Beyond the Plate Podcast Por Andrew Kaplan arte de portada

Beyond the Plate

Beyond the Plate

De: Andrew Kaplan
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Join Andrew “Kappy” Kaplan as he sits down in-person with the world’s culinary elite to explore their journey into the food industry and the social impact they have made in their community. Every episode will share inspiring stories of what it means to be in today’s hospitality industry.© Andrew Kaplan Arte Ciencias Sociales Comida y Vino Escritos y Comentarios sobre Viajes
Episodios
  • HEARD (005): Chinese food, Calabrian chiles, pudding, molly yeh, Chicago-style giardiniera, and peanut m&m’s

    HEARD (005): Chinese food, Calabrian chiles, pudding, molly yeh, Chicago-style giardiniera, and peanut m&m’s
    Jul 7 2025

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

    Links and handles mentioned in this episode:

    Wan’s | Alex Kuk | Temple Street Eatery | Diego Ng

    Sobelini Pizza Crunch | Adam Sobel | Aether Group

    Alex Guarnaschelli | Beyond the Plate Season 2/Episode 8/Pudding

    breaking barriers | molly yeh

    Mauro Provisions Honey G Pepper Relish | Jeff Mauro

    Follow Beyond the Plate on Facebook and X.


    Follow Kappy on Instagram and X.


    www.beyondtheplatepodcast.com

    www.onkappysplate.com
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    8 m
  • HEARD (004): Food Network Chef’s new restaurant, green chickpeas, Doritos, a game-changing school food program in Chicago, and a world-renowned chef’s new project

    HEARD (004): Food Network Chef’s new restaurant, green chickpeas, Doritos, a game-changing school food program in Chicago, and a world-renowned chef’s new project
    Jun 23 2025
    In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode:Elmina Restaurant | Chef Eric AdjepongFresh Nature Foods Green ChickpeasGolden Sriracha DoritosAcademy for Global Citizenship | take a tourEric Ripert Newsletter | Chef Eric Ripert | A Return to CookingEric Ripert’s Beyond the Plate Season 1 episodeChekmark Eats newsletter (scroll to bottom) | Alex ReichekDollywood Cinnamon BreadIgnacio “Nacho” Jimenez | Beyond the Drink episodeArjav Ezekiel | Beyond the Plate episodeFollow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.com www.onkappysplate.com
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    8 m
  • 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
    Jun 9 2025
    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
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    10 m
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