182 episodes
Beyond the Plate Andrew Kaplan
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- Arts
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4.8 • 102 Ratings
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Join Andrew “Kappy” Kaplan as he sits down in-person with the world’s culinary elite to explore their journey into the food industry and the social impact they have made in their community. Every episode will share inspiring stories of what it means to be in today’s hospitality industry.
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Chef Chris Shepherd: how he helped change the landscape of the Houston culinary scene
Chris Shepherd is the former Chef/Owner of award-winning Underbelly Restaurant (and Underbelly Hospitality), which he opened in 2012. He’s been awarded “10 Best New Chefs in America” by Food & Wine in 2013, a James Beard Award for “Best Chef: Southwest” in 2014, Robb Report's “Chef of the Year” in 2019, and Underbelly was named one of the best new restaurants in the country by both Bon Appetit and Esquire. In this episode, Shepherd shares why he has so much love for the Houston food community, why he recently decided to step away from Underbelly Hospitality, and his goal in focusing attention on the well-being of fellow industry workers. His Southern Smoke Foundation has distributed more than $10.4 million to food and beverage industry workers in need, via their Emergency Relief Fund. Enjoy this episode as we go Beyond the Plate… with Chef Chris Shepherd.
This episode is brought to you by Graduate Hotels.
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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BONUS Episode: Fords Gin’s ‘Music to Drink Martinis To’
This week is all about the martini! We caught up with Simon Ford of Fords Gin to discuss Music to Drink Martinis To, a new program that serves as a love letter to the iconic martini cocktail and the brand’s affinity for music. Simon shares all about the program, which includes a seven-track vinyl LP with an accompanying booklet filled with martini tips, tricks and recipes. In this episode, Simon talks all about the history of the martini and the various components including the iconic glass, ice, vermouth, garnishes and of course, gin. Enjoy this episode as we go Beyond the Plate AND Beyond the Drink... with Simon Ford.
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Chef Jimmy Wang: how Panda Express became the largest family-owned and operated Asian dining concept in America
Jimmy Wang oversees the culinary operations for more than 2300 Panda Express restaurants around the world. From creating and implementing recipes, to training across the globe, he is responsible for the infamous and innovative ‘American Chinese’ food served daily. In 2021, Wang was honored in Nation’s Restaurant News ‘Chef Power List.” In this episode, Jimmy shares how moments from his childhood in Taiwan helped shape his journey to becoming Executive Director of Culinary and Product Innovation at Panda Restaurant Group. Chef Jimmy shares some of the extraordinary work the Panda team does with Panda Cares, the philanthropic arm of Panda Restaurant Group whose purpose is to serve the health and education needs of underserved youth and to foster the spirit of giving (DO NOT MISS THIS PART). Enjoy this episode as we go Beyond the Plate… with Chef Jimmy Wang.
This episode is brought to you by Martin’s Famous Potato Rolls.
Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com
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Beyond the Drink: Paige Walwyn’s Tale of Two Cities
Paige Walwyn is a bartender who was born and raised in New Jersey by immigrant parents from the island of Nevis. She has tended bar at award-winning establishments including Clover Club in Brooklyn, NY. These days you can find her at Queen Mary in Chicago, IL. For this episode, Paige walks us through an original, gin-based, martini-like cocktail she recently created. She schools us on everything from ice, to ending the recipe with her unique garnish technique. Paige also shares details about how she gives back through a Chicago-based organization, Growing Home. Enjoy this episode as we go Beyond the Drink… with Paige Walwyn. (cocktail recipe below)
Tale of Two Cities
Makes 1 cocktail
1.5 oz Navy Strength Gin
1 oz fino sherry
.5 oz blanc vermouth
.25 grapefruit liquor
Stir everything together over kold-draft (square, clear ice cubes) and serve in a chilled martini glass.
Garnish with a grapefruit twist, expressed and discarded.
This episode is Presented by Fords Gin.
Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com
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Chef Sarah Grueneberg: LIVE at Graduate Hotel in Evanston
Sarah Grueneberg is the multi-award winning Chef/Partner of Monteverde Restaurant & Pastificio in Chicago’s West Loop. You likely watched her as a competitor and finalist on Bravo’s “Top Chef: Texas” and Food Network’s “Iron Chef Gauntlet.” In fall of 2022, she published her first cookbook, Listen To Your Vegetables. In this episode, Sarah shares with our live audience about her childhood and being brought up by a single mother, what it was like stepping into her first professional restaurant kitchen, and when she realized she had made it as a chef. Sarah shares some of the work she does in the community by highlighting Southern Smoke Foundation and the extraordinary work they do for food and beverage workers. Enjoy this LIVE episode as we go Beyond the Plate… with Chef Sarah Grueneberg.
This episode is brought to you by Graduate Hotels.
This episode is brought to you by Fords Gin.
Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com
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Beyond the Drink: Stacey Swenson’s Bugs’ Sour
Stacey Swenson is a 20-year veteran of the hospitality industry and one of the most sought-after bartenders on aperitivo and Italian drinking culture. After relocating to NYC from Chicago, she held notable positions including head bartender at Dante, which was #1 on the World’s Best Bar list in 2019. She was the Bar Director for Mattos Hospitality group and is currently the Bar Director for Nine Orchard Hotel. For this episode, Stacey not only schools us on aperitivos, but also shares an incredibly delicious gin-based ‘sour’ cocktail. Stacey shares some of the work she does to give back to the community, including her work with Another Round Another Rally. Enjoy this episode as we go Beyond the Drink… with Stacey Swenson. (cocktail recipe below)
Bugs' Sour
Makes 1 cocktail
1.5 oz gin, such as Fords Gin
.5 oz orange curaçao
.75 oz fresh lemon juice
1 oz fresh carrot juice
.5 oz caraway-star anise syrup*
Optional: vegan foamer or egg white
METHOD: add all ingredients to shaker tin, shake well, strain over ice (if using egg white, dry shake first)
GLASSWARE: rocks
GARNISH: caraway-salt** half rim, mini carrot or carrot top greens
*caraway-star anise syrup:
In a saucepan add 2 tbsp caraway seeds, and roughly 4 whole star anise. Turn on high heat and toast spices until you start to smell the aromas (around 2 mins - be careful not to burn). Add one cup of sugar and one cup of water, let simmer for 10 minutes. Strain.
**caraway salt:
1 part sugar, 2 parts ground caraway to 4 parts sea salt
This episode is Presented by Fords Gin.
Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com
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Customer Reviews
Kenji Episode
Loved the j kenji lopez alt episode. Excited to hear more
Wonderful and interesting
Every episode that I have listened to has been meaningful in one way or another. Today, I listened to the interview with Daniel Humm. His story and words gave me chills and Kappy asks all the right questions! Thank you for continuing to share beyond the plate!
A MUST LISTEN FOR ALL FOODIES!!
This show has been truly such a joy to listen to and I couldn’t recommend it enough! As a totally obsessed foodie and prospective chef, I was so excited to be able to get in on these open and organic conversations with leaders of the industry. Hearing the background and come up stories - both good and bad - of some BIG time chefs such as Wolfgang Puck, Marcela Valladolid, Marcus Samuelson, Jet Tila, Giada De Laurentiis, Rachael Ray, Guy Fieri, and even impressive restauranteurs such as Danny Meyer and Josh Capon, opened my eyes wide. It is largely in part of these stories that I have decided to launch into my passion for food and attend culinary school!!