Explore every episode of the podcast Beyond the Plate
| Title | Pub. Date | Duration | |
|---|---|---|---|
| HEARD (033): Ramen, Brazil nuts, sheet pan pancakes, beans (again), how to slice skirt steak, the back label of a wine bottle, and an INSANE dishwasher stat. | 17 Aug 2026 | 00:11:53 | |
In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode: Ramen Del Barrio | IG | Chef Chris Krinsky TED Talk | Paul Newnham | Bean is How Follow Beyond the Plate on Facebook and X. | |||
| HEARD (032): Greek food, Philly cheesesteak jerky, Nicole Ryan's banana bread, feeding kids, chef tips, a new food podcast, and Tales of the Cocktail winners. | 03 Aug 2026 | 00:11:58 | |
In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode: Kouklas Greek Eatery | Jimmy Bannos Jr. Clean Plate Club Pod | Nicole Ryan Erling Wu-Bower | Maxwells Trading Always Hangry Podcast | George Duran Follow Beyond the Plate on Facebook and X. | |||
| HEARD (031): A Hotel in Bentonville, Cougar Gold Cheese, Mango Chicken, Sweet Corn Ice Cream, Fettuccine Alfredo, and restaurants that give back. | 20 Jul 2026 | 00:12:11 | |
In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode: Washington State University Creamery, Cougar Cheese ReFED job post | CAVA job post Salt & Straw Ice Cream Cookbook Billy Shore article | Norimoto Bakery | Adam Richman ig post | D’Romanos Pizza Mango Chicken Sauce ½ cup ketchup ¼ cup rice vinegar 2–3 tbsp brown sugar 1 tbsp honey 1½ tbsp soy sauce or tamari ¼ cup water 1 tsp grated fresh ginger, optional but worth it (or ¼ teaspoon ground ginger) 1 clove garlic, minced, optional (or ¼ teaspoon granulated garlic) Whisk all of the ingredients together in a small bowl before adding the sauce to the pan with the cooked chicken. Depending on how much chicken you're making, you may only need about half of the sauce. If you'd like a thicker sauce, stir together 1 tablespoon cornstarch and 1–2 tablespoons cold water to make a slurry, then whisk it into the simmering sauce until it reaches your desired consistency. Follow Beyond the Plate on Facebook and X. | |||
| HEARD (030): Charleston's newest market, 'Saturday' sauce, a beer cocktail, Green Bronx Machine, American-made knives, and solo dining. | 06 Jul 2026 | 00:11:55 | |
In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode: Luther’s Market + Noodle Shop | IG Stephen Ritz | Green Bronx Machine | IG Montana Knife Company | Josh Smith Follow Beyond the Plate on Facebook and X. | |||
| HEARD (029): Indian street food in Charlotte, a Korean-inspired juice for kids, oatmeal raisin cookies, the humans who feed us, soft serve, rice seasoning, and why beans deserve more attention. | 22 Jun 2026 | 00:13:53 | |
In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode: Boti Walla | Chef Meherwan Irani | New Book Umma Juice | IG Oatmeal Raisin Cookies | Melissa Clark Humans Who Feed Us | Justice For Migrant Women | Cafe Yaya Beans is How | NYT article | Schmuck (cacio e pepe beans) | Zarella (gigante beans) Follow Beyond the Plate on Facebook and X. | |||
| HEARD (028): Motek, tinned vegetables, frozen gin & tonics, food waste solutions, functional cookies, and Team Lemon. | 08 Jun 2026 | 00:10:08 | |
In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode: Row 7 Seed Co. | Chef Dan Barber ReFED | Catalytic Grant Fund Grantees Fields Good Functional Cookies | IG Follow Beyond the Plate on Facebook and X. | |||
| HEARD (027): Best bites from 48 hours in London, 2 brothers with a smart play for ground beef, baked beans, upcycled food, Andrew Zimmern’s new noodles, and lemonade stands. | 26 May 2026 | 00:15:32 | |
In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode: Darjeeling Express | Asma Khan | The Connaught | Ago Perrone | Giorgio Bargiani | Mountain | Tomos Parry | The Mayfair Chippy Spare | Jeremy Kaye | Adam Kaye Zimm’s x A-Sha | Andrew Zimmern Follow Beyond the Plate on Facebook and X. | |||
| HEARD (026): Gwyneth Paltrow, chocolate’s Brazilian cousin, rice pudding, teaching kitchens, N.America’s best bars, and sushi taste tests. | 11 May 2026 | 00:09:27 | |
In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode: Goop Kitchen | IG | Gwyneth Paltrow | Chef Kim Floresca Figa Foods | IG Instant Pot Rice Pudding recipe | Melissa Clark Teaching Kitchen Collaborative North America's 50 Best Bars | Steve Schneider | Sip & Guzzle Follow Beyond the Plate on Facebook and X. | |||
| HEARD (025): Lilac Tiger, Mango Sticky Rice, Wagyu Chuck Roast, Soul & Smoke Foundation, non-cookbook books, Chris Bianco’s tee shirt, and kids in the kitchen | 27 Apr 2026 | 00:13:29 | |
In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode: Lilac Tiger | Chef Zubair Mohajir | Share Our Strength Bite Tuoso | Van Leeuwen | Cafe Panna | Hallie Meyer Soul & Smoke BBQ | Soul & Smoke Foundation What Could Possibly Go Right by Danny Meyer Unreasonable Hospitality: The Field Guide by Will Guidara Take It Personal by David Grutman White Bark Workwear | Chef Chris Bianco The Spice House | Garlic Pepper Butcher’s Rub Follow Beyond the Plate on Facebook and X. | |||
| HEARD (024): A steakhouse in Miami, watermelon slushies, tahini granola, chefs rallying for autistic individuals, Eric Ripert’s new cookbook, and sweet and sour chicken. | 13 Apr 2026 | 00:11:23 | |
In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode: Sunny’s Steakhouse | IG | Will Thompson | Chef Aaron Brooks Ninja CREAMi | Chris Young video Chef on the Spectrum program | Chef Franklin Becker | Chitarra Pastaria | Chef Ken Oringer Chef Eric Ripert’s Mindful Cooking book | IG *** Salty Chocolate + Tahini Granola 3 cups old-fashioned oats ½ - 1 cup chopped nuts of choice (I use pistachios and/or almonds) 1 - 1 ¼ teaspoons kosher salt ⅓ cup honey 3 tablespoons maple syrup 3 tablespoons tahini (stirred until smooth) 2 tablespoons of neutral oil (olive, coconut, avocado, etc.) 1 teaspoon vanilla ½ teaspoon cinnamon or cardamom (I do ¼ teaspoon each) To finish: ⅓ - ½ cup mini chocolate chips or chopped dark chocolate Flaky salt Light dusting of lemon zest Sprinkling of sprinkles Preheat oven to 325°F. Line a baking sheet with parchment. 1. In a big bowl, combine the oats, nuts, and salt and stir to combine. 2. To a small sauce pot, add the honey, maple syrup, tahini, and oil and warm over low heat while stirring for about 1-2 minutes. Once it is loose and glossy, remove from heat and whisk in the vanilla, cinnamon and cardamom. 3. Pour the wet mixture over the bowl of dry and mix with a rubber spatula until fully coated. 4. Transfer the mixture to the parchment lined sheet tray, gently press into an even layer, about ½ - 1 inch thick, and place in the oven. 5. Bake for about 25-40 minutes, rotating halfway, until it’s light golden brown and toasted. Do not stir. (I know this is a wide range of time. We enjoy it a little chewy so I err on the side of 25-30 minutes rather than the longer time.) 6. Remove from the oven, and evenly scatter the chocolate, salt, lemon zest and sprinkles over the top. Let cool on pan - it will firm up as it cools. Once it cools, you can break it up into pieces and store in a resealable bag or covered tupperware container. Follow Beyond the Plate on Facebook and X. | |||
| HEARD (023): Thai in the Bahamas, tempeh chips, matzah chilaquiles, ending childhood hunger, desserts for one(!), and the bottom of a tortilla chip bag. | 30 Mar 2026 | 00:08:36 | |
In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode: Ko Sa Wan | Ian Kittichai | Atlantis @jewishfood | Matzah Chilaquiles Billy Bearing Witness | Billy Shore | Share Our Strength Broma Bakery | IG | Sweet Tooth Cookbook Follow Beyond the Plate on Facebook and X. | |||
| HEARD (022) (Bonus): Expo West highlights - brand collaborations, standout founders, and what tasted great | 16 Mar 2026 | 00:31:33 | |
In this special bonus episode of HEARD, Kappy shares insights from Expo West - the natural and organic CPG industry’s biggest event. He joins Ilana Shenitzer, EVP of Consumer Brands at Ruder Finn, to talk about the brands, collaborations, founders, and food products that stood out on the show floor. Links and handles mentioned in this episode: Cloud 23 | Cravings | Caliwater | Once Upon A Farm Promobile Marketing | Sababa Foods x Fearless Eggs | Little Sesame x Yellowbird | Gato Dates | Tamar Date Coffee Kooshy Croutons | Popnuts | Purely Elizabeth | Poppi | Fishwife Frontera Foods | Stacy’s Pita Chips | Larabar | MadeGood | Rao’s | Carbone Fine Food Simply NKD Chips | Amylu Foods Zahav Foods | Sweet Loren’s | Just Ice Tea Evergreen Waffles | Nana Joes Granola | CirC Protein Bites Goldie Lemonade | Ice Cream For Bears Follow Beyond the Plate on Facebook and X. Follow Kappy on Instagram and X. | |||
| HEARD (021): A new Hollywood restaurant, 3 farm daughters, sous vide egg bites, Expo West, Nassau Paradise Island Wine & Food Festival, and bone broth. | 02 Mar 2026 | 00:07:39 | |
In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode: Nassau Paradise Island Wine & Food Festival Follow Beyond the Plate on Facebook and X. | |||
| HEARD (020): Cuban classics, farm-to-ferment miso, slow cooker rules, Jamie Oliver on change, South Beach Wine & Food Festival, and a hot sauce reset. | 16 Feb 2026 | 00:08:10 | |
In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode: NY Times Slow Cooker Hoisin Garlic Chicken | Sarah DiGregorio Jamie Oliver BtP Episode | Jamie Oliver Cutino Sauce Co. | Cutino IG | Ouilmette Spice Company Follow Beyond the Plate on Facebook and X. | |||
| Chef Jamie Oliver: The Side of Him You’ve Never Really Heard From (S12/Ep.20) | 11 Feb 2026 | 00:51:52 | |
For our season finale, we're excited to welcome Jamie Oliver - one of the most recognized chefs in the world and a global food icon who’s used his platform to educate, advocate, and inspire. In this episode, Kappy sits down with this legend to trace his extraordinary journey: from growing up in a rural English pub kitchen (literally) to transforming food education and policy across the globe. They explore the impact of dyslexia, the challenges of raising five kids while staying grounded, and why his latest book, Eat Yourself Healthy, is about so much more than what’s on your plate. At the heart of his story is the belief that food is a force for good - for our bodies, our families, and our communities. Enjoy this episode as we go Beyond the Plate… with Chef Jamie Oliver. This episode is brought to you by Fords Gin - the cocktail gin. (You’ll find the drink recipe heard in this episode below.) Follow Beyond the Plate on Facebook. Follow Kappy on Instagram and X. Find Beyond the Plate on all major podcast platforms. *** The Miso Collins Recipe courtesy of Kayla Mata. Makes 1 cocktail 1.5 parts Fords Gin .5 part fino sherry .5 part fresh squeezed lemon juice .25 part miso honey* Soda water, to top Lemon twist, to garnish *For the miso honey: mix 1 cup honey, 1 cup brewed dandelion tea (still warm), and 2 tablespoons white miso. Mix all together until the honey and miso are dissolved, and then strain. This syrup will hold in the fridge for up to two weeks. Add the gin, fino sherry, lemon juice, and miso honey to an ice-filled cocktail shaker - lightly shake and strain over fresh ice in a collins glass. Top with some soda water and garnish with a lemon twist. | |||
| Chef Evan Funke: How Discipline - and a Plane Ticket - Changed His Life (S12/Ep.19) | 04 Feb 2026 | 01:02:57 | |
Evan Funke is a chef, restaurateur, author, and torchbearer of Italian culinary tradition. Known for his obsessive dedication to pasta, he’s behind some of the most celebrated restaurants in LA and beyond. In this episode, we talk about the power of mentorship, the tension between preserving heritage and forging new paths, and why Evan chose a harder, more disciplined road in his craft. He shares how years of focused practice and repetition- not ego- continue to define his approach in the kitchen. He also shares the importance of building community within the restaurant, and how that belief drives both his team culture and his support for organizations like World Central Kitchen, Baby2Baby, Alex’s Lemonade Stand Foundation, and No Kid Hungry. Enjoy this episode as we go Beyond the Plate… with Chef Evan Funke. This episode is brought to you by Mill - the sleek, odorless food recycler for your home. Learn more and get $75 off at mill.com/btp. Offer may expire. Follow Beyond the Plate on Facebook. Follow Kappy on Instagram and X. Find Beyond the Plate on all major podcast platforms. | |||
| HEARD (019): corn mocha, ice cube molds for soup, basic roast(ed) chicken, 1/2 price food, 2 children's books recommended by chefs, and restocking your pantry. | 02 Feb 2026 | 00:08:23 | |
In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode: Milli by Metric | Metric Coffee | IG How Full Is Your Bucket? For Kids | Chef Gavin Kaysen | Daniel’s Dream | Chef Daniel Humm Follow Beyond the Plate on Facebook and X. | |||
| Jessica Secrest/@applesauceandadhd (LIVE) The ADHD Mom Who Built a 10M+ Following by Being Herself (S12/Ep.18) | 28 Jan 2026 | 00:44:51 | |
Jessica Secrest is a mom, content creator, and now cookbook author who’s built a deeply loyal following by doing one thing: showing up as herself. We sat down for a live conversation at Everybody’s Coffee/The Book Cellar in Chicago to talk about her new book, Of Course It’s Good!, and the unexpected journey that led her from packing lunches for her son to becoming a viral force across TikTok, Facebook, Instagram, and beyond. She shares the moment she realized she was “onto something,” how a taco potato tot casserole changed her life, and why she’s never missed a day of posting in over two years. We also dig into food memories, family, and why she still does all her filming and editing solo. Enjoy this LIVE episode as we go Beyond the Plate… with Jessica Secrest of @applesauceandadhd. Follow Beyond the Plate on Facebook. Follow Kappy on Instagram and X. Find Beyond the Plate on all major podcast platforms. | |||
| Beyond the Drink: Christine Kim Doesn’t Care What You Order - She Just Wants You Happy (S12/Ep.17) | 21 Jan 2026 | 00:18:31 | |
Christine Kim is a Washington, DC-based bartender and the newly crowned U.S. Bartender of the Year at the Tales of the Cocktail Spirited Awards. She shares the journey that began with her first restaurant job at just 13 years old, and how her path ultimately led to becoming a partner and Beverage Director of one of the country’s most celebrated neighborhood bars. We discuss how her background in food shapes her approach to drinks, the importance of creating a space for community, and why she still has no judgment for a good vodka soda. She also opens up about her work with organizations like the Human Rights Campaign (Chefs for Equality), various AAPI initiatives, and fundraising efforts to support displaced families in D.C. Enjoy this episode as we go Beyond the Drink… with Christine Kim. This season of #BeyondtheDrink is brought to you by Fords Gin, - the cocktail gin. Follow Beyond the Plate on Facebook. Follow Kappy on Instagram and X. Find Beyond the Plate on all major podcast platforms. | |||
| HEARD (018): an all-day Italian café in Chicago, a delicious bloody mary mix, PB Banana Oatmeal Bars, food waste, SANDWICHES, a new kind of hotel experience, and spices. | 19 Jan 2026 | 00:07:59 | |
In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode: Bar Tutto | Chef Joe Flamm | day off group | Share Our Strength/No Kid Hungry PB Banana Oatmeal Bars | Erin Lives Whole | IG Adam Mesnick/Deli Board | BtP Episode | Siete Foods This episode is brought to you by Siete Foods. Follow Beyond the Plate on Facebook and X. Follow Kappy on Instagram and X. | |||
| Chef Grant Achatz (Re-Release): How to Chase the Impossible - Even When Everything’s at Stake (S12/Ep.16) | 14 Jan 2026 | 00:47:36 | |
Note: This episode was originally released in 2020 and is being re-shared due to its continued relevance and listener response. It reflects the business context at the time of recording. Grant Achatz is the Creative Director & Co-Owner of The Alinea Group. Named one of TIME Magazine’s 100 Most Influential People in the world and a multi-time James Beard Award winner, Grant’s story goes far beyond accolades. In this episode, he shares how his early days in a Michigan diner shaped his relentless work ethic, how he handles criticism at the top of his game, and how a life-threatening diagnosis forced him to reimagine his identity as a chef. He opens up about creativity, fatherhood, and giving back to the hospital that saved his life. Enjoy this episode as we go Beyond the Plate… with Chef Grant Achatz. Follow Beyond the Plate on Facebook. Follow Kappy on Instagram and X. Find Beyond the Plate on all major podcast platforms. | |||
| Adam Mesnick (Deli Board): He Quit Banking to Build One of the Best Sandwich Shops in America (S12/Ep.15) | 07 Jan 2026 | 00:59:08 | |
Adam Mesnick is the “Chairman of the Board” and founder behind Deli Board in San Francisco - a place that’s built a cult following with chefs, tech execs, and loyal regulars alike. With a career that started in mortgage banking, Adam made the leap to professional cooking in his mid-30s, fueled by a lifelong passion for food and a deep respect for hospitality. In this episode, he shares how Deli Board became a benchmark for sandwich craftsmanship, why he limits bulk orders, and how every detail - down to the way each sandwich is wrapped - reflects his relentless dedication to quality and consistency. Adam also opens up about the impact he strives to make daily in his community - whether it’s being vocal about the neighborhood he’s built his business in by calling for change, helping clean up the streets he walks every day, feeding someone in need, or contributing to the SOMA West Community Benefit District. Enjoy this episode as we go Beyond the Plate… with Adam Mesnick. This episode is brought to you by Siete Foods. Follow Beyond the Plate on Facebook. Follow Kappy on Instagram and X. Find Beyond the Plate on all major podcast platforms. | |||
| HEARD (017): pistachio halva rice krispie treat, sourdough pasta, chef’s press, Chicago style “Italian Beef” carpaccio, pie crust cookies, a chocolate bar collab, and fancy choco tacos. | 22 Dec 2025 | 00:08:06 | |
In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode: hani's bakery + café | Miro Uskokovic | Shilpa Uskokovic | Daniel Alvarez | Jake Cohen BtP episode Bionaturae Sourdough Pasta | Rachael Ray Dimmi Dimmi Corner Italian | Chef Matt Eckfeld | Cornerstone Restaurant Group Janie’s Life Changing Baked Goods | Janie’s ig La Boîte × Éclat Chocolate Bars | Christopher Curtain | Lior Lev Sercarz (limited edition) This episode is brought to you by Siete Foods. Follow Beyond the Plate on Facebook and X. Follow Kappy on Instagram and X. | |||
| Beyond the Drink: How Kevin Armstrong Built One of the Most Respected Bars in the World (S12/Ep.14) | 17 Dec 2025 | 00:21:42 | |
Kevin Armstrong is a celebrated bartender, bar owner, educator, and author based in East London. His neighborhood bar has become a global destination - thanks in part to its daily-changing cocktail menu and one of the most thoughtfully trained teams in the business. In this episode, Kevin shares why he believes great bars are built on great experiences, not just great drinks, and how he empowers his staff to lead with both creativity and consistency. He also highlights his involvement with organizations like Equal Measures and Celebrate Her, which support mentorship and diversity in the bar industry. Enjoy this episode as we go Beyond the Drink… with Kevin Armstrong. This season of #BeyondtheDrink is brought to you by Fords Gin, - the cocktail gin. Follow Beyond the Plate on Facebook. Follow Kappy on Instagram and X. Find Beyond the Plate on all major podcast platforms. | |||
| Jake Cohen: How Hosting Dinner Parties Changed Everything (S12/Ep.013) | 10 Dec 2025 | 01:00:49 | |
Jake Cohen is a two-time bestselling cookbook author, culinary content creator, and unapologetic dinner party enthusiast. In this episode, he shares how a childhood curiosity for hosting dinner parties and Shabbat dinners became a lifelong passion for bringing people together around the table. From CIA to food media, Jake opens up about his path through fine dining, his strategic career shifts, and the intentionality behind every step of his new book Dinner Party Animal. He talks about building a life and career rooted in intention, creativity, and joy. He also opens up about how he gives back to his community through his work with OneTable and City Harvest, two organizations that reflect his belief in the power of food to bring people together. Enjoy this episode as we go Beyond the Plate… with Jake Cohen. This episode is brought to you by Fords Gin - the cocktail gin. (You’ll find the drink recipe heard in this episode below.) This episode is brought to you by Siete Foods. Follow Beyond the Plate on Facebook. Follow Kappy on Instagram and X. Find Beyond the Plate on all major podcast platforms. *** The Chosen Martini Recipe courtesy of Anna Mains. Batched in a 750ML Fords Gin bottle - makes approximately 6-7 martinis 15 parts Fords Gin 5 parts Dry Vermouth 3 parts filtered pickle brine* 2 parts filtered water Dill cornichons, garnish Cocktail Onions, garnish Caper Berries, garnish Set aside 10oz. of gin into a mixing glass (or deli quart container) - make yourself a cocktail to enjoy while your martinis are chilling, or save for later. Add dry vermouth, pickle brine and water into the Fords Gin bottle, put the cap back on the bottle, give it a few shakes, and put it in the freezer to chill (ideally overnight). When the bottle is visibly frozen, pour the batched cocktail into a COLD ‘nick & nora’ glass or a coupe glass, and garnish with speared cornichon, cocktail onion, and caper berry. *I prefer a classic kosher dill brine, but I’m not your Jewish mother- I won’t tell you what to do. Use whatever style you want, just pour the brine through a coffee filter before adding to the batch. | |||
| HEARD (016): immersion blenders, pressure cookers, brand values, what knives I use, Chef Joel Gamoran, buy someone a restaurant gift certificate, and frozen charleston chews. | 08 Dec 2025 | 00:11:16 | |
In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode: Vitamix Immersion Blender and Attachments | IG Instant Pot Pressure Cooker | mine Beyond the Drink x Alexis Soler Mac Knives | Professional Series Chef Joel Gamoran | Homemade | ReFED Food Waste Solutions Summit Follow Beyond the Plate on Facebook and X. Follow Kappy on Instagram and X. | |||
| Beyond the Drink: How Miami Native Alexis Soler Became a Pioneer in Nashville’s Bar Scene (S12/Ep.12) | 03 Dec 2025 | 00:21:05 | |
Alexis Soler made the leap from Miami’s high-energy bar world to a Nashville that looked very different from the city we know today. In this conversation, she shares how that move shaped her creatively and opened the door to building some of Nashville’s most thoughtful and dynamic hospitality experiences. We explore her process for developing cocktails, her growing passion for design, and her love of pushing herself - whether that’s opening a new food and beverage concept or climbing mountains (literally). She also speaks about her thoughtful approach to social impact - from supporting national parks to choosing brands whose values align with her own. Enjoy this episode as we go Beyond the Drink… with Alexis Soler. This season of #BeyondtheDrink is brought to you by Fords Gin, - the cocktail gin. Follow Beyond the Plate on Facebook. Follow Kappy on Instagram and X. Find Beyond the Plate on all major podcast platforms. | |||
| Vaughn Vreeland (LIVE): The Story Behind NYT’s Cookie Book Everyone’s Talking About (S12/Ep.11) | 26 Nov 2025 | 00:39:17 | |
Vaughn Vreeland is a writer, recipe developer, and video series host for NYT Cooking - and the co-creator behind the wildly popular Cookie Week. We sat down for a live conversation at The Book Cellar in Chicago to talk about his journey from bakery counter to bylines, and how he brings joy and intention to everything he creates. Vaughn shares the inspiration behind COOKIES, the new book he curated for NYT Cooking. Whether you're a seasoned home baker or a total beginner, there are plenty of recipes that’ll make you want to play in the kitchen and share the joy of baking. And don’t miss the audience Q&A at the end - it’s filled with fun, thoughtful, and insightful questions. Enjoy this LIVE episode as we go Beyond the Plate… with Vaughn Vreeland. Follow Beyond the Plate on Facebook. Follow Kappy on Instagram and X. Find Beyond the Plate on all major podcast platforms. | |||
| HEARD (015): A ‘London-Italian’ restaurant, soy sauceS, cookies, Chicago Chefs Cook, taste curators, corduroy aprons, and SHARPEN YOUR KNIVES. | 24 Nov 2025 | 00:08:28 | |
In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode: Motorino London | Stevie Parle | Luke Ahearne Chef Liv’s Soy Sauce | HEYDOH Soy Sauce Cookies book | Vaughn Vreeland Palate Palette | The Taste Curators | Lish Steiling | Abbey Cook Hedley & Bennett corduroy collection | Ellen Bennett Follow Beyond the Plate on Facebook and X. Follow Kappy on Instagram and X. | |||
| Beyond the Drink: Simon Ford Has Seen It All. Here’s What Still Surprises Him. (S12/Ep.10) | 19 Nov 2025 | 00:28:11 | |
Simon Ford is one of the most respected voices in the spirits and cocktails industry - and a true steward of gin culture. In this episode, he returns to the pod and shares the story behind the second-ever release of Fords Sloe Gin, a centuries-old English tradition made by steeping wild sloes in gin. We cover some exciting things happening around the world in bars, including the martini (or rather, the size), savory cocktails, and the small details that leave lasting impressions in hospitality. Simon also shares his admiration for bartenders and bars around the world and reflects on how global travel continues to shape his creativity. Enjoy this episode as we go Beyond the Drink… with Simon Ford. This season of #BeyondtheDrink is brought to you by Fords Gin, - the cocktail gin. Follow Beyond the Plate on Facebook. Follow Kappy on Instagram and X. Find Beyond the Plate on all major podcast platforms. | |||
| Chef Leah Cohen: She Stopped Cooking Other People’s Food - and Found Her Culinary Voice (S12/Ep.09) | 12 Nov 2025 | 00:48:50 | |
Leah Cohen is the chef, author, and Top Chef alum behind NYC’s Pig & Khao. From delivering pizzas as a teen to training in Michelin-starred kitchens around the world, she carved her path the old-school way - through hustle, honesty, and a whole lot of rice. In this episode, Leah opens up about how traveling through Southeast Asia became the turning point that shaped the food she makes today. She also shares what it’s like building a career alongside motherhood. While still running a restaurant, she reflects on leaning more into the social media world - and why showing people how to cook the food she loves has become such a meaningful part of her work. Leah also discusses causes close to her heart, including Alzheimer’s awareness and her support of Ark Solves, a charity that works with rural communities who want to secure their food, health, income, and a hunger-free future. Enjoy this episode as we go Beyond the Plate… with Chef Leah Cohen. This episode is brought to you by Fords Gin - the cocktail gin. (You’ll find the drink recipe heard in this episode below.) Follow Beyond the Plate on Facebook. Follow Kappy on Instagram and X. Find Beyond the Plate on all major podcast platforms. *** Ube & Tonic Recipe courtesy of Anna Mains. Makes 1 cocktail 1 1/2 parts Fords Gin 1/2 part Ube Syrup * 1/4 part Calamansi Juice 3 parts High Quality Tonic Water Add gin, ube syrup and calamansi juice to a collins glass filled with ice and top with tonic water. Give it a quick stir and garnish with a calamansi wheel (lime will work if you can’t find calamansi). * For the ube syrup, mix equal parts ube jam, sugar and water in a small sauce pot, stir, bring to a simmer to dissolve the sugar and let cool. | |||
| HEARD (014): A Mexican restaurant in New Orleans, stand mixer attachment, cookie bar recipe, SNAP, a new seafood cookbook, panettone, and a vinaigrette. | 10 Nov 2025 | 00:09:26 | |
In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode: Acamaya | Chef Ana Castro | Lydia Castro Share Our Strength | Feeding America | Hunger Free America | Food Bank Finder | Hunger Hotline | Volunteer Info The Blue Food Cookbook | Andrew Zimmern | Barton Seaver | Iain McPherson BtD Episode Follow Beyond the Plate on Facebook and X. Follow Kappy on Instagram and X. | |||
| Beyond the Drink: Iain McPherson Studied Gelato - Then Became One of the World’s Best Bartenders (S12/Ep.08) | 05 Nov 2025 | 00:19:11 | |
Iain McPherson is one of the most respected people in the bar world today - and his story starts in a lucid dream. He was recently named Best International Bar Mentor, while his bar took home awards for Best International Bar Team and World’s Best Cocktail Menu at the Tales of the Cocktail Spirited Awards. Based in Edinburgh, Scotland, Iain has reimagined what’s possible behind the bar, pioneering freezing techniques that have inspired bartenders around the globe. He shares how studying at Gelato University became the unlikely turning point in his career, and why curiosity and never settling are among his core values. Iain also opens up about his passion for mentorship and sharing Scottish culture through the Panda Highland Games. Enjoy this episode as we go Beyond the Drink… with Iain McPherson. This season of #BeyondtheDrink is brought to you by Fords Gin, - the cocktail gin. Follow Beyond the Plate on Facebook. Follow Kappy on Instagram and X. Find Beyond the Plate on all major podcast platforms. | |||
| Kevin Boehm: He Built 46 Restaurants - Then He Had To Do the Real Work (S12/Ep.07) | 29 Oct 2025 | 01:05:41 | |
Kevin Boehm is the Co-CEO and Co-Founder of Boka Restaurant Group, which has opened more than 46 restaurants over the past 30 years. In this episode, Kevin opens up about the journey behind his deeply personal new memoir, The Bottomless Cup - a story rooted in resilience, identity, and the pursuit of authenticity. We discuss his path from growing up in Springfield, IL, to living in his car in Florida, to co-building one of the most respected restaurant groups in the country - all while exploring how his definition of success has evolved. Kevin shares lessons from decades in hospitality and how purpose, people, and self-compassion guide his life and leadership. He also reflects on the importance of giving back, including his work with organizations like the Hope Institute, 826CHI, and the Independent Restaurant Coalition (IRC). Enjoy this episode as we go Beyond the Plate… with Kevin Boehm. Follow Beyond the Plate on Facebook. Follow Kappy on Instagram and X. Find Beyond the Plate on all major podcast platforms. | |||
| HEARD (013): A Chophouse in NJ, cookies in Nashville, smash dumplings, Bronx honey, a new memoir, my NYC recap, and rice cookers. | 27 Oct 2025 | 00:09:12 | |
In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode: Capon’s Chop House | Josh Capon IG Pink Door Cookies | Matt Rice IG stevescookssomething smash dumplings IG post Boogie Down Bronx Honey IG | Ceres Food Film Festival | Ceres IG Kevin Boehm IG | The Bottomless Cup book Fly Fish Club | Fly Fish IG | Papa d’Amour | Papa d’Amour IG | Dominique Ansel | Mommy Pai’s | Bar Snack | Iain Griffiths IG | Schmuck IG | Moe Aljaff IG | Leo’s Bagels IG | Dominique Ansel Workshop | Workshop IG Follow Beyond the Plate on Facebook and X. Follow Kappy on Instagram and X. | |||
| Beyond the Drink: How Mr. Lyan Is Redefining What Hospitality Can Be (S12/Ep.06) | 22 Oct 2025 | 00:36:39 | |
Ryan Chetiyawardana, known globally as Mr. Lyan, is not your average bartender - he’s a boundary-pushing innovator whose work continues to reshape how we think about food, drink, and connection. From his early days in kitchens to launching award-winning bars around the world, Ryan shares how curiosity, collaboration, and care are at the heart of everything he does. We talk about what it means to build spaces that are welcoming, sustainable, and deeply intentional - and how hospitality becomes a way to connect, care for, and uplift others. He also opens up about his advocacy for reducing food waste and his long-standing support of Action Against Hunger, using his platform to help fight global hunger. Enjoy this episode as we go Beyond the Drink… with Ryan Chetiyawardana. This season of #BeyondtheDrink is brought to you by Fords Gin, - the cocktail gin. Follow Beyond the Plate on Facebook. Follow Kappy on Instagram and X. Find Beyond the Plate on all major podcast platforms. | |||
| Asma Khan: She Was Told She’d Never Matter - Then She Changed the Game (S12/Ep.05) | 15 Oct 2025 | 00:51:10 | |
Asma Khan is the chef and changemaker behind Darjeeling Express, the London restaurant powered by an all-female kitchen of home cooks. Born into Indian royalty but made to feel invisible, she rose from an uncelebrated daughter to become one of the most powerful voices in food - earning a spot on TIME’s 100 Most Influential People and captivating millions through her Chef’s Table episode. In this episode, Asma shares how she built a restaurant without formal training and uses her platform to honor the women who came before her. She opens up about her work with the World Food Programme and how she channels empathy, culture, and care into every dish. This conversation is a reminder that food can be power - and that one woman can change the world, one dish at a time. Enjoy this episode as we go Beyond the Plate… with Chef Asma Khan. This episode is brought to you by Fords Gin - the cocktail gin. (You’ll find the drink recipe heard in this episode below.) Follow Beyond the Plate on Facebook. Follow Kappy on Instagram and X. Find Beyond the Plate on all major podcast platforms. *** Falooda Fizz Recipe courtesy of Joe Brooke Makes 1 cocktail 1.5 parts Fords Gin .5 part fresh lemon juice .5 part gum syrup 1 part whole milk 3 dashes rose water 1 part soda water Shake the gin, lemon juice, gum syrup, milk and rose water over ice and pour into a smaller fizz glass. Let it settle and top it off with the soda water. | |||
| HEARD (012): A Ukrainian Cafe, fancy snacks, a Rachael Ray hot dog recipe, community fridges, my Austin food recap, and Fritos. | 13 Oct 2025 | 00:09:36 | |
In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode: Abrah Bakery & Daily Bistro IG | Soloway Coffee IG Rachael Ray IG | NYC Wine & Food Festival IG | Burger Bash Siti | Franklin Barbecue | Rockman | Desnudo | KG BBQ Follow Beyond the Plate on Facebook and X. Follow Kappy on Instagram and X. | |||
| Beyond the Drink: How Abe Vucekovich Turns Chaos into Creativity Behind the Bar (S12/Ep.04) | 08 Oct 2025 | 00:21:16 | |
Abe Vucekovich is one of Chicago’s most imaginative bartenders, known for bringing storytelling and creativity to his cocktails. After nearly a decade at The Violet Hour, Abe now leads the bar programs at The Meadowlark and Friends of Friends - where each menu tells a story. In this episode, he shares how his background in writing influences his approach to drink design, why collaboration fuels his creativity, and how he’s using his platform to make sustainability more accessible behind the bar. Abe also opens up about his support for No Kid Hungry and the importance of addressing food insecurity in his hometown and beyond. Enjoy this episode as we go Beyond the Drink… with Abe Vucekovich. This season of #BeyondtheDrink is brought to you by Fords Gin, - the cocktail gin. Follow Beyond the Plate on Facebook. Follow Kappy on Instagram and X. Find Beyond the Plate on all major podcast platforms. | |||
| Chef Gavin Kaysen: The Hard Truth About Success in the Restaurant World (S12/Ep.03) | 01 Oct 2025 | 00:49:18 | |
Gavin Kaysen is a two-time James Beard Award winner, a former Bocuse d'Or competitor, and a true force behind Minneapolis’ rising culinary scene - but his story is about far more than accolades. In this episode, Gavin opens up about his early childhood influences and how a sandwich shop taught him the power of hospitality. He shares the story of a bold cold-call to Gordon Ramsay, and lessons he learned under Chef Daniel Boulud’s mentorship. He also shares how he’s passing on those lessons - mentoring the next generation of young cooks through Ment’or BKB, while supporting his team and community through his nonprofit, Heart of the House Foundation. If you’ve ever questioned how to build a meaningful life in food - or in anything - this conversation is one you’ll want to hear. Enjoy this episode as we go Beyond the Plate… with Chef Gavin Kaysen. This episode is brought to you by Mill - the sleek, odorless food recycler for your home. Learn more and get $75 off at mill.com/btp. Offer may expire. Follow Beyond the Plate on Facebook. Follow Kappy on Instagram and X. Find Beyond the Plate on all major podcast platforms. | |||
| HEARD (011): Coffee in Philly, Roman-style fish sauce, Filipino meatballs, Haitian rum, 2 new cookbook recs, and our Beyond the Drink premiere. | 29 Sep 2025 | 00:08:32 | |
In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode: Rival Bros Coffee | Rival Bros ig | Jonathan Adams Maine Garum Co | Dave Arnold Beyond the Drink episode Filipino Meatball Recipe | Sarima Cafe St. Benevolence Rum IG | Innovating Health International Jake Cohen | Dinner Party Animal book Christian Petroni | Parm to Table book Beyond the Drink premiere episode This episode is brought to you by Mill - the sleek, odorless food recycler for your home. Just drop in your food scraps, and Mill transforms them into “food grounds,” a resource for gardens and farms. Learn more and get $75 off at mill.com/btp. Offer may expire. Follow Beyond the Plate on Facebook and X. Follow Kappy on Instagram and X. | |||
| Beyond the Drink: How Dave Arnold Redefined What a Cocktail Could Be (S12/Ep.02) | 24 Sep 2025 | 00:36:37 | |
In this season's first Beyond the Drink episode, Kappy sits down with Dave Arnold - an inventor, bar owner, author, and one of the most influential figures in the modern bar world. Known for challenging conventional thinking, Dave reflects on the early days of modernist techniques and how they’ve become common practice behind bars today. From shaping how bartenders think about drinks to his role as an educator and mentor, Dave shares stories and insights on the evolution of cocktail culture. Enjoy this episode as we go Beyond the Drink… with Dave Arnold. This season of #BeyondtheDrink is brought to you by Fords Gin, - the cocktail gin. Follow Beyond the Plate on Facebook. Follow Kappy on Instagram and X. Find Beyond the Plate on all major podcast platforms. | |||
| Chef Enrique Olvera: He Helped Put Mexico on the Culinary Map - But That’s Not What Drives Him (S12/Ep.01) | 17 Sep 2025 | 00:43:49 | |
Enrique Olvera is the internationally renowned chef behind Pujol, one of the world’s top restaurants. He’s widely credited with transforming the global perception of Mexican cuisine. In this episode, he shares where his love for cooking began, why simplicity in food matters, and how a conversation with a culinary historian pushed him to embrace his roots even more boldly. From engineering a mole that’s been simmering for over a decade to redefining tacos for a new generation, Chef Enrique opens up about honoring tradition, working with small farmers, and ensuring communities benefit from the success of his kitchens. Enjoy this episode as we go Beyond the Plate… with Chef Enrique Olvera. This episode is brought to you by Fords Gin - the cocktail gin. (You’ll find the drink recipe heard in this episode below.) Follow Beyond the Plate on Facebook. Follow Kappy on Instagram and X. Find Beyond the Plate on all major podcast platforms. *** Polanco Recipe courtesy of Joe Brooke Makes 1 cocktail 1 part Fords Gin .5 part fresh lemon juice .5 part hibiscus syrup 2.5 parts Bichi Pet Mex 3 dashes Orange Flower Water Combine the gin, lemon juice, and hibiscus syrup and lightly toss (do not shake). Pour in a glass and top with the pet mex and drop the orange flower water on top. | |||
| HEARD (010): A Mexican restaurant in Tulsa, a food recycler for your home (Mill), Vegan Peanut Soup, The Chefs’ Manifesto, Chef Enrique Olvera, Food & Wine 2025 Best New Chefs, and Spicy Honey. | 15 Sep 2025 | 00:09:30 | |
In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode: Noche Woodfired Grill & Agave Bar | Noche ig The Chefs’ Manifesto | Food For Climate League | hungry book | Eve Turow-Paul Beyond the Plate Season 12 Premiere with Chef Enrique Olvera (coming 9/17) F&W 2025 Best New Chefs | NY Times America’s Best Restaurants 2025 Mike’s Hot Honey | Jacobsen Co. Follow Beyond the Plate on Facebook and X. Follow Kappy on Instagram and X. | |||
| HEARD (009): Siti Austin, wild blueberries, a ChatGPT recipe, have a plant®️, Complex’s new L.A. food fest, and buttered noodles. | 01 Sep 2025 | 00:09:29 | |
In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode: ChatGPT Granola (recipe below) Have A Plant®️ | National Fruits & Veggies Month ChatGPT Granola (Lemon-Blueberry) 3 cups old-fashioned rolled oats ½ - 1 cup chopped nuts (almond, pecans, cashews or pistachios) 1 teaspoon kosher salt ¾ cup dried blueberries 2 teaspoons finely grated lemon zest ⅓ cup honey 3 tablespoons good quality maple syrup ¼ cup olive oil (or EVOO) or coconut oil 1 teaspoon vanilla extract ½ teaspoon almond extract 1. Preheat oven to 325. Line a rimmed baking sheet with parchment paper. 2. In a large bowl, mix the oats, nuts, salt, blueberries and lemon zest. 3. In a small sauce pot over low heat, combine honey, maple syrup, and oil and stir until melted together, about 1-2 minutes. Remove from heat and stir in vanilla and almond extracts. 4. Pour the wet mixture over the dry ingredients in the bowl and stir everything together until well combined. 5. Spread the granola mixture evenly onto the prepared baking sheet and press down lightly with a spatula. 6. Bake for 35-40 minutes, rotating the pan halfway through. Do not stir while baking. It’s done when golden and fragrant. Cool completely on the pan and once cooled, break into chunks and store in a covered container or a resealable bag. Follow Beyond the Plate on Facebook and X. Follow Kappy on Instagram and X. | |||
| HEARD (008): Hall Pass, nut butter, milk soup, pizza collabs for a cause, manuka honey, and tater tots | 18 Aug 2025 | 00:09:51 | |
In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode: Hall Pass | Lawrence Longo | Amirah Kassem Food Republic Article | Massimo Bottura’s Milk Soup Billy Zureikat | Muscular Dystrophy Association Follow Beyond the Plate on Facebook and X. Follow Kappy on Instagram and X. | |||
| HEARD (007): a Taiwanese and French bakery, granola, cookie salad, Monterverde restaurant gives back, 2 new books, cinnamon rolls | 04 Aug 2025 | 00:08:10 | |
In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode: papa d’amour | Chef Dominique Ansel Nana Joes Granola | Nana Joes IG Cookie Salad | Samantha Lande Newsletter Monteverde Restaurant & Pastaficio | Chef Sarah Grueneberg Deep Dish by Marc Malnati | Lou Malnati’s Pizzeria | I’m Not Trying To Be Difficult by Drew Nieporent | Drew’s IG Follow Beyond the Plate on Facebook and X. Follow Kappy on Instagram and X. | |||
| HEARD (006): handrolls, hot sauce, slow cooker, 50% off, and gluten-free | 21 Jul 2025 | 00:07:44 | |
Links and handles mentioned in this episode: Mr. Tuna | Jordan Rubin | KazuNori | Noriko The Gluten Free Austrian | Daniela | Newsletter Food Republic Air Fryer Banana Hack Follow Beyond the Plate on Facebook and X. Follow Kappy on Instagram and X. | |||
| HEARD (005): Chinese food, Calabrian chiles, pudding, molly yeh, Chicago-style giardiniera, and peanut m&m’s | 07 Jul 2025 | 00:08:08 | |
In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode: Wan’s | Alex Kuk | Temple Street Eatery | Diego Ng Sobelini Pizza Crunch | Adam Sobel | Aether Group Alex Guarnaschelli | Beyond the Plate Season 2/Episode 8/Pudding Mauro Provisions Honey G Pepper Relish | Jeff Mauro Follow Beyond the Plate on Facebook and X. Follow Kappy on Instagram and X. | |||
| HEARD (004): Food Network Chef’s new restaurant, green chickpeas, Doritos, a game-changing school food program in Chicago, and a world-renowned chef’s new project | 23 Jun 2025 | 00:07:36 | |
In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode: Elmina Restaurant | Chef Eric Adjepong Fresh Nature Foods Green Chickpeas Academy for Global Citizenship | take a tour Eric Ripert Newsletter | Chef Eric Ripert | A Return to Cooking Eric Ripert’s Beyond the Plate Season 1 episode Chekmark Eats newsletter (scroll to bottom) | Alex Reichek Ignacio “Nacho” Jimenez | Beyond the Drink episode Arjav Ezekiel | Beyond the Plate episode Follow Beyond the Plate on Facebook and X. Follow Kappy on Instagram and X. | |||