Abe Vucekovich is one of Chicago’s most imaginative bartenders, known for bringing storytelling and creativity to his cocktails. After nearly a decade at The Violet Hour, Abe now leads the bar programs at The Meadowlark and Friends of Friends - where each menu tells a story. In this episode, he shares how his background in writing influences his approach to drink design, why collaboration fuels his creativity, and how he’s using his platform to make sustainability more accessible behind the bar. Abe also opens up about his support for No Kid Hungry and the importance of addressing food insecurity in his hometown and beyond. Enjoy this episode as we go Beyond the Drink… with Abe Vucekovich.

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

Follow Beyond the Plate on Facebook.

Follow Kappy on Instagram and X.

Find Beyond the Plate on all major podcast platforms.

www.beyondtheplatepodcast.com

www.onkappysplate.com

Gavin Kaysen is a two-time James Beard Award winner, a former Bocuse d'Or competitor, and a true force behind Minneapolis’ rising culinary scene - but his story is about far more than accolades. In this episode, Gavin opens up about his early childhood influences and how a sandwich shop taught him the power of hospitality. He shares the story of a bold cold-call to Gordon Ramsay, and lessons he learned under Chef Daniel Boulud’s mentorship. He also shares how he’s passing on those lessons - mentoring the next generation of young cooks through Ment’or BKB, while supporting his team and community through his nonprofit, Heart of the House Foundation. If you’ve ever questioned how to build a meaningful life in food - or in anything - this conversation is one you’ll want to hear. Enjoy this episode as we go Beyond the Plate… with Chef Gavin Kaysen.

This episode is brought to you by Mill - the sleek, odorless food recycler for your home. Learn more and get $75 off at mill.com/btp. Offer may expire.

Follow Beyond the Plate on Facebook.

Follow Kappy on Instagram and X.

Find Beyond the Plate on all major podcast platforms.

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:

Rival Bros Coffee | Rival Bros ig | Jonathan Adams

Maine Garum Co | Dave Arnold Beyond the Drink episode

Filipino Meatball Recipe | Sarima Cafe

St. Benevolence Rum IG | Innovating Health International

Jake Cohen | Dinner Party Animal book

Christian Petroni | Parm to Table book

Beyond the Drink premiere episode

This episode is brought to you by Mill - the sleek, odorless food recycler for your home. Just drop in your food scraps, and Mill transforms them into “food grounds,” a resource for gardens and farms. Learn more and get $75 off at mill.com/btp. Offer may expire.

Follow Beyond the Plate on Facebook and X.

Follow Kappy on Instagram and X.

www.beyondtheplatepodcast.com

www.onkappysplate.com

In this season's first Beyond the Drink episode, Kappy sits down with Dave Arnold - an inventor, bar owner, author, and one of the most influential figures in the modern bar world. Known for challenging conventional thinking, Dave reflects on the early days of modernist techniques and how they’ve become common practice behind bars today. From shaping how bartenders think about drinks to his role as an educator and mentor, Dave shares stories and insights on the evolution of cocktail culture. Enjoy this episode as we go Beyond the Drink… with Dave Arnold.

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

Follow Beyond the Plate on Facebook.

Follow Kappy on Instagram and X.

Find Beyond the Plate on all major podcast platforms.

www.beyondtheplatepodcast.com

www.onkappysplate.com

Enrique Olvera is the internationally renowned chef behind Pujol, one of the world’s top restaurants. He’s widely credited with transforming the global perception of Mexican cuisine. In this episode, he shares where his love for cooking began, why simplicity in food matters, and how a conversation with a culinary historian pushed him to embrace his roots even more boldly. From engineering a mole that’s been simmering for over a decade to redefining tacos for a new generation, Chef Enrique opens up about honoring tradition, working with small farmers, and ensuring communities benefit from the success of his kitchens. Enjoy this episode as we go Beyond the Plate… with Chef Enrique Olvera.

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.

Follow Kappy on Instagram and X.

Find Beyond the Plate on all major podcast platforms.

www.beyondtheplatepodcast.com

www.onkappysplate.com

***

Polanco

Recipe courtesy of Joe Brooke

Makes 1 cocktail

1 part Fords Gin

.5 part fresh lemon juice

.5 part hibiscus syrup

2.5 parts Bichi Pet Mex

3 dashes Orange Flower Water

Combine the gin, lemon juice, and hibiscus syrup and lightly toss (do not shake).

Pour in a glass and top with the pet mex and drop the orange flower water on top.

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

Links and handles mentioned in this episode:

Noche Woodfired Grill & Agave Bar | Noche ig

Mill

Vegan Peanut Soup

The Chefs’ Manifesto | Food For Climate League | hungry book | Eve Turow-Paul

Beyond the Plate Season 12 Premiere with Chef Enrique Olvera (coming 9/17)

F&W 2025 Best New Chefs | NY Times America’s Best Restaurants 2025

Mike’s Hot Honey | Jacobsen Co.

Follow Beyond the Plate on Facebook and X.

Follow Kappy on Instagram and X.

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:

Siti | Chef Laila Bazahm

WIld Blueberries

ChatGPT Granola (recipe below)

Have A Plant®️ | National Fruits & Veggies Month

Family Style Food Festival

Best Buttered Noodles Ever!

ChatGPT Granola (Lemon-Blueberry)

3 cups old-fashioned rolled oats

½ - 1 cup chopped nuts (almond, pecans, cashews or pistachios)

1 teaspoon kosher salt

¾ cup dried blueberries

2 teaspoons finely grated lemon zest

⅓ cup honey

3 tablespoons good quality maple syrup

¼ cup olive oil (or EVOO) or coconut oil

1 teaspoon vanilla extract

½ teaspoon almond extract

1. Preheat oven to 325. Line a rimmed baking sheet with parchment paper.

2. In a large bowl, mix the oats, nuts, salt, blueberries and lemon zest.

3. In a small sauce pot over low heat, combine honey, maple syrup, and oil and stir until melted together, about 1-2 minutes. Remove from heat and stir in vanilla and almond extracts.

4. Pour the wet mixture over the dry ingredients in the bowl and stir everything together until well combined.

5. Spread the granola mixture evenly onto the prepared baking sheet and press down lightly with a spatula.

6. Bake for 35-40 minutes, rotating the pan halfway through. Do not stir while baking. It’s done when golden and fragrant. Cool completely on the pan and once cooled, break into chunks and store in a covered container or a resealable bag.

Follow Beyond the Plate on Facebook and X.

Follow Kappy on Instagram and X.

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:

Hall Pass | Lawrence Longo | Amirah Kassem

Ground Up Nut Butters

Food Republic Article | Massimo Bottura’s Milk Soup

Billy Zureikat | Muscular Dystrophy Association

Stoked Beekeeping Co.

On the Alley

Follow Beyond the Plate on Facebook and X.

Follow Kappy on Instagram and X.

www.beyondtheplatepodcast.com

www.onkappysplate.com