Beyond the Plate Andrew Kaplan

Daniel Boulud is one of the world’s most legendary chefs and culinary authorities. He discusses his storied career and the evolution of his renowned restaurants. From dreaming of his first restaurant at age 14 to becoming one of the world’s most decorated chefs, Daniel shares his journey and the mentors who shaped his path. 
Daniel is renowned for his generosity as a chef, demonstrated by his work as Co-President of Citymeals on Wheels, an organization dedicated to serving meals to NY’ers in need - and Co-Founder/Chairman of Bocuse d’Or USA/Ment’or, a nonprofit that selects, trains and supports US competitors for the Bocuse d’Or international culinary competition. Enjoy this episode as we go Beyond the Plate… with the incomparable Chef Daniel Boulud.
This episode is brought to you by Fords Gin, a gin created to cocktail. 
(recipe heard in episode is below)
Follow Beyond the Plate on Facebook and X.

Follow Kappy on Instagram and X.

Find Beyond the Plate on all major podcast platforms. 

www.beyondtheplatepodcast.com 
www.onkappysplate.com 

***

South Pacific
Recipe courtesy of Joe Brooke
Makes 1 cocktail

1 oz. Fords Gin
1/2 oz. high-quality yuzu juice
1/2 oz. ginger syrup
2-3 shiso leaves, 1 reserved for garnish
Sparkling Shōchū, to top

1. Fill a cocktail shaker with ice.
2. Add the gin, yuzu juice, ginger syrup and shiso leaves and shake gently until chilled.
3. Fine strain into a cocktail coupe or champagne flute, top with chilled sparkling shōchū and garnish with a shiso leaf.

Will Thompson is the owner of two of Miami's hottest cocktail bars with a third highly anticipated restaurant and bar opening this fall. He shares his journey from bartending in Boston to excelling in Miami’s food and beverage scene. Will discusses the importance of a three-ingredient cocktail and also shares how he provides value to his guests. We discuss his work with Sebastian Strong Foundation, whose purpose is to find more targeted, less toxic treatments for pediatric cancers while easing the burdens kids and families face. Enjoy this episode as we go Beyond the Drink… with Will Thompson. 
This season of #BeyondtheDrink is brought to you by Fords Gin, a gin created to cocktail.

Follow Beyond the Plate on Facebook and X.

Follow Kappy on Instagram and X.

Find Beyond the Plate on all major podcast platforms. 

www.beyondtheplatepodcast.com 
www.onkappysplate.com

Roberta "Poochie" Jackson is the foul-mouthed Chicago icon known for turning late-night hot dog runs into legendary experiences. Poochie shares her journey from the streets of Chicago to becoming the "HBIC” at one of the city's most well-known hot dog stands. Featured on major TV shows and loved by celebrities, brands and customers around the world, she talks about the fun and outrageous atmosphere that defines The Wieners Circle experience. Poochie also opens up about her community initiatives, including her aspirations to start a family care facility and homeless shelter. Enjoy this episode as we go Beyond the Plate… with Poochie Jackson.
Follow Beyond the Plate on Facebook and X.
Follow Kappy on Instagram and X.
Find Beyond the Plate on all major podcast platforms. 

www.beyondtheplatepodcast.com 
www.onkappysplate.com

For the season finale, we welcome father/son duo, Chefs Emeril and E.J. Lagasse. Emeril recently handed over the reins of his flagship restaurant, Emeril’s, to his 20 year old son.
In this episode, Emeril and E.J. discuss their paths into the culinary world, including the moment E.J. knew he was ready to follow his father’s footsteps in the culinary world…and how that talk went with his mom and dad. Emeril shares his thoughts about E.J.'s vision for the restaurant’s reopening, which include new versions of Emeril classics (no pressure!). 
This year, the family will celebrate the 20th anniversary of the Emeril Lagasse Foundation, an organization that seeks to inspire, mentor and enable youth to reach their full potential via culinary, nutrition & arts education. Enjoy this episode as we go Beyond the Plate… with Chefs Emeril and E.J. Lagasse.


This season is brought to you by Fords Gin, a gin created to cocktail.

Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com 

Follow Beyond the Plate on Facebook and Twitter

Follow Kappy on Instagram and Twitter

Tim Flores and Genie Kwon are the husband/wife duo behind Kasama; a bakery and modern Filipino restaurant in the Ukrainian Village neighborhood of Chicago. In one year they racked up three of the world’s biggest accolades including Food & Wine’s “Best New Chef,” James Beard Award Best Chef: Great Lakes, and a Michelin star… not to mention the Robb Report’s list of “50 Most Powerful People in American Fine Dining.” You may also recognize their restaurant from being mentioned several times in the hit Hulu series, “The Bear.”
Tim and Genie are supportive of a number of philanthropic organizations including Pilot Light, an organization that supports students by bridging the lessons they learn in their classrooms to the foods on their lunch trays, at home, and in their communities. They also support No Kid Hungry, an organization working to end child hunger in America by ensuring all children get the healthy food they need every day to thrive. Enjoy this episode as we go Beyond the Plate… with Chefs Tim Flores and Genie Kwon.


This season is brought to you by Fords Gin, a gin created to cocktail.

This episode is brought to you by Frito-Lay.

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 Twitter

Follow Kappy on Instagram and Twitter

Julie Reiner and Simon Ford, two extraordinary minds and close friends in the cocktail world, each bring their unique contributions to the bar scene. With 25 years of elevating New York City's cocktail scene through iconic establishments like Flatiron Lounge and The Pegu Club, Julie has become a trailblazer in the industry. She was recently featured as a judge on the acclaimed Netflix series, Drink Masters.
Simon Ford is the co-founder of The 86 Co. and Ford’s Gin. He is a prominent voice in the spirits and cocktail world. Simon is a returning guest of Beyond the Plate (Season 6 and Season 8) and while he’s had a huge impact on gin culture in the US and beyond, he shares the global impact and influence Julie's had on the cocktail scene.
Sharing their commitment to community, Simon discusses how Fords Gin is always trying to push their social consciousness forward through their support of the bartending community. Julie explains her work with the Kokua Restaurant & Hospitality Fund, a fund that provides immediate assistance to restaurant, bar and hospitality workers displaced by the devastating wildfires in West Maui communities. Enjoy this episode as we go Beyond the Drink… with Julie Reiner and Simon Ford.

This season is brought to you by Fords Gin, a gin created to cocktail.

Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com 

Follow Beyond the Plate on Facebook and Twitter

Follow Kappy on Instagram and Twitter