Beyond the Plate
- Arts · Food
- Leisure
- Society & Culture · Places & Travel
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About
Join Andrew “Kappy” Kaplan as he sits down in-person with the world’s culinary elite to explore their journey into the food industry and the social impact they have made in their community. Every episode will share inspiring stories of what it means to be in today’s hospitality industry.
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Recent episodes
- HEARD (038): A sandwich shop in NYC, a fiber bar from an ice cream legend, a wedding cookbook, turning food waste into energy, another one for Chicago’s pizza list, soup season, and getting kids to try new flavors.
- HEARD (037): Caribbean in Austin, another cookie (worth it), bottom-of-the-jar peanut sauce, a cookie potluck for No Kid Hungry, the Welcome Conference, and cacio e pepe mayo.
- HEARD (036): A modern Jewish deli in LA, Daniel Humm's new meal kit, Giada's Caprese pasta, a farm stop in an old gas station, a kids' cooking class built around books, and cereal out of a cup.
- HEARD (035): An all-day Miami bar from some industry powerhouses, a bottled cocktail born at Matsuhisa, Calabrian chili wings, a free meal for culinary students, cutting boards, a new cookie book, and what I've been putting on my bagel.
- HEARD (034): New sushi in Boston, stainless steel plates for kids, pb balls, the Obama Center's first food program, hot dogs (another rant), Chef Alex Stupak's videos, and roasted watermelon seeds.
- HEARD (033): Ramen, Brazil nuts, sheet pan pancakes, beans (again), how to slice skirt steak, the back label of a wine bottle, and an INSANE dishwasher stat.
- HEARD (032): Greek food, Philly cheesesteak jerky, Nicole Ryan's banana bread, feeding kids, chef tips, a new food podcast, and Tales of the Cocktail winners.
- HEARD (031): A Hotel in Bentonville, Cougar Gold Cheese, Mango Chicken, Sweet Corn Ice Cream, Fettuccine Alfredo, and restaurants that give back.
- HEARD (030): Charleston's newest market, 'Saturday' sauce, a beer cocktail, Green Bronx Machine, American-made knives, and solo dining.
- HEARD (029): Indian street food in Charlotte, a Korean-inspired juice for kids, oatmeal raisin cookies, the humans who feed us, soft serve, rice seasoning, and why beans deserve more attention.