Jake Cohen is a two-time bestselling cookbook author, culinary content creator, and unapologetic dinner party enthusiast. In this episode, he shares how a childhood curiosity for hosting dinner parties and Shabbat dinners became a lifelong passion for bringing people together around the table. From CIA to food media, Jake opens up about his path through fine dining, his strategic career shifts, and the intentionality behind every step of his new book Dinner Party Animal. He talks about building a life and career rooted in intention, creativity, and joy. He also opens up about how he gives back to his community through his work with OneTable and City Harvest, two organizations that reflect his belief in the power of food to bring people together. Enjoy this episode as we go Beyond the Plate… with Jake Cohen.

This episode is brought to you by Fords Gin - the cocktail gin.

(You’ll find the drink recipe heard in this episode below.)

This episode is brought to you by Siete Foods.

Follow Beyond the Plate on Facebook.

Follow Kappy on Instagram and X.

Find Beyond the Plate on all major podcast platforms.

www.beyondtheplatepodcast.com

www.onkappysplate.com

***

The Chosen Martini

Recipe courtesy of Anna Mains.

Batched in a 750ML Fords Gin bottle - makes approximately 6-7 martinis

15 parts Fords Gin

5 parts Dry Vermouth

3 parts filtered pickle brine*

2 parts filtered water

Dill cornichons, garnish

Cocktail Onions, garnish

Caper Berries, garnish

Set aside 10oz. of gin into a mixing glass (or deli quart container) - make yourself a cocktail to enjoy while your martinis are chilling, or save for later.

Add dry vermouth, pickle brine and water into the Fords Gin bottle, put the cap back on the bottle, give it a few shakes, and put it in the freezer to chill (ideally overnight).

When the bottle is visibly frozen, pour the batched cocktail into a COLD ‘nick & nora’ glass or a coupe glass, and garnish with speared cornichon, cocktail onion, and caper berry.

*I prefer a classic kosher dill brine, but I’m not your Jewish mother- I...

In this episode, Kappy shares what’s on his plate at the moment.

Links and handles mentioned in this episode:

Vitamix Immersion Blender and Attachments | IG

Instant Pot Pressure Cooker | mine

Beyond the Drink x Alexis Soler

Mac Knives | Professional Series

Chef Joel Gamoran | Homemade | ReFED Food Waste Solutions Summit

Follow Beyond the Plate on Facebook and X.

Follow Kappy on Instagram and X.

www.beyondtheplatepodcast.com

www.onkappysplate.com

Alexis Soler made the leap from Miami’s high-energy bar world to a Nashville that looked very different from the city we know today. In this conversation, she shares how that move shaped her creatively and opened the door to building some of Nashville’s most thoughtful and dynamic hospitality experiences. We explore her process for developing cocktails, her growing passion for design, and her love of pushing herself - whether that’s opening a new food and beverage concept or climbing mountains (literally). She also speaks about her thoughtful approach to social impact - from supporting national parks to choosing brands whose values align with her own. Enjoy this episode as we go Beyond the Drink… with Alexis Soler.

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

Follow Beyond the Plate on Facebook.

Follow Kappy on Instagram and X.

Find Beyond the Plate on all major podcast platforms.

www.beyondtheplatepodcast.com

www.onkappysplate.com