140 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
    • 4.8 • 85 Ratings

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. 

    The Modern Mixologist, Tony Abou-Ganim

    The Modern Mixologist, Tony Abou-Ganim

    Tony Abou-Ganim is one of the pioneering and leading bar professionals in the world. He has two cocktail books, hosted TV shows and has his own signature branded line of Modern Mixologist bar tools. Tony has designed signature craft cocktails for multiple stadiums and arenas around the country, most recently Allegiant Stadium, home of the Las Vegas Raiders. In this episode, we discuss the cocktail that made him fall in love with bartending, his bartending journey from coast to coast and what it was like being tapped by Steve Wynn to develop the cocktail program at Bellagio Las Vegas (which at the time was arguably one of the most anticipated luxury hotel openings in the world). He’s one of the most generous people we know giving back to organizations like Share Our Strength and the Helen David Relief Fund through his forthcoming TAG Global Spirits Awards. These days you can find him spearheading the cocktail program at Libertine Social at Mandalay Bay. Enjoy this episode as we go Beyond the Plate… with Tony Abou-Ganim. 
     
    This episode is brought to you by Cirio Tomatoes. 
    This episode is brought to you by Falksalt.
    Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com 
    Follow Beyond the Plate on Facebook and Twitter
    Follow Kappy on Instagram and Twitter

    • 1 hr 7 min
    BONUS Episode Cookalong: Cast Iron Spicy Fish Sandwich on a Toasted Garlic Hoagie Roll with 'Christmas' Remoulade and Shrettuce

    BONUS Episode Cookalong: Cast Iron Spicy Fish Sandwich on a Toasted Garlic Hoagie Roll with 'Christmas' Remoulade and Shrettuce

    This week, we’re taking a short break from our regular schedule to share a special bonus episode with our friends at Martin’s Famous Potato Rolls, Real Good Fish and Wickles Pickles. Join host, Kappy, in his kitchen as he creates a sandwich combining ingredients from a few of our season’s partners to make a delicious lunch (or dinner). He walks you step-by-step through the recipe so you can literally cook along with him in real time. For the full recipe instructions, visit beyondtheplatepodcast.com. Enjoy this episode as we go Beyond the Plate... with Kappy… in his kitchen! 

    If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  

    Makes 2 Sandwiches 

    RECIPE INGREDIENTS
    For the Blackening/Cajun Spice:
    1 Tablespoon sweet paprika 
    1 Tablespoon smoked paprika
    1 teaspoon onion powder
    1 teaspoon garlic powder
    1 teaspoon New Mexico green chile powder, or chile powder of your choice
    1/2 teaspoon dried oregano
    1/2 teaspoon dried thyme
    *salt and pepper will be used on their own to season the fish

    For the ‘Christmas’ Remoulade:
    1/2 cup mayo
    Splash of rice vinegar, about 1 Tablespoon
    1-2 Tablespoons Wickles Wicked Jalapeño Relish
    1-2 Tablespoons Wickles Spicy Red Sandwich Spread
    Salt and pepper, to taste
     
    For the Sandwich:
    2 Martin's Hoagie Rolls, or other long rolls
    2-3 Tablespoons butter, softened/spreadable
    Sprinkle of granulated garlic, about 1/2 teaspoon
    2, 4-6 oz. fillets of Real Good Fish Rockfish, or other thin white fish fillets
    Salt and pepper, to taste
    Olive oil cooking spray
    Olive oil or vegetable oil
    1 cup shredded lettuce (shrettuce), such as iceberg or romaine
    1 tomato, cut into ¼” inch thin slices
    Your favorite hot sauce, to splash, optional
    1 lemon, cut into wedges, optional
     
    EQUIPMENT ESSENTIALS
    1 medium to large size cast iron skillet (or skillet type of choice)
    2 small mixing bowls
    Baking sheet or aluminum foil
    Fish spatula or turner
     
    This episode (and recipe) is made possible with the help of our friends at Martin’s Famous Potato Rolls, Real Good Fish and Wickles Pickles.
     
    Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com 
     
    Follow Beyond the Plate on Facebook and Twitter
     
    Follow Kappy on Instagram and Twitter

    • 25 min
    Chef Ken Oringer

    Chef Ken Oringer

    Ken Oringer is a Boston-based chef and owner of Uni, Toro, Coppa and Little Donkey. His restaurants have consistently received rave reviews including “America’s Best New Restaurants,” “Top 50 Restaurants in America” and Oringer himself earning a James Beard Award for Best Chef Northeast. In this episode, we discuss how he helped lay the groundwork for some of America’s most notable restaurants, why teaching and mentoring the next generation of chefs is so important and more. We dive into his endless (and selfless) charitable work he’s involved with, including Off Their Plate, a non-profit founded during the pandemic. Enjoy this episode as we go Beyond the Plate… with Chef Ken Oringer. 

    This episode is Presented by Fords Gin. 
    This episode (and recipe) is brought to you by Martin’s Famous Potato Rolls, Real Good Fish and Wickles Pickles.

    Cast Iron Spicy Fish Sandwich on a Toasted Garlic Hoagie Roll with 'Christmas' Remoulade and Shrettuce
    Makes 2 Sandwiches
    For the Blackening/Cajun Spice:
    1 Tablespoon sweet paprika 
    1 Tablespoon smoked paprika
    1 teaspoon onion powder
    1 teaspoon garlic powder
    1 teaspoon New Mexico green chile powder, or chile powder of your choice
    1/2 teaspoon dried oregano
    1/2 teaspoon dried thyme
    *salt and pepper will be used on their own to season the fish

    For the ‘Christmas’ Remoulade:
    1/2 cup mayo
    Splash of rice vinegar, about 1 Tablespoon
    1-2 Tablespoons Wickles Wicked Jalapeño Relish
    1-2 Tablespoons Wickles Spicy Red Sandwich Spread
    Salt and pepper, to taste
     
    For the Sandwich:
    2 Martin's Hoagie Rolls, or other long rolls
    2-3 Tablespoons butter, softened/spreadable
    Sprinkle of granulated garlic, about 1/2 teaspoon
    2, 4-6 oz. fillets of Real Good Fish Rockfish, or other thin white fish fillets
    Salt and pepper, to taste
    Olive oil cooking spray
    Olive oil or vegetable oil
    1 cup shredded lettuce (shrettuce), such as iceberg or romaine
    1 tomato, cut into ¼” inch thin slices
    Your favorite hot sauce, to splash, optional
    1 lemon, cut into wedges, optional
     
    Heat a medium to large size cast iron skillet over medium high heat while you prepare the seasoning blend and remoulade. You’ll want it hot, so it’s ok to have it heating for more than a few minutes. 
    For the Blackening/Cajun Spice:
    Add all ingredients to a small mixing bowl or jar. Stir with a fork until combined and set aside. This will make extra seasoning. Keep it in a sealed container in your spice cabinet and use again for chicken, pork or however you choose.
    For the ‘Christmas’ Remoulade:
    Add all ingredients to a small mixing bowl and mix together with a fork. Start with less vinegar, relish and sandwich spread and adjust the taste to your liking. You can always add more. Set aside. 
    For the Sandwich:
    Spread a thin layer of softened butter on both sides of the roll and sprinkle lightly with granulated garlic. Place either on a rack set over a cookie sheet; directly on a cookie sheet; or set on a piece of foil, and lightly toast. Remove from the toaster and set aside. It is ok if it cools. We call this “cold toasting.”

    Place the fish fillets on a plate or platter, dry both sides well with a paper towel and season both sides with salt and pepper. Spray each side of the fish with a generous and even coating of olive oil spray and then season both sides with the blackening/cajun spice. When the pan is hot, you can add a drizzle of olive oil and place the fish fillets in the pan. Let cook for 1-2 minutes per side, or until the exterior looks dark golden brown and the interior is opaque. (If you’re comfortable with it, while the fish is cooking, slather the remoulade on both sides of the toasted rolls. You can wait until the fish is done cooking to do this step.) Remove the fish from the pan and place directly on the bottom roll (or on a clean plate if you haven’t slathered the rolls with remoulade). Top with a good amount of shredded lettuce, a couple slices of tomato, a splash of hot sauce and a squeez

    • 44 min
    Beyond the Drink: Sadé Stamps’ Nothing Nice Cocktail

    Beyond the Drink: Sadé Stamps’ Nothing Nice Cocktail

    Sadé Stamps is a bartender based in Oakland, CA. She has curated various bar programs and is currently doing the beverage consulting for Roux 40, Chef Lala Harrison’s highly anticipated Black heritage restaurant/bar soon to open in Oakland. In this episode, we get a full-on cocktail education centered around her love of mixing drinks and creating flavors that exist through the African diasporas. She walks us through a cocktail that was inspired by the Trinidad Sour and the Last Word. We also talk about an amazing organization she supports in Oakland called Moms 4 Housing that works to help mothers without housing. Enjoy this episode as we go Beyond the Drink… with Sadé Stamps. (cocktail recipe below)

    Nothing Nice
    Makes 1 cocktail 
     
    1.5 oz gin, such as Fords Gin
    .5 oz Mezcal, such as Del Maguey Vida
    .75 oz fresh lime juice
    .5 oz Angostura bitters
    .25 Pechê Liqueur
    2 drops seawater solution (instructions below)
    Orange peel, for shaking
    Orange peel, for garnish
     
    In a shaking tin, add the gin, mezcal, lime juice, bitters, pechê liqueur, seawater solution and orange peel and top with ice. Shake until diluted & then double strain into a coupe-style glass. Garnish with an expressed/manicured orange peel. 
     
    For the Seawater Solution:
    Mix 100g (about 3.5 ozs) of hot water with 25g (1 -1 ½ Tablespoons) of good quality salt and stir until the salt is dissolved. Once it is cooled, store the solution in a dropper bottle. 
     
     
    This episode is Presented by Fords Gin.  

    This episode is brought to you by Falksalt.

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

    Follow Beyond the Plate on Facebook and Twitter

    Follow Kappy on Instagram and Twitter

    • 16 min
    Chef Buddy Valastro

    Chef Buddy Valastro

    Buddy Valastro is a fourth-generation baker who was born into the business owned & operated by his parents. He grew up in Hoboken, New Jersey in an old-fashioned Italian family. You probably know him from the TLC hit series “Cake Boss,” or from visiting one of his many bakery or restaurant locations. In this episode, we talk about his first job in Carlo’s Bakery at age 11, what it was then like taking over the bakery as a 17 year old, how he deals with his anxiety, what he learned about himself while recovering from his recent hand injury and more. Buddy has worked with the Make-A-Wish Foundation for many years and discusses how it has impacted his life. Enjoy this episode as we go Beyond the Plate… with Chef Buddy Valastro.

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

    This episode is brought to you by ONEHOPE Wine.

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

    Follow Beyond the Plate on Facebook and Twitter

    Follow Kappy on Instagram and Twitter

    • 33 min
    Beyond the Drink: Joseph Jebelean’s Ravishing Rick Rhub

    Beyond the Drink: Joseph Jebelean’s Ravishing Rick Rhub

    Joseph Jebelean is a Miami born and bred bartender. As a student studying biology and chemistry, he washed dishes at P.F. Chang’s until the opportunity arose for him to bartend. We discuss how this experience impacted him and his career in hospitality, what drives his creative process when it comes to naming drinks and how he gives back to the community. Since settling into his calling behind the bar, he has won several cocktail competitions including the coveted title of the best daiquiri in Miami. Also in this episode, Joseph walks us through a cocktail based on one of his favorite’s, the Gin Rickey. Enjoy this episode as we go Beyond the Drink… with Joseph Jebelean. (cocktail recipe below)

    Ravishing Rick Rhub
    Makes 1 cocktail 
     
    1.25 oz gin, such as Fords Gin
    .75 oz rhubarb-sauvignon blanc cordial (instructions below)
    .5 oz fresh lime juice
    .25 oz Italicus Bergamot Liqueur 
    2 dashes orange bitters
    2 oz soda water, such as Topo Chico
     
    To an ice filled collins glass, add gin, rhubarb-sauvignon blanc cordial, lime juice, bergamot liqueur, bitters and soda water. Gently fold that all together with a spoon and garnish with a rhubarb ribbon.
     
    For the Rhubarb-Wine Cordial: 
    1. Cut rhubarb (the amount you have) into 1-inch pieces and weigh the total. You will use this same weight for the sugar and the sauvignon blanc. Place rhubarb in a bowl or dish.
    2. Add that same amount of sugar and let macerate overnight. 
    3. Strain the solids from the liquid, making sure to keep the “syrup” that releases from the rhubarb. 
    4. Add that same amount, in weight, of sauvignon blanc to the syrup and mix, making sure the sugar is completely dissolved.




    This episode is Presented by Fords Gin.  

    This episode is brought to you by Wickles Pickles. 

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

    Follow Beyond the Plate on Facebook and Twitter

    Follow Kappy on Instagram and Twitter

    • 19 min

Customer Reviews

4.8 out of 5
85 Ratings

85 Ratings

D Hahn ,

Interesting, thoughtful, positive content

I love listening to Beyond the Plate because Kappy asks the best questions, and I leave with a sense of inspiration from his exceptional guests. I also appreciate this podcast’s dedication to illuminating the great work his guests do to make our world a better place.

sasha888 ,

Eye-opening, insightful and informative

Kappy has hands down the most interesting food podcast I have listened to. Behind the scenes, origin stories, good deeds, recipes from the best chefs in the world. Cannot recommend this more!

EMAC 24 ,

Foodie? Or just someone that eats? Listen!!

Love all things food and thrilled to stumble upon this podcast. I was in the service industry from bus girl to bartender that spanned off and on for 15 years. Now I enjoy all kinds of dining...fine to formal and all in between. Love Kappy’s interview style, lightning rounds and hearing from chefs and restauranteurs that I know and love to some I am just learning about. WARNING...it makes you hungry and want to sit in the kitchen and taste test all the yummy food that is talked about :). Great work!! Erin

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