Episodi

  • HEARD (025): Lilac Tiger, Mango Sticky Rice, Wagyu Chuck Roast, Soul & Smoke Foundation, non-cookbook books, Chris Bianco’s tee shirt, and kids in the kitchen

    HEARD (025): Lilac Tiger, Mango Sticky Rice, Wagyu Chuck Roast, Soul & Smoke Foundation, non-cookbook books, Chris Bianco’s tee shirt, and kids in the kitchen
    Apr 27 2026
    In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode:Lilac Tiger | Chef Zubair Mohajir | Share Our StrengthBite Tuoso | Van Leeuwen | Cafe Panna | Hallie MeyerSoul & Smoke BBQ | Soul & Smoke FoundationWhat Could Possibly Go Right by Danny Meyer Unreasonable Hospitality: The Field Guide by Will GuidaraTake It Personal by David Grutman Guesting by Gail SimmonsWhite Bark Workwear | Chef Chris BiancoThe Spice House | Garlic Pepper Butcher’s RubFollow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.com www.onkappysplate.com
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    13 min
  • HEARD (024): A steakhouse in Miami, watermelon slushies, tahini granola, chefs rallying for autistic individuals, Eric Ripert’s new cookbook, and sweet and sour chicken.

    HEARD (024): A steakhouse in Miami, watermelon slushies, tahini granola, chefs rallying for autistic individuals, Eric Ripert’s new cookbook, and sweet and sour chicken.
    Apr 13 2026
    In this episode, Kappy shares what’s on his plate at the moment. Links and handles mentioned in this episode:Sunny’s Steakhouse | IG | Will Thompson | Chef Aaron BrooksNinja CREAMi | Chris Young videoChef on the Spectrum program | Chef Franklin Becker | Chitarra Pastaria | Chef Ken OringerChef Eric Ripert’s Mindful Cooking book | IG***Salty Chocolate + Tahini Granola3 cups old-fashioned oats½ - 1 cup chopped nuts of choice (I use pistachios and/or almonds)1 - 1 ¼ teaspoons kosher salt⅓ cup honey3 tablespoons maple syrup3 tablespoons tahini (stirred until smooth)2 tablespoons of neutral oil (olive, coconut, avocado, etc.)1 teaspoon vanilla½ teaspoon cinnamon or cardamom (I do ¼ teaspoon each)To finish:⅓ - ½ cup mini chocolate chips or chopped dark chocolateFlaky saltLight dusting of lemon zestSprinkling of sprinklesPreheat oven to 325°F. Line a baking sheet with parchment.1. In a big bowl, combine the oats, nuts, and salt and stir to combine.2. To a small sauce pot, add the honey, maple syrup, tahini, and oil and warm over low heat while stirring for about 1-2 minutes. Once it is loose and glossy, remove from heat and whisk in the vanilla, cinnamon and cardamom.3. Pour the wet mixture over the bowl of dry and mix with a rubber spatula until fully coated.4. Transfer the mixture to the parchment lined sheet tray, gently press into an even layer, about ½ - 1 inch thick, and place in the oven. 5. Bake for about 25-40 minutes, rotating halfway, until it’s light golden brown and toasted. Do not stir. (I know this is a wide range of time. We enjoy it a little chewy so I err on the side of 25-30 minutes rather than the longer time.)6. Remove from the oven, and evenly scatter the chocolate, salt, lemon zest and sprinkles over the top. Let cool on pan - it will firm up as it cools. Once it cools, you can break it up into pieces and store in a resealable bag or covered tupperware container. Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.com www.onkappysplate.com
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    11 min
  • HEARD (023): Thai in the Bahamas, tempeh chips, matzah chilaquiles, ending childhood hunger, desserts for one(!), and the bottom of a tortilla chip bag.

    HEARD (023): Thai in the Bahamas, tempeh chips, matzah chilaquiles, ending childhood hunger, desserts for one(!), and the bottom of a tortilla chip bag.
    Mar 30 2026

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

    Links and handles mentioned in this episode:

    Ko Sa Wan | Ian Kittichai | Atlantis

    Mamame Tempeh Chips | IG

    @jewishfood | Matzah Chilaquiles

    Billy Bearing Witness | Billy Shore | Share Our Strength

    Broma Bakery | IG | Sweet Tooth Cookbook

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    9 min
  • HEARD (022) (Bonus): Expo West highlights - brand collaborations, standout founders, and what tasted great

    HEARD (022) (Bonus): Expo West highlights - brand collaborations, standout founders, and what tasted great
    Mar 16 2026
    In this special bonus episode of HEARD, Kappy shares insights from Expo West - the natural and organic CPG industry’s biggest event. He joins Ilana Shenitzer, EVP of Consumer Brands at Ruder Finn, to talk about the brands, collaborations, founders, and food products that stood out on the show floor.Links and handles mentioned in this episode:Cloud 23 | Cravings | Caliwater | Once Upon A FarmPromobile Marketing | Sababa Foods x Fearless Eggs | Little Sesame x Yellowbird | Gato Dates | Tamar Date Coffee Kooshy Croutons | Popnuts | Purely Elizabeth | Poppi | FishwifeSiete Foods | GoodlesFrontera Foods | Stacy’s Pita Chips | Larabar | MadeGood | Rao’s | Carbone Fine FoodSimply NKD Chips | Amylu FoodsZahav Foods | Sweet Loren’s | Just Ice TeaEvergreen Waffles | Nana Joes Granola | CirC Protein BitesGoldie Lemonade | Ice Cream For BearsFollow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.com www.onkappysplate.com
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    32 min
  • HEARD (021): A new Hollywood restaurant, 3 farm daughters, sous vide egg bites, Expo West, Nassau Paradise Island Wine & Food Festival, and bone broth.

    HEARD (021): A new Hollywood restaurant, 3 farm daughters, sous vide egg bites, Expo West, Nassau Paradise Island Wine & Food Festival, and bone broth.
    Mar 2 2026

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

    Links and handles mentioned in this episode:

    The Benjamin Hollywood | IG

    3 Farm Daughters

    Sous Vide Egg Bites

    Expo West

    Nassau Paradise Island Wine & Food Festival

    Brodo | Chef Marco Canora

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    8 min
  • HEARD (020): Cuban classics, farm-to-ferment miso, slow cooker rules, Jamie Oliver on change, South Beach Wine & Food Festival, and a hot sauce reset.

    HEARD (020): Cuban classics, farm-to-ferment miso, slow cooker rules, Jamie Oliver on change, South Beach Wine & Food Festival, and a hot sauce reset.
    Feb 16 2026

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

    Links and handles mentioned in this episode:

    Puerto Sagua Restaurant

    Shared Cultures | IG

    NY Times Slow Cooker Hoisin Garlic Chicken | Sarah DiGregorio

    Jamie Oliver BtP Episode | Jamie Oliver

    SOBEWFF

    Cutino Sauce Co. | Cutino IG | Ouilmette Spice Company

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    8 min
  • Chef Jamie Oliver: The Side of Him You’ve Never Really Heard From (S12/Ep.20)

    Chef Jamie Oliver: The Side of Him You’ve Never Really Heard From (S12/Ep.20)
    Feb 11 2026

    For our season finale, we're excited to welcome Jamie Oliver - one of the most recognized chefs in the world and a global food icon who’s used his platform to educate, advocate, and inspire. In this episode, Kappy sits down with this legend to trace his extraordinary journey: from growing up in a rural English pub kitchen (literally) to transforming food education and policy across the globe. They explore the impact of dyslexia, the challenges of raising five kids while staying grounded, and why his latest book, Eat Yourself Healthy, is about so much more than what’s on your plate. At the heart of his story is the belief that food is a force for good - for our bodies, our families, and our communities. Enjoy this episode as we go Beyond the Plate… with Chef Jamie Oliver.

    This episode is brought to you by Fords Gin - the cocktail gin.

    (You’ll find the drink recipe heard in this episode below.)

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    ***

    The Miso Collins

    Recipe courtesy of Kayla Mata.

    Makes 1 cocktail

    1.5 parts Fords Gin

    .5 part fino sherry

    .5 part fresh squeezed lemon juice

    .25 part miso honey*

    Soda water, to top

    Lemon twist, to garnish


    *For the miso honey: mix 1 cup honey, 1 cup brewed dandelion tea (still warm), and 2 tablespoons white miso. Mix all together until the honey and miso are dissolved, and then strain. This syrup will hold in the fridge for up to two weeks.


    Add the gin, fino sherry, lemon juice, and miso honey to an ice-filled cocktail shaker - lightly shake and strain over fresh ice in a collins glass. Top with some soda water and garnish with a lemon twist.
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    52 min
  • Chef Evan Funke: How Discipline - and a Plane Ticket - Changed His Life (S12/Ep.19)

    Chef Evan Funke: How Discipline - and a Plane Ticket - Changed His Life (S12/Ep.19)
    Feb 4 2026

    Evan Funke is a chef, restaurateur, author, and torchbearer of Italian culinary tradition. Known for his obsessive dedication to pasta, he’s behind some of the most celebrated restaurants in LA and beyond. In this episode, we talk about the power of mentorship, the tension between preserving heritage and forging new paths, and why Evan chose a harder, more disciplined road in his craft. He shares how years of focused practice and repetition- not ego- continue to define his approach in the kitchen. He also shares the importance of building community within the restaurant, and how that belief drives both his team culture and his support for organizations like World Central Kitchen, Baby2Baby, Alex’s Lemonade Stand Foundation, and No Kid Hungry. Enjoy this episode as we go Beyond the Plate… with Chef Evan Funke.


    This episode is brought to you by Mill - the sleek, odorless food recycler for your home. Learn more and get $75 off at mill.com/btp. Offer may expire.


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    1 ora e 3 min