Beyond the Plate

Bryan and Michael Voltaggio are brothers, business partners, chefs, restaurateurs, authors, TV personalities and dads. In this episode we discuss how they went from teenagers working at a Holiday Inn in Maryland to being arguably the best known duo in the food world. We talk about the different paths each of them took to get to where they are today, the moment they realized they had made it as chefs, what motivates them, and how and where they lean on each other in their restaurant creative process. Bryan and Michael are both extremely active in their communities helping many organizations; Bryan with No Kid Hungry and Michael with Los Angeles Mission. Enjoy this episode as we go Beyond the Plate… with Chefs Bryan and Michael Voltaggio.

This episode is brought to you by Wickles Pickles.

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In last week’s episode of Beyond the Plate, we talked with Chef Brooke Williamson. When we asked for her go-to snack, she shared a couple of her current favorites. We were intrigued by the honeyglow pineapple (more on that in the episode). For this week’s Beyond the Drink, ONEHOPE Wine’s Head Winemaker (Mari Wells Coyle) drops some knowledge about pinot grigio and why this dry wine pairs so well with this particular sweet and low acid fruit. Enjoy this episode as we go Beyond the DRINK…with wine and honeyglow pineapple. 

ONEHOPE wine Mari discussed in this episode: Pinot Grigio

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Brooke Williamson is a chef, restaurateur, TV personality and mom. She was the youngest female chef to cook at the James Beard House at 22 years old, was crowned the winner of “Top Chef” Season 14, and was the first winner of Food Network’s “Tournament of Champions.” Brooke and her husband/business partner, Nick Roberts, own Playa Provisions in Playa Del Rey, CA. In this episode we discuss what it was like being the youngest sous chef at the renowned Michael’s of Santa Monica, what one of the best chefs in the country has to say about Brooke and her cooking style, and why she feels it is so important to use her platform for good. She is a tireless advocate for No Kid Hungry, using her voice to help end childhood hunger in America by ensuring all children get the healthy food they need every day to thrive. Enjoy this episode as we go Beyond the Plate… with Chef Brooke Williamson.

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In last week’s episode of Beyond the Plate, we talked with Chef Kristen Kish. When we acknowledged summer grilling season is upon us and asked her favorite thing to put on a bun, she through us a curveball; ice cream in a sweet brioche bun. For this week’s episode of Beyond the Drink, ONEHOPE Wine’s Head Winemaker (Mari Wells Coyle) tackles which wine she’d pair with this sweet, ice cream sandwich-sounding treat. Mari shares why the flavors of (strawberry) ice cream pair so well with Pinot Noir and educates us more about the grape. Enjoy this episode as we go Beyond the DRINK…with wine and ice cream in a sweet brioche bun.

ONEHOPE wine Mari discussed in this episode: Pinot Noir

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Kristen Kish is a chef, author and TV personality. She was born in South Korea and grew up in Kentwood, MI. You may know her from Bravo’s “Top Chef” (or one of her many other TV shows), and you will soon see her as Alton Brown’s co-host on Netflix’s new “Iron Chef: Quest for an Iron Legend.” In 2018, she partnered with The LINE Hotels to open her first restaurant, Arlo Grey,  in Austin, TX. In this episode we discuss how she went from struggling with her sexuality, anxiety and depression, to being named the winner of “Top Chef” Season 10. In addition to her incredibly busy career, she is an advocate for many nonprofit organizations, including Out Youth, Ali Forney Center  and more. Enjoy this episode as we go Beyond the Plate… with Chef Kristen Kish.

This episode is brought to you by Wickles Pickles.

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This week, we’re taking a short break from our regularly scheduled episode to bring you a bonus cookalong featuring our partner at Martin’s Famous Potato Rolls. Join host, Kappy, in his kitchen (and at the grill) as he cooks up a burger he created for Martin’s called, “That Spicy Burger, on a Big Marty Roll with Wicked Pickle Chips, Calypso Sauce and Provolone Piccante Cheese.” He’ll walk you step-by-step through the recipe in real time, so you can join him and cook-along from your own kitchen (and grill). Go to beyondtheplatepodcast.com or check out the episode notes in your podcast player to get the full recipe. Cook. Eat. Repeat.

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

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That Spicy Burger, on a Big Marty Roll with Wicked Pickle Chips, Calypso Sauce and Provolone Piccante

INGREDIENTS:

Cajun Spice: (makes about 1 cup)

1/4 cup paprika

1 Tablespoon Kosher salt

1 Tablespoon granulated onion

1 Tablespoon granulated garlic

1 Tablespoon cayenne red pepper

1 Tablespoon ground white pepper

1 Tablespoon coarse ground black pepper

1 teaspoon dried oregano

1 teaspoon dried thyme

Calypso Sauce: (Makes about 2/3 cup)

1/2 cup mayo

2-3 Tablespoons sour cream

1 teaspoon white vinegar

1 teaspoon dried onion

2 Tablespoons cajun spice, homemade or store-bought

1/4 teaspoon ground cumin

1/4 teaspoon dried dill

For the Burger:

1 ½ pounds ground beef, preferably 80:20 blend

Kosher salt and black pepper

Cooking spray

4-8 slices of Provolone piccante (sharp provolone) or Pepper Jack Cheese

4 Hamburger Rolls, such as Martin’s Big Marty’s Rolls

1 jar Pickles Chips, such as Wickles Wicked Pickle Chips (about 4-5 per burger, plus some for snacking)

Preheat your grill to medium high heat. 

For the Cajun Spice:

In a small mixing bowl, add all of the spices, stir together with a fork and set aside. You will use this in the calypso sauce and the remaining spice blend can be covered and stored in your spice cabinet for future recipes that call for a (spicy) spice rub on fish, pork, chicken, etc.

For the Calypso Sauce:

In a small mixing bowl, add the mayo, sour cream and vinegar and stir well with a small whisk or fork. When combined, add the remaining spices, stir until completely combined and set aside. If you have leftover sauce, this is great as a spicy dip for vegetables or as a spread on sandwiches.  

For the Burger:

Place the ground meat in a medium size mixing bowl and without overworking, form one large ball. Gently flatten with your hand and then score with the side of your hand to make a plus sign. You will have 4 equal sides/sizes, about 6 ounces each. Grab ¼ and gently form patties, about 3/4 inches thick, making sure they are at least the size of your burger roll or a ¼” bigger. Make a good size divot or large thumb print in the middle of each patty so when the burger cooks, it does not bulge in the middle.   

Season both sides generously with salt and pepper, give a light spritz of cooking spray on both sides (little insurance policy for sticking) and place on the hot grill. Let cook about 3-4 minutes per side for medium- a minute less for rare and a minute more for medium well. Top with cheese a minute or two after flipping, place the roll top/crown over the burger and the roll bottom/heel on top of that… to let the “meat steam” permeate the roll…. and “let it ride.” (Thank you, @MotzBurger)

To Assemble:

Take the bottom/heal and spoon a light smear of the calyspo sauce all over, about 1 generous tablespoon. Place 4-5 pickles over that and then the patty with the top/crown.

Eat. Up.

Makes 4 Burgers

EQUIPMENT:

2 small mixing bowls

1 medium mixing bowl

1 sheet pan/baking sheet

Aluminum foil

2 forks or a small whisk

1 spoon, for smearing sauce on the roll

Measuring spoons

Measuring cups

Spatula, for the grill

Grill or cast iron skillet

Joshua Weissman is a chef and best-selling cookbook author. He grew up in Los Angeles and at age 18 moved to Austin, Texas where he started his professional career in some of Austin’s most prominent kitchens. At age 22, he started making YouTube videos about food with the goal of providing as much value as possible to people. He soon became one of the most recognized chef/content creators and has amassed millions of followers across YouTube, TikTok and other social media platforms. When he announced the release of his book, “An Unapologetic Cookbook,” it became the No. 1 bestseller of all books on Amazon in less than three hours. In this episode we discuss how food and cooking was an outlet for him as a kid that was bullied, how his family supported his journey, and we dive into his creative process of content creation. Weissman believes chefs are conduits of the communities they sit down in and shines a light on Southern Smoke, an organization that provides assistance to people in the food and beverage industry. Enjoy this episode as we go Beyond the Plate… with Chef Joshua Weissman.

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

This episode is brought to you by ONEHOPE Wine. 

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In last week’s episode of Beyond the Plate, we talked with Chef Maneet Chauhan of Morph Hospitality Group in Nashville, TN. She is an award-winning chef, author, TV personality and mother. When we asked Maneet her favorite snack, without hesitation, she held up a bag of an Indian-Spiced Trail Mix. For this week’s episode of Beyond the Drink, ONEHOPE Wine’s Head Winemaker (Mari Wells Coyle) shares which wine she chose to pair with this sweet, spicy and salty combo. As always, she shares the history of the grape/wine and how the flavor and aroma works so well with this particular snack pairing. Enjoy this episode as we go Beyond the DRINK…with wine and Indian-Spiced Trail Mix.

ONEHOPE wine Mari discussed in this episode: Zinfandel

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Maneet Chauhan is an award-winning chef, author, TV personality, mother, and Founding Partner and President of Morph Hospitality Group in Nashville, Tennessee. She’s worked in some of the finest hotels in the world and some of the greatest restaurants across the US. Maneet competed AND WON Guy Fieri's Tournament of Champions where she donated her winnings of $40,000 to help different restaurants survive the pandemic. In this episode, we discuss why she has a hard time saying no, and how her no-nonsense husband/business partner is the yin to her yang. She shares an unbelievable story of how her son was born at 5am the same day her first restaurant in Nashville was set to open that evening at 5pm. Chauhan is an incredibly philanthropic chef sharing her voice and talents with the likes of World Central Kitchen, March of Dimes, United Cerebral Palsy, One Generation Away, Nashville Food Project and more. Enjoy this episode as we go Beyond the Plate… with Chef Maneet Chauhan.

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

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In last week’s episode of Beyond the Plate, we talked with Chef Phil Tessier of Press Restaurant Napa Valley. When we asked him his favorite snack, he said it’s usually something he can walk around eating like peanuts or almonds. For this week’s episode of our Beyond the Drink series, ONEHOPE Wine’s Head Winemaker (Mari Wells Coyle) shares why compounds such as tannins in wine pair well with different types of nuts. We dive into the role the oil content plays as well as salt and different herbs and spices. As always, you’ll come away with a whole new appreciation for wine pairings! Enjoy this episode as we go Beyond the DRINK…with wine and nuts.

ONEHOPE wine Mari discussed in this episode: Cabernet Sauvignon

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