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 Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

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. Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

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 Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

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 CitiesMakes 1 cocktail1.5 oz Navy Strength Gin1 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 Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

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 Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

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' SourMakes 1 cocktail1.5 oz gin, such as Fords Gin.5 oz orange curaçao .75 oz fresh lemon juice1 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: rocksGARNISH: 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 saltThis episode is Presented by Fords Gin.  Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

Winnie Yee-Lakhani is a chef, mom, entrepreneur and the self-taught “Pit Madam” / founder of Smoke Queen Barbecue. She was a finalist on Food Network's “BBQ Brawl” (Season 3) and was featured on the “Kelly Clarkson Show.” In this episode, we learn how Winnie weaves in the flavors of her Malaysian-born Chinese childhood with traditional American smoking techniques to create a unique style of barbecue. We discuss her thoughts on stepping into a mostly male dominant field, how she balances owning multiple businesses while being a mom of two kids, and what inspired her to create a restaurant during the pandemic. Winnie is a proud supporter of Orange County Asian Pacific Islander Community Alliance (OCAPICA), an organization that has been dedicated to enhancing the health, social, and economic well-being of the under-served populations in Orange County, CA. Enjoy this episode as we go Beyond the Plate… with Chef Winnie Yee-Lakhani.This episode is brought to you by Fords Gin.Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

Iain Griffiths is an Aussie entrepreneur, educator & bartender who was awarded the first-ever “Bartender’s Bartender” award at the World's 50 Best Bars in 2017. For this episode, Iain walks us through their Gimlet 75, a mashup of two classic cocktails, the Gimlet and the French 75. Iain has done an overwhelming amount of work in the social impact space, co-founding ‘Trash Tiki’ in 2016, a touring pop-up cocktail experience that garnered global recognition. Trash Tiki helped drive the topic of food waste and sustainability to the forefront of conversations in the drink world with an accessible, no-nonsense approach to training for the community. Enjoy this episode as we go Beyond the Drink… with Iain Griffiths. (cocktail recipe below)Gimlet 75Makes 1 cocktail 1.5 oz/45ml Fords Gin.5 oz/15ml Fresh Lime Juice.5 oz/15ml Lime Oleo Cordial (recipe below)2 dashes Regan’s Orange Bitters2 oz Dry sparkling wineLime wheel, to garnish Shake all except the wine. Strain into your preferred glass. Top with bubbles and a lime wheel. Enjoy. Lime Oleo Cordial:Peel enough limes to pack 1/2 cup with lime peels (keep the limes for juicing!).Mix with 3 cups of white sugar and store at room temp or warmer in an airtight container for 24-48 hours.Then add 2 cups of lime juice and stir until fully dissolved. Strain, bottle & store cold. *Note: to make a lime syrup, you would add 2 cups of warm water instead of 2 cups of lime juice, and follow the remaining instructions.  This episode is Presented by Fords Gin.  Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

John Gargano served 13 years in prison for selling drugs, and in 2016 received clemency from President Obama. He is now the General Manager of Tom Colicchio’s Craft New York and Vallata, two of NYC’s top restaurants. You may be familiar with his story from the Humans of NY instagram page. John is a graduate of NYU's School of Professional Studies with a degree in Leadership and Management Studies. In this episode, we discuss his journey as a kid growing up in South Jersey, his time in prison, where his sense of hospitality comes from, and what he hopes people learn from his story. John’s an avid supporter of Criminal Justice Reform and an advocate for providing opportunities for those who might not otherwise have. He discusses his work with Smile Farms, an organization that provides developmentally disabled adults with meaningful work opportunities at farms, urban gardens, greenhouses, farm stands…and now thanks to him… restaurants! Enjoy this episode as we go Beyond the Plate… with John Gargano.President Obama's facebook post, as referenced in the intro of this episode.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 TwitterFollow Kappy on Instagram and Twitter

Christine Wiseman is the Beverage Director of Bar Lab, which includes Broken Shaker, Hoja, Margot Natural Wine Bar, MaryGold's, and Higher Ground. She started as a chef, made the move to behind the bar, and has since received worldwide recognition and accolades leading teams at acclaimed bars and restaurants around the country. For this episode, we requested a fun and delicious NYE-style gin cocktail… and she delivered! When she’s not behind the bar, Christine also uses her talent by helping to raise funds for a number of causes, most recently for Another Round Another Rally, a nonprofit financial and educational resource for the hospitality industry that issues emergency aid to hospitality workers facing unanticipated hardships. Enjoy this episode as we go Beyond the Drink… with Christine Wiseman. (cocktail recipe below)Time to SparkleMakes 1 cocktail 1 oz gin, such as Fords Gin.25 oz fresh lemon juice.5 oz raspberry simple syrup (recipe below)10 drops jasmine water, such as FeeEdible glitter, a pinch (any color you want!)Sparkling wine, to topLemon zest, to garnish Combine gin, lemon juice, raspberry syrup, jasmine water, and glitter (if using) in a shaker with ice and shake. Strain into a coupe or champagne glass and top with sparkling wine and a grate of lemon zest. For the raspberry simple syrup:To make the raspberry simple syrup, combine 1 cup of raspberries, 1 cup of sugar and 1 cup of water into a saucepan over medium-high heat. Stir every now and then until boiling and sugar is dissolved. Once sugar is dissolved, reduce heat and let simmer until the raspberries are broken down, around 10 minutes. Smash raspberries to get all the juices out. Let cool and then strain.This episode is Presented by Fords Gin.  Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

Dena Marino is the private chef for LeBron James and his family. She is one of the country's most accomplished and preeminent chefs having spent time cooking in Napa (Tra Vigne), Aspen (Ajax, D19, Ellina) and Miami (MC Kitchen). Over the course of her career, Dena and her restaurants have received numerous accolades ranging from the nation's “Top 20 Best New Restaurants” by Esquire, to Miami New Times’ “Top 10 Chefs.” In this episode, she shares how a one-day kitchen internship (‘stage’) in Napa helped pave the way for her culinary career. She also touches upon the importance of reading your guests in a room, both as a restaurant chef and as a private chef. She is committed to using her expertise for good, most recently, by offering virtual cooking classes to the families living in the LeBron James Family Foundation's I PROMISE Village in Akron, Ohio. Enjoy this episode as we go Beyond the Plate… with Chef Dena Marino.This episode is brought to you by Graduate Hotels. 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 TwitterFollow Kappy on Instagram and Twitter

Jose Ignacio “Nacho” Jimenez has nearly 20 years of hospitality experience and has become known for not only his drinks, but his enthusiastic spirit behind the bar. He’s worked at some of NYC’s most respected cocktail bars- most recently as the bar manager of Ghost Donkey,  where he celebrated the art of Mexican hospitality. In this episode, we discuss a martini-like classic cocktail called the Caprice, which traces its roots back to Chicago in the 30's. We also touch upon how Nacho uses his voice and talent behind the bar to give back to different causes and organizations, most recently an event benefiting Woman Life Freedom NYC, a women’s rights movement working to amplify the voices of Iran on the streets of NYC. Enjoy this episode as we go Beyond the Drink… with Ignacio “Nacho” Jimenez. (cocktail recipe below)CapriceMakes 1 cocktail1.5 oz Fords Gin 1.5 oz Dollin Dry .5 oz Benedictine 1 dash orange bitters Garnish: Orange Twist Glass: Martini This episode is Presented by Fords Gin.  Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

Jose Garces is an Iron Chef, father, husband, cookbook author, James Beard Award-winner, entrepreneur and food innovator. He has a number of restaurants in Philadelphia and Atlantic City. In this episode, he discusses the influence his parents had on his career, the reason he passed up what many would consider to be the “dream job,” and the art of balancing his time in the kitchen vs. time with his family. He co-founded the Garces Foundation in 2011, which provides ongoing and actionable assistance to the immigrant community of Philadelphia. Enjoy this episode as we go Beyond the Plate… with Chef Jose Garces.This episode is brought to you by Fords Gin.Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

Demi Natoli is the Beverage Director at Graduate Hotel Nashville. She spent time in Chicago at Lost Lake, which was voted one of the top 50 bars in the world by World's 50 Best Bars. Demi prides herself on ideating, crafting, and serving cocktails inspired by her Cuban-American heritage. In this episode, we discuss the process behind a gin cocktail she’ll be adding to one of her bar menus this Spring, and the inspiration behind the recipe. We also touch upon her work with The Equity Alliance, a black-led grassroots organization in Nashville, TN that strives to get more people of color active in the political process. Enjoy this episode as we go Beyond the Drink… with Demi Natoli. (cocktail recipe below)Petty in Pink Makes 1 cocktail2.0 oz gin, such as Fords Gin.75 oz Pineapple Juice .75 oz Lime Juice .50 oz Strawberry-Lemongrass Simple Syrup.25 oz Strawberry Liqueur Combine all ingredients into a cocktail shaker, add ice and shake until well chilled. Strain into a coupe glass. Garnish with a microflower.  For the Strawberry-Lemongrass Simple Syrup:2 cups water2 cups sugar5 whole stalks of lemongrass, sliced horizontally and chopped8 strawberries, hulled and quartered  Add all ingredients to a medium sauce pot and place over medium heat. Bring to a bubble and simmer for 20 minutes. Remove from heat and let cool. Strain and store in the refrigerator.This episode is Presented by Fords Gin.  Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

This week, we’re taking a short break from our regular schedule to share a special bonus episode. Due to the large amount of incoming Thanksgiving questions, the Beyond the Plate family thought we’d get together to share some recipes and tips that will make your holiday a little easier (and maybe even tastier). This episode is moderated by our Executive Producer, Ian. You’ll hear Kappy’s game plan for Turkey Day, as well as from our Digital Media Producer, Sarah (who’s not too shabby in the kitchen herself). Enjoy this episode as we go Beyond the Plate…with a taste of what’s on our plates!Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and TwitterTimestamps/Recipes:[3:16] Why and how Kappy sous vide’s his turkey breasts Sous Vide Turkey Breasts[4:10] Why and how Kappy ‘low roasts’ his dark meat turkey partsLow-Roasted Dark Meat[6:50] Sarah schools us on apps and cheese boards [11:49] All about spicy honey[13:09] Kappy shares tips and tricks for prepping and cooking mashed potatoes[16:15] Kappy shares tips and tricks for making gravy[18:15] Kappy talks stuffingRachael Ray’s Apple, Celery and Onion Stuffing[19:50] Negroni-Inspired Cranberry Sauce[21:05] Our editor extraordinaire, Joel, shares what he’s drinking this Thanksgiving[22:10] Sarah’s Cheesy Corn CasseroleSarah’s Cheesy Corn Casserole[23:55] Sarah’s Green Bean Casserole[26:08] Sarah’s Simple Ice Cream Sundae (inspired by Lilia Restaurant, Brooklyn)

Shota Nakajima is the chef/owner of Taku Seattle and Kōbo Pizza in Seattle. His restaurants have racked up a number of accolades including “Best New Restaurant” by The Seattle Times and “Top 10 Restaurant” in Seattle Magazine. You may also recognize him from Season 18 of Bravo’s “Top Chef,” where he placed as a top three finalist and was awarded the season’s fan favorite. During this episode, Shota shares what it was like working 20-hour shifts at a Michelin star rated restaurant in Japan, what it was like opening a new restaurant five days before the shutdown of the pandemic, and stories from his time abroad. Shota gives back to his community in a number of ways, one of which is by cooking for fundraisers that benefit organizations like World Central Kitchen. Enjoy this episode as we go Beyond the Plate… with Chef Shota Nakajima.This episode is brought to you by Graduate Hotels. Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

Vlad Novikov is the General Manager of the Silver Lyan in Washington, DC. Prior to being in DC, he spent several years in Chicago developing cocktail programs for various bars and lounges and also served as the Director of Cocktails and Culture at The Peninsula Chicago. Vlad walks us through a cocktail made famous by the legendary Ada Coleman at the Savoy Hotel in London. We discuss some of the work he does in support of the LGBTQ+ community as well as the importance of mentorship in the bartending community. Enjoy this episode as we go Beyond the Drink… with Vlad Novikov. (cocktail recipe below)Hanky PankyMakes 1 cocktail(This drink was originally made by Ada Coleman from the Savoy Hotel in London.)1.5 oz. Sweet Vermouth1.5 oz. gin, such as Fords GinFernet Branca, a few dashesOrange peelStir and serve up with an expressed orange peel.  This episode is Presented by Fords Gin.  Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

Will Guidara is the former owner of Eleven Madison Park, a restaurant that once held the #1 spot on The World's 50 Best Restaurants list. He is often referred to as a master in hospitality - both in and out of the restaurant industry - which inspired him to write his first book, Unreasonable Hospitality; the remarkable power of giving people more than they expect. In this episode, we discuss behind-the-scenes stories from key moments and decisions he made during his career, why he champions hospitality, and learn more about his new book. We also touch upon his work with the IRC, the Independent Restaurant Coalition. Enjoy this episode as we go Beyond the Plate… with Will Guidara. 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 TwitterFollow Kappy on Instagram and Twitter

Haley Traub was the 2018 national champion of Speed Rack, an all-female bartending competition designed to highlight up-and-coming talent in the cocktail industry.  She has been bartending in New York City for a decade and is currently the GM of Lower East Side cocktail institution Attaboy, where she oversaw the team that took home the coveted #1 spot on North America’s 50 Best Bars 2022 list. Haley walks us through her Il Porto Negroni, a bitter and boozy variation based on a traditional negroni. She shares an incredibly touching story of the moment she won the Speed Rack title which to date has raised over 1 million dollars to benefit breast cancer research. Enjoy this episode as we go Beyond the Drink… with Haley Traub. (cocktail recipe below)Il Porto NegroniMakes 1 cocktail 1.5 oz gin, such as Fords.75 oz Gran Classico bitter liqueur.75 oz Port Wine Double rocks, orange twist.This episode is Presented by Fords Gin.  Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

Yotam Ottolenghi is the author of nine bestselling and multi-award-winning cookbooks that have sold millions of copies around the world. He is the restaurateur and chef-patron of five Ottolenghi delis, as well as the NOPI and ROVI restaurants in London. In this episode, Ottolenghi shares why he believes people around the world are attracted to his food, how and why he has learned to balance home and work life, and all about his new book Ottolenghi Test Kitchen: Extra Good Things with Noor Murad. He incorporates a sense of giving back in all of the communities his restaurants are located as well as on a national and global level, specifically with Amos Trust. Enjoy this episode as we go Beyond the Plate… with Chef Yotam Ottolenghi.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 Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter