HEARD (003): Zarella Restaurant, New Mexican gochujang, crispy rice, chefs rallying against childhood hunger, two cookbooks recs, and food processors
Beyond the Plate · Andrew Kaplan
Audio is streamed directly from the publisher (episodes.captivate.fm) as published in their RSS feed. Play Podcasts does not host this file. Rights-holders can request removal through the copyright & takedown page.
Show Notes
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
Zarella Pizzeria & Taverna / ig
Overland Park Convention Center
KALEJUNKIE, Nicole Keshishian
Childhood hunger Chef letter sign-on
Childhood hunger non-chef call-to-action info
Crispy Rice Salad Topper:
2 cups cooked rice, cooled
2 teaspoons tamari or soy sauce
2 tablespoons chile crisp
1 tablespoon sesame oil
- Preheat oven to 400
- Line a baking sheet with parchment paper
- Add cooked and cooled rice to the baking sheet
- Toss well with tamari, chili crisp, and sesame oil
- Bake for approximately 30 minutes, tossing halfway through
- Remove from the oven once the rice is crispy
Follow Beyond the Plate on Facebook and X.
Follow Kappy on Instagram and X.