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Beyond the Plate

Andrew Kaplan

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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20 episodes
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Avg 18 min
English

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August 17 · 11 min
HEARD (033): Ramen, Brazil nuts, sheet pan pancakes, beans (again), how to slice skirt steak, the back label of a wine bottle, and an INSANE dishwasher stat.
In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode: Ramen Del Barrio | IG | Chef Chris Krinsky GoodSAM Foods | Brazil Nuts Sheet Pan Pancake TED Talk | Paul Newnham | Bean is How The Back Label | Paul K. Follow Beyond the Plate on Facebook and X. Follow Kappy on Instagram and X. www.beyondtheplatepodcast.com www.onkappysplate.com
August 3 · 11 min
HEARD (032): Greek food, Philly cheesesteak jerky, Nicole Ryan's banana bread, feeding kids, chef tips, a new food podcast, and Tales of the Cocktail winners.
In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode: Kouklas Greek Eatery | Jimmy Bannos Jr. Side Project Jerky Clean Plate Club Pod | Nicole Ryan Project Feed the Kids Erling Wu-Bower | Maxwells Trading Always Hangry Podcast | George Duran Tales of the Cocktail | Semi Follow Beyond the Plate on Facebook and X. Follow Kappy on Instagram and X. www.beyondtheplatepodcast.com www.onkappysplate.com
July 20 · 12 min
HEARD (031): A Hotel in Bentonville, Cougar Gold Cheese, Mango Chicken, Sweet Corn Ice Cream, Fettuccine Alfredo, and restaurants that give back.
In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode: The Compton Bentonville | IG Washington State University Creamery, Cougar Cheese ReFED job post | CAVA job post Salt & Straw Ice Cream Cookbook Billy Shore article | Norimoto Bakery | Adam Richman ig post | D’Romanos Pizza Mango Chicken Sauce ½ cup ketchup ¼ cup rice vinegar 2–3 tbsp brown sugar 1 tbsp honey 1½ tbsp soy sauce or tamari ¼ cup water 1 tsp grated fresh ginger, optional but worth it (or ¼ teaspoon ground ginger) 1 clove garlic, minced, optional (or ¼ teaspoon granulated garlic) Whisk all of the ingredients together in a small bowl before adding the sauce to the pan with the cooked chicken. Depending on how much chicken you're making, you may only need about half of the sauce. If you'd like a thicker sauce, stir together 1 tablespoon cornstarch and 1–2 tablespoons cold water to make a slurry, then whisk it into the simmering sauce until it reaches your desired consistency. Follow Beyond the Plate on Facebook and X. Follow Kappy on Instagram and X. www.beyondtheplatepodcast.com www.onkappysplate.com
July 6 · 11 min
HEARD (030): Charleston's newest market, 'Saturday' sauce, a beer cocktail, Green Bronx Machine, American-made knives, and solo dining.
In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode: Luther’s Market + Noodle Shop | IG Sababa Foods | IG Stiegl Grapefruit Radler Stephen Ritz | Green Bronx Machine | IG Montana Knife Company | Josh Smith Follow Beyond the Plate on Facebook and X. Follow Kappy on Instagram and X. www.beyondtheplatepodcast.com www.onkappysplate.com
June 22 · 13 min
HEARD (029): Indian street food in Charlotte, a Korean-inspired juice for kids, oatmeal raisin cookies, the humans who feed us, soft serve, rice seasoning, and why beans deserve more attention.
In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode: Boti Walla | Chef Meherwan Irani | New Book Umma Juice | IG Oatmeal Raisin Cookies | Melissa Clark Humans Who Feed Us | Justice For Migrant Women | Cafe Yaya @yeschefguides | Papa d’Amour Siete Mexican Rice Seasonings Beans is How | NYT article | Schmuck (cacio e pepe beans) | Zarella (gigante beans) Follow Beyond the Plate on Facebook and X. Follow Kappy on Instagram and X. www.beyondtheplatepodcast.com www.onkappysplate.com
June 8 · 10 min
HEARD (028): Motek, tinned vegetables, frozen gin & tonics, food waste solutions, functional cookies, and Team Lemon.
In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode: Motek | IG Row 7 Seed Co. | Chef Dan Barber Ninja CREAMi | Fords Gin ReFED | Catalytic Grant Fund Grantees Fields Good Functional Cookies | IG Follow Beyond the Plate on Facebook and X. Follow Kappy on Instagram and X. www.beyondtheplatepodcast.com www.onkappysplate.com
May 26 · 15 min
HEARD (027): Best bites from 48 hours in London, 2 brothers with a smart play for ground beef, baked beans, upcycled food, Andrew Zimmern’s new noodles, and lemonade stands.
In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode: Darjeeling Express | Asma Khan | The Connaught | Ago Perrone | Giorgio Bargiani | Mountain | Tomos Parry | The Mayfair Chippy Spare | Jeremy Kaye | Adam Kaye Matriark Foods | IG Zimm’s x A-Sha | Andrew Zimmern Follow Beyond the Plate on Facebook and X. Follow Kappy on Instagram and X. www.beyondtheplatepodcast.com www.onkappysplate.com
May 11 · 9 min
HEARD (026): Gwyneth Paltrow, chocolate’s Brazilian cousin, rice pudding, teaching kitchens, N.America’s best bars, and sushi taste tests.
In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode: Goop Kitchen | IG | Gwyneth Paltrow | Chef Kim Floresca Figa Foods | IG Instant Pot Rice Pudding recipe | Melissa Clark Teaching Kitchen Collaborative North America's 50 Best Bars | Steve Schneider | Sip & Guzzle Follow Beyond the Plate on Facebook and X. Follow Kappy on Instagram and X. www.beyondtheplatepodcast.com www.onkappysplate.com
April 27 · 13 min
HEARD (025): Lilac Tiger, Mango Sticky Rice, Wagyu Chuck Roast, Soul & Smoke Foundation, non-cookbook books, Chris Bianco’s tee shirt, and kids in the kitchen
In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode: Lilac Tiger | Chef Zubair Mohajir | Share Our Strength Bite Tuoso | Van Leeuwen | Cafe Panna | Hallie Meyer Soul & Smoke BBQ | Soul & Smoke Foundation What Could Possibly Go Right by Danny Meyer Unreasonable Hospitality: The Field Guide by Will Guidara Take It Personal by David Grutman Guesting by Gail Simmons White Bark Workwear | Chef Chris Bianco The Spice House | Garlic Pepper Butcher’s Rub Follow Beyond the Plate on Facebook and X. Follow Kappy on Instagram and X. www.beyondtheplatepodcast.com www.onkappysplate.com
April 13 · 11 min
HEARD (024): A steakhouse in Miami, watermelon slushies, tahini granola, chefs rallying for autistic individuals, Eric Ripert’s new cookbook, and sweet and sour chicken.
In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode: Sunny’s Steakhouse | IG | Will Thompson | Chef Aaron Brooks Ninja CREAMi | Chris Young video Chef on the Spectrum program | Chef Franklin Becker | Chitarra Pastaria | Chef Ken Oringer Chef Eric Ripert’s Mindful Cooking book | IG *** Salty Chocolate + Tahini Granola 3 cups old-fashioned oats ½ - 1 cup chopped nuts of choice (I use pistachios and/or almonds) 1 - 1 ¼ teaspoons kosher salt ⅓ cup honey 3 tablespoons maple syrup 3 tablespoons tahini (stirred until smooth) 2 tablespoons of neutral oil (olive, coconut, avocado, etc.) 1 teaspoon vanilla ½ teaspoon cinnamon or cardamom (I do ¼ teaspoon each) To finish: ⅓ - ½ cup mini chocolate chips or chopped dark chocolate Flaky salt Light dusting of lemon zest Sprinkling of sprinkles Preheat oven to 325°F. Line a baking sheet with parchment. 1. In a big bowl, combine the oats, nuts, and salt and stir to combine. 2. To a small sauce pot, add the honey, maple syrup, tahini, and oil and warm over low heat while stirring for about 1-2 minutes. Once it is loose and glossy, remove from heat and whisk in the vanilla, cinnamon and cardamom. 3. Pour the wet mixture over the bowl of dry and mix with a rubber spatula until fully coated. 4. Transfer the mixture to the parchment lined sheet tray, gently press into an even layer, about ½ - 1 inch thick, and place in the oven. 5. Bake for about 25-40 minutes, rotating halfway, until it’s light golden brown and toasted. Do not stir. (I know this is a wide range of time. We enjoy it a little chewy so I err on the side of 25-30 minutes rather than the longer time.) 6. Remove from the oven, and evenly scatter the chocolate, salt, lemon zest and sprinkles over the top. Let cool on pan - it will firm up as it cools. Once it cools, you can break it up into pieces and store in a resealable bag or covered tupperware container. Follow Beyond the Plate on Facebook and X. Follow Kappy on Instagram and X. www.beyondtheplatepodcast.com www.onkappysplate.com
March 30 · 8 min
HEARD (023): Thai in the Bahamas, tempeh chips, matzah chilaquiles, ending childhood hunger, desserts for one(!), and the bottom of a tortilla chip bag.
In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode: Ko Sa Wan | Ian Kittichai | Atlantis Mamame Tempeh Chips | IG @jewishfood | Matzah Chilaquiles Billy Bearing Witness | Billy Shore | Share Our Strength Broma Bakery | IG | Sweet Tooth Cookbook Follow Beyond the Plate on Facebook and X. Follow Kappy on Instagram and X. www.beyondtheplatepodcast.com www.onkappysplate.com
March 16 · 31 min
HEARD (022) (Bonus): Expo West highlights - brand collaborations, standout founders, and what tasted great
In this special bonus episode of HEARD, Kappy shares insights from Expo West - the natural and organic CPG industry’s biggest event. He joins Ilana Shenitzer, EVP of Consumer Brands at Ruder Finn, to talk about the brands, collaborations, founders, and food products that stood out on the show floor. Links and handles mentioned in this episode: Cloud 23 | Cravings | Caliwater | Once Upon A Farm Promobile Marketing | Sababa Foods x Fearless Eggs | Little Sesame x Yellowbird | Gato Dates | Tamar Date Coffee Kooshy Croutons | Popnuts | Purely Elizabeth | Poppi | Fishwife Siete Foods | Goodles Frontera Foods | Stacy’s Pita Chips | Larabar | MadeGood | Rao’s | Carbone Fine Food Simply NKD Chips | Amylu Foods Zahav Foods | Sweet Loren’s | Just Ice Tea Evergreen Waffles | Nana Joes Granola | CirC Protein Bites Goldie Lemonade | Ice Cream For Bears Follow Beyond the Plate on Facebook and X. Follow Kappy on Instagram and X. www.beyondtheplatepodcast.com www.onkappysplate.com
March 2 · 7 min
HEARD (021): A new Hollywood restaurant, 3 farm daughters, sous vide egg bites, Expo West, Nassau Paradise Island Wine & Food Festival, and bone broth.
In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode: The Benjamin Hollywood | IG 3 Farm Daughters Sous Vide Egg Bites Expo West Nassau Paradise Island Wine & Food Festival Brodo | Chef Marco Canora Follow Beyond the Plate on Facebook and X. Follow Kappy on Instagram and X. www.beyondtheplatepodcast.com www.onkappysplate.com
February 16 · 8 min
HEARD (020): Cuban classics, farm-to-ferment miso, slow cooker rules, Jamie Oliver on change, South Beach Wine & Food Festival, and a hot sauce reset.
In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode: Puerto Sagua Restaurant Shared Cultures | IG NY Times Slow Cooker Hoisin Garlic Chicken | Sarah DiGregorio Jamie Oliver BtP Episode | Jamie Oliver SOBEWFF Cutino Sauce Co. | Cutino IG | Ouilmette Spice Company Follow Beyond the Plate on Facebook and X. Follow Kappy on Instagram and X. www.beyondtheplatepodcast.com www.onkappysplate.com
S12 · E20
February 11 · 51 min
Chef Jamie Oliver: The Side of Him You’ve Never Really Heard From (S12/Ep.20)
For our season finale, we're excited to welcome Jamie Oliver - one of the most recognized chefs in the world and a global food icon who’s used his platform to educate, advocate, and inspire. In this episode, Kappy sits down with this legend to trace his extraordinary journey: from growing up in a rural English pub kitchen (literally) to transforming food education and policy across the globe. They explore the impact of dyslexia, the challenges of raising five kids while staying grounded, and why his latest book, Eat Yourself Healthy, is about so much more than what’s on your plate. At the heart of his story is the belief that food is a force for good - for our bodies, our families, and our communities. Enjoy this episode as we go Beyond the Plate… with Chef Jamie Oliver. This episode is brought to you by Fords Gin - the cocktail gin. (You’ll find the drink recipe heard in this episode below.) 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 *** The Miso Collins Recipe courtesy of Kayla Mata. Makes 1 cocktail 1.5 parts Fords Gin .5 part fino sherry .5 part fresh squeezed lemon juice .25 part miso honey* Soda water, to top Lemon twist, to garnish *For the miso honey: mix 1 cup honey, 1 cup brewed dandelion tea (still warm), and 2 tablespoons white miso. Mix all together until the honey and miso are dissolved, and then strain. This syrup will hold in the fridge for up to two weeks. Add the gin, fino sherry, lemon juice, and miso honey to an ice-filled cocktail shaker - lightly shake and strain over fresh ice in a collins glass. Top with some soda water and garnish with a lemon twist.
S12 · E19
February 4 · 1 hr 2 min
Chef Evan Funke: How Discipline - and a Plane Ticket - Changed His Life (S12/Ep.19)
Evan Funke is a chef, restaurateur, author, and torchbearer of Italian culinary tradition. Known for his obsessive dedication to pasta, he’s behind some of the most celebrated restaurants in LA and beyond. In this episode, we talk about the power of mentorship, the tension between preserving heritage and forging new paths, and why Evan chose a harder, more disciplined road in his craft. He shares how years of focused practice and repetition- not ego- continue to define his approach in the kitchen. He also shares the importance of building community within the restaurant, and how that belief drives both his team culture and his support for organizations like World Central Kitchen, Baby2Baby, Alex’s Lemonade Stand Foundation, and No Kid Hungry. Enjoy this episode as we go Beyond the Plate… with Chef Evan Funke. This episode is brought to you by Mill - the sleek, odorless food recycler for your home. Learn more and get $75 off at mill.com/btp. Offer may expire. 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
February 2 · 8 min
HEARD (019): corn mocha, ice cube molds for soup, basic roast(ed) chicken, 1/2 price food, 2 children's books recommended by chefs, and restocking your pantry.
In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode: Milli by Metric | Metric Coffee | IG Souper Cubes Combustion Inc. Too Good To Go | IG How Full Is Your Bucket? For Kids | Chef Gavin Kaysen | Daniel’s Dream | Chef Daniel Humm Follow Beyond the Plate on Facebook and X. Follow Kappy on Instagram and X. www.beyondtheplatepodcast.com www.onkappysplate.com
S12 · E18
January 28 · 44 min
Jessica Secrest/@applesauceandadhd (LIVE) The ADHD Mom Who Built a 10M+ Following by Being Herself (S12/Ep.18)
Jessica Secrest is a mom, content creator, and now cookbook author who’s built a deeply loyal following by doing one thing: showing up as herself. We sat down for a live conversation at Everybody’s Coffee/The Book Cellar in Chicago to talk about her new book, Of Course It’s Good!, and the unexpected journey that led her from packing lunches for her son to becoming a viral force across TikTok, Facebook, Instagram, and beyond. She shares the moment she realized she was “onto something,” how a taco potato tot casserole changed her life, and why she’s never missed a day of posting in over two years. We also dig into food memories, family, and why she still does all her filming and editing solo. Enjoy this LIVE episode as we go Beyond the Plate… with Jessica Secrest of @applesauceandadhd. 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
S12 · E17
January 21 · 18 min
Beyond the Drink: Christine Kim Doesn’t Care What You Order - She Just Wants You Happy (S12/Ep.17)
Christine Kim is a Washington, DC-based bartender and the newly crowned U.S. Bartender of the Year at the Tales of the Cocktail Spirited Awards. She shares the journey that began with her first restaurant job at just 13 years old, and how her path ultimately led to becoming a partner and Beverage Director of one of the country’s most celebrated neighborhood bars. We discuss how her background in food shapes her approach to drinks, the importance of creating a space for community, and why she still has no judgment for a good vodka soda. She also opens up about her work with organizations like the Human Rights Campaign (Chefs for Equality), various AAPI initiatives, and fundraising efforts to support displaced families in D.C. Enjoy this episode as we go Beyond the Drink… with Christine Kim. 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
January 19 · 7 min
HEARD (018): an all-day Italian café in Chicago, a delicious bloody mary mix, PB Banana Oatmeal Bars, food waste, SANDWICHES, a new kind of hotel experience, and spices.
In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode: Bar Tutto | Chef Joe Flamm | day off group | Share Our Strength/No Kid Hungry Eleven City Diner | IG PB Banana Oatmeal Bars | Erin Lives Whole | IG Littlefoot Ventures Adam Mesnick/Deli Board | BtP Episode | Siete Foods The Neighborhood Hotel This episode is brought to you by Siete Foods. Follow Beyond the Plate on Facebook and X. Follow Kappy on Instagram and X. www.beyondtheplatepodcast.com www.onkappysplate.com

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