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

Links and handles mentioned in this episode:

Zarella Pizzeria & Taverna  / ig

Chef Lee Wolen

Chef Chris Pandel

Boka Restaurant Group

Fra’ Mani

Chef David Ruiz

Overland Park Convention Center

NM ChileJang

KALEJUNKIE, Nicole Keshishian

Share Our Strength

Childhood hunger Chef letter sign-on

Childhood hunger non-chef call-to-action info

Chef Joshua McFadden

Six Seasons of Pasta

Chef David Nayfeld

Che Fico Restaurant

Dad, What’s for Dinner? book

Cuisinart Food Processor

KitchenAid Food Processor

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

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www.beyondtheplatepodcast.com 

www.onkappysplate.com