HEARD (003): Zarella Restaurant, New Mexican gochujang, crispy rice, chefs rallying against childhood hunger, two cookbooks recs, and food processors
HEARD (003): Zarella Restaurant, New Mexican gochujang, crispy rice, chefs rallying against childhood hunger, two cookbooks recs, and food processors  
Podcast: Beyond the Plate
Published On: Mon Jun 09 2025
Description: In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode:Zarella Pizzeria & Taverna  / igChef Lee WolenChef Chris PandelBoka Restaurant GroupFra’ ManiChef David RuizOverland Park Convention CenterNM ChileJangKALEJUNKIE, Nicole KeshishianShare Our StrengthChildhood hunger Chef letter sign-onChildhood hunger non-chef call-to-action infoChef Joshua McFaddenSix Seasons of PastaChef David NayfeldChe Fico RestaurantDad, What’s for Dinner? bookCuisinart Food ProcessorKitchenAid Food ProcessorCrispy Rice Salad Topper:2 cups cooked rice, cooled2 teaspoons tamari or soy sauce2 tablespoons chile crisp1 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 crispyFollow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.com www.onkappysplate.com