Beyond the Plate

Demi Natoli is the Beverage Director at Graduate Hotel Nashville. She spent time in Chicago at Lost Lake, which was voted one of the top 50 bars in the world by World's 50 Best Bars. Demi prides herself on ideating, crafting, and serving cocktails inspired by her Cuban-American heritage. In this episode, we discuss the process behind a gin cocktail she’ll be adding to one of her bar menus this Spring, and the inspiration behind the recipe. We also touch upon her work with The Equity Alliance, a black-led grassroots organization in Nashville, TN that strives to get more people of color active in the political process. Enjoy this episode as we go Beyond the Drink… with Demi Natoli. (cocktail recipe below)

Petty in Pink 

Makes 1 cocktail

2.0 oz gin, such as Fords Gin

.75 oz Pineapple Juice 

.75 oz Lime Juice 

.50 oz Strawberry-Lemongrass Simple Syrup

.25 oz Strawberry Liqueur

Combine all ingredients into a cocktail shaker, add ice and shake until well chilled. Strain into a coupe glass. Garnish with a microflower. 

For the Strawberry-Lemongrass Simple Syrup:

2 cups water

2 cups sugar

5 whole stalks of lemongrass, sliced horizontally and chopped

8 strawberries, hulled and quartered 

Add all ingredients to a medium sauce pot and place over medium heat. Bring to a bubble and simmer for 20 minutes. Remove from heat and let cool. Strain and store in the refrigerator.

This episode is Presented by Fords Gin.  

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This week, we’re taking a short break from our regular schedule to share a special bonus episode. Due to the large amount of incoming Thanksgiving questions, the Beyond the Plate family thought we’d get together to share some recipes and tips that will make your holiday a little easier (and maybe even tastier). This episode is moderated by our Executive Producer, Ian. You’ll hear Kappy’s game plan for Turkey Day, as well as from our Digital Media Producer, Sarah (who’s not too shabby in the kitchen herself). Enjoy this episode as we go Beyond the Plate…with a taste of what’s on our plates!

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Timestamps/Recipes:

[3:16] Why and how Kappy sous vide’s his turkey breasts 

Sous Vide Turkey Breasts

[4:10] Why and how Kappy ‘low roasts’ his dark meat turkey parts

Low-Roasted Dark Meat

[6:50] Sarah schools us on apps and cheese boards 

[11:49] All about spicy honey

[13:09] Kappy shares tips and tricks for prepping and cooking mashed potatoes

[16:15] Kappy shares tips and tricks for making gravy

[18:15] Kappy talks stuffing

Rachael Ray’s Apple, Celery and Onion Stuffing

[19:50] Negroni-Inspired Cranberry Sauce

[21:05] Our editor extraordinaire, Joel, shares what he’s drinking this Thanksgiving

[22:10] Sarah’s Cheesy Corn Casserole

Sarah’s Cheesy Corn Casserole

[23:55] Sarah’s Green Bean Casserole

[26:08] Sarah’s Simple Ice Cream Sundae (inspired by Lilia Restaurant, Brooklyn)

Shota Nakajima is the chef/owner of Taku Seattle and Kōbo Pizza in Seattle. His restaurants have racked up a number of accolades including “Best New Restaurant” by The Seattle Times and “Top 10 Restaurant” in Seattle Magazine. You may also recognize him from Season 18 of Bravo’s “Top Chef,” where he placed as a top three finalist and was awarded the season’s fan favorite. During this episode, Shota shares what it was like working 20-hour shifts at a Michelin star rated restaurant in Japan, what it was like opening a new restaurant five days before the shutdown of the pandemic, and stories from his time abroad. Shota gives back to his community in a number of ways, one of which is by cooking for fundraisers that benefit organizations like World Central Kitchen. Enjoy this episode as we go Beyond the Plate… with Chef Shota Nakajima.

This episode is brought to you by Graduate Hotels. 

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Vlad Novikov is the General Manager of the Silver Lyan in Washington, DC. Prior to being in DC, he spent several years in Chicago developing cocktail programs for various bars and lounges and also served as the Director of Cocktails and Culture at The Peninsula Chicago. Vlad walks us through a cocktail made famous by the legendary Ada Coleman at the Savoy Hotel in London. We discuss some of the work he does in support of the LGBTQ+ community as well as the importance of mentorship in the bartending community. Enjoy this episode as we go Beyond the Drink… with Vlad Novikov. (cocktail recipe below)

Hanky Panky

Makes 1 cocktail

(This drink was originally made by Ada Coleman from the Savoy Hotel in London.)

1.5 oz. Sweet Vermouth

1.5 oz. gin, such as Fords Gin

Fernet Branca, a few dashes

Orange peel

Stir and serve up with an expressed orange peel.  

This episode is Presented by Fords Gin.  

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Will Guidara is the former owner of Eleven Madison Park, a restaurant that once held the #1 spot on The World's 50 Best Restaurants list. He is often referred to as a master in hospitality - both in and out of the restaurant industry - which inspired him to write his first book, Unreasonable Hospitality; the remarkable power of giving people more than they expect. In this episode, we discuss behind-the-scenes stories from key moments and decisions he made during his career, why he champions hospitality, and learn more about his new book. We also touch upon his work with the IRC, the Independent Restaurant Coalition. Enjoy this episode as we go Beyond the Plate… with Will Guidara. 

This episode is brought to you by ONEHOPE Wine. 

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Haley Traub was the 2018 national champion of Speed Rack, an all-female bartending competition designed to highlight up-and-coming talent in the cocktail industry.  She has been bartending in New York City for a decade and is currently the GM of Lower East Side cocktail institution Attaboy, where she oversaw the team that took home the coveted #1 spot on North America’s 50 Best Bars 2022 list. Haley walks us through her Il Porto Negroni, a bitter and boozy variation based on a traditional negroni. She shares an incredibly touching story of the moment she won the Speed Rack title which to date has raised over 1 million dollars to benefit breast cancer research. Enjoy this episode as we go Beyond the Drink… with Haley Traub. (cocktail recipe below)

Il Porto Negroni

Makes 1 cocktail

1.5 oz gin, such as Fords

.75 oz Gran Classico bitter liqueur

.75 oz Port Wine

Double rocks, orange twist.

This episode is Presented by Fords Gin.  

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Yotam Ottolenghi is the author of nine bestselling and multi-award-winning cookbooks that have sold millions of copies around the world. He is the restaurateur and chef-patron of five Ottolenghi delis, as well as the NOPI and ROVI restaurants in London. In this episode, Ottolenghi shares why he believes people around the world are attracted to his food, how and why he has learned to balance home and work life, and all about his new book Ottolenghi Test Kitchen: Extra Good Things with Noor Murad. He incorporates a sense of giving back in all of the communities his restaurants are located as well as on a national and global level, specifically with Amos Trust. Enjoy this episode as we go Beyond the Plate… with Chef Yotam Ottolenghi.

This episode is brought to you by Graduate Hotels. 

This episode is brought to you by Fords Gin.

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

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Shawn Lickliter is considered one of LA’s most respected, talented, and innovative wine and spirits professionals. Since 2014, he has been the Beverage Director for Chefs Walter and Margarita Manzke’s properties including République, Manzke, Bicyclette Bistro, Petty Cash Taqueria, and Sari Sari Store. Shawn often takes inspiration from the Farmers Market, which is reflected in the cocktail he shares with us in this episode. His Lemon Verbena cocktail gets a seasonal lift from a homemade lemon verbena yogurt syrup! Shawn shines a light on a nonprofit born out of the pandemic called No Us Without You- an organization that provides food security for the undocumented immigrants who are the backbone of the hospitality industry in the greater Los Angeles area. Enjoy this episode as we go Beyond the Drink… with Shawn Lickliter.  (cocktail recipe below)

Lemon Verbena

Makes 1 cocktail

1.5oz gin, such as Fords Gin

.5oz Limoncello

.75oz Lemon Verbena Yogurt Syrup (recipe below)

.75oz Lemon Juice

1.5oz Club Soda

Combine all ingredients except club soda in a mixing tin with ice and shake. Strain into an ice filled rocks glass and top with club soda.

For the Lemon Verbena Yogurt Syrup:

250ml Lemon Verbena Tea Syrup

250ml Straus Dairy Whole Milk Plain Yogurt

Combine in a bowl. Stir until well incorporated.

For the Lemon Verbena Syrup:

250g Hot Water

250g Cane Sugar

10g Lemon Verbena 

Steep Lemon Verbena in hot water for 5 minutes. Strain and stir in the sugar until dissolved.

This episode is Presented by Fords Gin.  

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Daniel Humm has received numerous global accolades including multiple James Beard Foundation Awards, three Michelin Stars, and the #1 spot on the World's 50 Best Restaurants list. He is the Chef and Owner of Make It Nice, the New York-based hospitality group behind Eleven Madison Park and Eleven Madison Home. In this episode, Humm reflects on the pandemic, and how opening up his fine dining kitchen to make over 1 million meals for people in need changed his life. We discuss challenges in his career, what it took for him to get to the pinnacle of the restaurant world, what awards and accolades really mean to him, and the impact of a near life-threatening cycling accident. He is a Co-Founder of Rethink Food, a nonprofit whose mission is to create a more sustainable and equitable food system by bridging the gap between perfectly good food that would go to waste with the demand for meals that food-insecure people face. Enjoy this episode as we go Beyond the Plate… with Chef Daniel Humm.

Update: The day after this episode aired, EMP received the accolade of being the first three Michelin star rated vegan restaurant in the world. 

This episode is brought to you by Fords Gin.

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Ludo Lefebvre is a chef, restaurateur, author, TV personality and twin dad. He is one of the most influential chefs in Los Angeles who is credited with starting the pop-up restaurant phenomenon. You may have eaten in one of his award-winning restaurants such as Petit Trois or seen him on one of the many TV shows he’s hosted. In this episode we discuss his childhood in Burgundy, France as a young culinary apprentice and how he eventually made his way to Los Angeles in the 90’s. He shares how he feels about awards and accolades, what he hopes future chefs will say about him and more. Ludo gives back to his community in a number of ways from packing food at food banks to helping the homeless, and he also gives praise to World Central Kitchen for keeping his restaurants active during the pandemic by helping to feed people in need. Enjoy this episode as we go Beyond the Plate… with Chef Ludo Lefebvre.

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