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

Links and handles mentioned in this episode:

The Benjamin Hollywood | IG

3 Farm Daughters

Sous Vide Egg Bites

Expo West

Nassau Paradise Island Wine & Food Festival

Brodo | Chef Marco Canora

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www.beyondtheplatepodcast.com

www.onkappysplate.com

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

Links and handles mentioned in this episode:

Puerto Sagua Restaurant

Shared Cultures | IG

NY Times Slow Cooker Hoisin Garlic Chicken | Sarah DiGregorio

Jamie Oliver BtP Episode | Jamie Oliver

SOBEWFF

Cutino Sauce Co. | Cutino IG | Ouilmette Spice Company

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www.beyondtheplatepodcast.com

www.onkappysplate.com

For our season finale, we're excited to welcome Jamie Oliver - one of the most recognized chefs in the world and a global food icon who’s used his platform to educate, advocate, and inspire. In this episode, Kappy sits down with this legend to trace his extraordinary journey: from growing up in a rural English pub kitchen (literally) to transforming food education and policy across the globe. They explore the impact of dyslexia, the challenges of raising five kids while staying grounded, and why his latest book, Eat Yourself Healthy, is about so much more than what’s on your plate. At the heart of his story is the belief that food is a force for good - for our bodies, our families, and our communities. Enjoy this episode as we go Beyond the Plate… with Chef Jamie Oliver.

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

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

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***

The Miso Collins

Recipe courtesy of Kayla Mata.

Makes 1 cocktail

1.5 parts Fords Gin

.5 part fino sherry

.5 part fresh squeezed lemon juice

.25 part miso honey*

Soda water, to top

Lemon twist, to garnish

*For the miso honey: mix 1 cup honey, 1 cup brewed dandelion tea (still warm), and 2 tablespoons white miso. Mix all together until the honey and miso are dissolved, and then strain. This syrup will hold in the fridge for up to two weeks.

Add the gin, fino sherry, lemon juice, and miso honey to an ice-filled cocktail shaker - lightly shake and strain over fresh ice in a collins glass. Top with some soda water and garnish with a lemon twist.