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  • For the season finale, we welcome father/son duo, Chefs Emeril and E.J. Lagasse. Emeril recently handed over the reins of his flagship restaurant, Emeril’s, to his 20 year old son.

    In this episode, Emeril and E.J. discuss their paths into the culinary world, including the moment E.J. knew he was ready to follow his father’s footsteps in the culinary world…and how that talk went with his mom and dad. Emeril shares his thoughts about E.J.'s vision for the restaurant’s reopening, which include new versions of Emeril classics (no pressure!). 

    This year, the family will celebrate the 20th anniversary of the Emeril Lagasse Foundation, an organization that seeks to inspire, mentor and enable youth to reach their full potential via culinary, nutrition & arts education. Enjoy this episode as we go Beyond the Plate… with Chefs Emeril and E.J. Lagasse.

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

    Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com 

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  • Tim Flores and Genie Kwon are the husband/wife duo behind Kasama; a bakery and modern Filipino restaurant in the Ukrainian Village neighborhood of Chicago. In one year they racked up three of the world’s biggest accolades including Food & Wine’s “Best New Chef,” James Beard Award Best Chef: Great Lakes, and a Michelin star… not to mention the Robb Report’s list of “50 Most Powerful People in American Fine Dining.” You may also recognize their restaurant from being mentioned several times in the hit Hulu series, “The Bear.”

    Tim and Genie are supportive of a number of philanthropic organizations including Pilot Light, an organization that supports students by bridging the lessons they learn in their classrooms to the foods on their lunch trays, at home, and in their communities. They also support No Kid Hungry, an organization working to end child hunger in America by ensuring all children get the healthy food they need every day to thrive. Enjoy this episode as we go Beyond the Plate… with Chefs Tim Flores and Genie Kwon.

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

    This episode is brought to you by Frito-Lay.

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

    Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com 

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  • Julie Reiner and Simon Ford, two extraordinary minds and close friends in the cocktail world, each bring their unique contributions to the bar scene. With 25 years of elevating New York City's cocktail scene through iconic establishments like Flatiron Lounge and The Pegu Club, Julie has become a trailblazer in the industry. She was recently featured as a judge on the acclaimed Netflix series, Drink Masters.

    Simon Ford is the co-founder of The 86 Co. and Ford’s Gin. He is a prominent voice in the spirits and cocktail world. Simon is a returning guest of Beyond the Plate (Season 6 and Season 8) and while he’s had a huge impact on gin culture in the US and beyond, he shares the global impact and influence Julie's had on the cocktail scene.

    Sharing their commitment to community, Simon discusses how Fords Gin is always trying to push their social consciousness forward through their support of the bartending community. Julie explains her work with the Kokua Restaurant & Hospitality Fund, a fund that provides immediate assistance to restaurant, bar and hospitality workers displaced by the devastating wildfires in West Maui communities. Enjoy this episode as we go Beyond the Drink… with Julie Reiner and Simon Ford.

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

    Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com 

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  • Happy Thanksgiving from all of us at Beyond the Plate. We’re excited to share this bonus episode featured on our other family-focused podcast, Clean Plate Club. This recipe spotlights a great use for your leftover dinner rolls. If you’re a fan of the pod, you probably guessed right…we’re using Martin’s Sweet Dinner Potato Rolls (AND some leftover cranberry sauce)! If you enjoy this recipe, you can find Clean Plate Club on your favorite podcast platform. Pro tip: make sure to hit the subscribe button and follow along.

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

    Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com 

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  • This week we’re taking a short break from our regular schedule to share a special bonus episode with the Brand Advocacy Team of Fords Gin. Last season, you may have caught a special episode we did with the Beyond the Plate family sharing recipes and tips for Thanksgiving. Well, this time we thought we'd give our listeners what many of you really want to hear…from the experts themselves…what we all should be drinking (and serving) this holiday season (with gin, of course!)

    For this special, we caught up with:

    - Tim Cooper, Senior Trade Advocacy Manager

    - Joe Brooke, Trade Advocacy Manager LA

    - Alex Maynard, Trade Advocacy Manager Bay Area

    - Anthony Bohlinger, Trade Advocacy Manager Miami

    Enjoy this episode as we go Beyond the Drink... with a taste of Fords Gin.

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

    Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com 

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  • We’re breaking away from this season’s “duos” theme and bringing you a TRIO! R.J., Jerrod, and Molly Melman are the sibling trio behind Lettuce Entertain You Restaurants, a privately held, family-owned restaurant group with more than 110 restaurants and 60 unique concepts nationwide, including; the RPM Restaurants, Sushi-san, Aba, Ramen-san, Bub City, Miru, The Oakville Grill & Cellar, Summer House Santa Monica, Three Dots & a Dash, and more. 

    In this episode, we discuss the ups and downs of the restaurant industry, and how reimagining one of their failed restaurant/club spaces, ultimately got converted into one of the city’s hottest concepts with multiple locations. They also share lessons learned from having the legendary restaurateur Rich Melman as their dad.

    The Melmans and Lettuce Entertain You are one of the most generous restaurant groups in America. In addition to the number of organizations Lettuce works with, R.J., Jerrod, and Molly each have causes close to their heart such as Israel Cancer Research Fund, Metropolitan Family Services, Share Our Strength, The Pink Agenda, and Breast Cancer Research Foundation. Enjoy this episode as we go Beyond the Plate… with R.J., Jerrod, and Molly Melman. 

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

    Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com 

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  • Stefano Catino is considered one of Australia's most influential bar figures. He is behind Australia’s most famous cocktail bar and has racked up a number of awards including being part of The World’s 50 Best Bars in 2019, 2020, 2021, 2022, and 2023- not to mention, named the Best Bar in Australasia at The World's 50 Best Bars in all five years.

    In this episode, Stefano walks us through the “Polar Stratospheric Cloud” cocktail (Ford’s Gin, Oscar Bianco, Peach Yoghurt, Cream Soda), which is currently the best-selling cocktail on the menu. 

    He shares some of the work he does in the community with The DuGood Foundation, which is dedicated to mobilizing new generations of volunteers across Australia. He also talks about his passion for giving back to kids, something near and dear to him being a father himself. Enjoy this episode as we go Beyond the Drink… with Stefano Catino.

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

    Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com 

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  • This week is all about snacks! We are joined by Chris Bellinger, the Chief Creative Officer of PepsiCo Foods US, and the man behind the viral TikTok handle @FLVR_US; a community of people who have shared over 1,750 recipes using Frito-Lay brands as ingredients in cooking. Chris shares how in just six months the handle amassed one million followers and grew into one of the biggest branded food entertainment communities on TikTok! If you ever cared to learn about how brands go viral, this interview is a must-listen.

    And of course, it’s not an episode of Beyond the Plate if we don’t talk about social impact. Chris discusses how Frito-Lay brings a smile to every bite by making a positive impact on their consumers. They work with countless organizations to give back to communities, some of which include The Birthday Party Project, Stacy’s Rise Project, GENYOUth and more. Enjoy this episode as we go Beyond the Plate… with Chris Bellinger of Frito-Lay and PepsiCo Foods US.

    Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com 

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  • Kate and Suzu both competed in the hit Netflix reality competition series, “Drink Masters.” As you’ll quickly notice in this discussion, they also happen to be great friends. Kate’s award-winning bar is in Albuquerque, New Mexico. She’s been named by Drinks International as one of the industry's "Top 100 Most Influential Figures in the World." Suzu is a returning guest of Beyond the Drink (Season 6), and has worked in some of San Francisco’s most iconic cocktail bars.

    In this episode, Kate shares a cocktail called “Goo Goo For Suzu” (gin, gooseberry, yuzu, togarashi, calpico) that was inspired by her time filming “Drink Masters.” Suzu shares a drink called “Still Together in San Junipero” (gin, cacao rum, pink guava, yuzu juice, amaro, and clarified with milk) that was inspired by another Netflix show, “Black Mirror.” 

    Kate and Suzu share how they each give back to their communities. Kate does work with New Mexico Black Cat Cultural Enterprises as well as S.A.F.E. House, an organization that connects her and her staff with families in need. Suzu added on to what he spoke about in Season 6/Episode2 by sharing how he and his bar show support to the community not only through fundraisers and events, but also by sharing tools and resources of how to support the AAPI community. Enjoy this episode as we go Beyond the Drink… with Kate Gerwin and Christian “Suzu” Suzuki.

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

    Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com 

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  • Ed and Natasha Tatton are the husband/wife duo of BReD, the popular vegan bakery + cafe in Whistler, BC.  They’re about to release their first book; BReD: Sourdough Loaves, Small Breads, and Other Plant-Based Baking (available November 2023), which will add to their already loyal following at the bakery as well as the hundreds of thousands of people who tune-in to their social media to watch Ed shaping dough to upbeat tunes. 

    In this episode we learn about their journey from vegetarian to plant-based and how (for Ed), it reignited a passion for cooking. Natasha shares her theory for vegan options in restaurants and how they wow guests at their bakery day in and day out. We also throw them in the hot seat with questions from some of the world’s most renowned chefs.

    There’s more to this kind and talented couple than their micro-bakery. Ed and Natasha have baked-in (pun intended) social impact into the very core of their business operations. They’re not just baking delicious breads and treats; they’re also making a difference with initiatives like their work with Trees for the Future. Enjoy this episode as we go Beyond the Plate… with Ed and Natasha Tatton.

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

    This episode is brought to you by Frito-Lay.

    Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com 

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  • Ago and Giorgio are two famed mixologists leading one of the world’s best bars. They are among the most influential and awarded personalities on the global mixology scene and are considered pioneers who have elevated mixology to a form of art and style. 

    In this episode of Beyond the Drink, we delve into the serendipitous meeting of these two bar minds, while unraveling the history behind the Connaught Martini. We learn insights on proper bar etiquette and learn more about their signature line, “straight up with style, and don’t forget the smile.”

    Ago and Giorgio share their commitment to the community through their work with Hospitality Action. They discuss the importance of how a little help can make a big impact. Enjoy this episode as we go Beyond the Drink… with Ago Perrone and Giorgio Bargiani. (cocktail recipe below)

    Connaught Martini

    Makes 1 cocktail

    75 ml Connaught Bar Gin or Vodka

    15 ml vermouth blend

    3 drops of Connaught Bitters (to be chosen among five: tonka, ginseng e bergamotto, cardamomo, lavanda, semi di coriandolo)

    Lemon peel or olive, for garnish

    Mix gin or vodka with the vermouth blend over ice. Strain into a chilled Martini coupe which has been wet with the bitter drops. Garnish with lemon peel or olive. Serve with a smile.

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

    Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com 

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  • Katianna and John are the Chefs/Partners of Yangban; a Modern-Korean American Restaurant in the heart of Downtown L.A.’s Arts District. They showcase an autobiographical experience that celebrates their respective backgrounds. 

    Since opening, Yangban has earned accolades such as the coveted spot in Bon Appetit's “Top 10 Best New Restaurants in America,” Condé Nast Traveler's “Best New Restaurants in the World,” and Esquire's “Best New Restaurants in America,” and "Chef(s) of the Year.”

    In this episode, we learn how their respective journeys through some of the finest Michelin-starred restaurants in the country - where they honed their craft - paved the way for the innovative flavors and techniques that grace Yangban's menu today. 

    Katianna and John’s influence goes beyond the kitchen. They are committed champions of their communities, extending their support to causes like Regarding Her, the Skirball Cultural Center, No Us Without You, and more. Enjoy this episode as we go Beyond the Plate… with Chefs Katianna and John Hong.

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

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

    Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com 

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  • Ben and Jamie own and operate a number of bars together in Nashville, TN. Their innovative approach to all things drinks has helped ramp up the level of expectation in Nashville to national acclaim. Hear how they traveled the world exploring the lands of sugarcane and agave, ultimately creating a menu that pays homage to exotic flavors and authentic recipes. 

    It’s no wonder Tennessee is nicknamed “The Volunteer State.” Ben and Jamie talk about some of the efforts they’ve been a part of in giving back to the community. Whether donating over 20,000 meals for industry workers during covid to raising funds for natural disasters around the world, they and their teams are there to assist. Enjoy this episode as we go Beyond the Drink… with Ben Clemons and Jamie White. (cocktail recipes below)

    Lost Bird (Ben)

    Makes 1 cocktail

    1.5 oz Fords Gin

    1 oz coconut cream

    3/4 oz Genepy Des Alpes 

    3/4 oz fresh lime juice 

    Mint sprig, to garnish

    Dehydrated lime wheel, to garnish

    Shake and serve over pebble ice in a highball glass. Garnish with a fresh mint sprig and dehydrated lime wheel.

    ***

    GoodTimes Gimlet (Jamie)

    Makes 1 cocktail

    1.5 oz Fords gin

    1/2 oz yuzu

    3/4 oz rosemary syrup

    Shake all ingredients together in a cocktail shaker filled with ice and strain into a coupe glass.

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

    Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com 

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  • Meet the dynamic hospitality power couple, Tracy and Arjav, behind Austin's renowned Birdie's restaurant, recently crowned by Food & Wine Magazine as “Restaurant of the Year." Birdie's is more than a restaurant; it represents this couple’s shared vision for a reimagined culinary model that places sustainability and equity at its core.

    Hear the story of how a mere coin flip helped determine their next big life move, ultimately impacting their family, a city, and the culinary industry as a whole.

    Tracy and Arjav’s commitment to the culinary world extends beyond the restaurant. They are advocates for organizations like Southern Smoke Foundation, and they prioritize mentoring and nurturing their dedicated staff. Enjoy this episode as we go Beyond the Plate… with Chef Tracy Malechek-Ezekiel and Arjav Ezekiel.

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

    This episode is brought to you by Frito-Lay.

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

    Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com 

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  • There is a very special episode of Beyond the Plate coming Friday. Until then, from the team behind Beyond the Plate, we’re proud to welcome our new family-friendly podcast, Clean Plate Club. It's like storytime... with recipes. 

    Today, we’re sharing an episode featuring Tiffani Thiesen. If you enjoy it, you can find all of the episodes on the podcast platform you’re listening on, so make sure to check out Clean Plate Club, hit that subscribe button and follow along.

    *******

    Tiffani is a mom, cook, actress and author. This recipe is from her new cookbook called Here We Go Again: Recipes and Inspiration to Level Up Your Leftovers.

    Garbage Pound Cake

    Makes 1 pound cake

    2 sticks unsalted butter, cut into 1-inch pieces, at room temperature

    1 ½ cups granulated sugar

    ½ teaspoon kosher salt

    1⁄2 teaspoon baking powder

    5 large eggs, at room temperature 

    1 1⁄2 cups all-purpose flour 

    1⁄2 cup sour cream, at room temperature

    1 tablespoon vanilla extract or vanilla paste 

    1 cup baking chips, dried fruit, toasted shredded coconut, and/or toasted chopped nuts 

    Chocolate Drizzle:

    1⁄4 cup heavy cream 

    4 ounces chocolate chips or roughly chopped chocolate of any type (1/2 cup) 

    1. To make the cake: Preheat the oven to 350 F. Use 1 tablespoon of the butter to generously grease a 9 x 5-inch nonstick baking dish. If you’re using a glass loaf pan and not nonstick, you’ll want to line it with parchment paper and leave a 3-4 inch overhang on the sides. Glass pans take longer to heat up, which may lead to a longer bake time, so test the cake after the bake time, then continue to bake in 5-minute increments until a toothpick inserted into the center comes out clean. The parchment “handles” will help ensure it comes out easily.

    2. In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining butter, sugar, salt, and baking powder. Beat on high speed, scraping down the sides of the bowl every few minutes, until the butter is light in color and very fluffy, about 8 minutes. Lower the speed to medium and add the eggs one at a time, beating well after each addition. Turn the mixer off and scrape down the sides of the bowl. Add 3⁄4 cup of the flour and beat on low to just combine. Add the sour cream and vanilla and increase the speed to medium to mix well. Pause to scrape the sides once again. Add the remaining 3⁄4 cup flour and mix on low until just combined. Use a spatula or wooden spoon to fold in your mix-ins of choice.

    3. Add the batter to the prepared pan, making sure to spread the mixture evenly from edge to edge with a rubber spatula to ensure there are no air pockets in the batter. Bake for 1 hour and 15 minutes, or until the loaf is deeply golden brown around the edges, the top just begins to crack, and a paring knife or skewer inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before removing the loaf and transferring it to a cooling rack to cool completely. 

    4. To make the drizzle: In the microwave or a small pan over medium-low heat, heat the heavy cream until it just begins to steam, 30 seconds in the microwave or about 1 minute on the stove over medium-low heat. 

    5. Add the chocolate to a small bowl and pour the hot cream over the top. Let the mixture sit until the chocolate melts, 2 to 3 minutes, then whisk together. Place the pound cake on a serving plate and drizzle the chocolate over the...

  • Matt and Daniel are a chef/bartender duo based in Oakland, CA. Daniel approaches the ingredients for his drinks with a culinary sensibility while Chef Matt’s cooking style combines his Mexican background and his love for exploring other cultures through their food. It is often that guests find Matt’s ingredients from the kitchen like chiles, spices and herbs infused into one of Daniel’s cocktails, bringing a holistic approach to seasonal dining.

    Matt and Daniel have given back to their community by working with organizations such as World Central Kitchen and Community Kitchens in Oakland. Enjoy this episode as we go Beyond the Drink… with Matt Meyer and Daniel Paez. (cocktail recipe below)

    Last Word

    Makes 1 cocktail

    1 oz Fords gin

    1 oz lime juice

    .75 oz green chartreuse

    .75 oz luxardo maraschino

    Cherry, to garnish

    Add the gin, lime juice, and green chartreuse to a shaker with ice. Shake and strain into a chilled coupe glass. Garnish with a cherry.

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

    Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com 

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  • Kyle and Katina Connaughton are the husband/wife duo behind 3 Michelin Star “SingleThread Farm-Restaurant-Inn,” in Healdsburg, CA. 

    Kyle is the Head Chef and has worked for some of the biggest culinary names around the world from Japan to England to the US. He is professor emeritus at The Culinary Institute of America, and co-published the book Donabe: Classic and Modern Japanese Clay Pot Cooking. 

    Katina is the Head Farmer of SingleThread Farm at Dry Creek’s 24 acre property, which includes greenhouses, heirloom orchards, bee hives, a foraging program and floral design department. Everything Katina grows is used daily in Kyle’s kitchen.

    Both Kyle and Katina have ingrained the notion of giving back to the community through much of what they do and who they are. They discuss a number of organizations including Sonoma Family Meal, The Skatepark Project, Chill Foundation, Corazón Healdsburg, Russian Riverkeeper, and more. Enjoy this episode as we go Beyond the Plate… with Chef Kyle and Katina Connaughton. 

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

    Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com 

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  • Ross and Joe are accomplished bar industry veterans representing the west coast. 

    Ross Simon is a globally renowned bartender based in Arizona. He’s worked with numerous bars, hosted cocktail seminars and produced cocktail competitions. He now owns and operates two award-winning cocktail bars.

    Joe Brooke is the west coast trade advocacy manager for Fords Gin. He is entrenched in the world of LA mixology having worked in some of the most famous cocktail venues and alongside some of the biggest names in the global cocktail scene.

    Ross and Joe discuss how they give back to their communities; Joe in partnership with Fords Gin via their support for the bartending community, and Ross through his cocktail event, “Arizona Cocktail Weekend,” which donates proceeds to various organizations such as Another Round Another Rally. Enjoy this episode as we go Beyond the Drink… with Ross Simon and Joe Brooke. (cocktail recipes below)

    Slap n Tickle (Ross)

    Makes 1 cocktail

    1.25 oz House Coconut rum

    1.25 oz Fords Sloe gin

    .4 oz Lemon juice

    .4 oz Lime Juice

    .75 oz mango monin syrup

    Shake and strain over cubed ice in a rocks glass. Garnish with lemon & lime & mint sprig.

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

    Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com 

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  • From the team behind Beyond the Plate….. Clean Plate Club is for kids and grown-ups, encouraging everyone to get excited about cooking. It’s like storytime…but with recipes. Listen along as we share delicious dishes and tasty treats from chefs and celebrities who cook at home with their kids. Targeted for children ages 3-103, Clean Plate Club is a way to get your littles involved in the kitchen and excited to eat the food they create!

    Join us for this intro episode as Kappy and his twins, Leo + Ella, share a recipe they make together that happens to be nutritious and delicious!

    Leo + Ella’s Peanut Butter Balls

    Makes 20 balls

    1/2 cup peanut butter, we like Skippy natural/creamy (you can use an alternative)

    1/3 cup honey or maple syrup

    1/2 teaspoon vanilla extract

    1/4 teaspoon kosher salt

    1/4 teaspoon ground cinnamon 

    1 ¼ cups Oats, we like Bob's Red Mill Gluten Free Oats (feel free to use any brand)

    1/2 cup mix-ins, we like half raisins and half mini chocolate chips, such as Enjoy Life brand’s mini chips

    1. Place the peanut butter, honey or syrup, vanilla, salt and cinnamon in the bowl of a stand mixer - if you don’t have a mixer, add to a medium size mixing bowl.

    2. If you are using a stand mixer, use the paddle attachment and mix on speed 2 until the mixture is fully combined. If you are using a mixing bowl, mix everything together with a spatula, spoon or whisk.

    3. With the stand mixer turned OFF, add all of the oats. Then, turn to ‘low’ and then speed 2, until mixture starts to come together. Increase to speed 4 or 6 for about 5-10 seconds or until well combined. If using a mixing bowl…mix and mash everything together.

    4. Once everything is combined, turn the mixer off and add mix-ins. 

    Turn the mixer back on to speed 2 or 4 until mix-ins are fully incorporated. If mixing by hand, add the mix-ins now and stir. 

    The mixture should resemble a slightly sticky dough that holds together when lightly squeezed. If it feels a little too sticky, add more oats, only 1 tablespoon at a time. 

    5. Place the bowl in the refrigerator for about 20-30 minutes, until it starts to get a little firm (you can leave it in there for up to a few hours if you’d like). If you’re keeping it in the fridge for a few hours or more, you may want to cover it.  

    6. Prepare a baking sheet (or large plate) by lining with plastic wrap or parchment paper. 

    After 20-30 minutes, remove the bowl from the refrigerator, and using a small spoon, portion into small balls the size of about 1 tablespoon, or whatever size you prefer. We like to use a 1 tablespoon size ice cream scoop.

    7. Place portioned balls on the plastic wrap-lined baking sheet. Once portioned, go over each of them and make sure they are rolled well. Place the baking sheet back in the fridge or freezer to set up a bit so they become firm. 

    Once they firm up, store in a covered container or ziploc baggie in the refrigerator. 

    This episode is brought to you by

  • Ken Oringer is a James Beard award-winning Boston-based chef, restaurateur, and philanthropist. He has a collection of renowned restaurants including Uni, Toro, Coppa, Little Donkey and Faccia a Faccia.

    At 10 years old, his daughter Verveine Oringer, faced a life-changing diagnosis of celiac disease. Today, at 14, she is a champion for ALL kids in the kitchen, embracing her passion for food and cooking with enthusiasm. 

    In this episode, we discuss their new cookbook, Cooking with My Dad, the Chef: 70+ kid-tested, kid-approved (and gluten-free!) recipes for young chefs! A must-have for young chefs and food enthusiasts alike. 

    Not only is Ken known for his exceptional talent in the kitchen, but also for his unwavering generosity and social impact. (Learn more in Season 6/Episode 17.) Verveine shares about the Celiac Kids Connection, a community of families that shares ideas, encourages each other, advocates and provides education about celiac disease. Enjoy this episode as we go Beyond the Plate… with Chef Ken and Verveine Oringer.

    Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com 

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