Beyond the Plate

Latest Episodes:

Chef Sarah Grueneberg: LIVE at Graduate Hotel in Evanston (S8/Ep.18) Feb 01, 2023

Show notes

Sarah Grueneberg is the multi-award winning Chef/Partner of Monteverde Restaurant & Pastificio in Chicago’s West Loop. You likely watched her as a competitor and finalist on Bravo’s “Top Chef: Texas” and Food Network’s “Iron Chef Gauntlet.” In fall of 2022, she published her first cookbook, Listen To Your Vegetables. In this episode, Sarah shares with our live audience about her childhood and being brought up by a single mother, what it was like stepping into her first professional restaurant kitchen, and when she realized she had made it as a chef. Sarah shares some of the work she does in the community by highlighting Southern Smoke Foundation and the extraordinary work they do for food and beverage workers. Enjoy this LIVE episode as we go Beyond the Plate… with Chef Sarah Grueneberg.

This episode is brought to you by Graduate Hotels.

This episode is brought to you by Fords Gin.

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Beyond the Drink: Stacey Swenson’s Bugs’ Sour (S8/Ep.17) Jan 25, 2023

Show notes

Stacey Swenson is a 20-year veteran of the hospitality industry and one of the most sought-after bartenders on aperitivo and Italian drinking culture. After relocating to NYC from Chicago, she held notable positions including head bartender at Dante, which was #1 on the World’s Best Bar list in 2019. She was the Bar Director for Mattos Hospitality group and is currently the Bar Director for Nine Orchard Hotel. For this episode, Stacey not only schools us on aperitivos, but also shares an incredibly delicious gin-based ‘sour’ cocktail. Stacey shares some of the work she does to give back to the community, including her work with Another Round Another Rally. Enjoy this episode as we go Beyond the Drink… with Stacey Swenson. (cocktail recipe below)

Bugs' Sour

Makes 1 cocktail

1.5 oz gin, such as Fords Gin

.5 oz orange curaçao

.75 oz fresh lemon juice

1 oz fresh carrot juice

.5 oz caraway-star anise syrup*

Optional: vegan foamer or egg white

METHOD: add all ingredients to shaker tin, shake well, strain over ice (if using egg white, dry shake first)

GLASSWARE: rocks

GARNISH: caraway-salt** half rim, mini carrot or carrot top greens

*caraway-star anise syrup:

In a saucepan add 2 tbsp caraway seeds, and roughly 4 whole star anise. Turn on high heat and toast spices until you start to smell the aromas (around 2 mins - be careful not to burn). Add one cup of sugar and one cup of water, let simmer for 10 minutes. Strain.

**caraway salt:

1 part sugar, 2 parts ground caraway to 4 parts sea salt

This episode is Presented by Fords Gin.

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Chef Winnie Yee-Lakhani: how she’s creating a new style of BBQ by weaving in her Malaysian-Chinese roots (S8/Ep.16) Jan 18, 2023

Show notes

Winnie Yee-Lakhani is a chef, mom, entrepreneur and the self-taught “Pit Madam” / founder of Smoke Queen Barbecue. She was a finalist on Food Network's “BBQ Brawl” (Season 3) and was featured on the “Kelly Clarkson Show.” In this episode, we learn how Winnie weaves in the flavors of her Malaysian-born Chinese childhood with traditional American smoking techniques to create a unique style of barbecue. We discuss her thoughts on stepping into a mostly male dominant field, how she balances owning multiple businesses while being a mom of two kids, and what inspired her to create a restaurant during the pandemic. Winnie is a proud supporter of Orange County Asian Pacific Islander Community Alliance (OCAPICA), an organization that has been dedicated to enhancing the health, social, and economic well-being of the under-served populations in Orange County, CA. Enjoy this episode as we go Beyond the Plate… with Chef Winnie Yee-Lakhani.

This episode is brought to you by Fords Gin.

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Beyond the Drink: Iain Griffiths' Gimlet 75 (S8/Ep.15) Jan 11, 2023

Show notes

Iain Griffiths is an Aussie entrepreneur, educator & bartender who was awarded the first-ever “Bartender’s Bartender” award at the World's 50 Best Bars in 2017. For this episode, Iain walks us through their Gimlet 75, a mashup of two classic cocktails, the Gimlet and the French 75. Iain has done an overwhelming amount of work in the social impact space, co-founding ‘Trash Tiki’ in 2016, a touring pop-up cocktail experience that garnered global recognition. Trash Tiki helped drive the topic of food waste and sustainability to the forefront of conversations in the drink world with an accessible, no-nonsense approach to training for the community. Enjoy this episode as we go Beyond the Drink… with Iain Griffiths. (cocktail recipe below)

Gimlet 75

Makes 1 cocktail

1.5 oz/45ml Fords Gin

.5 oz/15ml Fresh Lime Juice

.5 oz/15ml Lime Oleo Cordial (recipe below)

2 dashes Regan’s Orange Bitters

2 oz Dry sparkling wine

Lime wheel, to garnish

Shake all except the wine. Strain into your preferred glass. Top with bubbles and a lime wheel. Enjoy.

Lime Oleo Cordial:

Peel enough limes to pack 1/2 cup with lime peels (keep the limes for juicing!).

Mix with 3 cups of white sugar and store at room temp or warmer in an airtight container for 24-48 hours.

Then add 2 cups of lime juice and stir until fully dissolved. Strain, bottle & store cold.

*Note: to make a lime syrup, you would add 2 cups of warm water instead of 2 cups of lime juice, and follow the remaining instructions.

This episode is Presented by Fords Gin.

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

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John Gargano: from his time in federal prison to General Manager of one of NYC’s best restaurants (S8/Ep.14) Jan 04, 2023

Show notes

John Gargano served 13 years in prison for selling drugs, and in 2016 received clemency from President Obama. He is now the General Manager of Tom Colicchio’s Craft New York and Vallata, two of NYC’s top restaurants. You may be familiar with his story from the Humans of NY instagram page. John is a graduate of NYU's School of Professional Studies with a degree in Leadership and Management Studies. In this episode, we discuss his journey as a kid growing up in South Jersey, his time in prison, where his sense of hospitality comes from, and what he hopes people learn from his story. John’s an avid supporter of Criminal Justice Reform and an advocate for providing opportunities for those who might not otherwise have. He discusses his work with Smile Farms, an organization that provides developmentally disabled adults with meaningful work opportunities at farms, urban gardens, greenhouses, farm stands…and now thanks to him… restaurants! Enjoy this episode as we go Beyond the Plate… with John Gargano.

President Obama's facebook post, as referenced in the intro of this episode.

This episode is brought to you by ONEHOPE Wine.

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Beyond the Drink: Christine Wiseman’s Time to Sparkle (S8/Ep.13) Dec 28, 2022

Show notes

Christine Wiseman is the Beverage Director of Bar Lab, which includes Broken Shaker, Hoja, Margot Natural Wine Bar, MaryGold's, and Higher Ground. She started as a chef, made the move to behind the bar, and has since received worldwide recognition and accolades leading teams at acclaimed bars and restaurants around the country. For this episode, we requested a fun and delicious NYE-style gin cocktail… and she delivered! When she’s not behind the bar, Christine also uses her talent by helping to raise funds for a number of causes, most recently for Another Round Another Rally, a nonprofit financial and educational resource for the hospitality industry that issues emergency aid to hospitality workers facing unanticipated hardships. Enjoy this episode as we go Beyond the Drink… with Christine Wiseman. (cocktail recipe below)

Time to Sparkle

Makes 1 cocktail

1 oz gin, such as Fords Gin

.25 oz fresh lemon juice

.5 oz raspberry simple syrup (recipe below)

10 drops jasmine water, such as Fee

Edible glitter, a pinch (any color you want!)

Sparkling wine, to top

Lemon zest, to garnish

Combine gin, lemon juice, raspberry syrup, jasmine water, and glitter (if using) in a shaker with ice and shake. Strain into a coupe or champagne glass and top with sparkling wine and a grate of lemon zest.

For the raspberry simple syrup:

To make the raspberry simple syrup, combine 1 cup of raspberries, 1 cup of sugar and 1 cup of water into a saucepan over medium-high heat. Stir every now and then until boiling and sugar is dissolved. Once sugar is dissolved, reduce heat and let simmer until the raspberries are broken down, around 10 minutes. Smash raspberries to get all the juices out. Let cool and then strain.

This episode is Presented by Fords Gin.

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

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Chef Dena Marino: how she went from one of America’s best restaurant chefs to the private chef of LeBron James and his family (S8/Ep.12) Dec 21, 2022

Show notes

Dena Marino is the private chef for LeBron James and his family. She is one of the country's most accomplished and preeminent chefs having spent time cooking in Napa (Tra Vigne), Aspen (Ajax, D19, Ellina) and Miami (MC Kitchen). Over the course of her career, Dena and her restaurants have received numerous accolades ranging from the nation's “Top 20 Best New Restaurants” by Esquire, to Miami New Times’ “Top 10 Chefs.” In this episode, she shares how a one-day kitchen internship (‘stage’) in Napa helped pave the way for her culinary career. She also touches upon the importance of reading your guests in a room, both as a restaurant chef and as a private chef. She is committed to using her expertise for good, most recently, by offering virtual cooking classes to the families living in the LeBron James Family Foundation's I PROMISE Village in Akron, Ohio. Enjoy this episode as we go Beyond the Plate… with Chef Dena Marino.

This episode is brought to you by Graduate Hotels.

This episode is brought to you by ONEHOPE Wine.

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

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Beyond the Drink: Ignacio “Nacho” Jimenez & the Caprice (S8/Ep.11) Dec 14, 2022

Show notes

Jose Ignacio “Nacho” Jimenez has nearly 20 years of hospitality experience and has become known for not only his drinks, but his enthusiastic spirit behind the bar. He’s worked at some of NYC’s most respected cocktail bars- most recently as the bar manager of Ghost Donkey, where he celebrated the art of Mexican hospitality. In this episode, we discuss a martini-like classic cocktail called the Caprice, which traces its roots back to Chicago in the 30's. We also touch upon how Nacho uses his voice and talent behind the bar to give back to different causes and organizations, most recently an event benefiting Woman Life Freedom NYC, a women’s rights movement working to amplify the voices of Iran on the streets of NYC. Enjoy this episode as we go Beyond the Drink… with Ignacio “Nacho” Jimenez. (cocktail recipe below)

Caprice

Makes 1 cocktail

1.5 oz Fords Gin

1.5 oz Dollin Dry

.5 oz Benedictine

1 dash orange bitters

Garnish: Orange Twist

Glass: Martini

This episode is Presented by Fords Gin.

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

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Chef Jose Garces: how he became one of the nation’s leading culinary authorities of Spanish and Latin-American cuisine (S8/Ep.10) Dec 07, 2022

Show notes

Jose Garces is an Iron Chef, father, husband, cookbook author, James Beard Award-winner, entrepreneur and food innovator. He has a number of restaurants in Philadelphia and Atlantic City. In this episode, he discusses the influence his parents had on his career, the reason he passed up what many would consider to be the “dream job,” and the art of balancing his time in the kitchen vs. time with his family. He co-founded the Garces Foundation in 2011, which provides ongoing and actionable assistance to the immigrant community of Philadelphia. Enjoy this episode as we go Beyond the Plate… with Chef Jose Garces.

This episode is brought to you by Fords Gin.

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

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Beyond the Drink: Demi Natoli’s Petty in Pink (S8/Ep.09) Nov 30, 2022

Show notes

Demi Natoli is the Beverage Director at Graduate Hotel Nashville. She spent time in Chicago at Lost Lake, which was voted one of the top 50 bars in the world by World's 50 Best Bars. Demi prides herself on ideating, crafting, and serving cocktails inspired by her Cuban-American heritage. In this episode, we discuss the process behind a gin cocktail she’ll be adding to one of her bar menus this Spring, and the inspiration behind the recipe. We also touch upon her work with The Equity Alliance, a black-led grassroots organization in Nashville, TN that strives to get more people of color active in the political process. Enjoy this episode as we go Beyond the Drink… with Demi Natoli. (cocktail recipe below)

Petty in Pink

Makes 1 cocktail

2.0 oz gin, such as Fords Gin

.75 oz Pineapple Juice

.75 oz Lime Juice

.50 oz Strawberry-Lemongrass Simple Syrup

.25 oz Strawberry Liqueur

Combine all ingredients into a cocktail shaker, add ice and shake until well chilled. Strain into a coupe glass. Garnish with a microflower.

For the Strawberry-Lemongrass Simple Syrup:

2 cups water

2 cups sugar

5 whole stalks of lemongrass, sliced horizontally and chopped

8 strawberries, hulled and quartered

Add all ingredients to a medium sauce pot and place over medium heat. Bring to a bubble and simmer for 20 minutes. Remove from heat and let cool. Strain and store in the refrigerator.

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