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.