Beyond the Plate

Gui is an award-winning beverage pro out of Miami and co-founder of Unfiltered Hospitality (check out last week’s guest for the other half of Unfiltered). He is a partner in Chinola Passion Fruit Liqueur and the beverage guy at Baby Jane Cocktail House and Eatery in Miami. In this episode, he walks us through a drink called Sunshine State of Mind, a vodka-based cocktail he created during his time at Broken Shaker in Miami. He’s joined by business partner Ben Potts (who we heard from last week). Enjoy this episode as we go Beyond the Drink… with Gui Jaroschy. (cocktail recipe below)

Sunshine State of Mind

Makes 1 cocktail

1.5 oz vodka

.5 oz sunshine syrup (recipe below)

.25 oz Mandarine Napoleon

.75 oz fresh lemon juice

Soda water, to top

Rosemary spring, to garnish

Combine vodka, sunshine syrup, mandarine napoleon and lemon juice in a shaker tin with ice. Give a short, hard shake and then strain into a collins glass with ice and top with soda. Garnish with clementine wheels and a rosemary sprig. 

Sunshine Syrup:

To a large container, add 3 peeled clementines and muddle. Add the zest of 1 orange, 1 lemon and 2 ounces of fresh rosemary sprigs (about 8 sprigs). Pour 2.5 cups of boiling water on top, cover and let steep for 10 minutes. Add 3 cups of white sugar and stir until it is dissolved. Strain through a fine mesh strainer into a container, bring to room temperature, cover and store in the refrigerator.

This episode is brought to you by Deep Eddy Vodka.

Check out our Beyond the Plate Merch. 

Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

She is a mom, cook, author and tv personality from Deep Run, North Carolina. In this episode we discuss Chef Vivian Howard’s journey growing up on a farm, what she learned in and out of kitchens in NYC, and her move back to Eastern North Carolina (ENC), where she has been shining a national spotlight on the region’s food and culture. Howard shares her ups and downs of her personal and business life and what inspires her to keep going. She is an advocate for ENC, fighting hunger and the culinary industry as a whole. Enjoy this episode as we go Beyond the Plate… with Chef Vivian Howard. 

This episode is brought to you by Imperfect Foods.

Enter code BEYONDTHEPLATE at sign up for 30% off your first box order.

This episode is brought to you by Keurig. 

Check out our merch at BeyondthePlateMerch.com.

Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

Ben is an award-winning, innovative beverage expert out of Miami. He is the co-owner and creative director of award winning bars The Sylvester and Beaker & Gray, as well as co-founder of Unfiltered Hospitality. In this episode, he does a deep dive on one of the many vodka-based cocktails he created for the menu at Broken Shaker in Miami called Judge Judy. He’s joined by business partner Gui Jaroschy who we’ll hear more from next week. Enjoy this episode as we go Beyond the Drink… with Ben Potts. (cocktail recipe below)

Judge Judy

Makes 1 cocktail

1.5 oz vodka

0.5 oz dolin genepy

0.75 oz fresh lemon juice

0.75 oz fresh cucumber juice

0.5 oz tarragon syrup

Top Spirulina tincture

Add the vodka, dolin genepy, lemon juice, cucumber juice and tarragon syrup to a cocktail shaker. Give it a quick shake and strain it into a collins glass. Top it with pebble ice and a dash of spirulina tincture and garnish with a marigold and a dehydrated lemon wheel.

This episode is brought to you by Deep Eddy Vodka.

Check out our Beyond the Plate Merch. 

Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

He is a chef, podcast host and father. In this episode we discuss Chef Eli Kulp’s journey from growing up in a trailer in Washington, through kitchens in NYC and Philadelphia and how a tragic Amtrak crash in 2015 which left him paralyzed, changed his life. Kulp is an advocate for sustainable agriculture and many other causes. Most recently, he was named one of the most influential chefs of the past decade by the Philadelphia Inquirer. Enjoy this episode as we go Beyond the Plate… with Chef Eli Kulp. 

This episode is brought to you by Wickles Pickles.

Check out our merch at BeyondthePlateMerch.com.

Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

After a recent trip to Austin, TX, we were wow’ed by her creations. Her corn-based cocktail not only leaves no waste behind, it’s freaking delicious! Enjoy this episode as we go Beyond the Drink… with 20-year bar veteran Caitlin Smith. (cocktail recipe below)

Que Masa?

This cocktail was inspired by heirloom corn used in the restaurant I worked in. There was no waste and every bit of the corn was utilized. The component recipes will yield more product than needed if you are making this at home.

Makes 1 cocktail

1.5 oz Vodka, such as Deep Eddy Vodka

.5 oz Mezcal, such as Vago Elote

1.5 oz Corn Milk (recipe below)

1 oz Corn Nectar (recipe below)

Corn chile powder (recipe below), optional

Fresh cilantro leaves, garnish

Add vodka, mezcal, corn milk and corn nectar to a cocktail shaker and add ice. Shake well and strain into a corn chili powder rimmed martini glass. Place cilantro leaf on top. 

For the Corn Milk:

1 quart cooked corn

1 cup water

Add to a blender, puree and strain through a fine mesh strain. Keep the pulp left in the strainer and set aside.

For the Corn Nectar:

1 quart water

1 quart sugar

2 cups corn

In a medium to large size sauce pot, add the water, sugar and leftover pulp from the corn milk and bring to a boil. When the sugar is fully dissolved, turn off the heat and let cool. When completely cool, strain out the nectar and set aside. 

NOTE: I keep the leftover corn and pulp, dehydrate it and use if for the corn chile powder rim, but this is optional.

For the Corn Chili Powder:

In a spice grinder, combine the dehydrated corn pulp/brittle, a stemmed and seeded dried arbol chili, a stemmed and seeded dried ancho chili and salt to taste. Grind to a coarse powder.

This episode is brought to you by Deep Eddy Vodka.

Check out our Beyond the Plate Merch. 

Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

He is a chef, restaurateur, author, TV personality, philanthropist... and a Cleveland native. You may know him from “The Chew,” from one of the many Food Network shows he’s starred in, or by his infectious laugh. In this episode we discuss how growing up around food helped shape his life and career, and how he and his wife successfully managed to open their first restaurant together, and much, much more. Symon continues to do extraordinary work for people in need in the Cleveland area through the Michael D. Symon Foundation. Enjoy this episode as we go Beyond the Plate… with Chef Michael Symon. 

This episode is brought to you by Keurig. 

Check out our merch at BeyondThePlateMerch.com.

Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

He is one of the pioneering and leading bar professionals in the world. He developed the cocktail program at the Bellagio Las Vegas, creating original cocktails for their 22 bars, and is one of only two Americans to win the Bacardi Martini World Grand Prix. He’s the founder of The Modern Mixologist and the author of two cocktail books. Enjoy this episode as we go Beyond the Drink… with Tony Abou-Ganim. (cocktail recipe below)

Luce Del Sol 

Makes 1 cocktail

1 ½ oz Grapefruit Vodka

¾ oz Aperitivo Aperol

½ oz Honey syrup

1 oz Fresh squeezed lemon juice

1 oz Fresh squeezed orange juice

Add grapefruit vodka, Aperol, honey syrup, fresh squeezed lemon and orange juices to a mixing glass; add ice and shake until well blended. Strain into an ice filled double old fashioned glass. Garnish with an orange spiral and lemon slices.

This episode is brought to you by Deep Eddy Vodka.

Check out our Beyond the Plate Merch. 

Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

He is the winner of sixteen James Beard Awards, a Daytime Emmy Lifetime Achievement Award and author of twenty-nine cookbooks including Jacques Pépin Quick & Simple, A Grandfather's Lessons, and Essential Pépin. He has starred in twelve acclaimed PBS cooking series and was awarded France's highest distinction, the Legion of Honor. In this episode we discuss what it was like cooking for three Heads of State of France, how a near fatal car accident changed his life and the incredible work of the Jacques Pépin Foundation. Enjoy this episode as we go Beyond the Plate… with Chef Jacques Pépin. 

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

Check out our merch at BeyondthePlateMerch.com.

Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

Host Andrew “Kappy” Kaplan takes a few minutes to introduce Season 5 of Beyond the Plate. Once again, we’ll be talking with the world’s best chefs, restaurateurs and culinary personalities to hear about their journey into the food and hospitality industry, and how they give back to their communities. Learn what the BtP team has been up to over the past many months with their other podcast, CookTracks, and a project they were involved in with the NYC Wine & Food Festival and the South Beach Wine & Food Festival. For more information and updates, visit www.BeyondthePlatepodcast.com or follow along on social media @btplatepodcast. 

This season is made possible with the help of our friends at Keurig, Martin’s Famous Potato Rolls, Deep Eddy Vodka, Wickles Pickles and Imperfect Foods.

Check out our merch at BeyondthePlateMerch.com.

Welcome to CookTracks… a brand new way to cook. Each episode, a celebrated chef or cooking personality will be right along side you…well, in your ear…taking you step by step through a dish or meal, in real time. No recipe reading needed; just have some fun, follow along, and at the end of each episode, you will have made a dish or a meal, from start to finish. CookTracks is now available on your favorite podcast app.

For more information, visit www.CookTracks.com.

Tag your meal on social media: #CookTracks / @CookTracks

CookTracks is a production of Beyond the Plate.