Vikas Khanna's journey is nothing short of extraordinary - rising from homelessness as an immigrant to becoming an internationally acclaimed chef. He’s also a filmmaker, author of over 37 books, and one of the first Indian chefs to earn a Michelin star in the U.S. Currently, Vikas is the Chef and Partner at Bungalow in NYC. In this episode, he shares his remarkable story, from his roots in Amritsar, India, to the pivotal role his mother played during his most challenging moments. Vikas also discusses how cooking became the foundation of his diverse creative pursuits and reflects on his ongoing philanthropic efforts, including feeding over 80 million meals in India during the pandemic. Enjoy this episode as we go Beyond the Plate… with Chef Vikas Khanna.

This episode is brought to you by Kikkoman.

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We’re excited to bring you a special bonus episode featuring our partner, Kikkoman. Joining us is Shota Nakajima, a friend of the podcast and member of the Kikkoman Kitchen Cabinet- a group of chefs and culinary operators dedicated to sharing innovative uses for soy sauce in global cuisines. Shota and I dive into a fascinating discussion about various Japan-adjacent cuisines that incorporate soy sauce, the techniques he uses, and why he’s proud to collaborate with Kikkoman. Enjoy this bonus episode as we go Beyond the Plate… with Chef Shota Nakajima of the Kikkoman Kitchen Cabinet.

This episode is brought to you by Kikkoman.

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Moe Aljaff has been a creative force behind some of the world’s most celebrated bars, including Two Schmucks in Barcelona, which earned a top 10 spot on the World's 50 Best Bars list. Moe shares his extraordinary journey, from his refugee upbringing in Sweden to bartending around the globe, including stints in Amsterdam, Thailand, Norway and Barcelona. Now, as he gears up to launch a new bar in New York, Moe shares his philosophy on creativity born out of limitations and how he feels like he’s found home in NYC. He shares the importance and meaning of community in his craft and why being an integral part of the neighborhood holds such significance. Enjoy this episode as we go Beyond the Drink… with Moe Aljaff.

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

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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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***

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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Find Beyond the Plate on all major podcast platforms.

www.beyondtheplatepodcast.com

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