Beyond the Plate

Andrew “Kappy” Kaplan… @onkappysplate

Join Andrew “Kappy” Kaplan as he sits down in-person with the world’s culinary elite to explore their journey into the industry, their career ups and downs, and the social impact they have made in their community. Every episode will share inspiring stories and anecdotes of what it means to be in today’s bustling hospitality industry, 15 million employees and growing… Beyond the Plate. 

000: Host Andrew "Kappy" Kaplan Introduces Beyond the Plate
TrailerE 8 min 4 sec

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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. Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com    Follow Beyond the Plate on Facebook and Twitter   Follow Kappy on Instagram and Twitter

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Oct 6

48 min 26 sec

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.  Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com  Follow Beyond the Plate on Facebook and Twitter Follow Kappy on Instagram and Twitter

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Sep 29

23 min 58 sec

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. Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com  Follow Beyond the Plate on Facebook and Twitter Follow Kappy on Instagram and Twitter

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Sep 22

1 hr 7 min

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.   Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com    Follow Beyond the Plate on Facebook and Twitter   Follow Kappy on Instagram and Twitter

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Sep 15

25 min 8 sec

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.

Sep 8

44 min 19 sec

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  Follow Beyond the Plate on Facebook and Twitter Follow Kappy on Instagram and Twitter

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Sep 1

16 min 40 sec

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. Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com  Follow Beyond the Plate on Facebook and Twitter Follow Kappy on Instagram and Twitter

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Aug 25

33 min 48 sec

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.  Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com  Follow Beyond the Plate on Facebook and Twitter Follow Kappy on Instagram and Twitter

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Aug 18

19 min 33 sec

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. Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com  Follow Beyond the Plate on Facebook and Twitter Follow Kappy on Instagram and Twitter

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Aug 11

54 min 58 sec

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.  Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com  Follow Beyond the Plate on Facebook and Twitter Follow Kappy on Instagram and Twitter

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Aug 4

48 min 28 sec

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.  Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com  Follow Beyond the Plate on Facebook and Twitter Follow Kappy on Instagram and Twitter

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Jul 28

50 min 17 sec

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.   This episode is brought to you by Falksalt. Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com  Follow Beyond the Plate on Facebook and Twitter Follow Kappy on Instagram and Twitter

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Jul 21

21 min 14 sec

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. This episode is brought to you by Wickles Pickles.  This episode is brought to you by ONEHOPE Wine.  This episode is brought to you by Martin’s Famous Potato Rolls. Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com  Follow Beyond the Plate on Facebook and Twitter Follow Kappy on Instagram and Twitter

Jul 14

38 min 59 sec

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.   Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com  Follow Beyond the Plate on Facebook and Twitter Follow Kappy on Instagram and Twitter

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Jul 7

20 min 24 sec

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. This episode is brought to you by ONEHOPE Wine.  This episode is brought to you by Fords Gin.  Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com  Follow Beyond the Plate on Facebook and Twitter Follow Kappy on Instagram and Twitter

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Jun 30

1 hr 19 min

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.   Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com  Follow Beyond the Plate on Facebook and Twitter Follow Kappy on Instagram and Twitter

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Jun 23

23 min 52 sec

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.  This episode is brought to you by Falksalt. Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com  Follow Beyond the Plate on Facebook and Twitter Follow Kappy on Instagram and Twitter

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Jun 16

1 hr

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.   Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com  Follow Beyond the Plate on Facebook and Twitter Follow Kappy on Instagram and Twitter

Jun 9

15 min 9 sec

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. Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com  Follow Beyond the Plate on Facebook and Twitter Follow Kappy on Instagram and Twitter

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Jun 2

1 hr 10 min

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.   Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com  Follow Beyond the Plate on Facebook and Twitter Follow Kappy on Instagram and Twitter

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May 26

25 min 30 sec

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.  This episode is brought to you by Fords Gin.   This episode is brought to you by Cirio Tomatoes. Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com  Follow Beyond the Plate on Facebook and Twitter Follow Kappy on Instagram and Twitter

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May 19

1 hr 11 min

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. This episode is brought to you by Keurig.  This episode is brought to you by Imperfect Foods. Enter code BEYONDTHEPLATE at sign up for 30% off your first box order. Check out our merch at BeyondthePlateMerch.com. Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

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Feb 10

55 min 19 sec

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. This episode is brought to you by Deep Eddy Vodka. Check out our Beyond the Plate Merch.  Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

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Feb 5

13 min 54 sec

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. This episode is brought to you by Imperfect Foods. Enter code BEYONDTHEPLATE at sign up for 30% off your first box order. This episode is brought to you by Martin’s Famous Potato Rolls.  Check out our merch at BeyondthePlateMerch.com. Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

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Feb 3

1 hr 2 min

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™.

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Jan 27

18 min

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. Check out our Beyond the Plate Merch.  Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

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Jan 15

9 min 58 sec

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. This episode is brought to you by Keurig.  Check out our merch at BeyondthePlateMerch.com. Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

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Jan 13

52 min 58 sec

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. This episode is brought to you by Deep Eddy Vodka. Check out our Beyond the Plate Merch.  Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

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Jan 8

10 min 34 sec

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.  This episode is brought to you by Wickles Pickles. Check out our merch at BeyondthePlateMerch.com. Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

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Jan 6

59 min 58 sec

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. Check out our Beyond the Plate Merch.  Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

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Jan 1

22 min 55 sec

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.  This episode is brought to you by Martin’s Famous Potato Rolls.  Check out our merch at BeyondthePlateMerch.com. Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

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Dec 2020

42 min 46 sec

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. This episode is brought to you by Deep Eddy Vodka. Check out our Beyond the Plate Merch.  Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

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Dec 2020

16 min 26 sec

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.  This episode is brought to you by Wickles Pickles. Check out our merch at BeyondthePlateMerch.com. Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

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Dec 2020

51 min 14 sec

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. This episode is brought to you by Deep Eddy Vodka. Check out our Beyond the Plate Merch.  Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

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Dec 2020

20 min 49 sec

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.  This episode is brought to you by Imperfect Foods. Enter code BEYONDTHEPLATE at sign up for 30% off your first box order. This episode is brought to you by Keurig.  Check out our merch at BeyondthePlateMerch.com. Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

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Dec 2020

53 min 16 sec

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. Check out our Beyond the Plate Merch.  Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

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Dec 2020

25 min 26 sec

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. Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

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Dec 2020

1 hr 5 min

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.  Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

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Dec 2020

12 min 44 sec

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. Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

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Dec 2020

1 hr 2 min

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.  Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

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Nov 2020

14 min 56 sec

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. Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

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Nov 2020

1 hr 4 min

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.

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Nov 2020

5 min 20 sec

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. 

May 2020

2 min 19 sec

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.

Jan 2020

6 min 34 sec

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.

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Jan 2020

55 min 56 sec

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.

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Jan 2020

48 min 39 sec

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.

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Jan 2020

10 min 5 sec

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.

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Dec 2019

6 min 40 sec

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.

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Dec 2019

58 min 35 sec

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.

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Dec 2019

9 min 15 sec