Beyond the Plate

Ben is an award-winning, innovative beverage expert out of Miami. He is the co-owner and creative director of award winning bars The Sylvester and Beaker & Gray, as well as co-founder of Unfiltered Hospitality. In this episode, he does a deep dive on one of the many vodka-based cocktails he created for the menu at Broken Shaker in Miami called Judge Judy. He’s joined by business partner Gui Ja...

He is a chef, podcast host and father. In this episode we discuss Chef Eli Kulp’s journey from growing up in a trailer in Washington, through kitchens in NYC and Philadelphia and how a tragic Amtrak crash in 2015 which left him paralyzed, changed his life. Kulp is an advocate for sustainable agriculture and many other causes. Most recently, he was named one of the most influential chefs of the pas...

After a recent trip to Austin, TX, we were wow’ed by her creations. Her corn-based cocktail not only leaves no waste behind, it’s freaking delicious! Enjoy this episode as we go Beyond the Drink… with 20-year bar veteran Caitlin Smith. (cocktail recipe below) Que Masa? This cocktail was inspired by heirloom corn used in the restaurant I worked in. There was no waste and every bit of the corn was u...

He is a chef, restaurateur, author, TV personality, philanthropist... and a Cleveland native. You may know him from “The Chew,” from one of the many Food Network shows he’s starred in, or by his infectious laugh. In this episode we discuss how growing up around food helped shape his life and career, and how he and his wife successfully managed to open their first restaurant together, and much, muc...

He is one of the pioneering and leading bar professionals in the world. He developed the cocktail program at the Bellagio Las Vegas, creating original cocktails for their 22 bars, and is one of only two Americans to win the Bacardi Martini World Grand Prix. He’s the founder of The Modern Mixologist and the author of two cocktail books. Enjoy this episode as we go Beyond the Drink… with Tony Abou-G...

He is the winner of sixteen James Beard Awards, a Daytime Emmy Lifetime Achievement Award and author of twenty-nine cookbooks including Jacques Pépin Quick & Simple, A Grandfather's Lessons , and Essential Pépin . He has starred in twelve acclaimed PBS cooking series and was awarded France's highest distinction, the Legion of Honor. In this episode we discuss what it was like cooking for three...

Host Andrew “Kappy” Kaplan takes a few minutes to introduce Season 5 of Beyond the Plate. Once again, we’ll be talking with the world’s best chefs, restaurateurs and culinary personalities to hear about their journey into the food and hospitality industry, and how they give back to their communities. Learn what the BtP team has been up to over the past many months with their other podcast, CookTra...

Welcome to CookTracks… a brand new way to cook. Each episode, a celebrated chef or cooking personality will be right along side you…well, in your ear…taking you step by step through a dish or meal, in real time. No recipe reading needed; just have some fun, follow along, and at the end of each episode, you will have made a dish or a meal, from start to finish. CookTracks is now available on your f...

Chef Grant Achatz walks us through one of the most well known dishes at Alinea, ‘Hot Potato, Cold Potato.’ He shares the moment that inspired this dish and part of the creative process it took to bring it to life. If you missed Achatz’ full episode, check out Season 4/Episode 020 from last week.

Chef Grant Achatz is the executive chef and co-owner of Alinea, Next Restaurant, The Aviary cocktail lounge, Roister and St. Clair Supper Club in Chicago, IL. He was named one of Time Magazine’s 100 most influential people, James Beard’s ‘Outstanding Chef of the Year’ 2008 and more. Since 2011, Alinea has been awarded 3 stars in the Michelin guide. During this episode, we discuss how someone at th...

This week’s episode is a live recording with Chef Nancy Silverton, which took place at her restaurant, Osteria Mozza in Los Angeles, CA. The interview was part of the Wall Street Journal Plus ‘At the Chef’s Table’ dinner series. We discuss what creativity means to her and why she insists her guests do not bring food to her house when she entertains. She is featured in an episode on Netflix’s “Chef...

Happy New Year! This week, we’re taking a short break from our regularly scheduled interview and bringing you a bonus episode by Rachael Ray. Listen along as she walks us through one of her newest recipe obsessions, an ‘Egg Crepe.' If you’re looking for a last minute New Year’s Day brunch idea (or any day for that matter), here you go! If you missed Rachael’s episodes earlier this season, check ou...

This Christmas, we thought what better way to celebrate the holiday than a Jewish chef explaining a Chinese dish! After all, this stereotype does carry some factual findings that date back as early as 1935... Listen as Chef Dan Jacobs walks us through his Cumin Lamb Dumpling recipe; a dish that is on the menu of his Milwaukee restaurant, DanDan. If you missed Dan's full episode, check out Season 4...

Chef Dan Jacobs is the executive chef and owner of DanDan, EsterEv and Fauntleroy in Milwaukee, WI. In 2016, Jacobs was diagnosed with Kennedy’s Disease. During the episode, we learn about how he became a chef, what it’s like cooking with his disease, and how he has channeled his diagnosis to raise funds for Kennedy’s Disease research through cooking. With the support of his business partner Dan V...

Chef Stephanie Izard walks us through her version of the traditional Peruvian dish, Lomo Saltado. She shares her spin on this classic at her newest Peruvian-inspired restaurant, Cabra. If you missed Izard’s full episode, check out Season 4/Episode 014 from last week.

Chef Stephanie Izard is the Chef/Partner of Chicago restaurants Girl & the Goat, Little Goat, Duck Duck Goat, Cabra and more. She is the winner of Top Chef Season 4; she won a James Beard Award for Best Chef Great Lakes; was named one of Food & Wine Magazine’s “Best New Chefs”; and won Food Network’s Iron Chef Gauntlet. We discuss her journey in the food world and she opens up about what i...

Chef Matt Orlando walks us through a pasta dish that he and his wife cook regularly at home. Appropriately titled (by the two of them) "Old Faithful," he promises that the combination of ingredients is unbelievable and may quickly become a household favorite. If you missed Matt’s full episode, check out Season 4/Episode 012 from last week.

Chef Matt Orlando is the Head Chef/Owner of Amass Restaurant and Broaden & Build in Copenhagen. He has worked for some of the best chefs and restaurants in the world including Aureole, Le Bernardin, Le Manoir aux Quat’Saisons, The Fat Duck, Noma, Per Se and more. We discuss his point of view on sustainability and what it means to be a responsible restaurant.

Danny Meyer walks us through one of the only dishes that has been on the menu at Union Square Cafe since day 1 – Fried Calamari. He shares the background story and inspiration on this longstanding USC dish. If you missed Danny’s full episode, check out Season 4/Episode 010 from last week.

We caught up with Danny Meyer on his way back from a Cubs/Cards game in Chicago. Meyer is the CEO of Union Square Hospitality Group and the founder of Shake Shack. Hear about his journey from the Midwest to NYC, his career ups and downs, and some of his top management pieces of advice. Danny has been included on the TIME 100 list of the "Most Influential People in the World." He’s an active nation...

This week, we take a short break from our scheduled interviews with a bonus episode featuring our presenting sponsor, Martin’s Famous Potato Rolls. Join host, Kappy, as he gets a rare behind-the-scenes look at the Food Network and Cooking Channel NYC Wine & Food Festival Burger Bash. He talks with four of the twenty-three participating chefs and gets some pro tips for you to take back to your...

Chef Dan Giusti walks us through a dish he’s made over 100 times - Pasta Aglio, Olio e Peperoncino – garlic, oil and chili pasta. This is one of his favorite things to cook and eat. If you missed Dan’s full episode, check out Season 4/Episode 007 from last week.

Chef Dan Giusti is the Founder of Brigaid, a school food company that is rethinking the way we choose to feed our nation’s kids. Prior to that, Giusti served as the Head Chef of Noma in Copenhagen for three years - one of the best restaurants in the world. Dan’s work with Brigaid has been featured on CBS Sunday Morning, Today Show and more. Tune in as we talk about what it’s like going from cookin...

Kappy asks Antoni, “Polish ham or French ham?”…and the rest is history. Hear the detailed explanation of Antoni’s father’s Ham Sandwich. If you missed Antoni’s full episode, check out Season 4/Episode 005 from last week.

Antoni Porowski is the food & wine connoisseur on Netflix’s Queer Eye. Originally from Canada, he worked in restaurants in Montreal and NYC before joining the Fab Five. We discuss his journey into the world of food, his recent NY Times Best Seller, Antoni in the Kitchen and the NYC restaurant he is part owner of, The Village Den. His commitment to social impact and giving back is nothing short...