Beyond the Plate

Andrew Kaplan
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  • FOOD
  • UPDATED WEEKLY

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.

  1. 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.

    22/12/2025 · BONUS

    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.

    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) The Chef’s Press | IG Tacolate | Tyler Malek Follow Beyond the Plate on Facebook and X. Follow Kappy on Instagram and X. www.beyondtheplatepodcast.com www.onkappysplate.com

    8 min
  2. Beyond the Drink: How Kevin Armstrong Built One of the Most Respected Bars in the World

    17/12/2025

    Beyond the Drink: How Kevin Armstrong Built One of the Most Respected Bars in the World

    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.  www.beyondtheplatepodcast.com  www.onkappysplate.com

    22 min
  3. Jake Cohen: How Hosting Dinner Parties Changed Everything

    10/12/2025

    Jake Cohen: How Hosting Dinner Parties Changed Everything

    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.  www.beyondtheplatepodcast.com  www.onkappysplate.com  *** 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...

    1h 1m
  4. 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.

    08/12/2025 · BONUS

    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.

    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. www.beyondtheplatepodcast.com  www.onkappysplate.com

    11 min
  5. Beyond the Drink: How Miami Native Alexis Soler Became a Pioneer in Nashville’s Bar Scene

    03/12/2025

    Beyond the Drink: How Miami Native Alexis Soler Became a Pioneer in Nashville’s Bar Scene

    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.  www.beyondtheplatepodcast.com  www.onkappysplate.com

    21 min
  6. Vaughn Vreeland (LIVE): The Story Behind NYT’s Cookie Book Everyone’s Talking About

    26/11/2025

    Vaughn Vreeland (LIVE): The Story Behind NYT’s Cookie Book Everyone’s Talking About

    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.  www.beyondtheplatepodcast.com  www.onkappysplate.com

    39 min
  7. HEARD (015): A ‘London-Italian’ restaurant, soy sauceS, cookies, Chicago Chefs Cook, taste curators, corduroy aprons, and SHARPEN YOUR KNIVES.

    24/11/2025 · BONUS

    HEARD (015): A ‘London-Italian’ restaurant, soy sauceS, cookies, Chicago Chefs Cook, taste curators, corduroy aprons, and SHARPEN YOUR KNIVES.

    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 Chicago Chefs Cook 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. www.beyondtheplatepodcast.com  www.onkappysplate.com

    8 min
  8. Beyond the Drink: Simon Ford Has Seen It All. Here’s What Still Surprises Him.

    19/11/2025

    Beyond the Drink: Simon Ford Has Seen It All. Here’s What Still Surprises Him.

    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.  www.beyondtheplatepodcast.com  www.onkappysplate.com

    28 min
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About

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.

Information

  • Creator
    Andrew Kaplan
  • Years Active
    2017 - 2025
  • Episodes
    263
  • Rating
    Explicit
  • Copyright
    © Andrew Kaplan
  • Show Website
    Beyond the Plate

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