Beyond the Plate

Alexis Soler made the leap from Miami’s high-energy bar world to a Nashville that looked very different from the city we know today. In this conversation, she shares how that move shaped her creatively and opened the door to building some of Nashville’s most thoughtful and dynamic hospitality experiences. We explore her process for developing cocktails, her growing passion for design, and her love of pushing herself - whether that’s opening a new food and beverage concept or climbing mountains (literally). She also speaks about her thoughtful approach to social impact - from supporting national parks to choosing brands whose values align with her own. Enjoy this episode as we go Beyond the Drink… with Alexis Soler.

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

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Vaughn Vreeland is a writer, recipe developer, and video series host for NYT Cooking - and the co-creator behind the wildly popular Cookie Week. We sat down for a live conversation at The Book Cellar in Chicago to talk about his journey from bakery counter to bylines, and how he brings joy and intention to everything he creates. Vaughn shares the inspiration behind COOKIES, the new book he curated for NYT Cooking. Whether you're a seasoned home baker or a total beginner, there are plenty of recipes that’ll make you want to play in the kitchen and share the joy of baking. And don’t miss the audience Q&A at the end - it’s filled with fun, thoughtful, and insightful questions. Enjoy this LIVE episode as we go Beyond the Plate… with Vaughn Vreeland.

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

Links and handles mentioned in this episode:

Motorino London | Stevie Parle | Luke Ahearne

Chef Liv’s Soy Sauce | HEYDOH Soy Sauce

Cookies book | Vaughn Vreeland

Chicago Chefs Cook

Palate Palette | The Taste Curators | Lish Steiling | Abbey Cook

Hedley & Bennett corduroy collection | Ellen Bennett

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Simon Ford is one of the most respected voices in the spirits and cocktails industry - and a true steward of gin culture. In this episode, he returns to the pod and shares the story behind the second-ever release of Fords Sloe Gin, a centuries-old English tradition made by steeping wild sloes in gin. We cover some exciting things happening around the world in bars, including the martini (or rather, the size), savory cocktails, and the small details that leave lasting impressions in hospitality. Simon also shares his admiration for bartenders and bars around the world and reflects on how global travel continues to shape his creativity. Enjoy this episode as we go Beyond the Drink… with Simon Ford.

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

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Leah Cohen is the chef, author, and Top Chef alum behind NYC’s Pig & Khao. From delivering pizzas as a teen to training in Michelin-starred kitchens around the world, she carved her path the old-school way - through hustle, honesty, and a whole lot of rice. In this episode, Leah opens up about how traveling through Southeast Asia became the turning point that shaped the food she makes today. She also shares what it’s like building a career alongside motherhood. While still running a restaurant, she reflects on leaning more into the social media world - and why showing people how to cook the food she loves has become such a meaningful part of her work. Leah also discusses causes close to her heart, including Alzheimer’s awareness and her support of Ark Solves, a charity that works with rural communities who want to secure their food, health, income, and a hunger-free future. Enjoy this episode as we go Beyond the Plate… with Chef Leah Cohen.

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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***

Ube & Tonic

Recipe courtesy of Anna Mains.

Makes 1 cocktail

1 1/2 parts Fords Gin 

1/2 part  Ube Syrup *

1/4 part Calamansi Juice 

3 parts High Quality Tonic Water

Add gin, ube syrup and calamansi juice to a collins glass filled with ice and top with tonic water. Give it a quick stir and garnish with a calamansi wheel (lime will work if you can’t find calamansi). 

* For the ube syrup, mix equal parts ube jam, sugar and water in a small sauce pot, stir, bring to a simmer to dissolve the sugar and let cool.

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

Links and handles mentioned in this episode:

Acamaya | Chef Ana Castro | Lydia Castro

BeaterBlade

Clean Plate Club

Share Our Strength | Feeding America | Hunger Free America | Food Bank Finder | Hunger Hotline | Volunteer Info

The Blue Food Cookbook | Andrew Zimmern | Barton Seaver | Iain McPherson BtD Episode

From Roy Panettone | IG

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Iain McPherson is one of the most respected people in the bar world today - and his story starts in a lucid dream. He was recently named Best International Bar Mentor, while his bar took home awards for Best International Bar Team and World’s Best Cocktail Menu at the Tales of the Cocktail Spirited Awards. Based in Edinburgh, Scotland, Iain has reimagined what’s possible behind the bar, pioneering freezing techniques that have inspired bartenders around the globe. He shares how studying at Gelato University became the unlikely turning point in his career, and why curiosity and never settling are among his core values. Iain also opens up about his passion for mentorship and sharing Scottish culture through the Panda Highland Games. Enjoy this episode as we go Beyond the Drink… with Iain McPherson.

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

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Kevin Boehm is the Co-CEO and Co-Founder of Boka Restaurant Group, which has opened more than 46 restaurants over the past 30 years. In this episode, Kevin opens up about the journey behind his deeply personal new memoir, The Bottomless Cup - a story rooted in resilience, identity, and the pursuit of authenticity. We discuss his path from growing up in Springfield, IL, to living in his car in Florida, to co-building one of the most respected restaurant groups in the country - all while exploring how his definition of success has evolved. Kevin shares lessons from decades in hospitality and how purpose, people, and self-compassion guide his life and leadership. He also reflects on the importance of giving back, including his work with organizations like the Hope Institute, 826CHI, and the Independent Restaurant Coalition (IRC). Enjoy this episode as we go Beyond the Plate… with Kevin Boehm.

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

Links and handles mentioned in this episode:

Capon’s Chop House | Josh Capon IG 

Pink Door Cookies | Matt Rice IG

stevescookssomething smash dumplings IG post 

Boogie Down Bronx Honey IG | Ceres Food Film Festival | Ceres IG 

Kevin Boehm IG | The Bottomless Cup book 

Fly Fish Club | Fly Fish IG | Papa d’Amour | Papa d’Amour IG | Dominique Ansel  | Mommy Pai’s | Bar Snack | Iain Griffiths IG | Schmuck IG | Moe Aljaff IG | Leo’s Bagels IG | Dominique Ansel Workshop | Workshop IG 

Tiger Rice Cooker

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Ryan Chetiyawardana, known globally as Mr. Lyan, is not your average bartender - he’s a boundary-pushing innovator whose work continues to reshape how we think about food, drink, and connection. From his early days in kitchens to launching award-winning bars around the world, Ryan shares how curiosity, collaboration, and care are at the heart of everything he does. We talk about what it means to build spaces that are welcoming, sustainable, and deeply intentional - and how hospitality becomes a way to connect, care for, and uplift others. He also opens up about his advocacy for reducing food waste and his long-standing support of Action Against Hunger, using his platform to help fight global hunger. Enjoy this episode as we go Beyond the Drink… with Ryan Chetiyawardana.

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

Follow Beyond the Plate on Facebook.

Follow Kappy on Instagram and X.

Find Beyond the Plate on all major podcast platforms. 

www.beyondtheplatepodcast.com 

www.onkappysplate.com