Beyond the Plate

Latest Episodes:

BONUS Episode: Keurig Love Blend™ Local Roasters (S5/Ep.17) Jan 27, 2021

Show notes

This week, we’re taking a short break from our regular schedule to share a special bonus episode featuring our partners at Keurig. At the start of Covid-19, Keurig decided to collaborate with five local coffee roasters from across the country that had been financially impacted by the pandemic to develop a new limited edition, Keurig Love Blend™, with proceeds benefiting each roaster involved in its creation. Join us as we discuss their experiences throughout this collaboration, where they drew inspiration from when creating the custom blend, and why this collaboration was so important for them and their businesses. Enjoy this episode as we go Beyond the Plate... with the five local roasters of Keurig’s Love Blend™.

Beyond the Drink: Caitlin Smith’s (Summer) Sangria (S5/Ep.16) Jan 15, 2021

Show notes

Caitlin is back sharing her third and final cocktail of the season and schooling us on sangria! If you missed her first two episodes, check out Season 5 / Episode 04 and 14. Enjoy this episode as we go Beyond the Drink… with Caitlin Smith. (cocktail recipe below)

(Summer) Sangria

Makes 1 pitcher (large format drink)

1 cup of vodka, such as Deep Eddy Lemon or Peach flavor

½ cup strawberry syrup (recipe below)

½ cup orange juice

½ cup pineapple juice

1 bottle of a crisp dry white wine (such as Pinot Grigio)

Assorted fruit, such as sliced peaches, strawberries, lemons

Sparkling water or sparking wine, to top

Combine the vodka, strawberry syrup, orange juice, pineapple juice and wine in a large pitcher over ice. Add any desired fruit such as peaches, strawberries and/or lemons. Top with either sparkling water or sparkling wine, to finish.

Strawberry Syrup:

Classic equal parts simple syrup, combined with fresh strawberries, cooked down and strained.

This episode is brought to you by Deep Eddy Vodka.

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Zak Stern (Zak The Baker) (S5/Ep.15) Jan 13, 2021

Show notes

He is a baker, craftsman and owner of Zak The Baker in Miami, FL. Zak started baking bread in his friend’s garage with a $2,000 investment and selling it at a local farmer’s market. He quickly outgrew the garage and has not slowed down since. In this episode, we discuss his journey as a kid from Miami to learning and honing his craft around the world. He discusses why he’s turned down dozens of opportunities to expand his business, while focusing on what growth means to him. Enjoy this episode as we go Beyond the Plate… with Zak Stern.

This episode is brought to you by Keurig.

Check out our merch at BeyondthePlateMerch.com.

Beyond the Drink: Caitlin Smith’s Warm and Fuzzy (S5/Ep.14) Jan 08, 2021

Show notes

Caitlin is back sharing another delicious cocktail. This time, she’s drawing inspiration from the traditional Hot Buttered Rum, using coffee. If you missed her first episode where she breaks down one of the most delicious cocktails we had all year, check out Season 5 / Episode 02. Enjoy this episode as we go Beyond the Drink… with Caitlin Smith. (cocktail recipe below)

Warm and Fuzzy

Makes 1 Drink

This drink is inspired by my New England roots and the classic Hot Buttered Rum cocktail. I’ve switched it up to match my love for coffee.

1.5 oz Vodka, preferably vanilla flavored

.5 oz Smoked Rum

1 Tablespoon Compound Butter (recipe below)

.5 oz Pecan Syrup (recipe below)

Hot coffee

Combine the vodka, smoked rum, butter and syrup in a coffee cup and pour hot coffee over the top. Use a handheld milk frother to incorporate all of the ingredients into the coffee. Sprinkle crushed dark chocolate espresso beans over the top.

Habanero-Piloncillo Compound Butter:

Add one cup of water and two piloncillo cones to a small sauce pot or pan. Depending on your desired spice level preference, add 1-2 halved habaneros and simmer until the piloncillo is fully dissolved and then remove the habaneros.

In a stand mixer or with a handheld mixer, start whipping 1 pound of softened butter. Slowly add in some of the habanero-piloncillo syrup, to taste, while still keeping the integrity of the butter.

Pecan Syrup:

1 cup toasted pecans

1 cup dark brown sugar

1 cup water

1 cinnamon stick

Add all ingredients to a small sauce pot or pan, bring to a light simmer and let reduce by about half.

This episode is brought to you by Deep Eddy Vodka.

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Chef Michel Nischan (S5/Ep.13) Jan 06, 2021

Show notes

He is a chef, author and food equity advocate residing in Fairfield, Connecticut. Michel Nischan has hosted a dinner for the Dalai Lama and owned a restaurant with the late Paul Newman. He is the author of three cookbooks and was honored by the James Beard Foundation as the 2015 “Humanitarian of The Year.” In this episode we discuss his journey into the culinary world and lessons learned working with Hollywood royalty Paul Newman. He is the co-founder of Wholesome Wave, a nonprofit organization whose mission is to inspire underserved consumers to make healthier food choices by increasing affordable access to fresh fruits and vegetables. Enjoy this episode as we go Beyond the Plate… with Chef Michel Nischan.

This episode is brought to you by Wickles Pickles.

Check out our merch at BeyondthePlateMerch.com.

Beyond the Drink: Lynn House’s Bloody Mary (S5/Ep.12) Jan 01, 2021

Show notes

Lynn has a long and extensive career in the beverage industry, currently serving as National Spirits Specialist and Portfolio Mixologist for Heaven Hill Brands and Deep Eddy Vodka. She served as Chief Mixologist at Blackbird Restaurant in Chicago, among many other coveted establishments. She’s received numerous accolades throughout her career and was an inaugural member of the Dame Hall of Fame, which celebrates women in the beverage industry. In this episode, she walks us through the ultimate Bloody Mary sharing her “House” Bloody Mary Mix and the important element that each ingredient plays. Enjoy this episode as we go Beyond the Drink… with Lynn House. (cocktail recipe below)

House Bloody Mary

Make 1 drink

2.0 oz Deep Eddy 80

.25 oz fresh lemon juice

4.0 oz House Bloody Mary Mix (recipe below)

Add vodka, lemon juice and bloody mary mix to a mixing glass, add ice and gently roll. Strain the cocktail over fresh ice into a collins or pint glass. Garnish simply; celery, lemon wedge, pickled green beans, or hard cheese skewer.

House Bloody Mary Mix:

(For best results, make a day ahead of time.)

46 oz tomato juice

4.0 oz fresh lemon juice

.25 oz hot sauce

.25 oz Worcestershire sauce

2 Tablespoons prepared horseradish

1/2 tsp salt

1 tsp sugar

1 tsp smoked paprika

Mix all ingredients together and refrigerate to let mellow for at least 8 hours.

This episode is brought to you by Deep Eddy Vodka.

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Chef JJ Johnson (S5/Ep.11) Dec 30, 2020

Show notes

He is a chef, dad, author and TV host based in Harlem, NY. JJ Johnson is a James Beard Award-winner for his cookbook “Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day.” He is the chef/owner of FIELDTRIP restaurant in Harlem (with other locations), which recently received the coveted title as one of the “Best New Restaurants in America” by Esquire magazine. In this episode we discuss the impact a trip to Ghana had on his culinary point of view and how his wife’s career as a nurse influenced him to feed frontline workers. He is a supporter of Share Our Strength, Food Bank For NYC and many more organizations. Enjoy this episode as we go Beyond the Plate… with Chef JJ Johnson.

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

Check out our merch at BeyondthePlateMerch.com.

Beyond the Drink: Tony Abou-Ganim’s Glogg (S5/Ep.10) Dec 25, 2020

Show notes

He’s back for another episode of Beyond the Drink and schooling us in a Hot Toddy-esque drink. Tony Abou-Ganim is one of the pioneering and leading bar professionals in the world. He’s the founder of The Modern Mixologist and the author of two cocktail books. If you missed his first episode, check out Season 5 / Episode 02. Enjoy this episode as we go Beyond the Drink… with Tony Abou-Ganim. (cocktail recipe below)

Glogg

Makes about 4-6 drinks

8 oz Vodka

1 bottle (750 ml size) dry red wine

1/2 cup golden raisins

1/3 cup sugar

Peel of 1 orange

1 cinnamon stick

6 whole cloves

2 cardamom pods

1/4 cup blanched sliced almonds, garnish

1/4 cup golden raisins, garnish

In a large pot or pan, stir together the vodka, red wine, 1/2 cup golden raisins and sugar.

Place the orange peel, cinnamon stick, cloves and cardamom pods in a square of cheesecloth and tie into a bag/sachet. Add the spice bag to the wine mixture and heat to a very light simmer, uncovered, for about 10 minutes. Stir every now and then making sure the sugar is dissolved and the mixture does not boil.

Remove and discard the spice bag. Serve the glogg in heated mugs with slivered almonds and golden raisins to garnish.

This episode is brought to you by Deep Eddy Vodka.

Check out our Beyond the Plate Merch.

Chef Jet Tila (S5/Ep.09) Dec 23, 2020

Show notes

He is a chef, restaurateur, TV personality, author, educator and so much more. Jet Tila is internationally celebrated for his culinary expertise. In this episode we discuss how he launched his culinary career by hosting cooking classes in his backyard, how he executes his culinary vision, how he deals with obstacles both in and out of the kitchen, and how his kids and family help keep him grounded. He supports a number of organizations ranging from work with veterans to feeding hungry people. Enjoy this episode as we go Beyond the Plate… with Chef Jet Tila.

This episode is brought to you by Keurig.

This episode is brought to you by Wickles Pickles.

Check out our merch at BeyondthePlateMerch.com.

Beyond the Drink: Gui Jaroschy’s Sunshine State of Mind Cocktail (S5/Ep.08) Dec 18, 2020

Show notes

Gui is an award-winning beverage pro out of Miami and co-founder of Unfiltered Hospitality (check out last week’s guest for the other half of Unfiltered). He is a partner in Chinola Passion Fruit Liqueur and the beverage guy at Baby Jane Cocktail House and Eatery in Miami. In this episode, he walks us through a drink called Sunshine State of Mind, a vodka-based cocktail he created during his time at Broken Shaker in Miami. He’s joined by business partner Ben Potts (who we heard from last week). Enjoy this episode as we go Beyond the Drink… with Gui Jaroschy. (cocktail recipe below)

Sunshine State of Mind

Makes 1 cocktail

1.5 oz vodka

.5 oz sunshine syrup (recipe below)

.25 oz Mandarine Napoleon

.75 oz fresh lemon juice

Soda water, to top

Rosemary spring, to garnish

Combine vodka, sunshine syrup, mandarine napoleon and lemon juice in a shaker tin with ice. Give a short, hard shake and then strain into a collins glass with ice and top with soda. Garnish with clementine wheels and a rosemary sprig.

Sunshine Syrup:

To a large container, add 3 peeled clementines and muddle. Add the zest of 1 orange, 1 lemon and 2 ounces of fresh rosemary sprigs (about 8 sprigs). Pour 2.5 cups of boiling water on top, cover and let steep for 10 minutes. Add 3 cups of white sugar and stir until it is dissolved. Strain through a fine mesh strainer into a container, bring to room temperature, cover and store in the refrigerator.

This episode is brought to you by Deep Eddy Vodka.

Check out our Beyond the Plate Merch.

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