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.

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***

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

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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.

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Vaughn Vreeland is a writer, recipe developer, and video series host for NYT Cooking - and the co-creator behind the wildly popular Cookie Week. We sat down for a live conversation at The Book Cellar in Chicago to talk about his journey from bakery counter to bylines, and how he brings joy and intention to everything he creates. Vaughn shares the inspiration behind COOKIES, the new book he curated for NYT Cooking. Whether you're a seasoned home baker or a total beginner, there are plenty of recipes that’ll make you want to play in the kitchen and share the joy of baking. And don’t miss the audience Q&A at the end - it’s filled with fun, thoughtful, and insightful questions. Enjoy this LIVE episode as we go Beyond the Plate… with Vaughn Vreeland.

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

Links and handles mentioned in this episode:

Motorino London | Stevie Parle | Luke Ahearne

Chef Liv’s Soy Sauce | HEYDOH Soy Sauce

Cookies book | Vaughn Vreeland

Chicago Chefs Cook

Palate Palette | The Taste Curators | Lish Steiling | Abbey Cook

Hedley & Bennett corduroy collection | Ellen Bennett

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Simon Ford is one of the most respected voices in the spirits and cocktails industry - and a true steward of gin culture. In this episode, he returns to the pod and shares the story behind the second-ever release of Fords Sloe Gin, a centuries-old English tradition made by steeping wild sloes in gin. We cover some exciting things happening around the world in bars, including the martini (or rather, the size), savory cocktails, and the small details that leave lasting impressions in hospitality. Simon also shares his admiration for bartenders and bars around the world and reflects on how global travel continues to shape his creativity. Enjoy this episode as we go Beyond the Drink… with Simon Ford.

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

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Find Beyond the Plate on all major podcast platforms.

www.beyondtheplatepodcast.com

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Leah Cohen is the chef, author, and Top Chef alum behind NYC’s Pig & Khao. From delivering pizzas as a teen to training in Michelin-starred kitchens around the world, she carved her path the old-school way - through hustle, honesty, and a whole lot of rice. In this episode, Leah opens up about how traveling through Southeast Asia became the turning point that shaped the food she makes today. She also shares what it’s like building a career alongside motherhood. While still running a restaurant, she reflects on leaning more into the social media world - and why showing people how to cook the food she loves has become such a meaningful part of her work. Leah also discusses causes close to her heart, including Alzheimer’s awareness and her support of Ark Solves, a charity that works with rural communities who want to secure their food, health, income, and a hunger-free future. Enjoy this episode as we go Beyond the Plate… with Chef Leah Cohen.

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

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

Follow Beyond the Plate on Facebook.

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Find Beyond the Plate on all major podcast platforms.

www.beyondtheplatepodcast.com

www.onkappysplate.com

***

Ube & Tonic

Recipe courtesy of Anna Mains.

Makes 1 cocktail

1 1/2 parts Fords Gin

1/2 part Ube Syrup *

1/4 part Calamansi Juice

3 parts High Quality Tonic Water

Add gin, ube syrup and calamansi juice to a collins glass filled with ice and top with tonic water. Give it a quick stir and garnish with a calamansi wheel (lime will work if you can’t find calamansi).

* For the ube syrup, mix equal parts ube jam, sugar and water in a small sauce pot, stir, bring to a simmer to dissolve the sugar and let cool.

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

Links and handles mentioned in this episode:

Acamaya | Chef Ana Castro | Lydia Castro

BeaterBlade

Clean Plate Club

Share Our Strength | Feeding America | Hunger Free America | Food Bank Finder | Hunger Hotline | Volunteer Info

The Blue Food Cookbook | Andrew Zimmern | Barton Seaver | Iain McPherson BtD Episode

From Roy Panettone | IG

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