Beyond the Plate

Jahdé is a sommelier, bartender and self-proclaimed flavor junkie. In this episode, she walks us through a cocktail popping with green notes. We learn how she is actively working to disrupt the beverage industry from a space of love for people and cultural ownership. Jahdé is involved in her community in a number of ways including being a co-founder of ‘The Ideal Bartender Collective,” serving as co-chair of The Hue Society NY JJL Chapter and more! Enjoy this episode as we go Beyond the Drink… with Jahdé Marley. (cocktail recipe below)

I’m Tasting Something Green...

Makes 1 cocktail

1/2 of a Ripe Kiwi, use the other half to make wheels for garnish

1/2oz Arack

1/2oz Gin

3/4oz Génépy

3/4oz Falernum

3/4oz Fresh lemon Juice

1oz Cucumber Juice  

Cucumber slices, for garnish

Lemon peel, for garnish

Place Kiwi in shaker and smash into purée with muddler. Add Arrack and muddle a bit more. Add the rest of liquids to the shaker, add ice to the shaker and hard shake. Dirty pour over crushed ice into a rocks glass. Garnish with a cucumber slice, lemon peel and kiwi wheel. 

This episode is Presented by Fords Gin.  

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Nyesha Arrington was the first female finalist of Bocuse d’Or, the world chef championships. She is a chef, tv personality and entrepreneur who started her career working alongside some of the world’s most renowned chefs. In this episode we dive deep into her childhood and family, lessons she learned from closing two celebrated restaurants, her love of mentorship and how and why she gives back to her community. You will see her soon next to Gordon Ramsay on his new competition series, “Next Level Chef.” Enjoy this episode as we go Beyond the Plate… with Chef Nyesha Arrington.

*In the episode intro, Joël Robuchon was referenced as being 'Chef of the Century' in 1989. After further fact checking with Gault & Millau, the year was 1990.

This episode is brought to you by ONEHOPE Wine. 

This episode is brought to you by Fords Gin. 

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Gaby has been making cocktails for more than twenty years at some of the world’s best bars in the US and UK. Under her direction, her bars have won multiple accolades including “Bar of the Year,” “Best Culinary Cocktail Bar” and “Best Bar Team.” In this episode, the UK native walks us through a conversation with a chef that led her to create this cocktail; blending her love of using culinary ingredients with molecular driven techniques behind the bar. These days, you can find Gaby mixing drinks at The Spare Room in The Hollywood Roosevelt Hotel. She is proud to support a nonprofit organization formed in LA during the pandemic called No Us Without You. Enjoy this episode as we go Beyond the Drink… with Gaby Mlynarczyk. (cocktail recipe below)

Rhubarb Strawberry “Pimms” Cup

BARTENDER’S NOTE: The recipe below is a large format recipe that will make approximately 15 cocktails. The liquid amounts you will hear in this episode are slightly larger than what you see below and will make closer to 20 cocktails. All ingredients and techniques remain the same. 

1 bottle gin (750mL), such as Fords

2 bottles Martini Bianco Vermouth (750 mL)

3/4 cup simple syrup (1:1 ratio sugar to hot water; cool before using)

1500 grams chopped rhubarb

1500 grams halved strawberries (use the ripest, even mushy, but definitely not green)

1 English cucumber, chopped

Peel of 1 lemon

Add the gin, vermouth, simple syrup, rhubarb, strawberries, cucumber and lemon to a large container with a lid. Allow to steep for at least 5 days in the fridge. If you want to speed things up, add all ingredients to a large resealable bag (or use multiple bags) and place in a sous vide bath set at 55 degrees celsius for 2 hours. If you use the sous vide method, you will only need to steep/rest the infusion in the fridge for 24-48 hours.

When the infusion is ready, strain and store the “pimms” mix in screw top jars or bottles in the fridge until ready to use. 

To serve:

1. Fill a tall glass with ice

2. Pour 4 oz of “pimms” mix over the ice

3. Top with a long splash of ginger beer, such as fever tree

4. Garnish with fresh strawberries and fresh mint sprigs 

This episode is Presented by Fords Gin.  

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Reem Kassis is a Palestinian writer whose work focuses on the intersection of food with culture, history and politics. She grew up in Jerusalem, obtained her undergraduate and MBA degrees from UPenn and Wharton and her MSc in social psychology from the London School of Economics. She is the author of the best-selling and award-winning cookbooks The Palestinian Table and The Arabesque Table. In this episode we discuss her childhood, why she decided to come to the US, the topic of culinary appropriation and how she continually gives back to her community. Enjoy this episode as we go Beyond the Plate… with Reem Kassis.

This episode is brought to you by Cirio Tomatoes. 

This episode is brought to you by Falksalt.

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Meaghan is an award-winning bartender, educator and curator of bar magic! She is responsible for creating some of the most celebrated bar programs at multiple NYC bars including Raines Law Room, Raines Law Room at the William Hotel, Dear Irving and Dear Irving on Hudson. In this episode, she walks us through one of her favorite seasonal gin cocktails, the Pearl Collins. Additionally, she has done work to benefit No Kid Hungry and City Harvest, and is a co-founder of the NYC chapter of LUPEC, a bar-focused women’s group dedicated to building community and creating events for women’s charities. Enjoy this episode as we go Beyond the Drink… with Meaghan Dorman. (cocktail recipe below)

Pearl Collins 

Makes 1 cocktail

.75 oz jasmine syrup (instructions below)

Hot brewed Jasmine Tea

Sugar

1 oz gin, such as Fords Gin 

1 oz Cocchi Americano 

.5 oz fresh lemon juice

5 fresh mint leaves, plus a sprig for garnish 

Club soda, to top

Lemon wheel, for garnish

For the Jasmine Syrup: Combine equal parts hot brewed jasmine tea and sugar. Stir together until the sugar dissolves.

In an ice-filled shaker, combine the gin, Cocchi Americano, jasmine syrup, lemon juice and the 5 mint leaves. Shake well, then strain into an ice-filled Collins glass. Top with soda water and garnish with a lemon wheel and a mint sprig.

This episode is Presented by Fords Gin.  

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Geoffrey Zakarian’s cooking career has spanned over 30 years having cooked in some of the greatest restaurants in the world. While he very well may be your Saturday morning entertainment on Food Network’s The Kitchen, in this episode we discuss his journey from Boston to France, and the moment that kickstarted his obsession with dining in Michelin-starred restaurants at a young age (which later turned into his love of being in the kitchen). He and his family constantly use their voice in support of hungry NY’ers by advocating for City Harvest, a NYC food rescue organization. Enjoy this episode as we go Beyond the Plate… with Chef Geoffrey Zakarian.

This episode is brought to you by Fords Gin.  

This episode is brought to you by Real Good Fish.

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Suzu is a bartender in the San Francisco Bay Area where he was born and raised. In this episode, he walks us through one of his original cocktails, a Mikoshi Negroni. While having spent much of his childhood and teen years in restaurants and bars that his grandparents owned in Tokyo, we also learn about the impact that his time in Japan had on his career. This celebrated bartender also shares more about his Kagano Pop-Up in Oakland, the stories behind his featured cocktails on the menu, and his pledge with Kagano to uplift, support, cross-promote and collaborate with other communities and hospitality workers who identify as POC, LGBTQ+ and more. Enjoy this episode as we go Beyond the Drink… with Suzu.  (cocktail recipe below)

Mikoshi Negroni

Makes 1 cocktail

1 Organic Strawberry

2 Makrut Lime Leaves, 1 to muddle and 1 to garnish

1.5oz gin, such as Fords Gin

.75oz Sakura Vermouth (Lillet Rose can be used as a substitution)

.75oz Campari

In a mixing glass, muddle the organic strawberry and makrut lime leaf. Add the gin, sakura vermouth and campari and stir. Double strain over a large cube and garnish with a makrut lime leaf.

This episode is Presented by Fords Gin.  

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Wolfgang Puck has been a culinary icon for nearly 40 years. Not only is he a chef, but also a restaurateur, TV personality, author, actor and father. In this episode we discuss what it was like to be a young apprentice in Austria and France, how he almost took his own life as a teenager, his journey to the U.S., and what it took to build his culinary empire. Throughout his career, he has done a tremendous amount of work for Meals on Wheels and many other nonprofit organizations. Enjoy this episode as we go Beyond the Plate… with Chef Wolfgang Puck. 

This episode is brought to you by Fords Gin.  

This episode is brought to you by Cirio Tomatoes.

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She is a chef, TV personality, author, podcast host and former model! You might recognize her from her time as a contestant on Bravo’s “Top Chef,” or from her co-hosting the former series “The Chew,” or even as a judge on “Crazy Delicious” (Netflix). Chances are you’ve come across Carla Hall on your tv and have enjoyed her sincere love of food! In this episode, we discuss how bringing lunch to a friend at work in Washington DC kick-started her culinary career, whether she likes being a competitor or a judge, and being a mentor on this season of Worst Cooks (Food Network). Carla is active with many charities that reflect her passion for causes close to her heart, including Helen Keller International. Enjoy this episode as we go Beyond the Plate… with Chef Carla Hall.

This episode is brought to you by Keurig. 

This episode is brought to you by Imperfect Foods.

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For our season finale of Beyond the Drink, we’re joined one last time by one of the leading mixology minds in the industry. Tony Abou-Ganim is back and is sharing a signature drink he created for the new Allegiant Stadium in Las Vegas, NV. If you missed his first two episodes, check out Season 5 / Episode 02 and 10. Enjoy this episode as we go Beyond the Drink… with Tony Abou-Ganim. (cocktail recipe below)

Big Fonzie

Makes 1 drink

2 ounces Vodka (orange flavored vodka)

½ ounce Campari

½ ounce Cointreau

1 oz freshly squeezed blood orange juice or 1/2 oz blood orange puree, such as Perfect Purée

1 oz freshly squeezed lemon juice

1 oz simple syrup (1 part sugar - 1 part water)

Chilled Q Soda Water

Slice of fresh lemon, for garnish

Slice of fresh blood orange, for garnish

Fresh mint springs, for garnish

In a mixing glass, add vodka, Campari, Cointreau, fresh blood orange juice, fresh lemon juice and simple syrup: shake with ice until well-blended. Strain into an ice filled Goblet while spritzing with chilled Q soda water. Garnish with a slice of lemon, blood orange, and a sprig of mint.

This episode is brought to you by Deep Eddy Vodka.

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