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HEARD (003): Zarella Restaurant, New Mexican gochujang, crispy rice, chefs rallying against childhood hunger, two cookbooks recs, and food processors
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
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