132 episodes

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

Beyond the Plate Andrew “Kappy” Kaplan… @onkappysplate

    • Arts

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

    Molly Yeh

    Molly Yeh

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


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

    This episode is brought to you by Cirio Tomatoes. 

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

    Follow Beyond the Plate on Facebook and Twitter

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    • 50 min
    Beyond the Drink: Masahiro Urushido’s At-Home Martini

    Beyond the Drink: Masahiro Urushido’s At-Home Martini

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

    Masa’s at-Home Martini
    Makes 1 cocktail
     
    2 parts Gin, such as Fords Gin
    1 part Dolin dry vermouth 
    Pinch of salt
    Lemon twist, for garnish
     
    In a cocktail mixing glass, combine gin, vermouth and salt. Add ice and stir until cold. Strain into a frozen martini or coupe glass and garnish with a lemon twist. Best enjoyed with a shio-kombu butter dipped radish.
     
     
    This episode is Presented by Fords Gin.  

    This episode is brought to you by Falksalt.

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

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    • 21 min
    Jesse Tyler Ferguson

    Jesse Tyler Ferguson

    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 

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    • 38 min
    Beyond the Drink: Jahdé Marley’s I’m Tasting Something Green…

    Beyond the Drink: Jahdé Marley’s I’m Tasting Something Green…

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

    I’m Tasting Something Green...
    Makes 1 cocktail
     
    1/2 of a Ripe Kiwi, use the other half to make wheels for garnish
    1/2oz Arack
    1/2oz Gin
    3/4oz Génépy
    3/4oz Falernum
    3/4oz Fresh lemon Juice
    1oz Cucumber Juice  
    Cucumber slices, for garnish
    Lemon peel, for garnish
     
    Place Kiwi in shaker and smash into purée with muddler. Add Arrack and muddle a bit more. Add the rest of liquids to the shaker, add ice to the shaker and hard shake. Dirty pour over crushed ice into a rocks glass. Garnish with a cucumber slice, lemon peel and kiwi wheel. 


    This episode is Presented by Fords Gin.  

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

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    • 20 min
    Chef Nyesha Arrington

    Chef Nyesha Arrington

    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 

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    • 1 hr 19 min
    Beyond the Drink: Gaby Mlynarczyk’s Rhubarb Strawberry “Pimms” Cup

    Beyond the Drink: Gaby Mlynarczyk’s Rhubarb Strawberry “Pimms” Cup

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

    Rhubarb Strawberry “Pimms” Cup
    BARTENDER’S NOTE: The recipe below is a large format recipe that will make approximately 15 cocktails. The liquid amounts you will hear in this episode are slightly larger than what you see below and will make closer to 20 cocktails. All ingredients and techniques remain the same. 
     
    1 bottle gin (750mL), such as Fords
    2 bottles Martini Bianco Vermouth (750 mL)
    3/4 cup simple syrup (1:1 ratio sugar to hot water; cool before using)
    1500 grams chopped rhubarb
    1500 grams halved strawberries (use the ripest, even mushy, but definitely not green)
    1 English cucumber, chopped
    Peel of 1 lemon
     
    Add the gin, vermouth, simple syrup, rhubarb, strawberries, cucumber and lemon to a large container with a lid. Allow to steep for at least 5 days in the fridge. If you want to speed things up, add all ingredients to a large resealable bag (or use multiple bags) and place in a sous vide bath set at 55 degrees celsius for 2 hours. If you use the sous vide method, you will only need to steep/rest the infusion in the fridge for 24-48 hours.
     
    When the infusion is ready, strain and store the “pimms” mix in screw top jars or bottles in the fridge until ready to use. 
     
    To serve:
    1. Fill a tall glass with ice
    2. Pour 4 oz of “pimms” mix over the ice
    3. Top with a long splash of ginger beer, such as fever tree
    4. Garnish with fresh strawberries and fresh mint sprigs 


    This episode is Presented by Fords Gin.  

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

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    Follow Kappy on Instagram and Twitter

    • 23 min

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