Kyle and Katina Connaughton are the husband/wife duo behind 3 Michelin Star “SingleThread Farm-Restaurant-Inn,” in Healdsburg, CA.  Kyle is the Head Chef and has worked for some of the biggest culinary names around the world from Japan to England to the US. He is professor emeritus at The Culinary Institute of America, and co-published the book Donabe: Classic and Modern Japanese Clay Pot Cooking.  Katina is the Head Farmer of SingleThread Farm at Dry Creek’s 24 acre property, which includes greenhouses, heirloom orchards, bee hives, a foraging program and floral design department. Everything Katina grows is used daily in Kyle’s kitchen. Both Kyle and Katina have ingrained the notion of giving back to the community through much of what they do and who they are. They discuss a number of organizations including Sonoma Family Meal, The Skatepark Project, Chill Foundation, Corazón Healdsburg, Russian Riverkeeper, and more. Enjoy this episode as we go Beyond the Plate… with Chef Kyle and Katina Connaughton.  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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Chef Kyle and Katina Connaughton: the husband/wife “duo” behind 3 Michelin Star SingleThread Farm-Restaurant-Inn (S9/Ep.07)

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 episode will share inspiring stories of what it means to be in today’s hospitality industry.

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For the season finale, we welcome father/son duo, Chefs Emeril and E.J. Lagasse. Emeril recently handed over the reins of his flagship restaurant, Emeril’s, to his 20 year old son. In this episode, Emeril and E.J. discuss their paths into the culinary world, including the moment E.J. knew he was ready to follow his father’s footsteps in the culinary world…and how that talk went with his mom and dad. Emeril shares his thoughts about E.J.'s vision for the restaurant’s reopening, which include new versions of Emeril classics (no pressure!).  This year, the family will celebrate the 20th anniversary of the Emeril Lagasse Foundation, an organization that seeks to inspire, mentor and enable youth to reach their full potential via culinary, nutrition & arts education. Enjoy this episode as we go Beyond the Plate… with Chefs Emeril and E.J. Lagasse. 
 
 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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Chefs Emeril and E.J. Lagasse: the moment Emeril knew his son E.J. had “it” in the kitchen (S9/Ep.22)

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. 
 Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com  
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Chefs Tim Flores and Genie Kwon: the world’s first Filipino restaurant to receive a Michelin star (S9/Ep.21)

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. 
 Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com  
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Beyond the Drink: Julie Reiner and Simon Ford (S9/Ep.20)

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. 
 Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com  
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Thanksgiving BONUS Episode: @cleanplateclubpod’s (Leftover) Dinner Roll French Toast Cups with Cranberry-Maple Glaze (S9/Ep.19)

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. 
 Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com  
 Follow Beyond the Plate on Facebook and Twitter 
 Follow Kappy on Instagram and Twitter

Chef Kyle and Katina Connaughton: the husband/wife “duo” behind 3 Michelin Star SingleThread Farm-Restaurant-Inn (S9/Ep.07)

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