Beyond the Plate

In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode:Ko Sa Wan | Ian Kittichai | AtlantisMamame Tempeh Chips | IG@jewishfood | Matzah ChilaquilesBilly Bearing Witness | Billy Shore | Share Our StrengthBroma Bakery | IG | Sweet Tooth CookbookFollow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.com www.onkappysplate.com

In this special bonus episode of HEARD, Kappy shares insights from Expo West - the natural and organic CPG industry’s biggest event. He joins Ilana Shenitzer, EVP of Consumer Brands at Ruder Finn, to talk about the brands, collaborations, founders, and food products that stood out on the show floor.Links and handles mentioned in this episode:Cloud 23 | Cravings | Caliwater | Once Upon A FarmPromobile Marketing | Sababa Foods x Fearless Eggs | Little Sesame x Yellowbird | Gato Dates | Tamar Date Coffee Kooshy Croutons | Popnuts | Purely Elizabeth | Poppi | FishwifeSiete Foods | GoodlesFrontera Foods | Stacy’s Pita Chips | Larabar | MadeGood | Rao’s | Carbone Fine FoodSimply NKD Chips | Amylu FoodsZahav Foods | Sweet Loren’s | Just Ice TeaEvergreen Waffles | Nana Joes Granola | CirC Protein BitesGoldie Lemonade | Ice Cream For BearsFollow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.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:The Benjamin Hollywood | IG3 Farm DaughtersSous Vide Egg BitesExpo WestNassau Paradise Island Wine & Food FestivalBrodo | Chef Marco CanoraFollow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.comwww.onkappysplate.com

In this episode, Kappy shares what’s on his plate at the moment.Links and handles mentioned in this episode:Puerto Sagua RestaurantShared Cultures | IGNY Times Slow Cooker Hoisin Garlic Chicken | Sarah DiGregorioJamie Oliver BtP Episode | Jamie OliverSOBEWFFCutino Sauce Co. | Cutino IG | Ouilmette Spice CompanyFollow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.comwww.onkappysplate.com

For our season finale, we're excited to welcome Jamie Oliver - one of the most recognized chefs in the world and a global food icon who’s used his platform to educate, advocate, and inspire. In this episode, Kappy sits down with this legend to trace his extraordinary journey: from growing up in a rural English pub kitchen (literally) to transforming food education and policy across the globe. They explore the impact of dyslexia, the challenges of raising five kids while staying grounded, and why his latest book, Eat Yourself Healthy, is about so much more than what’s on your plate. At the heart of his story is the belief that food is a force for good - for our bodies, our families, and our communities. Enjoy this episode as we go Beyond the Plate… with Chef Jamie Oliver.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.comwww.onkappysplate.com***The Miso CollinsRecipe courtesy of Kayla Mata.Makes 1 cocktail1.5 parts Fords Gin.5 part fino sherry.5 part fresh squeezed lemon juice.25 part miso honey*Soda water, to topLemon twist, to garnish*For the miso honey: mix 1 cup honey, 1 cup brewed dandelion tea (still warm), and 2 tablespoons white miso. Mix all together until the honey and miso are dissolved, and then strain. This syrup will hold in the fridge for up to two weeks.Add the gin, fino sherry, lemon juice, and miso honey to an ice-filled cocktail shaker - lightly shake and strain over fresh ice in a collins glass. Top with some soda water and garnish with a lemon twist.

Evan Funke is a chef, restaurateur, author, and torchbearer of Italian culinary tradition. Known for his obsessive dedication to pasta, he’s behind some of the most celebrated restaurants in LA and beyond. In this episode, we talk about the power of mentorship, the tension between preserving heritage and forging new paths, and why Evan chose a harder, more disciplined road in his craft. He shares how years of focused practice and repetition- not ego- continue to define his approach in the kitchen. He also shares the importance of building community within the restaurant, and how that belief drives both his team culture and his support for organizations like World Central Kitchen, Baby2Baby, Alex’s Lemonade Stand Foundation, and No Kid Hungry. Enjoy this episode as we go Beyond the Plate… with Chef Evan Funke. This episode is brought to you by Mill - the sleek, odorless food recycler for your home. Learn more and get $75 off at mill.com/btp. Offer may expire. 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: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

Jessica Secrest is a mom, content creator, and now cookbook author who’s built a deeply loyal following by doing one thing: showing up as herself. We sat down for a live conversation at Everybody’s Coffee/The Book Cellar in Chicago to talk about her new book, Of Course It’s Good!, and the unexpected journey that led her from packing lunches for her son to becoming a viral force across TikTok, Facebook, Instagram, and beyond. She shares the moment she realized she was “onto something,” how a taco potato tot casserole changed her life, and why she’s never missed a day of posting in over two years. We also dig into food memories, family, and why she still does all her filming and editing solo. Enjoy this LIVE episode as we go Beyond the Plate… with Jessica Secrest of @applesauceandadhd.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

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

In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode:Bar Tutto | Chef Joe Flamm | day off group | Share Our Strength/No Kid HungryEleven City Diner | IGPB Banana Oatmeal Bars | Erin Lives Whole | IGLittlefoot VenturesAdam Mesnick/Deli Board | BtP Episode | Siete FoodsThe Neighborhood HotelThis episode is brought to you by Siete Foods. Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.com www.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

Adam Mesnick is the “Chairman of the Board” and founder behind Deli Board in San Francisco - a place that’s built a cult following with chefs, tech execs, and loyal regulars alike. With a career that started in mortgage banking, Adam made the leap to professional cooking in his mid-30s, fueled by a lifelong passion for food and a deep respect for hospitality. In this episode, he shares how Deli Board became a benchmark for sandwich craftsmanship, why he limits bulk orders, and how every detail - down to the way each sandwich is wrapped - reflects his relentless dedication to quality and consistency. Adam also opens up about the impact he strives to make daily in his community - whether it’s being vocal about the neighborhood he’s built his business in by calling for change, helping clean up the streets he walks every day, feeding someone in need, or contributing to the SOMA West Community Benefit District. Enjoy this episode as we go Beyond the Plate… with Adam Mesnick.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.comwww.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

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

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.

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 | IGInstant Pot Pressure Cooker | mineBeyond the Drink x Alexis SolerMac Knives | Professional SeriesChef Joel Gamoran | Homemade | ReFED Food Waste Solutions SummitFollow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.com www.onkappysplate.com

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