Beyond the Plate

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 | IGSouper CubesCombustion Inc.Too Good To Go | IGHow Full Is Your Bucket? For Kids | Chef Gavin Kaysen | Daniel’s Dream | Chef Daniel HummFollow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.comwww.onkappysplate.com

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.www.beyondtheplatepodcast.comwww.onkappysplate.com

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. www.beyondtheplatepodcast.com www.onkappysplate.com

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 episodeBionaturae Sourdough Pasta | Rachael RayDimmi Dimmi Corner Italian | Chef Matt Eckfeld | Cornerstone Restaurant GroupJanie’s Life Changing Baked Goods | Janie’s igLa Boîte × Éclat Chocolate Bars | Christopher Curtain | Lior Lev Sercarz (limited edition)The Chef’s Press | IGTacolate | Tyler MalekThis episode is brought to you by Siete Foods. Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.comwww.onkappysplate.com

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 MartiniRecipe courtesy of Anna Mains.Batched in a 750ML Fords Gin bottle - makes approximately 6-7 martinis15 parts Fords Gin 5 parts Dry Vermouth3 parts filtered pickle brine* 2 parts filtered water Dill cornichons, garnishCocktail Onions, garnishCaper Berries, garnishSet 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.

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

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 AhearneChef Liv’s Soy Sauce | HEYDOH Soy SauceCookies book | Vaughn VreelandChicago Chefs CookPalate Palette | The Taste Curators | Lish Steiling | Abbey CookHedley & Bennett corduroy collection | Ellen BennettFollow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.com www.onkappysplate.com

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. www.beyondtheplatepodcast.com www.onkappysplate.com ***Ube & TonicRecipe courtesy of Anna Mains.Makes 1 cocktail1 1/2 parts Fords Gin 1/2 part  Ube Syrup *1/4 part Calamansi Juice 3 parts High Quality Tonic WaterAdd 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.