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Caitlin is back sharing her third and final cocktail of the season and schooling us on sangria! If you missed her first two episodes, check out Season 5 / Episode 04 and 14. Enjoy this episode as we go Beyond the Drink… with Caitlin Smith. (cocktail recipe below)(Summer) SangriaMakes 1 pitcher (large format drink)1 cup of vodka, such as Deep Eddy Lemon or Peach flavor½ cup strawberry syrup (recipe below)½ cup orange juice½ cup pineapple juice1 bottle of a crisp dry white wine (such as Pinot Grigio)Assorted fruit, such as sliced peaches, strawberries, lemonsSparkling water or sparking wine, to topCombine the vodka, strawberry syrup, orange juice, pineapple juice and wine in a large pitcher over ice. Add any desired fruit such as peaches, strawberries and/or lemons. Top with either sparkling water or sparkling wine, to finish. Strawberry Syrup:Classic equal parts simple syrup, combined with fresh strawberries, cooked down and strained.This episode is brought to you by Deep Eddy Vodka.Check out our Beyond the Plate Merch. Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

He is a baker, craftsman and owner of Zak The Baker in Miami, FL. Zak started baking bread in his friend’s garage with a $2,000 investment and selling it at a local farmer’s market. He quickly outgrew the garage and has not slowed down since. In this episode, we discuss his journey as a kid from Miami to learning and honing his craft around the world. He discusses why he’s turned down dozens of opportunities to expand his business, while focusing on what growth means to him. Enjoy this episode as we go Beyond the Plate… with Zak Stern.This episode is brought to you by Keurig. Check out our merch at BeyondthePlateMerch.com.Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

Caitlin is back sharing another delicious cocktail. This time, she’s drawing inspiration from the traditional Hot Buttered Rum, using coffee. If you missed her first episode where she breaks down one of the most delicious cocktails we had all year, check out Season 5 / Episode 02. Enjoy this episode as we go Beyond the Drink… with Caitlin Smith. (cocktail recipe below)Warm and FuzzyMakes 1 DrinkThis drink is inspired by my New England roots and the classic Hot Buttered Rum cocktail. I’ve switched it up to match my love for coffee.1.5 oz Vodka, preferably vanilla flavored.5 oz Smoked Rum1 Tablespoon Compound Butter (recipe below).5 oz Pecan Syrup (recipe below)Hot coffeeCombine the vodka, smoked rum, butter and syrup in a coffee cup and pour hot coffee over the top. Use a handheld milk frother to incorporate all of the ingredients into the coffee. Sprinkle crushed dark chocolate espresso beans over the top.Habanero-Piloncillo Compound Butter:Add one cup of water and two piloncillo cones to a small sauce pot or pan. Depending on your desired spice level preference, add 1-2 halved habaneros and simmer until the piloncillo is fully dissolved and then remove the habaneros. In a stand mixer or with a handheld mixer, start whipping 1 pound of softened butter. Slowly add in some of the habanero-piloncillo syrup, to taste, while still keeping the integrity of the butter. Pecan Syrup:1 cup toasted pecans1 cup dark brown sugar1 cup water1 cinnamon stickAdd all ingredients to a small sauce pot or pan, bring to a light simmer and let reduce by about half.This episode is brought to you by Deep Eddy Vodka.Check out our Beyond the Plate Merch. Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

He is a chef, author and food equity advocate residing in Fairfield, Connecticut. Michel Nischan has hosted a dinner for the Dalai Lama and owned a restaurant with the late Paul Newman. He is the author of three cookbooks and was honored by the James Beard Foundation as the 2015 “Humanitarian of The Year.” In this episode we discuss his journey into the culinary world and lessons learned working with Hollywood royalty Paul Newman. He is the co-founder of Wholesome Wave, a nonprofit organization whose mission is to inspire underserved consumers to make healthier food choices by increasing affordable access to fresh fruits and vegetables. Enjoy this episode as we go Beyond the Plate… with Chef Michel Nischan. This episode is brought to you by Wickles Pickles.Check out our merch at BeyondthePlateMerch.com.Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

Lynn has a long and extensive career in the beverage industry, currently serving as National Spirits Specialist and Portfolio Mixologist for Heaven Hill Brands and Deep Eddy Vodka. She served as Chief Mixologist at Blackbird Restaurant in Chicago, among many other coveted establishments. She’s received numerous accolades throughout her career and was an inaugural member of the Dame Hall of Fame, which celebrates women in the beverage industry. In this episode, she walks us through the ultimate Bloody Mary sharing her “House” Bloody Mary Mix and the important element that each ingredient plays. Enjoy this episode as we go Beyond the Drink… with Lynn House. (cocktail recipe below)House Bloody MaryMake 1 drink 2.0 oz Deep Eddy 80.25 oz fresh lemon juice4.0 oz House Bloody Mary Mix (recipe below) Add vodka, lemon juice and bloody mary mix to a mixing glass, add ice and gently roll. Strain the cocktail over fresh ice into a collins or pint glass. Garnish simply; celery, lemon wedge, pickled green beans, or hard cheese skewer. House Bloody Mary Mix:(For best results, make a day ahead of time.)46 oz tomato juice4.0 oz fresh lemon juice.25 oz hot sauce.25 oz Worcestershire sauce2 Tablespoons prepared horseradish1/2 tsp salt1 tsp sugar1 tsp smoked paprika Mix all ingredients together and refrigerate to let mellow for at least 8 hours.This episode is brought to you by Deep Eddy Vodka.Check out our Beyond the Plate Merch. Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

He is a chef, dad, author and TV host based in Harlem, NY. JJ Johnson is a James Beard Award-winner for his cookbook “Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day.” He is the chef/owner of FIELDTRIP restaurant in Harlem (with other locations), which recently received the coveted title as one of the “Best New Restaurants in America” by Esquire magazine. In this episode we discuss the impact a trip to Ghana had on his culinary point of view and how his wife’s career as a nurse influenced him to feed frontline workers. He is a supporter of Share Our Strength, Food Bank For NYC and many more organizations. Enjoy this episode as we go Beyond the Plate… with Chef JJ Johnson. This episode is brought to you by Martin’s Famous Potato Rolls. Check out our merch at BeyondthePlateMerch.com.Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

He’s back for another episode of Beyond the Drink and schooling us in a Hot Toddy-esque drink. Tony Abou-Ganim is one of the pioneering and leading bar professionals in the world. He’s the founder of The Modern Mixologist and the author of two cocktail books. If you missed his first episode, check out Season 5 / Episode 02. Enjoy this episode as we go Beyond the Drink… with Tony Abou-Ganim. (cocktail recipe below)GloggMakes about 4-6 drinks8 oz Vodka1 bottle (750 ml size) dry red wine1/2 cup golden raisins1/3 cup sugarPeel of 1 orange 1 cinnamon stick6 whole cloves2 cardamom pods1/4 cup blanched sliced almonds, garnish1/4 cup golden raisins, garnishIn a large pot or pan, stir together the vodka, red wine, 1/2 cup golden raisins and sugar. Place the orange peel, cinnamon stick, cloves and cardamom pods in a square of cheesecloth and tie into a bag/sachet. Add the spice bag to the wine mixture and heat to a very light simmer, uncovered, for about 10 minutes. Stir every now and then making sure the sugar is dissolved and the mixture does not boil. Remove and discard the spice bag. Serve the glogg in heated mugs with slivered almonds and golden raisins to garnish.This episode is brought to you by Deep Eddy Vodka.Check out our Beyond the Plate Merch. Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

He is a chef, restaurateur, TV personality, author, educator and so much more. Jet Tila is internationally celebrated for his culinary expertise. In this episode we discuss how he launched his culinary career by hosting cooking classes in his backyard, how he executes his culinary vision, how he deals with obstacles both in and out of the kitchen, and how his kids and family help keep him grounded. He supports a number of organizations ranging from work with veterans to feeding hungry people. Enjoy this episode as we go Beyond the Plate… with Chef Jet Tila.This episode is brought to you by Keurig. This episode is brought to you by Wickles Pickles.Check out our merch at BeyondthePlateMerch.com.Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

Gui is an award-winning beverage pro out of Miami and co-founder of Unfiltered Hospitality (check out last week’s guest for the other half of Unfiltered). He is a partner in Chinola Passion Fruit Liqueur and the beverage guy at Baby Jane Cocktail House and Eatery in Miami. In this episode, he walks us through a drink called Sunshine State of Mind, a vodka-based cocktail he created during his time at Broken Shaker in Miami. He’s joined by business partner Ben Potts (who we heard from last week). Enjoy this episode as we go Beyond the Drink… with Gui Jaroschy. (cocktail recipe below)Sunshine State of MindMakes 1 cocktail 1.5 oz vodka.5 oz sunshine syrup (recipe below).25 oz Mandarine Napoleon.75 oz fresh lemon juiceSoda water, to topRosemary spring, to garnish Combine vodka, sunshine syrup, mandarine napoleon and lemon juice in a shaker tin with ice. Give a short, hard shake and then strain into a collins glass with ice and top with soda. Garnish with clementine wheels and a rosemary sprig.  Sunshine Syrup:To a large container, add 3 peeled clementines and muddle. Add the zest of 1 orange, 1 lemon and 2 ounces of fresh rosemary sprigs (about 8 sprigs). Pour 2.5 cups of boiling water on top, cover and let steep for 10 minutes. Add 3 cups of white sugar and stir until it is dissolved. Strain through a fine mesh strainer into a container, bring to room temperature, cover and store in the refrigerator.This episode is brought to you by Deep Eddy Vodka.Check out our Beyond the Plate Merch. Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

She is a mom, cook, author and tv personality from Deep Run, North Carolina. In this episode we discuss Chef Vivian Howard’s journey growing up on a farm, what she learned in and out of kitchens in NYC, and her move back to Eastern North Carolina (ENC), where she has been shining a national spotlight on the region’s food and culture. Howard shares her ups and downs of her personal and business life and what inspires her to keep going. She is an advocate for ENC, fighting hunger and the culinary industry as a whole. Enjoy this episode as we go Beyond the Plate… with Chef Vivian Howard. This episode is brought to you by Imperfect Foods.Enter code BEYONDTHEPLATE at sign up for 30% off your first box order.This episode is brought to you by Keurig. Check out our merch at BeyondthePlateMerch.com.Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

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 Jaroschy who we’ll hear more from next week. Enjoy this episode as we go Beyond the Drink… with Ben Potts. (cocktail recipe below)Judge JudyMakes 1 cocktail1.5 oz vodka0.5 oz dolin genepy0.75 oz fresh lemon juice0.75 oz fresh cucumber juice0.5 oz tarragon syrupTop Spirulina tincture Add the vodka, dolin genepy, lemon juice, cucumber juice and tarragon syrup to a cocktail shaker. Give it a quick shake and strain it into a collins glass. Top it with pebble ice and a dash of spirulina tincture and garnish with a marigold and a dehydrated lemon wheel.This episode is brought to you by Deep Eddy Vodka.Check out our Beyond the Plate Merch. Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

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 past decade by the Philadelphia Inquirer. Enjoy this episode as we go Beyond the Plate… with Chef Eli Kulp. This episode is brought to you by Wickles Pickles.Check out our merch at BeyondthePlateMerch.com.Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

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 utilized. The component recipes will yield more product than needed if you are making this at home.Makes 1 cocktail1.5 oz Vodka, such as Deep Eddy Vodka.5 oz Mezcal, such as Vago Elote1.5 oz Corn Milk (recipe below)1 oz Corn Nectar (recipe below)Corn chile powder (recipe below), optionalFresh cilantro leaves, garnishAdd vodka, mezcal, corn milk and corn nectar to a cocktail shaker and add ice. Shake well and strain into a corn chili powder rimmed martini glass. Place cilantro leaf on top. For the Corn Milk:1 quart cooked corn1 cup waterAdd to a blender, puree and strain through a fine mesh strain. Keep the pulp left in the strainer and set aside.For the Corn Nectar:1 quart water1 quart sugar2 cups cornIn a medium to large size sauce pot, add the water, sugar and leftover pulp from the corn milk and bring to a boil. When the sugar is fully dissolved, turn off the heat and let cool. When completely cool, strain out the nectar and set aside. NOTE: I keep the leftover corn and pulp, dehydrate it and use if for the corn chile powder rim, but this is optional.For the Corn Chili Powder:In a spice grinder, combine the dehydrated corn pulp/brittle, a stemmed and seeded dried arbol chili, a stemmed and seeded dried ancho chili and salt to taste. Grind to a coarse powder.This episode is brought to you by Deep Eddy Vodka.Check out our Beyond the Plate Merch. Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

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, much more. Symon continues to do extraordinary work for people in need in the Cleveland area through the Michael D. Symon Foundation. Enjoy this episode as we go Beyond the Plate… with Chef Michael Symon. This episode is brought to you by Keurig. Check out our merch at BeyondThePlateMerch.com.Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

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-Ganim. (cocktail recipe below)Luce Del Sol Makes 1 cocktail1 ½ oz Grapefruit Vodka¾ oz Aperitivo Aperol½ oz Honey syrup1 oz Fresh squeezed lemon juice1 oz Fresh squeezed orange juiceAdd grapefruit vodka, Aperol, honey syrup, fresh squeezed lemon and orange juices to a mixing glass; add ice and shake until well blended. Strain into an ice filled double old fashioned glass. Garnish with an orange spiral and lemon slices.This episode is brought to you by Deep Eddy Vodka.Check out our Beyond the Plate Merch. Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

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 Heads of State of France, how a near fatal car accident changed his life and the incredible work of the Jacques Pépin Foundation. Enjoy this episode as we go Beyond the Plate… with Chef Jacques Pépin. This episode is brought to you by Martin’s Famous Potato Rolls. Check out our merch at BeyondthePlateMerch.com.Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

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, CookTracks, and a project they were involved in with the NYC Wine & Food Festival and the South Beach Wine & Food Festival. For more information and updates, visit www.BeyondthePlatepodcast.com or follow along on social media @btplatepodcast. This season is made possible with the help of our friends at Keurig, Martin’s Famous Potato Rolls, Deep Eddy Vodka, Wickles Pickles and Imperfect Foods.Check out our merch at BeyondthePlateMerch.com.

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 favorite podcast app.For more information, visit www.CookTracks.com.Tag your meal on social media: #CookTracks / @CookTracksCookTracks is a production of Beyond the Plate. 

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 the top of their game handles criticism and what it’s like being a chef diagnosed with tongue cancer.