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

Christine Wiseman is the Beverage Director of Bar Lab, which includes Broken Shaker, Hoja, Margot Natural Wine Bar, MaryGold's, and Higher Ground. She started as a chef, made the move to behind the bar, and has since received worldwide recognition and accolades leading teams at acclaimed bars and restaurants around the country. For this episode, we requested a fun and delicious NYE-style gin cocktail… and she delivered! When she’s not behind the bar, Christine also uses her talent by helping to raise funds for a number of causes, most recently for Another Round Another Rally, a nonprofit financial and educational resource for the hospitality industry that issues emergency aid to hospitality workers facing unanticipated hardships. Enjoy this episode as we go Beyond the Drink… with Christine Wiseman. (cocktail recipe below)Time to SparkleMakes 1 cocktail 1 oz gin, such as Fords Gin.25 oz fresh lemon juice.5 oz raspberry simple syrup (recipe below)10 drops jasmine water, such as FeeEdible glitter, a pinch (any color you want!)Sparkling wine, to topLemon zest, to garnish Combine gin, lemon juice, raspberry syrup, jasmine water, and glitter (if using) in a shaker with ice and shake. Strain into a coupe or champagne glass and top with sparkling wine and a grate of lemon zest. For the raspberry simple syrup:To make the raspberry simple syrup, combine 1 cup of raspberries, 1 cup of sugar and 1 cup of water into a saucepan over medium-high heat. Stir every now and then until boiling and sugar is dissolved. Once sugar is dissolved, reduce heat and let simmer until the raspberries are broken down, around 10 minutes. Smash raspberries to get all the juices out. Let cool and then strain.This episode is Presented by Fords Gin.  Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

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

Jose Ignacio “Nacho” Jimenez has nearly 20 years of hospitality experience and has become known for not only his drinks, but his enthusiastic spirit behind the bar. He’s worked at some of NYC’s most respected cocktail bars- most recently as the bar manager of Ghost Donkey,  where he celebrated the art of Mexican hospitality. In this episode, we discuss a martini-like classic cocktail called the Caprice, which traces its roots back to Chicago in the 30's. We also touch upon how Nacho uses his voice and talent behind the bar to give back to different causes and organizations, most recently an event benefiting Woman Life Freedom NYC, a women’s rights movement working to amplify the voices of Iran on the streets of NYC. Enjoy this episode as we go Beyond the Drink… with Ignacio “Nacho” Jimenez. (cocktail recipe below)CapriceMakes 1 cocktail1.5 oz Fords Gin 1.5 oz Dollin Dry .5 oz Benedictine 1 dash orange bitters Garnish: Orange Twist Glass: Martini This episode is Presented by Fords Gin.  Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

Jose Garces is an Iron Chef, father, husband, cookbook author, James Beard Award-winner, entrepreneur and food innovator. He has a number of restaurants in Philadelphia and Atlantic City. In this episode, he discusses the influence his parents had on his career, the reason he passed up what many would consider to be the “dream job,” and the art of balancing his time in the kitchen vs. time with his family. He co-founded the Garces Foundation in 2011, which provides ongoing and actionable assistance to the immigrant community of Philadelphia. Enjoy this episode as we go Beyond the Plate… with Chef Jose Garces.This episode is brought to you by Fords Gin.Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

Demi Natoli is the Beverage Director at Graduate Hotel Nashville. She spent time in Chicago at Lost Lake, which was voted one of the top 50 bars in the world by World's 50 Best Bars. Demi prides herself on ideating, crafting, and serving cocktails inspired by her Cuban-American heritage. In this episode, we discuss the process behind a gin cocktail she’ll be adding to one of her bar menus this Spring, and the inspiration behind the recipe. We also touch upon her work with The Equity Alliance, a black-led grassroots organization in Nashville, TN that strives to get more people of color active in the political process. Enjoy this episode as we go Beyond the Drink… with Demi Natoli. (cocktail recipe below)Petty in Pink Makes 1 cocktail2.0 oz gin, such as Fords Gin.75 oz Pineapple Juice .75 oz Lime Juice .50 oz Strawberry-Lemongrass Simple Syrup.25 oz Strawberry Liqueur Combine all ingredients into a cocktail shaker, add ice and shake until well chilled. Strain into a coupe glass. Garnish with a microflower.  For the Strawberry-Lemongrass Simple Syrup:2 cups water2 cups sugar5 whole stalks of lemongrass, sliced horizontally and chopped8 strawberries, hulled and quartered  Add all ingredients to a medium sauce pot and place over medium heat. Bring to a bubble and simmer for 20 minutes. Remove from heat and let cool. Strain and store in the refrigerator.This episode is Presented by Fords Gin.  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. Due to the large amount of incoming Thanksgiving questions, the Beyond the Plate family thought we’d get together to share some recipes and tips that will make your holiday a little easier (and maybe even tastier). This episode is moderated by our Executive Producer, Ian. You’ll hear Kappy’s game plan for Turkey Day, as well as from our Digital Media Producer, Sarah (who’s not too shabby in the kitchen herself). Enjoy this episode as we go Beyond the Plate…with a taste of what’s on our plates!Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and TwitterTimestamps/Recipes:[3:16] Why and how Kappy sous vide’s his turkey breasts Sous Vide Turkey Breasts[4:10] Why and how Kappy ‘low roasts’ his dark meat turkey partsLow-Roasted Dark Meat[6:50] Sarah schools us on apps and cheese boards [11:49] All about spicy honey[13:09] Kappy shares tips and tricks for prepping and cooking mashed potatoes[16:15] Kappy shares tips and tricks for making gravy[18:15] Kappy talks stuffingRachael Ray’s Apple, Celery and Onion Stuffing[19:50] Negroni-Inspired Cranberry Sauce[21:05] Our editor extraordinaire, Joel, shares what he’s drinking this Thanksgiving[22:10] Sarah’s Cheesy Corn CasseroleSarah’s Cheesy Corn Casserole[23:55] Sarah’s Green Bean Casserole[26:08] Sarah’s Simple Ice Cream Sundae (inspired by Lilia Restaurant, Brooklyn)

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

Vlad Novikov is the General Manager of the Silver Lyan in Washington, DC. Prior to being in DC, he spent several years in Chicago developing cocktail programs for various bars and lounges and also served as the Director of Cocktails and Culture at The Peninsula Chicago. Vlad walks us through a cocktail made famous by the legendary Ada Coleman at the Savoy Hotel in London. We discuss some of the work he does in support of the LGBTQ+ community as well as the importance of mentorship in the bartending community. Enjoy this episode as we go Beyond the Drink… with Vlad Novikov. (cocktail recipe below)Hanky PankyMakes 1 cocktail(This drink was originally made by Ada Coleman from the Savoy Hotel in London.)1.5 oz. Sweet Vermouth1.5 oz. gin, such as Fords GinFernet Branca, a few dashesOrange peelStir and serve up with an expressed orange peel.  This episode is Presented by Fords Gin.  Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

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

Haley Traub was the 2018 national champion of Speed Rack, an all-female bartending competition designed to highlight up-and-coming talent in the cocktail industry.  She has been bartending in New York City for a decade and is currently the GM of Lower East Side cocktail institution Attaboy, where she oversaw the team that took home the coveted #1 spot on North America’s 50 Best Bars 2022 list. Haley walks us through her Il Porto Negroni, a bitter and boozy variation based on a traditional negroni. She shares an incredibly touching story of the moment she won the Speed Rack title which to date has raised over 1 million dollars to benefit breast cancer research. Enjoy this episode as we go Beyond the Drink… with Haley Traub. (cocktail recipe below)Il Porto NegroniMakes 1 cocktail 1.5 oz gin, such as Fords.75 oz Gran Classico bitter liqueur.75 oz Port Wine Double rocks, orange twist.This episode is Presented by Fords Gin.  Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

Yotam Ottolenghi is the author of nine bestselling and multi-award-winning cookbooks that have sold millions of copies around the world. He is the restaurateur and chef-patron of five Ottolenghi delis, as well as the NOPI and ROVI restaurants in London. In this episode, Ottolenghi shares why he believes people around the world are attracted to his food, how and why he has learned to balance home and work life, and all about his new book Ottolenghi Test Kitchen: Extra Good Things with Noor Murad. He incorporates a sense of giving back in all of the communities his restaurants are located as well as on a national and global level, specifically with Amos Trust. Enjoy this episode as we go Beyond the Plate… with Chef Yotam Ottolenghi.This episode is brought to you by Graduate Hotels. This episode is brought to you by Fords Gin.Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

Shawn Lickliter is considered one of LA’s most respected, talented, and innovative wine and spirits professionals. Since 2014, he has been the Beverage Director for Chefs Walter and Margarita Manzke’s properties including République, Manzke, Bicyclette Bistro, Petty Cash Taqueria, and Sari Sari Store. Shawn often takes inspiration from the Farmers Market, which is reflected in the cocktail he shares with us in this episode. His Lemon Verbena cocktail gets a seasonal lift from a homemade lemon verbena yogurt syrup! Shawn shines a light on a nonprofit born out of the pandemic called No Us Without You- an organization that provides food security for the undocumented immigrants who are the backbone of the hospitality industry in the greater Los Angeles area. Enjoy this episode as we go Beyond the Drink… with Shawn Lickliter.  (cocktail recipe below)Lemon VerbenaMakes 1 cocktail 1.5oz gin, such as Fords Gin.5oz Limoncello.75oz Lemon Verbena Yogurt Syrup (recipe below).75oz Lemon Juice1.5oz Club Soda Combine all ingredients except club soda in a mixing tin with ice and shake. Strain into an ice filled rocks glass and top with club soda. For the Lemon Verbena Yogurt Syrup:250ml Lemon Verbena Tea Syrup250ml Straus Dairy Whole Milk Plain Yogurt Combine in a bowl. Stir until well incorporated. For the Lemon Verbena Syrup:250g Hot Water250g Cane Sugar10g Lemon Verbena  Steep Lemon Verbena in hot water for 5 minutes. Strain and stir in the sugar until dissolved.This episode is Presented by Fords Gin.  Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

Daniel Humm has received numerous global accolades including multiple James Beard Foundation Awards, three Michelin Stars, and the #1 spot on the World's 50 Best Restaurants list. He is the Chef and Owner of Make It Nice, the New York-based hospitality group behind Eleven Madison Park and Eleven Madison Home. In this episode, Humm reflects on the pandemic, and how opening up his fine dining kitchen to make over 1 million meals for people in need changed his life. We discuss challenges in his career, what it took for him to get to the pinnacle of the restaurant world, what awards and accolades really mean to him, and the impact of a near life-threatening cycling accident. He is a Co-Founder of Rethink Food, a nonprofit whose mission is to create a more sustainable and equitable food system by bridging the gap between perfectly good food that would go to waste with the demand for meals that food-insecure people face. Enjoy this episode as we go Beyond the Plate… with Chef Daniel Humm.Update: The day after this episode aired, EMP received the accolade of being the first three Michelin star rated vegan restaurant in the world.  This episode is brought to you by Fords Gin.Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

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

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

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

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

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

Kristen Kish is a chef, author and TV personality. She was born in South Korea and grew up in Kentwood, MI. You may know her from Bravo’s “Top Chef” (or one of her many other TV shows), and you will soon see her as Alton Brown’s co-host on Netflix’s new “Iron Chef: Quest for an Iron Legend.” In 2018, she partnered with The LINE Hotels to open her first restaurant, Arlo Grey,  in Austin, TX. In this episode we discuss how she went from struggling with her sexuality, anxiety and depression, to being named the winner of “Top Chef” Season 10. In addition to her incredibly busy career, she is an advocate for many nonprofit organizations, including Out Youth, Ali Forney Center  and more. Enjoy this episode as we go Beyond the Plate… with Chef Kristen Kish.This episode is brought to you by Wickles Pickles.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 regularly scheduled episode to bring you a bonus cookalong featuring our partner at Martin’s Famous Potato Rolls. Join host, Kappy, in his kitchen (and at the grill) as he cooks up a burger he created for Martin’s called, “That Spicy Burger, on a Big Marty Roll with Wicked Pickle Chips, Calypso Sauce and Provolone Piccante Cheese.” He’ll walk you step-by-step through the recipe in real time, so you can join him and cook-along from your own kitchen (and grill). Go to beyondtheplatepodcast.com or check out the episode notes in your podcast player to get the full recipe. Cook. Eat. Repeat.This episode is brought to you by Martin’s Famous Potato Rolls.Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and TwitterThat Spicy Burger, on a Big Marty Roll with Wicked Pickle Chips, Calypso Sauce and Provolone PiccanteINGREDIENTS:Cajun Spice: (makes about 1 cup)1/4 cup paprika1 Tablespoon Kosher salt1 Tablespoon granulated onion1 Tablespoon granulated garlic1 Tablespoon cayenne red pepper1 Tablespoon ground white pepper1 Tablespoon coarse ground black pepper1 teaspoon dried oregano1 teaspoon dried thymeCalypso Sauce: (Makes about 2/3 cup)1/2 cup mayo2-3 Tablespoons sour cream1 teaspoon white vinegar1 teaspoon dried onion2 Tablespoons cajun spice, homemade or store-bought1/4 teaspoon ground cumin1/4 teaspoon dried dillFor the Burger:1 ½ pounds ground beef, preferably 80:20 blendKosher salt and black pepperCooking spray4-8 slices of Provolone piccante (sharp provolone) or Pepper Jack Cheese4 Hamburger Rolls, such as Martin’s Big Marty’s Rolls1 jar Pickles Chips, such as Wickles Wicked Pickle Chips (about 4-5 per burger, plus some for snacking)Preheat your grill to medium high heat. For the Cajun Spice:In a small mixing bowl, add all of the spices, stir together with a fork and set aside. You will use this in the calypso sauce and the remaining spice blend can be covered and stored in your spice cabinet for future recipes that call for a (spicy) spice rub on fish, pork, chicken, etc.For the Calypso Sauce:In a small mixing bowl, add the mayo, sour cream and vinegar and stir well with a small whisk or fork. When combined, add the remaining spices, stir until completely combined and set aside. If you have leftover sauce, this is great as a spicy dip for vegetables or as a spread on sandwiches.  For the Burger:Place the ground meat in a medium size mixing bowl and without overworking, form one large ball. Gently flatten with your hand and then score with the side of your hand to make a plus sign. You will have 4 equal sides/sizes, about 6 ounces each. Grab ¼ and gently form patties, about 3/4 inches thick, making sure they are at least the size of your burger roll or a ¼” bigger. Make a good size divot or large thumb print in the middle of each patty so when the burger cooks, it does not bulge in the...

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

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

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

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

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

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

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

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

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

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

Jonathan Waxman is one of the most highly regarded chefs in the US and a pioneer of California cuisine. He is most known as the chef/owner of Barbuto in Manhattan’s West Village. We discuss his time as a Ferrari salesman, how he finds his zone in the kitchen, his dream restaurant, how he was instrumental in helping Thomas Keller find the original French Laundry and more. Throughout his career, he has done a tremendous amount of work for Citymeals on Wheels and many other nonprofit organizations. Enjoy this episode as we go Beyond the Plate… with Chef Jonathan Waxman. This episode is brought to you by Martin’s Famous Potato Rolls.This episode is brought to you by ONEHOPE Wine. Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

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

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)AliviaMakes 1 cocktail 2 oz gin, such as Fords Gin.75 oz Lillet Blanc.25 oz Pamplemousse Rose LiqueurDash orange bittersGrapefruit 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 TwitterFollow Kappy on Instagram and Twitter

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 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 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 INGREDIENTSFor the Blackening/Cajun Spice:1 Tablespoon sweet paprika 1 Tablespoon smoked paprika1 teaspoon onion powder1 teaspoon garlic powder1 teaspoon New Mexico green chile powder, or chile powder of your choice1/2 teaspoon dried oregano1/2 teaspoon dried thyme*salt and pepper will be used on their own to season the fishFor the ‘Christmas’ Remoulade:1/2 cup mayoSplash of rice vinegar, about 1 Tablespoon1-2 Tablespoons Wickles Wicked Jalapeño Relish1-2 Tablespoons Wickles Spicy Red Sandwich SpreadSalt and pepper, to taste For the Sandwich:2 Martin's Hoagie Rolls, or other long rolls2-3 Tablespoons butter, softened/spreadableSprinkle of granulated garlic, about 1/2 teaspoon2, 4-6 oz. fillets of Real Good Fish Rockfish, or other thin white fish filletsSalt and pepper, to tasteOlive oil cooking sprayOlive oil or vegetable oil1 cup shredded lettuce (shrettuce), such as iceberg or romaine1 tomato, cut into ¼” inch thin slicesYour favorite hot sauce, to splash, optional1 lemon, cut into wedges, optional EQUIPMENT ESSENTIALS1 medium to large size cast iron skillet (or skillet type of choice)2 small mixing bowlsBaking sheet or aluminum foilFish 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

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 ShrettuceMakes 2 SandwichesFor the Blackening/Cajun Spice:1 Tablespoon sweet paprika 1 Tablespoon smoked paprika1 teaspoon onion powder1 teaspoon garlic powder1 teaspoon New Mexico green chile powder, or chile powder of your choice1/2 teaspoon dried oregano1/2 teaspoon dried thyme*salt and pepper will be used on their own to season the fishFor the ‘Christmas’ Remoulade:1/2 cup mayoSplash of rice vinegar, about 1 Tablespoon1-2 Tablespoons Wickles Wicked Jalapeño Relish1-2 Tablespoons Wickles Spicy Red Sandwich SpreadSalt and pepper, to taste For the Sandwich:2 Martin's Hoagie Rolls, or other long rolls2-3 Tablespoons butter, softened/spreadableSprinkle of granulated garlic, about 1/2 teaspoon2, 4-6 oz. fillets of Real Good Fish Rockfish, or other thin white fish filletsSalt and pepper, to tasteOlive oil cooking sprayOlive oil or vegetable oil1 cup shredded lettuce (shrettuce), such as iceberg or romaine1 tomato, cut into ¼” inch thin slicesYour favorite hot sauce, to splash, optional1 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...

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 NiceMakes 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 Liqueur2 drops seawater solution (instructions below)Orange peel, for shakingOrange 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 TwitterFollow Kappy on Instagram and Twitter

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 TwitterFollow Kappy on Instagram and Twitter

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 RhubMakes 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 bitters2 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 TwitterFollow Kappy on Instagram and Twitter

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 TwitterFollow Kappy on Instagram and Twitter

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 TwitterFollow Kappy on Instagram and Twitter

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 TwitterFollow Kappy on Instagram and Twitter

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 MartiniMakes 1 cocktail 2 parts Gin, such as Fords Gin1 part Dolin dry vermouth Pinch of saltLemon 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 TwitterFollow Kappy on Instagram and Twitter

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 TwitterFollow Kappy on Instagram and Twitter

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 garnish1/2oz Arack1/2oz Gin3/4oz Génépy3/4oz Falernum3/4oz Fresh lemon Juice1oz Cucumber Juice  Cucumber slices, for garnishLemon 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 TwitterFollow Kappy on Instagram and Twitter

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 TwitterFollow Kappy on Instagram and Twitter

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” CupBARTENDER’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 Fords2 bottles Martini Bianco Vermouth (750 mL)3/4 cup simple syrup (1:1 ratio sugar to hot water; cool before using)1500 grams chopped rhubarb1500 grams halved strawberries (use the ripest, even mushy, but definitely not green)1 English cucumber, choppedPeel 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 ice2. Pour 4 oz of “pimms” mix over the ice3. Top with a long splash of ginger beer, such as fever tree4. 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 TwitterFollow Kappy on Instagram and Twitter