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.
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HEARD (033): Ramen, Brazil nuts, sheet pan pancakes, beans (again), how to slice skirt steak, the back label of a wine bottle, and an INSANE dishwasher stat.
Monday, August 17, 2026 • Duration 11:53
In this episode, Kappy shares what’s on his plate at the moment.
HEARD (032): Greek food, Philly cheesesteak jerky, Nicole Ryan's banana bread, feeding kids, chef tips, a new food podcast, and Tales of the Cocktail winners.
Monday, August 3, 2026 • Duration 11:58
In this episode, Kappy shares what’s on his plate at the moment.
HEARD (029): Indian street food in Charlotte, a Korean-inspired juice for kids, oatmeal raisin cookies, the humans who feed us, soft serve, rice seasoning, and why beans deserve more attention.
Monday, June 22, 2026 • Duration 13:53
In this episode, Kappy shares what’s on his plate at the moment.
HEARD (027): Best bites from 48 hours in London, 2 brothers with a smart play for ground beef, baked beans, upcycled food, Andrew Zimmern’s new noodles, and lemonade stands.
Tuesday, May 26, 2026 • Duration 15:32
In this episode, Kappy shares what’s on his plate at the moment.
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
Monday, April 27, 2026 • Duration 13:29
In this episode, Kappy shares what’s on his plate at the moment.
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.
Monday, April 13, 2026 • Duration 11:23
In this episode, Kappy shares what’s on his plate at the moment.
Whisk all of the ingredients together in a small bowl before adding the sauce to the pan with the cooked chicken. Depending on how much chicken you're making, you may only need about half of the sauce.
If you'd like a thicker sauce, stir together 1 tablespoon cornstarch and 1–2 tablespoons cold water to make a slurry, then whisk it into the simmering sauce until it reaches your desired consistency.
2 tablespoons of neutral oil (olive, coconut, avocado, etc.)
1 teaspoon vanilla
½ teaspoon cinnamon or cardamom (I do ¼ teaspoon each)
To finish:
⅓ - ½ cup mini chocolate chips or chopped dark chocolate
Flaky salt
Light dusting of lemon zest
Sprinkling of sprinkles
Preheat 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.
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