Tim Flores and Genie Kwon are the husband/wife duo behind Kasama; a bakery and modern Filipino restaurant in the Ukrainian Village neighborhood of Chicago. In one year they racked up three of the world’s biggest accolades including Food & Wine’s “Best New Chef,” James Beard Award Best Chef: Great Lakes, and a Michelin star… not to mention the Robb Report’s list of “50 Most Powerful People in American Fine Dining.” You may also recognize their restaurant from being mentioned several times in the hit Hulu series, “The Bear.”

Tim and Genie are supportive of a number of philanthropic organizations including Pilot Light, an organization that supports students by bridging the lessons they learn in their classrooms to the foods on their lunch trays, at home, and in their communities. They also support No Kid Hungry, an organization working to end child hunger in America by ensuring all children get the healthy food they need every day to thrive. Enjoy this episode as we go Beyond the Plate… with Chefs Tim Flores and Genie Kwon.

This season is brought to you by Fords Gin, a gin created to cocktail.

This episode is brought to you by Frito-Lay.

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

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Julie Reiner and Simon Ford, two extraordinary minds and close friends in the cocktail world, each bring their unique contributions to the bar scene. With 25 years of elevating New York City's cocktail scene through iconic establishments like Flatiron Lounge and The Pegu Club, Julie has become a trailblazer in the industry. She was recently featured as a judge on the acclaimed Netflix series, Drink Masters.

Simon Ford is the co-founder of The 86 Co. and Ford’s Gin. He is a prominent voice in the spirits and cocktail world. Simon is a returning guest of Beyond the Plate (Season 6 and Season 8) and while he’s had a huge impact on gin culture in the US and beyond, he shares the global impact and influence Julie's had on the cocktail scene.

Sharing their commitment to community, Simon discusses how Fords Gin is always trying to push their social consciousness forward through their support of the bartending community. Julie explains her work with the Kokua Restaurant & Hospitality Fund, a fund that provides immediate assistance to restaurant, bar and hospitality workers displaced by the devastating wildfires in West Maui communities. Enjoy this episode as we go Beyond the Drink… with Julie Reiner and Simon Ford.

This season is brought to you by Fords Gin, a gin created to cocktail.

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Happy Thanksgiving from all of us at Beyond the Plate. We’re excited to share this bonus episode featured on our other family-focused podcast, Clean Plate Club. This recipe spotlights a great use for your leftover dinner rolls. If you’re a fan of the pod, you probably guessed right…we’re using Martin’s Sweet Dinner Potato Rolls (AND some leftover cranberry sauce)! If you enjoy this recipe, you can find Clean Plate Club on your favorite podcast platform. Pro tip: make sure to hit the subscribe button and follow along.

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

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This week we’re taking a short break from our regular schedule to share a special bonus episode with the Brand Advocacy Team of Fords Gin. Last season, you may have caught a special episode we did with the Beyond the Plate family sharing recipes and tips for Thanksgiving. Well, this time we thought we'd give our listeners what many of you really want to hear…from the experts themselves…what we all should be drinking (and serving) this holiday season (with gin, of course!)

For this special, we caught up with:

- Tim Cooper, Senior Trade Advocacy Manager

- Joe Brooke, Trade Advocacy Manager LA

- Alex Maynard, Trade Advocacy Manager Bay Area

- Anthony Bohlinger, Trade Advocacy Manager Miami

Enjoy this episode as we go Beyond the Drink... with a taste of Fords Gin.

This season is brought to you by Fords Gin, a gin created to cocktail.

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We’re breaking away from this season’s “duos” theme and bringing you a TRIO! R.J., Jerrod, and Molly Melman are the sibling trio behind Lettuce Entertain You Restaurants, a privately held, family-owned restaurant group with more than 110 restaurants and 60 unique concepts nationwide, including; the RPM Restaurants, Sushi-san, Aba, Ramen-san, Bub City, Miru, The Oakville Grill & Cellar, Summer House Santa Monica, Three Dots & a Dash, and more. 

In this episode, we discuss the ups and downs of the restaurant industry, and how reimagining one of their failed restaurant/club spaces, ultimately got converted into one of the city’s hottest concepts with multiple locations. They also share lessons learned from having the legendary restaurateur Rich Melman as their dad.

The Melmans and Lettuce Entertain You are one of the most generous restaurant groups in America. In addition to the number of organizations Lettuce works with, R.J., Jerrod, and Molly each have causes close to their heart such as Israel Cancer Research Fund, Metropolitan Family Services, Share Our Strength, The Pink Agenda, and Breast Cancer Research Foundation. Enjoy this episode as we go Beyond the Plate… with R.J., Jerrod, and Molly Melman. 

This season is brought to you by Fords Gin, a gin created to cocktail.

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Stefano Catino is considered one of Australia's most influential bar figures. He is behind Australia’s most famous cocktail bar and has racked up a number of awards including being part of The World’s 50 Best Bars in 2019, 2020, 2021, 2022, and 2023- not to mention, named the Best Bar in Australasia at The World's 50 Best Bars in all five years.

In this episode, Stefano walks us through the “Polar Stratospheric Cloud” cocktail (Ford’s Gin, Oscar Bianco, Peach Yoghurt, Cream Soda), which is currently the best-selling cocktail on the menu. 

He shares some of the work he does in the community with The DuGood Foundation, which is dedicated to mobilizing new generations of volunteers across Australia. He also talks about his passion for giving back to kids, something near and dear to him being a father himself. Enjoy this episode as we go Beyond the Drink… with Stefano Catino.

This season is brought to you by Fords Gin, a gin created to cocktail.

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This week is all about snacks! We are joined by Chris Bellinger, the Chief Creative Officer of PepsiCo Foods US, and the man behind the viral TikTok handle @FLVR_US; a community of people who have shared over 1,750 recipes using Frito-Lay brands as ingredients in cooking. Chris shares how in just six months the handle amassed one million followers and grew into one of the biggest branded food entertainment communities on TikTok! If you ever cared to learn about how brands go viral, this interview is a must-listen.

And of course, it’s not an episode of Beyond the Plate if we don’t talk about social impact. Chris discusses how Frito-Lay brings a smile to every bite by making a positive impact on their consumers. They work with countless organizations to give back to communities, some of which include The Birthday Party Project, Stacy’s Rise Project, GENYOUth and more. Enjoy this episode as we go Beyond the Plate… with Chris Bellinger of Frito-Lay and PepsiCo Foods US.

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Kate and Suzu both competed in the hit Netflix reality competition series, “Drink Masters.” As you’ll quickly notice in this discussion, they also happen to be great friends. Kate’s award-winning bar is in Albuquerque, New Mexico. She’s been named by Drinks International as one of the industry's "Top 100 Most Influential Figures in the World." Suzu is a returning guest of Beyond the Drink (Season 6), and has worked in some of San Francisco’s most iconic cocktail bars.

In this episode, Kate shares a cocktail called “Goo Goo For Suzu” (gin, gooseberry, yuzu, togarashi, calpico) that was inspired by her time filming “Drink Masters.” Suzu shares a drink called “Still Together in San Junipero” (gin, cacao rum, pink guava, yuzu juice, amaro, and clarified with milk) that was inspired by another Netflix show, “Black Mirror.” 

Kate and Suzu share how they each give back to their communities. Kate does work with New Mexico Black Cat Cultural Enterprises as well as S.A.F.E. House, an organization that connects her and her staff with families in need. Suzu added on to what he spoke about in Season 6/Episode2 by sharing how he and his bar show support to the community not only through fundraisers and events, but also by sharing tools and resources of how to support the AAPI community. Enjoy this episode as we go Beyond the Drink… with Kate Gerwin and Christian “Suzu” Suzuki.

This season is brought to you by Fords Gin, a gin created to cocktail.

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Ed and Natasha Tatton are the husband/wife duo of BReD, the popular vegan bakery + cafe in Whistler, BC.  They’re about to release their first book; BReD: Sourdough Loaves, Small Breads, and Other Plant-Based Baking (available November 2023), which will add to their already loyal following at the bakery as well as the hundreds of thousands of people who tune-in to their social media to watch Ed shaping dough to upbeat tunes. 

In this episode we learn about their journey from vegetarian to plant-based and how (for Ed), it reignited a passion for cooking. Natasha shares her theory for vegan options in restaurants and how they wow guests at their bakery day in and day out. We also throw them in the hot seat with questions from some of the world’s most renowned chefs.

There’s more to this kind and talented couple than their micro-bakery. Ed and Natasha have baked-in (pun intended) social impact into the very core of their business operations. They’re not just baking delicious breads and treats; they’re also making a difference with initiatives like their work with Trees for the Future. Enjoy this episode as we go Beyond the Plate… with Ed and Natasha Tatton.

This season is brought to you by Fords Gin, a gin created to cocktail.

This episode is brought to you by Frito-Lay.

Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com 

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Ago and Giorgio are two famed mixologists leading one of the world’s best bars. They are among the most influential and awarded personalities on the global mixology scene and are considered pioneers who have elevated mixology to a form of art and style. 

In this episode of Beyond the Drink, we delve into the serendipitous meeting of these two bar minds, while unraveling the history behind the Connaught Martini. We learn insights on proper bar etiquette and learn more about their signature line, “straight up with style, and don’t forget the smile.”

Ago and Giorgio share their commitment to the community through their work with Hospitality Action. They discuss the importance of how a little help can make a big impact. Enjoy this episode as we go Beyond the Drink… with Ago Perrone and Giorgio Bargiani. (cocktail recipe below)

Connaught Martini

Makes 1 cocktail

75 ml Connaught Bar Gin or Vodka

15 ml vermouth blend

3 drops of Connaught Bitters (to be chosen among five: tonka, ginseng e bergamotto, cardamomo, lavanda, semi di coriandolo)

Lemon peel or olive, for garnish

Mix gin or vodka with the vermouth blend over ice. Strain into a chilled Martini coupe which has been wet with the bitter drops. Garnish with lemon peel or olive. Serve with a smile.

This season is brought to you by Fords Gin, a gin created to cocktail.

Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com 

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