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Chef Tyler Florence: reviving history and redefining comfort food (S10/Ep.05)

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Manage episode 435415544 series 1472051
Content provided by Andrew Kaplan. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Andrew Kaplan or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

Tyler Florence is a celebrated chef, entrepreneur and 27-year Food Network veteran. He has authored 17 cookbooks, including his latest, American Grill. Tyler takes us through his culinary journey- from his early days in South Carolina kitchens to becoming a household name in the food industry. He offers a glimpse into his business acumen, sharing insights into ventures like his Miller & Lux Restaurants, and reveals the surprising, mind-blowing story behind his iconic mac and cheese.

Tyler talks about his commitment to using food as a tool for positive change. We highlight his involvement with various charitable organizations like San Francisco-Marin Food Bank, the USO, World Central Kitchen and more. Enjoy this episode as we go Beyond the Plate… with Chef Tyler Florence.

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

(recipe heard in episode is below)

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

Follow Beyond the Plate on Facebook and X.

Follow Kappy on Instagram and X.

Find Beyond the Plate on all major podcast platforms.

www.beyondtheplatepodcast.com

www.onkappysplate.com

***

The Officers’ Martini

Recipe courtesy of Joe Brooke

Makes 1 cocktail

3 ozs. Fords Gin

.5 oz. dry vermouth

.25 oz. fino sherry

Orange peel, garnish

Smoked almonds, to serve

1. Fill a cocktail shaker with ice and add the gin, dry vermouth and fino sherry.

2. Stir until chilled and then strain into a martini glass.

3. Garnish with an orange peel & serve with a small dish of smoked almonds.

  continue reading

211 episodes

Artwork
iconShare
 
Manage episode 435415544 series 1472051
Content provided by Andrew Kaplan. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Andrew Kaplan or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

Tyler Florence is a celebrated chef, entrepreneur and 27-year Food Network veteran. He has authored 17 cookbooks, including his latest, American Grill. Tyler takes us through his culinary journey- from his early days in South Carolina kitchens to becoming a household name in the food industry. He offers a glimpse into his business acumen, sharing insights into ventures like his Miller & Lux Restaurants, and reveals the surprising, mind-blowing story behind his iconic mac and cheese.

Tyler talks about his commitment to using food as a tool for positive change. We highlight his involvement with various charitable organizations like San Francisco-Marin Food Bank, the USO, World Central Kitchen and more. Enjoy this episode as we go Beyond the Plate… with Chef Tyler Florence.

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

(recipe heard in episode is below)

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

Follow Beyond the Plate on Facebook and X.

Follow Kappy on Instagram and X.

Find Beyond the Plate on all major podcast platforms.

www.beyondtheplatepodcast.com

www.onkappysplate.com

***

The Officers’ Martini

Recipe courtesy of Joe Brooke

Makes 1 cocktail

3 ozs. Fords Gin

.5 oz. dry vermouth

.25 oz. fino sherry

Orange peel, garnish

Smoked almonds, to serve

1. Fill a cocktail shaker with ice and add the gin, dry vermouth and fino sherry.

2. Stir until chilled and then strain into a martini glass.

3. Garnish with an orange peel & serve with a small dish of smoked almonds.

  continue reading

211 episodes

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