Beyond the Plate

By Andrew KaplanSociety & Culture Arts Leisure Places & Travel Food Hobbies

Beyond the Plate episodes

May 26 HEARD (027): Best bites from 48 hours in London, 2 brothers with a smart play for ground beef, baked beans, upcycled food, Andrew Zimmern’s new noodles, and lemonade stands.
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
Darjeeling Express | Asma Khan | The Connaught | Ago Perrone | Giorgio Bargiani | Mountain | Tomos Parry | The Mayfair Chippy
Spare | Jeremy Kaye | Adam Kaye
Matriark Foods | IG
Zimm’s x A-Sha | Andrew Zimmern
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16 min
May 11 HEARD (026): Gwyneth Paltrow, chocolate’s Brazilian cousin, rice pudding, teaching kitchens, N.America’s best bars, and sushi taste tests.
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
Goop Kitchen | IG | Gwyneth Paltrow | Chef Kim Floresca
Figa Foods | IG
Instant Pot Rice Pudding recipe | Melissa Clark
Teaching Kitchen Collaborative
North America's 50 Best Bars | Steve Schneider | Sip & Guzzle
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10 min
April 27 HEARD (025): Lilac Tiger, Mango Sticky Rice, Wagyu Chuck Roast, Soul & Smoke Foundation, non-cookbook books, Chris Bianco’s tee shirt, and kids in the kitchen
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
Lilac Tiger | Chef Zubair Mohajir | Share Our Strength
Bite Tuoso | Van Leeuwen | Cafe Panna | Hallie Meyer
Soul & Smoke BBQ | Soul & Smoke Foundation
What Could Possibly Go Right by Danny Meyer
Unreasonable Hospitality: The Field Guide by Will Guidara
Take It Personal by David Grutman
Guesting by Gail Simmons
White Bark Workwear | Chef Chris Bianco
The Spice House | Garlic Pepper Butcher’s Rub
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14 min
April 13 HEARD (024): A steakhouse in Miami, watermelon slushies, tahini granola, chefs rallying for autistic individuals, Eric Ripert’s new cookbook, and sweet and sour chicken.
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
Sunny’s Steakhouse | IG | Will Thompson | Chef Aaron Brooks
Ninja CREAMi | Chris Young video
Chef on the Spectrum program | Chef Franklin Becker | Chitarra Pastaria | Chef Ken Oringer
Chef Eric Ripert’s Mindful Cooking book | IG
***
Salty Chocolate + Tahini Granola
3 cups old-fashioned oats
½ - 1 cup chopped nuts of choice (I use pistachios and/or almonds)
1 - 1 ¼ teaspoons kosher salt
⅓ cup honey
3 tablespoons maple syrup
3 tablespoons tahini (stirred until smooth)
2 tablespoons of neutral oil (olive, coconut, avocado, etc.)
1 teaspoon vanilla
½ teaspoon cinnamon or cardamom (I do ¼ teaspoon each)
To finish:
⅓ - ½ cup mini chocolate chips or chopped dark chocolate
Flaky salt
Light dusting of lemon zest
Sprinkling of sprinkles
Preheat oven to 325°F. Line a baking sheet with parchment.
1. In a big bowl, combine the oats, nuts, and salt and stir to combine.
2. To a small sauce pot, add the honey, maple syrup, tahini, and oil and warm over low heat while stirring for about 1-2 minutes. Once it is loose and glossy, remove from heat and whisk in the vanilla, cinnamon and cardamom.
3. Pour the wet mixture over the bowl of dry and mix with a rubber spatula until fully coated.
4. Transfer the mixture to the parchment lined sheet tray, gently press into an even layer, about ½ - 1 inch thick, and place in the oven.
5. Bake for about 25-40 minutes, rotating halfway, until it’s light golden brown and toasted. Do not stir. (I know this is a wide range of time. We enjoy it a little chewy so I err on the side of 25-30 minutes rather than the longer time.)
6. Remove from the oven, and evenly scatter the chocolate, salt, lemon zest and sprinkles over the top. Let cool on pan - it will firm up as it cools. Once it cools, you can break it up into pieces and store in a resealable bag or covered tupperware container.
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12 min
March 30 HEARD (023): Thai in the Bahamas, tempeh chips, matzah chilaquiles, ending childhood hunger, desserts for one(!), and the bottom of a tortilla chip bag.
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
Ko Sa Wan | Ian Kittichai | Atlantis
Mamame Tempeh Chips | IG
@jewishfood | Matzah Chilaquiles
Billy Bearing Witness | Billy Shore | Share Our Strength
Broma Bakery | IG | Sweet Tooth Cookbook
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9 min
March 16 HEARD (022) (Bonus): Expo West highlights - brand collaborations, standout founders, and what tasted great
In this special bonus episode of HEARD, Kappy shares insights from Expo West - the natural and organic CPG industry’s biggest event. He joins Ilana Shenitzer, EVP of Consumer Brands at Ruder Finn, to talk about the brands, collaborations, founders, and food products that stood out on the show floor.
Links and handles mentioned in this episode:
Cloud 23 | Cravings | Caliwater | Once Upon A Farm
Promobile Marketing | Sababa Foods x Fearless Eggs | Little Sesame x Yellowbird | Gato Dates | Tamar Date Coffee
Kooshy Croutons | Popnuts | Purely Elizabeth | Poppi | Fishwife
Siete Foods | Goodles
Frontera Foods | Stacy’s Pita Chips | Larabar | MadeGood | Rao’s | Carbone Fine Food
Simply NKD Chips | Amylu Foods
Zahav Foods | Sweet Loren’s | Just Ice Tea
Evergreen Waffles | Nana Joes Granola | CirC Protein Bites
Goldie Lemonade | Ice Cream For Bears

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32 min
March 02 HEARD (021): A new Hollywood restaurant, 3 farm daughters, sous vide egg bites, Expo West, Nassau Paradise Island Wine & Food Festival, and bone broth.
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
The Benjamin Hollywood | IG
3 Farm Daughters
Sous Vide Egg Bites
Expo West
Nassau Paradise Island Wine & Food Festival
Brodo | Chef Marco Canora
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8 min
February 16 HEARD (020): Cuban classics, farm-to-ferment miso, slow cooker rules, Jamie Oliver on change, South Beach Wine & Food Festival, and a hot sauce reset.
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
Puerto Sagua Restaurant
Shared Cultures | IG
NY Times Slow Cooker Hoisin Garlic Chicken | Sarah DiGregorio
Jamie Oliver BtP Episode | Jamie Oliver
SOBEWFF
Cutino Sauce Co. | Cutino IG | Ouilmette Spice Company
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9 min
February 11 Chef Jamie Oliver: The Side of Him You’ve Never Really Heard From (S12/Ep.20)
For our season finale, we're excited to welcome Jamie Oliver - one of the most recognized chefs in the world and a global food icon who’s used his platform to educate, advocate, and inspire. In this episode, Kappy sits down with this legend to trace his extraordinary journey: from growing up in a rural English pub kitchen (literally) to transforming food education and policy across the globe. They explore the impact of dyslexia, the challenges of raising five kids while staying grounded, and why his latest book, Eat Yourself Healthy, is about so much more than what’s on your plate. At the heart of his story is the belief that food is a force for good - for our bodies, our families, and our communities. Enjoy this episode as we go Beyond the Plate… with Chef Jamie Oliver.
This episode is brought to you by Fords Gin - the cocktail gin.
(You’ll find the drink recipe heard in this episode below.)
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***
The Miso Collins
Recipe courtesy of Kayla Mata.
Makes 1 cocktail
1.5 parts Fords Gin
.5 part fino sherry
.5 part fresh squeezed lemon juice
.25 part miso honey*
Soda water, to top
Lemon twist, to garnish

*For the miso honey: mix 1 cup honey, 1 cup brewed dandelion tea (still warm), and 2 tablespoons white miso. Mix all together until the honey and miso are dissolved, and then strain. This syrup will hold in the fridge for up to two weeks.

Add the gin, fino sherry, lemon juice, and miso honey to an ice-filled cocktail shaker - lightly shake and strain over fresh ice in a collins glass. Top with some soda water and garnish with a lemon twist.
52 min
February 04 Chef Evan Funke: How Discipline - and a Plane Ticket - Changed His Life (S12/Ep.19)
Evan Funke is a chef, restaurateur, author, and torchbearer of Italian culinary tradition. Known for his obsessive dedication to pasta, he’s behind some of the most celebrated restaurants in LA and beyond. In this episode, we talk about the power of mentorship, the tension between preserving heritage and forging new paths, and why Evan chose a harder, more disciplined road in his craft. He shares how years of focused practice and repetition- not ego- continue to define his approach in the kitchen. He also shares the importance of building community within the restaurant, and how that belief drives both his team culture and his support for organizations like World Central Kitchen, Baby2Baby, Alex’s Lemonade Stand Foundation, and No Kid Hungry. Enjoy this episode as we go Beyond the Plate… with Chef Evan Funke.

This episode is brought to you by Mill - the sleek, odorless food recycler for your home. Learn more and get $75 off at mill.com/btp. Offer may expire.

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Find Beyond the Plate on all major podcast platforms.
www.beyondtheplatepodcast.com
www.onkappysplate.com

1 hr 3 min

About Beyond the Plate

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Join Andrew “Kappy” Kaplan as he sits down in-person with the world’s culinary elite to explore their journey into the food industry and the social impact they have made in their community. Every…