Beyond the Plate

In this episode, Kappy shares what’s on his plate at the moment.

Links and handles mentioned in this episode:

Milli by Metric | Metric Coffee | IG

Souper Cubes

Combustion Inc.

Too Good To Go | IG

How Full Is Your Bucket? For Kids | Chef Gavin Kaysen | Daniel’s Dream | Chef Daniel Humm

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Jessica Secrest is a mom, content creator, and now cookbook author who’s built a deeply loyal following by doing one thing: showing up as herself. We sat down for a live conversation at Everybody’s Coffee/The Book Cellar in Chicago to talk about her new book, Of Course It’s Good!, and the unexpected journey that led her from packing lunches for her son to becoming a viral force across TikTok, Facebook, Instagram, and beyond. She shares the moment she realized she was “onto something,” how a taco potato tot casserole changed her life, and why she’s never missed a day of posting in over two years. We also dig into food memories, family, and why she still does all her filming and editing solo. Enjoy this LIVE episode as we go Beyond the Plate… with Jessica Secrest of @applesauceandadhd.

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Christine Kim is a Washington, DC-based bartender and the newly crowned U.S. Bartender of the Year at the Tales of the Cocktail Spirited Awards. She shares the journey that began with her first restaurant job at just 13 years old, and how her path ultimately led to becoming a partner and Beverage Director of one of the country’s most celebrated neighborhood bars. We discuss how her background in food shapes her approach to drinks, the importance of creating a space for community, and why she still has no judgment for a good vodka soda. She also opens up about her work with organizations like the Human Rights Campaign (Chefs for Equality), various AAPI initiatives, and fundraising efforts to support displaced families in D.C. Enjoy this episode as we go Beyond the Drink… with Christine Kim.

This season of #BeyondtheDrink is brought to you by Fords Gin, - the cocktail gin.

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In this episode, Kappy shares what’s on his plate at the moment.

Links and handles mentioned in this episode:

Bar Tutto | Chef Joe Flamm | day off group | Share Our Strength/No Kid Hungry

Eleven City Diner | IG

PB Banana Oatmeal Bars | Erin Lives Whole | IG

Littlefoot Ventures

Adam Mesnick/Deli Board | BtP Episode | Siete Foods

The Neighborhood Hotel

This episode is brought to you by Siete Foods.

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Note: This episode was originally released in 2020 and is being re-shared due to its continued relevance and listener response. It reflects the business context at the time of recording.

Grant Achatz is the Creative Director & Co-Owner of The Alinea Group. Named one of TIME Magazine’s 100 Most Influential People in the world and a multi-time James Beard Award winner, Grant’s story goes far beyond accolades. In this episode, he shares how his early days in a Michigan diner shaped his relentless work ethic, how he handles criticism at the top of his game, and how a life-threatening diagnosis forced him to reimagine his identity as a chef. He opens up about creativity, fatherhood, and giving back to the hospital that saved his life. Enjoy this episode as we go Beyond the Plate… with Chef Grant Achatz.

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Adam Mesnick is the “Chairman of the Board” and founder behind Deli Board in San Francisco - a place that’s built a cult following with chefs, tech execs, and loyal regulars alike. With a career that started in mortgage banking, Adam made the leap to professional cooking in his mid-30s, fueled by a lifelong passion for food and a deep respect for hospitality. In this episode, he shares how Deli Board became a benchmark for sandwich craftsmanship, why he limits bulk orders, and how every detail - down to the way each sandwich is wrapped - reflects his relentless dedication to quality and consistency. Adam also opens up about the impact he strives to make daily in his community - whether it’s being vocal about the neighborhood he’s built his business in by calling for change, helping clean up the streets he walks every day, feeding someone in need, or contributing to the SOMA West Community Benefit District. Enjoy this episode as we go Beyond the Plate… with Adam Mesnick.

This episode is brought to you by Siete Foods.

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In this episode, Kappy shares what’s on his plate at the moment.

Links and handles mentioned in this episode:

hani's bakery + café | Miro Uskokovic | Shilpa Uskokovic | Daniel Alvarez | Jake Cohen BtP episode

Bionaturae Sourdough Pasta | Rachael Ray

Dimmi Dimmi Corner Italian | Chef Matt Eckfeld | Cornerstone Restaurant Group

Janie’s Life Changing Baked Goods | Janie’s ig

La Boîte × Éclat Chocolate Bars | Christopher Curtain | Lior Lev Sercarz (limited edition)

The Chef’s Press | IG

Tacolate | Tyler Malek

This episode is brought to you by Siete Foods.

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Kevin Armstrong is a celebrated bartender, bar owner, educator, and author based in East London. His neighborhood bar has become a global destination - thanks in part to its daily-changing cocktail menu and one of the most thoughtfully trained teams in the business. In this episode, Kevin shares why he believes great bars are built on great experiences, not just great drinks, and how he empowers his staff to lead with both creativity and consistency. He also highlights his involvement with organizations like Equal Measures and Celebrate Her, which support mentorship and diversity in the bar industry. Enjoy this episode as we go Beyond the Drink… with Kevin Armstrong.

This season of #BeyondtheDrink is brought to you by Fords Gin, - the cocktail gin.

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Jake Cohen is a two-time bestselling cookbook author, culinary content creator, and unapologetic dinner party enthusiast. In this episode, he shares how a childhood curiosity for hosting dinner parties and Shabbat dinners became a lifelong passion for bringing people together around the table. From CIA to food media, Jake opens up about his path through fine dining, his strategic career shifts, and the intentionality behind every step of his new book Dinner Party Animal. He talks about building a life and career rooted in intention, creativity, and joy. He also opens up about how he gives back to his community through his work with OneTable and City Harvest, two organizations that reflect his belief in the power of food to bring people together. Enjoy this episode as we go Beyond the Plate… with Jake Cohen.

This episode is brought to you by Fords Gin - the cocktail gin.

(You’ll find the drink recipe heard in this episode below.)

This episode is brought to you by Siete Foods. 

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***

The Chosen Martini

Recipe courtesy of Anna Mains.

Batched in a 750ML Fords Gin bottle - makes approximately 6-7 martinis

15 parts Fords Gin 

5 parts Dry Vermouth

3 parts filtered pickle brine* 

2 parts filtered water 

Dill cornichons, garnish

Cocktail Onions, garnish

Caper Berries, garnish

Set aside 10oz. of gin into a mixing glass (or deli quart container) - make yourself a cocktail to enjoy while your martinis are chilling, or save for later. 

Add dry vermouth, pickle brine and water into the Fords Gin bottle, put the cap back on the bottle, give it a few shakes, and put it in the freezer to chill (ideally overnight). 

When the bottle is visibly frozen, pour the batched cocktail into a COLD ‘nick & nora’ glass or a coupe glass, and garnish with speared cornichon, cocktail onion, and caper berry. 

*I prefer a classic kosher dill brine, but I’m not your Jewish mother- I won’t tell you what to do. Use whatever style you want, just pour the brine through a coffee filter before adding to the batch.

In this episode, Kappy shares what’s on his plate at the moment. 

Links and handles mentioned in this episode:

Vitamix Immersion Blender and Attachments | IG

Instant Pot Pressure Cooker | mine

Beyond the Drink x Alexis Soler

Mac Knives | Professional Series

Chef Joel Gamoran | Homemade | ReFED Food Waste Solutions Summit

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www.onkappysplate.com