Andrew “Babish” Rea is the creative force behind the wildly popular YouTube channel, Babish Culinary Universe. Best known for his series Binging with Babish, Andrew shares how his passion for food and film led him to create an online culinary empire. We dive deep into his journey—from overcoming personal struggles and creative burnout to developing his own cookware line and embarking on new ventures like Bed & Babish. Andrew has used his platform to raise a significant amount of money for various charities including work with St Jude Children’s Research Hospital, Ugandan Water Project and more. Enjoy this episode as we go Beyond the Plate… with Andrew “Babish” Rea.

This episode is brought to you by Fords Gin, a gin created to cocktail.

(recipe heard in episode is below)

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The Expo Collins

Recipe courtesy of Joe Brooke

Makes 1-2 cocktails

4 oz. Fords Gin

2 oz. cucumber simple syrup

2 oz. fresh squeezed lemon juice

4-6 oz. soda water

8-10 lemon verbena leaves

2 pinches diamond crystal kosher salt

1. Build all in an ice-filled deli cup and add lemon verbena leaves.

2. Muddle lemon verbena leaves and top up with soda water.

3. There is NO garnish - just put a top on the cup, cut an X in the middle and push a straw in.

Cassidee Dabney is the Executive Chef of The Barn at Blackberry Farm, one of the most renowned culinary destinations in the U.S. We learn her path to leading a world-class kitchen team and she shares the one must-have item every cook should own. We dive into The Barn’s menu and its hyper-local “Foothills Cuisine®” of Appalachia- a cuisine inspired by the freshest seasonal ingredients and produce grown just steps away from the kitchen. Cassidee also talks about her commitment to community, including her volunteer work with food-related projects at Boys & Girls Clubs and her efforts to support Share Our Strength through fundraising dinners. Enjoy this episode as we go Beyond the Plate… with Chef Cassidee Dabney.

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

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Kapri Robinson is one of the most accomplished bartenders in Washington, DC. She shares her journey from entering the world of bartending to being awarded 2024 U.S. Bartender of the Year by Tales of the Cocktail Spirited awards. Listen in as Kapri reveals her unique approach to crafting cocktails and her vision for a more equitable future in the industry. She discusses the creation of her initiative Chocolate City's Best, which shines a spotlight on uplifting US bartenders of color. She also talks about A Sip of Paradise Garden, an organization with a vision of creating a sanctuary where bartenders and hospitality workers can reconnect with nature, learn new skills, and nurture their well-being. Enjoy this episode as we go Beyond the Drink… with Kapri Robinson.

This season of #BeyondtheDrink is brought to you by Fords Gin, a gin created to cocktail.

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Tyler Florence is a celebrated chef, entrepreneur and 27-year Food Network veteran. He has authored 17 cookbooks, including his latest, American Grill. Tyler takes us through his culinary journey- from his early days in South Carolina kitchens to becoming a household name in the food industry. He offers a glimpse into his business acumen, sharing insights into ventures like his Miller & Lux Restaurants, and reveals the surprising, mind-blowing story behind his iconic mac and cheese.

Tyler talks about his commitment to using food as a tool for positive change. We highlight his involvement with various charitable organizations like San Francisco-Marin Food Bank, the USO, World Central Kitchen and more. Enjoy this episode as we go Beyond the Plate… with Chef Tyler Florence.

This episode is brought to you by Fords Gin, a gin created to cocktail.

(recipe heard in episode is below)

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

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www.beyondtheplatepodcast.com

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***

The Officers’ Martini

Recipe courtesy of Joe Brooke

Makes 1 cocktail

3 ozs. Fords Gin

.5 oz. dry vermouth

.25 oz. fino sherry

Orange peel, garnish

Smoked almonds, to serve

1. Fill a cocktail shaker with ice and add the gin, dry vermouth and fino sherry.

2. Stir until chilled and then strain into a martini glass.

3. Garnish with an orange peel & serve with a small dish of smoked almonds.

Juyoung Kang is one of Las Vegas’s most celebrated bartenders and the Director of Beverage Development at the newest casino on the strip. She talks about her journey from Philadelphia to Vegas, the idea of bartending as a performative art, and shares insight into the art of using data to craft cocktails for a diverse and transient audience. We discuss the monthly charity initiatives at the property and her passion for addressing waste, particularly in uniforms. Enjoy this episode as we go Beyond the Drink… with Juyoung Kang.

This season of #BeyondtheDrink is brought to you by Fords Gin, a gin created to cocktail.

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Daniel Boulud is one of the world’s most legendary chefs and culinary authorities. He discusses his storied career and the evolution of his renowned restaurants. From dreaming of his first restaurant at age 14 to becoming one of the world’s most decorated chefs, Daniel shares his journey and the mentors who shaped his path.

Daniel is renowned for his generosity as a chef, demonstrated by his work as Co-President of Citymeals on Wheels, an organization dedicated to serving meals to NY’ers in need - and Co-Founder/Chairman of Bocuse d’Or USA/Ment’or, a nonprofit that selects, trains and supports US competitors for the Bocuse d’Or international culinary competition. Enjoy this episode as we go Beyond the Plate… with the incomparable Chef Daniel Boulud.

This episode is brought to you by Fords Gin, a gin created to cocktail.

(recipe heard in episode is below)

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Find Beyond the Plate on all major podcast platforms.

www.beyondtheplatepodcast.com

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***

South Pacific

Recipe courtesy of Joe Brooke

Makes 1 cocktail

1 oz. Fords Gin

1/2 oz. high-quality yuzu juice

1/2 oz. ginger syrup

2-3 shiso leaves, 1 reserved for garnish

Sparkling Shōchū, to top

1. Fill a cocktail shaker with ice.

2. Add the gin, yuzu juice, ginger syrup and shiso leaves and shake gently until chilled.

3. Fine strain into a cocktail coupe or champagne flute, top with chilled sparkling shōchū and garnish with a shiso leaf.

Will Thompson is the owner of two of Miami's hottest cocktail bars with a third highly anticipated restaurant and bar opening this fall. He shares his journey from bartending in Boston to excelling in Miami’s food and beverage scene. Will discusses the importance of a three-ingredient cocktail and also shares how he provides value to his guests. We discuss his work with Sebastian Strong Foundation, whose purpose is to find more targeted, less toxic treatments for pediatric cancers while easing the burdens kids and families face. Enjoy this episode as we go Beyond the Drink… with Will Thompson.

This season of #BeyondtheDrink is brought to you by Fords Gin, a gin created to cocktail.

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Roberta "Poochie" Jackson is the foul-mouthed Chicago icon known for turning late-night hot dog runs into legendary experiences. Poochie shares her journey from the streets of Chicago to becoming the "HBIC” at one of the city's most well-known hot dog stands. Featured on major TV shows and loved by celebrities, brands and customers around the world, she talks about the fun and outrageous atmosphere that defines The Wieners Circle experience. Poochie also opens up about her community initiatives, including her aspirations to start a family care facility and homeless shelter. Enjoy this episode as we go Beyond the Plate… with Poochie Jackson.

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Find Beyond the Plate on all major podcast platforms.

www.beyondtheplatepodcast.com

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