Gregory Gourdet is an award-winning chef, writer, restaurateur, best-selling author, and television personality. He shares his journey- from pre-med at NYU to studying wildlife biology at University of Montana- and how it led him to Portland, a place where he found sobriety and community. Gregory shares the philosophy behind his acclaimed Portland restaurant, kann, where he infuses Haitian and West African flavors into seasonal dishes. He also discusses his commitment to giving back, from his involvement with Ben’s Friends and Urban Gleaners to his coffee company, Kann Coffee, which supports local Haitian farmers and celebrates one of the country’s essential exports. Enjoy this episode as we go Beyond the Plate… with Chef Gregory Gourdet.

This episode is brought to you by Kikkoman.

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Kappy sits down for an inspiring conversation with Simon Ford, co-founder of Fords Gin and a celebrated figure in the world of spirits and cocktails. As a returning guest, Simon reflects on his journey in gin-making, emphasizing the deeper values Fords Gin brings to the hospitality community. He shares how Fords is more than just a bottle on the shelf; it's a commitment to bringing people together, supporting industry creativity, and giving back through memorable experiences. Simon also gives us a sneak peek (sneak listen?!) at the new cocktail bar at the Fords Gin distillery in London. Enjoy this episode as we go Beyond the Drink… with Simon Ford. 

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

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In this special episode, host Andrew “Kappy” Kaplan moderates an inspiring panel from the Social Innovation Summit, bringing together three influential voices dedicated to creating positive change through food and sustainability. 

• Eric Ripert, acclaimed chef, author, and co-owner of New York’s Le Bernardin, shares his journey of blending culinary excellence with meaningful philanthropy. 

• Claire Babineaux-Fontenot, CEO of Feeding America, discusses her commitment to addressing food insecurity across the nation and highlights innovative, community-driven solutions. 

• Thomas Jonas, CEO and co-founder of Nature’s Fynd, dives into the role of sustainable food technology and how his company is redefining alternative proteins to create a more resilient and sustainable food system. 

This thought-provoking discussion explores the intersections of food justice, innovation, and community empowerment. Enjoy this bonus episode as we go Beyond the Plate… LIVE from the 2024 Social Innovation Summit.

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Marc Rose and Med Abrous are NYC natives who have made a significant impact on Los Angeles' nightlife and dining scenes. They have breathed new life into iconic spots like The Spare Room at the Hollywood Roosevelt Hotel, Genghis Cohen, and the classic La Dolce Vita in Beverly Hills. We explore their creative process, attention to detail, and what drives them to honor the legacy of these storied locations while pushing the boundaries of hospitality. Their community involvement spans across the cocktail community and the various cities they work in- organizations include The Mountaineers, Giving Kitchen, Billion Oyster Project and more! Enjoy this episode as we go Beyond the Drink… with Marc Rose & Med Abrous.

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

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Drew Nieporent is one of the most accomplished and influential restaurateurs of our time. He is the founder of Myriad Restaurant Group and co-founder of Nobu Restaurants with actor and producer Robert De Niro. In this episode, we dive deep into Drew's philosophy on hospitality, his reflections on business principles, and his personal challenges, including surviving a stroke and cancer. He opens up about his forthcoming memoir, his 34-year partnership with De Niro, and what keeps him inspired after decades in the business. Drew's deep commitment to philanthropy shines through as he discusses his involvement with Citymeals on Wheels, Garden of Dreams Foundation and City Harvest. Enjoy this episode as we go Beyond the Plate… with Drew Nieporent.

This episode is brought to you by Kikkoman.

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

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Steve Schneider has more than 20 years of bar experience in New York, Singapore, Shanghai and Panama City, earning a reputation as one of the most respected and inspiring bartenders in the industry. He is known for his time at Employees Only when it earned “The World’s Best Cocktail Bar” Award at Tales of the Cocktail. In this episode, Steve shares his journey of opening bars across continents, and how it feels to be back in NYC! We dive into the creative side of his cocktail making and his love for the high-energy atmosphere of bustling bars. Steve also discusses his commitment to giving back, supporting his community, and mentoring the next generation of bartenders. Enjoy this episode as we go Beyond the Drink… with Steve Schneider.

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

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Vikas Khanna's journey is nothing short of extraordinary - rising from homelessness as an immigrant to becoming an internationally acclaimed chef. He’s also a filmmaker, author of over 37 books, and one of the first Indian chefs to earn a Michelin star in the U.S. Currently, Vikas is the Chef and Partner at Bungalow in NYC. In this episode, he shares his remarkable story, from his roots in Amritsar, India, to the pivotal role his mother played during his most challenging moments. Vikas also discusses how cooking became the foundation of his diverse creative pursuits and reflects on his ongoing philanthropic efforts, including feeding over 80 million meals in India during the pandemic. Enjoy this episode as we go Beyond the Plate… with Chef Vikas Khanna.

This episode is brought to you by Kikkoman.

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We’re excited to bring you a special bonus episode featuring our partner, Kikkoman. Joining us is Shota Nakajima, a friend of the podcast and member of the Kikkoman Kitchen Cabinet- a group of chefs and culinary operators dedicated to sharing innovative uses for soy sauce in global cuisines. We dive into a fascinating discussion about various Japan-adjacent cuisines that incorporate soy sauce, the techniques he uses, and why he’s proud to collaborate with Kikkoman. Enjoy this bonus episode as we go Beyond the Plate… with Chef Shota Nakajima of the Kikkoman Kitchen Cabinet.

This episode is brought to you by Kikkoman.

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Moe Aljaff has been a creative force behind some of the world’s most celebrated bars, including Two Schmucks in Barcelona, which earned a top 10 spot on the World's 50 Best Bars list. Moe shares his extraordinary journey, from his refugee upbringing in Sweden to bartending around the globe, including stints in Amsterdam, Thailand, Norway and Barcelona. Now, as he gears up to launch a new bar in New York, Moe shares his philosophy on creativity born out of limitations and how he feels like he’s found home in NYC. He shares the importance and meaning of community in his craft and why being an integral part of the neighborhood holds such significance. Enjoy this episode as we go Beyond the Drink… with Moe Aljaff.

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

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Andrew “Babish” Rea is the creative force behind the wildly popular YouTube channel, Babish Culinary Universe. Best known for his series Binging with Babish, Andrew shares how his passion for food and film led him to create an online culinary empire. We dive deep into his journey—from overcoming personal struggles and creative burnout to developing his own cookware line and embarking on new ventures like Bed & Babish. Andrew has used his platform to raise a significant amount of money for various charities including work with St Jude Children’s Research Hospital, Ugandan Water Project and more. Enjoy this episode as we go Beyond the Plate… with Andrew “Babish” Rea.

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

(recipe heard in episode is below)

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***

The Expo Collins

Recipe courtesy of Joe Brooke

Makes 1-2 cocktails

4 oz. Fords Gin

2 oz. cucumber simple syrup

2 oz. fresh squeezed lemon juice

4-6 oz. soda water

8-10 lemon verbena leaves

2 pinches diamond crystal kosher salt

1. Build all in an ice-filled deli cup and add lemon verbena leaves.

2. Muddle lemon verbena leaves and top up with soda water.

3. There is NO garnish - just put a top on the cup, cut an X in the middle and push a straw in.