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.Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com

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.Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com

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.Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com

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.Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com

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.Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com

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.Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com

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.Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com

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.Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com

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.Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com

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.Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com

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)Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com ***The Expo CollinsRecipe courtesy of Joe BrookeMakes 1-2 cocktails4 oz. Fords Gin2 oz. cucumber simple syrup2 oz. fresh squeezed lemon juice4-6 oz. soda water8-10 lemon verbena leaves2 pinches diamond crystal kosher salt1. 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.

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.Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com

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.Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com

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.Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com ***The Officers’ MartiniRecipe courtesy of Joe BrookeMakes 1 cocktail3 ozs. Fords Gin.5 oz. dry vermouth.25 oz. fino sherry Orange peel, garnishSmoked almonds, to serve1. 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.

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.Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com

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)Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com ***South PacificRecipe courtesy of Joe BrookeMakes 1 cocktail1 oz. Fords Gin1/2 oz. high-quality yuzu juice1/2 oz. ginger syrup2-3 shiso leaves, 1 reserved for garnishSparkling Shōchū, to top1. 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.

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.Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com

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.Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com

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

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

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

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

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

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

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

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

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

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

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 MartiniMakes 1 cocktail75 ml Connaught Bar Gin or Vodka15 ml vermouth blend3 drops of Connaught Bitters (to be chosen among five: tonka, ginseng e bergamotto, cardamomo, lavanda, semi di coriandolo)Lemon peel or olive, for garnishMix 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.Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

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

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 cocktail1.5 oz Fords Gin1 oz coconut cream3/4 oz Genepy Des Alpes 3/4 oz fresh lime juice Mint sprig, to garnishDehydrated lime wheel, to garnishShake and serve over pebble ice in a highball glass. Garnish with a fresh mint sprig and dehydrated lime wheel.***GoodTimes Gimlet (Jamie)Makes 1 cocktail1.5 oz Fords gin1/2 oz yuzu3/4 oz rosemary syrupShake 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.Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

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

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 CakeMakes 1 pound cake2 sticks unsalted butter, cut into 1-inch pieces, at room temperature1 ½ cups granulated sugar½ teaspoon kosher salt1⁄2 teaspoon baking powder5 large eggs, at room temperature 1 1⁄2 cups all-purpose flour 1⁄2 cup sour cream, at room temperature1 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...

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 WordMakes 1 cocktail1 oz Fords gin1 oz lime juice.75 oz green chartreuse.75 oz luxardo maraschinoCherry, to garnishAdd 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.Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

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

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 cocktail1.25 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.Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

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 BallsMakes 20 balls1/2 cup peanut butter, we like Skippy natural/creamy (you can use an alternative)1/3 cup honey or maple syrup1/2 teaspoon vanilla extract1/4 teaspoon kosher salt1/4 teaspoon ground cinnamon&nbsp;1 ¼ cups&nbsp;Oats, we like Bob's&nbsp;Red Mill&nbsp;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 chips1. 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.&nbsp;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.&nbsp;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.&nbsp;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.&nbsp;&nbsp;6. Prepare a baking sheet (or large plate) by lining with plastic wrap or parchment paper.&nbsp;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.&nbsp;Once they firm up, store in a covered container or ziploc baggie in the refrigerator.&nbsp;This episode is brought to you by <a href="https://guidecraft.com/" rel="noopener...

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

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

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.&nbsp;This season is brought to you by Fords Gin, a gin created to cocktail.Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com&nbsp;Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

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.&nbsp; (cocktail recipe below)Liquid PicnicReads like a salad, drinks like a MartiniLondon Dry Gin, such as FordsCitron Liqueur, such as nardini acqua di cedroDry VermouthBlack Pepper tinctureSalt/saline solutionRosemary distillate&nbsp;Clarified tomato waterStir.&nbsp;This season is brought to you by Fords Gin, a gin created to cocktail.Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com&nbsp;Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

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.&nbsp;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’sThe moment Marc knew he was ready to open his own restaurantHow Larry came to coin the term “free-range”&nbsp;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.Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com&nbsp;Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

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 &amp; 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.&nbsp;This episode is brought to you by Martin’s Famous Potato Rolls.Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com&nbsp;Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

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

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

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)&nbsp;Tale of Two CitiesMakes 1 cocktail1.5 oz Navy Strength Gin1 oz fino sherry.5 oz blanc vermouth.25 grapefruit liquor&nbsp;&nbsp;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.&nbsp;&nbsp;Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com&nbsp;Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

Sarah Grueneberg is the multi-award winning Chef/Partner of Monteverde Restaurant &amp; Pastificio in Chicago’s West Loop. You likely watched her as a competitor and finalist on Bravo’s&nbsp;“Top Chef: Texas” and Food Network’s&nbsp;“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.&nbsp;This episode is brought to you by Fords Gin.Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com&nbsp;Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

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' SourMakes 1 cocktail1.5 oz gin, such as Fords Gin.5 oz orange curaçao&nbsp;.75 oz fresh lemon juice1 oz fresh carrot juice.5 oz caraway-star anise syrup*Optional: vegan foamer or egg white&nbsp;METHOD: add all ingredients to shaker tin, shake well, strain over ice (if using egg white, dry shake first)GLASSWARE: rocksGARNISH: caraway-salt** half rim, mini carrot or carrot top greens&nbsp;*caraway-star anise syrup:&nbsp;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.&nbsp;&nbsp;**caraway salt:&nbsp;1 part sugar, 2 parts ground caraway to 4 parts sea saltThis episode is Presented by Fords Gin.&nbsp;&nbsp;Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com&nbsp;Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter