Happy New Year! This week, we’re taking a short break from our regularly scheduled interview and bringing you a bonus episode by Rachael Ray. Listen along as she walks us through one of her newest recipe obsessions, an ‘Egg Crepe.' If you’re looking for a last minute New Year’s Day brunch idea (or any day for that matter), here you go! If you missed Rachael’s episodes earlier this season, check out Episodes 003 and 004.

This Christmas, we thought what better way to celebrate the holiday than a Jewish chef explaining a Chinese dish! After all, this stereotype does carry some factual findings that date back as early as 1935... Listen as Chef Dan Jacobs walks us through his Cumin Lamb Dumpling recipe; a dish that is on the menu of his Milwaukee restaurant, DanDan. If you missed Dan's full episode, check out Season 4/Episode 016 from last week.

Chef Dan Jacobs is the executive chef and owner of DanDan, EsterEv and Fauntleroy in Milwaukee, WI. In 2016, Jacobs was diagnosed with Kennedy’s Disease. During the episode, we learn about how he became a chef, what it’s like cooking with his disease, and how he has channeled his diagnosis to raise funds for Kennedy’s Disease research through cooking. With the support of his business partner Dan Van Rite and his extraordinary staff, they are putting out some of the most delicious food in Milwaukee.

Chef Stephanie Izard walks us through her version of the traditional Peruvian dish, Lomo Saltado. She shares her spin on this classic at her newest Peruvian-inspired restaurant, Cabra. If you missed Izard’s full episode, check out Season 4/Episode 014 from last week.

Chef Stephanie Izard is the Chef/Partner of Chicago restaurants Girl & the Goat, Little Goat, Duck Duck Goat, Cabra and more. She is the winner of Top Chef Season 4; she won a James Beard Award for Best Chef Great Lakes; was named one of Food & Wine Magazine’s “Best New Chefs”; and won Food Network’s Iron Chef Gauntlet. We discuss her journey in the food world and she opens up about what it’s really like to be in charge of multiple restaurants. She is a champion for Share Our Strength.

Chef Matt Orlando walks us through a pasta dish that he and his wife cook regularly at home. Appropriately titled (by the two of them) "Old Faithful," he promises that the combination of ingredients is unbelievable and may quickly become a household favorite. If you missed Matt’s full episode, check out Season 4/Episode 012 from last week.

Chef Matt Orlando is the Head Chef/Owner of Amass Restaurant and Broaden & Build in Copenhagen. He has worked for some of the best chefs and restaurants in the world including Aureole, Le Bernardin, Le Manoir aux Quat’Saisons, The Fat Duck, Noma, Per Se and more. We discuss his point of view on sustainability and what it means to be a responsible restaurant.

Danny Meyer walks us through one of the only dishes that has been on the menu at Union Square Cafe since day 1 – Fried Calamari. He shares the background story and inspiration on this longstanding USC dish. If you missed Danny’s full episode, check out Season 4/Episode 010 from last week.

We caught up with Danny Meyer on his way back from a Cubs/Cards game in Chicago. Meyer is the CEO of Union Square Hospitality Group and the founder of Shake Shack. Hear about his journey from the Midwest to NYC, his career ups and downs, and some of his top management pieces of advice. Danny has been included on the TIME 100 list of the "Most Influential People in the World." He’s an active national leader in the fight against hunger serving on the board of Share Our Strength.

This week, we take a short break from our scheduled interviews with a bonus episode featuring our presenting sponsor, Martin’s Famous Potato Rolls. Join host, Kappy, as he gets a rare behind-the-scenes look at the Food Network and Cooking Channel NYC Wine & Food Festival Burger Bash. He talks with four of the twenty-three participating chefs and gets some pro tips for you to take back to your own kitchen.

 

Season 4 of Beyond the Plate is Presented by Martin's Famous Potato Rolls.