Beyond the Plate

We’re joined by two extraordinary industry pros from the Fords Gin advocacy team, to talk about…gin!

Meet Nandini, the Brand Advocate for Chicago who has worked in some of Chicago’s most celebrated bars. She focuses her time educating bartenders and consumers on the Fords Gin brand.

Joining her is Alex, the Trade Advocacy Manager in Northern California, with an impressive background that spans the cocktail scenes of NYC, Miami, San Diego, and the Bay Area. His diverse experiences give him a unique perspective on the world of gin.

These two industry pros also share their passion for social impact. Nandini introduces us to the inspiring organization Glass Half Full, while Alex highlights the incredible work of Dining For Justice. Enjoy this episode as we go Beyond the Drink… with Nandini Khaund and Alex Maynard.

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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Stuart Brioza and Nicole Krasinski are the husband/wife “duo” and Chef/Owners of the legendary State Bird Provisions, The Progress, and The Anchovy Bar in San Francisco. They’ve racked up Michelin Stars, James Beard Awards, Food + Wine Magazine’s Best New Chef and Best Chef All-Stars, and more!

Listen along as we get the story of a world-renowned restaurateur who turned down an investment in State Bird Provisions (later calling it the biggest mistake of his career).

Beyond their culinary achievements, Stuart and Nicole give back through inspiring programs and organizations like Creativity Explored and Meals on Wheels San Francisco. Enjoy this episode as we go Beyond the Plate… with Chefs Stuart Brioza and Nicole Krasiniski.

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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Mike Capoferri is the owner of a Los Angeles neighborhood cocktail bar with a program focused excellence, consistency and sustainability. His bar was recently voted #10 on the list of North America’s 50 Best Bars 2023. Get ready for some mind-blowing insights as he shares the secrets behind one of the bar’s signature cocktails. Mike is a true advocate for making a positive impact. He’s actively involved with Echo Park Trash Club and No Us Without You. Enjoy this episode as we go Beyond the Drink… with one half of a dynamic bartending duo… Mike Capoferri. (cocktail recipe below)

Liquid Picnic

Reads like a salad, drinks like a Martini

London Dry Gin, such as Fords

Citron Liqueur, such as nardini acqua di cedro

Dry Vermouth

Black Pepper tincture

Salt/saline solution

Rosemary distillate

Clarified tomato water

Stir.

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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Larry Forgione is considered “the godfather” of American cuisine and is largely responsible for changing the way Americans eat, beginning the entire “Farm-to-Table” movement.

Marc Forgione is the acclaimed chef and owner of NYC restaurants Peasant, Restaurant Marc Forgione, and One Fifth. He is the youngest American born chef to ever receive a Michelin star and also the winner of “Iron Chef” Season 3.

In this episode, we discuss:

• What it was like being Larry Forgione’s son as a young cook in the early 2000’s
• The moment Marc knew he was ready to open his own restaurant
• How Larry came to coin the term “free-range”
• Advice for other “duos” + more!

The Forgiones are incredibly philanthropic. Larry is co-founder of NYC Citymeals on Wheels Chefs’ Tribute event, and Marc works with organizations such as Cookies For Kids’ Cancer and City Harvest. Enjoy this episode as we go Beyond the Plate… with Chefs Larry and Marc Forgione.

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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Chris Shepherd is the former Chef/Owner of award-winning Underbelly Restaurant (and Underbelly Hospitality), which he opened in 2012. He’s been awarded “10 Best New Chefs in America” by Food & Wine in 2013, a James Beard Award for “Best Chef: Southwest” in 2014, Robb Report's “Chef of the Year” in 2019, and Underbelly was named one of the best new restaurants in the country by both Bon Appetit and Esquire. In this episode, Shepherd shares why he has so much love for the Houston food community, why he recently decided to step away from Underbelly Hospitality, and his goal in focusing attention on the well-being of fellow industry workers. His Southern Smoke Foundation has distributed more than $10.4 million to food and beverage industry workers in need, via their Emergency Relief Fund. Enjoy this episode as we go Beyond the Plate… with Chef Chris Shepherd.

This episode is brought to you by Graduate Hotels.

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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Chris Shepherd is the former Chef/Owner of award-winning Underbelly Restaurant (and Underbelly Hospitality), which he opened in 2012. He’s been awarded “10 Best New Chefs in America” by Food & Wine in 2013, a James Beard Award for “Best Chef: Southwest” in 2014, Robb Report's “Chef of the Year” in 2019, and Underbelly was named one of the best new restaurants in the country by both Bon Appetit and Esquire. In this episode, Shepherd shares why he has so much love for the Houston food community, why he recently decided to step away from Underbelly Hospitality, and his goal in focusing attention on the well-being of fellow industry workers. His Southern Smoke Foundation has distributed more than $10.4 million to food and beverage industry workers in need, via their Emergency Relief Fund. Enjoy this episode as we go Beyond the Plate… with Chef Chris Shepherd.

This episode is brought to you by Graduate Hotels.

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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This week is all about the martini! We caught up with Simon Ford of Fords Gin to discuss Music to Drink Martinis To, a new program that serves as a love letter to the iconic martini cocktail and the brand’s affinity for music. Simon shares all about the program, which includes a seven-track vinyl LP with an accompanying booklet filled with martini tips, tricks and recipes. In this episode, Simon talks all about the history of the martini and the various components including the iconic glass, ice, vermouth, garnishes and of course, gin. Enjoy this episode as we go Beyond the Plate AND Beyond the Drink... with Simon Ford.

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

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Jimmy Wang oversees the culinary operations for more than 2300 Panda Express restaurants around the world. From creating and implementing recipes, to training across the globe, he is responsible for the infamous and innovative ‘American Chinese’ food served daily. In 2021, Wang was honored in Nation’s Restaurant News ‘Chef Power List.” In this episode, Jimmy shares how moments from his childhood in Taiwan helped shape his journey to becoming Executive Director of Culinary and Product Innovation at Panda Restaurant Group. Chef Jimmy shares some of the extraordinary work the Panda team does with Panda Cares, the philanthropic arm of Panda Restaurant Group whose purpose is to serve the health and education needs of underserved youth and to foster the spirit of giving (DO NOT MISS THIS PART). Enjoy this episode as we go Beyond the Plate… with Chef Jimmy Wang.

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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Paige Walwyn is a bartender who was born and raised in New Jersey by immigrant parents from the island of Nevis. She has tended bar at award-winning establishments including Clover Club in Brooklyn, NY. These days you can find her at Queen Mary in Chicago, IL. For this episode, Paige walks us through an original, gin-based, martini-like cocktail she recently created. She schools us on everything from ice, to ending the recipe with her unique garnish technique. Paige also shares details about how she gives back through a Chicago-based organization, Growing Home. Enjoy this episode as we go Beyond the Drink… with Paige Walwyn. (cocktail recipe below)

Tale of Two Cities

Makes 1 cocktail

1.5 oz Navy Strength Gin

1 oz fino sherry

.5 oz blanc vermouth

.25 grapefruit liquor

Stir everything together over kold-draft (square, clear ice cubes) and serve in a chilled martini glass.

Garnish with a grapefruit twist, expressed and discarded.

This episode is Presented by Fords Gin.

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

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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.

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

Follow Beyond the Plate on Facebook and Twitter

Follow Kappy on Instagram and Twitter