Plate… with the incomparable Chef Daniel Boulud.

This episode is brought to you by Fords Gin, a gin created to cocktail.

(recipe heard in episode is below)

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***

South Pacific

Recipe courtesy of Joe Brooke

Makes 1 cocktail

1 oz. Fords Gin

1/2 oz. high-quality yuzu juice

1/2 oz. ginger syrup

2-3 shiso leaves, 1 reserved for garnish

Sparkling Shōchū, to top

1. Fill a cocktail shaker with ice.

2. Add the gin, yuzu juice, ginger syrup and shiso leaves and shake gently until chilled.

3. Fine strain into a cocktail coupe or champagne flute, top with chilled sparkling shōchū and garnish with a shiso leaf.

Beyond the Drink: Will Thompson shares a sneak peek at his “pick-your-path” martini menu (S10/Ep.02)

Wed, 31 Jul 2024 03:00:00 -0500

Will Thompson is the owner of two of Miami's hottest cocktail bars with a third highly anticipated restaurant and bar opening this fall. He shares his journey from bartending in Boston to excelling in Miami’s food and beverage scene. Will discusses the importance of a three-ingredient cocktail and also shares how he provides value to his guests. We discuss his work with Sebastian Strong Foundation, whose purpose is to find more targeted, less toxic treatments for pediatric cancers while easing the burdens kids and families face. Enjoy this episode as we go Beyond the Drink… with Will Thompson.

This season of #BeyondtheDrink is brought to you by Fords Gin, a gin created to cocktail.

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Poochie Jackson: 26 years at the world famous Wieners Circle Hot Dog Stand in Chicago (S10/Ep.01)

Wed, 24 Jul 2024 03:00:00 -0500

Roberta "Poochie" Jackson is the foul-mouthed Chicago icon known for turning late-night hot dog runs into legendary experiences. Poochie shares her journey from the streets of Chicago to becoming the "HBIC” at one of the city's most well-known hot dog stands. Featured on major TV shows and loved by celebrities, brands and customers around the world, she talks about the fun and outrageous atmosphere that defines The Wieners Circle experience. Poochie also opens up about her community initiatives, including her aspirations to start a family care facility and homeless shelter. Enjoy this episode as we go Beyond the Plate… with Poochie Jackson.

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Chefs Emeril and E.J. Lagasse: the moment Emeril knew his son E.J. had “it” in the kitchen (S9/Ep.22)

Wed, 13 Dec 2023 03:00:00 -0500

For the season finale, we welcome father/son duo, Chefs Emeril and E.J. Lagasse. Emeril recently handed over the reins of his flagship restaurant, Emeril’s, to his 20 year old son.

In this episode, Emeril and E.J. discuss their paths into the culinary world, including the moment E.J. knew he was ready to follow his father’s footsteps in the culinary world…and how that talk went with his mom and dad. Emeril shares his thoughts about E.J.'s vision for the restaurant’s reopening, which include new versions of Emeril classics (no pressure!).

This year, the family will celebrate the 20th anniversary of the Emeril Lagasse Foundation, an organization that seeks to inspire, mentor and enable youth to reach their full potential via culinary, nutrition & arts education. Enjoy this episode as we go Beyond the Plate… with Chefs Emeril and E.J. Lagasse.

This season is brought to you by Fords Gin, a gin created to cocktail.

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Chefs Tim Flores and Genie Kwon: the world’s first Filipino restaurant to receive a Michelin star (S9/Ep.21)

Wed, 06 Dec 2023 03:00:00 -0500

Tim Flores and Genie Kwon are the husband/wife duo behind Kasama; a bakery and modern Filipino restaurant in the Ukrainian Village neighborhood of Chicago. In one year they racked up three of the world’s biggest accolades including Food & Wine’s “Best New Chef,” James Beard Award Best Chef: Great Lakes, and a Michelin star… not to mention the Robb Report’s list of “50 Most Powerful People in American Fine Dining.” You may also recognize their restaurant from being mentioned several times in the hit Hulu series, “The Bear.”

Tim and Genie are supportive of a number of philanthropic organizations including Pilot Light, an organization that supports students by bridging the lessons they learn in their classrooms to the foods on their lunch trays, at home, and in their communities. They also support No Kid Hungry, an organization working to end child hunger in America by ensuring all children get the healthy food they need every day to thrive. Enjoy this episode as we go Beyond the Plate… with Chefs Tim Flores and Genie Kwon.

This season is brought to you by Fords Gin, a gin created to cocktail.

This episode is brought to you by Frito-Lay.

This episode is brought to you by Martin’s Famous Potato Rolls.

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Beyond the Drink: Julie Reiner and Simon Ford (S9/Ep.20)

Wed, 29 Nov 2023 03:00:00 -0500

Julie Reiner and Simon Ford, two extraordinary minds and close friends in the cocktail world, each bring their unique contributions to the bar scene. With 25 years of elevating New York City's cocktail scene through iconic establishments like Flatiron Lounge and The Pegu Club, Julie has become a trailblazer in the industry. She was recently featured as a judge on the acclaimed Netflix series, Drink Masters.

Simon Ford is the co-founder of The 86 Co. and Ford’s Gin. He is a prominent voice in the spirits and cocktail world. Simon is a returning guest of Beyond the Plate (Season 6 and Season 8) and while he’s had a huge impact on gin culture in the US and beyond, he shares the global impact and influence Julie's had on the cocktail scene.

Sharing their commitment to community, Simon discusses how Fords Gin is always trying to push their social consciousness forward through their support of the bartending community. Julie explains her work with the Kokua Restaurant & Hospitality Fund, a fund that provides immediate assistance to restaurant, bar and hospitality workers displaced by the devastating wildfires in West Maui communities. Enjoy this episode as we go Beyond the Drink… with Julie Reiner and Simon Ford.

This season is brought to you by Fords Gin, a gin created to cocktail.

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Thanksgiving BONUS Episode: @cleanplateclubpod’s (Leftover) Dinner Roll French Toast Cups with Cranberry-Maple Glaze (S9/Ep.19)

Wed, 22 Nov 2023 03:00:00 -0500

Happy Thanksgiving from all of us at Beyond the Plate. We’re excited to share this bonus episode featured on our other family-focused podcast, Clean Plate Club. This recipe spotlights a great use for your leftover dinner rolls. If you’re a fan of the pod, you probably guessed right…we’re using Martin’s Sweet Dinner Potato Rolls (AND some leftover cranberry sauce)! If you enjoy this recipe, you can find Clean Plate Club on your favorite podcast platform. Pro tip: make sure to hit the subscribe button and follow along.

This episode is brought to you by Martin’s Famous Potato Rolls.

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BONUS Episode: ‘tis the season for holiday cocktails (S9/Ep.18)

Wed, 15 Nov 2023 03:00:00 -0500

This week we’re taking a short break from our regular schedule to share a special bonus episode with the Brand Advocacy Team of Fords Gin. Last season, you may have caught a special episode we did with the Beyond the Plate family sharing recipes and tips for Thanksgiving. Well, this time we thought we'd give our listeners what many of you really want to hear…from the experts themselves…what we all should be drinking (and serving) this holiday season (with gin, of course!)

For this special, we caught up with:

- Tim Cooper, Senior Trade Advocacy Manager

- Joe Brooke, Trade Advocacy Manager LA

- Alex Maynard, Trade Advocacy Manager Bay Area

- Anthony Bohlinger, Trade Advocacy Manager Miami

Enjoy this episode as we go Beyond the Drink... with a taste of Fords Gin.

This season is brought to you by Fords Gin, a gin created to cocktail.

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R.J., Jerrod, and Molly Melman: when they know a restaurant is a success (S9/Ep.17)

Wed, 08 Nov 2023 03:00:00 -0500

We’re breaking away from this season’s “duos” theme and bringing you a TRIO! R.J., Jerrod, and Molly Melman are the sibling trio behind Lettuce Entertain You Restaurants, a privately held, family-owned restaurant group with more than 110 restaurants and 60 unique concepts nationwide, including; the RPM Restaurants, Sushi-san, Aba, Ramen-san, Bub City, Miru, The Oakville Grill & Cellar, Summer House Santa Monica, Three Dots & a Dash, and more.

In this episode, we discuss the ups and downs of the restaurant industry, and how reimagining one of their failed restaurant/club spaces, ultimately got converted into one of the city’s hottest concepts with multiple locations. They also share lessons learned from having the legendary restaurateur Rich Melman as their dad.

The Melmans and Lettuce Entertain You are one of the most generous restaurant groups in America. In addition to the number of organizations Lettuce works with, R.J., Jerrod, and Molly each have causes close to their heart such as Israel Cancer Research Fund, Metropolitan Family Services, Share Our Strength, The Pink Agenda, and Breast Cancer Research Foundation. Enjoy this episode as we go Beyond the Plate… with R.J., Jerrod, and Molly Melman.

This season is brought to you by Fords Gin, a gin created to cocktail.

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Beyond the Drink: Stefano Catino’s Polar Stratospheric Cloud (S9/Ep.16)

Wed, 01 Nov 2023 03:00:00 -0500

Stefano Catino is considered one of Australia's most influential bar figures. He is behind Australia’s most famous cocktail bar and has racked up a number of awards including being part of The World’s 50 Best Bars in 2019, 2020, 2021, 2022, and 2023- not to mention, named the Best Bar in Australasia at The World's 50 Best Bars in all five years.

In this episode, Stefano walks us through the “Polar Stratospheric Cloud” cocktail (Ford’s Gin, Oscar Bianco, Peach Yoghurt, Cream Soda), which is currently the best-selling cocktail on the menu.

He shares some of the work he does in the community with The DuGood Foundation, which is dedicated to mobilizing new generations of volunteers across Australia. He also talks about his passion for giving back to kids, something near and dear to him being a father himself. Enjoy this episode as we go Beyond the Drink… with Stefano Catino.

This season is brought to you by Fords Gin, a gin created to cocktail.

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BONUS Episode: Frito-Lay’s Chris Bellinger: how @FLVR_US became a viral sensation on TikTok (S9/Ep.15)

Wed, 25 Oct 2023 03:00:00 -0500

This week is all about snacks! We are joined by Chris Bellinger, the Chief Creative Officer of PepsiCo Foods US, and the man behind the viral TikTok handle @FLVR_US; a community of people who have shared over 1,750 recipes using Frito-Lay brands as ingredients in cooking. Chris shares how in just six months the handle amassed one million followers and grew into one of the biggest branded food entertainment communities on TikTok! If you ever cared to learn about how brands go viral, this interview is a must-listen.

And of course, it’s not an episode of Beyond the Plate if we don’t talk about social impact. Chris discusses how Frito-Lay brings a smile to every bite by making a positive impact on their consumers. They work with countless organizations to give back to communities, some of which include The Birthday Party Project, Stacy’s Rise Project, GENYOUth and more. Enjoy this episode as we go Beyond the Plate… with Chris Bellinger of Frito-Lay and PepsiCo Foods US.

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Beyond the Drink: Drink Masters’ Kate Gerwin and Christian “Suzu” Suzuki (S9/Ep.14)

Wed, 18 Oct 2023 03:00:00 -0500

Kate and Suzu both competed in the hit Netflix reality competition series, “Drink Masters.” As you’ll quickly notice in this discussion, they also happen to be great friends. Kate’s award-winning bar is in Albuquerque, New Mexico. She’s been named by Drinks International as one of the industry's "Top 100 Most Influential Figures in the World." Suzu is a returning guest of Beyond the Drink (Season 6), and has worked in some of San Francisco’s most iconic cocktail bars.

In this episode, Kate shares a cocktail called “Goo Goo For Suzu” (gin, gooseberry, yuzu, togarashi, calpico) that was inspired by her time filming “Drink Masters.” Suzu shares a drink called “Still Together in San Junipero” (gin, cacao rum, pink guava, yuzu juice, amaro, and clarified with milk) that was inspired by another Netflix show, “Black Mirror.”

Kate and Suzu share how they each give back to their communities. Kate does work with New Mexico Black Cat Cultural Enterprises as well as S.A.F.E. House, an organization that connects her and her staff with families in need. Suzu added on to what he spoke about in Season 6/Episode2 by sharing how he and his bar show support to the community not only through fundraisers and events, but also by sharing tools and resources of how to support the AAPI community. Enjoy this episode as we go Beyond the Drink… with Kate Gerwin and Christian “Suzu” Suzuki.

This season is brought to you by Fords Gin, a gin created to cocktail.

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Ed and Natasha Tatton: becoming a 100% plant-based and vegan-friendly bakery (S9/Ep.13)

Wed, 11 Oct 2023 03:00:00 -0500

Ed and Natasha Tatton are the husband/wife duo of BReD, the popular vegan bakery + cafe in Whistler, BC. They’re about to release their first book; BReD: Sourdough Loaves, Small Breads, and Other Plant-Based Baking (available November 2023), which will add to their already loyal following at the bakery as well as the hundreds of thousands of people who tune-in to their social media to watch Ed shaping dough to upbeat tunes.

In this episode we learn about their journey from vegetarian to plant-based and how (for Ed), it reignited a passion for cooking. Natasha shares her theory for vegan options in restaurants and how they wow guests at their bakery day in and day out. We also throw them in the hot seat with questions from some of the world’s most renowned chefs.

There’s more to this kind and talented couple than their micro-bakery. Ed and Natasha have baked-in (pun intended) social impact into the very core of their business operations. They’re not just baking delicious breads and treats; they’re also making a difference with initiatives like their work with Trees for the Future. Enjoy this episode as we go Beyond the Plate… with Ed and Natasha Tatton.

This season is brought to you by Fords Gin, a gin created to cocktail.

This episode is brought to you by Frito-Lay.

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Beyond the Drink: Ago Perrone, Giorgio Bargiani & the Connaught Martini (S9/Ep.12)

Wed, 04 Oct 2023 03:00:00 -0500

Ago and Giorgio are two famed mixologists leading one of the world’s best bars. They are among the most influential and awarded personalities on the global mixology scene and are considered pioneers who have elevated mixology to a form of art and style.

In this episode of Beyond the Drink, we delve into the serendipitous meeting of these two bar minds, while unraveling the history behind the Connaught Martini. We learn insights on proper bar etiquette and learn more about their signature line, “straight up with style, and don’t forget the smile.”

Ago and Giorgio share their commitment to the community through their work with Hospitality Action. They discuss the importance of how a little help can make a big impact. Enjoy this episode as we go Beyond the Drink… with Ago Perrone and Giorgio Bargiani. (cocktail recipe below)

Connaught Martini

Makes 1 cocktail

75 ml Connaught Bar Gin or Vodka

15 ml vermouth blend

3 drops of Connaught Bitters (to be chosen among five: tonka, ginseng e bergamotto, cardamomo, lavanda, semi di coriandolo)

Lemon peel or olive, for garnish

Mix gin or vodka with the vermouth blend over ice. Strain into a chilled Martini coupe which has been wet with the bitter drops. Garnish with lemon peel or olive. Serve with a smile.

This season is brought to you by Fords Gin, a gin created to cocktail.

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Chefs Katianna and John Hong: a modern-day culinary love story. (S9/Ep.11)

Wed, 27 Sep 2023 03:00:00 -0500

Katianna and John are the Chefs/Partners of Yangban; a Modern-Korean American Restaurant in the heart of Downtown L.A.’s Arts District. They showcase an autobiographical experience that celebrates their respective backgrounds.

Since opening, Yangban has earned accolades such as the coveted spot in Bon Appetit's “Top 10 Best New Restaurants in America,” Condé Nast Traveler's “Best New Restaurants in the World,” and Esquire's “Best New Restaurants in America,” and "Chef(s) of the Year.”

In this episode, we learn how their respective journeys through some of the finest Michelin-starred restaurants in the country - where they honed their craft - paved the way for the innovative flavors and techniques that grace Yangban's menu today.

Katianna and John’s influence goes beyond the kitchen. They are committed champions of their communities, extending their support to causes like Regarding Her, the Skirball Cultural Center, No Us Without You, and more. Enjoy this episode as we go Beyond the Plate… with Chefs Katianna and John Hong.

This season is brought to you by Fords Gin, a gin created to cocktail.

This episode is brought to you by Martin’s Famous Potato Rolls.

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Beyond the Drink: Ben Clemons’ Lost Bird and Jamie White’s GoodTimes Gimlet (S9/Ep.10)

Wed, 20 Sep 2023 03:00:00 -0500

Ben and Jamie own and operate a number of bars together in Nashville, TN. Their innovative approach to all things drinks has helped ramp up the level of expectation in Nashville to national acclaim. Hear how they traveled the world exploring the lands of sugarcane and agave, ultimately creating a menu that pays homage to exotic flavors and authentic recipes.

It’s no wonder Tennessee is nicknamed “The Volunteer State.” Ben and Jamie talk about some of the efforts they’ve been a part of in giving back to the community. Whether donating over 20,000 meals for industry workers during covid to raising funds for natural disasters around the world, they and their teams are there to assist. Enjoy this episode as we go Beyond the Drink… with Ben Clemons and Jamie White. (cocktail recipes below)

Lost Bird (Ben)

Makes 1 cocktail

1.5 oz Fords Gin

1 oz coconut cream

3/4 oz Genepy Des Alpes

3/4 oz fresh lime juice

Mint sprig, to garnish

Dehydrated lime wheel, to garnish

Shake and serve over pebble ice in a highball glass. Garnish with a fresh mint sprig and dehydrated lime wheel.

***

GoodTimes Gimlet (Jamie)

Makes 1 cocktail

1.5 oz Fords gin

1/2 oz yuzu

3/4 oz rosemary syrup

Shake all ingredients together in a cocktail shaker filled with ice and strain into a coupe glass.

This season is brought to you by Fords Gin, a gin created to cocktail.

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Chef Tracy Malechek-Ezekiel and Arjav Ezekiel: the duo behind Food & Wine Magazine’s Restaurant of the Year 2023 (S9/Ep.09)

Fri, 15 Sep 2023 11:00:00 -0500

Meet the dynamic hospitality power couple, Tracy and Arjav, behind Austin's renowned Birdie's restaurant, recently crowned by Food & Wine Magazine as “Restaurant of the Year." Birdie's is more than a restaurant; it represents this couple’s shared vision for a reimagined culinary model that places sustainability and equity at its core.

Hear the story of how a mere coin flip helped determine their next big life move, ultimately impacting their family, a city, and the culinary industry as a whole.

Tracy and Arjav’s commitment to the culinary world extends beyond the restaurant. They are advocates for organizations like Southern Smoke Foundation, and they prioritize mentoring and nurturing their dedicated staff. Enjoy this episode as we go Beyond the Plate… with Chef Tracy Malechek-Ezekiel and Arjav Ezekiel.

This season is brought to you by Fords Gin, a gin created to cocktail.

This episode is brought to you by Frito-Lay.

This episode is brought to you by Martin’s Famous Potato Rolls.

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BONUS EPISODE: Clean Plate Club - Tiffani Thiessen: Garbage Pound Cake

Wed, 13 Sep 2023 03:00:00 -0500

There is a very special episode of Beyond the Plate coming Friday. Until then, from the team behind Beyond the Plate, we’re proud to welcome our new family-friendly podcast, Clean Plate Club. It's like storytime... with recipes.

Today, we’re sharing an episode featuring Tiffani Thiesen. If you enjoy it, you can find all of the episodes on the podcast platform you’re listening on, so make sure to check out Clean Plate Club, hit that subscribe button and follow along.

*******

Tiffani is a mom, cook, actress and author. This recipe is from her new cookbook called Here We Go Again: Recipes and Inspiration to Level Up Your Leftovers.

Garbage Pound Cake

Makes 1 pound cake

2 sticks unsalted butter, cut into 1-inch pieces, at room temperature

1 ½ cups granulated sugar

½ teaspoon kosher salt

1⁄2 teaspoon baking powder

5 large eggs, at room temperature

1 1⁄2 cups all-purpose flour

1⁄2 cup sour cream, at room temperature

1 tablespoon vanilla extract or vanilla paste

1 cup baking chips, dried fruit, toasted shredded coconut, and/or toasted chopped nuts

Chocolate Drizzle:

1⁄4 cup heavy cream

4 ounces chocolate chips or roughly chopped chocolate of any type (1/2 cup)

1. To make the cake: Preheat the oven to 350 F. Use 1 tablespoon of the butter to generously grease a 9 x 5-inch nonstick baking dish. If you’re using a glass loaf pan and not nonstick, you’ll want to line it with parchment paper and leave a 3-4 inch overhang on the sides. Glass pans take longer to heat up, which may lead to a longer bake time, so test the cake after the bake time, then continue to bake in 5-minute increments until a toothpick inserted into the center comes out clean. The parchment “handles” will help ensure it comes out easily.

2. In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining butter, sugar, salt, and baking powder. Beat on high speed, scraping down the sides of the bowl every few minutes, until the butter is light in color and very fluffy, about 8 minutes. Lower the speed to medium and add the eggs one at a time, beating well after each addition. Turn the mixer off and scrape down the sides of the bowl. Add 3⁄4 cup of the flour and beat on low to just combine. Add the sour cream and vanilla and increase the speed to medium to mix well. Pause to scrape the sides once again. Add the remaining 3⁄4 cup flour and mix on low until just combined. Use a spatula or wooden spoon to fold in your mix-ins of choice.

3. Add the batter to the prepared pan, making sure to spread the mixture evenly from edge to edge with a rubber spatula to ensure there are no air pockets in the batter. Bake for 1 hour and 15 minutes, or until the loaf is deeply golden brown around the edges, the top just begins to crack, and a paring knife or skewer inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before removing the loaf and transferring it to a cooling rack to cool completely.

4. To make the drizzle: In the microwave or a small pan over medium-low heat, heat the heavy cream until it just begins to steam, 30 seconds in the microwave or about 1 minute on the stove over medium-low heat.

5. Add the chocolate to a small bowl and pour the hot cream over the top. Let the mixture sit until the chocolate melts, 2 to 3 minutes, then whisk together. Place the pound cake on a serving plate and drizzle the chocolate over the top. Slice and serve. To store, tightly cover the cake with plastic wrap and store at room temperature for 2 to 3 days.

This episode is brought to you by Guidecraft. Makers of the original Kitchen Helper® Step Stool.

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Beyond the Drink: Matt Meyer, Daniel Paez & the Last Word (S9/Ep.08)

Wed, 06 Sep 2023 03:00:00 -0500

Matt and Daniel are a chef/bartender duo based in Oakland, CA. Daniel approaches the ingredients for his drinks with a culinary sensibility while Chef Matt’s cooking style combines his Mexican background and his love for exploring other cultures through their food. It is often that guests find Matt’s ingredients from the kitchen like chiles, spices and herbs infused into one of Daniel’s cocktails, bringing a holistic approach to seasonal dining.

Matt and Daniel have given back to their community by working with organizations such as World Central Kitchen and Community Kitchens in Oakland. Enjoy this episode as we go Beyond the Drink… with Matt Meyer and Daniel Paez. (cocktail recipe below)

Last Word

Makes 1 cocktail

1 oz Fords gin

1 oz lime juice

.75 oz green chartreuse

.75 oz luxardo maraschino

Cherry, to garnish

Add the gin, lime juice, and green chartreuse to a shaker with ice. Shake and strain into a chilled coupe glass. Garnish with a cherry.

This season is brought to you by Fords Gin, a gin created to cocktail.

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Chef Kyle and Katina Connaughton: the husband/wife “duo” behind 3 Michelin Star SingleThread Farm-Restaurant-Inn (S9/Ep.07)

Wed, 30 Aug 2023 03:00:00 -0500

Kyle and Katina Connaughton are the husband/wife duo behind 3 Michelin Star “SingleThread Farm-Restaurant-Inn,” in Healdsburg, CA.

Kyle is the Head Chef and has worked for some of the biggest culinary names around the world from Japan to England to the US. He is professor emeritus at The Culinary Institute of America, and co-published the book Donabe: Classic and Modern Japanese Clay Pot Cooking.

Katina is the Head Farmer of SingleThread Farm at Dry Creek’s 24 acre property, which includes greenhouses, heirloom orchards, bee hives, a foraging program and floral design department. Everything Katina grows is used daily in Kyle’s kitchen.

Both Kyle and Katina have ingrained the notion of giving back to the community through much of what they do and who they are. They discuss a number of organizations including Sonoma Family Meal, The Skatepark Project, Chill Foundation, Corazón Healdsburg, Russian Riverkeeper, and more. Enjoy this episode as we go Beyond the Plate… with Chef Kyle and Katina Connaughton.

This season is brought to you by Fords Gin, a gin created to cocktail.

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Beyond the Drink: Ross Simon’s Slap n Tickle and Joe Brooke of Fords Gin (S9/Ep.06)

Wed, 23 Aug 2023 03:00:00 -0500

Ross and Joe are accomplished bar industry veterans representing the west coast.

Ross Simon is a globally renowned bartender based in Arizona. He’s worked with numerous bars, hosted cocktail seminars and produced cocktail competitions. He now owns and operates two award-winning cocktail bars.

Joe Brooke is the west coast trade advocacy manager for Fords Gin. He is entrenched in the world of LA mixology having worked in some of the most famous cocktail venues and alongside some of the biggest names in the global cocktail scene.

Ross and Joe discuss how they give back to their communities; Joe in partnership with Fords Gin via their support for the bartending community, and Ross through his cocktail event, “Arizona Cocktail Weekend,” which donates proceeds to various organizations such as Another Round Another Rally. Enjoy this episode as we go Beyond the Drink… with Ross Simon and Joe Brooke. (cocktail recipes below)

Slap n Tickle (Ross)

Makes 1 cocktail

1.25 oz House Coconut rum

1.25 oz Fords Sloe gin

.4 oz Lemon juice

.4 oz Lime Juice

.75 oz mango monin syrup

Shake and strain over cubed ice in a rocks glass. Garnish with lemon & lime & mint sprig.

This season is brought to you by Fords Gin, a gin created to cocktail.

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Beyond the Plate Presents: CLEAN PLATE CLUB PODCAST

Wed, 16 Aug 2023 06:00:00 -0500

From the team behind Beyond the Plate….. Clean Plate Club is for kids and grown-ups, encouraging everyone to get excited about cooking. It’s like storytime…but with recipes. Listen along as we share delicious dishes and tasty treats from chefs and celebrities who cook at home with their kids. Targeted for children ages 3-103, Clean Plate Club is a way to get your littles involved in the kitchen and excited to eat the food they create!

Join us for this intro episode as Kappy and his twins, Leo + Ella, share a recipe they make together that happens to be nutritious and delicious!

Leo + Ella’s Peanut Butter Balls

Makes 20 balls

1/2 cup peanut butter, we like Skippy natural/creamy (you can use an alternative)

1/3 cup honey or maple syrup

1/2 teaspoon vanilla extract

1/4 teaspoon kosher salt

1/4 teaspoon ground cinnamon

1 ¼ cups Oats, we like Bob's Red Mill Gluten Free Oats (feel free to use any brand)

1/2 cup mix-ins, we like half raisins and half mini chocolate chips, such as Enjoy Life brand’s mini chips

1. Place the peanut butter, honey or syrup, vanilla, salt and cinnamon in the bowl of a stand mixer - if you don’t have a mixer, add to a medium size mixing bowl.

2. If you are using a stand mixer, use the paddle attachment and mix on speed 2 until the mixture is fully combined. If you are using a mixing bowl, mix everything together with a spatula, spoon or whisk.

3. With the stand mixer turned OFF, add all of the oats. Then, turn to ‘low’ and then speed 2, until mixture starts to come together. Increase to speed 4 or 6 for about 5-10 seconds or until well combined. If using a mixing bowl…mix and mash everything together.

4. Once everything is combined, turn the mixer off and add mix-ins.

Turn the mixer back on to speed 2 or 4 until mix-ins are fully incorporated. If mixing by hand, add the mix-ins now and stir.

The mixture should resemble a slightly sticky dough that holds together when lightly squeezed. If it feels a little too sticky, add more oats, only 1 tablespoon at a time.

5. Place the bowl in the refrigerator for about 20-30 minutes, until it starts to get a little firm (you can leave it in there for up to a few hours if you’d like). If you’re keeping it in the fridge for a few hours or more, you may want to cover it.

6. Prepare a baking sheet (or large plate) by lining with plastic wrap or parchment paper.

After 20-30 minutes, remove the bowl from the refrigerator, and using a small spoon, portion into small balls the size of about 1 tablespoon, or whatever size you prefer. We like to use a 1 tablespoon size ice cream scoop.

7. Place portioned balls on the plastic wrap-lined baking sheet. Once portioned, go over each of them and make sure they are rolled well. Place the baking sheet back in the fridge or freezer to set up a bit so they become firm.

Once they firm up, store in a covered container or ziploc baggie in the refrigerator.

This episode is brought to you by Guidecraft. Makers of the original Kitchen Helper Step Stool.

*******

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Tag your meal on social media: #CleanPlateClubPod

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Executive Producer/Host: Andrew “Kappy” Kaplan

Co-Executive Producer: Ian Cohen

Producer/Editor: Joel Yeaton

Producer: Shant Petrossian

Digital Producers: Red Summit Productions

Social Media: Aki Gaythwaite

Kid Voices: Leo + Ella Kaplan

Music & Sound: Jeffrey Goldford and the Likeminds

Educational Consultant: Barbara Johnson

Album Artwork: Dave Bogart

Clean Plate Club is a production of Beyond the Plate.

Chef Ken and Verveine Oringer: father/daughter “duo” and co-authors of Cooking with My Dad, the Chef (S9/Ep.05)

Wed, 16 Aug 2023 03:00:00 -0500

Ken Oringer is a James Beard award-winning Boston-based chef, restaurateur, and philanthropist. He has a collection of renowned restaurants including Uni, Toro, Coppa, Little Donkey and Faccia a Faccia.

At 10 years old, his daughter Verveine Oringer, faced a life-changing diagnosis of celiac disease. Today, at 14, she is a champion for ALL kids in the kitchen, embracing her passion for food and cooking with enthusiasm.

In this episode, we discuss their new cookbook, Cooking with My Dad, the Chef: 70+ kid-tested, kid-approved (and gluten-free!) recipes for young chefs! A must-have for young chefs and food enthusiasts alike.

Not only is Ken known for his exceptional talent in the kitchen, but also for his unwavering generosity and social impact. (Learn more in Season 6/Episode 17.) Verveine shares about the Celiac Kids Connection, a community of families that shares ideas, encourages each other, advocates and provides education about celiac disease. Enjoy this episode as we go Beyond the Plate… with Chef Ken and Verveine Oringer.

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Beyond the Drink: Fords Gin Brand Advocates, Nandini Khaund and Alex Maynard (S9/Ep.04)

Wed, 09 Aug 2023 03:00:00 -0500

We’re joined by two extraordinary industry pros from the Fords Gin advocacy team, to talk about…gin!

Meet Nandini, the Brand Advocate for Chicago who has worked in some of Chicago’s most celebrated bars. She focuses her time educating bartenders and consumers on the Fords Gin brand.

Joining her is Alex, the Trade Advocacy Manager in Northern California, with an impressive background that spans the cocktail scenes of NYC, Miami, San Diego, and the Bay Area. His diverse experiences give him a unique perspective on the world of gin.

These two industry pros also share their passion for social impact. Nandini introduces us to the inspiring organization Glass Half Full, while Alex highlights the incredible work of Dining For Justice. Enjoy this episode as we go Beyond the Drink… with Nandini Khaund and Alex Maynard.

This season is brought to you by Fords Gin, a gin created to cocktail.

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Chefs Stuart Brioza and Nicole Krasinski: LIVE at Graduate Hotel in Palo Alto (S9/Ep.03)

Wed, 02 Aug 2023 03:00:00 -0500

Stuart Brioza and Nicole Krasinski are the husband/wife “duo” and Chef/Owners of the legendary State Bird Provisions, The Progress, and The Anchovy Bar in San Francisco. They’ve racked up Michelin Stars, James Beard Awards, Food + Wine Magazine’s Best New Chef and Best Chef All-Stars, and more!

Listen along as we get the story of a world-renowned restaurateur who turned down an investment in State Bird Provisions (later calling it the biggest mistake of his career).

Beyond their culinary achievements, Stuart and Nicole give back through inspiring programs and organizations like Creativity Explored and Meals on Wheels San Francisco. Enjoy this episode as we go Beyond the Plate… with Chefs Stuart Brioza and Nicole Krasiniski.

This season is brought to you by Fords Gin, a gin created to cocktail.

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Beyond the Drink: Mike Capoferri’s Liquid Picnic (S9/Ep.02)

Wed, 26 Jul 2023 03:00:00 -0500

Mike Capoferri is the owner of a Los Angeles neighborhood cocktail bar with a program focused excellence, consistency and sustainability. His bar was recently voted #10 on the list of North America’s 50 Best Bars 2023. Get ready for some mind-blowing insights as he shares the secrets behind one of the bar’s signature cocktails. Mike is a true advocate for making a positive impact. He’s actively involved with Echo Park Trash Club and No Us Without You. Enjoy this episode as we go Beyond the Drink… with one half of a dynamic bartending duo… Mike Capoferri. (cocktail recipe below)

Liquid Picnic

Reads like a salad, drinks like a Martini

London Dry Gin, such as Fords

Citron Liqueur, such as nardini acqua di cedro

Dry Vermouth

Black Pepper tincture

Salt/saline solution

Rosemary distillate

Clarified tomato water

Stir.

This season is brought to you by Fords Gin, a gin created to cocktail.

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Chefs Larry and Marc Forgione: the most notable father/son chef “duo” in America (S9/Ep.01)

Wed, 19 Jul 2023 03:00:00 -0500

Larry Forgione is considered “the godfather” of American cuisine and is largely responsible for changing the way Americans eat, beginning the entire “Farm-to-Table” movement.

Marc Forgione is the acclaimed chef and owner of NYC restaurants Peasant, Restaurant Marc Forgione, and One Fifth. He is the youngest American born chef to ever receive a Michelin star and also the winner of “Iron Chef” Season 3.

In this episode, we discuss:

What it was like being Larry Forgione’s son as a young cook in the early 2000’s
The moment Marc knew he was ready to open his own restaurant
How Larry came to coin the term “free-range”
Advice for other “duos” + more!

The Forgiones are incredibly philanthropic. Larry is co-founder of NYC Citymeals on Wheels Chefs’ Tribute event, and Marc works with organizations such as Cookies For Kids’ Cancer and City Harvest. Enjoy this episode as we go Beyond the Plate… with Chefs Larry and Marc Forgione.

This season is brought to you by Fords Gin, a gin created to cocktail.

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Chef Chris Shepherd: how he helped change the landscape of the Houston culinary scene (S8/Ep.22)

Wed, 01 Mar 2023 03:00:00 -0500

Chris Shepherd is the former Chef/Owner of award-winning Underbelly Restaurant (and Underbelly Hospitality), which he opened in 2012. He’s been awarded “10 Best New Chefs in America” by Food & Wine in 2013, a James Beard Award for “Best Chef: Southwest” in 2014, Robb Report's “Chef of the Year” in 2019, and Underbelly was named one of the best new restaurants in the country by both Bon Appetit and Esquire. In this episode, Shepherd shares why he has so much love for the Houston food community, why he recently decided to step away from Underbelly Hospitality, and his goal in focusing attention on the well-being of fellow industry workers. His Southern Smoke Foundation has distributed more than $10.4 million to food and beverage industry workers in need, via their Emergency Relief Fund. Enjoy this episode as we go Beyond the Plate… with Chef Chris Shepherd.

This episode is brought to you by Graduate Hotels.

This episode is brought to you by Martin’s Famous Potato Rolls.

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BONUS Episode: Fords Gin’s ‘Music to Drink Martinis To’ (S8/Ep.21)

Wed, 22 Feb 2023 03:00:00 -0500

This week is all about the martini! We caught up with Simon Ford of Fords Gin to discuss Music to Drink Martinis To, a new program that serves as a love letter to the iconic martini cocktail and the brand’s affinity for music. Simon shares all about the program, which includes a seven-track vinyl LP with an accompanying booklet filled with martini tips, tricks and recipes. In this episode, Simon talks all about the history of the martini and the various components including the iconic glass, ice, vermouth, garnishes and of course, gin. Enjoy this episode as we go Beyond the Plate AND Beyond the Drink... with Simon Ford.

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Chef Jimmy Wang: how Panda Express became the largest family-owned and operated Asian dining concept in America (S8/Ep.20)

Wed, 15 Feb 2023 03:00:00 -0500

Jimmy Wang oversees the culinary operations for more than 2300 Panda Express restaurants around the world. From creating and implementing recipes, to training across the globe, he is responsible for the infamous and innovative ‘American Chinese’ food served daily. In 2021, Wang was honored in Nation’s Restaurant News ‘Chef Power List.” In this episode, Jimmy shares how moments from his childhood in Taiwan helped shape his journey to becoming Executive Director of Culinary and Product Innovation at Panda Restaurant Group. Chef Jimmy shares some of the extraordinary work the Panda team does with Panda Cares, the philanthropic arm of Panda Restaurant Group whose purpose is to serve the health and education needs of underserved youth and to foster the spirit of giving (DO NOT MISS THIS PART). Enjoy this episode as we go Beyond the Plate… with Chef Jimmy Wang.

This episode is brought to you by Martin’s Famous Potato Rolls.

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Beyond the Drink: Paige Walwyn’s Tale of Two Cities (S8/Ep.19)

Wed, 08 Feb 2023 03:00:00 -0500

Paige Walwyn is a bartender who was born and raised in New Jersey by immigrant parents from the island of Nevis. She has tended bar at award-winning establishments including Clover Club in Brooklyn, NY. These days you can find her at Queen Mary in Chicago, IL. For this episode, Paige walks us through an original, gin-based, martini-like cocktail she recently created. She schools us on everything from ice, to ending the recipe with her unique garnish technique. Paige also shares details about how she gives back through a Chicago-based organization, Growing Home. Enjoy this episode as we go Beyond the Drink… with Paige Walwyn. (cocktail recipe below)

Tale of Two Cities

Makes 1 cocktail

1.5 oz Navy Strength Gin

1 oz fino sherry

.5 oz blanc vermouth

.25 grapefruit liquor

Stir everything together over kold-draft (square, clear ice cubes) and serve in a chilled martini glass.

Garnish with a grapefruit twist, expressed and discarded.

This episode is Presented by Fords Gin.

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Chef Sarah Grueneberg: LIVE at Graduate Hotel in Evanston (S8/Ep.18)

Wed, 01 Feb 2023 03:00:00 -0500

Sarah Grueneberg is the multi-award winning Chef/Partner of Monteverde Restaurant & Pastificio in Chicago’s West Loop. You likely watched her as a competitor and finalist on Bravo’s “Top Chef: Texas” and Food Network’s “Iron Chef Gauntlet.” In fall of 2022, she published her first cookbook, Listen To Your Vegetables. In this episode, Sarah shares with our live audience about her childhood and being brought up by a single mother, what it was like stepping into her first professional restaurant kitchen, and when she realized she had made it as a chef. Sarah shares some of the work she does in the community by highlighting Southern Smoke Foundation and the extraordinary work they do for food and beverage workers. Enjoy this LIVE episode as we go Beyond the Plate… with Chef Sarah Grueneberg.

This episode is brought to you by Graduate Hotels.

This episode is brought to you by Fords Gin.

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Beyond the Drink: Stacey Swenson’s Bugs’ Sour (S8/Ep.17)

Wed, 25 Jan 2023 03:00:00 -0500

Stacey Swenson is a 20-year veteran of the hospitality industry and one of the most sought-after bartenders on aperitivo and Italian drinking culture. After relocating to NYC from Chicago, she held notable positions including head bartender at Dante, which was #1 on the World’s Best Bar list in 2019. She was the Bar Director for Mattos Hospitality group and is currently the Bar Director for Nine Orchard Hotel. For this episode, Stacey not only schools us on aperitivos, but also shares an incredibly delicious gin-based ‘sour’ cocktail. Stacey shares some of the work she does to give back to the community, including her work with Another Round Another Rally. Enjoy this episode as we go Beyond the Drink… with Stacey Swenson. (cocktail recipe below)

Bugs' Sour

Makes 1 cocktail

1.5 oz gin, such as Fords Gin

.5 oz orange curaçao

.75 oz fresh lemon juice

1 oz fresh carrot juice

.5 oz caraway-star anise syrup*

Optional: vegan foamer or egg white

METHOD: add all ingredients to shaker tin, shake well, strain over ice (if using egg white, dry shake first)

GLASSWARE: rocks

GARNISH: caraway-salt** half rim, mini carrot or carrot top greens

*caraway-star anise syrup:

In a saucepan add 2 tbsp caraway seeds, and roughly 4 whole star anise. Turn on high heat and toast spices until you start to smell the aromas (around 2 mins - be careful not to burn). Add one cup of sugar and one cup of water, let simmer for 10 minutes. Strain.

**caraway salt:

1 part sugar, 2 parts ground caraway to 4 parts sea salt

This episode is Presented by Fords Gin.

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Chef Winnie Yee-Lakhani: how she’s creating a new style of BBQ by weaving in her Malaysian-Chinese roots (S8/Ep.16)

Wed, 18 Jan 2023 03:00:00 -0500

Winnie Yee-Lakhani is a chef, mom, entrepreneur and the self-taught “Pit Madam” / founder of Smoke Queen Barbecue. She was a finalist on Food Network's “BBQ Brawl” (Season 3) and was featured on the “Kelly Clarkson Show.” In this episode, we learn how Winnie weaves in the flavors of her Malaysian-born Chinese childhood with traditional American smoking techniques to create a unique style of barbecue. We discuss her thoughts on stepping into a mostly male dominant field, how she balances owning multiple businesses while being a mom of two kids, and what inspired her to create a restaurant during the pandemic. Winnie is a proud supporter of Orange County Asian Pacific Islander Community Alliance (OCAPICA), an organization that has been dedicated to enhancing the health, social, and economic well-being of the under-served populations in Orange County, CA. Enjoy this episode as we go Beyond the Plate… with Chef Winnie Yee-Lakhani.

This episode is brought to you by Fords Gin.

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Beyond the Drink: Iain Griffiths' Gimlet 75 (S8/Ep.15)

Wed, 11 Jan 2023 03:00:00 -0500

Iain Griffiths is an Aussie entrepreneur, educator & bartender who was awarded the first-ever “Bartender’s Bartender” award at the World's 50 Best Bars in 2017. For this episode, Iain walks us through their Gimlet 75, a mashup of two classic cocktails, the Gimlet and the French 75. Iain has done an overwhelming amount of work in the social impact space, co-founding ‘Trash Tiki’ in 2016, a touring pop-up cocktail experience that garnered global recognition. Trash Tiki helped drive the topic of food waste and sustainability to the forefront of conversations in the drink world with an accessible, no-nonsense approach to training for the community. Enjoy this episode as we go Beyond the Drink… with Iain Griffiths. (cocktail recipe below)

Gimlet 75

Makes 1 cocktail

1.5 oz/45ml Fords Gin

.5 oz/15ml Fresh Lime Juice

.5 oz/15ml Lime Oleo Cordial (recipe below)

2 dashes Regan’s Orange Bitters

2 oz Dry sparkling wine

Lime wheel, to garnish

Shake all except the wine. Strain into your preferred glass. Top with bubbles and a lime wheel. Enjoy.

Lime Oleo Cordial:

Peel enough limes to pack 1/2 cup with lime peels (keep the limes for juicing!).

Mix with 3 cups of white sugar and store at room temp or warmer in an airtight container for 24-48 hours.

Then add 2 cups of lime juice and stir until fully dissolved. Strain, bottle & store cold.

*Note: to make a lime syrup, you would add 2 cups of warm water instead of 2 cups of lime juice, and follow the remaining instructions.

This episode is Presented by Fords Gin.

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John Gargano: from his time in federal prison to General Manager of one of NYC’s best restaurants (S8/Ep.14)

Wed, 04 Jan 2023 03:00:00 -0500

John Gargano served 13 years in prison for selling drugs, and in 2016 received clemency from President Obama. He is now the General Manager of Tom Colicchio’s Craft New York and Vallata, two of NYC’s top restaurants. You may be familiar with his story from the Humans of NY instagram page. John is a graduate of NYU's School of Professional Studies with a degree in Leadership and Management Studies. In this episode, we discuss his journey as a kid growing up in South Jersey, his time in prison, where his sense of hospitality comes from, and what he hopes people learn from his story. John’s an avid supporter of Criminal Justice Reform and an advocate for providing opportunities for those who might not otherwise have. He discusses his work with Smile Farms, an organization that provides developmentally disabled adults with meaningful work opportunities at farms, urban gardens, greenhouses, farm stands…and now thanks to him… restaurants! Enjoy this episode as we go Beyond the Plate… with John Gargano.

President Obama's facebook post, as referenced in the intro of this episode.

This episode is brought to you by ONEHOPE Wine.

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Beyond the Drink: Christine Wiseman’s Time to Sparkle (S8/Ep.13)

Wed, 28 Dec 2022 03:00:00 -0500

Christine Wiseman is the Beverage Director of Bar Lab, which includes Broken Shaker, Hoja, Margot Natural Wine Bar, MaryGold's, and Higher Ground. She started as a chef, made the move to behind the bar, and has since received worldwide recognition and accolades leading teams at acclaimed bars and restaurants around the country. For this episode, we requested a fun and delicious NYE-style gin cocktail… and she delivered! When she’s not behind the bar, Christine also uses her talent by helping to raise funds for a number of causes, most recently for Another Round Another Rally, a nonprofit financial and educational resource for the hospitality industry that issues emergency aid to hospitality workers facing unanticipated hardships. Enjoy this episode as we go Beyond the Drink… with Christine Wiseman. (cocktail recipe below)

Time to Sparkle

Makes 1 cocktail

1 oz gin, such as Fords Gin

.25 oz fresh lemon juice

.5 oz raspberry simple syrup (recipe below)

10 drops jasmine water, such as Fee

Edible glitter, a pinch (any color you want!)

Sparkling wine, to top

Lemon zest, to garnish

Combine gin, lemon juice, raspberry syrup, jasmine water, and glitter (if using) in a shaker with ice and shake. Strain into a coupe or champagne glass and top with sparkling wine and a grate of lemon zest.

For the raspberry simple syrup:

To make the raspberry simple syrup, combine 1 cup of raspberries, 1 cup of sugar and 1 cup of water into a saucepan over medium-high heat. Stir every now and then until boiling and sugar is dissolved. Once sugar is dissolved, reduce heat and let simmer until the raspberries are broken down, around 10 minutes. Smash raspberries to get all the juices out. Let cool and then strain.

This episode is Presented by Fords Gin.

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Chef Dena Marino: how she went from one of America’s best restaurant chefs to the private chef of LeBron James and his family (S8/Ep.12)

Wed, 21 Dec 2022 03:00:00 -0500

Dena Marino is the private chef for LeBron James and his family. She is one of the country's most accomplished and preeminent chefs having spent time cooking in Napa (Tra Vigne), Aspen (Ajax, D19, Ellina) and Miami (MC Kitchen). Over the course of her career, Dena and her restaurants have received numerous accolades ranging from the nation's “Top 20 Best New Restaurants” by Esquire, to Miami New Times’ “Top 10 Chefs.” In this episode, she shares how a one-day kitchen internship (‘stage’) in Napa helped pave the way for her culinary career. She also touches upon the importance of reading your guests in a room, both as a restaurant chef and as a private chef. She is committed to using her expertise for good, most recently, by offering virtual cooking classes to the families living in the LeBron James Family Foundation's I PROMISE Village in Akron, Ohio. Enjoy this episode as we go Beyond the Plate… with Chef Dena Marino.

This episode is brought to you by Graduate Hotels.

This episode is brought to you by ONEHOPE Wine.

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Beyond the Drink: Ignacio “Nacho” Jimenez & the Caprice (S8/Ep.11)

Wed, 14 Dec 2022 03:00:00 -0500

Jose Ignacio “Nacho” Jimenez has nearly 20 years of hospitality experience and has become known for not only his drinks, but his enthusiastic spirit behind the bar. He’s worked at some of NYC’s most respected cocktail bars- most recently as the bar manager of Ghost Donkey, where he celebrated the art of Mexican hospitality. In this episode, we discuss a martini-like classic cocktail called the Caprice, which traces its roots back to Chicago in the 30's. We also touch upon how Nacho uses his voice and talent behind the bar to give back to different causes and organizations, most recently an event benefiting Woman Life Freedom NYC, a women’s rights movement working to amplify the voices of Iran on the streets of NYC. Enjoy this episode as we go Beyond the Drink… with Ignacio “Nacho” Jimenez. (cocktail recipe below)

Caprice

Makes 1 cocktail

1.5 oz Fords Gin

1.5 oz Dollin Dry

.5 oz Benedictine

1 dash orange bitters

Garnish: Orange Twist

Glass: Martini

This episode is Presented by Fords Gin.

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Chef Jose Garces: how he became one of the nation’s leading culinary authorities of Spanish and Latin-American cuisine (S8/Ep.10)

Wed, 07 Dec 2022 03:00:00 -0500

Jose Garces is an Iron Chef, father, husband, cookbook author, James Beard Award-winner, entrepreneur and food innovator. He has a number of restaurants in Philadelphia and Atlantic City. In this episode, he discusses the influence his parents had on his career, the reason he passed up what many would consider to be the “dream job,” and the art of balancing his time in the kitchen vs. time with his family. He co-founded the Garces Foundation in 2011, which provides ongoing and actionable assistance to the immigrant community of Philadelphia. Enjoy this episode as we go Beyond the Plate… with Chef Jose Garces.

This episode is brought to you by Fords Gin.

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Beyond the Drink: Demi Natoli’s Petty in Pink (S8/Ep.09)

Wed, 30 Nov 2022 03:00:00 -0500

Demi Natoli is the Beverage Director at Graduate Hotel Nashville. She spent time in Chicago at Lost Lake, which was voted one of the top 50 bars in the world by World's 50 Best Bars. Demi prides herself on ideating, crafting, and serving cocktails inspired by her Cuban-American heritage. In this episode, we discuss the process behind a gin cocktail she’ll be adding to one of her bar menus this Spring, and the inspiration behind the recipe. We also touch upon her work with The Equity Alliance, a black-led grassroots organization in Nashville, TN that strives to get more people of color active in the political process. Enjoy this episode as we go Beyond the Drink… with Demi Natoli. (cocktail recipe below)

Petty in Pink

Makes 1 cocktail

2.0 oz gin, such as Fords Gin

.75 oz Pineapple Juice

.75 oz Lime Juice

.50 oz Strawberry-Lemongrass Simple Syrup

.25 oz Strawberry Liqueur

Combine all ingredients into a cocktail shaker, add ice and shake until well chilled. Strain into a coupe glass. Garnish with a microflower.

For the Strawberry-Lemongrass Simple Syrup:

2 cups water

2 cups sugar

5 whole stalks of lemongrass, sliced horizontally and chopped

8 strawberries, hulled and quartered

Add all ingredients to a medium sauce pot and place over medium heat. Bring to a bubble and simmer for 20 minutes. Remove from heat and let cool. Strain and store in the refrigerator.

This episode is Presented by Fords Gin.

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BONUS Episode: From Our Plate to Yours: Thanksgiving recipes, tips and more! (S8/Ep.08)

Wed, 23 Nov 2022 03:00:00 -0500

This week, we’re taking a short break from our regular schedule to share a special bonus episode. Due to the large amount of incoming Thanksgiving questions, the Beyond the Plate family thought we’d get together to share some recipes and tips that will make your holiday a little easier (and maybe even tastier). This episode is moderated by our Executive Producer, Ian. You’ll hear Kappy’s game plan for Turkey Day, as well as from our Digital Media Producer, Sarah (who’s not too shabby in the kitchen herself). Enjoy this episode as we go Beyond the Plate…with a taste of what’s on our plates!

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Timestamps/Recipes:

[3:16] Why and how Kappy sous vide’s his turkey breasts

Sous Vide Turkey Breasts

[4:10] Why and how Kappy ‘low roasts’ his dark meat turkey parts

Low-Roasted Dark Meat

[6:50] Sarah schools us on apps and cheese boards

[11:49] All about spicy honey

[13:09] Kappy shares tips and tricks for prepping and cooking mashed potatoes

[16:15] Kappy shares tips and tricks for making gravy

[18:15] Kappy talks stuffing

Rachael Ray’s Apple, Celery and Onion Stuffing

[19:50] Negroni-Inspired Cranberry Sauce

[21:05] Our editor extraordinaire, Joel, shares what he’s drinking this Thanksgiving

[22:10] Sarah’s Cheesy Corn Casserole

Sarah’s Cheesy Corn Casserole

[23:55] Sarah’s Green Bean Casserole

[26:08] Sarah’s Simple Ice Cream Sundae (inspired by Lilia Restaurant, Brooklyn)

Chef Shota Nakajima: how he embraces his weaknesses in the kitchen and uses them to propel himself forward (S8/Ep.07)

Wed, 16 Nov 2022 03:00:00 -0500

Shota Nakajima is the chef/owner of Taku Seattle and Kōbo Pizza in Seattle. His restaurants have racked up a number of accolades including “Best New Restaurant” by The Seattle Times and “Top 10 Restaurant” in Seattle Magazine. You may also recognize him from Season 18 of Bravo’s “Top Chef,” where he placed as a top three finalist and was awarded the season’s fan favorite. During this episode, Shota shares what it was like working 20-hour shifts at a Michelin star rated restaurant in Japan, what it was like opening a new restaurant five days before the shutdown of the pandemic, and stories from his time abroad. Shota gives back to his community in a number of ways, one of which is by cooking for fundraisers that benefit organizations like World Central Kitchen. Enjoy this episode as we go Beyond the Plate… with Chef Shota Nakajima.

This episode is brought to you by Graduate Hotels.

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Beyond the Drink: Vlad Novikov & the Hanky Panky (S8/Ep.06)

Wed, 09 Nov 2022 03:00:00 -0500

Vlad Novikov is the General Manager of the Silver Lyan in Washington, DC. Prior to being in DC, he spent several years in Chicago developing cocktail programs for various bars and lounges and also served as the Director of Cocktails and Culture at The Peninsula Chicago. Vlad walks us through a cocktail made famous by the legendary Ada Coleman at the Savoy Hotel in London. We discuss some of the work he does in support of the LGBTQ+ community as well as the importance of mentorship in the bartending community. Enjoy this episode as we go Beyond the Drink… with Vlad Novikov. (cocktail recipe below)

Hanky Panky

Makes 1 cocktail

(This drink was originally made by Ada Coleman from the Savoy Hotel in London.)

1.5 oz. Sweet Vermouth

1.5 oz. gin, such as Fords Gin

Fernet Branca, a few dashes

Orange peel

Stir and serve up with an expressed orange peel.

This episode is Presented by Fords Gin.

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Will Guidara: proving a little bit of hospitality goes a long way (S8/Ep.05)

Wed, 02 Nov 2022 03:00:00 -0500

Will Guidara is the former owner of Eleven Madison Park, a restaurant that once held the #1 spot on The World's 50 Best Restaurants list. He is often referred to as a master in hospitality - both in and out of the restaurant industry - which inspired him to write his first book, Unreasonable Hospitality; the remarkable power of giving people more than they expect. In this episode, we discuss behind-the-scenes stories from key moments and decisions he made during his career, why he champions hospitality, and learn more about his new book. We also touch upon his work with the IRC, the Independent Restaurant Coalition. Enjoy this episode as we go Beyond the Plate… with Will Guidara.

This episode is brought to you by ONEHOPE Wine.

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Beyond the Drink: Haley Traub’s Il Porto Negroni (S8/Ep.04)

Wed, 26 Oct 2022 03:00:00 -0500

Haley Traub was the 2018 national champion of Speed Rack, an all-female bartending competition designed to highlight up-and-coming talent in the cocktail industry. She has been bartending in New York City for a decade and is currently the GM of Lower East Side cocktail institution Attaboy, where she oversaw the team that took home the coveted #1 spot on North America’s 50 Best Bars 2022 list. Haley walks us through her Il Porto Negroni, a bitter and boozy variation based on a traditional negroni. She shares an incredibly touching story of the moment she won the Speed Rack title which to date has raised over 1 million dollars to benefit breast cancer research. Enjoy this episode as we go Beyond the Drink… with Haley Traub. (cocktail recipe below)

Il Porto Negroni

Makes 1 cocktail

1.5 oz gin, such as Fords

.75 oz Gran Classico bitter liqueur

.75 oz Port Wine

Double rocks, orange twist.

This episode is Presented by Fords Gin.

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Chef Yotam Ottolenghi: how he made the world love vegetables (S8/Ep.03)

Wed, 19 Oct 2022 03:00:00 -0500

Yotam Ottolenghi is the author of nine bestselling and multi-award-winning cookbooks that have sold millions of copies around the world. He is the restaurateur and chef-patron of five Ottolenghi delis, as well as the NOPI and ROVI restaurants in London. In this episode, Ottolenghi shares why he believes people around the world are attracted to his food, how and why he has learned to balance home and work life, and all about his new book Ottolenghi Test Kitchen: Extra Good Things with Noor Murad. He incorporates a sense of giving back in all of the communities his restaurants are located as well as on a national and global level, specifically with Amos Trust. Enjoy this episode as we go Beyond the Plate… with Chef Yotam Ottolenghi.

This episode is brought to you by Graduate Hotels.

This episode is brought to you by Fords Gin.

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Beyond the Drink: Shawn Lickliter’s Lemon Verbena (S8/Ep.02)

Wed, 12 Oct 2022 03:00:00 -0500

Shawn Lickliter is considered one of LA’s most respected, talented, and innovative wine and spirits professionals. Since 2014, he has been the Beverage Director for Chefs Walter and Margarita Manzke’s properties including République, Manzke, Bicyclette Bistro, Petty Cash Taqueria, and Sari Sari Store. Shawn often takes inspiration from the Farmers Market, which is reflected in the cocktail he shares with us in this episode. His Lemon Verbena cocktail gets a seasonal lift from a homemade lemon verbena yogurt syrup! Shawn shines a light on a nonprofit born out of the pandemic called No Us Without You- an organization that provides food security for the undocumented immigrants who are the backbone of the hospitality industry in the greater Los Angeles area. Enjoy this episode as we go Beyond the Drink… with Shawn Lickliter. (cocktail recipe below)

Lemon Verbena

Makes 1 cocktail

1.5oz gin, such as Fords Gin

.5oz Limoncello

.75oz Lemon Verbena Yogurt Syrup (recipe below)

.75oz Lemon Juice

1.5oz Club Soda

Combine all ingredients except club soda in a mixing tin with ice and shake. Strain into an ice filled rocks glass and top with club soda.

For the Lemon Verbena Yogurt Syrup:

250ml Lemon Verbena Tea Syrup

250ml Straus Dairy Whole Milk Plain Yogurt

Combine in a bowl. Stir until well incorporated.

For the Lemon Verbena Syrup:

250g Hot Water

250g Cane Sugar

10g Lemon Verbena

Steep Lemon Verbena in hot water for 5 minutes. Strain and stir in the sugar until dissolved.

This episode is Presented by Fords Gin.

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Chef Daniel Humm: on transforming Eleven Madison Park to plant-based and working through the world’s reaction (S8/Ep.01)

Wed, 05 Oct 2022 03:00:00 -0500

Daniel Humm has received numerous global accolades including multiple James Beard Foundation Awards, three Michelin Stars, and the #1 spot on the World's 50 Best Restaurants list. He is the Chef and Owner of Make It Nice, the New York-based hospitality group behind Eleven Madison Park and Eleven Madison Home. In this episode, Humm reflects on the pandemic, and how opening up his fine dining kitchen to make over 1 million meals for people in need changed his life. We discuss challenges in his career, what it took for him to get to the pinnacle of the restaurant world, what awards and accolades really mean to him, and the impact of a near life-threatening cycling accident. He is a Co-Founder of Rethink Food, a nonprofit whose mission is to create a more sustainable and equitable food system by bridging the gap between perfectly good food that would go to waste with the demand for meals that food-insecure people face. Enjoy this episode as we go Beyond the Plate… with Chef Daniel Humm.

Update: The day after this episode aired, EMP received the accolade of being the first three Michelin star rated vegan restaurant in the world.

This episode is brought to you by Fords Gin.

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Chef Ludo Lefebvre (S7/Ep.18)

Wed, 13 Jul 2022 03:00:00 -0500

Ludo Lefebvre is a chef, restaurateur, author, TV personality and twin dad. He is one of the most influential chefs in Los Angeles who is credited with starting the pop-up restaurant phenomenon. You may have eaten in one of his award-winning restaurants such as Petit Trois or seen him on one of the many TV shows he’s hosted. In this episode we discuss his childhood in Burgundy, France as a young culinary apprentice and how he eventually made his way to Los Angeles in the 90’s. He shares how he feels about awards and accolades, what he hopes future chefs will say about him and more. Ludo gives back to his community in a number of ways from packing food at food banks to helping the homeless, and he also gives praise to World Central Kitchen for keeping his restaurants active during the pandemic by helping to feed people in need. Enjoy this episode as we go Beyond the Plate… with Chef Ludo Lefebvre.

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Chefs Bryan and Michael Voltaggio (S7/Ep.17)

Wed, 06 Jul 2022 03:00:00 -0500

Bryan and Michael Voltaggio are brothers, business partners, chefs, restaurateurs, authors, TV personalities and dads. In this episode we discuss how they went from teenagers working at a Holiday Inn in Maryland to being arguably the best known duo in the food world. We talk about the different paths each of them took to get to where they are today, the moment they realized they had made it as chefs, what motivates them, and how and where they lean on each other in their restaurant creative process. Bryan and Michael are both extremely active in their communities helping many organizations; Bryan with No Kid Hungry and Michael with Los Angeles Mission. Enjoy this episode as we go Beyond the Plate… with Chefs Bryan and Michael Voltaggio.

This episode is brought to you by Wickles Pickles.

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Beyond the Drink: Wine and… Honeyglow Pineapple! (S7/Ep.16)

Wed, 29 Jun 2022 03:00:00 -0500

In last week’s episode of Beyond the Plate, we talked with Chef Brooke Williamson. When we asked for her go-to snack, she shared a couple of her current favorites. We were intrigued by the honeyglow pineapple (more on that in the episode). For this week’s Beyond the Drink, ONEHOPE Wine’s Head Winemaker (Mari Wells Coyle) drops some knowledge about pinot grigio and why this dry wine pairs so well with this particular sweet and low acid fruit. Enjoy this episode as we go Beyond the DRINK…with wine and honeyglow pineapple.

ONEHOPE wine Mari discussed in this episode: Pinot Grigio

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Chef Brooke Williamson (S7/Ep.15)

Wed, 22 Jun 2022 03:00:00 -0500

Brooke Williamson is a chef, restaurateur, TV personality and mom. She was the youngest female chef to cook at the James Beard House at 22 years old, was crowned the winner of “Top Chef” Season 14, and was the first winner of Food Network’s “Tournament of Champions.” Brooke and her husband/business partner, Nick Roberts, own Playa Provisions in Playa Del Rey, CA. In this episode we discuss what it was like being the youngest sous chef at the renowned Michael’s of Santa Monica, what one of the best chefs in the country has to say about Brooke and her cooking style, and why she feels it is so important to use her platform for good. She is a tireless advocate for No Kid Hungry, using her voice to help end childhood hunger in America by ensuring all children get the healthy food they need every day to thrive. Enjoy this episode as we go Beyond the Plate… with Chef Brooke Williamson.

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Beyond the Drink: Wine and ‘Ice Cream in a Sweet Brioche Bun!’ (S7/Ep.14)

Wed, 15 Jun 2022 03:00:00 -0500

In last week’s episode of Beyond the Plate, we talked with Chef Kristen Kish. When we acknowledged summer grilling season is upon us and asked her favorite thing to put on a bun, she through us a curveball; ice cream in a sweet brioche bun. For this week’s episode of Beyond the Drink, ONEHOPE Wine’s Head Winemaker (Mari Wells Coyle) tackles which wine she’d pair with this sweet, ice cream sandwich-sounding treat. Mari shares why the flavors of (strawberry) ice cream pair so well with Pinot Noir and educates us more about the grape. Enjoy this episode as we go Beyond the DRINK…with wine and ice cream in a sweet brioche bun.

ONEHOPE wine Mari discussed in this episode: Pinot Noir

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Chef Kristen Kish (S7/Ep.13)

Wed, 08 Jun 2022 03:00:00 -0500

Kristen Kish is a chef, author and TV personality. She was born in South Korea and grew up in Kentwood, MI. You may know her from Bravo’s “Top Chef” (or one of her many other TV shows), and you will soon see her as Alton Brown’s co-host on Netflix’s new “Iron Chef: Quest for an Iron Legend.” In 2018, she partnered with The LINE Hotels to open her first restaurant, Arlo Grey, in Austin, TX. In this episode we discuss how she went from struggling with her sexuality, anxiety and depression, to being named the winner of “Top Chef” Season 10. In addition to her incredibly busy career, she is an advocate for many nonprofit organizations, including Out Youth, Ali Forney Center and more. Enjoy this episode as we go Beyond the Plate… with Chef Kristen Kish.

This episode is brought to you by Wickles Pickles.

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BONUS Episode: Martin’s Famous Potato Rolls’ Spicy Burger (S7/Ep.12)

Wed, 01 Jun 2022 03:00:00 -0500

This week, we’re taking a short break from our regularly scheduled episode to bring you a bonus cookalong featuring our partner at Martin’s Famous Potato Rolls. Join host, Kappy, in his kitchen (and at the grill) as he cooks up a burger he created for Martin’s called, “That Spicy Burger, on a Big Marty Roll with Wicked Pickle Chips, Calypso Sauce and Provolone Piccante Cheese.” He’ll walk you step-by-step through the recipe in real time, so you can join him and cook-along from your own kitchen (and grill). Go to beyondtheplatepodcast.com or check out the episode notes in your podcast player to get the full recipe. Cook. Eat. Repeat.

This episode is brought to you by Martin’s Famous Potato Rolls.

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That Spicy Burger, on a Big Marty Roll with Wicked Pickle Chips, Calypso Sauce and Provolone Piccante

INGREDIENTS:

Cajun Spice: (makes about 1 cup)

1/4 cup paprika

1 Tablespoon Kosher salt

1 Tablespoon granulated onion

1 Tablespoon granulated garlic

1 Tablespoon cayenne red pepper

1 Tablespoon ground white pepper

1 Tablespoon coarse ground black pepper

1 teaspoon dried oregano

1 teaspoon dried thyme

Calypso Sauce: (Makes about 2/3 cup)

1/2 cup mayo

2-3 Tablespoons sour cream

1 teaspoon white vinegar

1 teaspoon dried onion

2 Tablespoons cajun spice, homemade or store-bought

1/4 teaspoon ground cumin

1/4 teaspoon dried dill

For the Burger:

1 ½ pounds ground beef, preferably 80:20 blend

Kosher salt and black pepper

Cooking spray

4-8 slices of Provolone piccante (sharp provolone) or Pepper Jack Cheese

4 Hamburger Rolls, such as Martin’s Big Marty’s Rolls

1 jar Pickles Chips, such as Wickles Wicked Pickle Chips (about 4-5 per burger, plus some for snacking)

Preheat your grill to medium high heat.

For the Cajun Spice:

In a small mixing bowl, add all of the spices, stir together with a fork and set aside. You will use this in the calypso sauce and the remaining spice blend can be covered and stored in your spice cabinet for future recipes that call for a (spicy) spice rub on fish, pork, chicken, etc.

For the Calypso Sauce:

In a small mixing bowl, add the mayo, sour cream and vinegar and stir well with a small whisk or fork. When combined, add the remaining spices, stir until completely combined and set aside. If you have leftover sauce, this is great as a spicy dip for vegetables or as a spread on sandwiches.

For the Burger:

Place the ground meat in a medium size mixing bowl and without overworking, form one large ball. Gently flatten with your hand and then score with the side of your hand to make a plus sign. You will have 4 equal sides/sizes, about 6 ounces each. Grab ¼ and gently form patties, about 3/4 inches thick, making sure they are at least the size of your burger roll or a ¼” bigger. Make a good size divot or large thumb print in the middle of each patty so when the burger cooks, it does not bulge in the middle.

Season both sides generously with salt and pepper, give a light spritz of cooking spray on both sides (little insurance policy for sticking) and place on the hot grill. Let cook about 3-4 minutes per side for medium- a minute less for rare and a minute more for medium well. Top with cheese a minute or two after flipping, place the roll top/crown over the burger and the roll bottom/heel on top of that… to let the “meat steam” permeate the roll…. and “let it ride.” (Thank you, @MotzBurger)

To Assemble:

Take the bottom/heal and spoon a light smear of the calyspo sauce all over, about 1 generous tablespoon. Place 4-5 pickles over that and then the patty with the top/crown.

Eat. Up.

Makes 4 Burgers

EQUIPMENT:

2 small mixing bowls

1 medium mixing bowl

1 sheet pan/baking sheet

Aluminum foil

2 forks or a small whisk

1 spoon, for smearing sauce on the roll

Measuring spoons

Measuring cups

Spatula, for the grill

Grill or cast iron skillet

Chef Joshua Weissman (S7/Ep.11)

Wed, 25 May 2022 03:00:00 -0500

Joshua Weissman is a chef and best-selling cookbook author. He grew up in Los Angeles and at age 18 moved to Austin, Texas where he started his professional career in some of Austin’s most prominent kitchens. At age 22, he started making YouTube videos about food with the goal of providing as much value as possible to people. He soon became one of the most recognized chef/content creators and has amassed millions of followers across YouTube, TikTok and other social media platforms. When he announced the release of his book, “An Unapologetic Cookbook,” it became the No. 1 bestseller of all books on Amazon in less than three hours. In this episode we discuss how food and cooking was an outlet for him as a kid that was bullied, how his family supported his journey, and we dive into his creative process of content creation. Weissman believes chefs are conduits of the communities they sit down in and shines a light on Southern Smoke, an organization that provides assistance to people in the food and beverage industry. Enjoy this episode as we go Beyond the Plate… with Chef Joshua Weissman.

This episode is brought to you by Martin’s Famous Potato Rolls.

This episode is brought to you by ONEHOPE Wine.

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Beyond the Drink: Wine and Indian-Spiced Trail Mix! (S7/Ep.10)

Wed, 18 May 2022 03:00:00 -0500

In last week’s episode of Beyond the Plate, we talked with Chef Maneet Chauhan of Morph Hospitality Group in Nashville, TN. She is an award-winning chef, author, TV personality and mother. When we asked Maneet her favorite snack, without hesitation, she held up a bag of an Indian-Spiced Trail Mix. For this week’s episode of Beyond the Drink, ONEHOPE Wine’s Head Winemaker (Mari Wells Coyle) shares which wine she chose to pair with this sweet, spicy and salty combo. As always, she shares the history of the grape/wine and how the flavor and aroma works so well with this particular snack pairing. Enjoy this episode as we go Beyond the DRINK…with wine and Indian-Spiced Trail Mix.

ONEHOPE wine Mari discussed in this episode: Zinfandel

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Chef Maneet Chauhan (S7/Ep.09)

Wed, 11 May 2022 03:00:00 -0500

Maneet Chauhan is an award-winning chef, author, TV personality, mother, and Founding Partner and President of Morph Hospitality Group in Nashville, Tennessee. She’s worked in some of the finest hotels in the world and some of the greatest restaurants across the US. Maneet competed AND WON Guy Fieri's Tournament of Champions where she donated her winnings of $40,000 to help different restaurants survive the pandemic. In this episode, we discuss why she has a hard time saying no, and how her no-nonsense husband/business partner is the yin to her yang. She shares an unbelievable story of how her son was born at 5am the same day her first restaurant in Nashville was set to open that evening at 5pm. Chauhan is an incredibly philanthropic chef sharing her voice and talents with the likes of World Central Kitchen, March of Dimes, United Cerebral Palsy, One Generation Away, Nashville Food Project and more. Enjoy this episode as we go Beyond the Plate… with Chef Maneet Chauhan.

This episode is brought to you by Martin’s Famous Potato Rolls.

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Beyond the Drink: Wine and Nuts! (S7/Ep.08)

Wed, 04 May 2022 03:00:00 -0500

In last week’s episode of Beyond the Plate, we talked with Chef Phil Tessier of Press Restaurant Napa Valley. When we asked him his favorite snack, he said it’s usually something he can walk around eating like peanuts or almonds. For this week’s episode of our Beyond the Drink series, ONEHOPE Wine’s Head Winemaker (Mari Wells Coyle) shares why compounds such as tannins in wine pair well with different types of nuts. We dive into the role the oil content plays as well as salt and different herbs and spices. As always, you’ll come away with a whole new appreciation for wine pairings! Enjoy this episode as we go Beyond the DRINK…with wine and nuts.

ONEHOPE wine Mari discussed in this episode: Cabernet Sauvignon

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Chef Phil Tessier / Live at ONEHOPE Winery in Napa Valley (S7/Ep.07)

Wed, 27 Apr 2022 03:00:00 -0500

Phil Tessier is an award-winning chef, father, author, coach and innovator. In 2015, he became the first ever American chef to place on the podium at what is considered the Olympics of cuisine, the biennial Bocuse d’Or Competition in Lyon, France. Tessier took home the Silver medal… and two years later, he coached the 2017 U.S. Team to win the gold. In this episode, we discuss his journey from Williamsburg, Virginia through some of the best kitchens in the world. His social impact spans across many causes including feeding those in need, mentoring the next generation of great chefs, and more. Some of this work is done through the Rudd Foundation, Boys & Girls Clubs of America and the Ment’or BKB Foundation. Enjoy this episode as we go Beyond the Plate… with Chef Phil Tessier.

This episode is brought to you by Martin’s Famous Potato Rolls.

This episode is brought to you by ONEHOPE Wine.

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Beyond the Drink: Wine and Chile-Lime Mango! (S7/Ep.06)

Wed, 20 Apr 2022 03:00:00 -0500

In last week’s episode of Beyond the Plate, we talked with Mexican chef, businesswoman, TV personality and author, Marcela Valladolid. She shared one of her favorite snacks: dehydrated fruit with chile lime powder. In this week’s episode of our Beyond the Drink series, ONEHOPE Wine’s Head Winemaker (Mari Wells Coyle) shares which wine she believes pairs best with Marcela’s go-to snack. Similar to our last Beyond the Drink episode, you’ll come away with a whole new appreciation for wine pairings! Enjoy this episode as we go Beyond the DRINK…with wine and chile-lime mango.

ONEHOPE wine Mari discussed in this episode: Moscato

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Chef Marcela Valladolid (S7/Ep.05)

Wed, 13 Apr 2022 03:00:00 -0500

Marcela Valladolid is a CEO, chef, entrepreneur, teacher, Emmy-nominated TV personality, author, businesswoman, designer, Founder at Casa Marcela and the proud mother of three children. She grew up in Tijuana, Mexico and later attended culinary school in Los Angeles and Paris before beginning her professional career as a Food Editor for Bon Appétit Magazine. She then moved into television, publishing a number of best-selling cookbooks. Currently she is hosting a virtual live cooking class and entertainment show with her sister called “The Marcela & Carina Show.” During this episode, we discuss how she made her way (and excelled!) into the food world, the importance of preserving Mexico’s culture and cuisine and the role it plays in shaping her personal businesses. She’s a big proponent of helping others and giving back to her community through many organizations, one being Proyecto Colibrí/Project Hummingbird. Enjoy this episode as we go Beyond the Plate… with Chef Marcela Valladolid.

This episode is brought to you by Martin’s Famous Potato Rolls.

This episode is brought to you by Wickles Pickles.

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Beyond the Drink: Wine and Salt & Vinegar Chips! (S7/Ep.04)

Wed, 06 Apr 2022 03:00:00 -0500

In last week’s episode of Beyond the Plate, J. Kenji López-Alt shared one of his favorite snacks: salt & vinegar potato chips. For this week’s episode of our Beyond the Drink series, ONEHOPE Wine’s Head Winemaker (Mari Wells Coyle) is sharing which wine she believes pairs best with Lopez-Alt’s favorite snack. Mari talks us through how the flavors of the chips complement some of the flavors in the wine, while sharing additional fun tips for pairing (and cooking) with sparkling wine. Enjoy this episode as we go Beyond the DRINK…with wine and potato chips.

ONEHOPE wine Mari discussed in this episode: Brut Sparkling

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Chef J. Kenji López-Alt (S7/Ep.03)

Wed, 30 Mar 2022 03:00:00 -0500

J. Kenji López-Alt is a chef, dad, NY Times best-selling author of The Food Lab, NY Times food columnist and the host of “Kenji’s Cooking Show,” a YouTube show with over a million subscribers. He’s an MIT graduate who parlayed his education into a career in the kitchen. We discuss how he made his way from working in science labs to some of the best kitchens in Boston, his process in testing recipes and techniques (anyone else test hard boiled eggs over 1000 times?!), we dive deep into his most recent book, The Wok, and so much more. He is an incredible advocate for No Kid Hungry, initially setting out to raise $5,000 and has currently raised over $126,000! He is far and away one of our host’s most trusted culinary resources. Enjoy this episode as we go Beyond the Plate… with Chef J. Kenji López-Alt.

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Beyond the Drink LIVE: Wine and Popcorn! (S7/Ep.02)

Wed, 23 Mar 2022 03:00:00 -0500

For the season premiere of our Beyond the Drink series, we sat with Head Winemaker of ONEHOPE Wine, Mari Wells Coyle. Like all of the chefs featured on Beyond the Plate, ONEHOPE’s award-winning wine supports a plethora of meaningful causes. To date, they have donated over $8 million to organizations around the world. In this episode, Mari walks us through some of her favorite wines to pair with different flavored popcorn. After this episode, you won’t think twice about what to enjoy for happy hour…or while streaming a show…or at 3pm on a Sunday…you get the point! Enjoy this previously recorded live tasting… with Mari Wells Coyle of ONEHOPE Wine.

ONEHOPE wines Mari discussed in this episode: Fumé Blanc + Cabernet Sauvignon

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Chef Jonathan Waxman (S7/Ep.01)

Wed, 16 Mar 2022 03:00:00 -0500

Jonathan Waxman is one of the most highly regarded chefs in the US and a pioneer of California cuisine. He is most known as the chef/owner of Barbuto in Manhattan’s West Village. We discuss his time as a Ferrari salesman, how he finds his zone in the kitchen, his dream restaurant, how he was instrumental in helping Thomas Keller find the original French Laundry and more. Throughout his career, he has done a tremendous amount of work for Citymeals on Wheels and many other nonprofit organizations. Enjoy this episode as we go Beyond the Plate… with Chef Jonathan Waxman.

This episode is brought to you by Martin’s Famous Potato Rolls.

This episode is brought to you by ONEHOPE Wine.

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Chef Marcus Samuelsson (S6/Ep.21)

Wed, 06 Oct 2021 08:00:00 -0500

Marcus Samuelsson is a chef, restaurateur, author, TV personality and philanthropist. He is behind a number of acclaimed restaurants around the world, including his flagship, Red Rooster Harlem. He’s won multiple James Beard Foundation awards, was champion of Top Chef Masters and Chopped All-Stars and is the head judge of the new show Top Chef Family Style. In this episode, we discuss his journey starting in Ethiopia and what he feels was his most successful day in his professional life to date. He talks about the ups and downs of opening and closing a restaurant, advice he received from a fellow chef friend on how to stay motivated during the pandemic, how he gives back to the communities he works in and more. Enjoy this episode as we go Beyond the Plate… with Chef Marcus Samuelsson.

This episode is brought to you by Fords Gin.

This episode is brought to you by Martin’s Famous Potato Rolls.

This episode is brought to you by Real Good Fish.

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Beyond the Drink: Omar Yeefoon’s Alivia Cocktail (S6/Ep.20)

Wed, 29 Sep 2021 08:00:00 -0500

Omar Yeefoon is a Dallas, TX-based bartender, teacher and mentor of the bar industry. His simple, yet nuanced approach to cocktail creation and service has left a mark on many notable bar programs throughout Dallas and beyond. He’s managed award-winning bars, worked in sales and advocacy and opened his own cocktail bar and restaurant, Shoals Sound & Service. Shoals has earned awards such as “Best Cocktail Bar,” “Best Vegan/Vegetarian Restaurant” and more. In this episode, Omar walks us through a cocktail he created that he says is very “martini-like” and great for a white wine drinker, and his commitment to a new project he is excited about called the Black Mixology Collective. Enjoy this episode as we go Beyond the Drink… with Omar Yeefoon. (cocktail recipe below)

Alivia

Makes 1 cocktail

2 oz gin, such as Fords Gin

.75 oz Lillet Blanc

.25 oz Pamplemousse Rose Liqueur

Dash orange bitters

Grapefruit peel, to garnish

Combine the gin, Lillet Blanc, pamplemousse liqueur and orange bitters in a mixing glass and stir with ice. Strain into a chilled cocktail glass and garnish with a grapefruit peel.

This episode is Presented by Fords Gin.

This episode is brought to you by Cirio Tomatoes.

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The Modern Mixologist, Tony Abou-Ganim (S6/Ep.19)

Wed, 22 Sep 2021 08:00:00 -0500

Tony Abou-Ganim is one of the pioneering and leading bar professionals in the world. He has two cocktail books, hosted TV shows and has his own signature branded line of Modern Mixologist bar tools. Tony has designed signature craft cocktails for multiple stadiums and arenas around the country, most recently Allegiant Stadium, home of the Las Vegas Raiders. In this episode, we discuss the cocktail that made him fall in love with bartending, his bartending journey from coast to coast and what it was like being tapped by Steve Wynn to develop the cocktail program at Bellagio Las Vegas (which at the time was arguably one of the most anticipated luxury hotel openings in the world). He’s one of the most generous people we know giving back to organizations like Share Our Strength and the Helen David Relief Fund through his forthcoming TAG Global Spirits Awards. These days you can find him spearheading the cocktail program at Libertine Social at Mandalay Bay. Enjoy this episode as we go Beyond the Plate… with Tony Abou-Ganim.

This episode is brought to you by Cirio Tomatoes.

This episode is brought to you by Falksalt.

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BONUS Episode Cookalong: Cast Iron Spicy Fish Sandwich on a Toasted Garlic Hoagie Roll with 'Christmas' Remoulade and Shrettuce (S6/Ep.18)

Wed, 15 Sep 2021 08:00:00 -0500

This week, we’re taking a short break from our regular schedule to share a special bonus episode with our friends at Martin’s Famous Potato Rolls, Real Good Fish and Wickles Pickles. Join host, Kappy, in his kitchen as he creates a sandwich combining ingredients from a few of our season’s partners to make a delicious lunch (or dinner). He walks you step-by-step through the recipe so you can literally cook along with him in real time. For the full recipe instructions, visit beyondtheplatepodcast.com. Enjoy this episode as we go Beyond the Plate... with Kappy… in his kitchen!

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.

Makes 2 Sandwiches

RECIPE INGREDIENTS

For the Blackening/Cajun Spice:

1 Tablespoon sweet paprika

1 Tablespoon smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon New Mexico green chile powder, or chile powder of your choice

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

*salt and pepper will be used on their own to season the fish

For the ‘Christmas’ Remoulade:

1/2 cup mayo

Splash of rice vinegar, about 1 Tablespoon

1-2 Tablespoons Wickles Wicked Jalapeño Relish

1-2 Tablespoons Wickles Spicy Red Sandwich Spread

Salt and pepper, to taste

For the Sandwich:

2 Martin's Hoagie Rolls, or other long rolls

2-3 Tablespoons butter, softened/spreadable

Sprinkle of granulated garlic, about 1/2 teaspoon

2, 4-6 oz. fillets of Real Good Fish Rockfish, or other thin white fish fillets

Salt and pepper, to taste

Olive oil cooking spray

Olive oil or vegetable oil

1 cup shredded lettuce (shrettuce), such as iceberg or romaine

1 tomato, cut into ¼” inch thin slices

Your favorite hot sauce, to splash, optional

1 lemon, cut into wedges, optional

EQUIPMENT ESSENTIALS

1 medium to large size cast iron skillet (or skillet type of choice)

2 small mixing bowls

Baking sheet or aluminum foil

Fish spatula or turner

This episode (and recipe) is made possible with the help of our friends at Martin’s Famous Potato Rolls, Real Good Fish and Wickles Pickles.

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Chef Ken Oringer (S6/Ep.17)

Wed, 08 Sep 2021 08:00:00 -0500

Ken Oringer is a Boston-based chef and owner of Uni, Toro, Coppa and Little Donkey. His restaurants have consistently received rave reviews including “America’s Best New Restaurants,” “Top 50 Restaurants in America” and Oringer himself earning a James Beard Award for Best Chef Northeast. In this episode, we discuss how he helped lay the groundwork for some of America’s most notable restaurants, why teaching and mentoring the next generation of chefs is so important and more. We dive into his endless (and selfless) charitable work he’s involved with, including Off Their Plate, a non-profit founded during the pandemic. Enjoy this episode as we go Beyond the Plate… with Chef Ken Oringer.

This episode is Presented by Fords Gin.

This episode (and recipe) is brought to you by Martin’s Famous Potato Rolls, Real Good Fish and Wickles Pickles.

Cast Iron Spicy Fish Sandwich on a Toasted Garlic Hoagie Roll with 'Christmas' Remoulade and Shrettuce

Makes 2 Sandwiches

For the Blackening/Cajun Spice:

1 Tablespoon sweet paprika

1 Tablespoon smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon New Mexico green chile powder, or chile powder of your choice

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

*salt and pepper will be used on their own to season the fish

For the ‘Christmas’ Remoulade:

1/2 cup mayo

Splash of rice vinegar, about 1 Tablespoon

1-2 Tablespoons Wickles Wicked Jalapeño Relish

1-2 Tablespoons Wickles Spicy Red Sandwich Spread

Salt and pepper, to taste

For the Sandwich:

2 Martin's Hoagie Rolls, or other long rolls

2-3 Tablespoons butter, softened/spreadable

Sprinkle of granulated garlic, about 1/2 teaspoon

2, 4-6 oz. fillets of Real Good Fish Rockfish, or other thin white fish fillets

Salt and pepper, to taste

Olive oil cooking spray

Olive oil or vegetable oil

1 cup shredded lettuce (shrettuce), such as iceberg or romaine

1 tomato, cut into ¼” inch thin slices

Your favorite hot sauce, to splash, optional

1 lemon, cut into wedges, optional

Heat a medium to large size cast iron skillet over medium high heat while you prepare the seasoning blend and remoulade. You’ll want it hot, so it’s ok to have it heating for more than a few minutes.

For the Blackening/Cajun Spice:

Add all ingredients to a small mixing bowl or jar. Stir with a fork until combined and set aside. This will make extra seasoning. Keep it in a sealed container in your spice cabinet and use again for chicken, pork or however you choose.

For the ‘Christmas’ Remoulade:

Add all ingredients to a small mixing bowl and mix together with a fork. Start with less vinegar, relish and sandwich spread and adjust the taste to your liking. You can always add more. Set aside.

For the Sandwich:

Spread a thin layer of softened butter on both sides of the roll and sprinkle lightly with granulated garlic. Place either on a rack set over a cookie sheet; directly on a cookie sheet; or set on a piece of foil, and lightly toast. Remove from the toaster and set aside. It is ok if it cools. We call this “cold toasting.”

Place the fish fillets on a plate or platter, dry both sides well with a paper towel and season both sides with salt and pepper. Spray each side of the fish with a generous and even coating of olive oil spray and then season both sides with the blackening/cajun spice. When the pan is hot, you can add a drizzle of olive oil and place the fish fillets in the pan. Let cook for 1-2 minutes per side, or until the exterior looks dark golden brown and the interior is opaque. (If you’re comfortable with it, while the fish is cooking, slather the remoulade on both sides of the toasted rolls. You can wait until the fish is done cooking to do this step.) Remove the fish from the pan and place directly on the bottom roll (or on a clean plate if you haven’t slathered the rolls with remoulade). Top with a good amount of shredded lettuce, a couple slices of tomato, a splash of hot sauce and a squeeze of fresh lemon and the roll top.

Beyond the Drink: Sadé Stamps’ Nothing Nice Cocktail (S6/Ep.16)

Wed, 01 Sep 2021 08:00:00 -0500

Sadé Stamps is a bartender based in Oakland, CA. She has curated various bar programs and is currently doing the beverage consulting for Roux 40, Chef Lala Harrison’s highly anticipated Black heritage restaurant/bar soon to open in Oakland. In this episode, we get a full-on cocktail education centered around her love of mixing drinks and creating flavors that exist through the African diasporas. She walks us through a cocktail that was inspired by the Trinidad Sour and the Last Word. We also talk about an amazing organization she supports in Oakland called Moms 4 Housing that works to help mothers without housing. Enjoy this episode as we go Beyond the Drink… with Sadé Stamps. (cocktail recipe below)

Nothing Nice

Makes 1 cocktail

1.5 oz gin, such as Fords Gin

.5 oz Mezcal, such as Del Maguey Vida

.75 oz fresh lime juice

.5 oz Angostura bitters

.25 Pechê Liqueur

2 drops seawater solution (instructions below)

Orange peel, for shaking

Orange peel, for garnish

In a shaking tin, add the gin, mezcal, lime juice, bitters, pechê liqueur, seawater solution and orange peel and top with ice. Shake until diluted & then double strain into a coupe-style glass. Garnish with an expressed/manicured orange peel.

For the Seawater Solution:

Mix 100g (about 3.5 ozs) of hot water with 25g (1 -1 ½ Tablespoons) of good quality salt and stir until the salt is dissolved. Once it is cooled, store the solution in a dropper bottle.

This episode is Presented by Fords Gin.

This episode is brought to you by Falksalt.

Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com

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Chef Buddy Valastro (S6/Ep.15)

Wed, 25 Aug 2021 08:00:00 -0500

Buddy Valastro is a fourth-generation baker who was born into the business owned & operated by his parents. He grew up in Hoboken, New Jersey in an old-fashioned Italian family. You probably know him from the TLC hit series “Cake Boss,” or from visiting one of his many bakery or restaurant locations. In this episode, we talk about his first job in Carlo’s Bakery at age 11, what it was then like taking over the bakery as a 17 year old, how he deals with his anxiety, what he learned about himself while recovering from his recent hand injury and more. Buddy has worked with the Make-A-Wish Foundation for many years and discusses how it has impacted his life. Enjoy this episode as we go Beyond the Plate… with Chef Buddy Valastro.

This episode is brought to you by Martin’s Famous Potato Rolls.

This episode is brought to you by ONEHOPE Wine.

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Beyond the Drink: Joseph Jebelean’s Ravishing Rick Rhub (S6/Ep.14)

Wed, 18 Aug 2021 08:00:00 -0500

Joseph Jebelean is a Miami born and bred bartender. As a student studying biology and chemistry, he washed dishes at P.F. Chang’s until the opportunity arose for him to bartend. We discuss how this experience impacted him and his career in hospitality, what drives his creative process when it comes to naming drinks and how he gives back to the community. Since settling into his calling behind the bar, he has won several cocktail competitions including the coveted title of the best daiquiri in Miami. Also in this episode, Joseph walks us through a cocktail based on one of his favorite’s, the Gin Rickey. Enjoy this episode as we go Beyond the Drink… with Joseph Jebelean. (cocktail recipe below)

Ravishing Rick Rhub

Makes 1 cocktail

1.25 oz gin, such as Fords Gin

.75 oz rhubarb-sauvignon blanc cordial (instructions below)

.5 oz fresh lime juice

.25 oz Italicus Bergamot Liqueur

2 dashes orange bitters

2 oz soda water, such as Topo Chico

To an ice filled collins glass, add gin, rhubarb-sauvignon blanc cordial, lime juice, bergamot liqueur, bitters and soda water. Gently fold that all together with a spoon and garnish with a rhubarb ribbon.

For the Rhubarb-Wine Cordial:

1. Cut rhubarb (the amount you have) into 1-inch pieces and weigh the total. You will use this same weight for the sugar and the sauvignon blanc. Place rhubarb in a bowl or dish.

2. Add that same amount of sugar and let macerate overnight.

3. Strain the solids from the liquid, making sure to keep the “syrup” that releases from the rhubarb.

4. Add that same amount, in weight, of sauvignon blanc to the syrup and mix, making sure the sugar is completely dissolved.

This episode is Presented by Fords Gin.

This episode is brought to you by Wickles Pickles.

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Salt & Straw's Tyler Malek (S6/Ep.13)

Wed, 11 Aug 2021 08:00:00 -0500

Tyler Malek is the Co-Founder and Head Ice Cream Maker for the Portland-based Salt & Straw Ice Cream. He has created more than 1,000 flavors, which we’re guessing had something to do with why he was selected as one of Forbes 30 Under 30 for “Changing the Way America Eats.” In this episode, we discuss his journey from starting an ice cream cart with his cousin Kim to operating over 20 locations. We touch upon why he is dedicating 20% of his menu to vegan flavors, how Dwayne “The Rock” Johnson came to be a fan and how and why he works with different elementary schools to inspire new flavors. Enjoy this episode as we go Beyond the Plate… with Tyler Malek.

This episode is brought to you by Falksalt.

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BONUS Episode: Simon Ford of Fords Gin (S6/Ep.12)

Wed, 04 Aug 2021 08:00:00 -0500

This week, we’re taking a short break from our regular schedule to share a special bonus episode featuring our partner, Fords Gin. We’re joined by the man himself, Simon Ford, to hear more about the journey behind the bottle. If you love a good gin & tonic, negroni or martini… you won’t want to miss this episode. And of course it’s not a Beyond the Plate episode if we don’t talk about social impact and how Fords Gin has given back to the bartending community. Enjoy this episode as we go Beyond the Plate... with Simon Ford.

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Molly Yeh (S6/Ep.11)

Wed, 28 Jul 2021 08:00:00 -0500

Molly Yeh is a cookbook author, blogger and food TV personality. She is the star of Food Network’s Girl Meets Farm, which celebrates recipes inspired by her Jewish and Chinese heritage with a taste of the Midwest. Yeh is a James Beard Foundation nominee, a daytime Emmy award nominee, an International Association of Culinary Professionals award winner AND has been featured on the coveted Forbes 30 Under 30 list. In this episode, we discuss growing up in the suburbs of Chicago, being a Juilliard trained percussionist and how her love of scrapbooking since she was a kid turned into a career in food. We also discuss being a mom and some causes she feels passionately about such as childhood education and giving children the opportunity to pursue their dreams. Enjoy this episode as we go Beyond the Plate… with Molly Yeh.

This episode is brought to you by Martin’s Famous Potato Rolls.

This episode is brought to you by Cirio Tomatoes.

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Beyond the Drink: Masahiro Urushido’s At-Home Martini (S6/Ep.10)

Wed, 21 Jul 2021 08:00:00 -0500

Masahiro Urushido is a bartender, Managing Partner and Director of Deliciousness at Katana Kitten, a Japanese-American bar in NYC’s West Village. In 2019, his bar was awarded the titles of Best New American Cocktail Bar and Best New Opening by the World’s 50 Best Bars. That year, they also landed at number 14 in the World’s 50 Best Bars annual ranking. In this episode, Masa walks us through his favorite way to drink gin at home while sharing some of his personal tips and tricks to craft the perfect at-home martini. We also learn about his book, The Japanese Art of the Cocktail, and how he gives back to his community. Enjoy this episode as we go Beyond the Drink… with Masahiro Urushido. (cocktail recipe below)

Masa’s at-Home Martini

Makes 1 cocktail

2 parts Gin, such as Fords Gin

1 part Dolin dry vermouth

Pinch of salt

Lemon twist, for garnish

In a cocktail mixing glass, combine gin, vermouth and salt. Add ice and stir until cold. Strain into a frozen martini or coupe glass and garnish with a lemon twist. Best enjoyed with a shio-kombu butter dipped radish.

This episode is Presented by Fords Gin.

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Jesse Tyler Ferguson (S6/Ep.09)

Wed, 14 Jul 2021 08:00:00 -0500

Jesse Tyler Ferguson is a celebrated theater, film and TV star. You most likely know him as “Mitchell Pritchett” on the award-winning ABC comedy Modern Family. He hosted the James Beard Awards in 2017 and 2019 and along with co-author Julie Tanous, released his first cookbook Food Between Friends in 2021. In this episode, we discuss growing up in New Mexico, being a father to a one year old and the reason he decided to write a cookbook. We also discuss his extraordinary advocacy efforts with Tie The Knot, an organization he co-founded with his husband Justin in 2012 to fight for LGBTQ equality around the world. Enjoy this episode as we go Beyond the Plate… with Jesse Tyler Ferguson.

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This episode is brought to you by ONEHOPE Wine.

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Beyond the Drink: Jahdé Marley’s I’m Tasting Something Green… (S6/Ep.08)

Wed, 07 Jul 2021 08:00:00 -0500

Jahdé is a sommelier, bartender and self-proclaimed flavor junkie. In this episode, she walks us through a cocktail popping with green notes. We learn how she is actively working to disrupt the beverage industry from a space of love for people and cultural ownership. Jahdé is involved in her community in a number of ways including being a co-founder of ‘The Ideal Bartender Collective,” serving as co-chair of The Hue Society NY JJL Chapter and more! Enjoy this episode as we go Beyond the Drink… with Jahdé Marley. (cocktail recipe below)

I’m Tasting Something Green...

Makes 1 cocktail

1/2 of a Ripe Kiwi, use the other half to make wheels for garnish

1/2oz Arack

1/2oz Gin

3/4oz Génépy

3/4oz Falernum

3/4oz Fresh lemon Juice

1oz Cucumber Juice

Cucumber slices, for garnish

Lemon peel, for garnish

Place Kiwi in shaker and smash into purée with muddler. Add Arrack and muddle a bit more. Add the rest of liquids to the shaker, add ice to the shaker and hard shake. Dirty pour over crushed ice into a rocks glass. Garnish with a cucumber slice, lemon peel and kiwi wheel.

This episode is Presented by Fords Gin.

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Chef Nyesha Arrington (S6/Ep.07)

Wed, 30 Jun 2021 08:00:00 -0500

Nyesha Arrington was the first female finalist of Bocuse d’Or, the world chef championships. She is a chef, tv personality and entrepreneur who started her career working alongside some of the world’s most renowned chefs. In this episode we dive deep into her childhood and family, lessons she learned from closing two celebrated restaurants, her love of mentorship and how and why she gives back to her community. You will see her soon next to Gordon Ramsay on his new competition series, “Next Level Chef.” Enjoy this episode as we go Beyond the Plate… with Chef Nyesha Arrington.

*In the episode intro, Joël Robuchon was referenced as being 'Chef of the Century' in 1989. After further fact checking with Gault & Millau, the year was 1990.

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Beyond the Drink: Gaby Mlynarczyk’s Rhubarb Strawberry “Pimms” Cup (S6/Ep.06)

Wed, 23 Jun 2021 08:00:00 -0500

Gaby has been making cocktails for more than twenty years at some of the world’s best bars in the US and UK. Under her direction, her bars have won multiple accolades including “Bar of the Year,” “Best Culinary Cocktail Bar” and “Best Bar Team.” In this episode, the UK native walks us through a conversation with a chef that led her to create this cocktail; blending her love of using culinary ingredients with molecular driven techniques behind the bar. These days, you can find Gaby mixing drinks at The Spare Room in The Hollywood Roosevelt Hotel. She is proud to support a nonprofit organization formed in LA during the pandemic called No Us Without You. Enjoy this episode as we go Beyond the Drink… with Gaby Mlynarczyk. (cocktail recipe below)

Rhubarb Strawberry “Pimms” Cup

BARTENDER’S NOTE: The recipe below is a large format recipe that will make approximately 15 cocktails. The liquid amounts you will hear in this episode are slightly larger than what you see below and will make closer to 20 cocktails. All ingredients and techniques remain the same.

1 bottle gin (750mL), such as Fords

2 bottles Martini Bianco Vermouth (750 mL)

3/4 cup simple syrup (1:1 ratio sugar to hot water; cool before using)

1500 grams chopped rhubarb

1500 grams halved strawberries (use the ripest, even mushy, but definitely not green)

1 English cucumber, chopped

Peel of 1 lemon

Add the gin, vermouth, simple syrup, rhubarb, strawberries, cucumber and lemon to a large container with a lid. Allow to steep for at least 5 days in the fridge. If you want to speed things up, add all ingredients to a large resealable bag (or use multiple bags) and place in a sous vide bath set at 55 degrees celsius for 2 hours. If you use the sous vide method, you will only need to steep/rest the infusion in the fridge for 24-48 hours.

When the infusion is ready, strain and store the “pimms” mix in screw top jars or bottles in the fridge until ready to use.

To serve:

1. Fill a tall glass with ice

2. Pour 4 oz of “pimms” mix over the ice

3. Top with a long splash of ginger beer, such as fever tree

4. Garnish with fresh strawberries and fresh mint sprigs

This episode is Presented by Fords Gin.

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Reem Kassis (S6/Ep.05)

Wed, 16 Jun 2021 08:00:00 -0500

Reem Kassis is a Palestinian writer whose work focuses on the intersection of food with culture, history and politics. She grew up in Jerusalem, obtained her undergraduate and MBA degrees from UPenn and Wharton and her MSc in social psychology from the London School of Economics. She is the author of the best-selling and award-winning cookbooks The Palestinian Table and The Arabesque Table. In this episode we discuss her childhood, why she decided to come to the US, the topic of culinary appropriation and how she continually gives back to her community. Enjoy this episode as we go Beyond the Plate… with Reem Kassis.

This episode is brought to you by Cirio Tomatoes.

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Beyond the Drink: Meaghan Dorman’s Pearl Collins (S6/Ep.04)

Wed, 09 Jun 2021 08:00:00 -0500

Meaghan is an award-winning bartender, educator and curator of bar magic! She is responsible for creating some of the most celebrated bar programs at multiple NYC bars including Raines Law Room, Raines Law Room at the William Hotel, Dear Irving and Dear Irving on Hudson. In this episode, she walks us through one of her favorite seasonal gin cocktails, the Pearl Collins. Additionally, she has done work to benefit No Kid Hungry and City Harvest, and is a co-founder of the NYC chapter of LUPEC, a bar-focused women’s group dedicated to building community and creating events for women’s charities. Enjoy this episode as we go Beyond the Drink… with Meaghan Dorman. (cocktail recipe below)

Pearl Collins

Makes 1 cocktail

.75 oz jasmine syrup (instructions below)

Hot brewed Jasmine Tea

Sugar

1 oz gin, such as Fords Gin

1 oz Cocchi Americano

.5 oz fresh lemon juice

5 fresh mint leaves, plus a sprig for garnish

Club soda, to top

Lemon wheel, for garnish

For the Jasmine Syrup: Combine equal parts hot brewed jasmine tea and sugar. Stir together until the sugar dissolves.

In an ice-filled shaker, combine the gin, Cocchi Americano, jasmine syrup, lemon juice and the 5 mint leaves. Shake well, then strain into an ice-filled Collins glass. Top with soda water and garnish with a lemon wheel and a mint sprig.

This episode is Presented by Fords Gin.

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Chef Geoffrey Zakarian (S6/Ep.03)

Wed, 02 Jun 2021 08:00:00 -0500

Geoffrey Zakarian’s cooking career has spanned over 30 years having cooked in some of the greatest restaurants in the world. While he very well may be your Saturday morning entertainment on Food Network’s The Kitchen, in this episode we discuss his journey from Boston to France, and the moment that kickstarted his obsession with dining in Michelin-starred restaurants at a young age (which later turned into his love of being in the kitchen). He and his family constantly use their voice in support of hungry NY’ers by advocating for City Harvest, a NYC food rescue organization. Enjoy this episode as we go Beyond the Plate… with Chef Geoffrey Zakarian.

This episode is brought to you by Fords Gin.

This episode is brought to you by Real Good Fish.

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Beyond the Drink: Christian “Suzu” Suzuki’s Mikoshi Negroni (S6/Ep.02)

Wed, 26 May 2021 08:00:00 -0500

Suzu is a bartender in the San Francisco Bay Area where he was born and raised. In this episode, he walks us through one of his original cocktails, a Mikoshi Negroni. While having spent much of his childhood and teen years in restaurants and bars that his grandparents owned in Tokyo, we also learn about the impact that his time in Japan had on his career. This celebrated bartender also shares more about his Kagano Pop-Up in Oakland, the stories behind his featured cocktails on the menu, and his pledge with Kagano to uplift, support, cross-promote and collaborate with other communities and hospitality workers who identify as POC, LGBTQ+ and more. Enjoy this episode as we go Beyond the Drink… with Suzu. (cocktail recipe below)

Mikoshi Negroni

Makes 1 cocktail

1 Organic Strawberry

2 Makrut Lime Leaves, 1 to muddle and 1 to garnish

1.5oz gin, such as Fords Gin

.75oz Sakura Vermouth (Lillet Rose can be used as a substitution)

.75oz Campari

In a mixing glass, muddle the organic strawberry and makrut lime leaf. Add the gin, sakura vermouth and campari and stir. Double strain over a large cube and garnish with a makrut lime leaf.

This episode is Presented by Fords Gin.

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Chef Wolfgang Puck (S6/Ep.01)

Wed, 19 May 2021 08:00:00 -0500

Wolfgang Puck has been a culinary icon for nearly 40 years. Not only is he a chef, but also a restaurateur, TV personality, author, actor and father. In this episode we discuss what it was like to be a young apprentice in Austria and France, how he almost took his own life as a teenager, his journey to the U.S., and what it took to build his culinary empire. Throughout his career, he has done a tremendous amount of work for Meals on Wheels and many other nonprofit organizations. Enjoy this episode as we go Beyond the Plate… with Chef Wolfgang Puck.

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Chef Carla Hall (S5/Ep.20)

Wed, 10 Feb 2021 09:00:00 -0500

She is a chef, TV personality, author, podcast host and former model! You might recognize her from her time as a contestant on Bravo’s “Top Chef,” or from her co-hosting the former series “The Chew,” or even as a judge on “Crazy Delicious” (Netflix). Chances are you’ve come across Carla Hall on your tv and have enjoyed her sincere love of food! In this episode, we discuss how bringing lunch to a friend at work in Washington DC kick-started her culinary career, whether she likes being a competitor or a judge, and being a mentor on this season of Worst Cooks (Food Network). Carla is active with many charities that reflect her passion for causes close to her heart, including Helen Keller International. Enjoy this episode as we go Beyond the Plate… with Chef Carla Hall.

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Beyond the Drink: Tony Abou-Ganim’s Big Fonzie (S5/Ep.19)

Fri, 05 Feb 2021 20:00:00 -0500

For our season finale of Beyond the Drink, we’re joined one last time by one of the leading mixology minds in the industry. Tony Abou-Ganim is back and is sharing a signature drink he created for the new Allegiant Stadium in Las Vegas, NV. If you missed his first two episodes, check out Season 5 / Episode 02 and 10. Enjoy this episode as we go Beyond the Drink… with Tony Abou-Ganim. (cocktail recipe below)

Big Fonzie

Makes 1 drink

2 ounces Vodka (orange flavored vodka)

½ ounce Campari

½ ounce Cointreau

1 oz freshly squeezed blood orange juice or 1/2 oz blood orange puree, such as Perfect Purée

1 oz freshly squeezed lemon juice

1 oz simple syrup (1 part sugar - 1 part water)

Chilled Q Soda Water

Slice of fresh lemon, for garnish

Slice of fresh blood orange, for garnish

Fresh mint springs, for garnish

In a mixing glass, add vodka, Campari, Cointreau, fresh blood orange juice, fresh lemon juice and simple syrup: shake with ice until well-blended. Strain into an ice filled Goblet while spritzing with chilled Q soda water. Garnish with a slice of lemon, blood orange, and a sprig of mint.

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Chef Anne Burrell (S5/Ep.18)

Wed, 03 Feb 2021 09:00:00 -0500

She is a chef, TV personality, author and passionate teacher. These days Anne Burrell may be most notably known as the host of Worst Cooks in America. In this episode, we discuss her recent engagement, her culinary career throughout Italy and NYC, her competitive side and more. She fights for causes she believes in ranging from feeding hungry kids to her work with the Juvenile Diabetes Research Foundation. Enjoy this episode as we go Beyond the Plate… with Chef Anne Burrell.

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BONUS Episode: Keurig Love Blend™ Local Roasters (S5/Ep.17)

Wed, 27 Jan 2021 09:00:00 -0500

This week, we’re taking a short break from our regular schedule to share a special bonus episode featuring our partners at Keurig. At the start of Covid-19, Keurig decided to collaborate with five local coffee roasters from across the country that had been financially impacted by the pandemic to develop a new limited edition, Keurig Love Blend™, with proceeds benefiting each roaster involved in its creation. Join us as we discuss their experiences throughout this collaboration, where they drew inspiration from when creating the custom blend, and why this collaboration was so important for them and their businesses. Enjoy this episode as we go Beyond the Plate... with the five local roasters of Keurig’s Love Blend™.

Beyond the Drink: Caitlin Smith’s (Summer) Sangria (S5/Ep.16)

Fri, 15 Jan 2021 20:00:00 -0500

Caitlin is back sharing her third and final cocktail of the season and schooling us on sangria! If you missed her first two episodes, check out Season 5 / Episode 04 and 14. Enjoy this episode as we go Beyond the Drink… with Caitlin Smith. (cocktail recipe below)

(Summer) Sangria

Makes 1 pitcher (large format drink)

1 cup of vodka, such as Deep Eddy Lemon or Peach flavor

½ cup strawberry syrup (recipe below)

½ cup orange juice

½ cup pineapple juice

1 bottle of a crisp dry white wine (such as Pinot Grigio)

Assorted fruit, such as sliced peaches, strawberries, lemons

Sparkling water or sparking wine, to top

Combine the vodka, strawberry syrup, orange juice, pineapple juice and wine in a large pitcher over ice. Add any desired fruit such as peaches, strawberries and/or lemons. Top with either sparkling water or sparkling wine, to finish.

Strawberry Syrup:

Classic equal parts simple syrup, combined with fresh strawberries, cooked down and strained.

This episode is brought to you by Deep Eddy Vodka.

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Zak Stern (Zak The Baker) (S5/Ep.15)

Wed, 13 Jan 2021 09:00:00 -0500

He is a baker, craftsman and owner of Zak The Baker in Miami, FL. Zak started baking bread in his friend’s garage with a $2,000 investment and selling it at a local farmer’s market. He quickly outgrew the garage and has not slowed down since. In this episode, we discuss his journey as a kid from Miami to learning and honing his craft around the world. He discusses why he’s turned down dozens of opportunities to expand his business, while focusing on what growth means to him. Enjoy this episode as we go Beyond the Plate… with Zak Stern.

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Beyond the Drink: Caitlin Smith’s Warm and Fuzzy (S5/Ep.14)

Fri, 08 Jan 2021 20:00:00 -0500

Caitlin is back sharing another delicious cocktail. This time, she’s drawing inspiration from the traditional Hot Buttered Rum, using coffee. If you missed her first episode where she breaks down one of the most delicious cocktails we had all year, check out Season 5 / Episode 02. Enjoy this episode as we go Beyond the Drink… with Caitlin Smith. (cocktail recipe below)

Warm and Fuzzy

Makes 1 Drink

This drink is inspired by my New England roots and the classic Hot Buttered Rum cocktail. I’ve switched it up to match my love for coffee.

1.5 oz Vodka, preferably vanilla flavored

.5 oz Smoked Rum

1 Tablespoon Compound Butter (recipe below)

.5 oz Pecan Syrup (recipe below)

Hot coffee

Combine the vodka, smoked rum, butter and syrup in a coffee cup and pour hot coffee over the top. Use a handheld milk frother to incorporate all of the ingredients into the coffee. Sprinkle crushed dark chocolate espresso beans over the top.

Habanero-Piloncillo Compound Butter:

Add one cup of water and two piloncillo cones to a small sauce pot or pan. Depending on your desired spice level preference, add 1-2 halved habaneros and simmer until the piloncillo is fully dissolved and then remove the habaneros.

In a stand mixer or with a handheld mixer, start whipping 1 pound of softened butter. Slowly add in some of the habanero-piloncillo syrup, to taste, while still keeping the integrity of the butter.

Pecan Syrup:

1 cup toasted pecans

1 cup dark brown sugar

1 cup water

1 cinnamon stick

Add all ingredients to a small sauce pot or pan, bring to a light simmer and let reduce by about half.

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Chef Michel Nischan (S5/Ep.13)

Wed, 06 Jan 2021 09:00:00 -0500

He is a chef, author and food equity advocate residing in Fairfield, Connecticut. Michel Nischan has hosted a dinner for the Dalai Lama and owned a restaurant with the late Paul Newman. He is the author of three cookbooks and was honored by the James Beard Foundation as the 2015 “Humanitarian of The Year.” In this episode we discuss his journey into the culinary world and lessons learned working with Hollywood royalty Paul Newman. He is the co-founder of Wholesome Wave, a nonprofit organization whose mission is to inspire underserved consumers to make healthier food choices by increasing affordable access to fresh fruits and vegetables. Enjoy this episode as we go Beyond the Plate… with Chef Michel Nischan.

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Beyond the Drink: Lynn House’s Bloody Mary (S5/Ep.12)

Fri, 01 Jan 2021 20:00:00 -0500

Lynn has a long and extensive career in the beverage industry, currently serving as National Spirits Specialist and Portfolio Mixologist for Heaven Hill Brands and Deep Eddy Vodka. She served as Chief Mixologist at Blackbird Restaurant in Chicago, among many other coveted establishments. She’s received numerous accolades throughout her career and was an inaugural member of the Dame Hall of Fame, which celebrates women in the beverage industry. In this episode, she walks us through the ultimate Bloody Mary sharing her “House” Bloody Mary Mix and the important element that each ingredient plays. Enjoy this episode as we go Beyond the Drink… with Lynn House. (cocktail recipe below)

House Bloody Mary

Make 1 drink

2.0 oz Deep Eddy 80

.25 oz fresh lemon juice

4.0 oz House Bloody Mary Mix (recipe below)

Add vodka, lemon juice and bloody mary mix to a mixing glass, add ice and gently roll. Strain the cocktail over fresh ice into a collins or pint glass. Garnish simply; celery, lemon wedge, pickled green beans, or hard cheese skewer.

House Bloody Mary Mix:

(For best results, make a day ahead of time.)

46 oz tomato juice

4.0 oz fresh lemon juice

.25 oz hot sauce

.25 oz Worcestershire sauce

2 Tablespoons prepared horseradish

1/2 tsp salt

1 tsp sugar

1 tsp smoked paprika

Mix all ingredients together and refrigerate to let mellow for at least 8 hours.

This episode is brought to you by Deep Eddy Vodka.

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Chef JJ Johnson (S5/Ep.11)

Wed, 30 Dec 2020 09:00:00 -0500

He is a chef, dad, author and TV host based in Harlem, NY. JJ Johnson is a James Beard Award-winner for his cookbook “Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day.” He is the chef/owner of FIELDTRIP restaurant in Harlem (with other locations), which recently received the coveted title as one of the “Best New Restaurants in America” by Esquire magazine. In this episode we discuss the impact a trip to Ghana had on his culinary point of view and how his wife’s career as a nurse influenced him to feed frontline workers. He is a supporter of Share Our Strength, Food Bank For NYC and many more organizations. Enjoy this episode as we go Beyond the Plate… with Chef JJ Johnson.

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Beyond the Drink: Tony Abou-Ganim’s Glogg (S5/Ep.10)

Fri, 25 Dec 2020 20:00:00 -0500

He’s back for another episode of Beyond the Drink and schooling us in a Hot Toddy-esque drink. Tony Abou-Ganim is one of the pioneering and leading bar professionals in the world. He’s the founder of The Modern Mixologist and the author of two cocktail books. If you missed his first episode, check out Season 5 / Episode 02. Enjoy this episode as we go Beyond the Drink… with Tony Abou-Ganim. (cocktail recipe below)

Glogg

Makes about 4-6 drinks

8 oz Vodka

1 bottle (750 ml size) dry red wine

1/2 cup golden raisins

1/3 cup sugar

Peel of 1 orange

1 cinnamon stick

6 whole cloves

2 cardamom pods

1/4 cup blanched sliced almonds, garnish

1/4 cup golden raisins, garnish

In a large pot or pan, stir together the vodka, red wine, 1/2 cup golden raisins and sugar.

Place the orange peel, cinnamon stick, cloves and cardamom pods in a square of cheesecloth and tie into a bag/sachet. Add the spice bag to the wine mixture and heat to a very light simmer, uncovered, for about 10 minutes. Stir every now and then making sure the sugar is dissolved and the mixture does not boil.

Remove and discard the spice bag. Serve the glogg in heated mugs with slivered almonds and golden raisins to garnish.

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Chef Jet Tila (S5/Ep.09)

Wed, 23 Dec 2020 09:00:00 -0500

He is a chef, restaurateur, TV personality, author, educator and so much more. Jet Tila is internationally celebrated for his culinary expertise. In this episode we discuss how he launched his culinary career by hosting cooking classes in his backyard, how he executes his culinary vision, how he deals with obstacles both in and out of the kitchen, and how his kids and family help keep him grounded. He supports a number of organizations ranging from work with veterans to feeding hungry people. Enjoy this episode as we go Beyond the Plate… with Chef Jet Tila.

This episode is brought to you by Keurig.

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Beyond the Drink: Gui Jaroschy’s Sunshine State of Mind Cocktail (S5/Ep.08)

Fri, 18 Dec 2020 20:00:00 -0500

Gui is an award-winning beverage pro out of Miami and co-founder of Unfiltered Hospitality (check out last week’s guest for the other half of Unfiltered). He is a partner in Chinola Passion Fruit Liqueur and the beverage guy at Baby Jane Cocktail House and Eatery in Miami. In this episode, he walks us through a drink called Sunshine State of Mind, a vodka-based cocktail he created during his time at Broken Shaker in Miami. He’s joined by business partner Ben Potts (who we heard from last week). Enjoy this episode as we go Beyond the Drink… with Gui Jaroschy. (cocktail recipe below)

Sunshine State of Mind

Makes 1 cocktail

1.5 oz vodka

.5 oz sunshine syrup (recipe below)

.25 oz Mandarine Napoleon

.75 oz fresh lemon juice

Soda water, to top

Rosemary spring, to garnish

Combine vodka, sunshine syrup, mandarine napoleon and lemon juice in a shaker tin with ice. Give a short, hard shake and then strain into a collins glass with ice and top with soda. Garnish with clementine wheels and a rosemary sprig.

Sunshine Syrup:

To a large container, add 3 peeled clementines and muddle. Add the zest of 1 orange, 1 lemon and 2 ounces of fresh rosemary sprigs (about 8 sprigs). Pour 2.5 cups of boiling water on top, cover and let steep for 10 minutes. Add 3 cups of white sugar and stir until it is dissolved. Strain through a fine mesh strainer into a container, bring to room temperature, cover and store in the refrigerator.

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Chef Vivian Howard (S5/Ep.07)

Wed, 16 Dec 2020 09:00:00 -0500

She is a mom, cook, author and tv personality from Deep Run, North Carolina. In this episode we discuss Chef Vivian Howard’s journey growing up on a farm, what she learned in and out of kitchens in NYC, and her move back to Eastern North Carolina (ENC), where she has been shining a national spotlight on the region’s food and culture. Howard shares her ups and downs of her personal and business life and what inspires her to keep going. She is an advocate for ENC, fighting hunger and the culinary industry as a whole. Enjoy this episode as we go Beyond the Plate… with Chef Vivian Howard.

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Beyond the Drink: Ben Potts’ Judge Judy Cocktail (S5/Ep.06)

Fri, 11 Dec 2020 20:00:00 -0500

Ben is an award-winning, innovative beverage expert out of Miami. He is the co-owner and creative director of award winning bars The Sylvester and Beaker & Gray, as well as co-founder of Unfiltered Hospitality. In this episode, he does a deep dive on one of the many vodka-based cocktails he created for the menu at Broken Shaker in Miami called Judge Judy. He’s joined by business partner Gui Jaroschy who we’ll hear more from next week. Enjoy this episode as we go Beyond the Drink… with Ben Potts. (cocktail recipe below)

Judge Judy

Makes 1 cocktail

1.5 oz vodka

0.5 oz dolin genepy

0.75 oz fresh lemon juice

0.75 oz fresh cucumber juice

0.5 oz tarragon syrup

Top Spirulina tincture

Add the vodka, dolin genepy, lemon juice, cucumber juice and tarragon syrup to a cocktail shaker. Give it a quick shake and strain it into a collins glass. Top it with pebble ice and a dash of spirulina tincture and garnish with a marigold and a dehydrated lemon wheel.

This episode is brought to you by Deep Eddy Vodka.

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Chef Eli Kulp (S5/Ep.05)

Wed, 09 Dec 2020 09:00:00 -0500

He is a chef, podcast host and father. In this episode we discuss Chef Eli Kulp’s journey from growing up in a trailer in Washington, through kitchens in NYC and Philadelphia and how a tragic Amtrak crash in 2015 which left him paralyzed, changed his life. Kulp is an advocate for sustainable agriculture and many other causes. Most recently, he was named one of the most influential chefs of the past decade by the Philadelphia Inquirer. Enjoy this episode as we go Beyond the Plate… with Chef Eli Kulp.

This episode is brought to you by Wickles Pickles.

Check out our merch at BeyondthePlateMerch.com.

Beyond the Drink: Caitlin Smith’s Que Masa? (S5/Ep.04)

Fri, 04 Dec 2020 20:00:00 -0500

After a recent trip to Austin, TX, we were wow’ed by her creations. Her corn-based cocktail not only leaves no waste behind, it’s freaking delicious! Enjoy this episode as we go Beyond the Drink… with 20-year bar veteran Caitlin Smith. (cocktail recipe below)

Que Masa?

This cocktail was inspired by heirloom corn used in the restaurant I worked in. There was no waste and every bit of the corn was utilized. The component recipes will yield more product than needed if you are making this at home.

Makes 1 cocktail

1.5 oz Vodka, such as Deep Eddy Vodka

.5 oz Mezcal, such as Vago Elote

1.5 oz Corn Milk (recipe below)

1 oz Corn Nectar (recipe below)

Corn chile powder (recipe below), optional

Fresh cilantro leaves, garnish

Add vodka, mezcal, corn milk and corn nectar to a cocktail shaker and add ice. Shake well and strain into a corn chili powder rimmed martini glass. Place cilantro leaf on top.

For the Corn Milk:

1 quart cooked corn

1 cup water

Add to a blender, puree and strain through a fine mesh strain. Keep the pulp left in the strainer and set aside.

For the Corn Nectar:

1 quart water

1 quart sugar

2 cups corn

In a medium to large size sauce pot, add the water, sugar and leftover pulp from the corn milk and bring to a boil. When the sugar is fully dissolved, turn off the heat and let cool. When completely cool, strain out the nectar and set aside.

NOTE: I keep the leftover corn and pulp, dehydrate it and use if for the corn chile powder rim, but this is optional.

For the Corn Chili Powder:

In a spice grinder, combine the dehydrated corn pulp/brittle, a stemmed and seeded dried arbol chili, a stemmed and seeded dried ancho chili and salt to taste. Grind to a coarse powder.

This episode is brought to you by Deep Eddy Vodka.

Check out our Beyond the Plate Merch.

Chef Michael Symon (S5/Ep.03)

Wed, 02 Dec 2020 09:00:00 -0500

He is a chef, restaurateur, author, TV personality, philanthropist... and a Cleveland native. You may know him from “The Chew,” from one of the many Food Network shows he’s starred in, or by his infectious laugh. In this episode we discuss how growing up around food helped shape his life and career, and how he and his wife successfully managed to open their first restaurant together, and much, much more. Symon continues to do extraordinary work for people in need in the Cleveland area through the Michael D. Symon Foundation. Enjoy this episode as we go Beyond the Plate… with Chef Michael Symon.

This episode is brought to you by Keurig.

Check out our merch at BeyondThePlateMerch.com.

Beyond the Drink: Tony Abou-Ganim’s Luce Del Sol (S5/Ep.02)

Fri, 27 Nov 2020 20:00:00 -0500

He is one of the pioneering and leading bar professionals in the world. He developed the cocktail program at the Bellagio Las Vegas, creating original cocktails for their 22 bars, and is one of only two Americans to win the Bacardi Martini World Grand Prix. He’s the founder of The Modern Mixologist and the author of two cocktail books. Enjoy this episode as we go Beyond the Drink… with Tony Abou-Ganim. (cocktail recipe below)

Luce Del Sol

Makes 1 cocktail

1 ½ oz Grapefruit Vodka

¾ oz Aperitivo Aperol

½ oz Honey syrup

1 oz Fresh squeezed lemon juice

1 oz Fresh squeezed orange juice

Add grapefruit vodka, Aperol, honey syrup, fresh squeezed lemon and orange juices to a mixing glass; add ice and shake until well blended. Strain into an ice filled double old fashioned glass. Garnish with an orange spiral and lemon slices.

This episode is brought to you by Deep Eddy Vodka.

Check out our Beyond the Plate Merch.

Chef Jacques Pépin (S5/Ep.01)

Wed, 25 Nov 2020 09:05:00 -0500

He is the winner of sixteen James Beard Awards, a Daytime Emmy Lifetime Achievement Award and author of twenty-nine cookbooks including Jacques Pépin Quick & Simple, A Grandfather's Lessons, and Essential Pépin. He has starred in twelve acclaimed PBS cooking series and was awarded France's highest distinction, the Legion of Honor. In this episode we discuss what it was like cooking for three Heads of State of France, how a near fatal car accident changed his life and the incredible work of the Jacques Pépin Foundation. Enjoy this episode as we go Beyond the Plate… with Chef Jacques Pépin.

This episode is brought to you by Martin’s Famous Potato Rolls.

Check out our merch at BeyondthePlateMerch.com.

Season 5 Intro of Beyond the Plate (S5/Ep.00)

Wed, 25 Nov 2020 09:00:00 -0500

Host Andrew “Kappy” Kaplan takes a few minutes to introduce Season 5 of Beyond the Plate. Once again, we’ll be talking with the world’s best chefs, restaurateurs and culinary personalities to hear about their journey into the food and hospitality industry, and how they give back to their communities. Learn what the BtP team has been up to over the past many months with their other podcast, CookTracks, and a project they were involved in with the NYC Wine & Food Festival and the South Beach Wine & Food Festival. For more information and updates, visit www.BeyondthePlatepodcast.com or follow along on social media @btplatepodcast.

This season is made possible with the help of our friends at Keurig, Martin’s Famous Potato Rolls, Deep Eddy Vodka, Wickles Pickles and Imperfect Foods.

Check out our merch at BeyondthePlateMerch.com.

IT'S HERE! Beyond the Plate Presents COOKTRACKS!

Wed, 06 May 2020 16:00:00 -0500

Welcome to CookTracks… a brand new way to cook. Each episode, a celebrated chef or cooking personality will be right along side you…well, in your ear…taking you step by step through a dish or meal, in real time. No recipe reading needed; just have some fun, follow along, and at the end of each episode, you will have made a dish or a meal, from start to finish. CookTracks is now available on your favorite podcast app.

For more information, visit www.CookTracks.com.

Tag your meal on social media: #CookTracks / @CookTracks

CookTracks is a production of Beyond the Plate.

Chef Grant Achatz’ ‘Hot Potato, Cold Potato’ (S4/Ep.021)

Wed, 22 Jan 2020 08:00:00 -0500

Chef Grant Achatz walks us through one of the most well known dishes at Alinea, ‘Hot Potato, Cold Potato.’ He shares the moment that inspired this dish and part of the creative process it took to bring it to life. If you missed Achatz’ full episode, check out Season 4/Episode 020 from last week.

Chef Grant Achatz (S4/Ep.020)

Wed, 15 Jan 2020 08:00:00 -0500

Chef Grant Achatz is the executive chef and co-owner of Alinea, Next Restaurant, The Aviary cocktail lounge, Roister and St. Clair Supper Club in Chicago, IL. He was named one of Time Magazine’s 100 most influential people, James Beard’s ‘Outstanding Chef of the Year’ 2008 and more. Since 2011, Alinea has been awarded 3 stars in the Michelin guide. During this episode, we discuss how someone at the top of their game handles criticism and what it’s like being a chef diagnosed with tongue cancer.

LIVE BONUS Episode - Chef Nancy Silverton (S4/Ep.019)

Wed, 08 Jan 2020 08:00:00 -0500

This week’s episode is a live recording with Chef Nancy Silverton, which took place at her restaurant, Osteria Mozza in Los Angeles, CA. The interview was part of the Wall Street Journal Plus ‘At the Chef’s Table’ dinner series. We discuss what creativity means to her and why she insists her guests do not bring food to her house when she entertains. She is featured in an episode on Netflix’s “Chef’s Table,” and is active in fundraising for numerous charities, including No Kid Hungry.

BONUS Episode – Rachael Ray’s 'Egg Crepe' (S4/Ep.018)

Wed, 01 Jan 2020 08:00:00 -0500

Happy New Year! This week, we’re taking a short break from our regularly scheduled interview and bringing you a bonus episode by Rachael Ray. Listen along as she walks us through one of her newest recipe obsessions, an ‘Egg Crepe.' If you’re looking for a last minute New Year’s Day brunch idea (or any day for that matter), here you go! If you missed Rachael’s episodes earlier this season, check out Episodes 003 and 004.

Chef Dan Jacobs’ Cumin Lamb Dumplings (S4/Ep.017)

Wed, 25 Dec 2019 08:00:00 -0500

This Christmas, we thought what better way to celebrate the holiday than a Jewish chef explaining a Chinese dish! After all, this stereotype does carry some factual findings that date back as early as 1935... Listen as Chef Dan Jacobs walks us through his Cumin Lamb Dumpling recipe; a dish that is on the menu of his Milwaukee restaurant, DanDan. If you missed Dan's full episode, check out Season 4/Episode 016 from last week.

Chef Dan Jacobs (S4/Ep.016)

Wed, 18 Dec 2019 08:00:00 -0500

Chef Dan Jacobs is the executive chef and owner of DanDan, EsterEv and Fauntleroy in Milwaukee, WI. In 2016, Jacobs was diagnosed with Kennedy’s Disease. During the episode, we learn about how he became a chef, what it’s like cooking with his disease, and how he has channeled his diagnosis to raise funds for Kennedy’s Disease research through cooking. With the support of his business partner Dan Van Rite and his extraordinary staff, they are putting out some of the most delicious food in Milwaukee.

Chef Stephanie Izard’s Lomo Saltado (S4/Ep.015)

Wed, 11 Dec 2019 08:00:00 -0500

Chef Stephanie Izard walks us through her version of the traditional Peruvian dish, Lomo Saltado. She shares her spin on this classic at her newest Peruvian-inspired restaurant, Cabra. If you missed Izard’s full episode, check out Season 4/Episode 014 from last week.

Chef Stephanie Izard (S4/Ep.014)

Wed, 04 Dec 2019 08:00:00 -0500

Chef Stephanie Izard is the Chef/Partner of Chicago restaurants Girl & the Goat, Little Goat, Duck Duck Goat, Cabra and more. She is the winner of Top Chef Season 4; she won a James Beard Award for Best Chef Great Lakes; was named one of Food & Wine Magazine’s “Best New Chefs”; and won Food Network’s Iron Chef Gauntlet. We discuss her journey in the food world and she opens up about what it’s really like to be in charge of multiple restaurants. She is a champion for Share Our Strength.

Chef Matt Orlando’s Old Faithful Pasta (S4/Ep.013)

Wed, 27 Nov 2019 08:00:00 -0500

Chef Matt Orlando walks us through a pasta dish that he and his wife cook regularly at home. Appropriately titled (by the two of them) "Old Faithful," he promises that the combination of ingredients is unbelievable and may quickly become a household favorite. If you missed Matt’s full episode, check out Season 4/Episode 012 from last week.

Chef Matt Orlando (S4/Ep.012)

Wed, 20 Nov 2019 08:00:00 -0500

Chef Matt Orlando is the Head Chef/Owner of Amass Restaurant and Broaden & Build in Copenhagen. He has worked for some of the best chefs and restaurants in the world including Aureole, Le Bernardin, Le Manoir aux Quat’Saisons, The Fat Duck, Noma, Per Se and more. We discuss his point of view on sustainability and what it means to be a responsible restaurant.

Union Square Cafe’s Fried Calamari (S4/Ep.011)

Wed, 13 Nov 2019 08:00:00 -0500

Danny Meyer walks us through one of the only dishes that has been on the menu at Union Square Cafe since day 1 – Fried Calamari. He shares the background story and inspiration on this longstanding USC dish. If you missed Danny’s full episode, check out Season 4/Episode 010 from last week.

Danny Meyer (S4/Ep.010)

Wed, 06 Nov 2019 08:00:00 -0500

We caught up with Danny Meyer on his way back from a Cubs/Cards game in Chicago. Meyer is the CEO of Union Square Hospitality Group and the founder of Shake Shack. Hear about his journey from the Midwest to NYC, his career ups and downs, and some of his top management pieces of advice. Danny has been included on the TIME 100 list of the "Most Influential People in the World." He’s an active national leader in the fight against hunger serving on the board of Share Our Strength.

BONUS Episode - Martin’s Famous Potato Rolls (S4/Ep.009)

Wed, 30 Oct 2019 07:00:00 -0500

This week, we take a short break from our scheduled interviews with a bonus episode featuring our presenting sponsor, Martin’s Famous Potato Rolls. Join host, Kappy, as he gets a rare behind-the-scenes look at the Food Network and Cooking Channel NYC Wine & Food Festival Burger Bash. He talks with four of the twenty-three participating chefs and gets some pro tips for you to take back to your own kitchen.

Season 4 of Beyond the Plate is Presented by Martin's Famous Potato Rolls.

Chef Dan Giusti’s Aglio e Olio (S4/Ep.008)

Wed, 23 Oct 2019 07:00:00 -0500

Chef Dan Giusti walks us through a dish he’s made over 100 times - Pasta Aglio, Olio e Peperoncino – garlic, oil and chili pasta. This is one of his favorite things to cook and eat. If you missed Dan’s full episode, check out Season 4/Episode 007 from last week.

Chef Dan Giusti (S4/Ep.007)

Wed, 16 Oct 2019 07:00:00 -0500

Chef Dan Giusti is the Founder of Brigaid, a school food company that is rethinking the way we choose to feed our nation’s kids. Prior to that, Giusti served as the Head Chef of Noma in Copenhagen for three years - one of the best restaurants in the world. Dan’s work with Brigaid has been featured on CBS Sunday Morning, Today Show and more. Tune in as we talk about what it’s like going from cooking at one of the best restaurants in the word to cooking for people with an equally discerning palate… ki

Antoni Porowski’s (Dad’s) Ham Sandwich (S4/Ep.006)

Wed, 09 Oct 2019 07:00:00 -0500

Kappy asks Antoni, “Polish ham or French ham?”…and the rest is history. Hear the detailed explanation of Antoni’s father’s Ham Sandwich. If you missed Antoni’s full episode, check out Season 4/Episode 005 from last week.

Antoni Porowski (S4/Ep.005)

Wed, 02 Oct 2019 07:00:00 -0500

Antoni Porowski is the food & wine connoisseur on Netflix’s Queer Eye. Originally from Canada, he worked in restaurants in Montreal and NYC before joining the Fab Five. We discuss his journey into the world of food, his recent NY Times Best Seller, Antoni in the Kitchen and the NYC restaurant he is part owner of, The Village Den. His commitment to social impact and giving back is nothing short of amazing!

Rachael Ray’s Surprise Pasta (S4/Ep.004)

Wed, 25 Sep 2019 07:00:00 -0500

Host, Kappy, writes down five ingredients and challenges Rachael Ray to make up a recipe on the spot for an opportunity for you to hear how her creative mind thinks in real time! If you missed Rachael Ray’s full episode, check out Season 4/Episode 003 from last week.

Rachael Ray (S4/Ep.003)

Wed, 18 Sep 2019 07:00:00 -0500

Rachael Ray joins us for the second time on #btplatepodcast. During this episode, we spend “30 Minutes” (get it?!) talking about what inspired her brand new cookbook, RR50; a little about a new project she’s involved with, CookTracks; and her 30 Minute Meals reboot. Enjoy another behind-the-curtain look at this culinary icon.

CookTracks! Rachael Ray’s Pici all’Aglione

Mon, 16 Sep 2019 07:05:00 -0500

Join America’s favorite cook in her home kitchen as she teaches you one of the most simple and delicious Tuscan pasta dishes made with slow-cooked cherry tomatoes, chili peppers and cheese. If you’re cooking along with us at home, find the ingredient and preparation list or listen and enjoy for your next meal inspiration. For information and updates, visit www.CookTracks.com. Tag your meal on social media #CookTracks. CookTracks is a production of Beyond the Plate.

CookTracks! Jimmy Papadopoulos’ ‘Fire-Bird’ Chicken Sandwich

Mon, 16 Sep 2019 07:04:00 -0500

Cook like a pro chef as this Chicago Rising Star of Bellemore Restaurant teaches you his crispy secrets for his ‘Fire-Bird’ Chicken Sandwich with homemade fried onion ranch. If you’re cooking along with us at home, find the ingredient and preparation list or listen and enjoy for your next meal inspiration. For information and updates, visit www.CookTracks.com. Tag your meal on social media #CookTracks. CookTracks is a production of Beyond the Plate.

CookTracks! Stephanie Izard’s Tasty Eggy Kimchi Bacon Thing

Mon, 16 Sep 2019 07:03:00 -0500

Join this Top Chef, Iron Chef and one of Chicago’s finest from acclaimed restaurant Girl & the Goat (and more) as she walks you through her Thai-inspired pancake with egg, bacon and an easy-to-do dipping sauce. If you’re cooking along with us at home, find the ingredient and preparation list or listen and enjoy for your next meal inspiration. For information and updates, visit www.CookTracks.com. Tag your meal on social media #CookTracks. CookTracks is a production of Beyond the Plate.

CookTracks! Rocco DiSpirito’s Risotto + Truffle

Mon, 16 Sep 2019 07:02:00 -0500

Cook along with this star chef in his kitchen at The Standard Grill in NYC, as he teaches you every single thing you need to know to make risotto in your own kitchen. Stir stir stir! If you’re cooking along with us at home, find the ingredient and preparation list or listen and enjoy for your next meal inspiration. For information and updates, visit www.CookTracks.com. Tag your meal on social media #CookTracks. CookTracks is a production of Beyond the Plate.

CookTracks! Gail Simmons’ Ultimate Breakfast Sandwich

Mon, 16 Sep 2019 07:01:00 -0500

Join this TV Personality and Food Writer in her home kitchen as she walks you through her Ultimate Breakfast Sandwich with Peppadew peppers, pickles and more. If you’re cooking along with us at home, find the ingredient and preparation list or listen and enjoy for your next meal inspiration. For information and updates, visit www.CookTracks.com. Tag your meal on social media #CookTracks. CookTracks is a production of Beyond the Plate.

CookTracks! Rachael Ray’s Pepperoni Pizzaiola Burger with Sweet Heat

Mon, 16 Sep 2019 07:00:00 -0500

Listen to this TV icon in her home kitchen as she talks you through a pepperoni-topped burger with Calabrian chili honey. If you’re cooking along with us at home, find the ingredient and preparation list or listen and enjoy for your next meal inspiration. For information and updates, visit www.CookTracks.com. Tag your meal on social media #CookTracks. CookTracks is a production of Beyond the Plate.

Chef Thomas Keller’s Salmon Cornet (S4/Ep.002)

Wed, 11 Sep 2019 07:00:00 -0500

Chef Thomas Keller walks you through the history of one of his most iconic dishes, the Salmon Cornet. If you missed Chef Keller’s full episode, check out Season 4/Episode 001 from last week.

Chef Thomas Keller (S4/Ep.001)

Wed, 04 Sep 2019 07:00:00 -0500

Chef Thomas Keller is one of the most celebrated chefs in the world. Keller is the chef/owner of multiple three-star Michelin restaurants including The French Laundry in Napa Valley, and Per Se in New York, as well as many other restaurants in NYC, Las Vegas, Florida and California. During this episode, we discuss the role his childhood played in his culinary career, how he’s working to groom the next generation of cooks and what’s in store for the legacy of The French Laundry.

CookTracks Teaser Trailer

Mon, 02 Sep 2019 07:30:00 -0500

Welcome to CookTracks. Each episode, a chef or cooking personality will be right along side you…well, in your ear…taking you step by step through a dish or meal, in real time. No recipe reading needed; have some fun, follow along, and at the end of each episode, you will have made a dish or a meal, from start to finish. Six episodes coming Sept.16th to Beyond the Plate. For more information and updates, visit www.beyondtheplatepodcast.com or www.CookTracks.com.CookTracks is a production of Beyond the Pl

Season 4 Intro of Beyond the Plate (S4/Ep.000)

Mon, 02 Sep 2019 07:00:00 -0500

Kappy takes a few minutes to introduce Season 4 of Beyond the Plate. We’ll once again be sitting with some of the world’s best chefs, restaurateurs and culinary personalities to hear their journey into the food world and how they give back to their community. During this episode, Kappy recaps Season 1, 2 and 3 and teases out a new project the team has been working on while on hiatus, called CookTracks! For more information and updates, visit www.BeyondthePlatepodcast.com (or www.CookTracks.com).

Jeff Mauro (S3/Ep.020)

Wed, 26 Jun 2019 07:00:00 -0500

For our Season 3 finale, we sat with Jeff Mauro. Jeff is the co-host of Food Network’s The Kitchen and the Season 7 winner of Food Network Star. His first show, Sandwich King, was an Emmy-Nominated show. Tune in as we discuss Jeff’s journey into the food world, how this family man balances life on the road and how he gives back to his community. Jeff resides in Chicago with his wife and 10-year old son. His favorite color is pastrami.

Jason Biggs (Just the Plate) (S3/Ep.019)

Wed, 19 Jun 2019 07:00:00 -0500

Jason Biggs shares one of his favorite go-to meals for dinner during the week when time is tight. His Garlic Pepper Chicken only uses a handful of ingredients and will allow you to get dinner on the table quickly. If you missed Jason’s full episode, check out Season 3/Episode 018 from last week.

Jason Biggs (S3/Ep.018)

Wed, 12 Jun 2019 07:00:00 -0500

Jason Biggs is an actor widely known for his role in the American Pie film series. Jason will soon be on the Fox live-action family comedy, Outmatched, which we discuss in this episode. Prior to that, he was in the Netflix series Orange is the New Black along with a number of other shows and movies. Most recently Biggs starred on stage in The Heidi Chronicles on Broadway. Enjoy this fun conversation about Jason’s life in food and how he and his wife give back to their community.

Nikki Reed (S3/Ep.016)

Wed, 29 May 2019 07:00:00 -0500

Nikki Reed is an actress, screenwriter, entrepreneur & philanthropist. She may be best known for her role as ‘Rosalie Hale’ in the Twilight Saga and has appeared in numerous television shows such as The O.C. and Sleepy Hollow. She is an Advisor to Raised Real, a plant-based frozen baby food delivery service. Reed is an animal rights activist and is the Director of the Ian Somerhalder Foundation, which has helped to provide over 200 grants to families who cannot cover the cost of surgeries for their anim

Camila Alves McConaughey (Just the Plate) (S3/Ep.015)

Wed, 22 May 2019 07:00:00 -0500

Camila Alves McConaughey walks you through a dish she says her kids absolutely love- Honey Chicken Wings! She shares how to make them, giving tips and tricks along the way. If you missed Camila’s full episode, check out Season 3/Episode 014 from last week.

Camila Alves McConaughey (S3/Ep.014)

Wed, 15 May 2019 07:00:00 -0500

Camila Alves McConaughey is a dedicated mother, fashion and lifestyle expert, and entrepreneur. In 2015, she launched the lifestyle website Women of Today, focusing on food, family, fashion, health, beauty and crafts. She has three kids and is committed to providing fresh, unprocessed, and homemade food for babies and children through a company she co-owns, Yummy Spoonfuls®. She founded The just keep livin Foundation with her husband Matthew McConaughey.

Hannah Hart (Just the Plate) (S3/Ep.013)

Wed, 08 May 2019 07:00:00 -0500

Hannah Hart walks you through a dish she says is always sure to impress- French Toast! She gives her simple method, some variations and her cooking vessel of choice. If you missed Hannah’s full episode, check out Season 3/Episode 012 from last week.

Hannah Hart (S3/Ep.012)

Wed, 01 May 2019 07:00:00 -0500

Hannah Hart is an entertainer, food enthusiast and two-time New York Times Bestselling author that has garnered over 5 million followers. Since creating the YouTube series “My Drunk Kitchen,” Hart has co-produced and starred in multiple films, hosted her own show on the Food Network and hosted a series for the Ellen Digital Network. Hart is one of the most influential voices in the LGBTQ community and has gained recognition as one of Hollywood Reporters New Digital Disrupters and one of Forbes’ 30 Und

BONUS Episode - Martin’s Famous Potato Rolls (S3/Ep.011)

Wed, 24 Apr 2019 07:00:00 -0500

This week, we take a short break from our scheduled interviews with a bonus episode featuring our presenting sponsor, Martin’s Famous Potato Rolls. Join host, Kappy, in his kitchen as he cooks his Spicy Korean Sloppy Joe with Quick Pickled Carrots & Sesame Slaw. He’ll walk you step-by-step through the recipe, to cook-along from your home. Go to beyondtheplatepodcast.com to get the recipe. Dinner is served!

Adrian Grenier (Just the Plate) (S3/Ep.010)

Wed, 17 Apr 2019 07:00:00 -0500

Adrian Grenier walks you through a dish he makes in his own home kitchen- Apple Crumble! He shares his approach to preparing the dish and a great time-saving tip for the crumble topping. If you missed Adrian’s full episode, check out Season 3/Episode 009 from last week.

Adrian Grenier (S3/Ep.009)

Wed, 10 Apr 2019 07:00:00 -0500

Adrian Grenier is an actor, filmmaker, musician, entrepreneur and philanthropist. He is best-known for his starring role as Vincent Chase on Entourage. Grenier has produced multiple documentaries, is a musician and an investor and advisor to emerging technology ventures. In 2015, Grenier co-founded Lonely Whale. Dedicated to bringing people closer to the world’s ocean through education and awareness, the aim is to inspire empathy for marine life and action for ocean health.

Valerie Bertinelli (Just the Plate) (S3/Ep.008)

Wed, 03 Apr 2019 07:00:00 -0500

Valerie Bertinelli walks you through one of her recent go-to recipes- Zucchini Rollatini! She happened to be making this dish for her husband the evening we spoke with her. If you missed Valerie’s full episode, check out Season 3/Episode 007 from last week.

Valerie Bertinelli (S3/Ep.007)

Wed, 27 Mar 2019 07:00:00 -0500

Valerie Bertinelli is a Golden Globe award-winning actress and best-selling author. She’s a celebrated spokesperson, host, business entrepreneur and New York Times best-selling author. Bertinelli’s starred in multiple Food Network shows including “Valerie’s Home Cooking,” Kids Baking Championship” and “Family Food Showdown.” She also starred in the hit sitcom “Hot in Cleveland,” amongst many other movies and mini series. Valerie lives in Los Angeles with her husband, Tom.

Alicia Silverstone (Just the Plate) (S3/Ep.006)

Wed, 20 Mar 2019 07:00:00 -0500

Alicia Silverstone walks you through a few recipes from her New York Times bestseller, The Kind Diet. Instead of focusing on one dish, Alicia walks us through four different dishes. She shares tips along the way for bringing out great flavor in some of her favorite vegan recipes. If you missed Alicia’s full episode, check out Season 3/Episode 005 from last week.

Alicia Silverstone (S3/Ep.005)

Wed, 13 Mar 2019 07:00:00 -0500

Alicia Silverstone is likely best known for her generation-defining role in Clueless. Through film, tv and theater, her performances have garnered award and critical praise including Emmy and Golden Globe nominations. She is a fixture in the acting, political, and scientific communities and is a dedicated activist in the health & wellness space. Her first book, “The Kind Diet” is a New York Times bestseller. Her second book is titled “The Kind Mama." Silverstone co-created the mykind Organics vitamin

Tiffani Thiessen (Just the Plate) (S3/Ep.004)

Wed, 06 Mar 2019 08:00:00 -0500

Tiffani Thiessen walks you through her Beef & Mushroom Stroganoff with Creamy Polenta from her cookbook, Pull Up A Chair. It’s a dish she grew up eating, but has since given it her modern spin. She shares how she goes about making the dish, while she is literally in her kitchen cooking dinner for her family. If you missed Tiffani’s full episode, check out Season 3/Episode 003 from last week.

Tiffani Thiessen (S3/Ep.003)

Wed, 27 Feb 2019 08:00:00 -0500

Tiffani Thiessen is an American tv and film actress. She has a long list of acting credits that include “Saved By The Bell,” “Beverly Hills 90210,” SNL’s comedy “The Ladies Man” and Woody Allen’s comedy “Hollywood Ending.” In 2009, Tiffani produced her cooking show for Cooking Channel/Food Networked titled “Dinner at Tiffani’s.” She currently stars in the Netflix series “Alexa & Katie.” She recently published her first cookbook “Pull Up A Chair.” She resides in Los Angeles

David Burtka (Just the Plate) (S3/Ep.002)

Wed, 20 Feb 2019 08:00:00 -0500

Chef David Burtka walks you through a recipe from his forthcoming book, Life is a Party. It’s a dish his son helped name, Chicken Tot Pie. He shares some tips for the timing of the dish and how any home cook can accomplish this recipe in their own kitchen. If you missed David’s full episode with his husband Neil Patrick Harris, check out Season 3/Episode 001 from last week.

Neil Patrick Harris and David Burtka (S3/Ep.001)

Wed, 13 Feb 2019 08:00:00 -0500

Neil Patrick Harris is an actor, writer, producer, magician & singer. He’s a 5-time Emmy Award winner hosting the Tony Awards 4 times & hosted the 87th Annual Academy Awards. He was included on Time Magazine's 2010 Time 100 List. Husband, David Burtka, is a chef, caterer & award-winning actor who will soon release his first cookbook, Life is a Party. He earned a degree from the University of Michigan & later went on to study at Le Cordon Bleu. Harris & Burtka reside in Manhattan with their twin children.

Season 3 Intro of Beyond the Plate: Celebrity Edition (S3/Ep.000)

Wed, 06 Feb 2019 08:00:00 -0500

Join Kappy as he takes a few minutes to introduce Season 3 of Beyond the Plate: Celebrity Edition. During this episode, you’ll get a small taste of the celebrities he’ll be talking with, learn what the Beyond the Plate team has been up to during their hiatus, hear some highlights from Season 2, and meet some listeners who were inspired by the podcast. Get ready for Season 3!

Trisha Yearwood (S2/Ep.018)

Wed, 04 Jul 2018 07:00:00 -0500

For our Season 2 finale, we sat with Trisha Yearwood. Trisha is a platinum-selling, multiple Grammy, CMA and ACM Award winning vocalist. Aside from music, her first cookbook debuted on the New York Times Bestsellers list in 2008, which later turned into its own Food Network show, Trisha’s Southern Kitchen. Join us as we dig into her life in the food world, what she cooks for her husband Garth Brooks, what he cooks for her and how she gives back to the community.

Chef Josh Capon (Just the Plate) (S2/Ep.017)

Wed, 27 Jun 2018 07:00:00 -0500

Chef Josh Capon shares a dish called Kadempka Chicken that his mother made throughout his childhood. To be honest, we’re not sure the spelling or even the history of this dish, but we try to uncover more by having his mother join in. He shares some fun stories, and how he and his mother have tweaked the dish over the years. If you missed Josh’s full episode, check out Season 2/Episode 016 from last week.

Chef Josh Capon (S2/Ep.016)

Wed, 20 Jun 2018 07:00:00 -0500

Josh Capon is the executive chef partner behind Downtown NYC favorite restaurants Lure Fishbar (NYC + Miami), B&B Winepub, El Toro Blanco and Bowery Meat Company, in addition to Bash Burger at Citi Field. He worked for many NYC acclaimed chefs and throughout France, Italy, Germany and Spain. He is a six-time winner of Rachael Ray’s Burger Bash event at the Sobe and NYC Wine & Food Festivals. His charitable work includes Wellness In The Schools, a non-profit dedicated to making school food healthy.

Chef Spike Mendelsohn (Just the Plate) (S2/Ep.015)

Wed, 13 Jun 2018 07:00:00 -0500

Chef Spike Mendelsohn walks us through one of his favorite recipes from his Greek Grandmother, Keftedes (Greek Meatballs). Spike shares some tips and tricks for making these delicious meatballs at home, and how his family likes to eat them. If you missed Spike’s full episode, check out Season 2/Episode 014 from last week.

Chef Spike Mendelsohn (S2/Ep.014)

Wed, 06 Jun 2018 07:00:00 -0500

Spike Mendelsohn is a chef, restaurateur, tv personality, cookbook author, food policy advocate and father. He is a graduate of the Culinary Institute of America (CIA) and has worked with some of the world’s most renowned chefs and restaurateurs. In 2008, Spike opened up the first restaurant in his culinary empire on Washington DC’s Capitol Hill: Good Stuff Eatery, which quickly became a favorite of political elites, including President Barack Obama. He is the first chairman of DC’s Food Policy Counci

BONUS Episode - Martin’s Famous Potato Rolls (S2/Ep.013)

Wed, 30 May 2018 07:00:00 -0500

For our third “5th Wednesday” episode (where we introduce you to impactful chefs and organizations and discuss the positive social impact they have made in their community), we’re honored to talk with Julie Martin’s of Martin’s Famous Potato Rolls fame, and Social Media Manager for the brand. We hear a handful of fascinating stories about this family-owned bakery including how they give back to their community, and beyond.

Chef Guy Fieri (Just the Plate) (S2/Ep.012)

Wed, 23 May 2018 07:00:00 -0500

Chef Guy Fieri walks us through one of his go-to Italian dishes, and one he makes at home for his family, Chicken Marsala. Fieri shares some delicious alternatives to the traditional chicken breast that is normally used, as well as some other ways to serve this dish. If you missed Guy’s full episode, check out Season 2/Episode 011 from last week.

Chef Guy Fieri (S2/Ep.011)

Wed, 16 May 2018 07:00:00 -0500

Guy Fieri is a chef, restaurateur, bestselling author, and Emmy Award-winning TV host. In 2006, he won the second season of “Food Network Star,” and has gone on to have multiple Food Network shows. He has opened over 63 restaurants around the world and at sea. He supports numerous charities including his own Cooking with Kids, as well as The Make-A-Wish Foundation and Best Buddies International. Guy resides in Northern California with his family.

Chef Tim Love (Just the Plate) (S2/Ep.010)

Wed, 09 May 2018 07:00:00 -0500

Chef Tim Love walks you through a dish he cooked just the other night for his wife and three kids, Pasta Primavera, using vegetables right from his own garden. Chef Love shares some great tips along the way that any home cook will be able to use. If you missed Love’s full episode, check out Season 2/Episode 009 from last week.

Chef Tim Love (S2/Ep.009)

Wed, 02 May 2018 07:00:00 -0500

Tim Love is an award-winning chef and owner of restaurants in Ft. Worth, Austin and Knoxville. His flagship restaurant, Lonesome Dove Western Bistro, opened in Ft. Worth, TX in 2000. Love is a founding partner of the Austin Food & Wine Festival and Music City Food & Wine Festival in Nashville, as well as the official chef of Austin City Limits. He is extremely giving and devoted to several charities across the country. Love resides in Fort Worth, TX with his wife and three children.

Chef Alex Guarnaschelli (Just the Plate) (S2/Ep.008)

Wed, 25 Apr 2018 07:00:00 -0500

Chef Alex Guarnaschelli walks you through a dish her mom used to make when she was growing up, Chocolate Pudding. Listen along as Alex shares some great tips and will have you craving chocolate pudding in no time. If you missed Guarnaschelli’s full episode, check out Season 2/Episode 007 from last week.

Chef Alex Guarnaschelli (S2/Ep.007)

Wed, 18 Apr 2018 07:00:00 -0500

Chef Alex Guarnaschelli is a recurring judge on several Food Network prime-time series, such as Chopped, and has joined the ranks of Kitchen Stadium Iron Chefs. She has worked in Michelin-starred restaurants in Paris, for some of the best chefs in the U.S. and is currently the Chef of Butter Restaurant in NYC. She has two cookbooks, is an avid social media user (leaving her followers drooling over her food descriptions), and still finds the time to give back to those in need.

Chef Mark Rosati (Just the Plate) (S2/Ep.006)

Wed, 11 Apr 2018 07:00:00 -0500

Chef Mark Rosati walks you through one of his favorite dishes of all time- a recipe he’s been on a five-year quest to perfect- his Bolognese sauce. Mark discusses his trials and tribulations in trying to master this dish; sharing plenty of tips and tricks along the way. If you missed Rosati’s full episode, check out Season 2/Episode 005 from last week.

Shake Shack’s Chef Mark Rosati (S2/Ep.005)

Wed, 04 Apr 2018 07:00:00 -0500

Chef Mark Rosati is the Culinary Director of Shake Shack. At last count, there were 168 Shake Shack locations around the globe. Rosati joined the modern day “roadside” burger stand team at the original Madison Square Park location as a Manager in the summer of 2007. Since then, he has gone on to help develop menu items for all of their locations throughout the United States and abroad. He is the co-author of the book Shake Shack: Recipes & Stories.

Chef Robert Irvine (Just the Plate) (S2/Ep.004)

Wed, 28 Mar 2018 07:00:00 -0500

Robert Irvine walks you through a recipe out of his book Fit Fuel; Whole Roast Chicken with Orange Steamed Beets. He says this dish is simple yet flavorful. If you missed Irvine’s full episode, check out Season 2/Episode 003 from last week.

Chef Robert Irvine (S2/Ep.003)

Wed, 21 Mar 2018 07:00:00 -0500

Robert Irvine is a chef, fitness authority, and philanthropist. He is a tireless supporter of our veterans, giving back to those who defend our freedoms. He’s had multiple shows on Food Network, including "Dinner: Impossible" and "Restaurant: Impossible." Irvine has authored three books and has a digital magazine. In 2014, he founded The Robert Irvine Foundation to support the veterans and veteran causes. Robert gives of his time by attending troop rallies and by touring regularly with the USO.

Chef Giada De Laurentiis (Just the Plate) (S2/Ep.002)

Wed, 14 Mar 2018 07:00:00 -0500

Giada De Laurentiis walks you through one of her favorite pasta dishes, Mezzi Rigatoni with Corn and Spicy Sausage. She says this is a fast weeknight meal and one of her go-to pastas when she entertains at home (her daughter Jade loves it, too!). If you missed Giada’s full episode, check out Season 2/Episode 001 from last week.

Chef Giada De Laurentiis (S2/Ep.001)

Wed, 07 Mar 2018 08:00:00 -0500

Chef Giada De Laurentiis is an Emmy Award winning television personality, New York Times Bestselling Author, "TODAY" correspondent, "Food Network Star" judge, and restaurateur. In addition to her many businesses, Giada is also incredibly generous with her time. Her philanthropic work includes Learning Gardens, being an ambassador for Stand Up 2 Cancer and the Melanoma Research Alliance, and supporting Alex’s Lemonade Stand, a non-profit which raises money and awareness of childhood cancer causes.

Season 2 Intro + Food Network & Cooking Channel South Beach Wine and Food Festival’s Lee Brian Schrager (S2/Ep.000)

Wed, 07 Mar 2018 08:00:00 -0500

Join Kappy as he takes a few minutes to introduce Season 2 of Beyond the Plate. During this introductory episode, you’ll hear some inside scoop on this globally recognized event from the festival's founder, Lee Brian Schrager. The main visionary for this event, Lee is the Senior Vice President, Communications & Corporate Social Responsibility at Southern Glazer’s Wine and Spirits and is responsible for creating both the Food Network & Cooking Channel South Beach and New York City Wine & Food Festivals.

Chef José Andrés (Just the Plate) (S1/Ep.030)

Wed, 24 Jan 2018 08:00:00 -0500

Chef José Andrés is a culinary innovator, author, educator, television personality, humanitarian, and chef/owner of ThinkFoodGroup. In 2012, Andrés formed World Central Kitchen, a non-profit that provides smart solutions to hunger and poverty. In this episode, he walks you through how to make Paella Valenciana. Andrés says paella “is one of the best, most traditional dishes in the history of Spanish cooking and one of the best dishes in the world.” If you missed Andrés’ full episode, check out Ep

Chef José Andrés (S1/Ep.029)

Wed, 17 Jan 2018 08:00:00 -0500

Season 1 finale: Chef José Andrés is an internationally recognized culinary innovator, author, educator, television personality, humanitarian, and chef/owner of ThinkFoodGroup. Andrés has been named one of Time Magazine’s “100 Most Influential People,” awarded “Outstanding Chef” by the James Beard Foundation, and President Obama honored him with the National Humanities Medal. In 2012, Andrés formed World Central Kitchen, a non-profit that provides smart solutions to hunger and poverty.

Chef Massimo Bottura (Just the Plate) (S1/Ep.028)

Wed, 10 Jan 2018 08:00:00 -0500

Massimo Bottura is the chef and owner of Osteria Francescana in Modena, Italy which was ranked #1 on the World’s 50 Best restaurant list in 2016. He was featured on Netflix’s docu-series Chef’s Table. In this episode, he shares two recipes; one from his new cookbook, Bread is Gold; and an original recipe he improvised for Kappy. Bottura has a nonprofit organization called Food for Soul, to promote social awareness of food waste and hunger. If you missed Massimo’s full episode, check out Episode 027.

Chef Massimo Bottura (S1/Ep.027)

Wed, 03 Jan 2018 08:00:00 -0500

Massimo Bottura is the chef of Osteria Francescana, a three-star Michelin restaurant in Modena, Italy. The restaurant has been on San Pellegrino’s World’s 50 Best Restaurants list since 2010, and reached #1 in 2016. He was featured in the Netflix series “Chef’s Table.” His most recent book, Bread is Gold: Extraordinary Meals With Ordinary Ingredients, was born out of a soup kitchen he created during Expo 2015 in Milan. He has a nonprofit, Food for Soul, that promotes social awareness of food wast

Chef Tom Colicchio (Just the Plate) (S1/Ep.026)

Wed, 27 Dec 2017 08:00:00 -0500

Chef Tom Colicchio is the chef & owner of Crafted Hospitality. He is the Head Judge of Bravo’s “Top Chef,” a cookbook author, a food advocate, and more. In this episode, Tom shares a recipe that he recently made for his own family (one he makes every Christmas Eve for the Feast of the Seven Fishes), a Tuscan Fish Stew called Cacciucco. Tune in to learn why he changed up his cooking method for the first time in 30 years this holiday season. If you missed Tom’s full episode, check out Episode 025.

Chef Tom Colicchio (S1/Ep.025)

Wed, 20 Dec 2017 08:00:00 -0500

Tom Colicchio is the chef & owner of Crafted Hospitality, which currently owns and operates restaurants in NY, LA, and Las Vegas. Colicchio is the Head Judge & Executive Producer of Bravo’s “Top Chef.” He is a long-standing social& political activist when it comes to increasing access and affordability to nutritious food for all Americans. He & his restaurants give back to the community by helping other organizations such as Children of Bellevue, City Harvest, Wholesome Wave & more.

Gail Simmons (Just the Plate) (S1/024)

Wed, 13 Dec 2017 08:00:00 -0500

Gail Simmons is the Special Projects Manager for Food & Wine and a judge on Bravo’s Top Chef. In this episode, Simmons shares a recipe from her new cookbook, Bringing it Home: Favorite Recipes From a Life of Adventurous Eating. She walks you through her Rustic Fish Soup with Fennel and Orange, a great recipe for entertaining. If you missed Gail’s full episode, check out Episode 023 from last week.

Gail Simmons (Live at Soho House Chicago) (S1/Ep.023)

Wed, 06 Dec 2017 08:00:00 -0500

Gail Simmons is a trained culinary expert, food writer, & television personality. She has been a judge on Top Chef for 15 seasons, since the show’s inception in 2006. Her first cookbook, Bringing It Home, was released in October 2017. Gail shares her time (and money) with organizations such as Spoons Across America, City Harvest, Hot Bread Kitchen, Common Threads, the Institute of Culinary Education and more. Gail was born and raised in Toronto, Canada and moved to New York City in 1999.

BONUS Episode – Chef Tony Mantuano / Live From Soho House Chicago (S1/Ep.022:)

Wed, 29 Nov 2017 08:00:00 -0500

Tony Mantuano, Chef/Partner of Spiaggia Restaurant in Chicago, was a contestant on “Top Chef Masters” and is an influential culinary force, particularly in Italian cuisine. For our second 5th Wednesday episode, we sat at Soho House Chicago as part of a live radio series with Lumpen Radio. Mantuano talks about his work with the Academy for Global Citizenship in Chicago; and his commitment to Alex’s Lemonade, an American pediatric cancer charity. We also dive in to the history behind 5 classic Italian d

Chef Magnus Nilsson (Just the Plate) (S1/Ep.021)

Wed, 22 Nov 2017 08:00:00 -0500

Chef Magnus Nilsson has been featured in the Netflix series “Chef’s Table” and is the author of three books. He is the head chef of Fäviken Magasinet restaurant in Sweden, one of the top restaurants in the world. In this episode we share an excerpt from his book, The Nordic Cookbook; plus, you’ll hear from Nilsson about his point of view on Nordic food and culture. Kappy, cooks a Creamed Kale recipe from The Nordic Cookbook. If you missed Chef Magnus Nilsson’s full episode, check out Episode 020.

Chef Magnus Nilsson (S1/Ep.020)

Wed, 15 Nov 2017 08:00:00 -0500

Chef Magnus Nilsson is the head chef of Fäviken Magasinet restaurant in Sweden. He has been featured in the Netflix series “Chef’s Table,” as well as “Mind of a Chef,” and is the author of three books. Since taking over the kitchen at Fäviken, the restaurant has become a mainstay on San Pellegrino’s World’s 50 Best Restaurants list. Nilsson is one of the most intelligent humans we know and has a fascinating perspective about giving back as it relates to his community in Sweden.

Chef Eric Ripert (Just the Plate) (S1/Ep.019)

Wed, 08 Nov 2017 08:00:00 -0500

Chef Eric Ripert of Le Bernardin in NYC is one of the greatest seafood chefs in the world. In this episode, he teaches you how to make his Seared Tuna with Soy Ginger Vinaigrette and Baby Bok Choy recipe. Enjoy these A+ tips from a four star chef. If you missed Chef Ripert’s full episode, check out Episode 018 from last week.

Chef Eric Ripert (S1/Ep.018)

Wed, 01 Nov 2017 07:00:00 -0500

Chef Eric Ripert is the chef & co-owner of acclaimed NYC restaurant Le Bernardin. Born in France, he worked in Paris & Washington DC before moving to NYC in 1991. He later came to work at Le Bernardin, where he has established himself as one of NY’s - and the world’s - great chefs; consistently earning top ratings year after year. Ripert is the Vice Chairman of the board of City Harvest, a food rescue organization in NYC, working to increase the quality and quantity of food donations to hungry New Yorke

Chef Alice Waters (Just the Plate) (S1/Ep.017)

Wed, 25 Oct 2017 07:00:00 -0500

Kappy (Host) gets his hands on Alice Waters original Mesclun Salad with Baked Goat Cheese recipe. This recipe is the one that Alice says she’s the most proud of from her 40 years at Chez Panisse. Kappy made this at home and walks you through this simple, fresh and delicious salad. For the recipe, visit BeyondThePlatePodcast.com. If you missed Alice’s full episode, check out Episode 016 from last week.

Chef Alice Waters (S1/016)

Wed, 18 Oct 2017 07:00:00 -0500

Alice Waters is a food icon. She is a chef, author, food activist, and the founder and owner of Chez Panisse Restaurant in Berkeley, California. Waters has been a champion of local sustainable agriculture for over four decades. In 1995 she founded the Edible Schoolyard Project, which advocates for a free school lunch for all children and a sustainable food curriculum in every public school. It is easy to see why there are hundreds of chefs across the country that look up to Alice Waters.

Chef Rick Bayless (Just the Plate) (S1/Ep.015)

Wed, 11 Oct 2017 07:00:00 -0500

Chef Rick Bayless is known for his Mexican cooking. This week, he puts it aside and shares a dish he only makes a few times year. This recipe is so near and dear to his heart as it comes from his family’s BBQ restaurant they had in Oklahoma for 37 years- it’s his Oklahoma Style BBQ Ribs. Check out Episode 014 to hear Rick’s full episode from last week.

Chef Rick Bayless (S1/Ep.014)

Wed, 04 Oct 2017 07:00:00 -0500

Chef Rick Bayless has made a profound impact on Mexican cuisine in Chicago & across the country. He has multiple restaurants throughout Chicago and beyond. In addition, he has a successful line of grocery store products; multiple cookbooks; won Top Chef Masters; received seven James Beard Awards; has a long running series on PBS; recently was the 2nd recipient of the Julia Child Foundation Award; and founded an extraordinary Foundation that has changed the lives & businesses for hundred of Midwest farmers.

Chef Rocco DiSpirito (Just the Plate) (S1/Ep.013)

Wed, 27 Sep 2017 07:00:00 -0500

This week is a twofer! Rocco DiSpirito shares his Snickerdoodle Protein Balls from his new book, Rocco’s Healthy & Delicious! Also, our host Kappy grabs the mic and takes you through his favorite meatball recipe of all time, which happens to be Rocco’s Mama’s recipe. Not only will you get detailed first-hand instructions, he shares tips and tricks along the way to ensure success in your own kitchen. If you missed Rocco’s full episode, check out Episode 012 from last week.

Chef Rocco DiSpirito (S1/Ep.012)

Wed, 20 Sep 2017 07:00:00 -0500

Rocco DiSpirito is one of the country’s best chefs. He helmed the kitchen of Union Pacific, a restaurant that was a NYC culinary landmark for years. His health took him on a different path than the food world may have hoped for, but in turn, he now cooks and coaches clients to achieve their best health. He’s authored 13 books, was the Healthy Food Coach on ABC’s Extreme Weight Loss, & Dr. Oz presented him with his foundation’s Golden Heart Award. He is also an advocate for food security & obesity is

Chef Scott Conant (Just the Plate) (S1/Ep.011)

Wed, 13 Sep 2017 07:00:00 -0500

Chef Scott Conant walks you through his smooth and delicious Polenta recipe- one that is on all five of his restaurant menus in NYC, Miami, Los Angeles, Las Vegas and Arizona. Check out Episode 010 to learn how this dish literally changed our host, Kappy’s, life.

Chef Scott Conant (S1/Ep.010)

Wed, 06 Sep 2017 07:00:00 -0500

Chef Scott Conant is a regular judge on Food Network’s Chopped. He currently has restaurants in NYC, Miami, Los Angeles, Las Vegas and Arizona. Conant’s accolades span from Food & Wine magazine to James Beard Awards and more. He is one of the most compassionate people we know, giving his time to helping good friends and their causes, while also giving back to his team at his restaurants by mentoring, coaching and teaching them about the industry.

BONUS Episode – MealFlour (S1/Ep.009)

Wed, 30 Aug 2017 07:00:00 -0500

This week kicks off our first “5th Wednesday” where we introduce you to impactful organizations and discuss the positive social impact they have on communities around the world. Each 5th Wednesday we’ll ask five question; and we’re starting with three young women in Guatemala who are promoting better nutrition through sustainable farming of protein-rich mealworms. Don’t say yuck so quick…80% of the world’s population eats insects as a regular part of their diet.

Rich Melman (Just the Plate) (S1/Ep.008)

Wed, 23 Aug 2017 07:00:00 -0500

Restaurateur Rich Melman of Chicago-based Lettuce Entertain You currently operates over 125 restaurants coast to coast. In this episode, he breaks down the original menu from R.J. Grunts- the first restaurant he opened in 1971. Enjoy these stories, some dating back 46 years ago. Melman says, “I believe R.J. Grunts is the most influential restaurant we’ve ever opened.” If you missed Rich Melman’s full episode, check out Episode 007.

Rich Melman (S1/Ep.007)

Wed, 16 Aug 2017 07:00:00 -0500

Rich Melman is Founder and Chairman of Lettuce Entertain You, a Chicago-based restaurant group that owns over 125 restaurants. Lettuce has done over 200 concepts to date and is known for founding some of the most celebrated restaurants in America. Melman formulated the widely-used philosophy based on the importance of partners, of sharing responsibilities and profits with them, and of developing & growing together. People claim Melman invented the salad bar- tune in as he settles this debate once & for all.

Chef Michael Solomonov (Just the Plate) (S1/Ep.006)

Wed, 09 Aug 2017 07:00:00 -0500

Chef Michael Solomonov is the executive chef and co-owner of Zahav, Philadelphia's pioneering modern Israeli restaurant and one half of CookNSolo Restaurant Partners. In this episode, he walks you through a one pot Iraqi Jewish chicken and rice dish called Tabit. This is a dish he makes at home for his two children. If you missed Mike’s full episode, check out Episode 005.

Chef Michael Solomonov (S1/Ep.005)

Wed, 02 Aug 2017 07:00:00 -0500

Israeli-born Chef Michael Solomonov is behind one of the country’s best restaurants, Zahav. He has multiple concepts around the city of Philadelphia as well as in NYC & Miami. Michael is a four-time James Beard Award winner. His philanthropic Rooster Soup Company donates 100% of its profits to support Philadelphia's most vulnerable citizens. Solomonov shares some ups and downs throughout his career and how he overcame them to get where he is today.

Andrew Zimmern (Just the Plate) (S1/Ep.004)

Wed, 26 Jul 2017 07:00:00 -0500

Andrew Zimmern walks you through his Chairman Mao Style Red Braised Chicken, a family favorite he makes at home at least once a week. He says it is the most requested meal from guests of his home and universally cannot be disliked. If you missed Andrew’s full episode, check out Episode 003.

Andrew Zimmern (S1/Ep.003)

Wed, 19 Jul 2017 07:00:00 -0500

He is the host of Bizarre Foods on Travel Channel. What you may not know is that he was homeless for over a year of his life & overcame a serious drug & alcohol addiction before making a profound impact on the lives of humans around the world. Andrew Zimmern shares which of the 170+ countries he's visited has had the most influence on him, & why just 3 hours before recording this interview he was sitting in his hotel writing letters to the Minnesota House of Representatives & the Minnesota State Senate.

Rachael Ray (Just the Plate) (S1/Ep.002)

Wed, 12 Jul 2017 07:00:00 -0500

Rachael Ray takes you step-by-step through her Carbonara Pasta recipe that she makes every year for her husband John Cusimano’s birthday, including what brand of pasta she uses (hint: it’s the Pope’s pasta brand of choice). Her husband John then walks you through how to mix a perfect Negroni cocktail.

Rachael Ray (S1/Ep.001)

Wed, 05 Jul 2017 07:00:00 -0500

Rachael Ray is one of the most well-known food TV personalities in the world, and one of the most generous human beings in the business. She has authored 22 cookbooks, logged thousands of hours of TV shows, established her own monthly magazine, created a line of cookware, developed food products, produced a line of super premium pet food & treats, designed a home furnishing collection & more. Her philanthropic initiatives include a cooking & kids charity called Yum-o!, as well as helping animals in need.

000: Host Andrew "Kappy" Kaplan Introduces Beyond the Plate

Wed, 28 Jun 2017 15:09:21 -0500

Host Andrew “Kappy” Kaplan introduces Beyond the Plate, a podcast dedicated to the culinary world + the stories behind an 800 billion dollar industry. During this introductory episode, Kappy shares who he is + why he started a podcast; what you're going to get out of each episode when tuning in; and he explains the shows format + schedule. After hearing all that, you're going to want to subscribe. Prepare to be inspired by these conversations with the world’s culinary elite.