Beyond the Plate

Ross and Joe are accomplished bar industry veterans representing the west coast. 

Ross Simon is a globally renowned bartender based in Arizona. He’s worked with numerous bars, hosted cocktail seminars and produced cocktail competitions. He now owns and operates two award-winning cocktail bars.

Joe Brooke is the west coast trade advocacy manager for Fords Gin. He is entrenched in the world of LA mixology having worked in some of the most famous cocktail venues and alongside some of the biggest names in the global cocktail scene.

Ross and Joe discuss how they give back to their communities; Joe in partnership with Fords Gin via their support for the bartending community, and Ross through his cocktail event, “Arizona Cocktail Weekend,” which donates proceeds to various organizations such as Another Round Another Rally. Enjoy this episode as we go Beyond the Drink… with Ross Simon and Joe Brooke. (cocktail recipes below)

Slap n Tickle (Ross)

Makes 1 cocktail

1.25 oz House Coconut rum

1.25 oz Fords Sloe gin

.4 oz Lemon juice

.4 oz Lime Juice

.75 oz mango monin syrup

Shake and strain over cubed ice in a rocks glass. Garnish with lemon & lime & mint sprig.

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

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From the team behind Beyond the Plate….. Clean Plate Club is for kids and grown-ups, encouraging everyone to get excited about cooking. It’s like storytime…but with recipes. Listen along as we share delicious dishes and tasty treats from chefs and celebrities who cook at home with their kids. Targeted for children ages 3-103, Clean Plate Club is a way to get your littles involved in the kitchen and excited to eat the food they create!

Join us for this intro episode as Kappy and his twins, Leo + Ella, share a recipe they make together that happens to be nutritious and delicious!

Leo + Ella’s Peanut Butter Balls

Makes 20 balls

1/2 cup peanut butter, we like Skippy natural/creamy (you can use an alternative)

1/3 cup honey or maple syrup

1/2 teaspoon vanilla extract

1/4 teaspoon kosher salt

1/4 teaspoon ground cinnamon 

1 ¼ cups Oats, we like Bob's Red Mill Gluten Free Oats (feel free to use any brand)

1/2 cup mix-ins, we like half raisins and half mini chocolate chips, such as Enjoy Life brand’s mini chips

1. Place the peanut butter, honey or syrup, vanilla, salt and cinnamon in the bowl of a stand mixer - if you don’t have a mixer, add to a medium size mixing bowl.

2. If you are using a stand mixer, use the paddle attachment and mix on speed 2 until the mixture is fully combined. If you are using a mixing bowl, mix everything together with a spatula, spoon or whisk.

3. With the stand mixer turned OFF, add all of the oats. Then, turn to ‘low’ and then speed 2, until mixture starts to come together. Increase to speed 4 or 6 for about 5-10 seconds or until well combined. If using a mixing bowl…mix and mash everything together.

4. Once everything is combined, turn the mixer off and add mix-ins. 

Turn the mixer back on to speed 2 or 4 until mix-ins are fully incorporated. If mixing by hand, add the mix-ins now and stir. 

The mixture should resemble a slightly sticky dough that holds together when lightly squeezed. If it feels a little too sticky, add more oats, only 1 tablespoon at a time. 

5. Place the bowl in the refrigerator for about 20-30 minutes, until it starts to get a little firm (you can leave it in there for up to a few hours if you’d like). If you’re keeping it in the fridge for a few hours or more, you may want to cover it.  

6. Prepare a baking sheet (or large plate) by lining with plastic wrap or parchment paper. 

After 20-30 minutes, remove the bowl from the refrigerator, and using a small spoon, portion into small balls the size of about 1 tablespoon, or whatever size you prefer. We like to use a 1 tablespoon size ice cream scoop.

7. Place portioned balls on the plastic wrap-lined baking sheet. Once portioned, go over each of them and make sure they are rolled well. Place the baking sheet back in the fridge or freezer to set up a bit so they become firm. 

Once they firm up, store in a covered container or ziploc baggie in the refrigerator. 

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

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Executive Producer/Host: Andrew “Kappy” Kaplan

Co-Executive Producer: Ian Cohen

Producer/Editor: Joel Yeaton

Producer: Shant Petrossian

Digital Producers: Red Summit Productions

Social Media: Aki Gaythwaite

Kid Voices: Leo + Ella Kaplan

Music & Sound: Jeffrey Goldford and the Likeminds

Educational Consultant: Barbara Johnson

Album Artwork: Dave Bogart

Clean Plate Club is a production of Beyond the Plate.

Ken Oringer is a James Beard award-winning Boston-based chef, restaurateur, and philanthropist. He has a collection of renowned restaurants including Uni, Toro, Coppa, Little Donkey and Faccia a Faccia.

At 10 years old, his daughter Verveine Oringer, faced a life-changing diagnosis of celiac disease. Today, at 14, she is a champion for ALL kids in the kitchen, embracing her passion for food and cooking with enthusiasm. 

In this episode, we discuss their new cookbook, Cooking with My Dad, the Chef: 70+ kid-tested, kid-approved (and gluten-free!) recipes for young chefs! A must-have for young chefs and food enthusiasts alike. 

Not only is Ken known for his exceptional talent in the kitchen, but also for his unwavering generosity and social impact. (Learn more in Season 6/Episode 17.) Verveine shares about the Celiac Kids Connection, a community of families that shares ideas, encourages each other, advocates and provides education about celiac disease. Enjoy this episode as we go Beyond the Plate… with Chef Ken and Verveine Oringer.

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We’re joined by two extraordinary industry pros from the Fords Gin advocacy team, to talk about…gin!

Meet Nandini, the Brand Advocate for Chicago who has worked in some of Chicago’s most celebrated bars. She focuses her time educating bartenders and consumers on the Fords Gin brand.

Joining her is Alex, the Trade Advocacy Manager in Northern California, with an impressive background that spans the cocktail scenes of NYC, Miami, San Diego, and the Bay Area. His diverse experiences give him a unique perspective on the world of gin. 

These two industry pros also share their passion for social impact. Nandini introduces us to the inspiring organization Glass Half Full, while Alex highlights the incredible work of Dining For Justice. Enjoy this episode as we go Beyond the Drink… with Nandini Khaund and Alex Maynard.

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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Stuart Brioza and Nicole Krasinski are the husband/wife “duo” and Chef/Owners of the legendary State Bird Provisions, The Progress, and The Anchovy Bar in San Francisco. They’ve racked up Michelin Stars, James Beard Awards, Food + Wine Magazine’s Best New Chef and Best Chef All-Stars, and more!

Listen along as we get the story of a world-renowned restaurateur who turned down an investment in State Bird Provisions (later calling it the biggest mistake of his career).

Beyond their culinary achievements, Stuart and Nicole give back through inspiring programs and organizations like Creativity Explored and Meals on Wheels San Francisco. Enjoy this episode as we go Beyond the Plate… with Chefs Stuart Brioza and Nicole Krasiniski. 

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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Mike Capoferri is the owner of a Los Angeles neighborhood cocktail bar with a program focused excellence, consistency and sustainability. His bar was recently voted #10 on the list of North America’s 50 Best Bars 2023. Get ready for some mind-blowing insights as he shares the secrets behind one of the bar’s signature cocktails. Mike is a true advocate for making a positive impact. He’s actively involved with Echo Park Trash Club and No Us Without You. Enjoy this episode as we go Beyond the Drink… with one half of a dynamic bartending duo… Mike Capoferri.  (cocktail recipe below)

Liquid Picnic

Reads like a salad, drinks like a Martini

London Dry Gin, such as Fords

Citron Liqueur, such as nardini acqua di cedro

Dry Vermouth

Black Pepper tincture

Salt/saline solution

Rosemary distillate 

Clarified tomato water

Stir. 

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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Larry Forgione is considered “the godfather” of American cuisine and is largely responsible for changing the way Americans eat, beginning the entire “Farm-to-Table” movement. 

Marc Forgione is the acclaimed chef and owner of NYC restaurants Peasant, Restaurant Marc Forgione, and One Fifth. He is the youngest American born chef to ever receive a Michelin star and also the winner of “Iron Chef” Season 3.

In this episode, we discuss:

• What it was like being Larry Forgione’s son as a young cook in the early 2000’s
• The moment Marc knew he was ready to open his own restaurant
• How Larry came to coin the term “free-range” 
• Advice for other “duos” + more!

The Forgiones are incredibly philanthropic. Larry is co-founder of NYC Citymeals on Wheels Chefs’ Tribute event, and Marc works with organizations such as Cookies For Kids’ Cancer and City Harvest. Enjoy this episode as we go Beyond the Plate… with Chefs Larry and Marc Forgione.

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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Chris Shepherd is the former Chef/Owner of award-winning Underbelly Restaurant (and Underbelly Hospitality), which he opened in 2012. He’s been awarded “10 Best New Chefs in America” by Food & Wine in 2013, a James Beard Award for “Best Chef: Southwest” in 2014, Robb Report's “Chef of the Year” in 2019, and Underbelly was named one of the best new restaurants in the country by both Bon Appetit and Esquire. In this episode, Shepherd shares why he has so much love for the Houston food community, why he recently decided to step away from Underbelly Hospitality, and his goal in focusing attention on the well-being of fellow industry workers. His Southern Smoke Foundation has distributed more than $10.4 million to food and beverage industry workers in need, via their Emergency Relief Fund. Enjoy this episode as we go Beyond the Plate… with Chef Chris Shepherd.

This episode is brought to you by Graduate Hotels. 

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

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This week is all about the martini! We caught up with Simon Ford of Fords Gin to discuss Music to Drink Martinis To, a new program that serves as a love letter to the iconic martini cocktail and the brand’s affinity for music. Simon shares all about the program, which includes a seven-track vinyl LP with an accompanying booklet filled with martini tips, tricks and recipes. In this episode, Simon talks all about the history of the martini and the various components including the iconic glass, ice, vermouth, garnishes and of course, gin. Enjoy this episode as we go Beyond the Plate AND Beyond the Drink... with Simon Ford. 

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Jimmy Wang oversees the culinary operations for more than 2300 Panda Express restaurants around the world. From creating and implementing recipes, to training across the globe, he is responsible for the infamous and innovative ‘American Chinese’ food served daily. In 2021, Wang was honored in Nation’s Restaurant News ‘Chef Power List.” In this episode, Jimmy shares how moments from his childhood in Taiwan helped shape his journey to becoming Executive Director of Culinary and Product Innovation at Panda Restaurant Group. Chef Jimmy shares some of the extraordinary work the Panda team does with Panda Cares, the philanthropic arm of Panda Restaurant Group whose purpose is to serve the health and education needs of underserved youth and to foster the spirit of giving (DO NOT MISS THIS PART). Enjoy this episode as we go Beyond the Plate… with Chef Jimmy Wang.

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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