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Chef Grant Achatz’ ‘Hot Potato, Cold Potato’ (S4/Ep.021)

Chef Grant Achatz walks us through one of the most well known dishes at Alinea, ‘Hot Potato, Cold Potato.’ He shares the moment that inspired this dish and part of the creative process it took to bring it to life. If you missed Achatz’ full episode, check out Season 4/Episode 020 from last week.

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Chef Grant Achatz (S4/Ep.020)

For our Season 4 finale, we sat with Chef Grant Achatz. Achatz is the executive chef and co-owner of Alinea, Next Restaurant, The Aviary cocktail lounge, Roister and St. Clair Supper Club in Chicago, IL. He was named one of Time Magazine’s 100 most influential people, James Beard’s ‘Outstanding Chef of the Year’ 2008, one of Food and Wine Magazine’s ‘Best New Chefs’ 2002 and more. Since 2011, Alinea has been awarded 3 stars in the Michelin guide. During this episode, we discuss how his creative mind works, how someone at the top of their game handles criticism, what it’s like being a chef diagnosed with tongue cancer, and what dish he misses most from his parents diner growing up in Michigan. He has a self-published book, Alinea, and he and business partner Nick Kokonas co-authored Life on the Line, a memoir about chef Achatz’ journey in the restaurant business and his battle with stage four tongue cancer.

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LIVE BONUS Episode - Chef Nancy Silverton (S4/Ep.019)

This week’s episode is a live recording with Chef Nancy Silverton, which took place at her restaurant, Osteria Mozza in Los Angeles, CA. The interview was part of the Wall Street Journal Plus ‘At the Chef’s Table’ dinner series. Silverton is the co-owner of Pizzeria Mozza, Osteria Mozza, Mozza2Go and chi SPACCA. She has received numerous accolades including a James Beard Foundation award for “Outstanding Chef,” and was named one of the “Most Innovative Women in Food and Drink” by both Fortune and Food and Wine magazine. We discuss what she looks for when hiring for her team, what creativity means to her and why she insists her guests do not bring food to her house when she entertains. She has penned eight cookbooks, is featured in an episode on Netflix’s “Chef’s Table,” and is active in fundraising for numerous charities, including No Kid Hungry and Alex’s Lemonade Stand Foundation.

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BONUS Episode – Rachael Ray’s 'Egg Crepe' (S4/Ep.018)

Happy New Year! This week, we’re taking a short break from our regularly scheduled interview and bringing you a bonus episode by Rachael Ray. Listen along as she walks us through one of her newest recipe obsessions, an ‘Egg Crepe.' If you’re looking for a last minute New Year’s Day brunch idea (or any day for that matter), here you go! If you missed Rachael’s episodes earlier this season, check out Episodes 003 and 004.

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Chef Dan Jacobs’ Cumin Lamb Dumplings (S4/Ep.017)

This Christmas, we thought what better way to celebrate the holiday than a Jewish chef explaining a Chinese dish! After all, this stereotype does carry some factual findings that date back as early as 1935... Listen as Chef Dan Jacobs walks us through his Cumin Lamb Dumpling recipe; a dish that is on the menu of his Milwaukee restaurant, DanDan. If you missed Dan's full episode, check out Season 4/Episode 016 from last week.

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Chef Dan Jacobs (S4/Ep.016)

Chef Dan Jacobs is the executive chef and owner of DanDan, EsterEv and Fauntleroy in Milwaukee, WI. He has been nominated twice for a James Beard Award in the Best Chef: Midwest category (2018 and 2019). In 2016, the same year he opened DanDan, Jacobs was diagnosed with Kennedy’s Disease. During the episode, we learn about how he became a chef, what it’s like cooking with his disease, and how he has channeled his diagnosis to raise funds for Kennedy’s Disease research through cooking. With the support of his business partner Dan Van Rite and his extraordinary staff, they are putting out some of the most delicious food in Milwaukee.

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Chef Stephanie Izard’s Lomo Saltado (S4/Ep.015)

Chef Stephanie Izard walks us through her version of the traditional Peruvian dish, Lomo Saltado. She shares her spin on this classic at her newest Peruvian-inspired restaurant, Cabra. If you missed Izard’s full episode, check out Season 4/Episode 014 from last week.

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Chef Stephanie Izard (S4/Ep.014)

Chef Stephanie Izard is the Chef/Partner of famed Chicago restaurants Girl & the Goat, Little Goat, Duck Duck Goat, Cabra and more. She is the winner of Top Chef Season 4 (and was named fan favorite); she won a James Beard Award for Best Chef Great Lakes; was named one of Food & Wine Magazine’s “Best New Chefs”; and won Food Network’s Iron Chef Gauntlet, later to be named an Iron Chef. We discuss her journey in the food world, she opens up about what it’s really like to be in charge of multiple restaurants and the importance of taking risks in the kitchen. She is a champion for Share Our Strength, giving her time to help hungry Americans.

Season 4 of Beyond the Plate is presented by Martin's Famous Potato Rolls.

This episode is brought to you by the National Mango Board.

Click here for more information on CookTracks.

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Chef Matt Orlando’s Old Faithful Pasta (S4/Ep.013)

Chef Matt Orlando walks us through a pasta dish that he and his wife cook regularly at home. Appropriately titled (by the two of them) "Old Faithful," he promises that the combination of ingredients is unbelievable and may quickly become a household favorite. If you missed Matt’s full episode, check out Season 4/Episode 012 from last week.

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Chef Matt Orlando (S4/Ep.012)

Chef Matt Orlando is the Head Chef/Owner of Amass Restaurant and Broaden & Build in Copenhagen. He has worked for some of the best chefs and restaurants in the world including Aureole, Le Bernardin, Le Manoir aux Quat’Saisons, The Fat Duck, Noma, Per Se and more. Amass was organically certified in 2016, ensuring 90 - 100% of the food and beverages served at his restaurant are organic and free of pesticides. We discuss his point of view on sustainability and what it means to be a responsible restaurant. Matt and his team give back to their community by helping with operations at a local soup kitchen as well as the creation of the Amass Green Kids Program.

Season 4 of Beyond the Plate is presented by Martin's Famous Potato Rolls.

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Union Square Cafe’s Fried Calamari (S4/Ep.011)

Danny Meyer walks us through one of the only dishes that has been on the menu at Union Square Cafe since day 1 – Fried Calamari. He shares the background story and inspiration on this longstanding USC dish. If you missed Danny’s full episode, check out Season 4/Episode 010 from last week.

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Danny Meyer (S4/Ep.010)

We caught up with Danny Meyer on his way back from a Cubs/Cards game in Chicago. Meyer is the CEO of Union Square Hospitality Group and the founder of Shake Shack. Hear about his journey from the Midwest to NYC, his career ups and downs, and some of his top management pieces of advice. Danny, his restaurants and chefs, have earned an unprecedented 28 James Beard Awards and Danny himself has been included on the TIME 100 list of the "Most Influential People in the World." His first business book, Setting the Table, a New York Times bestseller, examines the power of hospitality in restaurants, business and life. He’s an active national leader in the fight against hunger serving on the board of Share Our Strength.

Season 4 of Beyond the Plate is Presented by Martin's Famous Potato Rolls.

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BONUS Episode - Martin’s Famous Potato Rolls (S4/Ep.009)

This week, we take a short break from our scheduled interviews with a bonus episode featuring our presenting sponsor, Martin’s Famous Potato Rolls. Join host, Kappy, as he gets a rare behind-the-scenes look at the Food Network and Cooking Channel NYC Wine & Food Festival Burger Bash. He talks with four of the twenty-three participating chefs and gets some pro tips for you to take back to your own kitchen.

Season 4 of Beyond the Plate is Presented by Martin's Famous Potato Rolls.

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Chef Dan Giusti’s Aglio e Olio (S4/Ep.008)

Chef Dan Giusti walks us through a dish he’s made over 100 times - Pasta Aglio, Olio e Peperoncino – garlic, oil and chili pasta. This is one of his favorite things to cook and eat. If you missed Dan’s full episode, check out Season 4/Episode 007 from last week.

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Chef Dan Giusti (S4/Ep.007)

Chef Dan Giusti is the Founder of Brigaid, a school food company that is rethinking the way we choose to feed our nation’s kids. Prior to that, Giusti served as the Head Chef of Noma in Copenhagen, Denmark for three years - one of the best restaurants in the world. Dan’s work with Brigaid has been featured on CBS Sunday Morning, Today Show and more. Tune in as we talk about what it’s like going from cooking at one of the best restaurants in the word to cooking for people with an equally discerning palate… kids!

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Antoni Porowski’s (Dad’s) Ham Sandwich (S4/Ep.006)

Kappy asks Antoni, “Polish ham or French ham?”…and the rest is history. Hear the detailed explanation of Antoni’s father’s Ham Sandwich. If you missed Antoni’s full episode, check out Season 4/Episode 005 from last week.

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Antoni Porowski (S4/Ep.005)

Antoni Porowski is the food & wine connoisseur on Netflix’s Queer Eye. Originally from Canada, he worked in restaurants in Montreal and NYC before joining the Fab Five. We discuss his journey into the world of food, his recent NY Times Best Seller, Antoni in the Kitchen and the NYC restaurant he is part owner of, The Village Den. His commitment to social impact and giving back is nothing short of amazing!

Season 4 of Beyond the Plate is Presented by Martin's Famous Potato Rolls.

This episode is brought to you by the National Mango Board.

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