Beyond the Plate

This week is all about snacks! We are joined by Chris Bellinger, the Chief Creative Officer of PepsiCo Foods US, and the man behind the viral TikTok handle @FLVR_US; a community of people who have shared over 1,750 recipes using Frito-Lay brands as ingredients in cooking. Chris shares how in just six months the handle amassed one million followers and grew into one of the biggest branded food entertainment communities on TikTok! If you ever cared to learn about how brands go viral, this interview is a must-listen.

And of course, it’s not an episode of Beyond the Plate if we don’t talk about social impact. Chris discusses how Frito-Lay brings a smile to every bite by making a positive impact on their consumers. They work with countless organizations to give back to communities, some of which include The Birthday Party Project, Stacy’s Rise Project, GENYOUth and more. Enjoy this episode as we go Beyond the Plate… with Chris Bellinger of Frito-Lay and PepsiCo Foods US.

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Kate and Suzu both competed in the hit Netflix reality competition series, “Drink Masters.” As you’ll quickly notice in this discussion, they also happen to be great friends. Kate’s award-winning bar is in Albuquerque, New Mexico. She’s been named by Drinks International as one of the industry's "Top 100 Most Influential Figures in the World." Suzu is a returning guest of Beyond the Drink (Season 6), and has worked in some of San Francisco’s most iconic cocktail bars.

In this episode, Kate shares a cocktail called “Goo Goo For Suzu” (gin, gooseberry, yuzu, togarashi, calpico) that was inspired by her time filming “Drink Masters.” Suzu shares a drink called “Still Together in San Junipero” (gin, cacao rum, pink guava, yuzu juice, amaro, and clarified with milk) that was inspired by another Netflix show, “Black Mirror.” 

Kate and Suzu share how they each give back to their communities. Kate does work with New Mexico Black Cat Cultural Enterprises as well as S.A.F.E. House, an organization that connects her and her staff with families in need. Suzu added on to what he spoke about in Season 6/Episode2 by sharing how he and his bar show support to the community not only through fundraisers and events, but also by sharing tools and resources of how to support the AAPI community. Enjoy this episode as we go Beyond the Drink… with Kate Gerwin and Christian “Suzu” Suzuki.

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

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

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Ed and Natasha Tatton are the husband/wife duo of BReD, the popular vegan bakery + cafe in Whistler, BC.  They’re about to release their first book; BReD: Sourdough Loaves, Small Breads, and Other Plant-Based Baking (available November 2023), which will add to their already loyal following at the bakery as well as the hundreds of thousands of people who tune-in to their social media to watch Ed shaping dough to upbeat tunes. 

In this episode we learn about their journey from vegetarian to plant-based and how (for Ed), it reignited a passion for cooking. Natasha shares her theory for vegan options in restaurants and how they wow guests at their bakery day in and day out. We also throw them in the hot seat with questions from some of the world’s most renowned chefs.

There’s more to this kind and talented couple than their micro-bakery. Ed and Natasha have baked-in (pun intended) social impact into the very core of their business operations. They’re not just baking delicious breads and treats; they’re also making a difference with initiatives like their work with Trees for the Future. Enjoy this episode as we go Beyond the Plate… with Ed and Natasha Tatton.

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

This episode is brought to you by Frito-Lay.

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

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Ago and Giorgio are two famed mixologists leading one of the world’s best bars. They are among the most influential and awarded personalities on the global mixology scene and are considered pioneers who have elevated mixology to a form of art and style. 

In this episode of Beyond the Drink, we delve into the serendipitous meeting of these two bar minds, while unraveling the history behind the Connaught Martini. We learn insights on proper bar etiquette and learn more about their signature line, “straight up with style, and don’t forget the smile.”

Ago and Giorgio share their commitment to the community through their work with Hospitality Action. They discuss the importance of how a little help can make a big impact. Enjoy this episode as we go Beyond the Drink… with Ago Perrone and Giorgio Bargiani. (cocktail recipe below)

Connaught Martini

Makes 1 cocktail

75 ml Connaught Bar Gin or Vodka

15 ml vermouth blend

3 drops of Connaught Bitters (to be chosen among five: tonka, ginseng e bergamotto, cardamomo, lavanda, semi di coriandolo)

Lemon peel or olive, for garnish

Mix gin or vodka with the vermouth blend over ice. Strain into a chilled Martini coupe which has been wet with the bitter drops. Garnish with lemon peel or olive. Serve with a smile.

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

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Katianna and John are the Chefs/Partners of Yangban; a Modern-Korean American Restaurant in the heart of Downtown L.A.’s Arts District. They showcase an autobiographical experience that celebrates their respective backgrounds. 

Since opening, Yangban has earned accolades such as the coveted spot in Bon Appetit's “Top 10 Best New Restaurants in America,” Condé Nast Traveler's “Best New Restaurants in the World,” and Esquire's “Best New Restaurants in America,” and "Chef(s) of the Year.”

In this episode, we learn how their respective journeys through some of the finest Michelin-starred restaurants in the country - where they honed their craft - paved the way for the innovative flavors and techniques that grace Yangban's menu today. 

Katianna and John’s influence goes beyond the kitchen. They are committed champions of their communities, extending their support to causes like Regarding Her, the Skirball Cultural Center, No Us Without You, and more. Enjoy this episode as we go Beyond the Plate… with Chefs Katianna and John Hong.

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

This episode is brought to you by Martin’s Famous Potato Rolls.

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

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Ben and Jamie own and operate a number of bars together in Nashville, TN. Their innovative approach to all things drinks has helped ramp up the level of expectation in Nashville to national acclaim. Hear how they traveled the world exploring the lands of sugarcane and agave, ultimately creating a menu that pays homage to exotic flavors and authentic recipes. 

It’s no wonder Tennessee is nicknamed “The Volunteer State.” Ben and Jamie talk about some of the efforts they’ve been a part of in giving back to the community. Whether donating over 20,000 meals for industry workers during covid to raising funds for natural disasters around the world, they and their teams are there to assist. Enjoy this episode as we go Beyond the Drink… with Ben Clemons and Jamie White. (cocktail recipes below)

Lost Bird (Ben)

Makes 1 cocktail

1.5 oz Fords Gin

1 oz coconut cream

3/4 oz Genepy Des Alpes 

3/4 oz fresh lime juice 

Mint sprig, to garnish

Dehydrated lime wheel, to garnish

Shake and serve over pebble ice in a highball glass. Garnish with a fresh mint sprig and dehydrated lime wheel.

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GoodTimes Gimlet (Jamie)

Makes 1 cocktail

1.5 oz Fords gin

1/2 oz yuzu

3/4 oz rosemary syrup

Shake all ingredients together in a cocktail shaker filled with ice and strain into a coupe glass.

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

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

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Meet the dynamic hospitality power couple, Tracy and Arjav, behind Austin's renowned Birdie's restaurant, recently crowned by Food & Wine Magazine as “Restaurant of the Year." Birdie's is more than a restaurant; it represents this couple’s shared vision for a reimagined culinary model that places sustainability and equity at its core.

Hear the story of how a mere coin flip helped determine their next big life move, ultimately impacting their family, a city, and the culinary industry as a whole.

Tracy and Arjav’s commitment to the culinary world extends beyond the restaurant. They are advocates for organizations like Southern Smoke Foundation, and they prioritize mentoring and nurturing their dedicated staff. Enjoy this episode as we go Beyond the Plate… with Chef Tracy Malechek-Ezekiel and Arjav Ezekiel.

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 

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There is a very special episode of Beyond the Plate coming Friday. Until then, from the team behind Beyond the Plate, we’re proud to welcome our new family-friendly podcast, Clean Plate Club. It's like storytime... with recipes. 

Today, we’re sharing an episode featuring Tiffani Thiesen. If you enjoy it, you can find all of the episodes on the podcast platform you’re listening on, so make sure to check out Clean Plate Club, hit that subscribe button and follow along.

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Tiffani is a mom, cook, actress and author. This recipe is from her new cookbook called Here We Go Again: Recipes and Inspiration to Level Up Your Leftovers.

Garbage Pound Cake

Makes 1 pound cake

2 sticks unsalted butter, cut into 1-inch pieces, at room temperature

1 ½ cups granulated sugar

½ teaspoon kosher salt

1⁄2 teaspoon baking powder

5 large eggs, at room temperature 

1 1⁄2 cups all-purpose flour 

1⁄2 cup sour cream, at room temperature

1 tablespoon vanilla extract or vanilla paste 

1 cup baking chips, dried fruit, toasted shredded coconut, and/or toasted chopped nuts 

Chocolate Drizzle:

1⁄4 cup heavy cream 

4 ounces chocolate chips or roughly chopped chocolate of any type (1/2 cup) 

1. To make the cake: Preheat the oven to 350 F. Use 1 tablespoon of the butter to generously grease a 9 x 5-inch nonstick baking dish. If you’re using a glass loaf pan and not nonstick, you’ll want to line it with parchment paper and leave a 3-4 inch overhang on the sides. Glass pans take longer to heat up, which may lead to a longer bake time, so test the cake after the bake time, then continue to bake in 5-minute increments until a toothpick inserted into the center comes out clean. The parchment “handles” will help ensure it comes out easily.

2. In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining butter, sugar, salt, and baking powder. Beat on high speed, scraping down the sides of the bowl every few minutes, until the butter is light in color and very fluffy, about 8 minutes. Lower the speed to medium and add the eggs one at a time, beating well after each addition. Turn the mixer off and scrape down the sides of the bowl. Add 3⁄4 cup of the flour and beat on low to just combine. Add the sour cream and vanilla and increase the speed to medium to mix well. Pause to scrape the sides once again. Add the remaining 3⁄4 cup flour and mix on low until just combined. Use a spatula or wooden spoon to fold in your mix-ins of choice.

3. Add the batter to the prepared pan, making sure to spread the mixture evenly from edge to edge with a rubber spatula to ensure there are no air pockets in the batter. Bake for 1 hour and 15 minutes, or until the loaf is deeply golden brown around the edges, the top just begins to crack, and a paring knife or skewer inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before removing the loaf and transferring it to a cooling rack to cool completely. 

4. To make the drizzle: In the microwave or a small pan over medium-low heat, heat the heavy cream until it just begins to steam, 30 seconds in the microwave or about 1 minute on the stove over medium-low heat. 

5. Add the chocolate to a small bowl and pour the hot cream over the top. Let the mixture sit until the chocolate melts, 2 to 3 minutes, then whisk together. Place the pound cake on a serving plate and drizzle the chocolate over the top. Slice and serve. To store, tightly cover the cake with plastic wrap and store at room temperature for 2 to 3 days. 

This episode is brought to you by Guidecraft. Makers of the original Kitchen Helper® Step Stool.

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

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Matt and Daniel are a chef/bartender duo based in Oakland, CA. Daniel approaches the ingredients for his drinks with a culinary sensibility while Chef Matt’s cooking style combines his Mexican background and his love for exploring other cultures through their food. It is often that guests find Matt’s ingredients from the kitchen like chiles, spices and herbs infused into one of Daniel’s cocktails, bringing a holistic approach to seasonal dining.

Matt and Daniel have given back to their community by working with organizations such as World Central Kitchen and Community Kitchens in Oakland. Enjoy this episode as we go Beyond the Drink… with Matt Meyer and Daniel Paez. (cocktail recipe below)

Last Word

Makes 1 cocktail

1 oz Fords gin

1 oz lime juice

.75 oz green chartreuse

.75 oz luxardo maraschino

Cherry, to garnish

Add the gin, lime juice, and green chartreuse to a shaker with ice. Shake and strain into a chilled coupe glass. Garnish with a cherry.

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

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

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Kyle and Katina Connaughton are the husband/wife duo behind 3 Michelin Star “SingleThread Farm-Restaurant-Inn,” in Healdsburg, CA. 

Kyle is the Head Chef and has worked for some of the biggest culinary names around the world from Japan to England to the US. He is professor emeritus at The Culinary Institute of America, and co-published the book Donabe: Classic and Modern Japanese Clay Pot Cooking. 

Katina is the Head Farmer of SingleThread Farm at Dry Creek’s 24 acre property, which includes greenhouses, heirloom orchards, bee hives, a foraging program and floral design department. Everything Katina grows is used daily in Kyle’s kitchen.

Both Kyle and Katina have ingrained the notion of giving back to the community through much of what they do and who they are. They discuss a number of organizations including Sonoma Family Meal, The Skatepark Project, Chill Foundation, Corazón Healdsburg, Russian Riverkeeper, and more. Enjoy this episode as we go Beyond the Plate… with Chef Kyle and Katina Connaughton. 

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

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

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