Right At The Fork: Recent Episodes
RATF
Think Portland, Oregon is all VooDoo Doughnuts and "put an egg on it?" One of Portland's most prominent "food sherpas" and Portland Food Adventures' founder Chris Angelus along with KINK.fm's morning host Cort Johnson invite the region’s most prominent and up-and-coming tastemakers to pull up a chair and talk about the craft of food & beverage in their own words. This is “Right at the Fork.”
Host Chris Angeles revisits his favorite fish and chips spots along the Oregon coast, sharing updates and new favorites after a decade. Discover the best places to enjoy fresh seafood, explore coastal towns, and plan your next coastal trip. Listen to the whole episode for a rundown of a over a decade of Chris' faves. ORIGINAL POST Host Chris Angelus loves his fish and chips, and has a few faves ranging 330 miles up and down the Pacific Northwest coast from Port Orford, OR to South Bend, WA. He shares a half dozen, but recommends three places he deems worthy of a day trip from Portland, for those who travel to eat well. One's a nice restaurant, another a dive, and last but not least, a food truck. Locations mentioned in this podcast include: Linda's - South Bend, WA Bowpicker - Astoria, OR Ecola Seafoods - Cannon Beach, OR Old Oregon Smokehouse - Rockaway, OR J's - Lincoln City, OR Gracie's Sea Hag - Depoe Bay, OR Local Ocean Seafoods - Newport, OR Geno's Ocean Bleu - Newport, OR South Beach Fish Market - Newport, OR LunaSea - Yachats, OR Crazy Norwegian - Port Orford, OR Right at the Fork is supported by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
We look back at our conversation with Chef Josa Lalo Camarena - now at the Malarkey, when he was at República.
Original post from February 2025.
This is a must-listen. Chef Jose Camarena, Executive Chef at Portland's highly regarded República, may just be the youngest guest of over 400 on our podcast. But you wouldn't know it if we hadn't drawn attention to that fact. At just 24, he's in a position few others are at his age, and it's easy to see how he got as far as he's gotten at such a young age.
We talk about his family Sunday dinners, how he became interested in the food industry and how his family lineage of hard work in horse grooming instilled in him the grit to work hard to reach success in a tough industry
We cover some of the places he's worked, who Lalo's Portland mentors have been, including chef Lauro Romero, who passed away two years ago, leaving a huge hole in many hearts.
Chef Lalo will be appearing at Steelport Knife Company on 2/22 in the first of a series of knife skills classes Steelport is putting on at their Sandy Blvd factory, where you can meet him and learn some helpful knife skills. Stay tuned to Right at the Fork for interviews with more Steelport chefs.
We also talk about his Mazatlan favorite places, as well as his faves in Portland. And we wish him well with his wedding coming up in March!
https://www.mexico-forward.com/
@lalocamarena_
@republicapdx
@steelportknifeco
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
A fun interview, James Malarkey joins Chris to discuss his family history from his great grandfather's lumber company beginnings, which led to Portland's Malarkey Roofing, to now, the opening of The Malarkey in the former Oba! space in the heart of Portland's Pearl District.
James talks about his celebrity-chef brother's culinary journey. which has its roots planted in culinary school in Portland. From there to San Diego, with a bevy of restaurants, to Bend, when James began partnering with his brother and now The Malarkey, opening the last day of July, 2026. James also brings us through the chronology of events in Portland that led to opening this quite large undertaking—a 285-seat restaurant in the midst of a very competitive and vast restaurant city—including the hiring of former Republica chef Lalo Camarena. James also shares some of the details that will play to the Portland theme of the restaurant. We also talk about another venture of James', Portable Dwelling Company and how he's building that. Host Chris and James are connected through James' mother-in-law, who is also Chris' girlfriend. :-) (This connection happened outside of Chris' involvement in the food world, and it's also touched on here.) James has led quite an interesting life. You'll get a taste of that here. web: themalarkeypdx.com Insta: @themalarkeypdx Right at the Fork is made possible by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Gabbiano's and Gabby's David Sigel takes some time to share his journey from studying Chinese history at Lewis and Clark, and then his experience working at a club in Beijing. After his eyes opened to the food scene with visits to places like Clyde Common and Olympic Provisions, he was drawn bac to working at and opening restaurants in Portland. We talk about what's changing in restaurant economics, including a shift from cocktails. Since David is on the Board of the James Beard Public market, he shares his enthusiasm and some details about what's exciting about that project, and how it may revitalize the downtown area. gabbianospdx.com @gabbianospdx jamesbeardpublicmarket.com Right at the Fork is made possible by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
A blast from the past! Carrie Welch—former owner and operator of the PR firm Little Green Pickle and co-founder of Portland's world-class food festival, Feast Portland—joins us from Camillus, New York, to talk about her new career in academia. After leaving Portland when COVID-19 hit and closing her businesses, Carrie is now an adjunct professor at Syracuse University. In this episode, she discusses her early thoughts about becoming a teacher, and now living out that dream with her wife Jannie and two children outside of Syracuse, and what she misses most about the Portland food scene. We also dive into what she's teaching at Syracuse and her take on the current state of social media and AI. There's pizza, lobster rolls and a good dose of media to hear about. https://www.carrietwelch.com/ @Carriewelchlikethegrapejuice https://www.amazon.com/dp/B0FXXV8N7P?lv=shuf&channelId=500&plpRedirect=mhFallback Right at the Fork is made possible by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
We welcome Richard Matusow to the podcast to talk about his eye-opening journey to Rio de Janiero at the turn of the century, where he discovered the wonders of the superfood açai. That led to a new career. On his way to opening Carioca Bowls in Portland, he learned what he could about a açai, working for a premier company in the industry. Now, Carioca Bowls on Alberta, has a loyal following of healthy customers. Richard also fills us in on the celebration of his 11th year in business with a big party at the restaurant on June 28th. A week later, Carioca Bowls and Richard participate in the Portland Waterfront BluesFestival. Richard fills us in on some of the particulars for the Festival taking place July 2-4. Richard also shares some of his favorite Alberta haunts, and others in the area. www.cariocabowls.com @cariocabowls waterfrontbluesfest.com @waterfrontblues Right at the Fork is made possible by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
We welcome Richard Matusow to the podcast to talk about his eye-opening journey to Rio de Janiero at the turn of the century, where he discovered the wonders of the superfood açai. That led to a new career. On his way to opening Carioca Bowls in Portland, he learned what he could about a açai, working for a premier company in the industry. Now, Carioca Bowls on Alberta, has a loyal following of healthy customers. Richard also fills us in on the celebration of his 11th year in business with a big party at the restaurant on June 28th. A week later, Carioca Bowls and Richard participate in the Portland Waterfront BluesFestival. Richard fills us in on some of the particulars for the Festival taking place July 2-4. Richard also shares some of his favorite Alberta haunts, and others in the area. www.cariocabowls.com @cariocabowls waterfrontbluesfest.com @waterfrontblues Right at the Fork is made possible by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Right at the Fork is made possible by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Friend of the podcast Gary Okazaki joins us once again to lend his thoughts about the current Portland (and elsewhere) James Beard Award winners. No one is better qualified to discuss this than Gary, especially since two of his favorites in Portland won, Ryan Roadhouse of Nodoguro for Best Chef Northwest / Pacific and Scotch Lodge got the nod for Best Bar in the USA. We talk about those two places and their proprietors and also how the JBF Awards have changed over the years.
@thenodoguro @ryan.nodoguro @elena_roadhouse @scotchlodge
Listen to our episode with Ryan from from Nodoguro here: https://rightatthefork.com/shows/2015/4/15/48-ryan-roadhouse-nodoguro
Listen to our episode with Tim from Scotch Lodge here: https://rightatthefork.com/shows/2019/9/19/215-tim-artale-scotch-lodge
We are joined by Piyanut of Hua Hin to discuss his journey toward opening and operating his fresh new Thai restaurant on Hawthorne Blvd. PJ talks about his mother's influence on his career, as well as some instances in Vancouver, BC that led to his professional growth. We enjoy a glimpse into the kitchen and Piyanut's philosophy for creating an atmosphere positive for both team members and guests. Instagram: Huahinpdx Right at the Fork is made possible by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
It's an instant classic with Jaco Smith! Listen for details on how you can travel with Chef Jaco and Chris Angelus to South Africa.
ORIGINAL EPISODE POST:
In our first episode where we discuss the influence of Apartheid on a guest, Jaco Smith talks about his remarkable journey from South Africa, where his mother cooked for diplomats when he was a child, to cruise ships and high end hospitality in the USA deep south, to Portland and Lechon. If anyone is interested in going deeper into this podcast, why not travel with Jaco and have HIM take you to the places that mean so much to him?
Yes, there's a trip with host Chris Angelus' Portland Food Adventures to Cape Town, the Winelands and even a safari in September of 2027 with Portland Food Adventures. Listen and discover insights on hospitality, food culture, and the exciting plans for a South African culinary adventure. And then consider a trip of a lifetime.
https://www.lechonpdx.com
Right at the Fork is made possible by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
At a time when budget dining is becoming less possible, Gary Okazaki (@garythefoodie) joins us once again to review his latest Happy Hour finds in Portland. As always, the conversation wafts into the unexpected and surely provides us with a list of places to try. We also talk about some Summer openings in Portland.
Right at the Fork is made possible by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
In our first episode where we discuss the influence of Apartheid on a guest, Jaco Smith talks about his remarkable journey from South Africa, where his mother cooked for diplomats when he was a child, to cruise ships and high end hospitality in the USA deep south, to Portland and Lechon. If anyone is interested in going deeper into this podcast, why not travel with Jaco and have HIM take you to the places that mean so much to him? Yes, there's a trip with host Chris Angelus' Portland Food Adventures to Cape Town, the Winelands and even a safari in September of 2027 with Portland Food Adventures. Listen and discover insights on hospitality, food culture, and the exciting plans for a South African culinary adventure. And then consider a trip of a lifetime. https://www.lechonpdx.com Right at the Fork is made possible by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
In this classic episode of Right at the Fork, we head back to November of 2025 and our conversation with Amanda Cannon Windquist and Judson Windquist of Sunday Sauce.
ORIGINAL POST:
In a fun interview, we welcome Amanda Cannon Windquist and husband Judson to the podcast, just after they opened their newest venture in Portland, Sunday Sauce. We talk about their journey and inspiration for Sunday Sauce, as well as their other restaurant, Normandie.
Amanda and her husband, Judson, met while working in bars in Hoboken, NJ before moving to Portland in the early 2000s, where they now live with their two children. Amanda previously served as the wine director at Q (formerly Veritable Quandary). Her primary venture is Normandie, which she co-founded and opened in 2018. She co-owns the restaurant with Judson and Executive Chef Heather Kintler. Normandie has earned a spot on Portland Monthly's Top 50 Restaurants list and is celebrated for its wine list, which is exclusively focused on women-made wines. The Winquists have since opened a second restaurant together, Sunday Sauce. This new venture was originally conceived as a pop-up event held at Normandie in November 2024 before becoming a permanent establishment. Sunday Sauce marks the second restaurant collaboration between Amanda and Judson.
www.sundaysaucepdx.com
@sundaysaucepdx
Right at the Fork is made possible by:
DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Christopher Czarnecki, is the chef-owner of Joel Palmer House in Dayton. a fourth-generation family restaurant specializing in wild mushrooms, now based in a historic 1857 house in the heart of Oregon wine country. The restaurant is well-known as a must visit destination while visiting the wine country. We talk with Christopher about his family's roots in Pennsylvania, why they moved to Oregon, and Christopher's experiences on the way to, and after taking over the restaurant, including his military service. Chef Czarnecki cites huge credit to his GM, Levi, and we talk about what he brings to the table. Right at the Fork is made possible by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
As warmer weather approaches, many of us are heading to coast. Make sure Daphne in Astoria is on your list of to-dos. Here's our conversation with Jake Martin from last November.
Original Post:
Jake Martin began his culinary journey at 15, washing dishes in Northern California before moving sight unseen to Seattle in 1999. There, he taught himself the craft, working his way up through kitchens like Union and Maria Hines' Tilth. He moved to Portland in 2007, eventually running acclaimed restaurants Carlyle and Fenouil. This success was followed by a period of intense personal and professional difficulty, including high-profile restaurant closures, a severe depression, and a series of unfulfilling jobs that left him feeling burnt out and disconnected from the food he wanted to cook.
After hitting a low point, his partner, Silqet, urged him to stop working for others and create his own vision. With her support and help from the Small Business Development Center, he wrote a business plan and secured a loan to open their new restaurant, Daphne, in Astoria. Today, his focus is hyper-local, sourcing nearly all ingredients from within a 75-mile radius. He champions a philosophy of simplicity, letting high-quality ingredients speak for themselves, and aims to educate the community on the exceptional produce, meats, and seafood their own region provides.
www.daphneastoria.com
@restaurant.daphne
Right at the Fork is made possible by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
It's a pleasure to have Maylin Chavez join us again. This time, we talk about her latest venture, Nacar, and how she enjoys doing pop ups now versus owning her own brick and mortar restaurant. Maylin goes into her background starting in the Baja region in Mexico, what life was like as a child there, and then studying to go into social criminology, until she realized her passion was cooking. The last half of the podcast is dedicated to a discussion on Maylin's love of travel, and specifically here, Oaxaca, as host Chris Angelus and Chef Maylin are curating a trip there next January, through Chris' venture, Portland Food Adventures. https://www.portlandfoodadventures.com/oaxaca2027 https://www.nacaroysters.com/
With the recent sale of Portland Monthly, local media's coverage of the Portland food scene is surely less voluminous. But there is one person and her small team, Meg Cotner, publishing her Bridgetown Bites, online and via email push multiple times each week. We took the opportunity once again to talk to Meg about what's new and upcoming in Portland. Also, we have a discssion of the business of Bridgetown Bites as well. Key topics in this episode: Portland's culinary landscape Bridgetown Bites and local food coverage James Beard Awards and local recognition Challenges of food journalism and AI misconceptions Upcoming restaurant openings and food events Website - https://bridgetownbites.com/ Right at the Fork is supported by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Chef Patrick McKee joins us for the third time on the podcast, sharing his journey of opening Estes through its popup iterations to now, his brick and mortar restaurant in the heart of a great restaurant block. We talk about his influences from Italy and family and of course, his mentor Vitaly Paley, and his vision for creating a space that honors heritage and community. We touch on how overcoming adversity shaped his character, and is a lesson to anyone that they can recover from extreme devastations. Also, Patrick talks about marriage and the challenges associated with the current political atmosphere and having an immigrant wife. Estes Restaurant - https://estespdx.com Instagram - https://www.instagram.com/estespdx/ Right at the Fork is supported by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
We flast back to January 2024 and our conversation with Don Bourassa.
Original post:
Don Bourassa was Right at the Fork's first guest ever in 2014. Back then, he was the Community Director for Yelp. Now, he's moved to Porto, Portugal with his wife and among his many endeavors, he writes on substack: International Adulting. We talk to Don about what's transpired in the ten years since his first visit with us, including the process of deciding to move and the ins and outs of moving to another country. Also, having traveled the world, his thoughts on Portland as a food city. We also get a taste of Portugal, where, among other tasty morsels of info, his wife has created a community of Vegans.
https://internationaladulting.substack.com/
Insta @thedonb
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
In the second part of our interview with a couple with deep roots in the Portland food world, Jackie and Adam Sappington share their insights on the state of Portland's food scene and the socio economic factors that affect it. Adam shares that he remains focused on their own businesses and personal goals rather than the city as a whole, while still being aware and doing their best to serve their communities. They talk about their much healthier practices now, with some moderation. They share their unique and fascinating family journey which includes two very athletic sons and the chronology of events that led to their son Atticus' remarkable football career, including his rise to Division 1 and NFL prospects. We talk stadiums, hot dogs, agents, and their love of Oregon. Adam fills us in on his solchefpdx project, too. This is a fun conversation with all sorts of wonderful elements that make these two back-to-back episodes must-listens. www.harlowpdx.com www.thecountrycat.net www.solchefpdx.com/ Right at the Fork is made possible by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
We are thrilled to have two of the legends of the current Portland dining scene on the podcast with us, Jackie and Adam Sappington. Back in 2007, they left Wildwood to create The Country Cat, which was one of the staples of Portland's restaurant heyday. They eventually opened The Country Cat at the airport, pioneering the idea that a great local restaurant could succeed serving people coming and going from PDX in a very special way. 8 years ago, the Sappingtons bought Harlow restaurant, a plant-based restaurant. So interested that Adam, who was such a down home Ozark born country boy, would move from so much meat to a plant-based restaurant. In this interview, we talk about why they did that, personally and professionally, and what it's meant for them since. Part 2 of this interview will stream starting next week, where we will talk a little more about airport hospitaility, and then get into being parents of one of the best college footaball players in the country as a Duck at the University of Oregon, as their son Atticus readies for the NFL draft. Stay tuned!!! @harlowpdx harlowpdx.com thecountrycat.net Right at the Fork is made possible by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
This week, we look back to our conversation with Dominic Finzo of The Screen Door.
ORIGINAL POST:
Dominic Finzo from The Screen Door restaurant in Portland joins us to talk about the iconic restaurant's 20th anniversary, which they will commemorate in 2026.
Born and raised in Memphis, Tennessee, Dominic's earliest memories are steeped in the comforting rhythm of Southern life—where supper was always on the table, and love was served warm by the hands of his grandparents who raised him. It was in their kitchen that Dominic first felt the magic of food—the way a meal could bring people together and make them feel cared for. That connection lit a fire in him, and from a young age, he knew that cooking was more than just a skill—it was a calling.
Dominic sought out mentors and chefs who would help shape his path. His journey took him from Tennessee to Montreal, across Germany, Denmark, and France, then to Maui, and finally to Portland, Oregon. Along the way, he honed his craft in some of the most respected kitchens, mastering techniques and immersing himself in diverse culinary traditions.
Yet, no matter how far he traveled or how many flavors he explored, Dominic's heart remained tethered to the soulful food of his Southern roots. When he joined the Screen Door team, it felt like a homecoming—a full-circle moment where he could merge the rich traditions of his upbringing with the bounty of the Pacific Northwest.
www.screendoorrestaurant.com
@screendoorrestaurant
Right at the Fork is made possible by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Althea Gray Potter shares her journey of opening Bar Nouveau, a restaurant in St. John's, Portland. She discusses her initial reluctance to open a restaurant, how it all came about, how she financed it along with the support she received from loved ones and the community\, and the significance of having a great General Manager, Heather Wallberg and how they met and agreed about the match. Althea emphasizes the significance of community and connection in the culinary world, and we touch on "authenticity" when it comes to menus, and what that means in 2026. Fun to hear some of Althea's faves in Portland and even more so, her beloved St. Johns neighborhood. . @barnouveaupdx Right at the Fork is made possible by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
We are pleased to have been able to spend time with Judiaann Woo on our podcast. Judiaann has her pulse on the food world, which comes from a multi-faceted background and perspective, She shares her journey from a childhood passion for food to her move to New York, where she went from the French Culinary Institute to various high level pastry chef positions, eventually realizing that the kitchen wasn't going to be the place where she would thrive. She made some adjustments, while also accommodating her relationship in New York, to become a prominent figure in the culinary world before returning to Portland.. Chris and Judiaann discuss her experiences in high-end kitchens, the transition to food consulting and the impact of social media and influencer marketing on the food and travel industry. Ms Woo talks about the importance of authenticity in storytelling and the role of family values --the child of Korean immigrants -- in shaping her career. The discussion also touches on the challenges faced by the restaurant industry during and after the pandemic and the exciting renaissance of Portland's food scene, which has always had Oregon's intense agricultural richness as a foundation for the talent and food enjoyed by many. Judiaann is a thoughtful, intelligent professional who has had an impact on many businesses and organizations. A must-listen! Right at the Fork is made possible by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Here we are again with the awesome and fun Bill Oakley. Chris and Bill discuss the evolution of The Simpsons and the rise of adult animation, reflecting on how perceptions of cartoons have changed over the years. They delve into Bill's culinary events, emphasizing the importance of audience engagement and the unique opportunity to explore regional dishes without traveling. The discussion shifts to the future of airline food events, highlighting Bill's upcoming event at Loyal Legion at PDX, an innovative approach to recreating iconic airline meals. Sponsorships and collaborations are also explored, particularly with Alaska Airlines, as they discuss the potential for expanding these culinary experiences to other cities.
The conversation wraps up with a look at the Portland Steamies and the local food scene, as well as the impact of social media on culinary experiences, emphasizing the shift towards real-life engagement over online interactions.
Right at the Fork is made possible by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
In this conversation, Jason French shares his journey of navigating the culinary landscape post-pandemic, reflecting on his experiences in Lake Oswego and the evolution of his career. He discusses the challenges of sustaining a business in the food industry, particularly the shift towards digital platforms and the need for chefs to adapt to changing consumer expectations. Jason emphasizes the importance of purpose in his life and work, revealing how he has been weaving together various income streams while pursuing his passion for cooking and writing. We touch on the changing dynamics of the Portland food scene, the impact of social media on dining choices, and the complexities of running a restaurant in today's economy.
In this episode, Jason French shares his journey through the challenges of the pandemic and how it reshaped his culinary philosophy. He reflects on the closure of his restaurant, Ned Ludd, emphasizing the importance of staying true to one's vision in the face of adversity. Jason discusses his transition to Open Kitchen, a venture focused on teaching home cooking and healthy eating, inspired by his wife's dietary needs and his own experiences as a chef and coach. He advocates for a return to simple, nourishing cooking that prioritizes quality ingredients and the joy of sharing meals with loved ones. Throughout the conversation, Jason critiques the modern food landscape, highlighting the overwhelming noise around diets and cooking trends. He encourages listeners to embrace intuitive cooking, emphasizing that food should be about nourishment and enjoyment rather than strict rules. The episode culminates in Jason's insights on how to create a welcoming kitchen environment and the importance of understanding ingredients, ultimately aiming to demystify home cooking and make it accessible to everyone.
Right at the Fork is made possible by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Edouardo Jordan's ascent to the top of the Seattle culinary world was a long journey that started in his childhood St. Petersburg kitchen helping his mother, when given the choice of that or cleaning his room. Edouardo takes us through his high school, college and post college pursuits, one of which was working with the Tampa Bay Devil Rays to becoming a food blogger, He then decided he could do better than many of the restaurants he reviewed, and he pursued his interest in cooking at the Le Cordon Bleu (Orlando Culinary Academy) and got his first kitchen job in Tampa, Florida. He worked his way from server to the line, working for Thomas Keller at The French Laundry and Per Se, then to Sitka & Sprice in Seattle. With all of that under his belt, he had the chops to open his own restaurant, Salare, in Seattle at the age of 35. That platform, showcasing his talent to the world, led to Food and Wine choosing him as Best New Chef in 2016. Shortly thereafter, Jordan opened JuneBaby, his widely acclaimed ode to Southern cooking. He generated so much attention that the following year he sounded a louder gong by bringing home TWO James Beard Foundation Awards to Seattle. One for Best Chef Northwest, and the other for Best New Restaurant nationwide. He was the first African-American ever to win that award. Edouardo was the baby of the Seattle culinary scene and beyond. In 2019, Time Magazine named him one of the USA's 100 Most Influential People. Then, as Edouardo tells it, all of that was erased in one day. In June of 2021, The Seattle Times published a story featuring multiple accusations of sexual abuse in the workplace by Jordan. As Jordan points out in his recent YouTube Series chronicling his side this story, The newspaper gave him very little time to respond before it was published, and what happened from then on was something unimaginable -- a long, incredibly hard and frustrating time for Chef Jordan. He found roadblocks everywhere, especially in the media, where he couldn't tell his side of the story. Over four years later, Jordan is clawing his way back into the kitchen with the business he started years ago, thefoodwithroots.com. Edouardo joins us on the podcast to talk about his career's rise, its crash, and how he's been emotionally and socially picking up the pieces in recent years, to what he's doing now in work and life, and how he's found balance and answers since the upheaval. Right at the Fork is made possible by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
We're looking back to November 2024 and our conversation with Sandra Tavares...
ORIGINAL POST:
Sandra Tavares knows the people, places and things that make up a wonderful culinary and wine journey throughout Portugal. Sandra started her career as a journalist and found herself covering a burgeoning food scene, to the point where she realized she would enjoy developing tours and experiences for people, and taking them to the best Portugal has to offer, rather than just writing about them. Eventually she met her husband Vitor, and as things happened, eventually they landed in a beautiful vineyard and winery owned by Portugal's benchmark Kopke wines, where Vitor developed a restaurant to serve the local bounty that complemented the wine. And his deep contacts in the industry in turn, became Sandra's as well.
Sandra is uniquely positioned to be the foremost authority on food and wine in Portugal. To that end, she designed a wonderful itinerary that our podcast host Chris Angelus' Portland Food Adventures is offering in May of 2025, on which food and wine loving folks can travel with St. Jack chef Aaron Barnett to Porto, the beautiful Douro River Valley and Lisbon to take bites and sips of the varied histories and customs of the beautiful country. The trip features two hotels and inns from the folks at Kopke as well as dining with solid Michelin-star chefs throughout the region, as well as some pub food curated by expat Don Bourassa, former Portland Yelp Community Director.
This podcast is a fun journey outside of our area, but with Portland connections to keep us grounded!
The Portland Food Adventures Portugal trip is here: https://www.portlandfoodadventures.com/portugal-with-kopke
Sandra is here on Instagram: @simply_b_sandra
Podcast with Don here, where he talks about moving to Portugal: https://rightatthefork.com/shows/2024/1/5/374-don-bourassa-international-adulting-and-inaugural-ratf-guest
Dominic Finzo from The Screen Door restaurant in Portland joins us to talk about the iconic restaurant's 20th anniversary, which they will commemorate in 2026. Born and raised in Memphis, Tennessee, Dominic's earliest memories are steeped in the comforting rhythm of Southern life—where supper was always on the table, and love was served warm by the hands of his grandparents who raised him. It was in their kitchen that Dominic first felt the magic of food—the way a meal could bring people together and make them feel cared for. That connection lit a fire in him, and from a young age, he knew that cooking was more than just a skill—it was a calling. Dominic sought out mentors and chefs who would help shape his path. His journey took him from Tennessee to Montreal, across Germany, Denmark, and France, then to Maui, and finally to Portland, Oregon. Along the way, he honed his craft in some of the most respected kitchens, mastering techniques and immersing himself in diverse culinary traditions. Yet, no matter how far he traveled or how many flavors he explored, Dominic's heart remained tethered to the soulful food of his Southern roots. When he joined the Screen Door team, it felt like a homecoming—a full-circle moment where he could merge the rich traditions of his upbringing with the bounty of the Pacific Northwest.
www.screendoorrestaurant.com
@screendoorrestaurant
Right at the Fork is made possible by:
DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
We're back with Part 2 of our conversation with Gary Okazaki - aka @GarytheFoodie. Gary gives us his top 10 (out of the 25) - highlighting the most important/defining restaurants of the first quarter century in Portland. Chris throws in the restaurants he thinks should have been on the list. Check out episode #436 to hear 25-11. They touch on the rise of pop-up restaurants and reflect on the future of Portland's food scene, concluding with thoughts on the lasting impact of these establishments. In this engaging conversation, we explore the evolution of Portland's food scene, highlighting influential restaurants, chefs, and the unique culinary ethos that defines the city. Part of the discussion is the impact of food carts, brunch culture, and the criteria for ranking the century's 25 most influential restaurants. Right at the Fork is made possible by:
DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
In Part 1 of a two-part conversation with Gary Okazaki - aka @GarytheFoodie, Chris and Gary start with 15+2 of Gary's list of the 25 most important/defining restaurants of the first quarter century in Portland. (The top 10 are next week). They touch on the rise of pop-up restaurants and reflect on the future of Portland's food scene, concluding with thoughts on the lasting impact of these establishments. In this engaging conversation, we explore the evolution of Portland's food scene, highlighting influential restaurants, chefs, and the unique culinary ethos that defines the city. Part of the discussion is the impact of food carts, brunch culture, and the criteria for ranking the century's 25 most influential restaurants. Right at the Fork is made possible by:
DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
In this conversation, Keoni Wachsmuth, 4th generation owner of Portland's iconic oyster bar, discusses the current success of his oyster bar, the challenges faced by the restaurant industry, and the impact of technology on dining experiences. He reflects on the importance of preserving culinary history and the economic pressures affecting both restaurant owners and employees. The discussion also touches on the historical context of the oyster bar and the changing landscape of Portland's dining scene. In this engaging conversation, Keoni Wachsmuth discusses the intricacies of running Dan and Louis Oyster Bar, touching on the challenges of restaurant management, the importance of community support, and the legacy of his family in the oyster business. The dialogue explores future opportunities, the dynamics of nightlife in Portland, and the significance of creative outlets in personal fulfillment. Keoni emphasizes the need for resilience and adaptability in the face of industry challenges, while also sharing insights on local recommendations for a vibrant night out in Portland. Keoni's overview of the chronology of events at the Oyster Bar can be found at 1:35:00. Right at the Fork is made possible by:
DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Chef Brady Stephens, now Executive Chef at Fancy Baby in Portland, was born and raised in Sioux City, IA. He has spent years refining his craft in various kitchens, including stints at Michelin bib gourmands in Spain, and most recently at Jacqueline, St. Jack, OK Emens and Scotch Lodge in Portland. Chef Brady is drawn to a community-forward style of cooking, highlighting the vibrant flavors of locally farmed, preserved, and fermented foods through a creative elaboration of French, Italian, and Spanish Mediterranean cuisines We talk about his journey and his responsibilities now at Fancy Baby. https://fancybabypdx.com @fancybabypdx Right at the Fork is made possible by:
DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
We are thrilled to welcome Keoni and Michelle Wachsmuth, the owners of Portland's legendary Dan and Louis Oyster Bar, for a candid two-part conversation starting this week. The Wachsmuth family has run the seafood landmark since 1907, and in this first segment, Keoni and Michelle open up about the immense challenges of keeping one of the city's oldest restaurants afloat in 2025. They discuss everything from the ongoing difficulties facing the downtown area—which they've referred to as the "downtown depression"—to the financial strains of operating a historic, full-service establishment. This is an essential listen for anyone who cherishes Portland history and wants to understand the grit it takes to survive in the current culinary landscape. In Part One, you'll hear the couple's personal perspective on navigating the current economic environment, which, as Michelle has previously stated, has led to a critical lack of funds for the historic restaurant. We dive deep into their strategies for adapting their business in the face of dwindling foot traffic and discuss their extraordinary efforts to give back to the community. Keoni and Michelle's story is one of deep family heritage and an unwavering commitment to a restaurant that is more than a century old, providing a poignant look at the struggles and sacrifices required to maintain a Portland institution.
Right at the Fork is made possible by:
DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Jake Martin began his culinary journey at 15, washing dishes in Northern California before moving sight unseen to Seattle in 1999. There, he taught himself the craft, working his way up through kitchens like Union and Maria Hines' Tilth. He moved to Portland in 2007, eventually running acclaimed restaurants Carlyle and Fenouil. This success was followed by a period of intense personal and professional difficulty, including high-profile restaurant closures, a severe depression, and a series of unfulfilling jobs that left him feeling burnt out and disconnected from the food he wanted to cook. After hitting a low point, his partner, Silqet, urged him to stop working for others and create his own vision. With her support and help from the Small Business Development Center, he wrote a business plan and secured a loan to open their new restaurant, Daphne, in Astoria. Today, his focus is hyper-local, sourcing nearly all ingredients from within a 75-mile radius. He champions a philosophy of simplicity, letting high-quality ingredients speak for themselves, and aims to educate the community on the exceptional produce, meats, and seafood their own region provides.
www.daphneastoria.com @restaurant.daphne Right at the Fork is made possible by:
DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
In a fun interview, we welcome Amanda Cannon Windquist and husband Judson to the podcast, just after they opened their newest venture in Portland, Sunday Sauce. We talk about their journey and inspiration for Sunday Sauce, as well as their other restaurant, Normandie. Amanda and her husband, Judson, met while working in bars in Hoboken, NJ before moving to Portland in the early 2000s, where they now live with their two children. Amanda previously served as the wine director at Q (formerly Veritable Quandary). Her primary venture is Normandie, which she co-founded and opened in 2018. She co-owns the restaurant with Judson and Executive Chef Heather Kintler. Normandie has earned a spot on Portland Monthly's Top 50 Restaurants list and is celebrated for its wine list, which is exclusively focused on women-made wines. The Winquists have since opened a second restaurant together, Sunday Sauce. This new venture was originally conceived as a pop-up event held at Normandie in November 2024 before becoming a permanent establishment. Sunday Sauce marks the second restaurant collaboration between Amanda and Judson. https://www.sundaysaucepdx.com/ @sundaysaucepdx Right at the Fork is made possible by:
DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
This episode is from April of 2025:
Joel Gunderson of Heavenly Creatures, Coopers Hall, Grassa, St. Jack and a host of places, joins us again to talk about how deeply Trump's tariffs would affect the wine and restaurant industries. Coincidentally, the tariffs were suspended just minutes before we started recording this episode. But we talk about the stress uncertainty puts on the industry and how things have just begun to bounce back in Portland. We also touch on what it takes to become one of the most celebrated people in the industry nationwide, and some of the ways his staff approaches hospitality.
Right at the Fork is made possible by:
DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
In this conversation, Faith Dionne shares her culinary journey from her early influences in Alaska to her experiences in New York and the mountain states, leading to her eventual move to Portland. She discusses her time at Higgins, the challenges of the restaurant industry, and her transition into consumer packaged goods with the creation of Dappled Tonic. Faith reflects on the importance of community, the state of the Portland food scene, and the need to honor culinary legends while also embracing new talent. https://www.dappledtonic.com/ Right at the Fork is made possible by:
DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
In this conversation, Chris and Jeff Shinrock discuss the inception and mission of Bridge 13, a new initiative aimed at redirecting food waste to local community organizations. Jeff shares insights into the challenges of food scarcity, the importance of building trust within the food industry, and the operational strategies employed by Bridge 13 to facilitate food redistribution. The discussion also touches on the metrics for success, community engagement, and future aspirations for expanding the initiative beyond Portland. https://bridge13.webflow.io/ Right at the Fork is made possible by:
DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
The Portland food community mourns the news of the sudden passing of one of its long-time brightest stars, Justin Woodward. He passed away. losing a long battle with alcoholism, on Oct 2nd, in California. He was best known for his work in the kitchens of Castagna and OK Omens in Portland. This episode is a replay from our time with Justin and dear friend Gary Okazaki in 2016 when he was only one of two James Beard nominees from the Pacific Northwest. Find a story of his life by Brooke-Jackson Glidden of Portland Monthly, here: https://www.pdxmonthly.com/eat-and-drink/2025/10/justin-woodward-chef-obituary-castagna And Justin's obituary here: https://www.dignitymemorial.com/obituaries/oceanside-ca/justin-woodward-12545297 Right at the Fork is made possible by:
DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
This week's episode is an encore presentation of our conversation with Tyler Malek of Salt & Straw from January, where we discussed the expansion of Portland's favorite ice cream shop.
And don't forget to check our our news partner and sponsor, DU/ER! Be sure to visit www.shopduer.com/fork and receive 15% off your first purchase!
ORIGINAL POST:
Tyler Malek is the Chef and co-owner of one of Portland's now most iconic brands and restaurants, Salt & Straw. Now with locations cornering the continental US, Tyler and his cousin Kim have made some serious noise in the ice cream world.
In this episode, Tyler talks about the longshot pitch to Disneyland to be their official ice cream vendor, and how quickly the folks at Disney decided they wanted Portland's Salt & Straw vibe over some of the big, more well-known ice cream brands, like Ben & Jerry's. Tyler talks about the process of building the store and all that was involved with that with the input from Disney.
Also, Tyler talks about the business of building and using the Salt & Straw brand to its advantage, and what that has meant for growth.
We cover sampling, flavors, staffing, as well as some of the places Tyler loves to go in Portland right now.
This is our third interview with Tyler and that's because he's one of the good guys who has represented the Portland psyche so well.
Right at the Fork is made possible by:
DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Join us in welcoming DU/ER as a new sponsor to the podcast. Visit www.shopduer.com/fork and receive 15% off your first purchase! Portland Food Adventures events have featured the best of over 250 Oregon restaurants, food carts, coffee shops, wineries, and more. Then,10 years ago its international travel division began taking food lovers with chefs and artisans to their favorite places overseas, and with that have taken over 200 people to hundreds of food experiences from Austrailia to Europe and even on the Snake River in Oregon. Portland Food Adventures has connected many to wonderful food experiences. In this episode, Chris Angelus hosts PFA's best patron, Wendy Bumgardner, who has appeared on the podcast before, and has been on the majority of PFA dinners and adventures to discuss the origin behind our host's ventures, and some of the meaningful moments along the way. This is a 15 year journey centered around the entire Portland Food world. Worth a listen! For further exploration, an earlier podcast where co-host Cort Johnson interviews Chris about his life leading up to PFA, and beyond. https://rightatthefork.com/shows/2019/5/16/201-chris-angelus-the-interview portlandfoodadventures.com @portlandfoodadventures.com DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Please join us in welcoming DU/ER as a new sponsor to the podcast. Visit www.shopduer.com/fork and receive 15% off your first purchase!
In this engaging conversation, Rose Archer shares her culinary journey from Hawaii to Italy, Germany, and finally to Bend, Oregon. She discusses her experiences working with renowned chefs, including Massimo Bottura, and the challenges and triumphs of establishing her supper club, which has become a beloved community event. Rose emphasizes the importance of connection and creativity in food, and her upcoming Luscious Bend Food and Wine Experience aims to foster that sense of community on a larger scale. https://www.lusciousbend.com/ Right at the Fork is supported by:
DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Please join us in welcoming DU/ER as a new sponsor to the podcast. Visit www.shopduer.com/fork and receive 15% off your first purchase! Chris and Will Preisch discuss Will's return to Portland and his new restaurant, 82 Acres. They explore the farm-to-table philosophy, the challenges of parenting, and Will's culinary journey from his early days in the restaurant business to his current role. The discussion also touches on the evolving Portland food scene, the importance of community and collaboration, and Will's upcoming Portland Food Adventures trip to Portugal, where he hopes to gain new culinary insights and enjoy cooking with Chef Vitor de Oliveira at Quinta Sao Luiz and in Porto.. https://www.portlandfoodadventures.com/portugal-with-kopke-2026 Right at the Fork is supported by:
DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
We're jumping back to February... and our conversation with Jose Camarena of República.
ORIGINAL POST:
This is a must-listen. Chef Jose Camarena, Executive Chef at Portland's highly regarded República, may just be the youngest guest of over 400 on our podcast. But you wouldn't know it if we hadn't drawn attention to that fact. At just 24, he's in a position few others are at his age, and it's easy to see how he got as far as he's gotten at such a young age.
We talk about his family Sunday dinners, how he became interested in the food industry and how his family lineage of hard work in horse grooming instilled in him the grit to work hard to reach success in a tough industry
We cover some of the places he's worked, who Lalo's Portland mentors have been, including chef Lauro Romero, who passed away two years ago, leaving a huge hole in many hearts.
https://www.mexico-forward.com/
@lalocamarena_
@republicapdx
@steelportknifeco
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
One of Portland's most prominent entrepreneurs, Ron Khormaei, joins us once again on the podcast to discuss the factors that have gone into his successful building of two companies from the ground up in Portland, Finex and Steelport. We start with a discussion about how his immigration from Iran as a teen shaped his ethics and viewpoints on life and business in the USA. And Ron points out that local roots are key to the success of both companies, from manufacturing to community involvement. Speaking of community, one of the unique aspects of Portland culture is that businesses support one another, To that end, Steelport hosts many demonstrations and tours at its factory, and on the 24th of August will host a Knife Maker showcase, highlighting Portland as the premiere knife-making city in the USA, featuring many other knifemakers from Portland. We on Right at the Fork are big fans of Steelport's products, but also how well they are connected to our restaurant and food communities. https://www.steelportknife.com/ Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
In the heart of Oregon, Rose Archer has been building quite a culinary brand. Her Luscious Supper Club events have been selling out for years, and now she embarks on quite an undertaking, highlighting the best of Bend's culinary scene, the Luscious Bend Food and Wine Experience. We discuss what's in store at that event, on Sept 27, 2025. Listen to this episode to follow Rose's fascinating story. Rose grew up the daughter of two hippies in Hawaii. She learned to cook, and enjoy the attention that came to her when she made great things. Things weren't easy, but she had ambition. That drive took her to culinary school in Portland, where she plotted to cook under some of the best chefs in the world. She went on quite a journey, one that eventually landed her in Los Angeles, Paris and Italy, where she worked under Massimo Bottura at one of the world's greatest restaurants, Osteria Francescana. We plan on having Rose back for another episode to fill in the blanks on the journey from Italy to Bend. She's quite remarkable!! Subscribe to be notified when that episode is released! Get tickets here to the Luscious Bend Food and Wine Experience: https://www.lusciousbend.com/tickets Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
On host Chris Angelus' bucket list and perhaps on yours, is an African Safari. Lynne Gross has been curating trips for years to Africa and has great relationships with guides, restaurants and hotels.
She and Chris met walking doggies at Nehalem Bay State Park a few years ago, and for next year Lynne put together a trip with particular attention to food and luxury for Portland Food Adventures.
If you've ever thought of a safari or are just curious about one, this podcast goes over a lot of the animal behavior, and how safaris work. Bonus: talk about Zanzibar!
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
With news that RingSide Steakhouse is opening back up next week, we wanted to return to our conversation with Executive Chef John Dyss from earlier this year...
ORIGINAL POST:
This week, we talk to John Dyss, Executive Chef at RingSide Steakhouse.
We talk about his upbringing in Northern California, his venture into the food world - and quite possibly his hand in changing pizza forever.
We also talk about his upcoming knife demo with Steelport Knife Co. on May 31st. Get more information about the event and how you can attend here.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
We thought it would be good to have Greg Higgins, one of Portland's most notable and historically important chefs, expand on the letter he wrote to Portland that went viral about the perilous state of his restaurant. As if the challenges in the restaurant industry aren't heavy enough, downtown businesses are facing a huge loss of tourism dollars, a fraction of office workers, years of a bad reputation, and construction problems, just to mention a few. The good news is that the public reacted swiftly and positively, and bookings at Higgins swelled and the short term outlook is better. We discuss what must happen in the long term, and the prospects thereof, in this interview. Want to help? Book a reservation not only at Higgins, but any Portland restaurant downtown you've been thinking of visiting. DO IT. www.higginsportland.com Right at the Fork is supported by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
A wonderfully summery and tasty podcast with Lauren Wilson, who shares with us her journey from moving to Vermont and uncovering her kryptonite -- an ice cream maker in the restaurant where she worked. She immediately started making ice cream and found that others loved her flavors. That led to a move back to Seattle, where she developed a wholesale business, accomplishing getting her product into 30 grocery stores in the area. That was a tough business model. She eventually wanted to try opening a scoop shop in Portland, but her plans were scuttled by a thing called a pandemic. So, now she's in the midst of writing an cream recipe book, for which she's seeking out publishers. We enjoyed our talk about her journey as well as how childhood memories play into an almost universal love of ice cream. Plus, some favorite flavors!!!! Check out Lauren's Insta! @sweetlosicecream on Instagram Right at the Fork is supported by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Lisa Schroeder, chef/owner at Mother's Bistro, now in its 25th year in Portland, joins us on the podcast to discuss the state of the industry and what she's doing to keep moving forward at the restaurant. That includes a new New York Deli menu. Lisa explains that while there used to be real Jewish deli food in Portland, there's a vacuum for a real pastrami sandwich and other great dishes that needed to be filled, and she's doing it. From homemade rye bread to artisan latkes and rugelach, she's doing what she does so well. Also discussed, service in restaurants and how that affects the industry as a whole. Why service may be lacking, and whether it's fixable, or whether customers even care. It's always a pleasure to have Lisa on the podcast and this episode is no exception. With her experience and hard work, her insights are always interesting to absorb. https://www.mothersbistro.com/ Right at the Fork is supported by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
It's summer, and that means it's Hog Dog Season...
So here's a look back to our conversation with Michael Mudd from earlier this year.
We venture out to Manzanita for this podcast, and take the opportunity to chat with Michael Mudd, the proprietor of Manzanita Mudd Dogs. Whether you have been to or plan on visiting Manzanita, the story of how the iconic Manzanita Mudd Dogs started to how Michael and his brother Brad took over the operation of the business from their parents, Jim and Lynn Mudd, is an awesome story.
Michael talks about how and why his parents started serving hot dogs from their driveway in Manzanita, and how that led to the Mudd Nick Foundation, which provides kids with wonderful enriching opportunities to go to camps and travel worldwide through their charitable efforts. It was truly a team effort to find that purpose, and now the foundation and hot dog business is going strong, evolving and thriving.
Hearing Michael's recollection of leaving the corporate world to make authentic Chicago Dogs is something so many of us would envy, and we'll get to hear how that's worked out for Michael.
Manzanita Mudd Dogs serves more Chicago dogs than any other place on the West Coast. They can be found close to the water on Laneda Avenue in Manzanita, or here: https://www.manzanitamudddogs.com/. The Mudd Nick Foundation can be found here: https://muddnickfoundation.com/
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
We look back at our January 2025 conversation with Frank Squillo of Wanda's Cafe & Bakery.
ORIGINAL POST:
Frank Squillo has had quite a storied career, but as he points out in this episode, there are definite parallels between his career as a radio host and now, as co-owner of the storied Wanda's Cafe and Bakery, a mainstay of the North Oregon Coast that he purchased with his husband in 2019 and has operated since.
We talk about what it takes to run a successful restaurant on the Oregon Coast - the key ingredients in the business and in the recipes. We'll even go into the things he's learned and how he deals with challenging situations and challenging people.
We talk a bit about life at the coast, the places Frank enjoys most and his involvement in local politics and theater.
Frank shares some anecdotes about his interviews from his radio days with Joe Rogan and his favorite guest, Sammy Hagar, and why both of them are great memories for him. He even talks about what it took to interview people who really didn't have any interest in being in front of a mic for an interview.
Take a listen and find out more about one of the gentlemen behind the scenes of what host Chris Angelus refers to as a coastal icon, Wanda's Cafe and Bakery.
https://wandascafe.com/
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Chef Allen Routt and his wife Jessica just celebrated their 20th year as proprietors of Newberg's The Painted Lady. It's been a long, focused run to accomplish such a feat in this challenging restaurant world. Allen's interest in food started in Virginia as a boy, out in the yard and in the forest, right to his family kitchen. His Mom and grandmas influenced his keen interest. Staying at his grandmother's place in Florida, he found the diversity of ingredients intriguing. His food career started in a Mexican restaurant, then a storied chef at a nearby Brazilian restaurant wrote him a recommendation to go to CIA, and from there the path was created. Back in Florida, he met Jessica, and they made their way through various spots back to Oregon, where they saw a fantastic opportunity in the Willamette Valley. This a fun episode that fills in some of the blanks on Allen's history and philosophies. https://www.thepaintedladyrestaurant.com/about @paintedladynewberg Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
We're flashing back to October 2024, and our conversation with Nori De Vega, with Right at the Fork guest host: Bill Oakley.
We are honored to have Bill Oakley guest host this episode of Right at the Fork, featuring Nori De Vega - one of Portland's most prominent food and restaurant video creators on Instagram and TikTok.
Nori De Vega was born in Manila, Philippines, and currently lives with her husband and two basenjis in Portland. Her immediate family originally immigrated to Reno, Nevada in the 90’s before everyone but Nori decided to relocate back abroad in the early 2000’s. Nori spent her formative years in the US during the school year and in Manila during winter and summer breaks.
Her passion for food comes from traveling all over the globe since she was a baby and her affinity to connect with other cultures through cuisine. Nori is a small-business advocate, tastemaker, and trusted voice in the food, wine, and hospitality space. She's the founder of Tikim, a collective that focuses on the advancement and celebration of Filipino cuisine and culture in the Pacific Northwest.
Find Nori on Instagram @nomnom_nori
Photo by Maynard Villaflores.
About Bill Oakley:
Bill Oakley made a name for himself with his work on The Simpsons and other TV shows, being one of the key writers and a showrunner for years.
Now, he's gained recognition on shows like "The Food that Made America." His love of all types of food, prompts Bills return to the podcast again, this time to talk about some of the awards bestowed on behalf of his Steamed Hams Society.
Check out Bill's apparences on Right at the Fork: Episodes #313 and #372.
Connect with Bill:
Instagram: @ThatBillOakley https://www.patreon.com/steamedhamssociety
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
This week, we talk to John Dyss, Executive Chef at RingSide Steakhouse.
We talk about his upbringing in Northern California, his venture into the food world - and quite possibly his hand in changing pizza forever.
We also talk about his upcoming knife demo with Steelport Knife Co. on May 31st. Get more information about the event and how you can attend here.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Ben Jacobsen is the founder of Jacobsen Salt Co., renowned for producing premium sea salts harvested from Netarts Bay on the Oregon Coast. Established in 2011, Jacobsen Salt Co. has become an iconic food brand in the Pacific Northwest and beyond. Jacobsen's journey into the world of salt began during his time living in Denmark and Norway, where he developed an appreciation for the quality and versatility of artisan sea salts. Upon returning to the Pacific Northwest, he embarked on an extensive search, testing over two dozen coastal sites, before selecting Netarts Bay for its clean, clear waters and high salinity - ideal for salt harvesting.
Ben shares with us some of his cherished food and industry anecdotes, as well as some insights on growing a brand in the food industry.
JacobsenSalt.com Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Sandro Paolini joins us to discuss all things gelato! He's the founder and gelato artisan behind Pinolo Gelato on Division St. in Portland. Born in Pisa, Italy, Paolini has a rich background in agriculture and forestry, which deeply influences his approach to crafting authentic Italian gelato. After moving to the United States, he combined his agricultural expertise with culinary passion, and was the inspiration for to bring the art of handmade authentic gelato to Portland, He opened Pinolo Gelato in 2015 and has been learning and honing his craft ever since. Pinolo Gelato is located at 3707 SE Division St, Portland, OR 97202 and can be found at https://www.pinologelato.com/ also @pinologelato Instagram. Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
This Right at the Fork Classic comes from July of 2016, and our conversation with Lisa Schroeder.
ORIGINAL POST:
Chris feels that Lisa Schroeder should be cited as "Portland's Official Mother." Lisa visits the RATF studios to talk about the challenges of running a packed Portland culinary institution, especially in light of a the increased responsibilities she's taken on to provide love and care to her grandchildren. Lisa shares some stories and grief of the loss of her beloved daughter, Stephanie.
Photo by Tim Sugden, About Face Magazine.
Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com San Pellegrino: www.SanPellegrino.com
We venture out to Manzanita for this podcast, and take the opportunity to chat with Michael Mudd, the proprietor of Manzanita Mudd Dogs. Whether you have been to or plan on visiting Manzanita, the story of how the iconic Manzanita Mudd Dogs started to how Michael and his brother Brad took over the operation of the business from their parents, Jim and Lynn Mudd, is an awesome story. Michael talks about how and why his parents started serving hot dogs from their driveway in Manzanita, and how that led to the Mudd Nick Foundation, which provides kids with wonderful enriching opportunities to go to camps and travel worldwide through their charitable efforts. It was truly a team effort to find that purpose, and now the foundation and hot dog business is going strong, evolving and thriving. Hearing Michael's recollection of leaving the corporate world to make authentic Chicago Dogs is something so many of us would envy, and we'll get to hear how that's worked out for Michael. Manzanita Mudd Dogs serves more Chicago dogs than any other place on the West Coast. They can be found close to the water on Laneda Avenue in Manzanita, or here: https://www.manzanitamudddogs.com/. The Mudd Nick Foundation can be found here: https://muddnickfoundation.com/ Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
We look back to April of last year, and our conversation with Rob Sample of Mother's Bistro.
ORIGINAL POST:
Rob Sample joins us on the podcast. He's the Chief Schmoozing Officer at Mother’s Bistro, where his wife Lisa has been well known as the chef and restaurateur since 2002. Lisa just won the area's "Most Remarkable Woman" award on KOIN and we thought there was no one better to talk about why that's an apt designation for Lisa than Rob. Rob has lots of Portland stories to tell, and also stores of raising two young kids with Lisa after tragedy struck a few years ago. So, we talk about that and hear what a remarkable and wonderful couple Rob and Lisa are.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Joel Gunderson of Heavenly Creatures, Coopers Hall, Grassa, St. Jack and a host of places, joins us again to talk about how deeply Trump's tariffs would affect the wine and restaurant industries. Coincidentally, the tariffs were suspended just minutes before we started recording this episode. But we talk about the stress uncertainty puts on the industry and how things have just begun to bounce back in Portland. We also touch on what it takes to become one of the most celebrated people in the industry nationwide, and some of the ways his staff approaches hospitality.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Gary Okazaki aka @garythefoodie joins us for the umpteenth time to share information on his favorite pop-up restaurants in Portland, including where to find them on Insta, and where they take place. Also, he'll go over some of his most anticipated openings in 2025.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
We are joined by two of the people responsible for the accolades and wonderful food that comes out of the kitchens of Gado Gado and Oma's Hideway. DaMenga Weaverhuff is Executive Chef, and has been leading the kitchens for a good while now, while Tom Pisha-Duffly is the owner and since Chef DeMenga's promotion has assumed a larger role, which we discuss in some detail during this interview. DaMenga was born and raised in Columbus Ohio, where he realized he wanted to be in the restaurant industry. He spent four years at the University of Cincinnati studying business before moving to Portland in 2019, landing at Grassa for a year before the pandemic happened. After that hiatus, he found his way to Gado Gado as CDC, earning the respect of the Pisha-Duffly's to earn him the Executive Chef position at two of Portland's most well-regarded restaurants. Also, you may join Chefs Tom and DaMenga at Steelport Knife Company on Sandy Blvd, Saturday, March 29th, between 11 and Noon for a knife skills demo and some tasting. Right at the Fork is supported by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Visit www.localocean.net for details on the Fin & Feast dinner with Andrea at Local Ocean in Newport.
We go back to December 2024 and our converation with Andrea Falaschi, ahead of his visit to Oregon for the Oregon Mailata and special Fin & Feast dinner at Local Ocean in Newport.
Joining us this week is Andrea Falaschi, fourth generation butcher from Macelleria Falaschi in San Miniato in the heart of Tuscany. Andrea's family business is celebrating its 100th year in 2025. Andrea takes us through his family history with some anecdotes about how the business started back in 1925 with his great Grandfather Guido emigrating from Argentina with no reading and writing skills to open San Miniato's first butcher shop. Moving through Fascism in Italy we hear about the discord between his grandfather Vasco and Vasco's brother Bruno, and you must hear the segment discussing Vasco's fear of the phone when that technology became commonplace!! Also, Andrea talks about the influence women in the family had on the business.
Andrea, with interpretation assistance from his dear friend Astrid Ensign, who designs Portland Food Adventures trips to Italy, shares some of the challenges of the business, including the severe conditions in Italy through the pandemic. He is a huge lover of cinema, and Andrea shares the joy he had visiting the Goonies house when visiting Oregon earlier this year, as well as some of his favorite experiences in Oregon.
How does this relate to Portland? Well, here. Two ways!:
Andrea will be the marquee guest at the Oregon Mailata in May of 2025, the Italian Festival of the Pig put on by renowned chef Portland chef Cathy Whims and her team. The event takes place on March 22 and tickets can be found here, where you can see his exciting butchering demonstration, in addition to many other workshops, wine tasting, and a big celebratory meal put on by some of Portland's best chefs.
VISIT ANDREA IN TUSCANY!! This!! A very few select folks can book a trip to Tuscany in the Fall with RATF host Chris Angelus' Portland Food Adventures, and celebrate Macelleria Falaschi's 100th anniversary with Andrea and PFA's Astrid Ensign, former expat, and host Chris. Check out those details here and contact Chris - contact into on the PFA website at the link to your left.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Tony Bixler, president of Local Ocean Seafoods, joins us to discuss the history of Local Ocean, as well as his journey in Oregon in restaurants and life to get where he is today. We will talk about what makes Local Ocean very special and the extra challenges it takes to serve fresh seafood to so many every day. We also discuss a special event at Local Ocean on March 30, 2025 where 4th generation Tuscan butcher Andrea Falaschi joins Chef Enrique Sanchez-Rodriguez at Local Ocean for a special Land N Sea dinner, a rare event at Local Ocean. https://www.localocean.net/news-events/fin-feast-an-evening-with-tuscan-butcher-andrea-falaschi-pfa Tony shares some of his favorite Central Coast food spots, also. Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.portlandfoodadventures.com
Now that Ken's Artisan Pizza has officially opened in downtown Bend, we return to our conversation wtih Peter Kost from November of 2023.
ORIGINAL POST: Peter Kost grew up in Seattle, where his love for food was established as the son of farmers who sold their goods at the Seattle Public Market.
Peter's journey has taken him from restaurant work to wine sales to a long stint at Zupans in grocery management to landing his first restaurant, Lucy's Table on NW 21st in Portland. It was there when he met a fellow by the name of Ken Forkish, from whom he'd buy breads at Ken's Artisan Bakery.
Listen to the podcast to hear how that relationship evolved to the point where Peter became the only one Ken had in mind when he was ready to pass his iconic Ken's Artisan Pizza on to a new generation. We will hear how Peter is determined to honor the legacy Ken built and get a hint of what his plans are going forward..
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.portlandfoodadventures.com
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Taking a trip to Tuscany? You'll want to listen to this episode with Elisa Acciai, who's been a tour guide in Florence for years. We talk about her journey from being a Concierge at a 5-Star hotel in Florence to becoming a guide in one of the world's most popular destinations, including the requirements to be licensed to do so in Italy. The balance of family/work life as well.
She'll share a few of her recommended restaurants and experiences in Florence and in the Tuscan countryside in this podcast. Best practices for tipping various services in Italy, a must for all people touring the country.
You can visit Elisa with her dearest American "sister," Astrid Ensign in September 2025 as host Chris Angelus takes a group to Tuscany to take in the Uffizi and the best historical sites in Florence with Elisa, as well as celebrating the Andrea Falaschi's family's 100th year as the village butcher in San Miniato. It will be quite an insider's trip featuring the people near and dear to PFA's Astrid, who lived for years in Tuscany, but now makes Portland her home.
Recommended Italy-focused companion podcasts here:
Astrid Ensign, Portland Food Adventures' Italian Host
Podcast with Andrea Falaschi of Macelleria Falaschi
Contact Elisa:
Instagram: @elaizatour
Facebook: Acciai Elisa Florence Guide
Email: elaizaacciai@gmail.com
French Blog:
www.jadoreflorence.blogspot.com
This is a must-listen. Chef Jose Camarena, Executive Chef at Portland's highly regarded República, may just be the youngest guest of over 400 on our podcast. But you wouldn't know it if we hadn't drawn attention to that fact. At just 24, he's in a position few others are at his age, and it's easy to see how he got as far as he's gotten at such a young age. We talk about his family Sunday dinners, how he became interested in the food industry and how his family lineage of hard work in horse grooming instilled in him the grit to work hard to reach success in a tough industry. We cover some of the places he's worked, who Lalo's Portland mentors have been, including chef Lauro Romero, who passed away two years ago, leaving a huge hole in many hearts. Chef Lalo will be appearing at Steelport Knife Company on 2/22 in the first of a series of knife skills classes Steelport is putting on at their Sandy Blvd factory, where you can meet him and learn some helpful knife skills. Stay tuned to Right at the Fork for interviews with more Steelport chefs. We also talk about his Mazatlan favorite places, as well as his faves in Portland. And we wish him well with his wedding coming up in March! https://www.mexico-forward.com/
@lalocamarena_
@republicapdx
@steelportknifeco
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Meg Cotner is a freelance writer and editor based in Portland, Oregon via various other places including California to New York.. Meg publishes Bridgetown Bites, which covers restaurants, bars, cafes, food trucks, events, and includes opinion pieces, all centering on the Portland food world.. The site focuses on openings and closings news, while dabbling in reviews and other editorial content. We talk about what it requires in time and effort to keep up the site, as well as Meg's personal and business objectives and her writing and eating background that led her to Portland and starting her website. Meg also provides a great list of her favorite places to eat and sip, some off the radar, some on. It's worth a listen just go be clued into what someone who's out there enjoying and thinking about the food world thinks are places you should go! www.bridgetownbites.com Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
We look back to our conversation with Alexa Numkena-Anderson from July of 2024:
Alexa Numkena-Anderson @cheflex_pdx is enrolled Hopi and is Yakama, Skokomish, Cree and Mexican descent. She was born in Yakima, Washington and grew up in the greater Washington area (Toppenish, Tri-Cites and Fairchild Air Force Base). After high school Alexa moved to Portland, Oregon to pursue a culinary career and attended Le Cordon Bleu Culinary school while also working as a line cook.
She has worked in many kitchens across the Portland, such as @kingtidepdx (formally Three Degrees) @twr.pdx @sammichportland @imperialportland @headwaterspdx and @bullardtavernpdx as well as working for acclaimed chefs and restaurateurs such as @dougiepdx @vit0bike @lesbianmeatmaker & @lauroromero to name a few. Drawing inspiration from her grandmother, her indigenous heritage . Her grandma Stella of the Yakama Tribe with memories of fry bread, roast beef, and soups as well as her Hopi heritage With the motivations of being a new mother, she is ready to share and continuously learn about her culture’s food. Inspired by other Indigenous chefs she feels it is her responsibility to share and learn about these ancient foods and techniques.
Javelina’s main feature is fry bread and even though this food came from necessity, our people were able to make a comfort food that is still found at pow wows and family gatherings to this day. On her culinary journey she discovered the amazing bounty of native ingredients the Pacific Northwest has to offer. Using what the surrounding land has already given them and combining it with Alexa’s culture, skill and vision they hope to create a truly unique story.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Frank Squillo has had quite a storied career, but as he points out in this episode, there are definite parallels between his career as a radio host and now, as co-owner of the storied Wanda's Cafe and Bakery, a mainstay of the North Oregon Coast that he purchased with his husband in 2019 and has operated since. We talk about what it takes to run a successful restaurant on the Oregon Coast - the key ingredients in the business and in the recipes. We'll even go into the things he's learned and how he deals with challenging situations and challenging people. We talk a bit about life at the coast, the places Frank enjoys most and his involvement in local politics and theater. Frank shares some anecdotes about his interviews from his radio days with Joe Rogan and his favorite guest, Sammy Hagar, and why both of them are great memories for him. He even talks about what it took to interview people who really didn't have any interest in being in front of a mic for an interview. Take a listen and find out more about one of the gentlemen behind the scenes of what host Chris Angelus refers to as a coastal icon, Wanda's Cafe and Bakery. https://www.facebook.com/search/top?q=wanda%27s%20cafe%20%2B%20bakery https://wandascafe.com/ Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Jon Galdos operates a premiere tour company in San Sebastian. The convergence of his love of travel and thirst for holiday time led him to find this passion almost 20 years ago, during a successful career in engineering. Jon explains in this interview how he approaches designing experiences for people in one of the most culinary-rich areas of the world, and how he came to love what he does. Jon has curated some wonderful experiences for host Chris Angelus' Portland Food Adventures groups with Urdaneta in Basque Country. One of them, a dreamy visit to a 13 generation Basque Pig family farm, gets a little love and time from Jon in our conversation. It's a must to hear about -- and more importantly, DO!! Access the PFA trip to Basque Country here: https://www.portlandfoodadventures.com/basque-country-with-javier-canteras And Jon's Basque Tours here: https://basquetours.com/index.htm Check out Jon on Instagam: @jon_galdos + @basquetours Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Tyler Malek is the Chef and co-owner of one of Portland's now most iconic brands and restaurants, Salt & Straw. Now with locations cornering the continental US, Tyler and his cousin Kim have made some serious noise in the ice cream world. In this episode, Tyler talks about the longshot pitch to Disneyland to be their official ice cream vendor, and how quickly the folks at Disney decided they wanted Portland's Salt & Straw vibe over some of the big, more well-known ice cream brands, like Ben & Jerry's. Tyler talks about the process of building the store and all that was involved with that with the input from Disney. Also, Tyler talks about the business of building and using the Salt & Straw brand to its advantage, and what that has meant for growth. We cover sampling, flavors, staffing, as well as some of the places Tyler loves to go in Portland right now. This is our third interview with Tyler and that's because he's one of the good guys who has represented the Portland psyche so well. Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
We're going back to August of 2022 and our conversation with Aundre Barnes of Urdaneta.
ORIGINAL POST:
We spend an hour with Aundre Barnes, who has been serving diners at Portland's Urdaneta for the past 7 years. Aundre is a native Portlander and has seen many changes over his years here. He's worked in banking and in voice-over work along the way.
He shares with us some of the reasons for his passion and his love of the industry, which run from the soulful experience of gaining first-hand knowledge of Spanish cuisine during Urdaneta's company field trips in addition to his admiration for Chef Javier Canteras, whose Basque roots shine through in his unique cuisine. Aundre will share some of his favorite Portland haunts, as well as some of his favorite travel destinations.
Disclosure: Right at the Fork host Chris Angelus is associated with Urdaneta and Aundre with his trips to Basque Country offered through Portland Food Adventures.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
To kick off 2025 and Right at the Fork's 12th year, we are pleased to feature a conversation with Bill Oakley, known to many on Instagram as @ThatBillOakley.
Bill is a celebrated food celebrity who is a regular on The Food that Built America and other TV shows. He discusses some of the food and places featured in his annual Steamie Awards as part of his Steamed Ham Society, both nationally, and special awards for his home base of Portland, Oregon.
Bill talks about how he goes about doing the awards, and why he does them. It's a real fun hour that is a must for any Portland food lover.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
We complete our 11th year with one of our favorite guests, Gary the Foodie. Gary discusses some of his his favorite Portland food experiences of 2024, as well as some others outside the area, well, because it's Gary!
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
We look back at our converation with Don Bourassa in January 2024...
Don Bourassa was Right at the Fork's first guest ever in 2014. Back then, he was the Community Director for Yelp. Now, he's moved to Porto, Portugal with his wife and among his many endeavors, he writes on substack: International Adulting. We talk to Don about what's transpired in the ten years since his first visit with us, including the process of deciding to move and the ins and outs of moving to another country. Also, having traveled the world, his thoughts on Portland as a food city. We also get a taste of Portugal, where, among other tasty morsels of info, his wife has created a community of Vegans.
https://internationaladulting.substack.com/
Insta @thedonb
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Joining us this week is Andrea Falaschi, fourth generation butcher from Macelleria Falaschi in San Miniato in the heart of Tuscany. Andrea's family business is celebrating its 100th year in 2025. Andrea takes us through his family history with some anecdotes about how the business started back in 1925 with his great Grandfather Guido emigrating from Argentina with no reading and writing skills to open San Miniato's first butcher shop. Moving through Fascism in Italy we hear about the discord between his grandfather Vasco and Vasco's brother Bruno, and you must hear the segment discussing Vasco's fear of the phone when that technology became commonplace!! Also, Andrea talks about the influence women in the family had on the business. Andrea, with interpretation assistance from his dear friend Astrid Ensign, who designs Portland Food Adventures trips to Italy, shares some of the challenges of the business, including the severe conditions in Italy through the pandemic. He is a huge lover of cinema, and Andrea shares the joy he had visiting the Goonies house when visiting Oregon earlier this year, as well as some of his favorite experiences in Oregon. How does this relate to Portland? Well, here. Two ways!: Andrea will be the marquee guest at the Oregon Mailata in May of 2025, the Italian Festival of the Pig put on by renowned chef Portland chef Cathy Whims and her team. The event takes place on March 22 and tickets can be found here, where you can see his exciting butchering demonstration, in addition to many other workshops, wine tasting, and a big celebratory meal put on by some of Portland's best chefs. VISIT ANDREA IN TUSCANY!! This!! A very few select folks can book a trip to Tuscany in the Fall with RATF host Chris Angelus' Portland Food Adventures, and celebrate Macelleria Falaschi's 100th anniversary with Andrea and PFA's Astrid Ensign, former expat, and host Chris. Check out those details here and contact Chris - contact into on the PFA website at the link to your left. Right at the Fork is supported by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
We catch up with Carlo Lamagna, chef and owner of his Magna restaurants in both Portland and Denver. Carlo is creating communities and success in promoting Filipino cuisine, so much so that he's garnered recognition from the James Beard Foundation and diners around the globe since his humble start in the business from Detroit to Chicago to Portland. He's had his eye on Denver since before he landed in Portland years ago, and so now he's reaching his dream of opening a place there. Carlo talks about the difference between his two restaurants, and how appreciative he is that his hard work has paid off. Right at the Fork is supported by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Chef Sam Smith has been a notable figure in the Portland culinary scene since he arrived in the city from the Bay Area. He is currently the chef at Yaowarat, Portland Monthly's 2023 Restaurant of the Year. Sam talks about the experiences of traveling through Thailand with his team doing extensive research to develop the recipes for the restaurant, as well as why the team of Sam, Akkapong Earl Ninsom, Kyle Webster and Eric Nelson is such a powerhouse.
Smith has honed his skills through experiences at renowned establishments like Zahav in Philadelphia and Ava Gene's in Portland. He has a talent and great resume helping restaurants get off the ground, contributing to the success of ventures like Spirit of '77, Ava Gene's Tusk, Sweedeedee, and Yaowarat. He was also recognized as a 2018 Portland Rising Star by StarChefs.
Sam also reveals his favorite Portland places.
Photo credit: Thom Hilton/Eater Portland
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Join host Chris Angelus for a lively conversation with his cousin Jimmy Angelus, proprietor of San Francisco's Cole Valley Tavern and Bacon Bacon. Jim's history, which he talks about here, includes accolades from Julia Child and Jacques Pepin, criticism from Martha Stewart, mentions on Saturday Night Live, a Chopped! appearance and a host of fun stories about the fun people in his family and circle of friends, some of whom with whom you may be familiar. The most fun anecdote just may be his story of his Dad's fame as NYC's PAR-KING. You have to hear that one. Check out Jim's restaurants in SF and SFO as well as @colevalleytavern and @baconbaconsf. Right at the Fork is supported by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Sandra Tavares knows the people, places and things that make up a wonderful culinary and wine journey throughout Portugal. Sandra started her career as a journalist and found herself covering a burgeoning food scene, to the point where she realized she would enjoy developing tours and experiences for people, and taking them to the best Portugal has to offer, rather than just writing about them. Eventually she met her husband Vitor, and as things happened, eventually they landed in a beautiful vineyard and winery owned by Portugal's benchmark Kopke wines, where Vitor developed a restaurant to serve the local bounty that complemented the wine. And his deep contacts in the industry in turn, became Sandra's as well. Sandra is uniquely positioned to be the foremost authority on food and wine in Portugal. To that end, she designed a wonderful itinerary that our podcast host Chris Angelus' Portland Food Adventures is offering in May of 2025, on which food and wine loving folks can travel with St. Jack chef Aaron Barnett to Porto, the beautiful Douro River Valley and Lisbon to take bites and sips of the varied histories and customs of the beautiful country. The trip features two hotels and inns from the folks at Kopke as well as dining with solid Michelin-star chefs throughout the region, as well as some pub food curated by expat Don Bourassa, former Portland Yelp Community Director. This podcast is a fun journey outside of our area, but with Portland connections to keep us grounded! The Portland Food Adventures Portugal trip is here: https://www.portlandfoodadventures.com/portugal-with-kopke Sandra is here on Instagram: @simply_b_sandra Podcast with Don here, where he talks about moving to Portugal: https://rightatthefork.com/shows/2024/1/5/374-don-bourassa-international-adulting-and-inaugural-ratf-guest Right at the Fork is supported by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
We are delighted to have Mary Cressler and Sean Martin on the podcast to talk about their venture, Vindulge. We talk about how it came about and evolved, especially through the pandemic, when their business model had to change. Vindulge is a wife and husband team who create delicious ways to enjoy cooking and entertaining outside with family and friends. Combined, they have two decades of experience in recipe development, entertaining, education, writing, and professional cooking.
Mary Cressler: Mary Cressler is a wine, food, and travel writer, executive editor of the award-winning blog Vindulge, and co-author of the critically acclaimed cookbook, Fire + Wine, and upcoming Fire + Wine: Backyard Pizza (publishing spring 2025). Mary writes about BBQ and wine on her website, Vindulge, which received an IACP nomination for Best Recipe-Based Blog in 2020 and 2017. Mary is a certified sommelier through the Court of Master Sommeliers, recipe developer, and food and wine writer with credits in Wine Enthusiast, Serious Eats, Weber Grills Online, Barbecue America Magazine, Big Green Egg, Oregon Wine Press, and many more, and is a frequent judge for wine competitions.
Sean Martin: Sean Martin started with a career in property casualty insurance. He’d always enjoyed cooking and helped co-found Ember and Vine catering in 2014. After being awarded one of Oregon’s best wine country caterers in 2015, he continued to work with Mary on recipe development and ways to create approachable outdoor cooking recipes and helped co-author both books. Sean works with the culinary and beverage partners of Vindulge like Big Green Egg, Alfa Forni Pizza Ovens, and Federalist Wines.
They teach classes on wine, grilling, barbecue, and outdoor pizzas and are featured chefs at events throughout the country. They live on a small farm in Oregon wine country with their twin boys. You find explore hundreds of recipes at www.vindulge.com and follow them at Vindulge at all their socials.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
After experiencing the new Portland airport (PDX), we revisit our recent interview with Kurt Huffman of ChefStable who talks about the ins and outs of having multiple restaurants at PDX, from Grassa to Loyal Legion. Chris and Cort express how this first impression visitors will have of Oregon and Portland is key to the area's growth. And... For the first time in the Right at the Fork's 10+ year history, Chris and Cort decide it's time to talk politics on the podcast, but from the perspective of travel and how the world not only looks at our country, but how history may repeat itself for generations that never experienced fascism. Chris shares his travel experiences and how insightful he thought Rick Steves' recent episodes covering both facism taking hold in Europe and the importance of travel to open one's mind up to a larger picture. Basically, while issues are important, democracy is at stake in this election and Rick Steves does a masterful job presenting a case for thoughtful voting. While long, highly recommended programs to watch and share!! https://www.youtube.com/watch?v=lp6keXi0Ca0 and https://www.youtube.com/watch?v=d2ELvxuKMUQ Right at the Fork is supported by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdvent
With the news that Berlu Bakery is closing (to relocate), following the perminant closure of Berlue last November - we wanted to revisit our conversation with Vince Nguyen just after his James Beard Foundation award win (Best Chef NW).
Original post
This week Portland had a big week at the James Beard Awards, and one of those big winners was Vince Nguyen of Berlu, taking home Best Chef NW/Pacific honors. And speaking of honors, it's an honor to have Vince on the podcast for a second time, this time talking about his feelings going into, during and after winning his big award. We will talk about his team, how he gets so much satisfaction from their growth, what this means for him professionally, as well as things like work/life balance and the labor situation in Portland.
We will also hear some glimpses about how Vince would like to expand Berlu and what that would take.
Enjoy this talk with Vince, who surely will endear himself to you and make you want to enjoy his talents at Berlu, if you haven't been already. And make note of his Venmo handle. It just may be a way to get a table!! :-) (That's said tongue in cheek)
This classic episode comes from September of 2023, when Nat West was shutting down his business of 12 years. He's now one of 100 candidates on the ballet for one of 12 city council positions for the new Portland city government.
Original Post
We were able to catch up with Nat West, founder, president and cidermaker at Reverend Nat's Hard Cider. Nat announced the closing of his business after over a dozen years building the business from scratch. Nat tells us what led to the close and the decision to do it, the challenges and joys he experienced, and what he plans going forward. Also, we will hear how an agnostic named his company Reverend Nat's!
Nat shares some of his favorite drinking spots in PDX as well.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
We are honored to have Bill Oakley guest host this episode of Right at the Fork, featuring Nori De Vega - one of Portland's most prominent food and restaurant video creators on Instagram and TikTok. Nori De Vega was born in Manila, Philippines, and currently lives with her husband and two basenjis in Portland. Her immediate family originally immigrated to Reno, Nevada in the 90’s before everyone but Nori decided to relocate back abroad in the early 2000’s. Nori spent her formative years in the US during the school year and in Manila during winter and summer breaks. Her passion for food comes from traveling all over the globe since she was a baby and her affinity to connect with other cultures through cuisine. Nori is a small-business advocate, tastemaker, and trusted voice in the food, wine, and hospitality space. She's the founder of Tikim, a collective that focuses on the advancement and celebration of Filipino cuisine and culture in the Pacific Northwest. Find Nori on Instagram @nomnom_nori Photo by Maynard Villaflores. About Bill Oakley: Bill Oakley made a name for himself with his work on The Simpsons and other TV shows, being one of the key writers and a showrunner for years. Now, he's gained recognition on shows like "The Food that Made America." His love of all types of food, prompts Bills return to the podcast again, this time to talk about some of the awards bestowed on behalf of his Steamed Hams Society. Check out Bill's apparences on Right at the Fork: Episodes #313 and #372. Connect with Bill: Instagram: @ThatBillOakley Right at the Fork is supported by: Zupan's Markets: RingSide SteakHouse: Portland Food Adventures:
With news that L'Orange has made the New York Times list of America's Best Restaurants, wanted to return to our conversation from July 2023 with Joel Stocks. Original post: Joel Stocks has found a new home at his new restaurant/wine bar L'Orange with business partner Jeff Vejr, also of Las Caves. We discuss what L'Orange is all about, including the visions both he and Jeff had when opening their wine bar/restaurant in the former Willow space. Joel has worked at some of the best restaurants in Portland, and the world. Arzak, Alinea, French Laundry to name a few, and of course Holdfast Dining in Portland. We'll hear how Joel targeted working at the French Laundry long before he got a gig there, and now that happened. Joel will also discuss how his prior experiences influences his cooking. We'll also talk travel ideas, especially Spain. Right at the Fork is supported by: Zupan's Markets: RingSide SteakHouse: Portland Food Adventures:
Right at the Fork's most frequent guest, Gary Okazaki (@garythefoodie), joins Chris on the podcast to discuss his favorite most recent experiences in the Portland food world.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Jamal Hassan is a seasoned beverage consultant and the owner of Ice Cold Co., a Portland-based company specializing in clear craft cocktail ice. With over 20 years of experience in the beverage and hospitality industry, Jamal has developed and overseen bar programs at award-winning restaurants such as Ox, Tasty N’ Alder, and Mediterranean Exploration Company. A founding member of Sesame Collective Restaurant Group, he served as their Chief Marketing and Beverage Officer before transitioning to consulting full-time. Jamal Hassan - @ironsheikh Ice Cold Co.- @icecoldpdx Beverage Business Consulting - @beveragebusinessconsulting Fav. places mentioned in this episode: Ox - @oxpdx Scotch Lodge - @scotchlodge Palomar @palomarpdx Pacific Standard - @pacificstandardpdx Bellwether - @bellwetherbarco Kachka - @kachkapdx Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Kurt Huffman, one of the most influential and key people in Portland's food world, joins us to discuss his company ChefStable's forays into the airport dining circuit with new restaurants in PDX's brand new terminal. Kurt informs us about what it takes to apply and gain entry, and what the metrics appear to be for the new Grassa and Loyal Legion spaces. We also touch on where things are hot and not right now in Portland, namely the suburbs of Portland, as downtown continues to languish in the wake of the pandemic and the social protests of 2020. Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
With the opening of Bar RBC in Bend, we return to our conversation with Garrett Peck from August of last year... following the opening of RBC... and the talk of what would become Bar RBC.
Original Post:
It's always a pleasure to have Garrett Peck on our podcast. For years, Garrett was at the center of the Portland food world as GM and host at some of Portland's most prolific restaurants. He managed the Heathman, later Headwaters, as well as The Paley Group's other hotel properties, Imperial, Rosa Rosa and The Crown.
When turmoil of 2020 put beyond a damper on the viability of those restaurants, Garrett and his wife Jonie sought greener pastures, which led them to Sisters, OR. There, they connected with some of Portland's other most successful restaurateurs, who also found central Oregon more to their liking. In 2022, the three opened RBC (Rancher Butcher Chef) with other investors. Now with a year under their belts, RBC is lauded as one of the states most successful restaurants, outside of Portland.
Garrett shares with us some of the joys of central Oregon life, as well as the growth of Bend as a living and dining destination. Listen to the end for some of his faves in the area.
www.rbcbend.com.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Get to know Javier Canteras from his original interview on Right at the Fork.
From June 21, 2017:
Javier Canteras' roots are planted in Madrid, but now he's blossoming as a chef at Urdaneta, the sweet Alberta Street restaurant he owns with his wife, Jael. He's putting out some of the most interesting food in Portland now, which was not his original goal when moving here from Oklahoma to take part in Portland's music scene. He stops by to talk about Spain, life in the midwest, and where you can find him playing his guitar at his Portland gigs.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
With the news that Ken's Artisan Pizza has opened in downtown Bend, we return to our conversation wtih Peter Kost from November of 2023.
ORIGINAL POST:
Peter Kost grew up in Seattle, where his love for food was established as the son of farmers who sold their goods at the Seattle Public Market. Peter's journey has taken him from restaurant work to wine sales to a long stint at Zupans in grocery management to landing his first restaurant, Lucy's Table on NW 21st in Portland. It was there when he met a fellow by the name of Ken Forkish, from whom he'd buy breads at Ken's Artisan Bakery. Listen to the podcast to hear how that relationship evolved to the point where Peter became the only one Ken had in mind when he was ready to pass his iconic Ken's Artisan Pizza on to a new generation. We will hear how Peter is determined to honor the legacy Ken built and get a hint of what his plans are going forward..
https://kensartisan.com/pizza
https://www.carinalounge.com/
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Tommy Habetz is one of the most significant people in the Portland food world. Having learned his craft from the likes of Mario Batali and Bobby Flay, he made his way out to Portland and found himself in the middle of an exciting time in the early days of Portland's burgeoning food scene. He worked with Naomi Pomeroy at both Ripe and Gotham Tavern along side some other chefs and restaurateurs who would go on to accomplish great things as Portland became a hotbed of culinary talent. Now, over 20 years later, Tommy owns and has built some of the city's most notable spots: Bunk Sandwiches, Bunk Bar, and Pizza Jerk. In December of 2022, he suffered a brain aneurysm, which landed him in the hospital for four months. He still hasn't returned to work at his restaurants, and isn't sure when and if he will. Tommy was gracious in agreeing to come on the podcast with us to share his memories of Naomi Pomeroy, not long after her tragic death in a rafting accident. He also talks about his big health scare, how it's changed his life and outlook as well as what he's up to and what's important to him now. Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
We catch up with Farmer Evan Gregoire again, while he's on vacation in the San Juan Islands. Even operates an urban farm, from where he supplies veggies to consumers and the restaurant industry, as well as an opportunity to purchase seeds for those growing their own. Chris and Evan we talk about some of the joys and challenges that come with that. We also discuss some of Evan's favorite chefs and places.
From Evan's Heirloom Seedhouse website:
At the heart of the Seedhouse beats a passion for nurturing nature’s bounty and preserving its precious gifts. We dream of cultivating a diverse array of specialty vegetables and flowers, not just for their culinary delights, but as living legacies of resilience. Our mission stretches far beyond the fields; it’s a commitment to safeguarding these resilient varieties for generations to come.
As we gaze into the future, we see a changing landscape, both in our region and our climate. It’s a call to action, urging us to deepen our understanding and connection to our local food systems. Through the simple act of planting and saving seeds, we can weave a tapestry of resilience, rooted in the soil of community and nourished by knowledge.
In our journey, education becomes our guiding light, illuminating the path towards a more sustainable tomorrow. We invite our community to join us, to learn, to grow, and to sow the seeds of change together. For in this shared endeavor lies the promise of a brighter, greener future, where every seed planted is a testament to our collective stewardship of the Earth
It’s through the valuable input of growers, chefs, and our community that we can continually refine and elevate the flavors of our vegetables. By listening to their insights, preferences, and suggestions, we not only enhance the taste of our produce but also cultivate a strong demand for these unique varieties. So, let’s keep those lines of communication open and thriving, because together, we can cultivate a truly exceptional culinary experience!
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Alexa Numkena-Anderson @cheflex_pdx is enrolled Hopi and is Yakama, Skokomish, Cree and Mexican descent. She was born in Yakima, Washington and grew up in the greater Washington area (Toppenish, Tri-Cites and Fairchild Air Force Base). After high school Alexa moved to Portland, Oregon to pursue a culinary career and attended Le Cordon Bleu Culinary school while also working as a line cook. She has worked in many kitchens across the Portland, such as @kingtidepdx (formally Three Degrees) @twr.pdx @sammichportland @imperialportland @headwaterspdx and @bullardtavernpdx as well as working for acclaimed chefs and restaurateurs such as @dougiepdx @vit0bike @lesbianmeatmaker & @lauroromero to name a few. Drawing inspiration from her grandmother, her indigenous heritage . Her grandma Stella of the Yakama Tribe with memories of fry bread, roast beef, and soups as well as her Hopi heritage With the motivations of being a new mother, she is ready to share and continuously learn about her culture’s food. Inspired by other Indigenous chefs she feels it is her responsibility to share and learn about these ancient foods and techniques. Javelina’s main feature is fry bread and even though this food came from necessity, our people were able to make a comfort food that is still found at pow wows and family gatherings to this day. On her culinary journey she discovered the amazing bounty of native ingredients the Pacific Northwest has to offer. Using what the surrounding land has already given them and combining it with Alexa’s culture, skill and vision they hope to create a truly unique story. Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
This classic episode of Right at the Fork comes from late summer 2016 and our conversation with Earl Ninsom.
A lot has changed for Earl since this interview, including most recently, his restaurant Langbaan being named the Outstanding Restaurant in the 2024 James Beard Awards.
ORIGINAL POST:
Earl Ninsom opened PaaDee to find his passion. Then he took that to another step with one of Portland's most lauded restaurants, Langbaan. Now he's hoping others realize their dreams with Hat Yai and Kim Jing Smokehouse. We talked to Earl about his trajectory and place in Portland's food world.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com Capitola Coffee: www.CapitolaCoffee.com Acre Forge Knives: www.AcreForge.co (use code: CUT25 for $25 off)
Althea Grey Potter wanted to try something new after Oui, the wine bar at the Southeast Collective where she had generated much attention, closed due to the pandemic. She started The Flavor Society, which produces and distributes crunchy chili oils designed for enhancing your favorite pizza (and more). Althea was sampling her product recently at an event and her energy and enthusiasm resonated with our host, Chris. And so we are pleased to feature Althea to talk about her hippie parent upbringing in New England, which of course leads to an east coast stuff vs. west discussion and subsequent rant, including delis!! Althea also shares some of the challenges and processes that go into building a brand. Enjoy and visit https://www.theflavorsociety.com/collections/all and follow @theflavorsociety Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com Capitola Coffee: www.CapitolaCoffee.com Acre Forge Knives: www.AcreForge.co (use code: CUT25 for $25 off)
One of the hardest working people in the media biz, Brooke Jackson Glidden joins the podcast between editorial positions. Her six-year tenure at Eater as Portland's editor and writer just came to an end as she anticipates taking the editorial helm at Portland Monthly. We talk about her trophy-case full of accomplishments at the age of 30, what she's most proud of as well as how her new position will differ, and what her goals are with the magazine. Much of the conversation centers around how the pandemic changed so much in the food industry and how it was a struggle to cover. Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com Capitola Coffee: www.CapitolaCoffee.com Acre Forge Knives: www.AcreForge.co (use code: CUT25 for 25% off
On the morning of May 10, 2024, Chad Draizin woke up to a notification that his flagship Fifty Licks Ice Cream store had a little problem. That's when the rollercoaster of information and crazy stuff started, appearing not to be a big deal but in short time turning out to be a major fire and smoke problem. Chad joins us to discuss the challenges the damaging fire presents to his business and what needs to happen to think about opening that location again. We also talk about the parade of challenges that have faced Fifty Licks (and this, Chad) from the initial Clinton Street location to renovating the Burnside store, only to have it sustain the fire. This, all after weathering the pandemic. Chad is one of our favorite guests. Chad also shares a few of his favorite Portland haunts. Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com Capitola Coffee: www.CapitolaCoffee.com Acre Forge Knives: www.AcreForge.co (use code: CUT25 for 25% off
Elias Cairo is the co-owner and head salumist at Olympia Provisions in Portland. Cairo grew up in a Greek-American family, where he learned to appreciate the value of handmade food. He later traveled to Europe to apprentice with master chefs and butchers, where he honed his skills in charcuterie. In 2009, Cairo returned to Portland and founded Olympia Provisions with his sister and partners, which has since become renowned for its high-quality artisanal meats.
Lately, Eli has been propagating a message on social media comparing OP to larger meat companies, and on this podcast we talk to him about the differences in practices, including the questions consumers can ask retailers and meat companies to find out exactly what's on their plates.
Cairo is also involved in other business ventures including the restaurants Bar Casa Vale, Olympia Provisions and most recently, Alpenrausch. We also talk about life balance, and how he best keeps so many balls in the air, and what makes him happiest in and out of work.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com Capitola Coffee: www.CapitolaCoffee.com Acre Forge Knives: www.AcreForge.co (use code: CUT25 for 25% off
Chef Sam Smith has been a notable figure in the Portland culinary scene since he arrived in the city from the Bay Area. He is currently the chef at Yaowarat, Portland Monthly's 2023 Restaurant of the Year. Sam talks about the experiences of traveling through Thailand with his team doing extensive research to develop the recipes for the restaurant, as well as why the team of Sam, Akkapong Earl Ninsom, Kyle Webster and Eric Nelson is such a powerhouse. Smith has honed his skills through experiences at renowned establishments like Zahav in Philadelphia and Ava Gene's in Portland. He has a talent and great resume helping restaurants get off the ground, contributing to the success of ventures like Spirit of '77, Ava Gene's Tusk, Sweedeedee, and Yaowarat. He was also recognized as a 2018 Portland Rising Star by StarChefs. Sam also reveals his favorite Portland places. Photo credit: Thom Hilton/Eater Portland Right at the Fork is supported by: Zupan's Markets: RingSide Steakhouse: Portland Food Adventures: Capitola Coffee: Acre Forge Knives: (use code: CUT25 for 25% off
Right at the Fork is supported by: Zupan's Markets: RingSide Steakhouse: Portland Food Adventures: Capitola Coffee: Acre Forge Knives: (use code: CUT25 for 25% off This week's episode comes from September of 2023, and our conversation with Garrett Peck. It's always a pleasure to have Garrett Peck on our podcast. For years, Garrett was at the center of the Portland food world as GM and host at some of Portland's most prolific restaurants. He managed the Heathman, later Headwaters, as well as The Paley Group's other hotel properties, Imperial, Rosa Rosa and The Crown. When turmoil of 2020 put beyond a damper on the viability of those restaurants, Garrett and his wife Jonie sought greener pastures, which led them to Sisters, OR. There, they connected with some of Portland's other most successful restaurateurs, who also found central Oregon more to their liking. In 2022, the three opened RBC (Rancher Butcher Chef) with other investors. Now with a year under their belts, RBC is lauded as one of the states most successful restaurants, outside of Portland. Garrett shares with us some of the joys of central Oregon life, as well as the growth of Bend as a living and dining destination. Listen to the end for some of his faves in the area. .
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com Capitola Coffee: www.CapitolaCoffee.com Acre Forge Knives: www.AcreForge.co (use code: CUT25 for 25% off
This week's episode comes from September of 2023, and our conversation with Garrett Peck.
It's always a pleasure to have Garrett Peck on our podcast. For years, Garrett was at the center of the Portland food world as GM and host at some of Portland's most prolific restaurants. He managed the Heathman, later Headwaters, as well as The Paley Group's other hotel properties, Imperial, Rosa Rosa and The Crown. When turmoil of 2020 put beyond a damper on the viability of those restaurants, Garrett and his wife Jonie sought greener pastures, which led them to Sisters, OR. There, they connected with some of Portland's other most successful restaurateurs, who also found central Oregon more to their liking. In 2022, the three opened RBC (Rancher Butcher Chef) with other investors. Now with a year under their belts, RBC is lauded as one of the states most successful restaurants, outside of Portland. Garrett shares with us some of the joys of central Oregon life, as well as the growth of Bend as a living and dining destination. Listen to the end for some of his faves in the area. www.rbcbend.com.
There may be no bigger fan of In-N-Out in the Portland area than Danny Dwyer.
Yes, that Danny Dwyer, a long time voice on country radio in Portland at 98.7 The Bull.
In this episode we talk about his love of In-N-Out, what it might mean for the Portland food scene. We also hear about some of the places around the Portland/Vancouver area that are his go-to spots.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com Capitola Coffee: www.CapitolaCoffee.com Acre Forge Knives: www.AcreForge.co (use code: CUT25 for 25% off
This episode of Right at the Fork comes from December of 2023. Original notes: Peter Kost grew up in Seattle, where his love for food was established as the son of farmers who sold their goods at the Seattle Public Market. Peter's journey has taken him from restaurant work to wine sales to a long stint at Zupans in grocery management to landing his first restaurant, Lucy's Table on NW 21st in Portland. It was there when he met a fellow by the name of Ken Forkish, from whom he'd buy breads at Ken's Artisan Bakery. Listen to the podcast to hear how that relationship evolved to the point where Peter became the only one Ken had in mind when he was ready to pass his iconic Ken's Artisan Pizza on to a new generation. We will hear how Peter is determined to honor the legacy Ken built and get a hint of what his plans are going forward.. https://kensartisan.com/pizza https://www.carinalounge.com/ Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com Capitola Coffee: www.CapitolaCoffee.com Acre Forge Knives: www.AcreForge.co (use code: CUT25 for 25% off
Sandi Wilkens is the proprietor of both the Portland restaurant Quaintrelle, and also the Willamette Valley's Abbey Road Farm. We talk about the virtues of both and what helped them to drive through the pandemic to be beacons in their respective worlds today. Sandi talks about her recent trip to Japan and what she saw there that inspired her. We also talk about how her places weather the current challenges with food and labor costs. Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com Capitola Coffee: www.CapitolaCoffee.com
Rob Sample joins us on the podcast. He's the Chief Schmoozing Officer at Mother’s Bistro, where his wife Lisa has been well known as the chef and restaurateur since 2002. Lisa just won the area's "Most Remarkable Woman" award on KOIN and we thought there was no one better to talk about why that's an apt designation for Lisa than Rob. Rob has lots of Portland stories to tell, and also stores of raising two young kids with Lisa after tragedy struck a few years ago. So, we talk about that and hear what a remarkable and wonderful couple Rob and Lisa are.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com Acre Forge Knives: www.AcreForge.co (use code: CUT25 for 25% off your first order)
From July 2023:
Joel Stocks has found a new home at his new restaurant/wine bar L'Orange with business partner Jeff Vejr, also of Las Caves. We discuss what L'Orange is all about, including the visions both he and Jeff had when opening their wine bar/restaurant in the former Willow space.
Joel has worked at some of the best restaurants in Portland, and the world. Arzak, Alinea, French Laundry to name a few, and of course Holdfast Dining in Portland. We'll hear how Joel targeted working at the French Laundry long before he got a gig there, and now that happened. Joel will also discuss how his prior experiences influences his cooking. We'll also talk travel ideas, especially Spain.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Kyo Koo joins us again on the podcast to talk about Warsugai, his new restaurant that opened in February of this year. Kyo is a Portland native who grew up with frequent exposure to the Asian food world in Portland at the time of his childhood. Kyo has had key roles at Clarklewis and Bluehour, before embarking on commanding his own restaurants and consulting for others. To hear his more extensive backstory, please listen to our first interview with Kyo: https://rightatthefork.com/shows/2019/7/11/207-kyo-koo-danwei-canting
Listen in as Chef and restaurateur Louis Lin takes us from his childhood to his cooking career to Portland, where he and his partner Jolyn have created a beautiful spot that celebrates the idea of a first generation American serving casual food one might find in a late night setting. Louis also addresses pricing out menu items and some of the joys of owning his own business in Portland.
Also, he shares a great list of his favorite spots in Portland. Make sure to stay tuned! Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Kris Trimble is a professional barista at Capitola Coffee. He started getting into coffee during undergrad days in Grand Junction, Colorado. Going to cafes and trying different types of coffee started him on his path. Kris started making french presses at home and it evolved from there. He's always been drawn to coffee - the process, the ritual, the time and intention put into the final product. From studying Counseling Psychology in undergrad, to Marriage, Couples, and Family Therapy in grad school - he always had his mind on how slowness and sensory experience impacts our psyche. Grad school at Lewis and Clark eventually brought him to Portland. The hyper-local and intense attention to detail he witnessed in Portland drew him in. His first coffee job was part time at one of Portland's first micro-roasters Kobos Coffee. After they were acquired by Groundwork Coffee, he was promoted to Coffee Educator and Trainer. He fell in love with this role and was stoked to be around other people that are stoked about coffee! Since then, he's lived the dream and feels it was his calling. Capitola Coffee does cuppings and sells fine retail coffee and provides a relaxing environment just across the popular food carts on Mississippi. Go see Kris and order coffee the way you like it and enjoy their beautiful shop. Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Upon the very sad news of the passing of Chef Lauro Romero on February 16, 2024, we revisit our interview with him from 2021.
After this interview, Chef Romero left Republica to start his lauded pop-up, Clandestino. From there, he was hired as chef du Cuisine to build a menu and team at Bellpine, the new restaurant at Portland's new Ritz Carlton hotel and luxury apartments. At the time of this writing, the cause of death is unknown. The Portland food community is quite sad and devasted about his death. Here is a rare opportunity to hear Chef Romero talk about his life in his own voice, unedited. RIP, Chef. Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Original Show Notes:
Lauro Romero, chef of República , a new hotspot on the Portland food scene, joins us to discuss his childhood and Mom's influence in his native Mexico on his food sensibilities. We track his journey from farms in Mexico through Utah to Portland, where Chef Lauro helmed one of Portland's best seafood spots, King Tide. Chef talks about the things that came together with his partners to form what he believes is a perfect team to offer great food, drinks, coffee and service at República.
We head east to enter into a conversation with Lindsay Gott, who is growing a tasty brand of frozen baked goods, Gateaux, from Hood River, Oregon. Lindsay worked at one of the world's powerhouse ad agencies for years, when she had the calling to cook, and found her way to Paris and Le Cordon Bleu and then cooking in excellent restaurants like Chez Panisse. Knowing she didn't want to work in restaurants, per se, she fell in love with a man from Oregon and moved north from the Bay Area, eventually selling her goods at a local Hood River farmers market. From there, she opened a deli and bakery. Then, the pandemic storm hit and she began developing and honing her frozen goods for retail sales. Now her Gateaux cakes can be found in grocery stores throughout the Northwest, including Zupan's, and now Lindsay has eyes on new, larger markets. Lindsay takes through her journey from concept, selling, naming, packaging, producing, and more, right to grocer's freezer case, to table. Right at the Fork listeners will also benefit by Lindsay's 20 years of food loving in Hood River, as she shares over a dozen of her favorite places to imbibe in the area. @gateaux_frozenforfoodies Right at the Fork is supported by:
Zupan's Markets: www.zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com
Learn more about Chris' trips here: www.PortlandFoodAdventures.com
Head Chef at Portland's Canard and Le Pigeon, Dana Francisco joins us to talk about his roles at the restaurants, the joys of working with Gabe Rucker, as well as what brought him to Portland from his positions of responsibility at important corporate restaurants as well as his other experiences. Dana discusses his strengths and weaknesses in the kitchen and at home, as well as his guilty pleasures between the two places. It's a nice, frank discussion about humility and what it takes to succeed in 2024 in Portland Oregon in the restaurant business, and what makes Canard and Le Pigeon such consistent mainstays. Right at the Fork is supported by:
Zupan's Markets: www.zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com
Learn more about Chris' trips here: www.PortlandFoodAdventures.com
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com
We delve into another side of Urdaneta chef Javier Canteras, his love of music. Chef Javier talks about his early influences from his childhood, as he moved from Spain to Tulsa, Oklahoma. Arriving not speaking a word of English, he found it difficult to assimilate. He escaped into a love of 80s metal music, eventually finding his way into various bands. Later in life, he followed his band's drummer to Portland. That didn't pay the bills, so he turned to kitchens because it's one place he was comfortable, as both his parents instilled a love of cooking in him. Starting as a dishwasher, he worked his way up, landing a spot on a TV cooking competition show, taking the $100k prize as a means to turn his Basque Supper Club into what is now Urdaneta.
We also talk about Javi's trips with host Chris Angelus' Portland Food Adventures and why Spain is such a great destination. www.portlandfoodadventures.com Hear Javier's music: YOUTUBE: https://youtube.com/@Everydayslave?si=tBtPXkc3xV9FD3S1 SPOTIFY: https://open.spotify.com/artist/3pl5SLIfkhni5b8S52f4LE
Alexander Diestra grew up in Peru and made his way to Portland, honing his cooking skills at places like Clarklewis and Saucebox. Currently, he is Executive Chef at King Tide Fish and Shell at the Kimpton Riverplace Hotel. Alex talks with Chris about how running a hotel restaurant differs from a standalone, like Andina, where he was head chef through the pandemic and navigated those waters before making the current move. Alex shares his thoughts not only on managing people in a kitchen in 2024, but also his work/life balance, now that he and his wife have a toddler at home. Right at the Fork is supported by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
We look back to January 2023 and this episode with Joel Gunderson:
Joel Gunderson comes by RATF to talk about his second venture with Chef Aaron Barnett, Heavenly Creatures. Joel talks how the pandemic has reshaped hospitality, and also resets Portland back to something that resembles the spirit of 2010, when he and Barnett opened Restaurant St. Jack. Joel reminisces about meeting Aaron while partying and how Aaron encouraged him to familiarize himself with wine so they could open a restaurant together in Portland. Joel has since uncorked wine programs at 11 restaurants in Portland, shaping a storied career that's got many tasty years ahead of him.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Alan Maniscalco and Shan Wickham, proprietors of The Lucky Horseshoe Lounge and Rally Pizza, join us to talk about their new spot on Clinton as well as Rally Pizza's residence at Victor 23 Brewing. We also talk about Alan's significant history as co-founder of Ken's Artisan Pizza Brief bios: Shan grew up in Des Moines, Iowa. She graduated from the University of Iowa, where she worked as a librarian before moving to San Francisco to attend California Culinary Academy’s Baking and Pastry program. Alan grew up in San Jose, California, as part of a large Italian-American family. He became a bread baker in his early twenties, first in Portland and then Phoenix, AZ. Alan and Shan met working at Restaurant Zibibbo in Palo Alto, CA. They’ve worked almost exclusively as a team ever since, they moved to Portland with their daughter Sage in 2003. Alan worked as Production Manager at Ken’s Artisan Bakery before co-founding Ken’s Artisan Pizza in Portland, Oregon, where he was the Executive Chef from 2006-2016. Shan was a Team Leader at Whole Foods until 2006, then Pastry Chef at Ken’s Artisan Pizza from 2006-2013. In September 2016, Shan and Alan opened Rally Pizza in central Vancouver, Washington, which has since evolved into a residency at Victor 23 Brewing. In 2023, they opened Lucky Horseshoe Lounge, where their daughter Sage completes the family trifecta as its chef. luckyhorseshoeportland.com/ Insta: @luckyhorseshoeportland Right at the Fork is supported by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Don Bourassa was Right at the Fork's first guest ever in 2014. Back then, he was the Community Director for Yelp. Now, he's moved to Porto, Portugal with his wife and among his many endeavors, he writes on substack: International Adulting. We talk to Don about what's transpired in the ten years since his first visit with us, including the process of deciding to move and the ins and outs of moving to another country. Also, having traveled the world, his thoughts on Portland as a food city. We also get a taste of Portugal, where, among other tasty morsels of info, his wife has created a community of Vegans. https://internationaladulting.substack.com/ Insta @thedonb Right at the Fork is supported by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Gary the Foodie has more appearances on Right at the Fork than any other guest, so it's fitting that we complete our tenth year with an episode featuring Gary's current favorites in Portand, Gary goes over his top 10 pizza places, top 10 new restaurants, and even his current top 10 overall in PDX. Always a fun talk, Gary is the ultimate PDX food world insider. Insta @GaryTheFoodie Right at the Fork is supported by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Bill Oakley is back (see episode #313)!
Bill Oakley made a name for himself with his work on The Simpsons and other TV shows, being one of the key writers and a showrunner for years.
Now, he's gained recognition on shows like "The Food that Made America." His love of all types of food, prompts Bills return to the podcast again, this time to talk about some of the awards bestowed on behalf of his Steamed Hams Society.
Using the Portland Steamies and the National Steamies as a foundation for conversation, we touch of some of Bill's favorite places he ate in 2023. If you're a fan of pizza, you may want to listen, as Bill lists some of his favored frozen varieties one can order online.
It's a fun conversation with one of the most creative legends in Portland, who also happens to love food. (But don't call him a "foodie!")
Instagram: @ThatBillOakley https://www.patreon.com/steamedhamssociety
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
We are going all the way back to January of 2014 and our first episode ever with Don Bourassa of Yelp.
From our original post:
Chris and Heather introduce the podcast, and sit down with Don Bourassa, Portland Community Manager for Yelp!, to talk about chefs’ love/hate relationship with the review site.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Sherri Brown has quite a broad background when it comes to travel and food. She's lived in lots of places, traveled the world and sought adventure wherever she goes. Sherri met host Chris on one of his Portland Food Adventures trips on the Snake River, where they talked Portland food to the point where one of the guests asked them to stop!. On this episode, Sherri showcases the best of Portland's neighborhood's food to tourists and locals alike, as proprietor of Portland by Mouth Food Tours. She talks about the evolution of her business, what people tend to like and what her plans may be for her food business in the future. Sherri also shares some of her faves with us. https://portlandbymouth.com/ Sherri Brown Photo Courtesy of Luxe Beat Magazine Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Peter Kost grew up in Seattle, where his love for food was established as the son of farmers who sold their goods at the Seattle Public Market. Peter's journey has taken him from restaurant work to wine sales to a long stint at Zupans in grocery management to landing his first restaurant, Lucy's Table on NW 21st in Portland. It was there when he met a fellow by the name of Ken Forkish, from whom he'd buy breads at Ken's Artisan Bakery. Listen to the podcast to hear how that relationship evolved to the point where Peter became the only one Ken had in mind when he was ready to pass his iconic Ken's Artisan Pizza on to a new generation. We will hear how Peter is determined to honor the legacy Ken built and get a hint of what his plans are going forward.. https://kensartisan.com/pizza https://www.carinalounge.com/ Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Tireless food and industry advocate Erika Polmar joins us to discuss the nefarious plans Dollar General and other stores like it have to decimate local food economies. Erika shares the history of this movement starting with Walmart and the vacumm left in their wake for Dollar stores to step in and suck dollars from small towns, leaving a less healthy populace and food system as a result. We also begin with an epilogue from Erika about her 20 years doing farm dinners -- what their purpose was -- some of the joys and challenges, and why she decided to cease producing them. Links: Main P&P page with a link to the fund on the home page and in the menu https://www.plateandpitchfork.com The fund page is: https://www.plateandpitchfork.com/p/about/plate--pitchfork-producer-fund To become an advocate for independent restaurants & bars, become a donor or email subscriber by visiting: https://www.independentrestaurantcoalition.com Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Flashing back to August of 2023 and our conversation with John Denison.
John Denison joins us at a time of big changes in his life. Having just opened his seafood bar, Câche Câche, he's on the cusp of marriage to a woman he met in Paris four years ago while working at Verjus. We will follow John on his culinary journey from the Portland Meat Collective and St, Jack, where he met Kate Hill and found a way to follow her to her beautiful Camont in Gascony. It was there where French cuisine got into his soul. He moved over to Barcelona and the world-famous Tickets to gain key experience in that kitchen before heading to France for four years.
Just as the pandemic started, John and Maddie decided to jump from France to Portland, where they both landed jobs at notable restaurants, St. Jack and Nostrana, respectively.
Now at Câche Câche, John fuses his love of French food with his background growing up in the DC area, delving into the foods of the mid-Atlantic coast.
cachecachepdx.com
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Canada born, LA-bred chef Aaron Barnett was on the path to becoming a veterinarian when he decided to bail and pursue his passion. From an early age, Aaron Barnett’s parents instilled in him a love of food. He was eating snails and dining on his mom’s home-made ceviche when other kids were munching PB & J. He attended culinary school in California before working in Vancouver, BC, and back in San Francisco. He moved to Portland and served as Executive Chef at two culinary icons.
Portland proved to be exactly the market Aaron was looking for and gave him the confidence to open his dream restaurant, St. Jack. While Aaron had experience in different styles and cuisines, he became known as one of the best French chefs in the West. As a result, the Lyonnaise eatery garnered Eater Restaurant of the Year and Aaron became a StarChef Rising Star.
Aaron opened another restaurant, La Moule, before consulting with other restaurants like Scotch Lodge, both of which opened to significant fanfare. In 2022, Aaron opened a fun spot, Heavenly Creatures, with his long-time friend and colleague, Joel Gunderson. Both decided they could help other businesses to benefit from their experience, and so recently they launched their own consulting firm, Giant Squid.
Aaron is hands-on at his restaurants, but works to balance the rigors of chef life with his love of travel and cuisine. Most keenly, his priority is his beautiful family of four.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
We are pleased to welcome Hillary Dixler Canavan to the podcast Hillary is Eater’s national restaurant editor. Starting in the industry in New York, Hillary landed at Eater in 2013, and now she defines the scope of Eater's restaurant coverage throughout the USA. We caught up with her when she was in Portland to promote her new book, Eater: 100 Essential Restaurant Recipes from the Authority on Where to Eat and Why It Matters, which celebrates America’s iconic restaurants with must-eat recipes and cooking tips from the most popular and influential dining establishments across the country, from the best street carts to pillars of fine dining and everywhere in between. We talk about how Eater covers restaurants, and some of the challenges in the industry now and how operators might tackle them, as well as a discussion about her book; how she determined which restaurants and chefs with whom to work, what people might get from it, as well as Portland's restaurants with recipes published in the book. @hillarydixlercanavan https://www.amazon.com/Eater-Essential-Restaurant-Recipes-Authority/dp/1419765760 Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Our guest this week is Kathy High from Bay City Kitchen.
Kathy High is a former Connecticut yankee and current pie enthusiast, with childhood training in why currants belong in jam and how Mark Twain handled conversation flow at dinner parties. Like most classically trained professional bakers, she cut her teeth in careers as a trainer for Borders Books and Music and multiple positions in museum education. After a stint in Atlanta battling kudzu and the challenges of catering in Georgia, a chance encounter with a craigslist ad brought her and her partner to the Pacific Northwest. Ten years, one million bagels, multiple tryouts for team USA for the Coupe du Monde de la Boulangerie and a pandemic later, she and her professional partner, chef Derek McCarthy, opened Bay City Kitchen on Tillamook Bay. Kathy spends her time making more pastries, lavishing affection on her cats, fostering native plants and exploring the joys of coast time. .When in doubt, she brings the pie.
@baycitykitchen Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
We're looking back to March of this year, and our conversation with Ben Edmunds - Brewmaster at Breakside Brewery in Portland - where he oversees the company's production brewery and at the time, two pub breweries.
Since this interview, they've opened up a location in Lake Oswego, Astoria - and their long talked about Beer Garden and Beer Hall in Beaverton.
We talk about his background, growing up in the mid-west, to what ultimately inspired him to change careers as a high school teacher and go into brewing. Under Ben's guidance, Breakside has won many medals at national and international competitions - including 8 World Beer Cup Awards.
Hear the behind the scenes decision making moments that have made Breakside what it is today - including the introduction of a new year-round witbier. Plus - where does Ben eat and drink when he's not at Breakside.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Our conversation this week is with Sylvan Mishima Bracket, chef and owner of Rintaro in San Francisco's mission district. Sylvan went to college in Portland, attending Reed College, and then began working at Portland area restaurants, including Genoa with Cathy Whims.
In 2007, Sylvan first started a catering company turned bento shop - before opening his acclaimed Rintaro in late 2014.
Hear about Sylvan's upbringing in Northern California, his time in Portland and how he created Rintaro the restaurant and in turn, Rintaro the cook book.
His new book: Rintaro: Japanese Food from an Izakaya in California comes out October 10th.
And don't miss Sylvan at book event at Powell's Books on October 14th at 3pm.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Fall means doughnuts, at least for Cort.
Here's a look back to May 2023 and our conversation with Chris Schultz, CEO at Voodoo Doughnut.
Chris Schultz, CEO of Portland's iconic brand Voodoo Doughnut, joined the company in 2017 to bring his 30+ years experience in the restaurant industry to the company. Prior to taking over the leadership of Voodoo, he helped Mod Pizza expand nationwide and before that, worked at Starbucks during its rapid expansion. Since coming aboard, he's helped Voodoo expand into new markets and weather a pandemic. We talk about bringing Voodoo and its Portland ethos to new markets, what the criteria is, and how it's been accepted. Chris drops hints at new locations and also announces a new paintjob for their flagship store, taking place as we spoke.
We get to know a bit about Chris, too. Where he eats in Portland, what he thinks of Blue Star, as well as his love of the Pacific Northwest after transplanting here from Southern California 20 years ago.
We interviewed co-founder Tres Shannon just before he brought Chris on to run the company in 2016. One of our favorite episodes: https://rightatthefork.libsyn.com/85-tres-shannon-voodoo-doughnut
https://www.voodoodoughnut.com/
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Looking back at August 2022 and our conversation with Tyler Malek:
For the first time in 7 years, we bring the positive vibe of Tyler Malek to our guests through a fun conversation about what motivates Tyler at Salt & Straw, and how things have evolved as the company has grown from 2 employees to over 1000 in a handful of states around the country.
We'll talk about how becoming a father has changed his perspectives in life and business, and then we discuss the company's new product, ice cream specifically for your beloved dog-- how that came about, and what he wanted to accomplish.
You can find prior episodes with Tyler on the podcast by searching for episode 54. His cousin and co-founder, Kim, joined us on episode 126.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
We were able to catch up with Nat West, founder, president and cidermaker at Reverend Nat's Hard Cider. Nat announced the closing of his business after over a dozen years building the business from scratch. Nat tells us what led to the close and the decision to do it, the challenges and joys he experienced, and what he plans going forward. Also, we will hear how an agnostic named his company Reverend Nat's! Nat shares some of his favorite drinking spots in PDX as well. Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Native Portlander Ricky Bella's culinary career started when he offered to fill in washing dishes for another high school dropout friend who sucked at the job. From there, he landed at a pop-up, wondering what the hell world that was; multi course meals with cooking methods and ingredients he had no idea existed. Eventually he landed in the kitchen at Paley's Place to learn from the best.
Ricky reveals who's the best cook he's ever seen and why in our discussion. Now he's running the show as Executive Chef at Palomar, making the most interesting food he's had the opportunity to call his own. He's also begun writing about his career and craft at https://substack.com/@rickybellspdx. W
e found him to be one of the most interesting guests we've talk to in a long time. (Except for the fact that he's an Atlanta Braves fan.)
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
It's always a pleasure to have Garrett Peck on our podcast. For years, Garrett was at the center of the Portland food world as GM and host at some of Portland's most prolific restaurants. He managed the Heathman, later Headwaters, as well as The Paley Group's other hotel properties, Imperial, Rosa Rosa and The Crown. When turmoil of 2020 put beyond a damper on the viability of those restaurants, Garrett and his wife Jonie sought greener pastures, which led them to Sisters, OR. There, they connected with some of Portland's other most successful restaurateurs, who also found central Oregon more to their liking. In 2022, the three opened RBC (Rancher Butcher Chef) with other investors. Now with a year under their belts, RBC is lauded as one of the states most successful restaurants, outside of Portland. Garrett shares with us some of the joys of central Oregon life, as well as the growth of Bend as a living and dining destination. Listen to the end for some of his faves in the area. www.rbcbend.com. Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
This week, we return to March 2023, and our conversation about places to eat on Oregon's Northern Coast .
Our host Chris Angelus takes us on a culinary journey from Astoria to Yachats with his favorite spots to eat, along with a couple of other places to see and go. Chris has over 10 years of experiences to share with listeners. If you're heading the the northernmost 180 miles of Oregon Coast, this episode is a must!
Places we cover in this episode include:
- Astoria
- Cannon Beach
- Manzanitta
- Nehalem/Wheeler
- Rockaway Beach
- Garibaldi
- Tillamook
- Newport
- Yachats
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
John Denison joins us at a time of big changes in his life. Having just opened his seafood bar, Câche Câche, he's on the cusp of marriage to a woman he met in Paris four years ago while working at Verjus. We will follow John on his culinary journey from the Portland Meat Collective and St, Jack, where he met Kate Hill and found a way to follow her to her beautiful Camont in Gascony. It was there where French cuisine got into his soul. He moved over to Barcelona and the world-famous Tickets to gain key experience in that kitchen before heading to France for four years. Just as the pandemic started, John and Maddie decided to jump from France to Portland, where they both landed jobs at notable restaurants, St. Jack and Nostrana, respectively. Now at Câche Câche, John fuses his love of French food with his background growing up in the DC area, delving into the foods of the mid-Atlantic coast. cachecachepdx.com Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
Once again, we catch up with a friend of the podcast and a friend to many industry folks diners, Kurt Huffman of ChefStable. Kurt is an integral partner in so many of Portland's successful restaurant ventures, we wanted to talk to him about the state of the restaurant industry in 2023, and what it takes to operate a viable restaurant in seemingly post-pandemic times. The discussion takes us into a few perspectives, from restaurant owner, to worker, to what diners can expect and what they should know about restaurants as they also navigate this changed world. Also, some places Kurt is enjoying these days. https://chefstablegroup.com/team Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
Adam Sawyer built a writing career from the depths of heroin addiction writing about what helped him through that, which was communing with nature. Serendipitously, it was in nature where he met the love of his life, Kara, with whom he bought a home off the grid in Washington to base their lives together. While away on a business trip less than two years ago, a fire took away virtually every single thing in his life. His life partner, his home, and his cherished cat, not to mention all his possessions. Adam's grieving journey has been quite difficult, but once again he found himself seeking open spaces to help him through his horrific thoughts and emotions. Just recently Adam declared himself in an emotional place to start mingling with people, and so he has begun giving talks about the grieving process at libraries and other places. We invited Adam to share some of his realizations and processes with us on the podcast in a fascinating hour-plus talk about what he's been through. As with most all RATF episodes, we hear about some of Adam's favorite spots to eat, too. Adam's writings can be found at https://substack.com/@adamsawyer Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
It's a classic episode of the podcast (we think it's classic at least!) from a year ago.
We spend an hour with Aundre Barnes, who has been serving diners at Portland's Urdaneta for the past 7 years. Aundre is a native Portlander and has seen many changes over his years here. He's worked in banking and in voice-over work along the way.
He shares with us some of the reasons for his passion and his love of the industry, which run from the soulful experience of gaining first-hand knowledge of Spanish cuisine during Urdaneta's company field trips in addition to his admiration for Chef Javier Canteras, whose Basque roots shine through in his unique cuisine. Aundre will share some of his favorite Portland haunts, as well as some of his favorite travel destinations.
Disclosure: Right at the Fork host Chris Angelus is associated with Urdaneta and Aundre with his trips to Basque Country offered through Portland Food Adventures.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
We take a journey through time with Mark Lopez, who discusses the opening of his taqueria in Portland in 1997 and all that occurred up to today, when currently he runs both Crave Catering and Gather and Feast Farm. We will learn how one of the businesses fed off the other, and how they operate together and also a bit more independently now. Mark shares details about events they produce at the farm, one of which will be one of Plate & Pitchfork's finale events in August with Chef Carlo Lamagna. We hear about some perspectives and tools Mark learned during some strife that made a huge impact on his life and businesses. Mark also shares some of his favorite places to eat in Clark County. Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide SteakHouse: www.RingsideSteakHouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
Joel Stocks has found a new home at his new restaurant/wine bar L'Orange with business partner Jeff Vejr, also of Las Caves. We discuss what L'Orange is all about, including the visions both he and Jeff had when opening their wine bar/restaurant in the former Willow space. Joel has worked at some of the best restaurants in Portland, and the world. Arzak, Alinea, French Laundry to name a few, and of course Holdfast Dining in Portland. We'll hear how Joel targeted working at the French Laundry long before he got a gig there, and now that happened. Joel will also discuss how his prior experiences influences his cooking. We'll also talk travel ideas, especially Spain. Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide SteakHouse: www.RingsideSteakHouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
We have the pleasure of spending an hour with Kat Whitehead, now the Director of Compliance at Meals on Wheels People in Portland. Many knew Kat as one of the key people at Salt and Straw, and during her tenure at Aviary as part owner and pastry chef. We will discuss her new responsibilities, as well as the experiences that led her on her journey. Kat and Chris also talk a little about their days in Connecticut. Kat also shares some of her favorite spots to dine in Portland. Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide SteakHouse: www.RingsideSteakHouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
Summer is here - and it's the perfect time to visit Sugarpine Drive-In. Which is why we wanted to bring back this episode from a year ago with Emily Cafazzo and Ryan Domingo.
Emily and Ryan were in Hawaii when we spoke, so please excuse the audio quality - but we think you'll enjoy this conversation.
ORIGINAL POST
Joining us from their time away in Hawaii are Emily Cafazzo and Ryan Domingo of the now iconic Sugarpine Drive-In in Troutdale. We discuss the genesis of Sugarpine and how incredible the journey has been. We go back even further to the point where the couple met in Brooklyn at Andy Ricker's restaurant, of all places, and follow the reasons behind and the journey back to Oregon and the Columbia River Gorge. Both have quite a resume in the food world, and Emily discusses her days at Gotham Tavern with a cast of chefs who would later arguably be responsible for building the Portland food scene to what it has become.
We also discuss "Tastebound," a book about the bounty of the Mt. Hood and Columbia River Gorge region in which Ryan and Emily included their recipe for their Brown Butter Blondie with Blueberry Sauce.
This is a must-listen episode for Sugarpine fans or those who would like to precede their first visit with some excellent background, straight from the proprietors' voices.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide SteakHouse: www.RingsideSteakHouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
Bruce Porter joins us to talk about his journey in the Portland hospitality industry toward his new position heading up ChefStable's new Midtown Beer Garden, a sophisticated good cart pod outside Expensify's new headquarters.
Bruce managed some of Portland's iconic properties, from Oba to Ringside Hospitality Group prior to establishing his own consulting business. As the pandemic hit, Bruce ran into some very challenging health issues. We discuss how he managed his emotions and optimism throughout the long ordeal. The Midtown Beer Garden is slated to open in late July, 2024. Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
Gary Okazaki @Garythefoodie joins us to give listeners the benefit of his prolific dining adventures in Portland. His top 5 lists include Weekend Brunch, Pasta, lunch, opening he's looking forward to, and of course his current Top 5 restaurants in Portland.
We'll discuss the James Beard Awards, and how his friends manage to win.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdvent
This week Portland had a big week at the James Beard Awards, and one of those big winners was Vince Nguyen of Berlu, taking home Best Chef NW/Pacific honors. And speaking of honors, it's an honor to have Vince on the podcast for a second time, this time talking about his feelings going into, during and after winning his big award. We will talk about his team, how he gets so much satisfaction from their growth, what this means for him professionally, as well as things like work/life balance and the labor situation in Portland. We will also hear some glimpses about how Vince would like to expand Berlu and what that would take. Enjoy this talk with Vince, who surely will endear himself to you and make you want to enjoy his talents at Berlu, if you haven't been already. And make note of his Venmo handle. It just may be a way to get a table!! :-) (That's said tongue in cheek) Right at the Fork is supported by: Zupan's Markets: RingSide Steakhouse: Portland Food Adventures:
This episode was originally release in January 2023.
Joel Gunderson comes by RATF to talk about his second venture with Chef Aaron Barnett, Heavenly Creatures. Joel talks how the pandemic has reshaped hospitality, and also resets Portland back to something that resembles the spirit of 2010, when he and Barnett opened Restaurant St. Jack. Joel reminisces about meeting Aaron while partying and how Aaron encouraged him to familiarize himself with wine so they could open a restaurant together in Portland. Joel has since uncorked wine programs at 11 restaurants in Portland, shaping a storied career that's got many tasty years ahead of him.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Lindsay Goodrich has been on quite a journey since he joined the Proud Mary team in Melbourne years ago. He followed PM Owner Nolan Hirte to Portland to bring a very unique Melbourne cafe / coffee experience to the USA, and navigate a new territory, finding success and lines out the door in due time. Once established, this thing called the pandmemic hit, which coincided with plans for Proud Mary to expand to Austin, TX. Lindsay helped build that and then settled into life in Boise, Idaho with his new bride, from where he oversees operations at PM's American locations. We talk about how to have the best experiences at the cafes, the differences between Melbourne, Portland and Austin, and what the plans for further expansion might or might not be. Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com Oregon Dungeness Crab: www.OregonDungeness.org RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Coming up on the one year mark since opening Skywater Fine Wines, Neil Thompson joins us to talk about that adventure which started with the extreme challenges of running his Park Avenue Fine Wines in downtown Portland, before finally hanging up the towel there and moving west to brighter pastures. He and his husband Hans opened two businesses between them, including Skywater Tea House a few months after the wine shop opened, to the delight of many local folks in Hillsboro that appreciated their businesses in their neighborhood. Neil tells us about the evolution of both businesses, what they've learned, and what's working as a base for their exciting expansion plans. For more background on Neil and Hans personally, you may want to click on this link from November of 2021 http://rightatthefork.com/shows/2021/11/11/294-neil-thompson-park-avenue-fine-wines?rq=thompson Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com Oregon Dungeness Crab: www.OregonDungeness.org RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Chris Schultz, CEO of Portland's iconic brand Voodoo Doughnut, joined the company in 2017 to bring his 30+ years experience in the restaurant industry to the company. Prior to taking over the leadership of Voodoo, he helped Mod Pizza expand nationwide and before that, worked at Starbucks during its rapid expansion. Since coming aboard, he's helped Voodoo expand into new markets and weather a pandemic. We talk about bringing Voodoo and its Portland ethos to new markets, what the criteria is, and how it's been accepted. Chris drops hints at new locations and also announces a new paintjob for their flagship store, taking place as we spoke. We get to know a bit about Chris, too. Where he eats in Portland, what he thinks of Blue Star, as well as his love of the Pacific Northwest after transplanting here from Southern California 20 years ago. We interviewed co-founder Tres Shannon just before he brought Chris on to run the company in 2016. One of our favorite episodes: https://rightatthefork.libsyn.com/85-tres-shannon-voodoo-doughnut https://www.voodoodoughnut.com/ Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com Oregon Dungeness Crab: www.OregonDungeness.org RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
On the news that Lisa Schroeder was named the Oregon Small Business Person of the Year for 2023, we felt it necessary to bring back our conversation with Lisa from January of this year.
Chef Lisa Schroeder of Mother's Bistro has had a very challenging few years. The most recent upset was when her bank wouldn't honor refunding the money on checks written to her bank account number under someone else's name, simply because she didn't report the problem soon enough. This comes on the heels of a tumultuous few years after 23 years in business In 2018, she went through the process of moving Mother's to its new location not long before the pandemic hit. Her location, in the middle of downtown where meth use is prolific, isn't the only challenge. She's required in her lease to be open 7 days a week, since her restaurant serves the hotel in the same building. Lisa talks to us about the outlook for her business in the face of rising costs and new Portland dining and working patterns as well as restaurants as a whole, wherever they may be.
Lisa is one of Portland's most outspoken restaurant owners, and she's always a great interview.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com Oregon Dungeness Crab: www.OregonDungeness.org RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Rodrigo Baena is the co-owner and founder of Favela Brazilian Café in Southeast Portland. Rodrigo opened Favela with his wife, Dunya De Souza, in 2019 as a place for Brazillian immigrants to gather and celebebrate the country's culture.
Since opening, Rodrigo and Dunya have opened a second location on Belmont, as well as a food truck.
Hear about Rodrigo's journey from Brazil, to England, Italy and India and eventually Portland, and what he utlimatly wants Favela to be in the community. Plus, where does Rodrigo like to eat when not at Favela.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com Oregon Dungeness Crab: www.OregonDungeness.org RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
With news of new restaurants coming to PDX in the next two years, we return to our conversation with Bryan Deckert from one of our favorite places to eat when flying from Portland. The interview comes from August of 2022.
Bryan Deckert has been running the busy Country Cat restaurant at PDX since it first opened its doors. Along the way it's garnered BEST AIRPORT RESTAURANT honors twice, and is a model for the many new local brands making airport experiences better.
Bryan talks to us about what goes into running such a busy, quirky operation with different hours and structures, especially through the pandemic. We also touch on Bryan's earlier days at Pazzo, where he was in charge of making dignitaries, like Michael Jordan and Charles Barkley, happy.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com Oregon Dungeness Crab: www.OregonDungeness.org RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Adam Evans recently embarked on a writing career with his first book. "Why The Customer is NOT Always Right" takes a different perspective on dealing with bad customers from his experience of more than 20 years in the hospitality industry as an owner and operator in Florida. He uses his unparalleled access to his group of over 30K quality hospitality employees across Florida to provide staff for all occasions. He's had lots of experience with all sorts of employees and customers. Check out Adam's book on Right at the Fork is supported by: Zupan's Markets: Oregon Dungeness Crab: RingSide Steakhouse: Portland Food Adventures:
Gary Okazaki, our most prolific and worldly guest, joins Chris to discuss his recent lists of best cheap dishes in Portland. You'll definitely hear about some places that will be new to you! As part of this discussion, we talk about the increasingly expensive cost of entry to eat out these days, and yes, you guessed it, TIPPING! The topic has been in the national news lately, and while we don't solve anything, Chris was glad to know he's not alone in his personal frustration with encountering tip lines to get a donut. He's not cheap (full disclosure: he's writing this)--he offers a solution. Gary also reels off his top 5 pizza spots in PDX. Not really any surprises there, but most importantly, we think, is that the landmarks still hold up after so many new places have opened over the past 7 or 8 years. Gary is always a fun conversation and can be found at @GarytheFoodie on Instagram. Right at the Fork is supported by: Zupan's Markets: Oregon Dungeness Crab: RingSide Steakhouse: Portland Food Adventures:
Gary Okazaki, our most prolific and worldly guest, joins Chris to discuss his recent lists of best cheap dishes in Portland. You'll definitely hear about some places that will be new to you! As part of this discussion, we talk about the increasingly expensive cost of entry to eat out these days, and yes, you guessed it, TIPPING! The topic has been in the national news lately, and while we don't solve anything, Chris was glad to know he's not alone in his personal frustration with encountering tip lines to get a donut. He's not cheap (full disclosure: he's writing this)--he offers a solution. Gary also reels off his top 5 pizza spots in PDX. Not really any surprises there, but most importantly, we think, is that the landmarks still hold up after so many new places have opened over the past 7 or 8 years. Gary is always a fun conversation and can be found at @GarytheFoodie on Instagram. Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com Oregon Dungeness Crab: www.OregonDungeness.org RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Dina Avila, one of Portland's most prolific photographers in the food industry, joins Chris to talk about her craft and her life. We talk about her childhood food influences, how misery in Hawaii caused her to move to Portland and take a job at Whole Foods, and how she forayed into full time work as a photographer. We'll hear what she's reading these days, how the pandemic caused her to rethink her priorities, and where she may be in a few years. dinaavila.com @dinaravila Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com Oregon Dungeness Crab: www.OregonDungeness.org RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
We flash back to May of 2022 for the Classic episode with Bill Oakley. Bill Oakley is a television writer and producer, maybe best known known for writing for the Simpson's (where he was also the co-show-runner), as well Portlandia and much, much more. For the past 13 years, he has also called Portland home. In this episode, we talk about him growing up in Maryland, his time at Harvard, working in Hollywood and of course what brought him to Portland. We also dive into his latest venture, the Steamed Ham Society & Food Discovery Club, which you can learn more about (and sign up for!) here: Right at the Fork is supported by: Zupan's Markets: Oregon Dungeness Crab: RingSide Steakhouse: Portland Food Adventures:
We flash back to May of 2022 for the Classic episode with Bill Oakley.
Bill Oakley is a television writer and producer, maybe best known known for writing for the Simpson's (where he was also the co-show-runner), as well Portlandia and much, much more. For the past 13 years, he has also called Portland home.
In this episode, we talk about him growing up in Maryland, his time at Harvard, working in Hollywood and of course what brought him to Portland.
We also dive into his latest venture, the Steamed Ham Society & Food Discovery Club, which you can learn more about (and sign up for!) here:
https://www.patreon.com/steamedhamssociety
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com Oregon Dungeness Crab: www.OregonDungeness.org RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Out host Chris Angelus takes us on a culinary journey from Astoria to Yachats with his favorite spots to eat, along with a couple of other places to see and go. Chris has over 10 years of experiences to share with listeners. If you're heading the the northernmost 180 miles of Oregon Coast, this episode is a must!
Places we cover in this episode include: * Astoria (14:30) * Cannon Beach (25:30) * Manzanitta (30:20 * Nehalem/Wheeler (35:45) * Rockaway Beach (42:20) * Garibaldi (43:20) * Tillamook (47:30) * Newport (53:10) * Yachats (59:40)
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com Oregon Dungeness Crab: www.OregonDungeness.org RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
We speak with Ben Edmunds - Brewmaster at Breakside Brewery in Portland - where he oversees the company's production brewery and two pub breweries. We talk about his background, growin up in the mid-west, to what ultimatley inspired him to change careers as a high school teacher and go into brewing. Under Ben's guidance, Breakside has won many medals at national and international competitions - including 8 World Beer Cup Awards. Hear the behind the scenes decision making moments that have made Breakside what it is today - including the introduction of a new year-round witbier. Plus - where does Ben eat and drink when he's not at Breakside. Right at the Fork is supported by: Zupan's Markets: Oregon Dungeness Crab: RingSide Steakhouse: Portland Food Adventures:
Our second guest ever, and return guest, joins us again for our Where Are They Now? series. The former owner of Mi Mero Mole, Zapapizza, Kenny and Zuke's, as well as the curator of one of the original Portland food blogs, joins us to talk about his in depth research into regional Barbacoa in Mexico and the families who have the passion for it, on his way to publishing a book down the road. Nick also expresses what his motivations would be to give another restaurant a go. We will hear about some of his favorite Portland area Mexican spots, too. Right at the Fork is supported by: Zupan's Markets: Oregon Dungeness Crab: RingSide Steakhouse: Portland Food Adventures:
We're back with a classic episode of Right at the Fork, from November 2021, featuring Anthony Cafiero of Meta Pizza, when we were still trying to figure out the best way to do a podcast from our homes.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com Oregon Dungeness Crab: www.OregonDungeness.org RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
It's always a great conversation with Anthony Cafiero, who has a diverse background cooking in Portland. From his early days before Nostrana, to his Tabla Bistro tenure, to Racion, to vegan ice cream and a number of pizza gigs, Chef Anthony recently opened his own place, Meta Pizza in Portland's Brooklyn neighborhood. We talk about that cooking history, what he's learned, and how Meta Pizza came about after his job shifted in Micah Camden's organization during the pandemic.
Find Anthony at @metapizzapdx and make sure to visit metapizzapdx.com to order.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com Oregon Dungeness Crab: www.OregonDungeness.org RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
It’s been 20 years since Carman returned to her 90-year-old family ranch, transforming the land and business with regenerative practices. Inspiring her collective of nine independent farms and ranches across the Pacific Northwest, Carman Ranch have now been practicing them for decades. As a result of their efforts, the company is now the first to carry the Regenified™ seal on its grass-fed, grass-finished beef as a result of their ecological practices.
We discuss some of the challenges and joys of her career, as well as life in Wallowa County.
We celebrate the opening of Oregon Dungeness Crab season with a visit with the Oregon Dungeness Crab Commission's Executive Director, Tim Novotny. We will talk about what makes dungeness crab so beloved, what some of the challenges are for commercial crab fishermen, good years, bad years, some of Tim's favorite crab dishes and more. About Tim: Tim Novotny joined the Oregon Dungeness Crab Commission in 2017 as communications manager, with a master’s degree in public relations and more than two decades of experience in journalism and marketing. He has lived in Coos Bay since 1999 and became news director of KCBY-TV in2000, later writing for The World Newspaper in Coos Bay from 2012 through 2015, often reporting on the commercial fishing industry throughout his journalistic career. Prior to his arrival in Oregon, Tim worked as news director of KKVI-TV in Twin Falls, Idaho, and later was an assistant news producer at WMTV in Madison, Wisconsin. Born and raised in Joliet, Illinois, he later headed west and got his degree from Boise State University. In December, he became just the third executive director for the commission since 1990 - following Nick Furman (1990-2012), and the recently retired Hugh Link (2012-2022). He is also a long-suffering Chicago sports fan, happy to reminisce anytime about the glory days of Ditka, Payton, and Jordan. Right at the Fork is supported by: Zupan's Markets: Oregon Dungeness Crab: RingSide Steakhouse: Portland Food Adventures:
We catch up with Eric Finley again in the second of our Where Are They Now series. Eric owned Chop Butchery during his Portland years, which ended in 2018. Eric was previously featured on our podcast in 2014, episode #18. Eric talks about his reasons for leaving Portland and the journey that landed him and his family in Bentonville, Arkansas. We also talk about what saved his life, his sobriety, along with what he misses in Portland, and what he doesn't. We foray into a frank conversation about the food industry, and how it has changed for the worse and for the better. We really enjoyed talking with Eric, and surely wish to have him on again to share his stories and viewpoints with us again. Right at the Fork is supported by: Zupan's Markets: www.Zupans.com Oregon Dungeness Crab: www.OregonDungeness.org RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Upon his Beard nomination for bed Chef NW last year, we were honored to have Jonathan Jones on our podcast. Now that the second JBF nom has come his way, and after moving his Salem restaurant's location, we thought it would be worthwhile to revisit our interview with Chef Jones from March of 2022.
Jonathan Jones of Salem's Epilogue Kitchen and Cocktails makes his first podcast appearance with us just after his recent 2022 James Beard Foundation Best Chef Northwest nomination. He asked us if we could focus on the positive, and for sure we did that, discussing what the nomination means to him, his paths from southeast Pennsylvania to Wisconsin and Vermont to Oregon to garner such an accolade, along with some of the people who helped inspire and instill in him what it took to be not only a great chef, but a responsible restaurant owner and active citizen.
Jonathan espouses appreciation for all the places he's lived, and especially for those things that make him satisfied with his and his wife's choice to move to Oregon. We do spend some time on his activism, partly manifested in encouraging reading with the library maintained at Epilogue, as well as the energy required to put forth to be an active person. We talk about what he has learned in promoting the interests of the underserved, and what changes he expects in the marathon of spreading understanding of the meaning and need for the Black Lives Matter movement .
We really enjoyed this talk and hope you supplement listening to this episode with a visit to Epilogue Kitchen and Cocktails in Salem to meet Chef Jonathan in person.
Zupan's Markets: www.Zupans.com Oregon Dungeness Crab: www.OregonDungeness.org RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Chef Lisa Schroeder of Mother's Bistro has had a very challenging few years. The most recent upset was when her bank wouldn't honor refunding the money on checks written to her bank account number under someone else's name, simply because she didn't report the problem soon enough. This comes on the heels of a tumultuous few years after 23 years in business In 208, she went through the process of moving Mother's to its new location not long before the pandemic hit. Her location, in the middle of downtown where meth use is prolific, isn't the only challenge. She's required in her lease to be open 7 days a week, since her restaurant serves the hotel in the same building. Lisa talks to us about the outlook for her business in the face of rising costs and new Portland dining and working patterns as well as restaurants as a whole, wherever they may be. Lisa is one of Portland's most outspoken restaurant owners, and she's always a great interview. Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Joel Gunderson comes by RATF to talk about his second venture with Chef Aaron Barnett, Heavenly Creatures. Joel talks how the pandemic has reshaped hospitality, and also resets Portland back to something that resembles the spirit of 2010, when he and Barnett opened Restaurant St. Jack. Joel reminisces about meeting Aaron while partying and how Aaron encouraged him to familiarize himself with wine so they could open a restaurant together in Portland. Joel has since uncorked wine programs at 11 restaurants in Portland, shaping a storied career that's got many tasty years ahead of him. Support Tommy Habetz and his family as he recovers here: Right at the Fork is supported by: Zupan's Markets: RingSide Steakhouse: Portland Food Adventures:
We start out 2023, Right at the Fork's 10th season streaming with in-depth interviews with the players in the Portland food scene, with a new series called "Where Are They Now?" Sarah Hart, formerly of Alma Chocolate, joins us this time as a seasoned Psychotherapist. She left the business when she sold Alma to Moonstruck Chocolate a few years back. Sarah was immersed in our food scene with her alluring chocolate shops and retail business, as well as being a fixture at the Portland Farmers Market for years. She found the business unsustainable after years of toiling away, and decided it was time for something else. Sarah talks about her childhood in Missouri, years in Portland and what she thinks of the changed landscape now, both food-wise and socio-economically. We also hear about some of Sarah's favorite haunts. Sarah's practice can be found here: Two prior interviews with Sarah on Right at the Fork can be found here: Right at the Fork is supported by: Zupan's Markets: RingSide Steakhouse: Portland Food Adventures:
Our most frequent guest Gary the Foodie joins us to round out a year where he hasn't traveled to other cities as much as he has historically, so we'll hear about his favorite Portland spots and what he's looking forward to going forward. We will discuss his objectivity toward his friends' restaurants, namely Gregory Gourdet's Kann and Ryan and Elena Roadhouse of Nodoguro. We move on to Gary's disinterest in traveling and the seemingly scuttled plans to move out of the Portland area. We'll also break some news to some listeners about Feast Portland. Spoiler alert!! Baseball talk at the end. Right at the Fork is supported by: Zupan's Markets: RingSide Steakhouse: Portland Food Adventures:
We talk to Erik Hernandez, and his journey from Los Angeles and the Far East working on brands like K-Swiss and Adidas to Portland, where he connected with his wife, his former intern, at her Studio Noyes to develop a Portland-based footwear brand, Mise Footwear, geared toward chefs and those who work in kitchens. We hear Erik talk about how he started out contacting Portland chefs to get their feedback and trust as they began building the brand. After going into production during the pandemic, Erik and his team had to navigate supply chain issues to get the initial orders on the feet of his first customers. Among other topics covered are some of the issues around celebrity sports stars endorsements and their input into their branded shoes. MISE launched preorders in December 2021 and is now shipping in the US via their website . Right at the Fork is supported by: Zupan's Markets: RingSide Steakhouse: Portland Food Adventures:
We talk to Erik Hernandez, and his journey from Los Angeles and the Far East working on brands like K-Swiss and Adidas to Portland, where he connected with his wife, his former intern, at her Studio Noyes to develop a Portland-based footwear brand, Mise Footwear, geared toward chefs and those who work in kitchens. We hear Erik talk about how he started out contacting Portland chefs to get their feedback and trust as they began building the brand. After going into production during the pandemic, Erik and his team had to navigate supply chain issues to get the initial orders on the feet of his first customers. Among other topics covered are some of the issues around celebrity sports stars endorsements and their input into their branded shoes. MISE launched preorders in December 2021 and is now shipping in the US via their website misefootwear.com. Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Geoff Latham of Nicky USA, whose business keeps him in the heart of the Portland food world, talks about the insane tribulations of running a business in the Southeast Industrial District and how business neighbor Salt & Straw's Kim Malek's reasoned and public thoughts of moving the company's headquarters away from Portland finally sparked action from city leaders. Geoff will take us through what it feels like to worry about employee and family safety while paying taxes in a city that has had no plan to protect its citizens and businesses from intense vandalism and other crimes. We also hear from Geoff about some of his favorite spots, new and older. www.nickyusa.com Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Jacob & Sons' Noah Jacob joins us to take us through his journey that started as a filmmaker and director of documentaries in NYC, where he fell in love with the Jewish deli culture. After interning and experiencing some of the greats in New York, Jacob and his family moved west to California, where they started a catering business with large corporations as clients. The business was thriving, until the pandemic hit. Overnight, orders and events were canceled, and there was no business. His next move was back to where he grew up, Portland. The plan was to open a brick and mortar restaurant, starting with pop-ups featuring all the great food he was making, using fine Northwest products and traditional Jewish deli practices and recipes. Eventually, he opened wholesale and retail operation, supplying stores like Zupan's with his superior smoked fish and other products, including his traditional rye bread. Listen to Noah's story and a fun discussion on traditional Jewish smoked salmon versus the Northwest variety. Right at the Fork is supported by: Zupan's Markets: RingSide Steakhouse: Portland Food Adventures:
Chris and Cort do something different for Black Friday, and bring you their suggest gifts for the holidays in 2022. Hear their list of great local items, tech ideas... nuts, socks and more! Suggestions from Chris included: Zupan's Markets: RingSideSteakhouse: The Meadow: Tidbyt: Vivienne: Finex: www.finexusa.com Steelport Knife Co.: Peak Design Cort's suggestions: Brooke Paints: Black Book Guitars: Pacific Hazelnuts: Avenue Sweets: Kevin Carroll's A Kids Book About Belonging: Bombas Socks: See Cort in the Nutcracker December 2 or 3, 2022: Right at the Fork is supported by: Zupan's Markets: RingSide Steakhouse: Portland Food Adventures:
Chris and Cort do something different for Black Friday, and bring you their suggest gifts for the holidays in 2022. Hear their list of great local items, tech ideas... nuts, socks and more!
Suggestions from Chris included:
- Zupan's Markets: www.zupans.com
- RingSideSteakhouse: www.RingSideSteakhouse.com
- The Meadow: www.TheMeadow.com
- Tidbyt: www.tidbyt.com
- Vivienne: www.viviennepdx.com
- Finex: www.finexusa.com
- Steelport Knife Co.: www.steelportknife.com
- Peak Design
Cort's suggestions:
- Brooke Paints: www.BrookePaints.com
- Black Book Guitars: www.blackbookguitars.com
- Pacific Hazelnuts: www.pacifichazelnuts.com
- Avenue Sweets: www.avenuesweets.com
- Kevin Carroll's A Kids Book About Belonging: www.kckatalyst.com
- Bombas Socks: www.bombas.com
- See Cort in the Nutcracker December 2 or 3, 2022: https://www.etix.com/ticket/o/11869/fired-updanceacademy
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
Going all the way back to September... of this year! And our conversation with Mariah and Thomas Pisha-Duffly:
On the heels of our discussion with @garythefoodie last week, when he suggested Mariah and Thomas Pisha-Duffly could be considered as part of the new guard of Portland's lauded restaurateurs, we invited the creative couple on the podcast to talk about how they got to where they are today.
They share how they met in Boston's dive-bar world, travels to Indonesia, and how they learned to love what they do creating pop-ups in two Portlands. We begin with how they weathered the pandemic, having just opened Gado Gado months before the hammer came down. (Plus a new baby!!)
Finally, stick with this fun interview to the end, where host Chris prompts both Marian and Thomas to talk about what they love about each other.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
Dan Hart, founder of Prost, Stammtisch, Interurban and The Bantam Tavern joins us to talk about how Portland's first food cart pod with a pub attached to it came to be, in addition to its expansion to Bend.
We will talk about his bartending and love of skiing in his Eugene and California days, and how that led him to Portland. We'll also touch on his favorite spots to go in Portland, as we usually do.
Listen in for a very nice list of Dan's suggestions, which begin with his places!! You'll really want to go after hearing the genesis of his establishments.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
Dan Hart, founder of Prost, Stammtisch, Interurban and The Bantam Tavern joins us to talk about how Portland's first food cart pod with a pub attached to it came to be, in addition to its expansion to Bend.
We will talk about his bartending and love of skiing in his Eugene and California days, and how that led him to Portland. We'll also touch on his favorite spots to go in Portland, as we usually do.
Listen in for a very nice list of Dan's suggestions, which begin with his places!! You'll really want to go after hearing the genesis of his establishments.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
Ron Khormaei doesn't sit still. From an early age when he left oppressive Iran for Switzerland and then Oregon, to his noteworthy academic pursuits in engineering, to navigating the corporate world to round out his skillsets.
We talk to Ron about his journey to Oregon and his eventual stamping the best aspects of Portland into his cookware and knife products. There's a lot of food for thought in so much Ron says in this interview. Any entrepreneur or fellow Oregonian would appreciate the wisdom and spirit Mr. Khormaei imparts in this hour-plus talk. See his products at www.steelportknife.com Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
Ron Khormaei doesn't sit still. From an early age when he left oppressive Iran for Switzerland and then Oregon, to his noteworthy academic pursuits in engineering, to navigating the corporate world to round out his skillsets.
We talk to Ron about his journey to Oregon and his eventual stamping the best aspects of Portland into his cookware and knife products. There's a lot of food for thought in so much Ron says in this interview. Any entrepreneur or fellow Oregonian would appreciate the wisdom and spirit Mr. Khormaei imparts in this hour-plus talk. See his products at www.steelportknife.com Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
Lyf Gildersleeve of Flying Fish Company joins is again to talk about his recent decision to move to Mexico in the interest of educating his children with a more well-rounded approach than schools in Portland could offer. We discuss the reasons for that decision, how he plans to operate Flying Fish while there, and the adventure that ensued on his drive down with his family. We will also talk about quality of life, cannabis use, and his fishing trip experiences. Full disclosure: Host Chris Angelus' Portland Food Adventures has curated and produced trips with Lyf. Please check in to Right at the Fork's Facebook page to see the essay from Jim Downey that Chris mentioned: https://www.facebook.com/search/top?q=right%20at%20the%20fork Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
Lyf Gildersleeve of Flying Fish Company joins is again to talk about his recent decision to move to Mexico in the interest of educating his children with a more well-rounded approach than schools in Portland could offer. We discuss the reasons for that decision, how he plans to operate Flying Fish while there, and the adventure that ensued on his drive down with his family. We will also talk about quality of life, cannabis use, and his fishing trip experiences. Full disclosure: Host Chris Angelus' Portland Food Adventures has curated and produced trips with Lyf. Please check in to Right at the Fork's Facebook page to see the essay from Jim Downey that Chris mentioned: https://www.facebook.com/search/top?q=right%20at%20the%20fork Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
It's been nearly a month since Cort and Chris were in Oregon, let alone the same country. On this episode of the podcast, the two catch up on their travels (some more exciting than others) - and share of the things they experienced while away.
Hear where they've been, get some travel tips (which may or may not be helpful) and to wrap it all up, a good ten minues of dog/puppy talk.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
It's been nearly a month since Cort and Chris were in Oregon, let alone the same country. On this episode of the podcast, the two catch up on their travels (some more exciting than others) - and share of the things they experienced while away.
Hear where they've been, get some travel tips (which may or may not be helpful) and to wrap it all up, a good ten minues of dog/puppy talk.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
With the news that Morchella was named as one of the Top 50 New Restaurants in America by Bon Appetit, we thought it important to go back to September of 2021... just weeks before Morchella opened up and our conversation with Cameron Lee Dunlap.
Fresh off the heels of Cameron's excitement about his first mention in EaterPDX, we took it upon ourselves to host Cameron for the first time on a podcast.
Moving from the chef role at The Fireside, a second stint there, Cameron has gathered a team to open Morchella, slated to open its doors in mid-October, 2021. His first restaurant to which he can lay claim has his own will feature foraged edible food sourced by his staff. and others The restaurant will be built with a particular focus on quality of life for its employees, who will all be wearing numerous hats.
Cameron and Chris talk about the sustainability of social-forward restaurants, as well as his experiences at other restaurants, and which chefs he's watching in Portland.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
With the news that Morchella was named as one of the Top 50 New Restaurants in America by Bon Appetit, we thought it important to go back to September of 2021... just weeks before Morchella opened up and our conversation with Cameron Lee Dunlap.
Fresh off the heels of Cameron's excitement about his first mention in EaterPDX, we took it upon ourselves to host Cameron for the first time on a podcast.
Moving from the chef role at The Fireside, a second stint there, Cameron has gathered a team to open Morchella, slated to open its doors in mid-October, 2021. His first restaurant to which he can lay claim has his own will feature foraged edible food sourced by his staff. and others The restaurant will be built with a particular focus on quality of life for its employees, who will all be wearing numerous hats.
Cameron and Chris talk about the sustainability of social-forward restaurants, as well as his experiences at other restaurants, and which chefs he's watching in Portland.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
The Portland Food Scene is in mourning, with news of the tragic passing of renowned Aviary chef Sarah Pliner.
We asked our friend Gary Okazaki (Gary the Foodie) to share his thoughts on Sarah, having developed a unique relationship with Sarah during her time at Aviary.
Gary and Chris talk about her influence around town, and Gary shares some of her background and memories.
Right at the Fork is made possible by:
Zupan's Markets: www.Zupans.com
RingSideSteakhouse: www.RingSideSteakhouse.com
The Portland Food Scene is in mourning, with news of the tragic passing of renowned Aviary chef Sarah Pliner.
We asked our friend Gary Okazaki (Gary the Foodie) to share his thoughts on Sarah, having developed a unique relationship with Sarah during her time at Aviary.
Gary and Chris talk about her influence around town, and Gary shares some of her background and memories.
Right at the Fork is made possible by:
Zupan's Markets: www.Zupans.com
RingSideSteakhouse: www.RingSideSteakhouse.com
After nearly 8 years, Dirk Marshall of Marshall's Haute Sauce returns to podcast to talk about his own podcast, V H US, a selft described "film adjacent podcast."
Dirk shares the story of growing up in a video rental store and how box art shaped him into the person he is today - and what people can expect when they listen in.
Plus, an update about what he and Sarah have been up since we last spoke, including all the projects at Marshall's Haute Sauce (as well as a promise to have both Dirk and Sarah back to JUST talk sauce).
Learn more about Dirk's podcast here: www.vh-us.com
More on Marshall's Haute Sauce: www.marshallshautesauce.com
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide SteakHouse: www.RingsideSteakHouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
After nearly 8 years, Dirk Marshall of Marshall's Haute Sauce returns to podcast to talk about his own podcast, V H US, a selft described "film adjacent podcast."
Dirk shares the story of growing up in a video rental store and how box art shaped him into the person he is today - and what people can expect when they listen in.
Plus, an update about what he and Sarah have been up since we last spoke, including all the projects at Marshall's Haute Sauce (as well as a promise to have both Dirk and Sarah back to JUST talk sauce).
Learn more about Dirk's podcast here: www.vh-us.com
More on Marshall's Haute Sauce: www.marshallshautesauce.com
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide SteakHouse: www.RingsideSteakHouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
As we enter the off season, we're jumping back to a conversation from early Summer 2022 - with Sugarpine Drive-In's Emily Cafazzo and Ryan Domingo.
Joining us from their time away in Hawaii are Emily Cafazzo and Ryan Domingo of the now iconic Sugarpine Drive-In in Troutdale. We discuss the genesis of Sugarpine and how incredible the journey has been. We go back even further to the point where the couple met in Brooklyn at Andy Ricker's restaurant, of all places, and follow the reasons behind and the journey back to Oregon and the Columbia River Gorge. Both have quite a resume in the food world, and Emily discusses her days at Gotham Tavern with a cast of chefs who would later arguably be responsible for building the Portland food scene to what it has become.
We also discuss "Tastebound," a book about the bounty of the Mt. Hood and Columbia River Gorge region in which Ryan and Emily included their recipe for their Brown Butter Blondie with Blueberry Sauce.
This is a must-listen episode for Sugarpine fans or those who would like to precede their first visit with some excellent background, straight from the proprietors' voices.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide SteakHouse: www.RingsideSteakHouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
This week, we look back to March of 2020 - and our conversation with Emily Everett from Quaintrelle & Abbey Road Farm.
Emily Everett joins the podcast to talk about her journey from the East Coast to Portland, with an update on Quaintrelle and Abby Road Farm.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingsideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
On the heels of our discussion with @garythefoodie last week, when he suggested Mariah and Thomas Pisha-Duffly could be considered as part of the new guard of Portland's lauded restaurateurs, we invited the creative couple on the podcast to talk about how they got to where they are today. They share how they met in Boston's dive-bar world, travels to Indonesia, and how they learned to love what they do creating pop-ups in two Portlands. We begin with how they weathered the pandemic, having just opened Gado Gado months before the hammer came down. (Plus a new baby!!) Finally, stick with this fun interview to the end, where host Chris prompts both Marian and Thomas to talk about what they love about each other. Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
Gary Okazaki @garythefoodie joins us to bring us up to date on his latest Portland food experiences, including a few ways to tip the scales a bit to get a table at Kann. We talk about his ambassadorship with a few restaurants, his favored food cart, who the new kingpins are in the Portland food world, and of course, why the Mets will win the World Series this year.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
Gary Okazaki @garythefoodie joins us to bring us up to date on his latest Portland food experiences, including a few ways to tip the scales a bit to get a table at Kann. We talk about his ambassadorship with a few restaurants, his favored food cart, who the new kingpins are in the Portland food world, and of course, why the Mets will win the World Series this year.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
For the first time in 7 years, we bring the positive vibe of Tyler Malek to our guests through a fun conversation about what motivates Tyler at Salt & Straw, and how things have evolved as the company has grown from 2 employees to over 1000 in a handful of states around the country.
We'll talk about how becoming a father has changed his perspectives in life and business, and then we discuss the company's new product, ice cream specifically for your beloved dog-- how that came about, and what he wanted to accomplish.
You can find prior episodes with Tyler on the podcast by searching for episode 54. His cousin and co-founder, Kim, joined us on episode 126.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
For the first time in 7 years, we bring the positive vibe of Tyler Malek to our guests through a fun conversation about what motivates Tyler at Salt & Straw, and how things have evolved as the company has grown from 2 employees to over 1000 in a handful of states around the country.
We'll talk about how becoming a father has changed his perspectives in life and business, and then we discuss the company's new product, ice cream specifically for your beloved dog-- how that came about, and what he wanted to accomplish.
You can find prior episodes with Tyler on the podcast by searching for episode 54. His cousin and co-founder, Kim, joined us on episode 126.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
We spend an hour with Aundre Barnes, who has been serving diners at Portland's Urdaneta for the past 7 years. Aundre is a native Portlander and has seen many changes over his years here. He's worked in banking and in voice-over work along the way. He shares with us some of the reasons for his passion and his love of the industry, which run from the soulful experience of gaining first-hand knowledge of Spanish cuisine during Urdaneta's company field trips in addition to his admiration for Chef Javier Canteras, whose Basque roots shine through in his unique cuisine. Aundre will share some of his favorite Portland haunts, as well as some of his favorite travel destinations. Disclosure: Right at the Fork host Chris Angelus is associated with Urdaneta and Aundre with his trips to Basque Country offered through Portland Food Adventures. Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
In this classic episode of RATF, we go all the way back to July of 2014, to a conversation with Jeff Trenary of Kingfisher Farms. Sadly, Jeff passed away earlier this year. Over the years, we talked regularly with Jeff about coming back on the show, but never made it happen. This reposting of of episode #27 will serve as our tribute to a great person.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
Original Post:
Farmin'! Get to know a man responsible for the wonderful vegetables that land on your plate. Oh, and how to properly pronounce "Nehalem." It's Jeff Trenary from Kingfisher Farm.
Mentioned in this episode:
www.nostrana.com/
www.bluehouronline.com/
www.clarklewispdx.com/
www.taradpdx.com/
www.facebook.com/vinomanzanita
www.higginsportland.com/
www.roe-pdx.com/
www.woodsmantavern.com/
www.trifectapdx.com/
Bryan Deckert has been running the busy Country Cat restaurant at PDX since it first opened its doors. Along the way it's garnered BEST AIRPORT RESTAURANT honors twice, and is a model for the many new local brands making airport experiences better.
Bryan talks to us about what goes into running such a busy, quirky operation with different hours and structures, especially through the pandemic. We also touch on Bryan's earlier days at Pazzo, where he was in charge of making dignitaries, like Michael Jordan and Charles Barkley, happy.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Flying Fish's Chef Erik Englund joins us on the podcast today to talk about his journey from the Detroit area to Portland 12 years ago, with stops at fabled Gruner and CDC at Bamboo Sushi for years. There, he procured seafood from Lyf Gildersleeve during his food truck days on Hawthorne, and the rest is current history.
Lyf brought Erik in to assist him at his former oyster bar at Providore and then built a restaurant around Erik's talents, which can now be enjoyed at their fish market and restaurant on East Burnside.
We talk about Erik's appreciation for the beauty of natural Oregon and sanity in kitchens as well.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
With the recent news that Mike Aldridge was talking his Mid City Smash Burger to Bend, we felt it appropriate to bring back our conversation with Mike about the origins of Mid City.
ORIGINAL POST:
Chef Mike Aldridge has been on quite a career and personal journey over the past couple of years. Mike, a native North Dakotan, has cooked in some of Portland's well-known restaurants, including Urban Farmer, Imperial and Headwaters, among others. He became chef at the coastal restaurant, Salmonberry Saloon in 2017 and garnered lots of press for making hay in a region not known for great dining. After leaving there, he started his own pop-up, Ope, in Portland, with the goal of opening up a place near Mt. Hood, where his heart as a winter enthusiast had always drawn him.
His love of New Orleans drove him to expand his horizons there in early 2019, but when the pandemic hit in 2020, his plans were derailed, as restaurants struggled through yet another calamity in that city. To make ends meet, he started making burgers at home and offering them to friends and neighbors. Before he knew it, he was sold out each time he put his burger party together. Now, we talk to Mike about his adventure back to Portland, and the opening of Mid City Smash Burgers as a food cart. Mike talks about his plans to expand that business and realize his dream of a brick and mortar restaurant on this episode.
@midcitysmashburgers on Instagram
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
We are seeing a coming of age in the suburbs with regard to their food scenes, so Wendy Bumgardner (Insta: @locavoregon) joins us to give us a seasoned food-lover's guide to Vancouver, WA , as well as some walking suggestions in the city. Wendy also talks about some of the pop ups in the region she's been enjoying as well as an overview of why she enjoys going on Portland Food Adventures' international trips. Note and full disclosure: Host Chris Angelus operates Portland Food Adventures. This episode of Right at the Fork is sponsored by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
Our guest this week is Michael Westfall, co-owner of Tapphoria, a taphouse in Tigard, Oregon.
Cort catches up with Mike to talk about his journey from business school to starting a party bus company, running a coffee shop to eventually creating Tapphoria.
Hear about the challenges of the pendemic, ways they've had to change their business approach - and what Mike thinks about some of Portland's big restaurant names moving to the suburbs.
Tapphoria's 8th Anniversary Events take place July 13th & 14th. Learn more here: www.tapphoria.com/
This episode of Right at the Fork is sponsored by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
On this holiday weekend, we got back to May of 2021, and our conversation with Michael Gibbons.
Michael Gibbons and his wife own Papa Haydn and Jo Bar, which have been a staples in the Portland Food world since they met each other as employees at Papa Haydn many cakes and drinks ago. Since then, they've largely stepped away from the day to day operations to leave that responsibility in younger, capable hands, including their son Brendan.
We talk to Michael about his trajectory from a kid in LA slinging burgers to Reed College in the 70s to his building of Papa Haydn's bar program as a stop between semesters, which of course turned into the love of his life with the love of his life for years and years. We also talk about service, Portland as a city now and how it may fare coming out of the pandemic. And the Dodgers.
This episode of Right at the Fork is sponsored by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
In this month's flashback episode, we go all the way back to December of 2021 - and our conversation with Chip MacGregor of MacGregor's Whiskey Bar in Manzanita and Cannon Beach.
We get to know Chip MacGregor, co-proprietor of MacGregor's Whiskey Bar with locations on the coast in Manzanita and Cannon Beach. Chip and his wife Holly met by chance through their writing connections in the very building they now operate. We talk about the business of whiskey and how both locations seem a bit different, where Chip suggests people check out in Portland for great whiskey experiences, and even how to go to the Bourbon Trail with them for their first whiskey experience that goes deeper.
Here's the address to which you can send funds to help Lynn Kyriss recover from her car accident, follow this link:
https://www.macgregorswhiskeybar.com/
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
He's back for the third round, and this time, Erick Russ of Pono Brewing brings his partner, founder and brewmaster of Pono Brewing, Larry Clouser. We hear about their unique challenges during the pandemic, how friends and other breweries stepped up to help - and what futures plans are in the works.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide SteakHouse: www.RingsideSteakHouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
We open the mics up with Lathen and Anne-Marie Gorbett, producers of the video series focusing on the Portland food world, Bridge to Table. We discuss their motivations for producing such a series, the challenges, and of course their creative vision and the plan to accomplish producing continued episodes. Lathen and Anne-Marie also talk about what they have learned about Portland's food professionals' tribulations through the pandemic and what they see for a renewed and vibrant industry. We also talk about how they plan to finance their project.
Watch the pilot episode here: https://youtu.be/vK609oIdvFc
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide SteakHouse: www.RingsideSteakHouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
Joining us from their time away in Hawaii are Emily Cafazzo and Ryan Domingo of the now iconic Sugarpine Drive-In in Troutdale. We discuss the genesis of Sugarpine and how incredible the journey has been. We go back even further to the point where the couple met in Brooklyn at Andy Ricker's restaurant, of all places, and follow the reasons behind and the journey back to Oregon and the Columbia River Gorge. Both have quite a resume in the food world, and Emily discusses her days at Gotham Tavern with a cast of chefs who would later arguably be responsible for building the Portland food scene to what it has become. We also discuss "Tastebound," a book about the bounty of the Mt. Hood and Columbia River Gorge region in which Ryan and Emily included their recipe for their Brown Butter Blondie with Blueberry Sauce. This is a must-listen episode for Sugarpine fans or those who would like to precede their first visit with some excellent background, straight from the proprietors' voices. Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide SteakHouse: www.RingsideSteakHouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
In this Classic episode of Right at the Fork, we head back to October of 2019 and our conversation with Kristen Murray.
A lot has changed for Kristen in the time since our chat, including a move for MÅURICE. Hear more about it, here.
ORIGINAL POST:
MÅURICE's Kristen Murray's story begins in Southern California, baking with her great-grandmother and great-aunt.
On this episode, hear about Kristen's journey from California, to New York City, to France and eventually Portland (with many more stops in between), and the eventual creation of MÅURICE.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide SteakHouse: www.RingsideSteakHouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
Salem native Rex Robertson joins us to discuss his exciting new restaurant, Cozy Taberna, that just opened in a few months ago. We follow Rex's journey from falling in love with his father's A&W Restaurants in Salem as a kid, to working in finer dining over time and realizing hospitality was for him. He and his wife Lois bought a hallmark deli in Salem and turned that into the popular Little Lois, which is now humming along. They brought partners into that business and decided it was time to try something bigger. Rex found a big restaurant space in a downtown Salem alley and were then introduced to both John Gorham and Ryan Magarian, both who made their marks in Portland over the years. Both consulted to help develop the menu and the bar program at Cozy. Rex talks about his relationships and what excites him about Salem. We'll get his suggestions of things to do in Salem as well as some of his other favorite local restaurants.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide SteakHouse: www.RingsideSteakHouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
Bill Oakley is a television writer and producer, maybe best known known for writing for the Simpson's (where he was also the co-show-runner), as well Portlandia and much, much more. For the past 13 years, he has also called Portland home. In this episode, we talk about him growing up in Maryland, his time at Harvard, working in Hollywood and of course what brought him to Portland. We also dive into his latest venture, the Steamed Ham Society & Food Discovery Club, which you can learn more about (and sign up for!) here: https://www.patreon.com/steamedhamssociety Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide SteakHouse: www.RingsideSteakHouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
If you've watched television in Portland over the past 10 years, there's a really good chance you've seen today's guest.
Cassidy Quinn is a Pacific Northwester with roots in Seattle, before moving to Portland. For years, you could see her on KGW 8, with featured segments about things going on in Portland. From 2018 to 2020, she was the host of Tonight with Cassidy. And if you're fan of country music, you can hear Cassidy on 98.7 The Bull each weeknight.
In 2021, she created the Mentally Together podcast to talk about mental health. Learn more about it here: https://pod.link/mentallytogether
In this episode, Cort and Cassidy talk about her dog Summit, her college choice and a move to the East Coast, her dining pics in Boston and Portland.
Plus, if you're listening to this on the day of release (May 6), Cassidy is the emcee for a fundraising event for the Dougy Center. Learn more about it (and donate if you'd like) here:
https://dougy.ejoinme.org/reflection2022
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide SteakHouse: www.RingsideSteakHouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
It was only a few months ago that we originally released this episode featuring Kimberly and Vitaly Paley, talking about the closure of Paley's Place - but it doesn't get much bigger than the Paleys in the Portland food world. From January 2022: We're more than honored to have Vitaly and Kimberly Paley join us for the first interview of Right at the Fork's ninth year. The Paleys opened Paley's Place in 1995 and after so much recognition in and outside of the restaurant industry, they went on to own and operate Imperial, Portland Penny Diner, Crown Pizza, Headwaters and Rosa Rosa. With Beard nominations and wins, an Iron Chef victory, this duo didn't need to prove anything to anyone, except to do what was best by their employees and patrons--and now themselves. As the pandemic reared its ugly head on those hotel-based restaurants, they were left to tune and hone Paley's Place during a very tough time. This caused them to evaluate their lives, and we'll hear in this interview exactly how the decision to close the restaurant at the peak of their game came about. We talk about the health of the restaurant industry, what the Paleys are doing and plan on doing with the time they never had, whether they have plans to move from Portland, and best of all, their recipes for long-lasting love. Be sure to check out their original Right at the Fork interview here: Right at the Fork is supported by: Zupan's Markets: RingSide Steakhouse:
It was only a few months ago that we originally released this episode featuring Kimberly and Vitaly Paley, talking about the closure of Paley's Place - but it doesn't get much bigger than the Paleys in the Portland food world.
From January 2022:
We're more than honored to have Vitaly and Kimberly Paley join us for the first interview of Right at the Fork's ninth year. The Paleys opened Paley's Place in 1995 and after so much recognition in and outside of the restaurant industry, they went on to own and operate Imperial, Portland Penny Diner, Crown Pizza, Headwaters and Rosa Rosa. With Beard nominations and wins, an Iron Chef victory, this duo didn't need to prove anything to anyone, except to do what was best by their employees and patrons--and now themselves. As the pandemic reared its ugly head on those hotel-based restaurants, they were left to tune and hone Paley's Place during a very tough time. This caused them to evaluate their lives, and we'll hear in this interview exactly how the decision to close the restaurant at the peak of their game came about. We talk about the health of the restaurant industry, what the Paleys are doing and plan on doing with the time they never had, whether they have plans to move from Portland, and best of all, their recipes for long-lasting love.
Be sure to check out their original Right at the Fork interview here: #25 The Paleys
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
With the news that Gabriel Rucker's Canard is opening a second location in Oregon City later this year, we felt it appropriate to bring back this classic episode, recorded just days after Gabriel had opened the first one.
From January 2018:
Gabriel Rucker left a busy lunch service at his newly opened Canard to talk to Chris and Cort about how life has changed for him since opening his third restaurant, while raising a family.
Hear about how he manages his time and what people should expect at Canard.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide SteakHouse: www.RingsideSteakHouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
We use milkshakes to pivot to the founder of a new business in Portland, Creative Culture, which provides the space and resources for creative expression for families and individuals. Dell Ann Upp started her concept in Kansas City, and then found herself in Portland through a new relationship and thought Portland would have an appetite for her unique business. We talk about how she got started, what her vision is moving forward, and how her daughter is following in her entrepreneurial shoes with milkshake development and other ideas. We also hear about Dell Ann's favorite restaurant discoveries since she's made Portland her home half the time.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
@SweetCreaturepdx chef and Dame's pastry chef Gabriella Martinez joins us on the podcast to talk about how much she enjoys working with Patrick McKee at Dame and the ability to expand her creativity by collaborating and consulting with others. It turns out that the inability to work outside her day job was one of the reasons she departed from Republica, where she had worked for a while after moving to Portland from Los Angeles and some high profile gigs there. We will talk about how her Mexican background plays a part in her menu development at Dame as well as her work schedule and how she plans to balance work and life moving forward.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
Eater's Brooke Jackson Glidden returns as a guest on the podcast to talk about what restaurants and food carts are new and interesting to her, and what will be opening in Portland over the next few months. We talk James Beard Foundation Awards and her potential influence on those. Of interest to some listeners and some of her readers might be what fast food Brooke enjoys, about which she really doesn't get to write too much about. (We doubt she's written about a McDonald's opening or an update to their app!).
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
We go back to January 2018, and our first conversation with Lyf Gildersleeve of Flying Fish Company. You'll hear Lyf's origin story, plus some promotion the 2018 Shuck event.
Lyf Gildersleeve, son of an avid fisherman, picked up his love and knowledge of seafood at an early age.
We talk about how he started at markets in Idaho and built his Flying Fish business into one of the premier fishmongers in Oregon.
With the first annual Shuck Portland event coming in early February, Lyf educates us on the history of oysters in the Northwest and what needs to be done to move the industry towards sustainability.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
Jonathan Jones of Salem's Epilogue Kitchen and Cocktails makes his first podcast appearance with us just after his recent 2022 James Beard Foundation Best Chef Northwest nomination.
He asked us if we could focus on the positive, and for sure we did that, discussing what the nomination means to him, his paths from southeast Pennsylvania to Wisconsin and Vermont to Oregon to garner such an accolade, along with some of the people who helped inspire and instill in him what it took to be not only a great chef, but a responsible restaurant owner and active citizen. Jonathan espouses appreciation for all the places he's lived, and especially for those things that make him satisfied with his and his wife's choice to move to Oregon. We do spend some time on his activism, partly manifested in encouraging reading with the library maintained at Epilogue, as well as the energy required to put forth to be an active person. We talk about what he has learned in promoting the interests of the underserved, and what changes he expects in the marathon of spreading understanding of the meaning and need for the Black Lives Matter movement . We really enjoyed this talk and hope you supplement listening to this episode with a visit to Epilogue Kitchen and Cocktails in Salem to meet Chef Jonathan in person. @epiloguekitchen https://linktr.ee/Epiloguekitchen Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
We catch up with Gary Okazaki, known to many as Gary the Foodie. Gary fills us in on what he's been up to in Portland now that he's not traveling as much. We talk about the influence he's had on restaurants' success and noteriety. We touch on his relationship the chefs he promotes on his Instagram. Gary and Chris talk baseball and Blazers, too, in a short moment featuring Gary the Sports Guy.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
We travel to the coast on this episode to talk about one of Chris' favorite new haunts, JAndy Oyster Company in Tillamook, with proprietors Tamra and Todd Perman. Todd is a logger turned oyster farmer. We talk about his journey from wanting to be a chef and his acceptance to the CIA, to logging and how he decided to head to the coast and Netarts Bay to farm some of the freshest oysters on the West Coast. Todd and Tamra met in church, and her love of farming and Bay to Bar food stems from her childhood in Texas, growing up on a farm. We'll also touch on some of Todd and Tamra's favorite spots in the Tillamook area, for those looking for new suggestions, and great burgers.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
We flash back this week to July of last year - and a conversation with Katherine Benvenuti of Fills.
Katherine Benvenuti, pastry chef and proprietor of Fills, joins us to talk about all the ups and downs she's experienced since opening Bar King six days before the pandemic. That upheaval has led to her new venture, Fills Donuts, as well as being partner in the new Tasty restaurant. We discuss donuts, tipping, work/life balance, sweet versus savory, how Lake Oswego compares to Portland, the challenging labor market and how best to navigate that from an operator's perspective, and more.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
Once again, Lisa Schroeder joins us to discuss the challenges she's had to navigate at home and at her restaurant, Mother's Bistro. Lisa invested her life savings and so much energy into her new, larger location prior to the pandemic. Now that business requires a lot more of everything from staff, to money and yes, customers. Lisa talks about all the challenges the last two years have presented, including financing to keep the business rolling (and how she procured grants to keep things going), staffing shortages and her take on today's industry work ethic and what it takes to work at Mother's. We also talk about the vandalism her restaurant has sustained, what the city might do to turn things around, and operating an establishment that surely relied on tourism... without tourism. Lisa also shares with us that she and her husband Rob have raised her grandchildren right through the pandemic WITH NO KITCHEN AT HOME!!! You couldn't write this. We also hear from Lisa what some of her favorite spots are in Portland, and where she and Rob eat these days. Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Special guests on this podcast include George and Lynette Hauptman, who have operated their Canyon Outfitters business out of Halfway, Oregon on the Snake River for 42 years. George and Lynette are arguably the most knowledgeable guides in the deepest gorge in North America. Their special hospitality includes serving excellent food trip after trip (over 1000 of them!) in some of the most spectacular surroundings to be found in Oregon. Our host Chris serendipitously met George and Lynette in 2020 while staying at their bed and breakfast in Halfway, and asked the Hauptmans if they'd like to host trips with Portland chefs on the river. For the second year now, Chris' Portland Food Adventures brings Chef Jonathan Gill of RingSide Steakhouse (podcast sponsor), and Lyf Gildersleeve (frequent podcast guest) of Flying Fish on the river for fun trips with interested adventurers. We talk to George and Lynette about their long history together creating magical river trips: How they met, their eventual retirement, and some fun anecdotes and historical notes they've learned over their years guiding trips. Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Garrett Peck joins us on the podcast to discuss his new life and business in Bend. We talk about how the decision came about to close all the restaurants he co-owned and managed in Portland: Imperial, Rosa Rosa, Headwaters, Crown, and how he and his wife Jonie decided to move to Sisters, Oregon to start new lives and businesses. Not long after landing there, Garrett connected with John and Renee Gorham to develop Rancher Butcher Chef, which will open in the Spring of 2022. Garrett speaks first-hand about how the turmoil in downtown Portland was impossible to navigate and have a viable business. We also talk about Garrett's strong relationship with Vitaly and Kimberly Paley, having worked side by side with them for years in the Paley's empire. Lastly, you'll get Garrett's hidden gems in Bend to visit to eat and drink. Listen to the end for that!! Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
With news that Clyde Common has closed down, we go back to May of 2019 and this conversation with Nate Tilden.
ORIGINAL POST:
Hard to believe it took us 6 years to finally have Nate Tilden on the podcast (our fault, not his!).
Nate has been working in the restaurant industry for well over 20 years, having started out as a dishwasher and then working his way up to chef. He managed Castagna for a few years, before opening up Clyde Common in 2007. In 2010, he opened the sports bar Spirit of 77 in the Rose Quarter. He's also the co-owner of Olympia Provisions, Bar Casa Vale, Rushmore Baking and more.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Dame's Chef Patrick McKee joins us on the podcast to discuss his storied career, including many thoughts about the closing of Paley's Place. Patrick worked for over 10 years with Vitaly and Kimberly Paley, and learned so much from them about what forms his base of knowledge and values to this day. Patrick opens up about how he's maintained his sobriety through the challenges of Covid, but most importantly, the loss of his dear son Henry just after he started his pop-up Estes, before he folded that into the current iteration of Dame. Patrick also shares with us how much going to Italy this past year meant to him, with plans to continue seeking out and honing his culinary roots. Tasia Bernie helps us introduce this episode. She's been a guest on our show and also happens to be Patrick's personal trainer. She's a well-seasoned Portland diner, curating chefsfeed, and considers Dame her favorite spot. Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
We're more than honored to have Vitaly and Kimberly Paley join us for the first interview of Right at the Fork's ninth year. The Paleys opened Paley's Place in 1995 and after so much recognition in and outside of the restaurant industry, they went on to own and operate Imperial, Portland Penny Diner, Crown Pizza, Headwaters and Rosa Rosa. With Beard nominations and wins, an Iron Chef victory, this duo didn't need to prove anything to anyone, except to do what was best by their employees and patrons--and now themselves. As the pandemic reared its ugly head on those hotel-based restaurants, they were left to tune and hone Paley's Place during a very tough time. This caused them to evaluate their lives, and we'll hear in this interview exactly how the decision to close the restaurant at the peak of their game came about. We talk about the health of the restaurant industry, what the Paleys are doing and plan on doing with the time they never had, whether they have plans to move from Portland, and best of all, their recipes for long-lasting love.
Be sure to check out their original Right at the Fork interview here: #25 The Paleys
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
As Right at the Fork starts it's 9th year (wow!), Chris and Cort take a look back at some of their favorite and most memorable episodes from the past 8 years.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
This episode includes portions of the following podcasts:
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25 - The Paleys
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54 - Tyler Malek
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89 - Ken Forkish
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118 - Kelly Cox
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171 - Micah Camden
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217 - Kristen Murray
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228 - John Gorham (we said #226 in the episode)
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276 - Michael Gibbons
We get to know Chip MacGregor, co-proprietor of MacGregor's Whiskey Bar with locations on the coast in Manzanita and Cannon Beach. Chip and his wife Holly met by chance through their writing connections in the very building they now operate. We talk about the business of whiskey and how both locations seem a bit different, where Chip suggests people check out in Portland for great whiskey experiences, and even how to go to the Bourbon Trail with them for their first whiskey experience that goes deeper. Here's the address to which you can send funds to help Lynn Kyriss recover from her car accident, follow this link: https://www.macgregorswhiskeybar.com/ Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Since we shared Nico's story last week, a lot has changed for Nico and Nico's Ice Cream - after the cargo trailer Nico uses for his business was stolen.
You can help Nico raise funds to replace the trailer via a GoFundMe account here: https://www.gofundme.com/f/help-me-recover-costs-for-stolen-cargo-trailer
Original Post:
Nico Vergara grew up in Northeast Portland, and then set about exploring the world. His adventures had him picking mangoes to survive in Columbia, in precarious situations with strangers without a dollar in his pocket, but the big eye opener was in New Zealand when he experienced a new kind of ice cream. And now here he is, back in Northeast Portland, bringing that delight he discovered on the other side of the world to Portlanders. We talk to Nico about his journeys that led up to his ice cream shop and cart, and what he's experienced since opening.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Nico Vergara grew up in Northeast Portland, and then set about exploring the world. His adventures had him picking mangoes to survive in Columbia, in precarious situations with strangers without a dollar in his pocket, but the big eye opener was in New Zealand when he experienced a new kind of ice cream. And now here he is, back in Northeast Portland, bringing that delight he discovered on the other side of the world to Portlanders. We talk to Nico about his journeys that led up to his ice cream shop and cart, and what he's experienced since opening.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Jeff Ridabock is 64 and he's had enough. We talk about what went into the decision to close his fabled Home Grown Smoker Vegan BBQ restaurant, and what he hopes to do in life going forward. Jeff fills us in on the ideal relationship with a buyer for the restaurant. Make sure to listen to Jeff in our previous interviews, Right at the Fork Episodes 12 and 280.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Tasia Bernie is passionate about food. In April, 2021, Tasia realized there was no source to find out which restaurants in Portland were featuring what type of dining--indoor, outdoor, takeout, etc. So, she added another baby to her responsibilities as a Mom and her personal training and nutrition business, that of a resource for diners to find out information restaurants may not be updating on their websites.
In the process of building and maintaining FeederPDX, she's met many people in Porltand's food world and experienced quite a few restaurants that have managed to either open during the pandemic, or sustain.
Tasia joins host Chris Angelus this week to talk about food experiences, what she's liking right now in Portland, and what makes Portland unique. And what episode of Right at the Fork would be complete if we didn't delve back into embarrassing moments at the dining table? Listen to find out.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Joy Church joins Jason Ericson of Eastside Distilling to talk through their new line of spirits including Burnside Black Barrel Strength Rye and Burnside Whiskey. Head Distiller Jason Ericson shares his background with us and much, more more.
Right at the Fork podcasts are supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
It's always a great conversation with Anthony Cafiero, who has a diverse background cooking in Portland. From his early days before Nostrana, to his Tabla Bistro tenure, to Racion, to vegan ice cream and a number of pizza gigs, Chef Anthony recently opened his own place, Meta Pizza in Portland's Brooklyn neighborhood. We talk about that cooking history, what he's learned, and how Meta Pizza came about after his job shifted in Micah Camden's organization during the pandemic. Mostly importantly, according to host Chris Angelus, there WILL be white clam pies in 2022!!! Find Anthony at @metapizzapdx and make sure to visit metapizzapdx.com to order. Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Neil Thompson, aka Vic Starman, co-owner of Park Avenue Fine Wines in Portland, joins us to talk about how downtown is recovering from the events of the past year, and how tourism is going to be the linchpin at the heart of a new-look Portland. Neil, having landed in Portland just before the turn of the century, shares what he loved about it then and how things have changed. Neil also talks about some of his Beaverton food faves, and what his guilty pleasures are when it comes to chain restaurants. We also talk about his southern routes and how that corresponds to values in Oregon. Find Neil at parkavenuewines.com and also @vicstarman Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
With the holidays around the corner, we thought this conversation with Eytan Zias might be an "idea starter" for the holiday shopping...
No matter how you slice it, our conversation with knife maker Eytan Zias is a must-listen for anyone who uses knives either at home or in a professional kitchen. We previously interviewed Eytan three years ago (Episode 161) when he told us his backstory of Portland Knife House.
Now we will hear how he is living and working his dream of crafting and selling uniquely American-made high quality kitchen knives with Steelport, only a week old company as of the recording of this interview. (April 5, 2021). Eytan worked nights during the pandemic to craft and hone his knives, while simultaneously overseeing his kids' schooling and running Portland Knife House. Chris and Eytan talk about what makes a quality knife, who would notice the quality, and what it takes to maintain one. Also, Eytan shares the story of his full sleeve tattoos, which is not what you would think! Listen to find out lots more.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Upon seeing Thubten Comerford's Facebook post showing him sending off his first shipment of his Buckman Brines product, host Chris Angelus asked Thubten if he'd like to be a guest on our show. As it turns out, the first shipment of his top quality pickles was going to Southern California, where Thubten grew up. Some of the things we learn about Thubten in this podcast are that his childhood friends in Malibu are now A-list celebrities, Thubten served in the military, which we discuss in the context of being a gay man escaping the discomfort of his early home life. We'll talk about the difference between "vegan" and "plant-based" as well as how Thubten's shift to a 99.97% (he calculated this!) plant-based life has helped him become healthier, and how he still enjoys some meat or cheese here and there when the situation calls for it. Thubten had all the ingredients put together for a plant-based TV chef show. We'll hear about the format, and why that hasn't happened... yet! Thubten also shares some of his impressions of Portland and how he got here, along with some of his favorite plant-based restaurants in Portland. This is a fun interview you'll want to listen to before checking out buckmanbrines.com. Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
The October edition of the Joy of Drinking Podcast is here. Here, Joy Church talks to Christine and Steve Hopkins, owners and founders of Aimsir Distilling, sat down to talk about their delicious foray into the wonderful world of spirits. The distillery will celebrate their one year anniversary in December. Such an impressive accomplishment!
Right at the Fork podcasts are supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Alex Frane, whom many may recognize from his writing with Eater, Thrillist and other publications, joins us to talk about many issues affecting the Portland food industry. Alex talks about how his the topics he wrote abouts changed from restaurant openings to social and business issues that hit so many beloved operators when Covid smashed down on us. Alex shares some of his favorites with us, which are peppered in throughout the interview. We also talk about transportation issues in relation to writing about food. Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
We connect with Scott and Emily Ketterman, well-known for their Crown Paella catering company all over Oregon, which became vulnerable to the effects of Covid and has had to cease operations--at least for now. Now, the duo is excited to move in a new direction with Pizza Kat, the just opened pizza spot on West Burnside in Portland, providing Scott and Emily with a viable business with which to move forward post-pandemic. We talk about how they met years ago in the kitchen, the influence working at Simpatica Dining and Laurelhurst Market had on Scott's career, as well as their pizza-specific inspirations, among other tasty topics. Find them at Pizzakat.com and @pizzakat on Insta Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
With the news that the Vitaly and Kimberly Paley will be closing down Paley's Place in November, we felt it important to bring back our original conversation with the couple.
Original Introduction:
Get to know the first couple of Portland's restaurant scene: Vitaly and Kimberly Paley. Hard working, generous of spirit, and still in love after 25 years and 3 restaurants.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
Fresh off the heels of Cameron's excitement about his first mention in EaterPDX, we took it upon ourselves to host Cameron for the first time on a podcast. Moving from the chef role at The Fireside, a second stint there, Cameron has gathered a team to open Morchella, slated to open its doors in mid-October, 2021. His first restaurant to which he can lay claim has his own will feature foraged edible food sourced by his staff. and others The restaurant will be built with a particular focus on quality of life for its employees, who will all be wearing numerous hats. Cameron and Chris talk about the sustainability of social-forward restaurants, as well as his experiences at other restaurants, and which chefs he's watching in Portland. Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
In this episode of the Joy of Drinking Podcast, listeners get to hear from Pechluck.
Pech is a Portland-based food & beverage enthusiast, influencer, and blogger. She recently competed in Crater Lake Spirits annual "Claim Your Spirit of Adventure Cocktail Contest." Learn more about Pech's "Autumn Rejuvenation" entry and get tips on what to drink and where to eat this fall!
Read Pech's food and travel blog here: www.pechluck.com
Right at the Fork podcasts are supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
After announcing the scheduled opening of his new retail wine shop, we caught up with Andy Fortgang, known to many as the business brains behind Portland's storied Le Pigeon and sister restaurant/bar Canard, which Andy owns with Chef Gabriel Rucker. We discuss Andy's new project, Flor, and the genesis behind it, as well as the severe challenges of owning two restaurants through the recent pandemic. Andy tells us what the current operating situation is at both restaurants. This is a must-listen, since Andy will be expanding his horizons from and in addition to two of the most important restaurants in Portland. Right at the Fork is supported by: Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
We catch up with Kurt Huffman of ChefStable to discuss lots to do with the state of the restaurant business in 2021. Having a stake in dozens of projects and restaurants gives Kurt and great perspective on some of the challenges facing both restaurants and their employees, and diners these days. We talk about his new projects in Lake Oswego and Beaverton and perhaps as far as the Oregon Coast. We touch on the evolution of buying the Tasty brand from John and Renee Gorham. Kurt also shares how boxing has helped him deal with the stresses of owning a host of restaurants. Also, we hear why if all goes as planned, Kurt will be living in France in 2023. Lastly, we talk about the loss of much of the foundation of Portland's hallmark restaurants and chefs with the exit of Andy Ricker, John and Renee Gorham, and Jose Chesa from the city. The link to donate to Chef Chesa's GoFundMe campaign is here: https://www.gofundme.com/f/help-the-chesas-rebuild-their-home Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
Chef Kyo Koo, whom Portlanders will know from his days at BlueHour and more recently as proprietor of Danwei Canting, joins Chris to talk about working on his new concept in New York City, Bokki Seoul. Coming out of the pandemic, Chris asks Kyo about his thoughts about fast casual, take-out, and whether something closer to fine dining is something we can expect to return like the days of old.
Issues like rent and labor are considered, as well as what may be in store for Portland's food scene coming out of the pandemic (we hope!)
This episode of Right at the Fork is sponsored by:
Zupan's Markets: www.Zupans.com
Andina: www.AndinaRestaurant.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
Jason French was once referred to as an "Portland ambassador" by our host Chris Angelus when it came to Portland's food world, but even beyond that: embodying much of the spirit of the city, a dozen years ago to the point before Covid hit. Cut to 2021, and Jason is moving out of the hospitality business and into personal coaching for men, utilizing many of the skillsets and experience he gained as chef/owner of Ned Ludd, which he's now selling. We talk about his years at Ned Ludd, where Portland is now as a city and how we got here, and also why men can benefit from his introspective coaching. Email Jason at jason.f.french@gmail.com Or check him out on Instagram: @jasonffrench And his wife Carrie: @carriekalscheuer
The Joy of Drinking Podcast returns, as Joy sits down with Carrie from Greater Goods!
If you've ever tasted their delicious CBD chocolates, you know that everything they create is of superior quality and is absolutely delicious.
Carrie and Jody share with Joy details about a new line of products: 100% vegan CBD gummies.
Right at the Fork podcasts are supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
We venture outside of Oregon this week with Mary Amter, host Chris' former beloved neighbor in Connecticut, who joins us to talk about her cooking classes geared for kids and adults. Covid brought her classes online, which can be found on Facebook here: https://www.facebook.com/mccguilford/videos. Mary talks about her childhood cooking with Mom and Dad, her husband's chef and teaching world, and how she decided, as a busy mother of three teenage kids, to start offering cooking classes on the Connecticut shoreline. Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
Lauro Romero, chef of República , a new hotspot on the Portland food scene, joins us to discuss his childhood and Mom's influence in his native Mexico on his food sensibilities. We track his journey from farms in Mexico through Utah to Portland, where Chef Lauro helmed one of Portland's best seafood spots, King Tide. Chef talks about the things that came together with his partners to form what he believes is a perfect team to offer great food, drinks, coffee and service at República.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
MÅURICE's Kristen Murray's story begins in Southern California, baking with her great-grandmother and great-aunt. On this episode, hear about Kristen's journey from California, to New York City, to France and eventually Portland (with many more stops in between), and the eventual creation of MÅURICE.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
Mike Thelin joins us again to talk about rethinking Feast Portland, and what's important to the pared down, revised festival this year, and as the organization looks beyond the pandemic to future years. Chris and Mike get into a discussion about restaurants and Portland and quality of life. Mike always gives us a great conversation, and this is no exception. You can hear about Mike's food, life and business background in episode 122. Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
We asked Anne Hubatch to join us to discuss her family trip around the west this summer with her kids, visiting national parks and monuments along the way. The first part of the podcast is dedicated to the wonders of long summer road trips, and then in the second segment we talk about Anne's journey to become a self-employed winemaker. We discuss Helioterra and how she managed to weather the pandemic after 8+ years in the business. Anne also tells us about the women winemaker events at Division Wines.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
Katherine Benvenuti, pastry chef and proprietor of Fills, joins us to talk about all the ups and downs she's experienced since opening Bar King six days before the pandemic. That upheaval has led to her new venture, Fills Donuts, as well as being partner in the new Tasty restaurant. We discuss donuts, tipping, work/life balance, sweet versus savory, how Lake Oswego compares to Portland, the challenging labor market and how best to navigate that from an operator's perspective, and more.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
Looking back to February 2020, before everything changed, with Kelsey Glasser of Arden.
Kelsey Glasser is the owner and sommelier of Arden in Northwest Portland. She joins the podcast to talk about what took her from the Willamette Valley to pursue acting in New York and L.A... and how wine brought her back to the Pacific Northwest. Plus, she'll share how Arden brought the two career paths together.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
Chef Kyo Koo, whom Portlanders will know from his days at BlueHour and more recently as proprietor of Danwei Canting, joins Chris to talk about working on his new concept in New York City, Bokki Seoul. Coming out of the pandemic, Chris asks Kyo about his thoughts about fast casual, take-out, and whether something closer to fine dining is something we can expect to return like the days of old. Issues like rent and labor are considered, as well as what may be in store for Portland's food scene coming out of the pandemic (we hope!) This episode of Right at the Fork is sponsored by:
Zupan's Markets: www.Zupans.com
Finex: www.FinexUSA.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
This episode of Right at the Fork is sponsored by:
Zupan's Markets: www.Zupans.com
Finex: www.FinexUSA.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
Jeff Ridabock hails from the same town host Chris Angelus, so in this fun episode Chris and Jeff reminisce about growing up in privileged Darien, Connecticut in the 60s and 70s. (You may not want little ears to hear this!) Also, Jeff talks pandemic in the restaurant business, and reaches back to his best memories of Portland when he arrived to the city in 1979. Also, Jeff talks about how vegan food's acceptance has changed since he started making vegan BBQ over a half dozen years ago.
It's been a while since Eater Editor Brooke Jackson-Glidden joined us. This will be our first visit with Brooke since the pandemic. We talk about her job and having to work it mostly from home over the past year, reporting versus criticism, what the future of the food industry might look like, as well as some of the restaurants and carts Brooke is most excited about as we begin to emerge from under Covid clouds.
This episode of Right at the Fork is sponsored by:
Zupan's Markets: www.Zupans.com
Finex: www.FinexUSA.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
With a new child on the homefront, Alex Diestra is poised as the new Executive Chef at Portland's iconic Andina Peruvian restaurant, where he's also helped develop their new outdoor/take-out concept, Chicha. His pedigree is strong, after having worked in kitchens at Bruce Carey's Saucebox and Clarklewis, but also growing up with Peruvian food from childhood. Chris and Alex talk about his moving to Portland from Peru at age 19, how he became a chef as well as his feelings about being at the helm of Andina as it changes with a younger generation running the show, as well as the format changes after Covid.
This episode of Right at the Fork is sponsored by:
Zupan's Markets: www.Zupans.com
Finex: www.FinexUSA.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
SOLD!! Food Carts Portland!
Brett Burmeister made his name in the Portland food scene by writing about food carts in a way no one else had. For 10 years, he ran Food Carts Portland's website, which includes blogs and social media, becoming the face of the Portland food cart scene. He consulted with cities and others around the world who wanted to develop a street food scene like Portland's, and curated events as well as running food cart tours. He recently sold the business, hook, line and sinker, to focus on his bar, HOME. We talk with Brett about those 10 years in the food cart world, how he got into it and why he sold it, and also about being a bar operator during the pandemic, and what he sees for the Portland food world coming out of it.
This episode of Right at the Fork is sponsored by:
Zupan's Markets: www.Zupans.com
Finex: www.FinexUSA.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
Let' go back to August of 2018, when we first spoke to Nolan Hirte of Proud Mary (as we learn that Proud Mary is expanding into Austin Texas)
A coffee at Proud Mary in NE Portland is not your average coffee stop. On this episode of Right at the Fork, we talk to Nolan Hirte, the co-founder of Proud Mary in Portland, and Melbourne, Australia.
Hear what makes coffee to important to Nolan - and maybe most important, the care and service that goes into it.
This episode of Right at the Fork is sponsored by:
Zupan's Markets: www.Zupans.com
Finex: www.FinexUSA.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
Michael Gibbons and his wife own Papa Haydn and Jo Bar, which have been a staples in the Portland Food world since they met each other as employees at Papa Haydn many cakes and drinks ago. Since then, they've largely stepped away from the day to day operations to leave that responsibility in younger, capable hands, including their son Brendan. We talk to Michael about his trajectory from a kid in LA slinging burgers to Reed College in the 70s to his building of Papa Haydn's bar program as a stop between semesters, which of course turned into the love of his life with the love of his life for years and years. We also talk about service, Portland as a city now and how it may fare coming out of the pandemic. And the Dodgers. This episode of Right at the Fork is sponsored by:
Zupan's Markets: www.Zupans.com
Finex: www.FinexUSA.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
This episode of Right at the Fork is sponsored by:
Zupan's Markets: www.Zupans.com
Finex: www.FinexUSA.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
Kat LeSueur, former chef/owner of Cocotte, has been busy with family life for a few years. During the pandemic, she honed her baking game, and recently began popping up selling her sourdough loaves and other goodies. We catch up with Kat to hear how Little Lucy allows her the flexibility she desires, but has given her the opportunity to flex her kitchen muscles.
Find Kat at @littlelucybread on Instagram.
This episode of Right at the Fork is sponsored by:
Zupan's Markets: www.Zupans.com
Finex: www.FinexUSA.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
We're thrilled to be able to interview Burgerville's CEO, Jill Taylor Jill was recently named one of the most influential women in the food industry by Nations Restaurant News. We talk with Jill about pandemic pivoting, infiltration of big national burger chains and how someone goes from being a nurse to CEO of Pacific Northwest Food icon. We'll also hear about smashburgers and what's around the bend for Burgerville.
As we hear about the closing of more Portland restaurants, we felt it important to return to a conversation with Chef Cory Schreiber from December 2020, discussing the future of Portland's restaurant industry post-pandemic.
Cory shares his perspective from years of experience beginning with the chef/owner of one of Portland's legendary restaurants, Wildwood, to his present day position at Sysco, consulting with restaurants to help them maximize efficiency and promote excellence. We talk real estate as it pertains to restaurants, packaging, food carts as a model, and more.
Cory shared this invitation with us: I can be reached at schreiber.cory@pdx.sysco.com I am a culinary specialist and I am available for no extra fees to all food service operations for all categories for short and long term consultation. My main focus is on Sysco customers but operators can become customers with no minimum order fees and signing up is easy through our on-line shopping platform, SHOP.
To hear Cory discuss his experiences BEFORE the pandemic, click to Episode #196.
This episode of Right at the Fork is sponsored by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Missy Maki, former host of Simple Kitchen radio show in Portland, picked up moved to Missoula, Montana with her family of four in the midst of the 2020 pandemic. She maintains her ties to Portland through her work as self-proclaimed Sales Director Extraordinaire for the Western Region of Landry's McCormick and Schmick's and Jake's properties.
Chris and Missy talk about quality of life issues that prompted the move, work/life balance, and what she sees in Portland's food and beverage future. Oh, and we're sure she'd love us shouting out that she turned 50 on April 12th!
Recorded April 9, 2021.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
No matter how you slice it, our conversation with knife maker Etyan Zias is a must-listen for anyone who uses knives either at home or in a professional kitchen. We previously interviewed Eytan three years ago (Episode 161) when he told us his backstory of Portland Knife House.
Now we will hear how he is living and working his dream of crafting and selling uniquely American-made high quality kitchen knives with Steelport, only a week old company as of the recording of this interview. (April 5, 2021). Eytan worked nights during the pandemic to craft and hone his knives, while simultaneously overseeing his kids' schooling and running Portland Knife House. Chris and Eytan talk about what makes a quality knife, who would notice the quality, and what it takes to maintain one. Also, Eytan shares the story of his full sleeve tattoos, which is not what you would think! Listen to find out lots more.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Gabe Rosen joins us on the podcast. Listeners may remember Gabe as the former owner of Portland's iconic Biwa, Noraneko and Giraffe. Gabe landed at Zupans a year ago during the pandemic and is really enjoying working there now, as opposed to the rigors of owning restaurants. That doesn't mean he won't open a new place someday, but we hear Gabe's take on how food will be delivered going forward, operating grocery stores versus a restaurant, and what he misses most. Disclaimer: Gabe works at Zupans, which sponsors this podcast.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
We're going back a few months to our conversation with Anna Caporael, who joins the podcast to talk about Cooperativa, her new Italian Market venture with chef Sarah Schafer.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Jen Hilger, along with her partner, Brooke, is the co-founder and proprietor of the Recess Food Truck in Tillamook. We talk about how she landed in Oregon and built her business after working in the corporate world, what it's like owning a food truck in a seasonal community, as well as some of her food and hiking recommendations in and around Tillamook County, with host Chris chiming in on some of his faves, too. This is a great podcast episode for any food lovers visiting Oregon's North Coast!
Photo Credit: Tillamook Coast
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
We celebrate International Women's Month in fine style with a literal international visit to the Gascony Region in France with Kate Hill, who runs a wonderful cooking school known around the world, Kitchen at Camont. We find out how Kate made her way from San Francisco to Amsterdam and then to France, where she fell in love with all things local around the sweet little town of Agen. Chris recalls his visit there a few years ago, where Kate kindly showed Chris and his son around Agen and environs, and hosted a beautiful, simple chicken dinner in her intimate, lovely dining room. Kate talks about how the pandemic forced her to realize a vision she's had for quite some time, to take her cooking classes and demonstrations online. She now features a Gascon Year Membership whereby passionate cooks of all levels can enjoy an interactive relationship with Kate throughout the year. That can be found at https://kitchen-at-camont.com/ Also, follow Kate at @katedecamont on Instagram. This is our first international episode and we think you'll love Kate.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
We welcome the three restaurant and bar industry professionals who have come together to form BitHouse Collective, coined an "experience" by our guests during the interview. Natasha Mesa, seasoned bartender and manager, Erick Russ of Pono Brewing and Carlo Lamagna of Magna bring their respective skills and followers to the mix to take over the beautiful, classic BitHouse space in Portland. This interview was conducted on March 1, 2021 just before their official opening. Our conversation runs from talking about Natasha's experience, to the Detroit connection between Carlo and Erick, as well as what they foresee in the Portland Food world when we emerge from Covid.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Right at the Fork goes dog-friendly friendly this week, and wetalk to Katie McCarron, founder of Portland Pet Food Company. Katie reached out to our host Chris after she saw him posting about the challenges of feeding his aging beloved dog, Oakley, since she had similar challenges with her dog Rosie. In fact, Rosie's feeding challenges were the impetus for Katie to start her own human-grade pet food line in 2014. Portland Pet Food Company has grown from sampling at the Beaverton Farmers Market to being carried in stores nationwide, and now even internationally. We talk dogs and food, Portland and our dog-friendly coast in this four-legged interview that took place on February 23, 2021.
On the February episode of the Joy of Drinking Podcast, host Joy Church introduces True Tea. Co-founders Katherine Harris and Katy Connors share their mission and entrepreneurial journey while Joy sips three of their delicious teas; Organic Genmaicha, Organic Earl Grey, and Organic Tulsi (sourced right here in Oregon!).
Supporting women-owned tea estates around the globe is priority number one for @truetea.pdx. Listen in to learn more about this new Portland-based beverage business! And, don't forget to shop these outstanding teas at trueteapdx.com.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
This is a long one, folks! First, catch up with Chris and Cort a bit, before hearing a classic episode of Right at the Fork, as we all get to know Chris a little better.
This episode updates us a bit from original episode #201.
The tables are turned on Chris for the episode of Right at the Fork - an interview taken from The Portland 50, hosted by Cort, for KINK.FM.
Here we find out what brought Chris to Portland from the East Coast, what it was liking raising two young boys on his own, and what prompted him to start Portland Food Adventures.
Learn more about Chris' upcoming dinners and trips at www.PortlandFoodAdventures.com
It's a classic episode of Right at the Fork!
Brian Spangler's ascension into the psyche of Portland through his acclaimed and loved pizza started with the dough, learning how to bake in northern California while in college. That led him to buy an Oregon Farm, the Portland Farmers Market, a pub, and then to Hawthorne Blvd. He shares his story and Chick Fil A sandwiches with us, which for this episode, includes his friend Janis Martin of Tanuki sitting in to join in the conversation.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Chef Mike Aldridge has been on quite a career and personal journey over the past couple of years. Mike, a native North Dakotan, has cooked in some of Portland's well-known restaurants, including Urban Farmer, Imperial and Headwaters, among others. He became chef at the coastal restaurant, Salmonberry Saloon in 2017 and garnered lots of press for making hay in a region not known for great dining. After leaving there, he started his own pop-up, Ope, in Portland, with the goal of opening up a place near Mt. Hood, where his heart as a winter enthusiast had always drawn him. His love of New Orleans drove him to expand his horizons there in early 2019, but when the pandemic hit in 2020, his plans were derailed, as restaurants struggled through yet another calamity in that city. To make ends meet, he started making burgers at home and offering them to friends and neighbors. Before he knew it, he was sold out each time he put his burger party together. Now, we talk to Mike about his adventure back to Portland, and the opening of Mid City Smash Burgers as a food cart. Mike talks about his plans to expand that business and realize his dream of a brick and mortar restaurant on this episode. @midcitysmashburgers on Instagram
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Erika Polmar, advisor to the Independent Restaurant Coalition, was chosen for the Nation's Restaurant News Power List by IRC co-founder Tom Colicchio for how she mobilizes the group’s members and “reminds us what we are fighting for and what’s at stake.” Much of the Portland restaurant world and now across the US, businesses and people are benefiting from Erika's steadfastness in navigating the governmental agencies that hold sway over relief for our independent restaurants. Erika joins us on the podcast to discuss what's been done, what's being done, and what consumers can do to help this huge industry that's been hit very hard by Covid-19. Important links discussed on this episode: https://indprestaurants.org/ https://www.saverestaurants.com/ https://www.oregonlegislature.gov/FindYourLegislator/leg-districts-mobile_new.htm Also, a great article Erika sent us about travel and food: https://www.travelpulse.com/opinions/column/we-shouldnt-forget-that-restaurants-are-part-of-travel-too.html
Find Plate and pitchfork here: https://www.plateandpitchfork.com/p/events/rafting-adventure
Now that cocktails-to-go have been legal in Oregon for a month (woohoo!) host Joy Church asked Ricky Gomez, owner/operator Palomar to join the January podcast. Ricky and the Independent Restaurant Alliance of Oregon team worked tirelessly to get cocktails-to-go on the State Legislative agenda and to get it "across the finish line." Immediately following, Ricky put together a robust, comprehensive cocktail-to-go program and, here, he shares his lessons learned. Listeners get to hear Ricky's tips and tricks for success and how & why we should keep drinking local!
Last Fall, we caught up with RingSide Steakhouse's Executive Chef Jonathan Gill, who talks about his journey from a chef on a naval aircraft carrier, to Japan, New York, San Francisco, and eventually Portland, where he was the Executive Chef at RingSide Fish House. Now as EC for RingSide Steakhouse, Jonathan talks about live in quarantine, and what it took to open RingSide back up.
Plus, listen for details about how to join Chef Jonathan and Chris next summer on the Snake River.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Geoff Latham, President of Nicky USA joins us to talk about the challenges he and his company has faced as a result of Covid-19, as a primary meat supplier to many Portland and Seattle restaurants. We go over some of the new prongs of his business that will endure once things return to some degree of normalcy in the food world, as well as some of the ups and downs personally for Geoff over the past year. This episode of Right at the Fork is sponsored by:
Zupan's Markets: www.Zupans.com
RingSide Steak House: www.RingSideSteakHouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
We catch up with Kurt Huffman of ChefStable Group while on a "get-out-of-Portland" Cross-Country family journey in an RV, to kick out our 8th year of Right at the Fork. In a more optimistic but still serious tone than our last visit with him when the pandemic began, Kurt talks about how Covid-19 has affected ChefStable's restaurants individually and his outlook for the industry in Portland as a whole. Part of the discussion covers the re-opening of Ping, the procurement of the Tasty brand, and Fills Donuts and how they're well-positioned during this time.
This episode of Right at the Fork is sponsored by:
Zupan's Markets: www.Zupans.com
RingSide Steak House: www.RingSideSteakHouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
Gary Okazaki, aka @GarytheFoodie joins us to bring the tumultuous year of 2020 to a close on Right at the Fork. Gary discusses his participation in Portland Monthly's Best Burger list, as well as his favorite finds in Portland since his October appearance on the podcast. He also shares some details on Toki, Han Oak's new spot in the old Tasty N Alder space, coming soon. Listen to the end as Gary shares one of the non-food passions he enjoys.
This episode of Right at the Fork is sponsored by:
Zupan's Markets: www.Zupans.com
RingSide Steak House: www.RingSideSteakHouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
Woohoo! To-Go Cocktails in Oregon are now a reality! Thanks to Katy Connors of the Independent Restaurant Alliance of Oregon for joining the podcast again this month to share the incredibly good news about cocktails-to-go. Imbibers, listen in to find out how you can get cocktails DELIVERED to your door. For restaurant and bar owners, and bartenders, please tune in to learn more about the ins-and-outs of this new legislation. And, thanks to Katy for her persistent advocacy to make to-go cocktails a reality in our state!
The Joy of Drinking Podcast and Right at the Fork are supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Just in time for the holiday - we're looking back at our conversation with Janis Martin almost two years ago.
Janis Martin joins us on the podcast for the second time to break the news that she's closing Tanuki for good. We hear her reasons, some worst customer stories, and why she joined East Glisan Pizza and why you should go there. Plus she brought cannolis and bacon!
This episode of Right at the Fork is sponsored by:
Zupan's Markets: www.Zupans.com
RingSide Steak House: www.RingSideSteakHouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
Carrie Jizmagian is our guest. Host Chris Angelus met Carrie before they had anything to do with the food business in Portland. In this podcast we hear about Carrie's journey from a manager at Best Buy to pursuing her passion with volunteer jobs at Feast and other food events. Eventually that led to a job at Toro Bravo Inc, where she managed the La Ruta Festival with John and Renee Gorham. Her career took her to The Nightwood Society, and now on to Carman Ranch, where the pandemic has caused her to develop new skill sets.
This episode of Right at the Fork is sponsored by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Chef Cory Schreiber joins us on the podcast to discuss the future of Portland's restaurant industry post-pandemic. He shares his perspective from years of experience beginning with the chef/owner of one of Portland's legendary restaurants, Wildwood, to his present day position at Sysco, consulting with restaurants to help them maximize efficiency and promote excellence. We talk real estate as it pertains to restaurants, packaging, food carts as a model, and more. Cory shared this invitation with us: I can be reached at schreiber.cory@pdx.sysco.com I am a culinary specialist and I am available for no extra fees to all food service operations for all categories for short and long term consultation. My main focus is on Sysco customers but operators can become customers with no minimum order fees and signing up is easy through our on-line shopping platform, SHOP. To hear Cory discuss his experiences BEFORE the pandemic, click to Episode #196. This episode of Right at the Fork is sponsored by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Want to know how you can help our restaurants and bars stay alive? This month, host Joy Church is joined by Katy Connors. Katy is a major food and beverage advocate for the industry through the Independent Restaurant Alliance of Oregon. She shares the latest updates on the pressing issues of economic stabilization and recovery that to-go cocktails would provide-once/if legalized-and lets listeners know how we can support this critical efforts.
The Joy of Drinking Podcast and Right at the Fork are supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
As we learn about the upcoming closing of Steve Jones' Cheese Bar in January, we take a look back at our conversation with Steve in February of 2015.
Original post:
Steve Jones, Portland's premier cheesemonger, looks into the crystal ball to share his vision for Chizu, opening this spring.
Mentioned in this episode:
http://ciderriot.com/
www.knucklesandwichpdx.com/
www.boxerramen.com/
www.lardosandwiches.com/
www.localocean.net/
Siobhan Speirits joins us on the podcast to talk about the home-based, delivering bakery, Saint Frances PDX (@saintfrancespdx.com), she happened to fire up in the face of the pandemic that cast its spell upon our food world. Siobhan grew up in Austin, Texas via Scotland. She spent some time at the CIA and New York City to hone her kitchen skills before moving to Portland with her partner and landing at Coquine. In this conversation, she steadfastly praises Katy Millard in appreciation of her time in the Coquine kitchen. Siobhan also shares some of the places she and her partner have appreciated in Portland, including Jo-Jo's food cart and the pop-up pizza spot at Dame, NoSaints. Chris marvels at how Siobhan can turn her Scottish accent on and off at will, and how she uses accents to adapt to various situations. In Paris, her strategy didn't work out so well. This episode of Right at the Fork is sponsored by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com To support the restaurant industry: https://indprestaurants.org/blog/takeaction
Thomas Boyce joins us on the podcast to talk about his love of his craft, and how that's evolved over time. We talk about his time at Spago in LA, moving to Portland and getting a footing in 2008. Chef Thomas shares his thoughts on the pandemic food world and the recent Pok Pok closing, where he was formerly Director of Culinary Operations. We discuss his tenure at Bakeshop, BlueHour and what brought him to his current project, @lasagnaprojectpdx, preparing lasagna and delivering it citywide. Chef also shares the spots that have gained his attention in Portland since the pandemic changed the restaurant landscape.
This episode of Right at the Fork is sponsored by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Following the announcement that Andy Ricker would be closing the last remaining Pok Pok restaurant, we felt it important to return to our conversation with him from January of 2019.
In this episode, Andy tells us about his journey to create Pok Pok, it's expansion to LA and NYC... and why those restaurants aren't there any more. We'll also talk about Andy's latest restaurant, recently opened in SW Portland.
This episode of Right at the Fork is sponsored by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Kiara Hardy, Kitchen Killa returns to the podcast with Crystal Mathis of Press Release Marketing to talk about life in a pandemic, and how they've pivoted.
Be sure to check our Kiara and Crystal's first appearance on the podcast, episode #234.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide SteakHouse: www.RingSideSteakHouse.com
Support Local and Sustainable
The October Joy of Drinking Podcast features Emily Darchuk, the founder and owner of Wheyward Spirit. This is a Portland local, sustainable, woman-owned beverage company! In this episode, listeners get to hear from Emily about drinking her sustainable 80% proof spirit made from whey. Don't know what whey is? This is an easy listening "whey" to learn more. Listeners get to hear how to drink this fundamentally different spirit, what cocktails to make with it, where to purchase, and how to engage with the Wheyward Spirit "herd."
If you believe in excellent drinks and supporting sustainability, this podcast is for YOU!
The Joy of Drinking Podcast and Right at the Fork are supported by:
Zupan's Markets: www.zupans.com
RingSide SteakHouse: www.RingSideSteakHouse.com
Gary Okazaki - Gary the Food - returns to the podcast, talking to Chris about what he has been up to during the pandemic.
Where has he been able to travel? What has he been enjoying in Portland? And what does he envision for the future of the Portland food scene? We cover it all in this episode.
This episode of Right at the Fork is sponsored by:
Zupan's Markets: www.Zupans.com
Ringside Steakhouse: www.RingsideSteakhouse.com
Your eyes (and ears) aren't deceiving you. We're returning to our conversation with Greg Higgins, just weeks after we originally post this. Higgins is back open and we thought we'd celebrate!
Greg returns to RATF, 4 years after his first visit (be sure to check out Episode #93).
Greg talks to Chris about his new Piggins food cart, located just around the corner from Higgins.
Also - check out Greg's letter to Higgins friends and patrons here.
This episode of Right at the Fork is sponsored by:
Zupan's Markets: www.Zupans.com
Ringside Steakhouse: www.RingsideSteakhouse.com
Ethan Stowell returns to the podcast to talk about how the pandemic has changed the way he operates in Seattle. Please note, Ethan's interview begins at about 32 minutes in, because....
Chris talks about Eddie Van Halen and his relationship with the band, in light of the recent passing of EVH earlier this week.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide SteakHouse: www.RingSideSteakHouse.com
Anna Caporael joins the podcast to talk about Cooperativa, her new Italian Market venture with chef Sarah Schafer.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide SteakHouse: www.RingSideSteakHouse.com
Episode 5 of the Joy of Drinking Podcast features host Joy Church in conversation with Oregon imbibers KJ, Waz Wu, Lindsay Strannigan and Ashley Siobhan.
These powerhouse beverage enthusiasts share their Covid-19 musings; what they were drinking at the start of the pandemic, attempting to go out for cocktails while wearing a mask, putting together a shelter-in-place home bar, and more!
Executive Chef Jonathan Gill joins Chris and Cort on the podcast, talking about his journey from a chef on a naval aircraft carrier, to Japan, New York, San Francisco, and eventually Portland, where he was the Executive Chef at RingSide Fish House. Now as EC for RingSide Steakhouse, Jonathan talks about live in quarantine, and what it took to open RingSide back up.
Plus, listen for details about how to join Chef Jonathan and Chris next summer on the Snake River.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide SteakHouse: www.RingSideSteakHouse.com
Ahead of Kyo Koo's upcoming appearance on Food Network's Chopped, we look back at our conversation with Kyo from July of 2019.
Kyo Koo is a Portland native, who's influences range from his mother's Korean home cooking, to technique-driven, modern American cooking.
Hear about his journey through culinary school, to Southern California, and back to the Pacific Northwest, to Danwei Canting.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide SteakHouse: www.RingsideSteakHouse.com
Greg Higgins is back on the podcast, 4 years after his first visit (be sure to check out Episode #93).
Greg talks to Chris about his new Piggins food cart, located just around the corner from Higgins.
Also - check out Greg's letter to Higgins friends and patrons here.
This episode of Right at the Fork is sponsored by:
Zupan's Markets: www.Zupans.com
Ringside Steakhouse: www.RingsideSteakhouse.com
A lot has changed for Ken Forkish since we spoke to him in August of 2016. Here's a look back at the conversation.
When Ken Forkish decided he wanted to become a baker, he became one of the best there is. Now Portlanders not only flock to Ken's Artisan Bakery, Ken's Artisan Pizza, Trifecta and his latest, Trifecta Annex, but anyone can enjoy his work as a James Beard awarded cookbook author. Ken stops by to talk baseball, dough, and more.
This episode of Right at the Fork is sponsored by:
Zupan's Markets: www.Zupans.com
Ringside Steakhouse: www.RingsideSteakhouse.com
A look back at a conversation with Ryley Eckerlsey of Quaintrelle from August 2018.
Ryley Eckersley has worked in restaurants all over the world. From Belize to Barcelona and nearly everything in between. On this episode of Right at the Fork, Ryley tells Chris and Cort about his upbringing in London, his time spent at the family vacation home in France... and what ultimately led him the Pacific Northwest.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
Ringside Steakhouse: www.RingSideSteakHouse.com
Connect with Chris and Cort: www.RightAtTheFork.com
Here's a look back at our conversation with Todd Edwards of Ole Latte from October of 2017.
What better training could a food cart operator have than to have driven military tanks? We get the lowdown on that, how Ole Latte gives back to Portland, and what the plans are from this ambitious guy in a very heartfelt podcast with Todd Edwards.
This episode of Right of the Fork is made possible by:
Zupan's: www.zupans.com
Connect with Chris & Cort at www.RightAtTheFork.com
A look back at our conversation with Kim Malek from June of 2017.
Salt & Straw mastermind owner Kim Malek joins is to discuss Millennials, rapid growth, how the current political climate affects her business and her multiracial family. Listen in to hear what's made Salt & Straw so successful.
This episode of Right at the Fork is sponsored by:
Zupan's Markets: www.Zupans.com
Portland Food Adventures: www.PortlandFoodAdventures.com
Our final classic episode for the month comes from June of 2017, featuring food photographer Alan Weiner.
Alan Weiner joins us to tell us about his journey from a boy in Iowa to a long-time contracted NY Times photographer based in Atlanta, to Portland, where he has established himself as a premiere freelance food photographer. Alan shares with us some of the most incredible assignments he had for the NY Times, from political unrest in the USA and Russia to the '96 Olympics and political conventions and even hurricane disasters. Alan met his wife Pam on a plane flight from Portland, and then serendipity had her ask him to do a simple food shoot for her, and he was off to the races in his newfound niche.
This episode of Right at the Fork is sponsored by:
Zupan's Markets: www.Zupans.com
It's the middle of summer, and summer means ice cream.
In this look-back episode, we talk with Chad Draizin of Fifty Licks from June of 2019.
Chad is back on the podcast, after almost 5 years - and a lot has changed. Hear the latest on Fifty Licks, what plans Chad has for the future - and the advice he gives to anyone thinking about getting into the food industry.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
A lot has changed for Doug Adams and Whitney Burnside over the past year. Marriage, a baby, and a pandemic. Here's a look back to our conversation with Doug and Whitney from February of 2019.
Doug Adams is back on the podcast, talking about his newly opened Bullard. He's also joined by fiancee Whitney Burnside (of 10 Barrel Brewing) who share how they met and what plans they have for the future.
This episode of Right at the Fork is sponsored by:
Zupan's Markets: www.Zupans.comRingSidePortland Food Adventures: www.PortlandFoodAdventures.com
This week, we return to our conversation with Nick Zukin of Mi Mero Mole, following the news last week that his restaurant in Old Town would be closing for good.
This episode was originally recorded April 20, 2020.
Nick Zukin chats with Chris about a tumultuous year for him as a restaurateur in Portland. Nick shares the heartbreak of losing $400,000 with the closing of his Mexican pizza concept, Zapapizza, after having been open for just months. If that wasn't enough, less than a month later he was forced to react to the upheaval caused by the Covid-19 pandemic at Mi Mero Mole, his popular spot in Old Town. Nick's very forthright viewpoints on how the government handled the crisis, and his ideas on how it could have been better, are quite interesting and thoughtful.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
We're reposting our conversation with Kiara Hardy from March 2020, released just days before the COVID-19 shut most everything down.
Right At The Fork's International Women's Month continues, with a chat with Chef Kiara Hardy, owner of Kitchen Killa Culinary Solutions, and personal chef to Trail Blazer Hassan Whiteside. She's joined by Crystal Chanel, business guru and life partner, to talk about their journey to Portland, and what it's like as the personal chef to an NBA player.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com Portland Food Adventures: www.PortlandFoodAdventures.com
In the June episode of The Joy of Drinking Podcast, our host, Joy Church, speaks with members of the Oregon Bartender's Guild; President, Douglas Derrick, Mariah Tatham of La Moule, and Micah Anderson of Westward Whiskey & Rum Club. In this podcast, listeners will hear from the OBG regarding impactful ways in which they have supported bartenders during the pandemic, their methods of addressing Black Lives Matter in the long-term, and what their hopes are for the future regarding the reopening of restaurants & bars.
It's another two part interview with Chef Lex Grant, personal chef of famed NBA player Carmelo Anthony, and and owner of Eat Me Up Cuisine.
Part 1 was a conversation with Chef Lex in February 2020, about her upbringing in New Jersey, becoming a chef, and eventually the personal chef to one of the NBA's best known players. This interview was originally scheduled for release in March 2020, but was postponed due the COVID-19 pandemic.
Part 2 (starting around 1 hour and 10 minutes) took place in late June 2020, as Chef Lex prepares to travel to Orlando, Florida for the final games of the NBA season. Here, Chris talks with Chef Lex about what has happened over the past couple of months, the pandemic, and the Black Lives Matter movement.
Follow Chef Lex on social media: @ChefLexGrant
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com
In this classic episode of Right at the Fork, we talk to Andy Ricker of Pok Pok, following the announcement on June 15th 2020 that he would be closing the majority of his restaurants. See the full statement here.
In this episode, originally release in January 2019, Andy tells us about his journey to create Pok Pok, it's expansion to LA and NYC... and why those restaurants aren't there any more. We'll also talk about Andy's latest restaurant, recently opened in SW Portland.
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com
It's an interview with Matt Wickstrom in two parts.
Part 1 took place on March 2nd, 2020, before everything changed. Matt talks with Chris about his work at La Moule, and his plans to move and open restaurants in Iceland.
Part 2 took place June 8th, 2020, when Matt and Aurora Wickstrom, joined Matt via phone to talk about how life has changed in the pandemic, and what has happened to their plans of moving. This part begins at the 1 hour mark.
Right at the Fork is supported by:
Zupan's Markets - www.Zupans.com
When the COVID-19 pandemic hit, Don Salamone quickly realized he needed to change his game plan, and that's when Stevens Italiano was born. Learn more here at www.StevensItaliano.com
This podcast is a look back at our first conversation with Don, in February of 2017.
Don Salamone, like many others, landed in Portland because of its cost of entry as a chef. Armed with a solid work ethic and a resume that included stops at Michelin-starred restaurants, he opened a food cart, Burger Stevens. We talk about what Michael Russell's glowing review meant to him, how he came up with that name, and where Don's sights are set.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
After a bit of a break, it's Episode 3 of the Joy of Drinking Podcast!
Camille Cavan, Bar Manager at Quaintrelle restaurant in Portland, Oregon joins The Joy of Drinking to share her Covid-19 cocktail pivots and her strategies to keep the bar front-and-center during the Governor's stay-at-home order. Camille and Joy originally recorded an episode for Women's History Month back in March 2020. Camille graciously shared her skills and struggles as a woman behind the bar; perfect subject matter in celebration of women. Listeners will get to hear that segment and the new addition, recorded in late May 2020.
Everything changed for Joy Church this past March. And not just because of the COVID-19 pandemic. Joy's house burned down, just as area restaurants and businesses began to shut down.
In this episode of Right at the Fork, Chris catches up with Joy to talk about her life, how's she's handled a catastrophic event, and when we'll hear more of her Joy of Drinking Podcast (hint: next Monday, June 1st!).
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com Toro Bravo Inc: www.torobravoinc.com RingSide SteakHouse: www.RingsideSteakHouse.com
Lyf Gildersleeve is our guest for another two-part interview. We sat down with Lyf to talk about opening his new Flying Fish restaurant just weeks after opening the doors in late February, in which we hear what it took to make the move to a brick and mortar restaurant and market.
Since that interview was just prior to the pandemic, we followed up that recording with another phone interview with Lyf on May 15th, where we discuss how the pandemic affected Flying Fish, and how having a strong retail market following helped during COVID-19. Lyf also talks about how he backed into help from a bank and what that did for many restaurants in Portland. Part 2 of the interview begins at the 1:10:00 mark.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com Toro Bravo Inc: www.torobravoinc.com RingSide SteakHouse: www.RingsideSteakHouse.com
It's the second part of our conversation with Chef Philippe Boulot of Multnomah Athletic Club.
Part 2 was recorded March 9th, 2020, just days before the travel ban took place in response to COVID-19 and about a week before most restaurants shut down for dine-in service. This episode dives deeper into his chef and personal past. Hear more about Chef Boulot and the MAC's response to COVID-19 in the previous episode, posted here.
Chef Boulot is one of the true pioneers and icons of the Portland Food world, having taken over the Heathman restaurant in 1994, leading to four straight James Beard Best Chef Northwest nominations, which he won in 2001. Chef Boulot's pedigree is most impressive, having learned to cook as young boy in Normandy. He studied under renowned Chef Paul Robichon before seasoning his skills at numerous significant Paris, London, New York and San Francisco hotel restaurants before coming to Portland. Chef Boulot has also been named Officer of the prestigious Order of Agricultural Merit by the Ambassodor of France.
Right at the Fork's host Chris and Chef Boulot got to know one another during a Feast and Travel Oregon-sponsored culinary and wine adventure in southern Oregon in 2018.
Please make sure to listen to the longer-form interview with Chef Philippe and his second in command at the MAC, Philip Oswalt, here.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com Toro Bravo Inc: www.torobravoinc.com RingSide SteakHouse: www.RingsideSteakHouse.com
Chef Philippe Boulot of Multnomah Athletic Club joins us for a two part interview, bookshelving the COVID-19 pandemic. This first part was conducted via phone on April 28, 2020, six weeks after part 1. Here, we talk about how the pandemic has affected the MAC, and what Chef Boulot sees as some of the changes in the restaurant world coming out of the life-changing event. Check out the second part of this interview where Chris and Philippe delve deeper into his chef and personal past, coming soon as Episode #247. Chef Boulot is one of the true pioneers and icons of the Portland Food world, having taken over the Heathman restaurant in 1994, leading to four straight James Beard Best Chef Northwest nominations, which he won in 2001. Chef Boulot's pedigree is most impressive, having learned to cook as young boy in Normandy. He studied under renowned Chef Paul Robichon before seasoning his skills at numerous significant Paris, London, New York and San Francisco hotel restaurants before coming to Portland. Chef Boulot has also been named Officer of the prestigious Order of Agricultural Merit by the Ambassodor of France. Right at the Fork's host Chris and Chef Boulot got to know one another during a Feast and Travel Oregon-sponsored culinary and wine adventure in southern Oregon in 2018. Please make sure to listen to the longer-form interview with Chef Philippe and his second in command at the MAC, Philip Oswalt, here. Right at the Fork is supported by: Zupan's Markets: www.zupans.com Toro Bravo Inc: www.torobravoinc.com RingSide SteakHouse: www.RingsideSteakHouse.com
It's a classic episode of Right at the Fork to kick of May, as Cort and Chris are able to catch up with each other on the podcast for the first time. The power of Zoom!
One of Portland's best known chefs is back, Gregory Gourdet of Departure, to talk about his journey to being sober.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com Toro Bravo Inc: www.torobravoinc.com RingSide SteakHouse: www.RingsideSteakHouse.com
Mike Thelin, co-founder of Feast Portland, joins Chris on the podcast as we near the return to our regularly scheduled interviews. Mike talks about the inability to produce the same Feast festival Portlanders and the international food industry have come to know and love for 2020. Mike also discusses some of the unplanned changes and interruptions his firm has experienced in light of the pandemic. This interview took place on April 23, 2020. Right at the Fork is supported by: Zupan's Markets: Toro Bravo Inc: RingSide SteakHouse:
Nick Zukin chats with Chris about a tumultuous year for him as a restaurateur in Portland. Nick shares the heartbreak of losing $400,000 with the closing of his Mexican pizza concept, Zapapizza, after having been open for just months. If that wasn't enough, less than a month later he was forced to react to the upheaval caused by the Covid-19 pandemic at Mi Mero Mole, his popular spot in Old Town. Nick's very forthright viewpoints on how the government handled the crisis, and his ideas on how it could have been better, are quite interesting and thoughtful. Lend your patronage to Nick's livelihood at . This episode was recorded April 20, 2020. Right at the Fork is supported by: Zupan's Markets: Toro Bravo Inc: RingSide SteakHouse:
Nate Snell comes on our podcast to talk about how the pandemic offered Pip's Original Doughnuts the opportunity to sprout a new business he and his wife Jamie had been thinking about for years, which is to bottle their coveted Chai as a concentrate and offer it for sale to their customers and eventually wholesale to grocery stores. Their new Community Chai has as its foundation a charitable component, which is something the Snells have weaved into everything they do. We also talk about how COVID-19 changed their world immediately, and how they scrambled to figure out the best path for their popular cafe. Nate discusses the things that they have done as a businesses to generate the loyal community of Pip's lovers who will help them through this period. Learn more here: Please listen to Nate on the podcast during more normal times in This episode was recorded April 10, 2020. Right at the Fork is supported by: Zupan's Markets: Toro Bravo Inc: RingSide SteakHouse:
Renee Gorham joins us for our ongoing COVID-19-driven Right at the Moment series to discuss the evolution of her restaurant group, Toro Bravo Inc, through this pandemic. Renee tells us how their first order of business was to make sure everyone was fed, including those in need, and their valued employees, and how that led to their new program, Feed it Forward PDX, whereby people can sponsor meals for people in need through one of four different charities. Also, for those interested in their restaurants' food, each week, each restaurant is rolling out take-out services and the Gorhams are figuring out their "new normal." This episode is a good listen in tandem with episode #235, where her husband John is interviewed just as the pandemic began shutting down their restaurants. Also recommended are other episodes with the Gorhams, starting with 120, 168, 181 and 228. and then input the episode numbers in the search bar (or Gorham). Links: This episode was recorded April 11, 2020. Disclosure: Toro Bravo Inc is a sponsor of Right at the Fork. Right at the Fork is supported by: Zupan's Markets: Toro Bravo Inc: RingSide SteakHouse:
Michael Madigan, owner of Bowery Bagels and KitchenCru, joins us for a discussion in our Right at the Moment series. Michael talks about prospects for recovery from the business downturn and what he's doing to assure Bowery Bagels' success and survival. Michael and his wife Lynn have been key players in the Portland food industry, helping many small producers to find their footing. For more on Mr. Madigan's background, listen to recorded in 2015. This interview was recorded in home-studio fashion on April 7, 2020. Right at the Fork is supported by: Zupan's Markets: Toro Bravo Inc: RingSide SteakHouse:
Our continuing series we're calling Right at the Moment brings us an interview with Craig Gerard of Stone Soup, whose kitchen has deployed its employees and students to cook meals for folks in temporary shelters amidst the Coronavirus. Craig cites many in the food community who have stepped up to take care of hungry folks in Portland. If you're interested in hearing Craig talk more about Stone Soup's mission, . This interview was recorded on April 2, 2020 Right at the Fork is supported by: Zupan's Markets: Toro Bravo Inc: RingSide SteakHouse:
Interview recorded on 31 March, 2020 We continue our Right at the Moment series with discussions of the impact of COVID-19 on the Portland food community with Javier and Jael Canteras of Spanish restaurant URDANETA. The most optimistic of those interviewed so far, Javier and Jael talk about the community and customer support they have received since closing the restaurant before trying take-out only. We'll discuss what they've learned and what they'll look at differently when the effects of the virus might be behind us. Also, chefs now doing cooking shows on Instagram, which in this case can be found at @urdanetapdx. Disclosure: Javier and Jael are collaborators/partners with RATF host Chris Angelus and his venture, Portland Food Adventures. They also discuss the impact the pandemic has had on the trips they do together to Spain. Please note that this series of podcasts is recording from host Chris Angelus' home using basic methods of recording the interviews. We look forward to getting back in the studio with co-host Cort Johnson. Right at the Fork is supported by: Zupan's Markets: Toro Bravo Inc: RingSide SteakHouse:
Recorded Friday, 28 March, 2020
Erika Polmar of Plate and Pitchfork joins us on the podcast for another in our Right at the Moment series. Erika found herself on the frontline of the COVID-19 pandemic, advocating for Portland's small restaurants in Salem, OR and Washington. She spearheaded campaigns to make sure restaurants' voices were heard and were top of mind with legislators with relief packages. Erika shares her thoughts on how to best utilize one's time and phone to make an impact. This is a must-listen!!
On this third installment of our Right at the Moment series covering the affects of the Coronavirus on Portland's food community, we check in with Mike Zupan of Zupan's markets to hear how this essential business has changed and what he foresees as we move deeper into the crisis. Zupan's Markets is a sponsor of Right at the Fork. Visit them online at www.zupans.com. Additional support from: Toro Bravo Inc: RingSide SteakHouse:
We continue our coverage of the COVID-19's affect on the Portland restaurant industry with one of the key operators in the city, Kurt Huffman. Kurt's ChefStable Group is dealing with the fallout from the Coronavirus on 20 separate fronts, as over 700 employees and their livelihoods are in limbo. Kurt discusses how he made the decision to close all of his restaurants in conjunction with his separate partners at each establishment, what the dire cash flow numbers look like, and what he sees the restaurant industry might look like when and whether restaurants will be able to reopen. This is a special Right at the Moment edition of our podcast with host Chris Angelus operating out of his home. Right at the Fork is supported by: Toro Bravo Inc: Zupan's Markets: RingSide SteakHouse:
We've scrapped our planned episodes for the moment, to talk about what's going on at the moment with Ringside's Craig Peterson and Toro Bravo Inc's John Gorham on Week 1 of Life in PDX with COVID-19. Right at the Fork is supported by: Toro Bravo Inc: Zupan's Markets: RingSide SteakHouse:
Right At The Fork's International Women's Month continues, with a chat with Chef Kiara Hardy, owner of Kitchen Killa Culinary Solutions, and personal chef to Trail Blazer Hassan Whiteside. She's joined by Crystal Mathis, partner in business and life, to talk about their journey to Portland, and what it's like as the personal chef to an NBA player. Right at the Fork is supported by: Toro Bravo Inc: Zupan's Markets: RingSide SteakHouse: Portland Food Adventures:
Emily Everett joins the podcast to talk about her journey from the East Coast to Portland, with an update on Quaintrelle and Abby Road Farm. Right at the Fork is supported by: Toro Bravo Inc: Zupan's Markets: RingSide SteakHouse: Portland Food Adventures:
It's a classic episode of Right at the Fork with Cory Schreiber. Cory Schreiber opened Wildwood back in 1994, and rapidly became a leader in the region’s bustling culinary scene, even winning the James Beard Award in 1998 for Best Chef Pacific Northwest. After leaving in 2007, his path took him to the Oregon Department of Agriculture, to now working as a chef with Sysco Systems. Right at the Fork is supported by: Toro Bravo Inc: Zupan's Markets: RingSide SteakHouse: Portland Food Adventures:
Jace Krause joins the podcast to talk about his journey from Montana, to Seattle, to Portland... and how his talent of making a really good fried egg sandwich was the start to Fried Egg I'm In Love. Right at the Fork is supported by: Toro Bravo Inc: Zupan's Markets: RingSide SteakHouse: Portland Food Adventures:
Kelsey Glasser is the owner and sommelier of Arden in Northwest Portland. She joins the podcast to talk about what took her from the Willamette Valley to pursue acting in New York and L.A... and how wine brought her back to the Pacific Northwest. Plus, she'll share how Arden brought the two career paths together. Right at the Fork is supported by: Toro Bravo Inc: Zupan's Markets: RingSide SteakHouse: Portland Food Adventures:
Welcome to Episode 2 of The Joy of Drinking! This two-parter is all about Valentine's Day drinking. Man-about-town Matt Eyman shares his list of the very best bars for grabbing a secret smooch and wooing your date. On the flip side, we have something special for singles-a visit to Purrington's Cat Lounge where we taste from their new beverage list and talk about the importance of cat companionship.
Support for The Joy of Drinking Podcast & Right at the Fork is provided by:
Toro Bravo Inc: www.torobravoinc.com Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Meet Scott Winegard, co-chef at Farm Spirit. Scott joins the podcast to talk about what brought him Portland in early 2019, his 20+ years of corporate cheffing for Matthew Kenney Cuisine - and what ultimately made him decide to join forces with Aaron Adams at Farm Spirit.
Be sure to check out Farm Spirit's new lunch hours and menu - and their Folklore Brunch. Get your details at www.FarmSpiritPDX.com .
Right at the Fork is supported by: Toro Bravo Inc: www.ToroBravoInc.com Zupan's Markets: www.Zupans.com RingSide SteakHouse: www.RingsideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
It's a classic episode of Right at the Fork, going back to November of 2018.
Roons started out in a kitchen in Napa Valley back in 2010, when Jenn Topliff noticed a severe lack of (delicious) gluten-free treats.
Enter Jenn's homemade macaroons. Hear what led Jenn to start up Roons... and what ultimately brought her and her family to Portland. And, check out Roons at www.EatRoons.com
Right at the Fork is supported by: Toro Bravo Inc: www.ToroBravoInc.com Zupan's Markets: www.Zupans.com RingSide SteakHouse: www.RingsideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Right at the Fork presents The Joy of Drinking Podcast.
Join host Joy Church for this two-part episode. First, Joy gets schooled by beverage writer/author/ business owner, Karen Locke, about Portland's best dark bars, hot toddies, and jello shots. In the second half, Joy gets a tea buzz with Ravi Kroesen, head tea maker at esteemed Smith Tea, and PoMo's "Restaurant Chef of the Year 2018," Chef Karl Holl while learning about their delicious Tea Drunk Dinner Series.
Support for The Joy of Drinking Podcast & Right at the Fork is provided by: Toro Bravo Inc: www.ToroBravoInc.com Zupan's Markets: www.Zupans.com RingSide SteakHouse: www.RingsideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Joy Church returns to the podcast, and instead of guest-hosting, she's in the hot seat, talking with Chris and Cort about JC Plays with Food, and a new project, The Joy of Drinking Podcast, launching right here on Right at the Fork. Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com RingSide SteakHouse: www.RingsideSteakhouse.com Toro Bravo Inc: www.ToroBravoInc.com Portland Food Adventures: www.PortlandFoodAdventures.com
John Gorham is back on the podcast, making his fourth appearance, to talk about Toro Bravo Inc and his plans for expansion in 2020. Plus, a serious talk about his health.
Right at the Fork is supported by: Zupan's Markets: www.Zupans.com RingSide SteakHouse: www.RingsideSteakhouse.com Toro Bravo Inc: www.ToroBravoInc.com Portland Food Adventures: www.PortlandFoodAdventures.com
Part 2 is here of our two-parter with Dave's Killer Bread co-founder Dave Dahl. In this episode, we talk to Dave about what he's up to these days, as well as the future of Portland. Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com
It's a two parter to kick of 2020 on Right at the Fork, with Dave's Killer Bread co-founder Dave Dahl. Hear about Dave's journey from ex-convict, to the creation of Dave's Killer Bread.
Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com
Eater PDX's Brooke Jackson-Glidden returns to the podcast to talk about the big Portland food news of 2019, as well as a look at what might come our way in 2020. Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com
Here's a look back at Episode 131 from August of 2017. Tommy Habetz joins us to talk about his Connecticut upbringing on the outskirts of Bridgeport, his days at Ripe, where a crew of young chefs set the tone for the Portland food scene to come, as well as his love of music. Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com
Michelle Batista, co-owner of The Nightwood Society joins the podcast to talk about the origins of the food experience space, her journey through the Portland food scene, Burgerville and more.
Maylin Chavez returns to the podcast to talk about Olympia Oyster Bar, and what brought her to the decision to close it down. Plus, what plans are in store for oyster pop-ups at the coast this coming summer. Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com
It's a classic episode of Right at the Fork, going back to November of 2015, and two conversations with Lisa Herlinger of Ruby Jewel Ice Cream. So much has changed (a national roll-out + new NW location), so we thought it would be fun to look back this convo from 4 years ago. We've got the sweet backstory of one of Portland's best food artisan startups-to-empire success story. It's a double scoop-sized podcast of Ruby Jewel! Mentioned in this episode: broderpdx.com/ www.sweedeedee.com/ www.milkglassmrkt.com/ www.lifeofpiepizza.com/ www.portlandwings.com/ Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com
Micah Camden is back for the third time, to talk about his latest venture, fried chicken. Hear about the journey to develop and build Bae's Fried Chicken - as well as what he thinks about Little Big Burger today. Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com
Chef Carlo Lamagna returns to the podcast to talk about Magna, his new restaurant in Southeast Portland (2525 SE Clinton St to be exact). Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com
Craig Gerard is passionate about keeping friends and guests entertained. As the Executive Director of Stone Soup PDX, he oversees operations of one of Portland's newest and most exciting non-profits. Craig stops by the podcast to talk baseball, his background, and how Stone Soup PDX has set out to tackle homelessness and at-risk-people in the community. Learn more at www.StoneSoupPDX.com. Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com
Ryan Harms is the founder and owner of Union Wine Company. Hear about what brought Ryan to Oregon, and focus on the Oregon wine industry. Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com
Greg Slauson just wants to make donuts. After opening (and later closing) a wintertime-only foodcart called Donut O Rama, Greg is back with a brick-and-mortar version, located at 435 NW Broadway. Hear why it took so long for Greg's dream to come to true, what the new location offers, and his outlook of the future. Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Jenn-Air at Standard TV & Appliance: www.StandardTVandAppliance.com Portland Food Adventures: www.PortlandFoodAdventures.com
In light of the news that Little Bird Bistro will be closing at the end of the month, we thought it important to return to this episode of RATF from July of 2018, our conversation with Gabriel Rucker, who had just launched Canard. Gabriel Rucker left a busy lunch service at his newly opened Canard to talk to Chris and Cort about how life has changed for him since opening his third restaurant, while raising a family. Hear about how he manages his time and what people should expect at Canard. Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Jenn-Air at Standard TV & Appliance: www.StandardTVandAppliance.com Portland Food Adventures: www.PortlandFoodAdventures.com
MÅURICE's Kristen Murray's story begins in Southern California, baking with her great-grandmother and great-aunt. On this episode, hear about Kristen's journey from California, to New York City, to France and eventually Portland (with many more stops in between), and the eventual creation of MÅURICE. Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Jenn-Air at Standard TV & Appliance: www.StandardTVandAppliance.com Portland Food Adventures: www.PortlandFoodAdventures.com
It's been over 5 years and nearly 200 episodes later, but Geoff Latham is back on the podcast! Hear what he's been up to at Nicky USA, and the changes that have come to Wild About Game, happening this weekend in Welches. Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Jenn-Air at Standard TV & Appliance: www.StandardTVandAppliance.com Portland Food Adventures: www.PortlandFoodAdventures.com
Here's a look back to episode 70, from February of 2016 and our conversation with Aaron Barnett. **** We think you'll really enjoy this interview with St. Jack and La Moule's Christopher Aaron Barnett. You'll hear from his days as a boy cheering for Mark Messier with the Oilers, to his days as a cabana boy in Palm Springs to not doing much in college but being great at girls and drugs. Somehow, he parlayed that into opening one of the country's best Lyonnaise restaurants without ever having been to Lyon. He'll talk about how arrived at the Jewish grandmother approach to running a busy kitchen. The hard way. Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Jenn-Air at Standard TV & Appliance: www.StandardTVandAppliance.com Portland Food Adventures: www.PortlandFoodAdventures.com
Tim Artale was born and raised on the East Coast. There, he started working in kitchens and restaurants, but never considered it as a career until after college. Hear about his journey from Massachussetts to Portland, and the kitchen of Smallwares, Aviary, Proud Mary, St Jack, and now Scotch Lodge. Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Jenn-Air at Standard TV & Appliance: www.StandardTVandAppliance.com Portland Food Adventures: www.PortlandFoodAdventures.com
Jannie Huang has always loved food and computers. Hear about Jannie's journey through digital media, the food world... and ultimately to the creation of Feast Portland and Little Green Pickle. Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Jenn-Air at Standard TV & Appliance: www.StandardTVandAppliance.com Portland Food Adventures: www.PortlandFoodAdventures.com
Anthony Cafiero has been in and around the Portland food scene for over 15 years, starting his journey at Veritable Quandary as the brunch cook. He know runs operations at the chick-pea based ice cream and bakery shop, Little Bean, in the Pearl. Here about his journey from Table to Racion as he talks with Chris and Cort. Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Jenn-Air at Standard TV & Appliance: www.StandardTVandAppliance.com Portland Food Adventures: www.PortlandFoodAdventures.com
Chris and Cort catch up with Nicholas Van Eck about his journey through the Portland food industry to Erizo. Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Jenn-Air at Standard TV & Appliance: www.StandardTVandAppliance.com Portland Food Adventures: www.PortlandFoodAdventures.com
After a few delays, the food/horror short film "Food Cart" has been released, and can soon be seen at the upcoming CHOMP Food Film Fest. This week's classic episode of Right of the Fork features Damian Magista, and Lucas Longacre. The duo join us to discuss the genesis of the plot, the filming thereof, and what their expectations are. About CHOMP: A night of eclectic films, food & beer. The mission of Chomp! is to explore our relationship to food through film. This inaugural event’s theme is horror. Featuring short films by local artists Mila Zuo, Kelly Cox, and Cooper Johnson and more. Hosted by Dirk Marshall of the popular VHUS Podcast. Filmmakers will be on hand for Q&A and networking after the programming. Portland’s own Pono Brewing company will be releasing a limited release Red IPA along with Chef Sarah Schneider serving up some killer grub. Ticket price includes a beer, a plate of food, and entry into the raffle with prizes donated by local makers Apogee Knife Gallery, Marshall’s Haute Sauce, Wildcraft Cider, and Greater Goods. Tickets are limited. 21+ only please. Mayfly Taproom and Bottle Shop 8350 North Fenwick Avenue Portland, OR 97217 https://www.eventbrite.com/e/chomp-pdx-a-food-film-festival-tickets-68352300571
Jeff Lassen is the owner of Louis' Lunch, a burger restaurant in New Haven, Connecticut - and home of the original "hamburger sandwich." Hear Jeff and Chris talk about the history of the restaurant, and how things have changed since Jeff's great grandfather started the place back in 1895. Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Jenn-Air at Standard TV & Appliance: www.StandardTVandAppliance.com Portland Food Adventures: www.PortlandFoodAdventures.com
The Oregonian/OregonLive has released it's annual Top 40 Restaurants list for 2019, and food critic Michael Russell joins the podcast to talk about why he put what, where. Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Jenn-Air at Standard TV & Appliance: www.StandardTVandAppliance.com Portland Food Adventures: www.PortlandFoodAdventures.com
Berlu has been open since early June in Modera Belmont. Listen as Chef Vince Nguyen joins Chris and Cort to talk about the new fine dining spot, and what it took get the restaurant open. Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Jenn-Air at Standard TV & Appliance: www.StandardTVandAppliance.com Portland Food Adventures: www.PortlandFoodAdventures.com
News broke earlier this week that Tapalaya is up for sale, and chef/owner Anh Luu is heading home to New Orleans (read more here). In light of the news, we thought it would be proper to look back on an episode from just a few months ago, our convo with Anh Luu. Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Jenn-Air at Standard TV & Appliance: www.StandardTVandAppliance.com Portland Food Adventures: www.PortlandFoodAdventures.com
It's been awhile since Gary the Foodie stopped by the podcast. What has he been up to? Find out on this episode of Right at the Fork. Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Jenn-Air at Standard TV & Appliance: www.StandardTVandAppliance.com Portland Food Adventures: www.PortlandFoodAdventures.com
Kyo Koo is a Portland native, who's influences range from his mother's Korean home cooking, to technique-driven, modern American cooking. Hear about his journey through culinary school, to Southern California, and back to the Pacific Northwest, to Danwei Canting. Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Jenn-Air at Standard TV & Appliance: www.StandardTVandAppliance.com Portland Food Adventures: www.PortlandFoodAdventures.com
Gary the Foodie is back on the podcast to talk about some of his favorite new local spots, as well as share some new dishes at older places. Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Jenn-Air at Standard TV & Appliance: www.StandardTVandAppliance.com Portland Food Adventures: www.PortlandFoodAdventures.com
It's a classic episode of Right at the Fork, going back to February 2017 with Don Salamone of Burger Stevens. Don Salamone, like many others, landed in Portland because of its cost of entry as a chef. Armed with a solid work ethic and a resume that included stops at Michelin-starred restaurants, he opened a food cart, Burger Stevens. We talk about what Michael Russell's glowing review meant to him, how he came up with that name, and where Don's sights are set. Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Jenn-Air at Standard TV & Appliance: www.StandardTVandAppliance.com Portland Food Adventures: www.PortlandFoodAdventures.com
Chad Draizin of Fifty Licks is back on the podcast, after almost 5 years - and a lot has changed. Hear the latest on Fifty Licks, what plans Chad has for the future - and the advice he gives to anyone thinking about getting into the food industry. Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Jenn-Air at Standard TV & Appliance: www.StandardTVandAppliance.com Portland Food Adventures: www.PortlandFoodAdventures.com
A lot has happened with Scott Dolich since his last visit to the RATF studios. Hear about his latest projects, including helping the crew at Stone Soup start up their operation to help at risk communities in Portland learn life skills in the food and restaurant industry. Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Jenn-Air at Standard TV & Appliance: www.StandardTVandAppliance.com Portland Food Adventures: www.PortlandFoodAdventures.com
Kir Jensen joins Chris and Cort on the podcast to talk about her new engagement, the challenges of creating and running The Sugar Cube, and her new venture, CookShop, a new venture in Southeast Portland, for cooking and baking classes. Be sure to check out the upcoming strawberry class, SUMMER SWEET, June 22nd at Cookshop (SE Clinton St. from 12-3p). Get more details here. Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Jenn-Air at Standard TV & Appliance: www.StandardTVandAppliance.com Portland Food Adventures: www.PortlandFoodAdventures.com
Sam and Kay met in Kalispell, Montana, and have journeyed and cooked around the Pacific Northwest since. Their travels took them to Alaska and then to Portland honing their skills in savory and pastry, respectively. After working their way through numerous positions, they both landed at Irving Sreet Kitchen. Sam then jumped at the opportunity to cook at the storied Restaurant Beck, where he took charge of the kitchen in a matter of a couple of years. Kay followed him to the coast to become pastry chef at Beck and its sister restaurant, Sorella. The two are very young and very talented. They joined us by phone to talk about their love affair with each other and the restaurant business. Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Jenn-Air at Standard TV & Appliance: www.StandardTVandAppliance.com Portland Food Adventures: www.PortlandFoodAdventures.com
Eater PDX Editor Brooke Jackson-Glidden is back to talk to Chris and Cort about what's new in the Portland food scene in May 2019. Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Jenn-Air at Standard TV & Appliance: www.StandardTVandAppliance.com Portland Food Adventures: www.PortlandFoodAdventures.com
Hard to believe it took us 6 years to finally have Nate Tilden on the podcast (our fault, not his!). Nate has been working in the restaurant industry for well over 20 years, having started out as a dishwasher and then working his way up to chef. He managed Castagna for a few years, before opening up Clyde Common in 2007. In 2010, he opened the sports bar Spirit of 77 in the Rose Quarter. He's also the co-owner of Olympia Provisions, Bar Casa Vale, Rushmore Baking and more. Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Jenn-Air at Standard TV & Appliance: www.StandardTVandAppliance.com Portland Food Adventures: www.PortlandFoodAdventures.com
The tables are turned on Chris for the episode of Right at the Fork - an interview taken from The Portland 50, hosted by Cort, for KINK.FM. Here we find out what brought Chris to Portland from the East Coast, what it was liking raising two young boys on his own, and what prompted him to start Portland Food Adventures. Learn more about Chris' upcoming dinners and trips at www.PortlandFoodAdventures.com Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Jenn-Air at Standard TV & Appliance: www.StandardTVandAppliance.com Portland Knife House: www.PortlandKnifeHouse.com
Astrid Ensign fell in love with Italian culture at the age of 11 in very rural Montana when she happened upon a National Geographic Magazine article. By 15 she was an exchange student in Northern Italy, and has spent 25 years immersing herself in the architecture and food of all regions of the mainland and Sicily. Now she leads Portlanders every year to tour and eat the very best of Italy with Right at the Fork Host Chris Angelus' Portland Food Adventures. Here, you'll hear Astrid's story along with her particular Italian favorites. If you've ever had interest in Italian travel, stick with the interview to the end for an informative gift from Astrid and Chris. See Chris and Astrid's upcoming Bolognese your here: https://www.portlandfoodadventures.com/bologna-with-taste-of-italys-astrid-ensign Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Jenn-Air at Standard TV & Appliance: www.StandardTVandAppliance.com Portland Knife House: www.PortlandKnifeHouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
It's been nearly two years since our last Kurt Huffman visit on the podcast. On this episode, we hear about Kurt's plans for ChefStable to expand into the Portland suburbs, specifically the Lake Oswego area. Plus, a quick take from Kurt on the Portland food scene. And we do mean quick! Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Jenn-Air at Standard TV & Appliance: www.StandardTVandAppliance.com Portland Knife House: www.PortlandKnifeHouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Our guest this week is Gabriel Rosen, of Biwa fame, and now with Noraneko and Giraffe. Hear Gabe tell Chris and Cort why Biwa went away, and what his new project, Giraffe, is all about. Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Jenn-Air at Standard TV & Appliance: www.StandardTVandAppliance.com Portland Knife House: www.PortlandKnifeHouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
It's another classic Right at the Fork, featuring our interview with Adam and Jackie Sappington, one of Portland's favorite restaurant duos. Here, Chris talks with the pair about the origins and secrets to longevity of The Country Cat. Mentioned in this episode: www.thecountrycat.net www.dusgrill.com www.pho-hung.com www.porquenotacos.com www.avagenes.com www.clydecommon.com www.pokpokpdx.com Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Jenn-Air at Standard TV & Appliance: www.StandardTVandAppliance.com Portland Food Adventures: www.PortlandFoodAdventures.com
Karen is the owner of Portland's Yoga Pearl, and former owner of Prasad, Prasad East and Harlow. On this episode of Right at the Fork, Karen tells Chris and Cort why she sold her restaurants, bought a van, and hit the road. Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Jenn-Air at Standard TV & Appliance: www.StandardTVandAppliance.com Portland Food Adventures: www.PortlandFoodAdventures.com
Cory Schreiber opened Wildwood back in 1994, and rapidly became a leader in the region’s bustling culinary scene, even winning the James Beard Award in 1998 for Best Chef Pacific Northwest. After leaving in 2007, his path took him to the Oregon Department of Agriculture, to now working as a chef with Sysco Systems. Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Jenn-Air at Standard TV & Appliance: www.StandardTVandAppliance.com Portland Food Adventures: www.PortlandFoodAdventures.com
It's the final episode of our Women's History Month series, with Joy Church of JCPlaysWithFood.com interviewing Jen Quist of Holler Hospitality (Bullard/Abigael Hall). Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Jenn-Air at Standard TV & Appliance: www.StandardTVandAppliance.com Portland Knife House: www.PortlandKnifeHouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Our celebration of Women's History Month continues, with Molly Riehl of Fox 12's More Good Day Oregon interviewing Whitney Burnside of 10 Barrel Brewing Co. Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Jenn-Air at Standard TV & Appliance: www.StandardTVandAppliance.com Portland Knife House: www.PortlandKnifeHouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
In celebration of National Women's History Month and International Women's Day (March 8th), Right at the Fork welcomes Lisa Schroeder, owner/chef of Mother's Bistro as our guest host. In this episode, Lisa interviews Laurie Wolf, an American food writer and entrepreneur, and now a leader in the edible community and an award-winning culinary entrepreneur. In 2014, she founded Laurie + Maryjane with her daughter-in-law, Mary. Since 2015, Laurie has published four cannabis cookbooks. Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Jenn-Air at Standard TV & Appliance: www.StandardTVandAppliance.com Portland Knife House: www.PortlandKnifeHouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
In celebration of National Women's History Month and International Women's Day (March 8th), Right at the Fork welcomes Eater PDX Editor Brooke Jackson-Glidden back as guest host, talking with Maya Lovelace of Mae and Yonder. Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Jenn-Air at Standard TV & Appliance: www.StandardTVandAppliance.com Portland Knife House: www.PortlandKnifeHouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Anh Luu started cooking professionally at the age of 16, while growing up in New Orleans. Hear her story, as she talks with Chris and Cort, as she learned to blend flavors from her parents' Southeast Asia roots, with classic French, Spanish, Caribbean and African cuisine. And ultimately, how she landed at, and took over Tapalaya. This episode is brought to you by: Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com JennAir at Standard TV & Appliance: www.StandardTVandAppliance.com Portland Knife House: www.PortlandKnifeHouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
One of Portland's best known chefs is back, Gregory Gourdet of Departure, to talk about his journey to being sober. This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.comRingSideSteak House: www.RingSideSteakHouse.comPortland Food Adventures: www.PortlandFoodAdventures.com
Doug Adams is back on the podcast, talking about his newly opened Bullard. He's also joined by fiancee Whitney Burnside (of 10 Barrel Brewing) who share how they met and what plans they have for the future. This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.comRingSideSteak House: www.RingSideSteakHouse.comPortland Food Adventures: www.PortlandFoodAdventures.com
It's a classic episode of RATF, with Elias (Eli) Cairo of Olympia Provisions.
Elias Cairo joins us on a meaty podcast. He takes us on this journey from working at his family's restaurants in Utah to Switzerland, where his apprenticeship there gave him a base of knowledge to hone his skills at places like Castagna in Portland. Eli takes us through some of the challenges and his personal joys of establishing Olympia Provisions, the USA's only USDA certified salami production facility. We also talk about his other business interests.
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com RingSide Steak House: www.RingSideSteakHouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Flying Fish Company's Lyf Gildersleeve is back to talk about fishing, clams, oysters and more - oh, and the 2nd Annual Shuck Portland.
Learn more at www.ShuckPortland.org
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com RingSide Steak House: www.RingSideSteakHouse.com Portland Food AdventuresL www.PortlandFoodAdventures.com
Why is Janis Martin hanging out so much at East Glisan Pizza, and what the heck is up with Tanuki? Janis joins Chris and Cort on the podcast to talk all about it.
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com RingSide Steak House: www.RingSideSteakHouse.com Portland Food AdventuresL www.PortlandFoodAdventures.com
One of the Godfather's of the Portland food scene returns to the podcast to talk about his newest restaurant, Rosa Rosa inside the Dossier Hotel. Vitaly Paley also talks about his recent travels, how he spends his free time, and the place he calls home.
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com RingSide Steak House: www.RingSideSteakHouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Looking for a new coffee spot? Lora Woodruff, owner and tour guide , with Third Wave Coffee Tours has you covered.
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com RingSide Steak House: www.RingSideSteakHouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
It's Part 2 of our conversation with Pok Pok's Andy Ricker, where Andy talks about knowing and working with Anthony Bourdain.
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com RingSide Steak House: www.RingSideSteakHouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Year Six of the podcast is underway, with a two part interview with Pok Pok's Andy Ricker.
Part 1 tells us about Andy's journey to create Pok Pok, it's expansion to LA and NYC... and why those restaurants aren't there any more. We'll also talk about Andy's latest restaurant, recently opened in SW Portland.
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com RingSide Steak House: www.RingSideSteakHouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
What's in store for the Portland food scene in 2019? Hear Part 2 of our conversation with Eater PDX Editor Brooke Jackson-Glidden.
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com RingSide Steak House: www.RingSideSteakHouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Year 5 of the podcast is coming to an end, as Chris and Cort chat with Eater PDX Editor Brooke Jackson-Glidden in Part 1 of our End of Year episodes.
Here, we talk about the biggest food stories of 2018, as well as some of our favorite places to eat.
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com RingSide Steak House: www.RingSideSteakHouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
It's a classic episode of Right at the Fork - this one from December 14th, 2016 with Chris Onstad.
We first got to know Chris Onstad when he was the restaurant critic for the Portland Mercury. In 2012, he left that gig to start making great tasting soda to satisfy what he saw was a dearth of delicious opportunities for people who cared about their food experiences, but weren't partaking in anything with alcohol. That's led to a line of syrups catering to the retail and industry markets. Now Chris is poised to jump into the cannabis world. Listen to hear about his Portland journey.
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com RingSide Steak House: www.RingSideSteakHouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
John Gorham is back on the podcast to talk about Tasty & Sons move from N Williams Avenue to the Woodsman Tavern space on SE Division, and becoming Tasty & Daughters.
John also talks to Chris and Cort about his brain tumor, his road to recovery, and how he plans to spend Christmas Day (it's the same things he's done for years, by the way).
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com RingSide Steak House: www.RingSideSteakHouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Roons started out in a kitchen in Napa Valley back in 2010, when Jenn Topliff noticed a severe lack of (delicious) gluten-free treats. Enter Jenn's homemade macaroons.
Hear what led Jenn to start up Roons... and what ultimately brought her and her family to Portland. And, check out Roons at www.EatRoons.com
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com RingSide Steak House: www.RingSideSteakHouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
It's a classic episode of Right at the Fork!
It's the same old story. Brooklyn boy's mother decides to move to New Mexico to be a cattle rancher. Boy deprived, relegated to Pizza Hut. Goes into pizza depression. Gets a job at a pizza place and learns his passion. Gets married, works at several Portland restaurants, wife suggests he's happiest when making pizza. Opens yet ANOTHER restaurant on Division Street, Scottie's Pizza Parlor. Then delivers white clam pizza to whining podcast host. Interview commences.
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com RingSide Steak House: www.RingSideSteakHouse.com Portland Food Adventures: www.PortlandFoodAdventures.com
Chef Becky McGrath has been Burgerville's Director of Food Production since 2016. Hear what it takes to keep one of the Pacific Northwest's most iconic food brands running day to day - and how Becky makes sure the Tillamook Cheeseburger you eat in Tigard tastes just as good in Vancouver.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com
Learn more about Chris' Portland Food Adventures, including an upcoming trip to Australia at www.PortlandFoodAdventures.com
Philip Oswalt is the Executive Sous Chef at the Multnomah Athletic Club. Hear how he found his passion in the kitchen, and his journey from Oregon to the East Coast, to France, and eventually to the MAC.
Learn more about Chris' Portland Food Adventures at www.PortlandFoodAdventures.com
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com San Pellegrino: www.SanPellegrino.com
We were off by a year! Bringing back this classic episode of the podcast, as Food Cart, The Movie preps for film festival submission.
Original post:
Damian Magista, who has joined us before as the founder of Bee Local Honey and Annata Cannabis, is a movie buff. He teams with Lucas Longacre, whose work has been featured on Original Fare, among other works, to produce Food Cart. The duo join us to discuss the genesis of the plot, the filming thereof, and what their expectations are. At the time of this podcast's release, the film is still in post-production.
It's been over three years since we had Wendy Bumgardner of the blog Locavoregon on to talk about what's happening in the food world in Vancouver. She's back with a long list of new places to check out... and a few old reliables.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com San Pellegrino: www.SanPellegrino.com
Carina Comer isn't your ordinary baker. The legally blind baker founded Carina's Bakery in Beaverton in 2017, offering vegan baked goods to the masses.
In this episode of RATF, Carina talks to Chris and Cort about what prompted her to become a baker, and what it takes to run a vegan bakery day to day.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com San Pellegrino: www.SanPellegrino.com
When we booked Lucian Prellwitz to come on the podcast, we had no idea of the big changes coming his way. Neither did he. Hear Lucian talk about his jump into the food world, and what has brought him to help open up West in the old Wildwood spot.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com San Pellegrino: www.SanPellegrino.com
With the reopening of Big's Chicken, this time in Beaverton, we thought we should look back at our convo with co-owner Ben Bettinger from August 2017.
From the original podcast:
Laurelhurst Market's Executive Chef Ben Bettinger joins us to talk about work/life balance now that he has a son, approaching the fire at Big's Chicken and the future of that business, and his three Food Network victories.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com San Pellegrino: www.SanPellegrino.com
It's another classic episode of Right at the Fork.
Chris feels that Lisa Schroeder should be cited as "Portland's Official Mother." Lisa visits the RATF studios to talk about the challenges of running a packed Portland culinary institution, especially in light of a the increased responsibilities she's taken on to provide love and care to her grandchildren. Lisa shares some stories and grief of the loss of her beloved daughter, Stephanie.
Photo by Tim Sugden, About Face Magazine.
Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com San Pellegrino: www.SanPellegrino.com
Connect with Chris and Cort: www.RightAtTheFork.com
If the name doesn't grab your attention, the taste of Eliot's Adult Nut Butters will. Founder Michael Kanter joins the podcast this week, to talk about his trek from the restaurant scene to the world of nut spreads.
What makes his nut butter adult and who the hell is Eliot? Find out in this week's episode of Right at the Fork.
Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com San Pellegrino: www.SanPellegrino.com
Connect with Chris and Cort: www.RightAtTheFork.com
What DOESN'T Lisa Marcus do? From co-founding DigitalPour, to helping run the annual Oregon Country Fair, Lisa stays busy. Let's also add in fire dancing - and maybe biggest of all, plans to adopt a baby.
Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com San Pellegrino: www.SanPellegrino.com
Connect with Chris and Cort: www.RightAtTheFork.com
2018's Feast Portland is just days away, which makes co-founder Mike Thelin visit to the podcast perfectly timed. It was.
Hear what it takes to put together Portland's biggest food week, as well as what events still have availability. Check out www.feastportland.com.
Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com San Pellegrino: www.SanPellegrino.com
Find out more about Chris' upcoming trip to Australia at www.PortlandFoodAdventures.com.
Connect with Chris and Cort: www.RightAtTheFork.com
As Feast Portland approaches, we decided to look back a year, when Aaron Franklin had to cancel his planned trip to PDX and instead, deal with a restaurant fire.
From the original podcast:
On the heels of a fire that caused Aaron Franklin's famed Austin restaurant to rebuild for a few months, the storied barbecue king talks about learning about barbecue as a kid and his perception of his craft that his parents never had.
A little politics, and we talk business: Why he won't open another Franklin Barbecue, sourcing his meat for his brisket, and what the Visa commercial he did bought him, and why he did it. And also, you know, the usual stuff, like Obama visiting your restaurant.
Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com San Pellegrino: www.SanPellegrino.com
Connect with Chris and Cort: www.RightAtTheFork.com
Chris and Cort chat with Chantelle Hylton, co-owner of Salmonberry Saloon in Wheeler on the Oregon Coast. Later, they check in with Chef Mike Aldredge.
Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com San Pellegrino: www.SanPellegrino.com
Connect with Chris and Cort: www.RightAtTheFork.com
Brooke Jackson-Glidden joins the show with Chris to give her 2018 Summer Eater Update. Where has she been eating this summer... and where SHOULD you.
Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com San Pellegrino: www.SanPellegrino.com
Connect with Chris and Cort: www.RightAtTheFork.com
Returning guest Micah Camden is responsible for Little Big Burger, Yakuza Lounge and Blue Star Donuts. Chris and Cort invited Micah back to the podcast to talk about his latest venture, Super Deluxe - but were surprised to find out about an entirely new project, years in the making.
How many hours of sleep does Micah get each night? We'll find that out, too.
Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com San Pellegrino: www.SanPellegrino.com
Connect with Chris and Cort: www.RightAtTheFork.com
A coffee at Proud Mary in NE Portland is not your average coffee stop. On this episode of Right at the Fork, we talk to Nolan Hirte, the co-founder of Proud Mary in Portland, and Melbourne, Australia.
Hear what makes coffee to important to Nolan - and maybe most important, the care and service that goes into it. Plus, get details on a special Portland Food Adventures dinner on August 23rd, as well a preview of a PFA International trip next year. See more at www.portlandfoodadventures.com.
Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com San Pellegrino: www.SanPellegrino.com
Connect with Chris and Cort: www.RightAtTheFork.com
When we spoke with Patrick McKee back in October 2017, he had just opened Southfork in the old Smallwares space. Recently, Patrick has given the restaurant a new name, prompting a visit to this "classic" but recent episode.
Patrick McKee, now manning the knives at Southfork, was by Vitaly Paley's side for years. Patrick talks about his Iron Chef and Knife Fight appearances with Chef Ben Bettinger, how he balances home and work life with kids ranging from newborn to teenagers, and also, what he's learned as a parent of a child who's shown him how to view things in a different light.
And has refresher, check out our first convo with Patrick (with Ben Bettinger) on Episode #50 in the RATF archives.
Right at the Fork is supported by: Zupan's Markets: www.zupans.com Ringside Hospitality Group: www.RingsideFishHouse.com San Pellegrino: www.SanPellegrino.com
Connect with Chris and Cort: www.RightAtTheFork.com
Ryley Eckersley has worked in restaurants all over the world. From Belize to Barcelona and nearly everything in between. On this episode of Right at the Fork, Ryley tells Chris and Cort about his upbringing in London, his time spent at the family vacation home in France... and what ultimately led him the Pacific Northwest.
Right at the Fork is supported by: Zupan's Markets: www.zupans.com Ringside Hospitality Group: www.RingSideSteakHouse.com San Pellegrino: www.SanPellegrino.com
Connect with Chris and Cort: www.RightAtTheFork.com
Gabriel Rucker left a busy lunch service at his newly opened Canard to talk to Chris and Cort about how life has changed for him since opening his third restaurant, while raising a family.
Hear about how he manages his time and what people should expect at Canard.
Right at the Fork is supported by: Zupan's Markets: www.zupans.com Ringside Hospitality Group: www.RingsideFishHouse.com San Pellegrino: www.SanPellegrino.com
Connect with Chris and Cort: www.RightAtTheFork.com
Pizzeria Otto's Sam Reed is a force to be reckoned with in the Portland pizza scene. He's fresh from a trip to Naples where he spent a week one-on-one with Master Pizzaiolo Enzo Coccia of La Notizia.
This episode also features Pizzeria Otto owner Clark Hale, talking Neapolitan pizza... and you can be sure they'll address clam pies.
Right at the Fork is supported by: Zupan's Markets: www.zupans.com Ringside Hospitality Group: www.RingsideSteakHouse.com San Pellegrino: www.SanPellegrino.com
Connect with Chris and Cort: www.RightAtTheFork.com
It's a classic episode of Right at the Fork, in celebration of Season 5 of Kelly Cox's Original Fare.
Kelly Cox is always on a journey. From her small town upbringing in Missouri, to NYC to now exploring the globe with her TV show, Original Fare, on which she's looking for real food and the stories behind it. We hear how her vices have helped guide and advance her career and life. And a few other morsels of wisdom.
Check out episodes of Original Fare here: www.theoriginalfare.com
Right at the Fork is supported by: Zupan's Markets: www.zupans.com Ringside Hospitality Group: www.RingsideFishHouse.com San Pellegrino: www.SanPellegrino.com
Connect with Chris and Cort: www.RightAtTheFork.com
It's easily one of the most unique paths in the Portland food and drink scene. Pono Brewing's Erick Russ stops by the studio and tells Chris and Cort what led him into micro-brewing, by way of precious gems and cannabis.
Right at the Fork is supported by: Zupan's Markets: www.zupans.com Ringside Hospitality Group: www.RingsideFishHouse.com San Pellegrino: www.SanPellegrino.com
Connect with Chris and Cort: www.RightAtTheFork.com
It's officially summertime in the Pacific Northwest, and that means road trips!
Eater PDX's Brooke Jackson-Glidden stops by and shares some of her favorite spots to eat outside of downtown Portland, including spots on the coast, Salem and Eugene - and Hood River.
Right at the Fork is supported by: Zupan's Markets: www.zupans.com Ringside Hospitality Group: www.RingsideFishHouse.com San Pellegrino: www.SanPellegrino.com
Connect with Chris and Cort: www.RightAtTheFork.com
Thrillist's Andy Kryza is making the big move to LA!
In this week's episode of Right at the Fork, Andy tells Chris and Cort what things he's looking forward to in LA, as well as what he'll miss about Portland.
Right at the Fork is supported by: Zupan's Markets: www.zupans.com Ringside Hospitality Group: www.RingsideSteakHouse.com San Pellegrino: www.SanPellegrino.com
Connect with Chris and Cort: www.RightAtTheFork.com
Liz Davis joins Chris and Cort to talk about her Xico partner Chef Kelly Myers. She tells us about how an illness while on a staff trip to Oaxaca, eventually lead up to Kelly suffering a stroke. She'll also tell us how she's doing today.
Also, hear why Liz ended up in Portland and how Xico actually came about.
Learn more about a special benefit event taking place at Xico with Portland Food Adventures at www.PortlandFoodAdventures.com.
Right at the Fork is supported by: Zupan's Markets: www.zupans.com Ringside Hospitality Group: www.RingsideSteakHouse.com San Pellegrino: www.SanPellegrino.com
Connect with Chris and Cort: www.RightAtTheFork.com
Not only has Missy Maki spent the last 6 years talking about the Portland food scene on the radio, she also works for one of the biggest restaurant and hospitality companies in the country.
In this episode of Right at the Fork, Missy tells Chris and Cort about the beginning and the end of her radio show "Simple Kitchen." Missy also shares why she is so passionate about what she does every day with Landry's.
Right at the Fork is made possible by: Zupan's Markets: www.zupans.com Ringside Hospitality Group: www.RingsideFishHouse.com San Pellegrino: www.SanPellegrino.com
Connect with Chris and Cort: www.RightAtTheFork.com
We repeat a 2015 episode with the wizard behind Portland's now iconic Salt & Straw, Tyler Malek. He and his cousin Kimberly started a little food cart on Alberta Street just a few years ago. And now they've expanded up and down the west coast, even into Disneyland. Our conversation with Tyler occurred before the expansion beyond Portland. He's an incredible Portland success story, not to mention a really nice, humble guy.
Right at the Fork is made possible by: Zupan's Markets: www.zupans.com Ringside Hospitality Group www.RingsideFishHouse.com San Pellegrino: www.SanPellegrino.com
Connect with Chris and Cort: www.RightAtTheFork.com
It's been a few months since we last spoke to Gary the Foodie.
In this episode, Gary gives us updates on: Canard Oui Wine Bar Arden Wine Bar Enoteca Nostrana Palomar Joel and Emily Stocks Dive Bar Crawl Schilling Cider House
Right at the Fork is made possible by: Zupan's Markets: www.zupans.com Ringside Hospitality Group www.RingsideSteakHouse.com San Pellegrino: www.SanPellegrino.com
Connect with Chris and Cort: www.RightAtTheFork.com
Eytan Zias turned his own passion for knives in the kitchen into a thriving business - first in Phoenix and now in Portland. In this episode of Right at the Fork, Eytan tells Chris and Cort about his journey from Israel to New York and then Portland by way of Phoenix.
Visit Portland Knife House online at: www.PortlandKnifeHouse.com
Right at the Fork is made possible by: Zupan's Markets: www.zupans.com Ringside Hospitality Group www.RingsideSteakHouse.com San Pellegrino: www.SanPellegrino.com
Connect with Chris and Cort: www.RightAtTheFork.com
Stephanie Kralevich has been covering the Portland food scene for 8 years, both as a feature reporter for KPTV and now as host of More Good Day Oregon, perhaps the most prolific TV personality doing so on the Portland airwaves.
We talk about growing up in Gresham and then landing the job of her dreams as a weather expert on the local news. We hear about some of her most memorable interviews and even one that had her leaving with tongue in her pocket.
Also, look for Stephanie turning the tables on Cort and Chris, with her feature on Right at the Fork on her show. Watch it here:
Right at the Fork is made possible by: Zupan's Markets: www.zupans.com Ringside Hospitality Group: www.RingsideSteakHouse.com San Pellegrino: www.SanPellegrino.co
Connect with Chris and Cort: www.RightAtTheFork.coM
Chef Aaron Adams comes back to Right at the Fork to talk about how his creativity has taken him to new ventures. We talk about where Farm Spirit is and where it might be going now that it's on the national food radar. Aaron's a no bullshit guy and we love having him on the podcast. Right at the Fork is made possible by: Zupan's Markets: www.zupans.com Ringside Hospitality Group: www.RingsideSteakHouse.com San Pellegrino: www.SanPellegrino.com Connect with Chris and Cort: www.RightAtTheFork.com
It's a classic episode of Right at the Fork, presented by San Pellegrino. Steve Jones, Portland's premier cheesemonger, looks into the crystal ball to share his vision for Chizu, opening this spring. Mentioned in this episode: ciderriot.com/ www.knucklesandwichpdx.com/ www.boxerramen.com/ www.lardosandwiches.com/ www.localocean.net/ Right at the Fork is made possible by: Zupan's Markets: www.zupans.com Ringside Hospitality Group: www.RingsideFishHouse.com San Pellegrino: www.SanPellegrino.com Connect with Chris and Cort: www.RightAtTheFork.com
Eater Portland's Brooke Jackson-Glidden is back again this week to talk about the places that have excited her most since she began her job as Eater's Portland Edtior, and the new places she's looking forward to most.
Right at the Fork is made possible by:
Zupan's Markets: www.zupans.com RingSide Hospitality Group: www.RingSideSteakhouse.com San Pellegrino: www.SanPellegrino.com
Connect with Chris and Cort: www.RightAtTheFork.com
Eater Portland's new Feature Writer and Editor Brooke Jackson-Glidden joins us to talk about her history as a food writer, which started when she was 8 years old. She gives us a taste for what she plans to do in her dream job, covering Portland's rich food scene using the tools she's honed coast to coast in the newspaper business, from the Boston Globe to the Salem Statesman Journal. We also hear about some of Brooke's favorite haunts in Portland, and what has her brimming with anticipation.
Right at the Fork is made possible by: Zupan's Markets: www.zupans.com Ringside Hospitality Group: www.RingsideFishHouse.com San Pellegrino: www.SanPellegrino.com
Connect with Chris and Cort: www.RightAtTheFork.com
Dominique Geulin is a master and award winning baker (The Chevalier de l'Ordre de Mérite Agricole) and owner of St. Honoré, one of Portland's premiere boulangeries.
In this episode, we talk to Dominique about his upbringing in Normandy, France and his move to Portland in the early 1980s to help open Le Panier in Old Town. We also talk with with Dominique's son Matt about what it's like to grow up with a baker-father... and if he'll follow in his father's footsteps.
This episode is made possible by: Zupan's Markets: www.Zupans.com Ringside Hospitality Group: www.RingsideFishHouse.com San Pellegrino: www.SanPellegrino.com
Connect with Chris and Cort: www.RightAtTheFork.com
Our second part of our interview covers the genesis of Kachka, how it's grown, what the two have learned, and what to expect at the new Kachka as well as the tranformed Kachinka.
Look for Part 1 of this interview, episode #155.
Right at the Fork is made possible by: Zupan's Markets: www.zupans.com Ringside Hospitality Group: www.RingsideSteakhouse.com San Pellegrino: www.SanPellegrino.com/us/en
Connect with Chris and Cort: www.RightAtTheFork.com
In Part 1 of our two-part conversation with Bonnie and Israel Morales, we discuss the power duo's food memories, formed in Chicago and Kansas. How they met at True in Chicago, when Israel's first interview to hire a FOH professional happened to be a woman by the name of Bonnie Frumkin.
We touch on how they decided to move their young family to Portland, jobs at Fin and New Seasons, and deciding Kachka was something Portland and the world needed. Look for Part 2, episode #156.
Right at the Fork is made possible by: Zupan's Markets: www.zupans.com Ringside Hospitality Group: www.RingsideSteakhouse.com San Pellegrino: www.SanPellegrino.com/us/en
Connect with Chris and Cort: www.RightAtTheFork.com
Classics episodes of Right at the Fork are presented by San Pellegrino.
Peter Cho has been kicking ass and taking no prisoners in Portland. His Han Oak has become one of the most lauded places to eat in Portland.(Don't call it a restaurant.) From local and national press, to James Beard nominations, it seems that Peter is at the top of many food conversations in Portland. But he's also a humble guy, as we hear in this classic episode from 2017.
Right at the Fork is sponsored by: San Pellegrino: www.SanPellegrino.com/us/en Zupan's Markets:www.Zupans.com Portland Food Adventures; www.PortlandFoodAdventures.com
Connect with Chris and Cort at www.RightAtTheFork.com
With the trusty guidance of Thrillist's Andy Kryza, Chris, Cort, and three faithful Portland Food Adventurers set off to taste and enjoy 6 fried chicken sandwiches from some of Portland's most notable spots: Burger Stevens, Boke Doke, Frickin' Chicken, People's Pig, Basilisk and Barlow Tavern. What was supposed to be a 20 minute recap turned into an hour long conversation. After all, this is important stuff. Andy also entertains us with his soon-to-be parting thoughts on writing about food in Portland and beyond.
Without spoilers, we thought all of the sandwiches would fully satisfy and were excellent choices. Tune in to hear careful insight and analysis, and which one was the consensus favorite.
Nong Poonsukwattana joins us on the podcast. It could be argued that Nong's Khao Man Ghai is the most famous of all Portland food carts. Nong hopes to carry the success of her carts and her first restaurant to the second brick and mortar opening up in March, 2018. We talk to Nong about what brought her to the USA, Andy Ricker's mentorship, the exhausting days learning a business and the language in the Portland at the same time, and her win on TV's Chopped. Truly a remarkable woman. We're glad we got to spend some time with her.
Right at the Fork is made possible by: Zupan's Markets www.zupans.com
Learn more about Portland Food Adventures at www.PortlandFoodAdventures.com
Connect with Chris and Cort at www.RightAtTheFork.com
When someone in Portland wants to throw a great party, who do they call? Quite often, it's Natalia Toral. Her work and style is associated with Maialata, Negroni Week, Shuck Portland and now she's taken her game to Enoteca Nostrana. We talk about fishing, booze, her parents' creativity, and what she learned in her Wells Fargo days that's the cornerstone of her success. We love Natalia, and think you will too.
Right at the Fork is supported by: Zupan's Markets: www.zupans.com
Learn more about Portland Food Adventures at: www.PortlandFoodAdventures.com
Connect with Chris and Cort at www.RightAtTheFork.com
Andy Kryza joins us to talk about his 14 years in Portland that included writing for Willamette Week, the Asian Reporter and Thrillist as both a local and national food editor. Andy discusses the rigors and methods of discovering and writing about five places each week that no one had yet disovered in Portland. You'll hear about the most disgusting food he's ever eaten, mixing drinking and writing and also why Beaverton is a great good suburb. Right at the Fork is made possible by: Zupan's Markets www.zupans.com Learn more about Chris' trips to Europe and Mexico this fall at: www.PortlandFoodAdventures.com Connect with Chris and Cort at www.RightAtTheFork.com
It's a classic episode of Right at the Fork, going back to January 13, 2016.
Chef Gregory Gourdet of departurepdx.com has rapidly become of one of Portland's most well-known chefs. He had an exciting long run on TV's Top Chef on 2015. Then he was tapped to develop a second Departure in Denver for the Sage Restaurant Group. In this podcast, Gregory talks about his trajectory from Jean-Georges in NY to Portland, where he now runs one of Portland's highest and largest restaurants. We also talk about Chefsweekpdx.com and how that came to be three years ago.
Right at the Fork is made possible with support from: Zupan's Markets www.zupans.com
Connect with Chris and Cort at www.RightAtTheFork.com
It's another look at where #GaryTheFoodie has been recently!
This week, Gary talks about: Harlow (Vegan) Castagna, 20 Course Vegan Special Menu Homegrown Smoker (Vegan) Tiny Moreso Afterdark Cookies Bistro Agnes Trifecta Tavern & Bakery
Right at the Fork is made possible by: Zupan's Markets: www.zupans.com
Connect with Chris and Cort: www.RightAtTheFork.com
Learn more about Chris' upcoming Portland Food Adventures trips here: www.PortlandFoodAdventures.com
This episode of Right at the Fork finds Chris and Cort chatting with Eric Nelson, a veteran in the Portland bartending scene.
From books to Facebook, to Shipwreck's upcoming 4-night pop up at Chalino. And it's a RATF first, a bartender that doesn't drink? We'll let Eric explain that one.
Find out more at www.ShipwreckPDX.com
Right at the Fork is made possible by: Zupan's Markets: www.zupans.com
Connect with Chris and Cort: www.RightAtTheFork.com
Learn more about Chris' upcoming Portland Food Adventures trips here: www.PortlandFoodAdventures.com
Shardell Dues' first job was making pizza and she says it will be her last. Chris and Cort catch up with Shar, where she talks about her start, why at PIZZA sign hangs upside down, and where you can get the best DingDong in town.
Right at the Fork is supported by: Zupan's Markets www.Zupans.com
Connect with Chris and Cort: www.RightAtTheFork.com
Peruvian transplant Chef Jose Luis de Cossio joins us for a fascinating conversation that goes inside the mind of an avid surfer to hear how his life on a surfboard helps him to navigate being a chef and restaurant owner. We talk about the changes at Paiche and his move toward veganism - the personal and financial reasons for ceasing serving his lauded seafood when Paiche was a dinner spot.
Right at the Fork is supported by: Zupan's Markets: www.zupans.com
Connect with Chris and Cort at www.RightAtTheFork.com
Lyf Gildersleeve, son of an avid fisherman, picked up his love and knowledge of seafood at an early age.
We talk about how he started at markets in Idaho and built his Flying Fish business into one of the premier fishmongers in Oregon.
With the first annual Shuck Portland event coming in early February, Lyf educates us on the history of oysters in the Northwest and what needs to be done to move the industry towards sustainability.
Tickets for Shuck Portland can be found at www.shuckportland.org
Right at the Fork is made possible with support by: Zupan's Markets: www.Zupans.com
Connect with Chris and Cort at www.RightAtTheFork.com
It's our first check in with #GaryTheFoodie in the new year.
Discussed in this episode: Imperial w/Matt Jarreli (went/Roadhouses) Wei Wei Restaurant Lovely's Fifty Fifty Pine Street Market - Checkerboard Pizza, BYH Burgers Accanto with Erik van Kley
Follow Gary on Instagram: @garythefoodie
Right at the Fork is supported by: Zupan's Markets: www.Zupans.com
Connect with Chris and Cort at www.rightatthefork.com
It's another classic episode of Right at the Fork.
Tres Shannon started Voodoo Doughnut with his partner Cat Daddy in 2003, and since then it's become an icon in the Portland food world. Now it's taking hold in other markets across the country. We have Tres on to talk doughnuts, music, and Portland, along with some Colorado thrown in for good measure.
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.zupans.com
Connect with Cort and Chris at www.RightAtTheFork.com
The duo who have brought the joys of Coquine to Portland join us on the podcast. Katy Millard talks about the stress of living up to high expectations, and the perpetual internal struggle, while her husband Ksandek Podbielski discusses how he instilled the confidence in Katy to shine. We also get the lowdown on how they met, and how they wouldn't have it any other way than working together, which strengthens them as a couple and a family.
Right at the Fork is supported by Zupan's Markets: www.zupans.com
Connect with Chris & Cort at www.RightAtTheFork.com
Our interview with Gabriel Pascuzzi was conducted just before his Chef of the Year nod by Eater PDX was announced.
Chef Pascuzzi discusses his childhood food experiences as well as his father's influence in helping him cut a real estate deal that helped him open Stacked.
We touch on his new brunch series, in which Portland chefs collaborate with their favorite dishes.
For information about the PFA on 2/1, visit www.portlandfooadventures.com And the stacked website is at www.stackedsandwichshop.com
Right at the Fork is made possible with support from Zupan's Markets: www.zupans.com
Connect with Chris and Cort at www.RightAtTheFork.com
We are pleased to have Maya Lovelace back in the Right at the Fork studios to kick off our fifth year of the podcast Maya talks about her upcoming brick and mortar location, as well as what has transpired since she last visited us two years ago.
This episode of Right of the Fork is made possible by: Zupan's: www.zupans.com
Connect with Chris and Cort at www.RightAtTheFork.com
It's part 2 of our End of Year Series, looking ahead at 2018 with Kurt Huffman and Mattie John Bamman.
This episode of Right of the Fork is made possible by: Zupan's: www.zupans.com
It's our special Holiday check in with #GaryTheFoodie to see where he has been in the month of December.
Take a listen, but here's the quick list: Roe - Reopening Little Griddle Oui! Wine Bar & Restaurant (SE Wine Collective) Kingsland Kitchen - Food Cart Stoopid Burger at The Ocean
Follow Gary on Instagram: @garythefoodie
Right at the Fork is supported by: Zupan's Markets: www.Zupans.com
Connect with Chris & Cort at www.rightatthefork.com
In the first of our 2 part End of Year Series, we look back on the year in Portland dining with The Oregonian's Michael Russell. Our own @garythefoodie lends his prolific perspective. We talk about what took off and what didn't, who's taking risks and who can't. We delve into food carts, hotel restaurants, and how Seattle grabbed the attention away from Portland this year.
This episode of Right of the Fork is made possible by: Zupan's: www.zupans.com
Connect with Chris and Cort at www.RightAtTheFork.com
It's a CLASSIC episode of Right at the Fork (if an episode from this past April can be counted as 'classic') featuring Trent Pierce of Roe.
Trent Pierce talks about how his speakeasy style restaurant, Roe, sprung from his desire to maximize the space he had on Division, and to remake Fin. Now he embarks on re-imagining and rebuilding Roe in new space, essentially Fin 3.0. He also brought his guitar along to entertain us.
This episode of Right of the Fork is made possible by: Zupan's: www.zupans.com
Connect with Chris & Cort at www.RightAtTheFork.com
Stacey Givens, founder and chef at the Sideyard Farm, brings her boundless energy to the podcast for a return visit. We discuss her new Community Supported Kitchen, and the many activities going on at her Farm, and how her business has matured recently.
Check out the Kickstarter for the Community Supported Kitchen here: https://www.kickstarter.com/projects/867306521/community-supported-kitchen-csk
David Briggs, chocolatier, who makes extraordinary savory chocolates in Portland, joins us to talk about his journey around the globe, through Portland's Park Kitchen to become an artisan chocolate maker.
We learn of his love for and knowledge of Mezcal, and how Mexico City showcases the best of both.
David's Website: xocolatldedavid.com
This episode of Right of the Fork is made possible by: Zupan's: www.zupans.com Learn more about PDX Feeds Puerto Rico at: www.PDXfeedsPuertoRico.com
Connect with Chris & Cort at www.RightAtTheFork.com
It's our monthly check in with #GaryTheFoodie to see where he has been this month. Take a listen, but here's the quick list: Dessert for Dinner at Castagna The Townsman's Matt Jennings at Ava Gene's Breakfast Club at Kachka The Nightwood Society Ava Gene's Little Italy Castagna (King Salmon Dinner) Tortilleria y Tienda de Leon Bar Casa Vale Departure Fall/Winter Menu Dougie Adams at The Woodsman Tavern Smokehouse Tavern Taco Tuesday Chef Series Wares Burger Specials Fried Chicken and Fried Chicken Sandwich @ Bokie Dokie and Laurelhurst Market
Follow Gary on Instagram: @garythefoodie
Right at the Fork is supported by: Zupan's Markets: www.Zupans.com Ristretto Roasters: www.rrpdx.com
Connect with Chris & Cort at www.rightatthefork.com
We're joined by one of Portland's premier chefs, Nebraska bred Matt Sigler of Renata.
We talk about his path through some great San Francisco restaurants on his way to join Nick and Sandra Arnerich in opening Renata, which garnered the Oregonian's Restaurant of the Year status a few weeks after it opened. We hear Matt discuss the pressures that brought to bear on the restaurant and what his influences were that go into making Renata one of Portland's great consistent dining rooms.
We also hear from co-owner Nick Arnerich about some of the new additions to the Renata staff, including filling the empty CDC position with former Accanto chef Chris Frazier.
This episode of Right of the Fork is made possible by: Zupan's: www.zupans.com
Connect with Chris & Cort at www.RightAtTheFork.com
It's a Ristretto Roasters Classic featuring Episode #52 and Jami Curl from Quin Candy. This episode is supported by: Ristretto Roasters: www.rrpdx.co Zupan's Markets: www.zupans.com Connect with Chris and Cort at www.RightAtTheFork.com ---------------------------- Jami Curl took one look at the cheap, low-quality candy industry and turned it into magic. Mentioned in this episode: https://lovelysfiftyfifty.wordpress.com/ https://www.avagenes.com/ https://romancandlebaking.com/ http://projectbreakfast.brownpapertickets.com/
With the announcement that Superbite with close at the end of 2017 to make way for Bistro Agnes, Greg Denton joins us to talk about why the change is being implemented and what excites him and his wife/partner Gabrielle about opening a classic French Bistro. Greg shares his experiences leading up to the James Beard Award he and Gabi now hold for Best Chef NW, including the moment they were announced. We also hear his impressions of working side by side with a spouse at Ox and all of their endeavors.
This episode of Right of the Fork is made possible by: Zupan's: www.zupans.com
Connect with Chris & Cort at www.RightAtTheFork.com
It's another classic Right at the Fork, brought to you by Ristretto Roasters. "You know what? I can do this." Sage words from Clyde Common's Carlo Lamagna, who at the time, was their "new-ish" chef. Carlo is setting out to bring Portland a new Filipino restaurant, Magna. Check out details and a link to his Kickstarter campaign below: http://kck.st/2xu5Xus This episode of Right at the Fork is sponsored by: Ristretto Roasters: www.rrpdx.co Zupan's Markets: www.zupans.com Connect with Chris and Cort at www.RightAtTheFork.com
It's our monthly check in with #GaryTheFoodie to see where he has been this month. Take a listen, but here's the quick list:
Coquine for Weekend Brunch Daniel Patterson at Coquine Pixie Retreat Providence Medical Center on 47th and NE Glisan Tanner Creek Tavern Brunch at Stacked Sandwich Community Plate Nora Antene at Tusk Langbaan’s Chefs Who Inspire Series The Crown
Follow Gary on Instagram: @garythefoodie
Right at the Fork is supported by: Zupan's Markets: www.Zupans.com Ristretto Roasters: www.rrpdx.com
Connect with Chris & Cort at www.rightatthefork.com
What better training could a food cart operator have than to have driven military tanks? We get the lowdown on that, how Ole Latte gives back to Portland, and what the plans are from this ambitious guy in a very heartfelt podcast with Todd Edwards.
This episode of Right of the Fork is made possible by: Zupan's: www.zupans.com
Connect with Chris & Cort at www.RightAtTheFork.com
Damian Magista, who has joined us before as the founder of Bee Local Honey and Annata Cannabis, is a movie buff. He teams with Lucas Longacre, whose work has been featured on Original Fare, among other works, to produce Food Cart. The duo join us to discuss the genesis of the plot, the filming thereof, and what their expectations are. At the time of this podcast's release, the film is still in post-production.
Patrick McKee, now manning the knives at Southfork, was by Vitaly Paley's side for years. Patrick talks about his Iron Chef and Knife Fight appearances with Chef Ben Bettinger, how he balances home and work life with kids ranging from newborn to teenagers, and also, what he's learned as a parent of a child who's shown him how to view things in a different light.
And has refresher, check out our first convo with Patrick (with Ben Bettinger) on Episode #50 in the RATF archives.
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com
Connect with Chris & Cort at www.rightatthefork.com
Pitmaster Aaron Franklin, arguably the current barbecue ambassador of Austin, Texas, was kind enough to share with us his recommendations as an insider local for those visiting the other city that some wish to keep weird. He even tells us where you should visit in Lockhart.
This episode of Right at the Fork is sponsored by: Zupan's: www.Zupans.com
Connect with Chris & Cort at www.rightatthefork.com
It's another classic Right at the Fork, brought to you by Ristretto Roasters.
Grab a delicious cup of Ristretto Roasters coffee check out our interview with Adam and Jackie Sappington, one of Portland's favorite restaurant duos.
Here, Chris talks with the pair about the origins and secrets to longevity of The Country Cat.
Mentioned in this episode: www.thecountrycat.net www.dusgrill.com www.pho-hung.com www.porquenotacos.com www.avagenes.com www.clydecommon.com www.pokpokpdx.com
This episode of Right at the Fork is sponsored by: Ristretto Roasters: www.rrpdx.com Zupan's Markets: www.Zupans.com
David Machado joins Chris and Cort to talk about his new restaurant, Tanner Creek Tavern. Also - what will be some of the biggest changes happening or coming to the restaurant industry? Plus, David shares some experiences with Millennials!
It's PART 2 of our conversation with one of our favorite guests. And be sure to check out PART 1, episode #100, in the archives.
Find out more about David's restaurants here: www.davidmachadorestaurants.com
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com
Connect with Chris & Cort at www.rightatthefork.com
Where has #GaryTheFoodie been this month? Take a listen, but here's the quick list:
Karl Holl's Spatzle & Speck - Tuesday thru Friday Langbaan Monthly Special Dinners Secret Language Pop-Up at Tournant - Brunch Milk Glass Market Old Salt Brunch Han Oak
Follow Gary on Instagram: @garythefoodie
Chris updates us on Tanner Creek Tavern - and Piache for breakfast.
Right at the Fork is supported by: Zupan's Markets: www.Zupans.com Ristretto Roasters: www.rrpdx.com
Connect with Chris & Cort at www.rightatthefork.com
Oregonian Food Critic Michael Russell joins us along with #garythefoodie to discuss his Top 40 list for 2017. Hear what went into the thought process and a lively discussion about the rankings and how this list will differ from Restaurant of the Year.
Check out Michael's list here: http://www.oregonlive.com/portland-best-restaurants/2017/09/portlands_40_best_restaurants.html
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com
Connect with Chris & Cort at www.rightatthefork.com
One of our favorite bloggers, Pechluck Laskey, @pechluck of Pechluck's Food Adventures, stops in to clue us in to the tasty research she's done on one of her favorite topics in Portland, beer. Oh yes, and where to imbibe and enjoy great food with it. This episode of Right at the Fork is sponsored by: Zupan's: www.Zupans.com Connect with Chris & Cort at www.rightatthefork.com
On the heels of a fire that caused Aaron Franklin's famed Austin restaurant to rebuild for a few months, the storied barbecue king talks about learning about barbecue as a kid and his perception of his craft that his parents never had.
A little politics, and we talk business: Why he won't open another Franklin Barbecue, sourcing his meat for his brisket, and what the Visa commercial he did bought him, and why he did it. And also, you know, the usual stuff, like Obama visiting your restaurant.
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com
Connect with Chris & Cort at www.rightatthefork.com
Feast Porland 2017 is just days away, and who better to talk about it than co-founder Mike Thelin.
Hear what he's excited about, what events are still available, and how you can support local and national relief efforts for fires and floods.
This episode of Right at the Fork is sponsored by: Zupan's: www.Zupans.com
We serve you up Part 1 of our interview with Aaron Franklin of Austin's Franklin BBQ. Aaron's iconic spot in Austin sustained a fire in late August. We talk to Aaron about that unfortunate accident--how it happened and what's in store, as well as his and others' decisions as to whether to attend Feast Portland in 2017.
Also, we thought, based on the sad restaurant closings in Portland this year, we'd revisit our January 2016 interview with restaurateur Kurt Huffman in A Ristretto Roasters Classic, in which Kurt proclaimed the coming year would be "restaurant Armageddon" in Portland. You can judge whether that occurred for yourself, but Mr. Huffman had some poignant insights into what was about to transpire in Portland.
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com Ristretto Roasters: www.rrpdx.com Portland Food Adventures: www.PortlandFoodAdventures.com
Adam Robinson joins us on the heels of a noble effort in the Bombay Sapphire Most Imaginative Bartender Competition. It's been quite a journey from his early days in TV production in New York to now mixing some of Portland's best cocktails with his anchor laid down at Deadshot.
Adam talks about what's on the horizon and the changes planned for that popular pop up, how he imagines his recipes and how best to cut off a heavy alcohol consumer.
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com
Connect with Chris & Cort at www.rightatthefork.com
August was a busy month for Gary the Foodie. This month Gary visited:
The Crown Les Caves Navarre Langbaan Mini Crawl: Gabagool & Tomale Boy Holdfast and more! Shout outs from Chris this month include: La Lena The Crown (white clam on Fridays and Saturdays) Avenue Coffee Mediterranean Exploration Company Homegrown Smoker Expatriate
Right at the Fork is also supported by: Zupan's Markets: www.Zupans.com Ristretto Roasters: www.rrpdx.com Portland Food Adventures: www.PortlandFoodAdventures.com
Tommy Habetz joins us to talk about his Connecticut upbringing on the outskirts of Bridgeport, his days at Ripe, where a crew of young chefs set the tone for the Portland food scene to come, as well as his love of music.
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com Portland Food Adventures: www.PortlandFoodAdventures.com
Connect with Chris & Cort at www.rightatthefork.com
It's another classic Right at the Fork, brought to you by Ristretto Roasters.
Grab a delicious cup of Ristretto Roasters coffee check out our interview with Geoff Latham of Nicky USA from 2014.
If you've eaten delicious game in a Portland restaurant, chances are you have Geoff Latham to thank.
Mentioned in this episode: www.nickyusa.com/wag www.restaurantbeck.com/ www.oxpdx.com/ www.departureportland.com/ www.paleysplace.net/ www.lincolnpdx.com/
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com Ristretto Roasters: www.rrpdx.com Portland Food Adventures: www.PortlandFoodAdventures.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Gary Okazaki shares his favorite San Francisco area restaurants with us. The city in which he dines more than any other except Portland is ranked based on many visits, and feature his top 20, as well as ranking those restaurants against our best of Portland.
Listen to have a comprehensive list next time you're looking for elevated, fine dining in The Bay Area.
Here is Gary's list: (First number is rank in Bay Area, second number is number it would be in Portland)
1,1 ) Manresa
2, 1) Saison
3, 1) Benu
4, 1) Coi
5, 1) Atelier Crenn
6, 1) In Situ
7, 2) Quince
8, 2) Single Thread
9, 2) Commis
10, 2) Mourad
11, 2) Nightbird
12, 3) Commonwealth
13, 3) Californios
14, 3) Acquerello
15, 4) Mister Jiu's
16, 4) Aster
17, 4) Liholiho Yacht Club
18, 4) Cala
19, 5) Sons and Daughters
20, 5) Healdsburg SHED
21, 6) Rich Table
22, 6) Cotogna
23, 6) The Bywater
24, 6) Caminio
25, 6) Campton Place
26, 7) Alta
27, 8) Trestle
28, 8) The Lexington House
Bakeries: Manresa Bread Patisserie
Right at the Fork is also supported by: Zupan's Markets: www.Zupans.com Ristretto Roasters: www.rrpdx.com Portland Food Adventures: www.PortlandFoodAdventures.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Laurelhurst Market's Executive Chef Ben Bettinger joins us to talk about work/life balance now that he has a son, approaching the fire at Big's Chicken and the future of that business, and his three Food Network victories.
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com Standard TV & Appliance: www.standardtvandappliance.com Portland Food Adventures: www.PortlandFoodAdventures.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
The dynamic couple behind Ataula, 180 and the recently retooled Chesa join us to talk about the reasons and hard process of closing Chesa as a restaurant. We discuss the importance of Jose's father in his life and how he views parenthood as a result. Also, how Jose winds down after a long day and night of service.
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com Standard TV & Appliance: www.standardtvandappliance.com Portland Food Adventures: www.PortlandFoodAdventures.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
From a Dive Bar Crawl, to Brunches… July was a busy month for @garythefoodie.
Here's what Gary covered this month:
Langbaan Castagna Zilla Sake (on NE Alberta) XLB Duck House (near PSU) Jacqueline’s Brunch Verdigris’s Brunch Proud Mary Mian (in the Renata parking lot) The Slammer B-Side Tavern My Father’s Place Star Bar Hanigan’s (The Vern)
Shout outs from Chris include: Southfork, Paiche and Homegrown Smoker.
Right at the Fork's Monthly Spotlights are brought to you Leanne Bach of Living Room Realty. Contact Leanne today for superior service finding your new home or selling one. She supports our incredible Portland food community by supporting Right at the Fork!
www.leanebach.com 503-349-7890 @luluhotsauce
Right at the Fork is also supported by: Zupan's Markets: www.Zupans.com Ristretto Roasters: www.rrpdx.com Portland Food Adventures: www.PortlandFoodAdventures.com Standard TV & Appliance: www.standardtvandappliance.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
It's the same old story. Brooklyn boy's mother decides to move to New Mexico to be a cattle rancher. Boy deprived, relegated to Pizza Hut. Goes into pizza depression. Gets a job at a pizza place and learns his passion. Gets married, works at several Portland restaurants, wife suggests he's happiest when making pizza. Opens yet ANOTHER restaurant on Division Street, Scottie's Pizza Parlor. Then delivers white clam pizza to whining podcast host. Interview commences.
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com Standard TV & Appliance: www.standardtvandappliance.com Portland Food Adventures: www.PortlandFoodAdventures.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
It's another classic Right at the Fork, brought to you by Ristretto Roasters.
Grab a delicious cup of Ristretto Tres Burros coffee check out our interview with Leather Storrs again from 2015.
Leather is one of our favorite people, doesn't pull any punches, and he happens to be a damn good chef. He also tells us he's going to have his own podcast pretty soon, and we're sure he's going to invite Chris and Cort. Right?
It's time to get REAL, Portland. Straight talk from chef/writer/radio host, Leather Storrs.
Mentioned in this episode: www.noblerotpdx.com/ oxpdx.com/ www.imperialpdx.com/ thebentbrick.com/ www.paleysplace.net/ https://www.facebook.com/pages/Pho-Hung-82nd/111003915629494 https://www.facebook.com/pages/Powells-Seafood-Restaurant/117581998268192?fref=ts preampizza.com/ lardosandwiches.com/
This episode of Right at the Fork is sponsored by: Ristretto Roasters: www.rrpdx.com Zupan's Markets: www.Zupans.com Standard TV & Appliance: www.standardtvandappliance.com Portland Food Adventures: www.PortlandFoodAdventures.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Brett Burmeister of Food Carts Portland (and Home, a Bar) sits in with us to update us on some new favorite food carts in Portland.
Is it Bow Picker? Or Bow Picker? Is the world ready for the sushi burrito?
Take a tour with Brett by connecting with him here: http://www.foodcartsportland.com/tours/
This episode of Right at the Fork is sponsored by: Standard TV & Appliance: www.standardtvandappliance.com Zupan's Markets: www.Zupans.com Leanne Bach of Living Room Realty: www.leannebach.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Daniel Mondok joins us on the podcast. Daniel takes us on his journey from his first love of the restaurant business and some of his loves, to his interview with Thomas Keller at The French Laundry. Daniel has one of the deepest resumes of Portland chefs, earning high acclaim at his own Sel Gris, Genoa, the opening of ambitious Paulee to his current position at Raven and Rose, which he now calls home. He speaks with adoration for his time at the historic restaurant and the relationship he has with colleages Lisa Mygrant and David Shenaut (with an S.)
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com Standard TV & Appliance: www.standardtvandappliance.com La Ruta PDX: www.larutapdx.com Portland Food Adventures: www.PortlandFoodAdventures.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Salt & Straw mastermind Owner Kim Malek joins is to discuss mellienials, rapid growth, how the current political climate affects her business and her multiracial family. Listen in to hear what's made Salt & Straw so successful.
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com Standard TV & Appliance: www.standardtvandappliance.com La Ruta PDX: www.larutapdx.com Portland Food Adventures: www.PortlandFoodAdventures.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
It's another classic Right at the Fork, brought to you by Ristretto Roasters.
Grab a delicious cup of Ristretto Tres Burros coffee and listen to our interview with Jason French. We cover it all in this show. Politics, chefdom, Portland, truffles. To know Jason French is to understand the essence of Portland cuisine.
Mentioned in this episode: nedluddpdx.com/ www.oregontrufflefestival.com lovelysfiftyfifty.wordpress.com/ www.bollywoodtheaterpdx.com/ blog.sweedeedee.com/ www.nelcentro.com/ www.yelp.com/biz_photos/cedos-f…and-gyros-portland www.facebook.com/lacocinapdx www.smallwarespdx.com/ www.nuvrei.com/ www.olympicprovisions.com/ www.navarreportland.com/ www.davenportpdx.com/
This episode of Right at the Fork is sponsored by: Ristretto Roasters: www.rrpdx.com Zupan's Markets: www.Zupans.com Leanne Bach with Living Room Realty: www.leannebach.com Portland Food Adventures: www.PortlandFoodAdventures.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
@garythefoodie checks in with us with a prolific group of new and established restaurants, along with some tips on doing a proper restaurant crawl. Or ten.
Chris proclaims his decade long ongoing rant and quest for a proper white clam pizza in Portland is officially over, after visiting The Crown.
Here's what Gary covered for you this month:
Wasabi Sushi Can Font King Leroy Ferne and Holly OxBox at Ox Higgins Farm Spirit Santo Domingo Taqueria Toffee Club Jim and Patty's Coffee House Kachka Bunk Bar at Wonder Ballroom RingSide Steakhouse Enat Kitchen
Right at the Fork's Monthly Spotlights are brought to you Leanne Bach of Living Room Realty. Contact Leanne today for superior service finding your new home or selling one. She supports our incredible Portland food community by supporting Right at the Fork!
www.leanebach.com 503-349-7890 @luluhotsauce
Right at the Fork is also supported by: Zupan's Markets: www.Zupans.com Ristretto Roasters: www.rrpdx.com La Ruta PDX: www.larutapdx.com Portland Food Adventures: www.PortlandFoodAdventures.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Javier Canteras' roots are planted in Madrid, but now he's blossoming as a chef at Urdaneta, the sweet Alberta Street restaurant he owns with his wife, Jael. He's putting out some of the most interesting food in Portland now, which was not his original goal when moving here from Oklahoma to take part in Portland's music scene. He stops by to talk about Spain, life in the midwest, and where you can find him playing his guitar at his Portland gigs.
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com Standard TV & Appliance: www.standardtvandappliance.com La Ruta PDX: www.larutapdx.com Portland Food Adventures: www.PortlandFoodAdventures.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Alan Weiner joins us to tell us about his journey from a boy in Iowa to a long-time contracted NY Times photographer based in Atlanta, to Portland, where he has established himself as a premiere freelance food photographer. Alan shares with us some of the most incredible assignments he had for the NY Times, from political unrest in the USA and Russia to the '96 Olympics and political conventions and even hurricane disasters. Alan met his wife Pam on a plane flight from Portland, and then serendipity had her ask him to do a simple food shoot for her, and he was off to the races in his newfound niche.
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com Standard TV & Appliance: www.standardtvandappliance.com La Ruta PDX: www.larutapdx.com Portland Food Adventures: www.PortlandFoodAdventures.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
On the heels of the controversy set forth upon the closing of Kooks Burritos, a "shit list" was published that listed over 60 Portland restaurants owned by white people, along with suggestions of People of Color-owned businesses that should be frequented instead.
Nick Zukin's Mi Mero Mole appeared on the list of businesses that people should avoid.
Carlo Lamagna, an American-born Filipino, who is Executive Chef at Clyde Common and the future Magna, recently opened and subsequently closed a taco restaurant with a white partner.
We asked them to join us to for a discussion of the list and cultural appropriation in general.
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com Standard TV & Appliance: www.standardtvandappliance.com La Ruta PDX: www.larutapdx.com Portland Food Adventures: www.PortlandFoodAdventures.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Fried Chicken has become a thing in Portland now. So our friend Doug Adams, whose Imperial Fried Chicken first caught the attention of the Top Chef Nation, drops in to the Right at the Fork studios to share with us a few of his favorites when it comes to dropping the bird into the fryer, and slamming it down on a plate.
We look forward to seeing what he's got planned for Bullard's opening in 2018.
Among those featured:
Country Cat: www.thecountrycat.net Mae: www.maepdx.com Han Oak: www.hanoakpdx.com George's Corner Tavern Fryer Tuck Chicken: www.fryertuckportlandfriedchicken.com Superbite (for the Nashville Hot Cauliflower): www.superbitepdx.com Hat Yai: www.hatyaipdx.com
Outside of Portland: Lucy's Fried Chicken in Austin: www.lucysfriedchicken.com Prince’s Hot Chicken Shack in Nashville: www.princeshotchicken.com
This episode of Right at the Fork is sponsored by: Standard TV & Appliance: www.standardtvandappliance.com Zupan's Markets: www.Zupans.com Leanne Bach of Living Room Realty: www.leannebach.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Mike Thelin considers himself a champion of chefs and the bounty of Oregon. His storied career has taken him from Scappoose, OR to New York and other continents, and now back home to Oregon, where he's in his sixth year co-producing Feast Portland. While Mike has been a huge factor in helping promote Portland as a premiere food city, we wanted to hear more about Mike than we usually do, and we did. We also got a taste of what's to come at Feast in September (tix on sale early June at feastportland.com), and a little talk of the first year of Hot Luck, the food and music festival that kicked off just before this podcast begins streaming. Also, some of what has been learned about Pine Street Market.
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com Standard TV & Appliance: www.standardtvandappliance.com La Ruta PDX: www.larutapdx.com Portland Food Adventures: www.PortlandFoodAdventures.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Elias Cairo joins us on a meaty podcast. He takes us on this journey from working at his family's restaurants in Utah to Switzerland, where his apprenticeship there gave him a base of knowledge to hone his skills at places like Castagna in Portland. Eli takes us through some of the challenges and his personal joys of establishing Olympia Provisions, the USA's only USDA certified salami production facility. We also talk about his other business interests.
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com Standard TV & Appliance: www.standardtvandappliance.com La Ruta PDX: www.larutapdx.com Portland Food Adventures: www.PortlandFoodAdventures.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
It's been a nice dining month in Portland for both @garythfoodie and host Chris Angelus.
In this episode, you'll hear discussion about:
Aviary Renata Tusk Chalino Astral PDX Departure Castagna Roe Ray Lovely's Fifty-Fifty Conin Urdaneta (and a PFA there on 8/9/17) Firehouse Higgins Guero Fifty Licks MacGregors in Manzanita La Cabana D Raya in Astoria
Episode image at Applebee's with Han Oak's Peter Cho and his wife Sun and photographer Zoe Ching, which, for some reason, Gary didn't bring up. Check @foodpodcast @garythefoodie Instagrams for more.
Right at the Fork's Monthly Spotlights are brought to you Leanne Bach of Living Room Realty. Contact Leanne today for superior service finding your new home or selling one. She supports our incredible Portland food community by supporting Right at the Fork!
www.leanebach.com 503-349-7890 @luluhotsauce
Right at the Fork is also supported by: Zupan's Markets: www.Zupans.com Ristretto Roasters: www.rrpdx.com La Ruta PDX: www.larutapdx.com Portland Food Adventures: www.PortlandFoodAdventures.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Once again, another classic Right at the Fork, brought to you by Ristretto Roasters.
Grab a delicious cup of Ristretto Tres Burros coffee and listen to our interview with Lovely's Fifty-Fifty's Sarah Minnick. This one from 2015, where we talk a lot of pizza, thriving in business with family members, and what Portland was like for Sarah growing up in the city.
Photo: Aaron Lee
Mentioned in this episode: www.lovelysfiftyfifty.wordpress.com/ www.apizzascholls.com/ www.handsomepizza.com/ www.kensartisan.com/ www.nostrana.com/ www.pyropizzacart.com/ www.avagenes.com/
This episode of Right at the Fork is sponsored by: Ristretto Roasters: www.rrpdx.com La Ruta PDX: www.larutapdx.com Zupan's Markets: www.Zupans.com Leanne Bach with Living Room Realty: www.leannebach.com Portland Food Adventures: www.PortlandFoodAdventures.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
One of Portland's most successful restaurateurs, John Gorham, joins us to talk about his trajectory from North Carolina and Virginia to Portland, via San Francisco and elsewhere. Did he get into trouble? Listen in. We talk about La Ruta PDX in July, too.
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com Standard TV & Appliance: www.standardtvandappliance.com Portland Food Adventures: www.PortlandFoodAdventures.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Freelance Writer Chad Walsh joins Chris for a protein binge crawl: Six beef tartares in one night, which would not have been possible without two enthusiastic crashers, Natalia Toral and Tami Wood. While the criteria started out as steak tartares as menu staples only, Chris and Chad come to the conclusion that great tartare doesn't have to be beef.
Mentioned in and sampled for this incredibly important research:
Ataula Paley's Place St. Jack Jackrabbit Little Bird Bistro Laurelhurst Market Bible Club Toro Bravo
This episode of Right at the Fork is sponsored by: Standard TV & Appliance: www.standardtvandappliance.com Zupan's Markets: www.Zupans.com Leanne Bach of Living Room Realty: www.leannebach.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
One of Erika Polmar's missions is to instill in people an appreciation for where their food comes from. So it's no wonder that the woman who's been curating and producing wonderful farm dinners with Portland's best chefs and area wines was the daughter of scientists.
Erika joins us to talk about her experiences from childhood to farm to table as she embarks on year 14 of Plate & Pitchfork. Oh, and there's that little thing about selling sex ads in Willy Week.
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com Standard TV & Appliance: www.standardtvandappliance.com Portland Food Adventures: www.PortlandFoodAdventures.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Kelly Cox is always on a journey. From her small town upbringing in Missouri, to NYC to now exploring the globe with her TV show, Original Fare, on which she's looking for real food and the stories behind it. We hear how her vices have helped guide and advance her career and life. And a few other morsels of wisdom.
Check out episodes of Original Fare here: www.theoriginalfare.com
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com Portland Food Adventures: www.PortlandFoodAdventures.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Gary the Foodie joins us once again for his April spotlight on Portland, whereby he uses some excellent adjectives to talk about his visits to the following:
Jackrabbit Chalino Han Oak (running food!) Beastling Fimbul Shipwreck Urdaneta Jolie Laide
Chris mentions visits to Xico, BYH Burgers and Guero.
Right at the Fork's Monthly Spotlights are brought to you Leanne Bach of Living Room Realty. Contact Leanne today for superior service finding your new home or selling one. She supports our incredible Portland food community by supporting Right at the Fork!
www.livingroomre.com/agents/leanne-bach/ 503-349-7890 @luluhotsauce
Right at the Fork is also supported by: Zupan's Markets: www.Zupans.com Ristretto Roasters: www.rrpdx.com Portland Food Adventures: www.PortlandFoodAdventures.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Ristretto Roasters (www.rrpdx.com) presents this classic Right at the Fork Episode:
Back in December 2014, when this episode was originally released, Right at the Fork kicked off the holidays with the sweetness of Chad Draizin, master ice cream creator at Fifty Licks.
Mentioned in this episode: www.avagenes.com/ www.tastyntasty.com/ www.grainandgristle.com/ www.broderpdx.com/ www.cricketcafepdx.com/ www.nightlightlounge.net/ www.facebook.com/Soksabbai
This episode of Right at the Fork is sponsored by: Ristretto Roasters: www.rrpdx.com Zupan's Markets: www.Zupans.com Leanne Bach with Living Room Realty: www.leannebach.com Portland Food Adventures: www.PortlandFoodAdventures.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Chef Ethan Stowell, chef/owner of 15 restaurants in Seattle, holds a treasure trove of knowledge of food information about his city. We asked him to reel off some of his hidden gems that keep him going back. Are we going to share them all in these shownotes? Hell no. You've got to listen. This is a podcast, after all. But we'll serve you up an appetizer:
Chef loves Cafe Campagne for cassoulet Monsoon for dim sum And he swears by the croissant at Cafe Besalu.
Listen intently for about a dozen more suggestions.
And we highly suggest you find Right at the Fork episode #110 to hear a full hour with Ethan, where he talks about some of the challenges and benefits Seattle enjoys over Portland.
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com Leanne Bach with Living Room Realty: www.livingroomre.com Portland Food Adventures: www.PortlandFoodAdventures.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Melissa McMillan started making "sammitch"es because she said she couldn't find anything in Ashland to satisfy her Chicago pastrami food sensibilities. We talk about her roots and how her tree has blossomed now to include Sammich in Ashland, to her Pastrami Zombie food cart in Portland, and where she plans to go from here. Plus, Chris makes a bet with Melissa about whose team will go further this year, his Mets or her Cubbies.
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com Leanne Bach with Living Room Realty: www.livingroomre.com Portland Food Adventures: www.PortlandFoodAdventures.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Gary checks in once again to share thoughts on his latest adventures and crawls in Portland dining, including Duck House, Kings Bakery, JolieLade, Rue, Davenport, Bar Casa Vale, Chalino and once again, Coquine.
Chris and Cort add anecdotes about visits to BYH Burgers, Higgins and Wares.
Right at the Fork's Monthly Gary the Foodie updates are brought to you Leanne Bach of Living Room Realty. Contact Leanne today for superior service finding your new home or selling one. She supports our incredible Portland food community by supporting Right at the Fork!
http://www.livingroomre.com/agents/leanne-bach/ 503-349-7890 @luluhotsauce
Ryan Csansky is a local product who became interested in the cocktail world while working at Wildwood behind the bar. He took the slow path to honing his craft, and now has a beautiful distillery where Aria Gin calls home on NW 23rd in Portland.
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com Leanne Bach with Living Room Realty: www.livingroomre.com Food Trekking World: www.foodtrekkingworld.org Portland Food Adventures: www.PortlandFoodAdventures.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
From an early age, Peter Cho developed an intuitive grasp of cooking from his Korean immigrant mother. In 2005, with no culinary training, Peter walked into April Bloomfield's Spotted Pig, and started his career. His latest venture, Han Oak, is a prix-fixe Korean barbecue restaurant, merging classic Korean flavors and local ingredients and inventive western techniques.
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com Leanne Bach with Living Room Realty: www.leannebach.com Food Trekking World: www.foodtrekkingworld.org Portland Food Adventures: www.PortlandFoodAdventures.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Erik Wolf of the FoodTrekking World Conference talks about some of the most popular travel destinations if food is the main item on the docket, as well as some sleepers you may want to consider.
http://www.foodtrekkingworld.org/
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com Leanne Bach with Living Room Realty: www.leannebach.com Food Trekking World: www.foodtrekkingworld.org Portland Food Adventures: www.PortlandFoodAdventures.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
We had the chance to sit down and talk with Chris DiMinno as he prepared to open the much-anticipated Jackrabbit, the next chapter in his chef life. We talk about what a large undertaking that is, how Chris Cosentino tapped him to be the chef, and how his passion for biking came about. And how many bikes does he own? Listen in.
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com Leanne Bach with Living Room Realty: www.leannebach.com Food Trekking World: www.foodtrekkingworld.org Portland Food Adventures: www.PortlandFoodAdventures.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
We revisit our December, 2015 interview with Maya Lovelace of Mae. Since this interview, Maya's Mae pop-up has become a force in Portland dining. Tickets to her weekly dinners are scooped up in minutes. She can now lay claim to a coveted James Beard Award nomination as Rising Star Chef in the USA. And since we recorded this, she was named EaterPDX's Chef of the Year, among a host of accolades and accomplishments. We talk to Maya about her roots on the Outer Banks of North Carolina, the ghosts in the room, and the art of putting on a show.
Mentioned in this episode: www.maepdx.com/ www.huskrestaurant.com/ www.tanukipdx.com/ www.kachkapdx.com www.lovelysfiftyfifty.wordpress.com/ www.bithousesaloon.com/ www.purespicerestaurant.com/ www.mekharestaurants.com/ www.facebook.com/pages/Pho-Hung-8…/111003915629494
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com Leanne Bach with Living Room Realty: www.leannebach.com Food Trekking World: www.foodtrekkingworld.org Portland Food Adventures: www.PortlandFoodAdventures.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Gary The Glutton, formerly known as Gary the Foodie, tells us what the hell happened to his social media accounts. Then, as usual, Gary does his monthly recap of places he's gone, including some new, and some old. Gary Okazaki is known for hitting a half dozen restaurants in a day, both in Portland and on his culinary adventures to great food cities internationally.
If you're looking for Gary's Instagram updates, they can now be found at @foodpodcastpdx or at his Flicker account, @GarytheGlutton
Hosts Chris and Cort jump in with some of their recent dining adventures as well. Our monthly updates are always a good listen if you're looking for good ideas for Portland dining, with an occasional out of state spot of Gary's.
Mentioned in this episode: Wares at the Zipper Stacked Sandwich Shop Han Oak The Ramen Shop (Oakland) Castagna Nodoguro Superbite Guero No. 1 Burger Stevens Pip's Original Shizuku by Chef Naoko Hat Yai Jeka's BBQ Olympia Provisions Taylor Railworks Friday Night Market
This episode of Right at the Fork is sponsored by:
Leanne Bach with M Realty: www.leannebach.com Zupan's Markets: www.Zupans.com Food Trekking World: www.foodtrekkingworld.org Portland Food Adventures: www.PortlandFoodAdventures.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Damian Magista joins us again to discuss his change from Portland honey maven to the cannabis world with his new venture, Annata.
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com Leanne Bach with Living Room Realty: www.leannebach.com Food Trekking World: www.foodtrekkingworld.org Portland Food Adventures: www.PortlandFoodAdventures.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Don Salamone, like many others, landed in Portland because of its cost of entry as a chef. Armed with a solid work ethic and a resume that included stops at Michelin-starred restaurants, he opened a food cart, Burger Stevens. We talk about what Michael Russell's glowing review meant to him, how he came up with that name, and where Don's sights are set.
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com Leanne Bach with M Realty: www.leannebach.com Food Trekking World: www.foodtrekkingworld.org Portland Food Adventures: www.PortlandFoodAdventures.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
One of the Northwest's most prominent and successful chefs checks in with us on operating a restaurant group in Seattle. We talk about wage laws and policies, how Seattle differs from Portland from a business standpoint, balance as a chef, and his inspirations for his 15 restaurants. Stay tuned for his Soundbite on his favorite hidden gems in the Emerald City.
www.ethanstowellrestaurants.com
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com Leanne Bach with M Realty: www.leannebach.com Portland Food Adventures: www.PortlandFoodAdventures.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Portland Food Writer Heather Arndt Anderson springboards from her book serving up the the history of chilies to our food world here in Portland. Heather, Chris and Cort discuss heat levels and some of Portland's finest places to feel that heat.
This episode of Right at the Fork is sponsored by: Leanne Bach with M Realty: www.leannebach.com Zupan's Markets: www.Zupans.com Portland Food Adventures: www.PortlandFoodAdventures.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Portland fast-casual newbie XLB Chef and owner Jasper Shen joins us to talk about the road that went from being taught by a dishwasher how to chop onions, to coming to Portland to open Aviary without ever having spent a day in the city, to his new venture serving the food he first enjoyed as a child. And many things in between.
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com Leanne Bach with M Realty: www.leannebach.com Portland Food Adventures: www.PortlandFoodAdventures.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
The dynamic duo of Din Johnson and Nancy Rommelmann join us to discuss how Ristretto Roasters came to be, the process of growth that lead to five Portland locations, and how they've worked together to support their careers. We also hear if Din had to choose between McDonald's Coffee and Starbucks, where he'd go. Find Ristretto at rrpdx.com
Nancy's latest book, "To the Bridge," an investigation the case of Amanda Stott-Smith, who in 2009 dropped her two young children from a bridge in Portland, will be published by Little A in 2018. nancyromm.com
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com Portland International Auto Show: www.PortlandAutoShow.com Leanne Bach with M Realty: www.leannebach.com Portland Food Adventures: www.PortlandFoodAdventures.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Gary begins the year with bountiful list of places he's visited to straddle the years with a focus on the Mississippi District. He also shares some of his favorite online stores where he's bought Michelin-starred food, including having loaves of bread shipped overnight from Manresa Bread. And jam to go with it.
Discussed this month:
Oyatsupan Taste of Sichuan Tiffin Asha Maya Erickson of Langbaan, Paadee, Hat Yai and Kim Jong's Grillhouse Olympia Oyster Bar Quaintrelle Interurban Prost Inna Jam Manresa Bread Momofuku Milk Bar
Follow Gary @garythefoodie on Instagram
This episode of Right at the Fork is sponsored by: Leanne Bach with M Realty: www.leannebach.com Zupan's Markets: www.Zupans.com Portland International Auto Show: www.PortlandAutoShow.com Portland Food Adventures: www.PortlandFoodAdventures.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
We had the opportunity to talk to Kevin Alexander, who published a 3-part series on the Restaurant Bubble recently on Thrillist.com -- reporting on the factors converging to create big problems for restaurants all over the US. From a glut of talent and investment money, with a dearth of resources to staff kitchens properly, there aren't enough eaters and cooks out there to support this explosion. Local restaurateur Kurt Huffman offers his perspectives regarding celebrity chefs, labor pools, compensation and tipping policies, as we once again delve into the challenges facing the industry. San Francisco's Jim Angelus shares his recent experiences at his Bacon Bacon franchise, and how smaller might be more manageable and profitable.
For reference in this podcast:
https://www.thrillist.com/eat/nation/american-restaurant-industry-bubble-burst www.baconbaconsf.com chefstablegroup.com
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com Portland International Auto Show: www.PortlandAutoShow.com Leanne Bach with M Realty: www.leannebach.com Portland Food Adventures: www.PortlandFoodAdventures.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Dana Frank is recognized as one of Portland's most celebrated sommeliers. Her wine list at Ava Gene's were recognized by Food and Wine as one of the best in the country. With the opening of Dame, she seized the opportunity to showcase natural wines in the unique setting she and partner Jane Smith created. We talk about that opening. Dana also lets Chris off the hook for not being head over heels for her passion.
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com Portland International Auto Show: www.PortlandAutoShow.com Leanne Bach with M Realty: www.leannebach.com Portland Food Adventures: www.PortlandFoodAdventures.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Jesse Card left Portland in a Plymouth Valiant at 18 and lied his way into a job at a New Jersey Outback Steakhouse. Now he's back, and he's surrounded himself with people he trusts as the best in the biz at Bit House Saloon, generating lots of loyals and a host of press accolades. Jesse talks about his first drink, out-of-his-league girls and the plan moving forward at Bit House Saloon.
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com Leanne Bach with M Realty: www.leannebach.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Part 2 of Right at the Fork's End of Year show concludes the conversation Chris and Cort had with Eater PDX's Mattie John Bamman and Gary the Foodie, discussing what things they're looking forward to the most in 2017, what chefs are rising stars, tipping policies and much, much more.
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com Leanne Bach with M Realty: www.leannebach.com Chew Dining Club: www.chewdiningclub.com Upserve: www.upserve.com/rightatthefork
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Part 1 of Right at the Fork's End of Year show finds Chris and Cort talking with Eater PDX's Mattie John Bamman and Gary the Foodie about their most memorable meals of 2016. Other things discussed: Biggest surprises of the year, things that changed the most, and much, much more!
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com Leanne Bach with M Realty: www.leannebach.com Chew Dining Club: www.chewdiningclub.com Upserve: www.upserve.com/rightatthefork
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Gary the Foodie checks in with his December Restaurant Update.
Gary the Foodie's Monthly Updates are made possible by: Leanne Bach with M Realty: www.leannebach.com
With additional support to Right at the Fork by: Upserve: www.Upserve.com Zupan's Markets: www.Zupans.com Chew Dining Club: www.chewdiningclub.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
We first got to know Chris Onstad when he was the restaurant critic for the Portland Mercury. In 2012, he left that gig to start making great tasting soda to satisfy what he saw was a dearth of delicious opportunities for people who cared about their food experiences, but weren't partaking in anything with alcohol. That's led to a line of syrups catering to the retail and industry markets. Now Chris is poised to jump into the cannabis world. Listen to hear about his Portland journey.
This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com Leanne Bach with M Realty: www.leannebach.com Chew Dining Club: www.chewdiningclub.com Upserve: www.upserve.com/rightatthefork
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Tracey Trudeau, in charge of buying food books at Powell's, provides some excellent ideas for gifting cookbooks this holiday. We expand beyond Portland to some out of Seattle as well.
This Soundbite episode of Right at the Fork is made possible by: Upserve: www.Upserve.com Chew Dining Club: www.chewdiningclub.com
With additional support to Right at the Fork by: Zupan's Markets: www.Zupans.com Leanne Bach with M Realty: www.leannebach.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Oswaldo Bibiano's eyes and palate opened up when he saw Acapulco as a viable avenue to move beyond his small town roots in the little Mexican town of Guerrero.
We talk about that journey from there to his first interview with David Machado at Pazzo in Portland, and learning new skills fast. We discuss Autentica and touch on his plans for something new in 2017 where he thinks will be the most exciting area for restaurant growth in the future.
This episode of Right at the Fork is sponsored by: Upserve: www.upserve.com/rightatthefork Zupan's Markets: www.Zupans.com Leanne Bach with M Realty: www.leannebach.com Chew Dining Club: www.chewdiningclub.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Missy Maki of KPAM's Simple Kitchen shares her preferred spots for Girls' Nights Out. (Drinking, of course.)
This Soundbite episode of Right at the Fork is made possible by: Upserve: www.Upserve.com Chew Dining Club: www.chewdiningclub.com
With additional support to Right at the Fork by: Zupan's Markets: www.Zupans.com Leanne Bach with M Realty: www.leannebach.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Gary the Foodie checks in with his November faves, including his challenges getting into Afuri.
Gary the Foodie's Monthly Updates are made possible by: Leanne Bach with M Realty: www.leannebach.com
With additional support to Right at the Fork by: Upserve: www.Upserve.com Zupan's Markets: www.Zupans.com Chew Dining Club: www.chewdiningclub.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
David Machado was one of our favorite guests. He's helmed Portland's most important restaurants, among them The Heathman and Pazzo. We talk a bit about those days and why hotel restaurants are his thing, generally speaking.
This episode of Right at the Fork is sponsored by: Upserve: www.upserve.com/rightatthefork Zupan's Markets: www.Zupans.com Leanne Bach with M Realty: www.leannebach.com Chew Dining Club: www.chewdiningclub.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Doug Adams has made quite a name for himself in Portland. We talk to him about his roots in Texas, college days in Montana, getting a job at Lucier, his relationship with Vitaly Paley and how he parlayed that to a Top Chef appearance and his own new restaurant coming in 2017, Bullard.
This episode of Right at the Fork is sponsored by: Upserve: www.upserve.com/rightatthefork Zupan's Markets: www.Zupans.com Leanne Bach with M Realty: www.leannebach.com Chew Dining Club: www.chewdiningclub.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Will Preisch and Joel Stocks set out to showcase their culinary talents in a different way. Holdfast Dining set the bar for many pop-ups to follow, and now the duo has stretched their creative muscles even more with their Monday night bar pop-up, Deadshot.
This episode of Right at the Fork is sponsored by: Upserve: www.upserve.com/rightatthefork Zupan's Markets: www.Zupans.com Leanne Bach with M Realty: www.leannebach.com Chew Dining Club: www.chewdiningclub.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
The romance that sprouted while working together in California brought Jenny Nickolaus to Portland to open The American Local three years ago with Chris Whaley, whom she later married in their restaurant. We talked to her about that journey and her kitchen cabinets. And oh yeah, pizza.
This episode of Right at the Fork is sponsored by: Upserve: www.upserve.com/rightatthefork Zupan's Markets: www.Zupans.com Leanne Bach with M Realty: www.leannebach.com Chew Dining Club: www.chewdiningclub.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
David Sapp wanted to be a photographer, but he didn't see where the money was. David joins us to talk about his journey from making biscuits with his grandfather to becoming the cook in the house during high school, to now as Executive Chef at a Portland classic, Park Kitchen.
This episode of Right at the Fork is sponsored by: Upserve: www.Upserve.com Zupan's Markets: www.Zupans.com Leanne Bach with M Realty: www.leannebach.com Chew Dining Club: www.chewdiningclub.com
Buy tickets for Portland's Original Iron Chef (if any remain)here: http://www.lifeworksnw.org/about-us/events/
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
GaryTheFoodie checks in with us for his October installment of Restaurant updates with a discussion of Sage Hen, Ippai, Musubi, Jacqueline, The Waiting Room, Vivienne Kitchen & Pantry, Mae, Bar Casa Vale and the new things going on at Accanto.
Gary the Foodie's Monthly Updates are made possible by: Leanne Bach with M Realty: www.leannebach.com
With additional support to Right at the Fork by: Upserve: www.Upserve.com Zupan's Markets: www.Zupans.com Chew Dining Club: www.chewdiningclub.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Seamus Foran had to make a decision when Acadia Bistro was up for sale; Leave, work for a possible new owner, or take the bull by the horns and become a restaurant owner. Chef Foran talks about what went into that decision to buy one of Portland's great neighborhood haunts and how it's working out with so many new responsibilities.
This episode of Right at the Fork is sponsored by: Upserve: www.Upserve.com Zupan's Markets: www.Zupans.com Leanne Bach with M Realty: www.leannebach.com Chew Dining Club: www.chewdiningclub.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Mi Mero Mole's Nick Zukin is an authority when it comes to great Mexican food, and he sure gets around. He shares his PDX area faves that you must try. Nick wouldn't steer you wrong. This is a must-listen podcast if you're into Mexican food and want to go right to the front of the line.
This Soundbite episode of Right at the Fork is made possible by: Upserve: www.Upserve.com Chew Dining Club: www.chewdiningclub.com
With additional support to Right at the Fork by: Zupan's Markets: www.Zupans.com Leanne Bach with M Realty: www.leannebach.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Earl Ninsom opened PaaDee to find his passion. Then he took that to another step with one of Portland's most lauded restaurants, Langbaan. Now he's hoping others realize their dreams with Hat Yai and Kim Jing Smokehouse. We talked to Earl about his trajectory and place in Portland's food world.
Buy tickets for Portland's Original Iron Chef here: http://www.lifeworksnw.org/about-us/events/
This episode of Right at the Fork is sponsored by: Upserve: www.Upserve.com Zupan's Markets: www.Zupans.com Leanne Bach with M Realty: www.leannebach.com Chew Dining Club: www.chewdiningclub.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Julie Lee, from 1859 Magazine, stops in to talk to Cort and Chris about some of her favorite Portland vegan and vegetarian places. And some ideas on how to avoid the dreaded and RATF-forbidden word "Amazing."
This Soundbite episode of Right at the Fork is made possible by: Upserve: www.Upserve.com Chew Dining Club: www.chewdiningclub.com
With additional support to Right at the Fork by: Zupan's Markets: www.Zupans.com Leanne Bach with M Realty: www.leannebach.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Gary the Foodie joins Chris & Cort with his monthly update on new restaurant finds. In PDX: Dame, Quaintrelle, Revelry & Tusk. In Chicago: Oriole. In San Francisco: Green River.
Gary the Foodie's Monthly Updates are made possible by: Leanne Bach with M Realty: www.leannebach.com
With additional support to Right at the Fork by: Upserve: www.Upserve.com Zupan's Markets: www.Zupans.com Chew Dining Club: www.chewdiningclub.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Greg Higgins planted his roots in the Portland culinary world long before the digital world, and the world of social media. You don't see and hear Greg making the rounds on the internets and at events, so it really is an honor to have had Chef Higgins on our podcast.
Greg grew up in upstate New York, and upon landing in Portland, spent a few years at the helm of the Heathman kitchen before opening Higgins with his business partner Paul Mallory in 1994. He can often be found tending his garden and traveling, expanding his knowledge and enjoyment of different cuisines. Greg has a Beard award to his credit, and several books, too. He's a sought after speaker when it comes to so many things having to do with slow food. He's one of felder statesmen of our Portland food community, and we're glad to be able to share an hour with him.
This episode of Right at the Fork is sponsored by: Upserve: www.Upserve.com Zupan's Markets: www.Zupans.com Leanne Bach with M Realty: www.leannebach.com Chew Dining Club: www.chewdiningclub.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Suzanne Fuoco makes jam from the heart - with a literary slant. Her other job was as a school nurse in the Portland Public School system. She shares some thoughts about being a small batch artisan and how nutrition is an afterthought in Portland's schools.
This episode of Right at the Fork is sponsored by: Leanne Bach with M Realty: www.leannebach.com Chew Dining Club: www.chewdiningclub.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
We thought we'd repeat our Episode #11 with Johanna Ware upon notice that she's closing smallwares as of 9/24. This heartbreaking announcement comes amidst other closures this year, which we discussed with Kurt Huffman on RATF back in January. In this interview from March 2014, Chef Ware touches on some of the issues around her closing.
This episode of Right at the Fork is sponsored by: Leanne Bach with M Realty: www.leannebach.com Chew Dining Club: www.chewdiningclub.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
With the bevy of new restaurant openings in Portland, we decided to check in with the one guy in town most likely to have sampled most of them. Here are Gary the Foodie's latest faves, along with a couple of Cort's and Chris' thrown in for good measure.
This episode of Right at the Fork is sponsored by: Leanne Bach with M Realty: www.leannebach.com Chew Dining Club: www.chewdiningclub.com And www.PortlandFoodandDrink.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Mark Bitterman is one of the world's foremost experts in a few areas, one of which is salt. He stops in to sprinkle us with some interesting conversation about his books on the subject, being a selmelier, how bitters can stir the senses, and more.
This episode of Right at the Fork is sponsored by: Leanne Bach with M Realty: www.leannebach.com Chew Dining Club: www.chewdiningclub.com www.PortlandFoodandDrink.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Ken Gordon, owner and Chef of Portland's Kenny & Zuke's Delicatessen, opened his first restaurant two blocks east of Thomas Keller in New York City in 1986. The two dined at each others' restaurants. We cover one of their histories here, which includes the disappointment of microwaved corned beef, the joy of hand-sliced pastrami, why Portland isn't the best walking city in the country, and two offspring on exciting career paths.
http://www.kennyandzukes.com/
This episode of Right at the Fork is sponsored by: Chew Dining Club: www.chewdiningclub.com Leanne Bach with M Realty: www.leannebach.com www.PortlandFoodandDrink.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Host Chris Angelus loves his fish and chips, and has a few faves ranging 330 miles up and down the Pacific Northwest coast from Port Orford, OR to South Bend, WA. He shares a half dozen, but recommends three places he deems worthy of a day trip from Portland, for those who travel to eat well. One's a nice restaurant, another a dive, and last but not least, a food truck.
Locations mentioned in this podcast include:
Linda’s - South Bend, WA Bowpicker - Astoria, OR Ecola Seafoods - Cannon Beach, OR Old Oregon Smokehouse - Rockaway, OR J’s - Lincoln City, OR Gracie’s Sea Hag - Depoe Bay, OR Local Ocean Seafoods - Newport, OR Geno’s Ocean Bleu - Newport, OR South Beach Fish Market - Newport, OR LunaSea - Yachats, OR Crazy Norwegian - Port Orford, OR
https://www.facebook.com/Lindas-Fish-and-Chips-1397964700521159/?rf=1143981195619580 http://www.bowpicker.com/ http://www.bellbuoyofseaside.com/ http://ecolaseafoods.com/ http://www.moschowder.com/cannon-beach.php https://www.facebook.com/oldoregonsmokehouserockaway/?rf=407397499382396 https://www.facebook.com/Js-Fish-Chips-165041403550604/ http://theseahag.com/ http://www.localocean.net/ http://www.southbeachfishmarket.com/ http://www.lunaseafishhouse.com/ https://www.yelp.com/biz/crazy-norwegians-port-orford
This episode of Right at the Fork is sponsored by: Leanne Bach with M Realty: www.leannebach.com Chew Dining Club: www.chewdiningclub.com And www.PortlandFoodandDrink.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
When Ken Forkish decided he wanted to become a baker, he became one of the best there is. Now Portlanders not only flock to Ken's Artisan Bakery, Ken's Artisan Pizza, Trifecta and his latest, Trifecta Annex, but anyone can enjoy his work as a James Beard awarded cookbook author. Ken stops by to talk baseball, dough, and more.
This episode of Right at the Fork is sponsored by: Leanne Bach with M Realty: www.leannebach.com Chew Dining Club: www.chewdiningclub.com And www.PortlandFoodandDrink.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Chris feels that Lisa Schroeder should be cited as "Portland's Official Mother." Lisa visits the RATF studios to talk about the challenges of running a packed Portland culinary institution, especially in light of a the increased responsibilities she's taken on to provide love and care to her grandchildren. Lisa shares some stories and grief of the loss of her beloved daughter, Stephanie.
Photo by Tim Sugden, About Face Magazine.
This episode of Right at the Fork is sponsored by: Chew Dining Club: www.chewdiningclub.com Leanne Bach with M Realty: www.leannebach.com www.PortlandFoodandDrink.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Yes, Restaurants of the Year are usually about what's new. We caught up with The Oregonian's Michael Russell to see how he thinks his ROY picks have stood the test of time. This week's Soundbite.
Brian Spangler's ascension into the psyche of Portland through his acclaimed and loved pizza started with the dough, learning how to bake in northern California while in college. That led him to buy an Oregon Farm, the Portland Farmers Market, a pub, and then to Hawthorne Blvd. He shares his story and Chick Fil A sandwiches with us, which for this episode, includes his friend Janis Martin of Tanuki sitting in to join in the conversation.
This episode of Right at the Fork is sponsored by: Chew Dining Club: www.chewdiningclub.com Leanne Bach with M Realty: www.leannebach.com www.PortlandFoodandDrink.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Janis Martin has an opinion or two, and we're glad she stopped into Right at the Fork to share a couple. She'd really like you to know what Tanuki isn't, and is, before you step into the cauldron of Janis. So listen up. We warned you.
This episode of Right at the Fork is sponsored by:| Leanne Bach with M Realty: www.leannebach.com Chew Dining Club: www.chewdiningclub.com www.PortlandFoodandDrink.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Tres Shannon started Voodoo Doughnut with his partner Cat Daddy in 2003, and since then it's become an icon in the Portland food world. Now it's taking hold in other markets across the country. We have Tres on to talk doughnuts, music, and Portland, along with some Colorado thrown in for good measure.
This episode of Right at the Fork is sponsored by: Chew Dining Club: www.chewdiningclub.com Leanne Bach with M Realty: www.leannebach.com www.PortlandFoodandDrink.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
He's the co-owner and GM of two of Portland's best restaurants. Both going gratuity-free. Andy discusses with Chris and Cort why that decision was made in response to changing wage laws.
This episode of Right at the Fork is sponsored by: CrowdCow.com Leanne Bach with M Realty: www.leannebach.com Chew Dining Club: www.chewdiningclub.com www.PortlandFoodandDrink.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Michael Russell has been The Oregonian/Oregon Live's chief food critic since 2011. He recently made news by announcing that he will no longer strive to maintain his anonymity as part of being a reviewer.
In his first interview ever, we delve into the ins and outs of restaurant criticism with Mr. Russell, as well as some specific thoughts about Portland restaurants and its food scene.
This episode of Right at the Fork is sponsored by: Leanne Bach with M Realty: www.leannebach.com Chew Dining Club: www.chewdiningclub.com www.PortlandFoodandDrink.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Hear about some of the newest, favorite vendors of Portland Farmers Market Director Trudy Toliver. We also talk about the new Portland Farmers Market cookbook by Ellen Jackson.
This episode of Right at the Fork is sponsored by: Chew Dining Club: www.chewdiningclub.com Leanne Bach with M Realty: www.leannebach.com www.PortlandFoodandDrink.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Ataula Chef Jose Chesa went to culinary school in Barcelona at 15, and then worked his way through some great restaurants before leaving for Paris and the United States. Now he accompanies Portlanders on culinary adventures in Spain with our host Chris Angelus. Jose shares some of his favorite Barcelona dining suggestions in this podcast.
Some of Chris' and Jose's suggested spots include: Bar Canete Bar Central Taperia Lolita Bravo Louis 1856 Can Jubany Disfrutar El Celler de Can Roca Pinoxto
This episode of Right at the Fork is sponsored by: www.CrowdCow.com Leanne Bach with M Realty: www.leannebach.com Chew Dining Club: www.chewdiningclub.com www.PortlandFoodandDrink.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Han Ly Hwang owns Kim Jong Grillin food carts and some nationwide notoriety after two appearances on The Food Network's Chopped. The first of which he made on the heels of his only food cart having been destroyed by fire. That wasn't the first time Han overcame adversity to pull himself out of the trenches. Hear how he navigated a rough childhood to become one of Portland, Oregon's beloved chefs.
This episode of Right at the Fork is sponsored by: Leanne Bach with M Realty: www.leannebach.com Chew Dining Club: www.chewdiningclub.com PortlandFoodandDrink.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Trudy Tolliver runs one of the most renowned farmers markets in the country, Portland Farmers Market. It encompasses seven different markets in Portland, and is an integral part of Portland's food scene. Trudy joins Right at the Fork to talk about what the market means to Portland's community and shares some stories from decades of this wonderful market.
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Nate Snell attacks life with passion. He knows Portland, music (especially in PDX), instruments, musical and timekeeping, donuts and chai, We talk to half of the Pip's Original Team about how to approach a business starting from the seed of caring, giving and love, and watching it blossom.
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Matt Eyman, Yelp's Community Director, joins Chris and Cort to share his and the Yelp Community's favorite places to satisfy the munchies. They're great choices, whether or not you've just ingested, smoked or vaped our new legal product.
Find out more about Portland Food Adventures and Chris' upcoming European trips at www.portlandfoodadventures.com.
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
They met, they shucked, they moved. And now Maylin Chavez and Melissa Mayer have opened Olympia Oyster Bar in Portland. We talk about their passions and what drives them.
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Justin Woodward has risen to the top of the pack as Executive Chef at Castagna. He stopped in with one of his biggest fans, Gary the Foodie, to talk about his focus in becoming one of only two 2016 Portland James Beard Best Chef Northwest finalists.
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Places discussed in this episode include:
PIZZA: Pizza Jerk Handsome Pizza (on Killingsworth)
MEXICAN: Santo Domingo Angel Food & Fun
BRUNCH: Old Salt Expatriate Beast Muscadine Hunnymilk
POP-UPS: Mae (inside Old Salt)
NE SANDY BLVD: The Bake Shop Du's Grill
ALBERTA: Aviary Natural Selection Zilla Sake House Kim Jong Grillin' Tonalli's (for Donuts) Akasaru Ramen Swiss Hibiscus
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Micah Camden joins us to talk about the trajectory of Little Big Burger and Blue Star Donuts, his welfare cheddar childhood, and how he learned to make it from felon to Portland food superstar.
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Damian Magista of Bee Local Honey tells us about his journey to check out giant bees in Cambodia and eating bugs on the way.
Check out Damian's article in CRAFT by Under My Host here: http://www.joomag.com/mag/0827504001456854213?page=110
And his website: www.damianmagista.com Instagram: @damianmagista
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Brett Burmeister of Food Carts Portland gives us his Spring update of carts to try. Plus, a little time spent @homebarpdx
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
We caught Greg Denton of Ox the morning he was announced as a finalist for Best Chef Northwest for the James Beard Foundation Awards, and weeks before both his new book, "Around the Fire" with his wife and partner Gabrielle. If that's not all, we talk about their new restaurant, Superbite, to open soon.
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Two of Portland's key players in the chocolate world go to Japan to represent the Rose City.
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
While Rick Gencarelli was living the farm to table movement in Vermont less than 10 years ago, what he read about Portland appealed to him enough to move his family out here, with the dreams of building an exceptional Italian restaurant. While he had the talent to shine in a chef-rich city like Portland, he lacked the funds. So, as many do, he set out to make delicious sandwiches from the confines of a food cart. It didn't take long for his sandwiches and attention to his craft elevated Lardo to the top of the PDX food cart world. Cut to five years later, and that food cart sits on the property where his first brick and mortar, Lardo, served as the springboard for a brand that now has three Portland locations, as well as his Grass brand, set to open its second Portland pasta-concept in 2016. It hasn't been easy. In this interview with Rick, he talks about some of the challenges he's faced, including the current fight with Ramzy Hattar over ownership and name rights to his own company.
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
If you don't already follow @pdxfoodlove on Instagram, you should. Plus - Rebekah Hubbard shares other great Instagram accounts to follow.
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Scott Dolich’s Portland roots were planted almost 20 years ago after his bent toward local ingredients was seasoned under renowned locavore Bradley Ogden in California. He was drawn to Portland because of its proximity to farms and produce. He started working with guys like Ricardo Segura and Greg Higgins and David Machado in the early ’90s, and still points to them as Portland’s best restaurateurs. He took much of what he learned in the much smaller Portland food world of the ’90s and made a name for himself once the decade turned. He opened Park Kitchen in 2003, which, in retrospect, can be seen as a milestone. Park Kitchen signaled the start of a new, exciting generation of Portland restaurants, garnering accolades from “Restaurant of the Year” to personal James Beard Award nominations. But the restaurant itself isn’t the whole story. It’s the chef that created fertile ground for more to come. We talk to Scott about changing the face of the industry by working to abolish tipping in his restaurants. And more.
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
John Gorham carries a big stick in the Portland food world. His restaurants are known and held in high esteem not only in Portland, but all over the US. One of the major reasons he keeps expanding is that it's the best way to make sure he takes care of the talent at his restaurants and gives them room to grow in their careers and in the organization. The results can be seen in the lines outside his restaurants: Toro Bravo, Tasty N Sons, Tasty N Alder, Mediterranean Exploration Company and Plaza del Toro. We talked to John about his growing restaurant empire just as he and his powerful staff embarks on opening Pollo Bravo and Shalom Y'all.
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Michael Zusman is a seasoned eater. He travels frequently and posts about his experiences on Facebook. He has been a food writer and critic for the Oregonian, Portland Monthly, Willamette Week and Northwest Examiner. Today, he tells Chris and Cort about some of his go-to Chefs Counters in Portland.
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
We think you'll really enjoy this interview with St. Jack and La Moule's Christopher Aaron Barnett. You'll hear from his days as a boy cheering for Mark Messier with the Oilers, to his days as a cabana boy in Palm Springs to not doing much in college but being great at girls and drugs. Somehow, he parlayed that into opening one of the country's best Lyonnaise restaurants without ever having been to Lyon. He'll talk about how he arrived at the Jewish grandmother approach to running a busy kitchen. The hard way.
www.stjackpdx.com www.lamoulepdx.com
Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Mattie John Bamman, Eater PDX's editor-in-chief, discusses the places coming in 2016 that excite him most. Mattie also blogs at http://www.ravenoustraveler.com
Mentioned in this episode:
http://www.besaws.com/#welcome http://www.thesoloclub.com/ http://180pdx.com/ http://chesapdx.com/ http://www.pinestreetpdx.com/ https://www.facebook.com/century.bar.pdx/ http://www.chkchk.com/ http://americanopdx.com/
Intro Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Cana Flug had quite a journey in the Portland restaurant world since her last appearance on Right at the Fork. Weeks after the show was recorded, Wildwood, one of Portland's best known restaurants, which had touched the careers of many chefs, closed suddenly after lease negotiations failed. About a year later, Flug's other restaurant, Besaw's, Portland's oldest restaurant, became embroiled in controversy when the owner of the building claimed he owned the rights to the Besaw's name. Flug talks candidly about those newsworthy controversies, and also the reopening of Besaw's and The Solo Club.
Intro Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Chef Gregory Gourdet of departurepdx.com has rapidly become of one of Portland's most well-known chefs. He had an exciting long run on TV's Top Chef on 2015. Then he was tapped to develop a second Departure in Denver for the Sage Restaurant Group. In this podcast, Gregory talks about his trajectory from Jean-Georges in NY to Portland, where he now runs one of Portland's highest and largest restaurants. We also talk about Chefsweekpdx.com and how that came to be three years ago.
Intro Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Kurt Huffman is a home-grown restaurant entrepreneur, who operates some of Portland's best restaurants. His ChefStable Group is behind successful spots like Ox, Lardo, Grassa, St. Jack, PREAM, Loyal Legion, Oven & Shaker, Hamlet, and now some properties outside of Portland. Kurt takes about the state of the food biz in Portland, as well as the current legal controversy surrounding Lardo.
Intro Music: "I Can't Stand the Rain" by Arielle Verinis. Check her out on Facebook: www.facebook.com/ArielleVerinis
Missy Maki and Byron Beck stop by for an end of the year digital soiree. Many places mentioned in this podcast:
@hjconsult
@missymaki
@byronbeck
St. Jack
Lardo
Ataula
@portlandfoodadv
Portland Food Adventures International Trips
Oregonian names Renata ROY
Ox Restaurant
Higgins
Paley's Place
Park Kitchen
Gregory Gourdet and Doug Adams on Top Chef
POMO Levant review
Taylor Railworks
Coquine
Pine Street Market
Tasty N Alder
Laurelhurst Market
@garythefoodie
Crown Paella
Nong's
Grassa
The Heathman
St. Honore
Langbaan
Feast
The Country Cat (Adam Sappington)
Da Net
Clyde Common
Can Jubany -- Spain
Farm Spirit
Kachka
Taste of Sichuan
Zabars
Natalia Toral's Great Dive Bars
Verde Cocina
Radar
Paragon
Andina
Why Chris took a pass on recommendations
Maya Lovelace is on a roll. She's generating attention with her Mae North Carolina cooking pop-ups, after working in the kitchens of Husk in Charleston, Beast, Bollywood Theater and Tanuki here in Portland. We talked to her about her trajectory and her Grandma.
Mentioned in this podcast: http://www.maepdx.com/ http://www.huskrestaurant.com/ http://tanukipdx.com/ http://kachkapdx.com https://lovelysfiftyfifty.wordpress.com/ http://www.bithousesaloon.com/ http://purespicerestaurant.com/ http://www.mekharestaurants.com/ https://www.facebook.com/pages/Pho-Hung-82nd/111003915629494
Abram Goldman-Armstrong is responsible for helping create the cider craze in Portland - and out of his garage no less.
Mentioned in this episode: http://ciderriot.com/ www.bushwhackercider.com/ http://www.jeffalworth.com/ portlandcider.com/ http://reverendnatshardcider.com/ http://thegorgewhitehouse.com/ www.skamaniawacoc.weblinkconnect.com/Cider-Company www.torobravopdx.com/ www.thefarmcafe.com/ www.grainandgristle.com/
Rebekah Hubbard blogs at pdxfoodlove.com and eats well for not a lot of cash at the places in this week's Soundbite--Portland's best Happy Hours for your buck. Mentioned in this episode
http://www.happyhourguidebook.com/ mmmtacos.pdx lincolnpdx.com interurbanpdx.com Imperialpdx.com
We've got the sweet backstory of one of Portland's best food artisan startups-to-empire success story. It's a double scoop-sized podcast of Ruby Jewel!
Mentioned in this episode: broderpdx.com/ www.sweedeedee.com/ www.milkglassmrkt.com/ www.lifeofpiepizza.com/ www.portlandwings.com/
Wanna drink? No one better to imbibe with than Natalia Toral. She's been a big part of Portland Cocktail week, Raven & Rose, Multnomah Whisky Library and Nostrana, not to mention a ton of great events at places. So, Natalia knows where to get a good cocktail, on the way, or during a hangover.
She's cluing us in on some of Portland's best dive bars on this week's Soundbite.
https://twitter.com/natkayt https://www.facebook.com/Joes-Cellar-120993017916521/ http://www.docksidesaloon.com/ https://www.facebook.com/lowbrowlounge/ http://www.rennersgrill.com/ http://virginiacafepdx.com/ http://marysclub.com/ http://thesanteria.com/ http://gils-speakeasy.com/ http://portlandfoodadventures.com/fried-chicken-fryer-tuck-vs-reel-em-inn/
Chef Aaron Adams shares his "coming to veganism" story, and the inspiration behind Farm Spirit, Portland's hottest plant-based restaurant.
Mentioned in this episode: http://farmspiritpdx.com/ https://homegrownsmoker.wordpress.com/ portobellopdx.com/ harvestatthebindery.com/ andcafepdx.com/ blpdx.com/ www.biwarestaurant.com/ departureportland.com/ www.prasadcuisine.com/
Warm up with these great ideas for tea spots from Erin McKalip of BakeryBingo.com! (Image: Dina Avila)
Mentioned in this episode: http://bakerybingo.com/ www.teabarpdx.com/ https://www.facebook.com/PipsOriginal http://ovationpdx.com/contact.html www.heathmanrestaurantandbar.com
In which a good Greek girl comes to Portland, opens The Side Yard urban farm and kitchen, and kicks ass on "Chopped." (Photo: Joni Kabana)
Mentioned in this episode: http://www.thesideyardpdx.com/ www.nedluddpdx.com/ http://www.cocottepdx.com/ www.renatapdx.com/ swiftandunion.com/ tabortavern.com/ podnahspit.com/ barlowtavernpdx.com/menu www.veritablequandary.com/
Cooler weather doesn't mean you have to abandon the carts. Our "cart correspondent" extraordinaire Brett Burmeister tells you how to get the best out of the season.
Mentioned in this episode: http://www.foodcartsportland.com/ pdxpicnic.com/ https://www.facebook.com/PiedmontStationFoodCarts https://www.facebook.com/Grandpa-Jimmys-482716598554754/ hapapdx.com/ umaipdx.com/ http://www.olelatte.com/ www.kabobpdx.com/ www.savorsouphouse.com/
There is nothing not to love about pizza, ice cream, and the lovely woman behind Lovely's 50-50. Photo: Aaron Lee
Mentioned in this episode: www.lovelysfiftyfifty.wordpress.com/ www.apizzascholls.com/ www.handsomepizza.com/ www.kensartisan.com/ www.nostrana.com/ www.pyropizzacart.com/ www.avagenes.com/
Date Night! Dress up a little! Eat bite sized things on spoons! Here's where to go:
www.roepdx.rest/ www.beastpdx.com/ www.paleysplace.net/ lepigeon.com/ castagnarestaurant.com/ departureportland.com/ www.laurelhurstmarket.com/ www.bluehouronline.com/ www.heathmanrestaurantandbar.com/ www.fogodechao.com/ higginsportland.com/
One does not talk about Portland's restaurant renaissance without uttering the words of the grand dame, Cathy Whims. After three decades in the business, she's still smiling.
Mentioned in this episode: www.baravignon.com/ www.xicopdx.com/ kachkapdx.com/ burrascapdx.com/ www.smallwarespdx.com/
Photo credit: John Valls
Got a big group? A little group? Don't let our small restaurants fool you, there's plenty of ways to feed a crowd in Portland.
Mentioned in this episode: http://thecountrycat.net/private-events/ levantpdx.com/private-dining/ urbanfarmerportland.com/ http://departureportland.com/portland-asian-cuisine-events/ http://www.imperialpdx.com/private-dining/ www.serratto.com www.irvingstreetkitchen.com/private-dining simpaticapdx.com/ www.andinarestaurant.com/private-dining/ www.plazadeltoropdx.com/ kachkapdx.com/ www.nedluddpdx.com/elder-hall/
Why would anyone want to leave a cushy PR job at the Food Network and move to Portland? Carrie Welch talks about the allure of Portland and how she started Feast.
Mentioned in this episode: http://www.feastportland.com/
Pizza is what home means to you. However you define pizza, Adam Lindsley has some ideas on some new places to hit.
http://thisispizza.blogspot.com/ kensartisan.com/ https://lovelysfiftyfifty.wordpress.com/ apizzascholls.com/ www.dovevivipizza.com/ www.pizzamariapdx.com/ fireandstonepdx.com/ www.scottiespizzaparlor.com/ preampizza.com/ www.pizzeriaotto.com/ handsomepizza.com/ pdx.eater.com/.../pizza-jerk-tommy-habetz-moon-pie-new-restaurant-por...
Warm, buttery, and fresh from the oven, Ellen Jackson guides us to breakfast pastry bliss.
Mentioned in this episode: www.bakerandspicebakery.com/ www.fressenartisanbakery.com/ https://www.facebook.com/pages/Tonallis-Donuts.../147151628645744 www.philippesbread.com/ www.sainthonorebakery.com/ www.bakeshoppdx.com/ grandcentralbakery.com/ www.pearlbakery.com/ littletbaker.com/ www.mauricepdx.com/ https://www.facebook.com/pages/Annies-Donut-Shop/115631845133279
One of Portland's best cocktail masters shares how he learned to make a great drink. Hint: it may involve Japanese anime videos.
Mentioned in this episode: stjackpdx.com/ www.mwlpdx.com/ halepele.com/ rumclubpdx.com/ www.biwarestaurant.com/ http://www.alcademics.com/ www.cocktailchronicles.com/
Well-behaved pooches deserve to experience the best of Portland's dining scene, no?
Mentioned in this episode: www.travelportland.com/directory/cartopia-food-cart-pod/ lardosandwiches.com/ sasquatchbrewery.com/ verdecocinamarket.com/ www.pineshedribs.com luckylab.com/ tinshedgardencafe.com/ www.laurelhurstmarket.com/ stjackpdx.com/ meesenpdx.com/ www.theoldgoldpdx.com/ lasprimaskitchen.com/ www.creolapdx.com www.breakside.com/ www.tapalaya.com/ www.aviarypdx.com/ thebentbrick.com/ www.uptownbilliards.com/ bazipdx.com/ blockandtacklepdx.com/ chiangmaipdx.com/ www.xicopdx.com/ www.nedluddpdx.com/ www.bollywoodtheaterpdx.com/ http://www.victoriapdx.com/ ovenandshaker.com/ www.paleysplace.net/ tamaleboy.com/ golddustmeridian.com/ nostrana.com/ www.jobarpdx.net/ www.phovanrestaurant.com/ www.serratto.com barmingo.com/ http://matadorseattle.com/location/portland/ www.thirstbistro.com/ basecampbrewingco.com/ chameleonpdx.com/
Five restaurants in one night is nothing for this guy. Meet Portland's super eater, Gary the Foodie.
Too many restaurants to count in this episode. Just follow Gary https://twitter.com/garythefoodie and you'll be fine.
Combining two of Portland's great loves: beer and biking. What could be better? Beer writer Lucy Burningham has some essential stops.
Mentioned in this episode: http://www.hopinthesaddle.com/ www.occidentalbrewing.com/ www.uprightbrewing.com/ www.hopworksbeer.com/bikebar www.lompocbrewing.com/fifth-quadrant/ www.saraveza.com/ www.widmerbrothers.com/ https://www.hairofthedog.com/ www.cascadebrewingbarrelhouse.com/ www.pdxgreendragon.com/ www.apexbar.com/ www.coalitionbrewing.com/ www.cheese-bar.com/ www.belmont-station.com/
Need summer road trip inspiration? Look no further than our chat with author and tavern owner Lynne Curry.
Mentioned in this episode: www.barkingmadfarm.com/ www.rimrockinnor.com/ http://thejenningshotel.tumblr.com/ www.lynnecurry.com/book/ www.lostine-tavern.com/ www.terminalgravitybrewing.com/ www.valisrestaurant.com/ www.arrowheadchocolates.com/ www.redhorsecoffeetraders.com/ www.6ranch.com/ www.indianlodgemotel.com/ www.josephoregonlodging.com/ www.arrowheadranchcabins.com/
"You know what? I can do this." Sage words from Clyde Common's new-ish chef.
Mentioned in this episode: https://www.facebook.com/PipsOriginal khaomangai.com/ lepigeon.com/ ataulapdx.com/ http://portlandfoodadventures.com/fried-chicken-fryer-tuck-vs-reel-em-inn/ www.noranekoramen.com/ www.olympiaprovisions.com/ www.clydecommon.com/
Give yourself a break from packing lunches and head outside to these great downtown picks, courtesy of Missy Maki.
Mentioned in this episode: http://www.mrsmakicooks.com/ www.imperialpdx.com www.clydecommon.com/ www.picnichousepdx.com/ higginsportland.com/ www.ravenandrosepdx.com/ www.wholefoodsmarket.com/ www.foodcartsportland.com/2008/12/05/huongs/ kargigogo.com/ brunchboxpdx.com/
Jami Curl took one look at the cheap, low-quality candy industry and turned it into magic.
Mentioned in this episode: https://lovelysfiftyfifty.wordpress.com/ https://www.avagenes.com/ https://romancandlebaking.com/ http://projectbreakfast.brownpapertickets.com/
Salad doesn't have to be unsatisfying. Take it from Yelp's own Matt Eyman, who has eaten his fair share.
Mentioned in this episode: https://lovelysfiftyfifty.wordpress.com/ www.littlebirdbistro.com/ www.cyrilspdx.com/ www.pineshedribs.com/ www.lardosandwiches.com/ www.gardenbarpdx.com/ www.theobservatorypdx.com/ www.noranekoramen.com/ www.ovenandshaker.com/
What does it mean to be a "forager" for Whole Foods? Denise Breyley describes what it's like to hunt for new and delicious foods.
Mentioned in this episode: www.thelocalforager.com/ www.wholefoodsmarket.com/ www.brazibites.com/ www.brewdrkombucha.com/ www.kohobistro.net/ www.cremabakery.com/ www.seelyfamilyfarm.com/ www.screendoorrestaurant.com/ www.saltniron.com/ https://www.facebook.com/Saltoros
An informed traveler is a well-fed traveler. Here's how to do it right.
http://pdx.eater.com/ http://www.tvfoodmaps.com/show/No-Reservations http://www.cnn.com/shows/anthony-bourdain-parts-unknown www.chefsfeed.com/ http://portlandfoodadventures.com/chefs-places/ http://www.yelp.com/portland http://www.tripadvisor.com/ http://portlandfoodanddrink.com/
Ladies and gentlemen, the dynamic duo of Laurelhurst Market.
Mentioned in this episode: http://www.apizzascholls.com/ https://plus.google.com/109613471748066215114/about?gl=us&hl=en www.ataulapdx.com/ www.miosushi.com/ www.bamboosushi.com/
Who's up for a picnic? Don't you dare crack open that picnic basket without listening to Jen Stevenson give her 5-minute roundup on where to get the best savories and sweets in Portland for your next al fresco outing.
Mentioned in this episode: http://www.portlandpicnicsociety.com/ http://www.underthetablewithjen.com http://www.portlandfarmersmarket.org/ http://www.bairdfamilyorchards.com/ http://www.littletbaker.com/ http://www.kensartisan.com/ http://www.taborbread.com/ http://www.philippesbread.com/ http://cyrilspdx.com/ http://www.fosteranddobbs.com/ http://www.pastaworks.com/ http://www.woodsmantavern.com/market/ http://www.cheese-bar.com/ http://www.olympicprovisions.com/ http://www.newseasonsmarket.com/ http://www.wholefoodsmarket.com/ http://www.pacificpieco.com http://www.thesugarcubepdx.com/ http://www.laurettajean.com/ http://www.tartnation.wordpress.com/ http://www.mauricepdx.com/ http://www.fricepastry.com/ http://www.almachocolate.com http://www.pearlbakery.com/ http://www.cacaodrinkchocolate.com http://www.xocolatldedavid.com/ http://www.woodblockchocolate.com/ http://www.corkscru.biz/ http://www.vinobuys.com/ http://www.thehopandvine.com/ http://www.zupans.com/ http://www.osomarket.com/
Grab your garden gloves and trowel and get inspired by Evan Gregoire of Boondockers Farm.
Mentioned in this episode: www.boondockers.sharepoint.com/ http://slowfoodportland.com/ https://lovelysfiftyfifty.wordpress.com/ www.langbaanpdx.com/ www.nedluddpdx.com/community/2015/1/15/pizza-monday
Belly up to the bar with these great ideas for grabbing a bite around town.
Mentioned in this episode: www.nostrana.com/ www.littlebirdbistro.com/ www.shigezo-pdx.com/ www.laurelhurstmarket.com/ https://www.facebook.com/pages/La-Taq/574279972620945
We interview Portland Monthly's Rising Star Chef of 2014, Ryan Roadhouse of Nodoguro. Listen to Portland's latest pop-up-to-brick-and-mortar story.
Mentioned in this episode: http://nodoguropdx.com/ http://sushiden.net/ http://bamboosushi.com/ http://tails-trotters.myshopify.com/ http://coavacoffee.com/ http://www.sterling.coffee/ http://baristapdx.com/ http://yakuzalounge.com/ http://www.spellacaffe.com/
So many great food businesses have blossomed under the KitchenCru roof. Michael Madigan highlights a few of his favorites.
Mentioned in this episode: www.brazibites.com/ http://eliotsadultnutbutters.com/ http://jacobsensalt.com/ http://shop.beelocal.com/
Ol' Factory is Portland (and maybe the nation's) first full-sensory restaurant. And we have the exclusive interview!
Mentioned in this episode: Ol' Factory www.sharis.com/
Sometimes you want just a frosty one and a bite, you know? Steve Jones has some great recommendations for places to grab a beer and get something to eat.
Mentioned in this episode: www.belmont-station.com/ www.stammtischpdx.com/ https://www.facebook.com/pages/Roadside-Attraction/122346181147366 www.baileystaproom.com/ https://www.facebook.com/pages/Albatross/1386191678280178 www.buoybeer.com/
Revisiting one of our favorite shows: Sarah Hart!
Mentioned in this episode: www.almachocolate.com/ www.expatriatepdx.com/ www.trinketpdx.com/ www.hartcoffee.com/ www.ristrettoroasters.com/
Omnivores and vegetarians: you CAN enjoy the same restaurants. Food writer Ivy Manning gives us her favorite haunts that satisfy her and her "Mr. Tofu."
Mentioned in this episode: https://www.ivymanning.com/ https://www.yahalarestaurant.com/ https://www.unomastaquiza.com/ https://www.bokebowl.com/ https://www.facebook.com/LuccaPDX
You know, Vancouver deserves some foodie love. Wendy Bumgardner of the blog Locavoregon brings it in a big, tasty way.
Mentioned in this episode: http://www.locavoregon.com threesixtykitchen.com/ www.rootsrestaurantandbar.com/ http://www.willemsonmain.com/ http://labottegafoods.com/ http://charliesbistro.com/ www.themightybowl.com https://www.facebook.com/esotericbbq http://www.ingridsgoodstreetfood.com/ http://nichewinebar.com/ http://www.thegrocerycocktailsocial.com http://www.oldivybrewery.com/ http://www.dirtyhandsbrewing.com/ http://vancouverfarmersmarket.com
Is it fast food slow, or slow food fast? Either way, it's delicious if you eat it here.
Mentioned in this episode: http://www.neighborhoodnotes.com/news/2015/01/slow_food_fast_how_portlands_chefs_take_on_fast_food/ www.facebook.com/allwaypdx www.newamericanpdx.com/ www.lepigeon.com/ www.lardopdx.com/ www.romancandlebaking.com/ www.badhabitroom.com/ www.bokebowl.com/ www.portlandwings.com/
It's Portland Monthly's 2014 Chef of the Year, Jose Chesa from Ataula! Chef talks about his young beginnings in food in Spain and the journey that brought him to Portland.
Mentioned in this episode: www.grassapdx.com/ https://www.facebook.com/pages/Du-Kuh-Bee/120288801316189 www.higginsportland.com/
Winter is a great time to head to the coast. Chris gives his favorite Yachats and Newport haunts.
Mentioned in this episode: http://thecoffeehousenewport.com/index.html http://www.thegreensalmon.com/ http://www.adoberesort.com/dining http://southbeachfishmarketoregon.com/1/ http://www.localocean.net/ http://www.sharksseafoodbar.com/ http://www.noodlecafenewport.com/ http://restaurantbeck.com/ http://www.sealrocksrv.com/ http://www.firesidemotel.com/
Out in the Dundee Hills is a little oasis of happiness where they make wine, press olives for oil, and tend to gardens perfect for meandering. The story behind Red Ridge Farms and The Oregon Olive Mill unfolds.
Mentioned in this episode: www.redridgefarms.com/ www.imperialpdx.com/ www.paleysplace.net/ www.bistromarquee.com/ www.parkkitchen.com/ www.wetzels.com/
That's a wrap 2014! Chris and Heather talk about some of their tastiest highlights of the year.
Mentioned in this episode: www.acadiapdx www.romancandlebaking.com/ www.tabortavern.com/ shutupandeatpdx.com/ www.torobravopdx.com/ www.ataulapdx.com/ www.theamericanlocal.com/ www.broderpdx.com/ www.expatriatepdx.com/ www.oldsaltpdx.com/ www.ruchikala.wordpress.com/ www.mainestreetlobstercompany.weebly.com/ www.cartlandia.com/cheesesteak-nirvana/ https://www.facebook.com/tidbitfoodfarmandgarden www.restaurantbeck.com/ www.gtoyster.com/ www.portlandfoodadventures.com/
He's back! Brett Burmeister checks in with a state-of-the-state with the Portland food cart scene.
Mentioned in this episode: http://www.foodcartsportland.com/
Chill in your bones? Let Karen Locke, editor of DrinkPortland.com, take you by the hand and lead you to a warm, boozy nirvana.
Mentioned in this episode: drinkportland.com www.ringsidefishhouse.com/ www.acadiapdx.com pdxfireside.com/ http://portland.thedrinknation.com/articles/read/13614-Hot-Cocktails-For-Cold-Nights-Recipes-for-the-Home-Bartender-
Start a hot sauce business. Do a Kickstarter. Have a baby. Sure, why not?
Mentioned in this episode: www.marshallshautesauce.com/ www.thewalrusbar.com/ www.clutchsausagery.com/ www.spinlaundrylounge.com/ www.portlandcreamery.com/ www.departureportland.com/ www.paleysplace.net/ www.ataulapdx.com/
Heavy debate in the studio about the how, when, and where to eat with the kiddies.
Mentioned in this episode: www.bghawaiiangrille.com/ www.montageportland.com/ http://www.yelp.com/biz/djk-korean-bbq-and-shabu-shabu-beaverton banningsrestaurant.com/ www.flying-pie.com/ thecountrycat.net/ www.mothersbistro.com/ www.besaws.com/ www.kennyandzukes.com/ www.pambiche.com/ www.smallwarespdx.com/ www.serratto.com nostrana.com/
The grapes are in and crushed. It's time to taste some wine! The Oregonian's wine columnist, Katherine Cole, reveals some favorite tasting spots in the Columbia Gorge.
Mentioned in this episode: www.garniervineyards.com/ www.analemmawines.com/ www.winesofthegorge.com/ www.corcellars.com/ domainepouillon.com/
Peter Bro is not a chef, he'll have you know. What he is, is one of Portland's most successful restaurateurs, with a keen eye for a good concept, and a taste for what Portland wants to eat before they even know it.
Mentioned in this episode: http://www.broderpdx.com/ www.savoypdx.com/ https://www.facebook.com/allwaypdx poachedjobs.com/ http://mrgan.com/havl/ www.angelfaceportland.com/ www.luclackitchen.com/ kachkapdx.com/ osomarket.com/ ottoandanitas.com/ www.mauricepdx.com/ stumptowncoffee.com/ www.heartroasters.com/ www.couriercoffeeroasters.com/ www.wateravenuecoffee.com/
When you are Portland's restaurant royalty, nights off are few and far between. But when Kimberly and Vitaly Paley get a night out, they use it wisely.
Mentioned in this episode: http://www.autenticaportland.com/ www.sinjurestaurant.com/ www.nuestra-cocina.com/ http://kargigogo.com/ http://pepelemokopdx.com/ http://www.multnomahwhiskeylibrary.com/ https://www.facebook.com/pages/New-Sammys-Cowboy-Bistro/109555772416101
Brenda Crow travels the country espousing the virtues of Portland's premier cured meat company, Olympic Provisions. Along the way, she also seeks out great gourmet food finds for her site, FoodShed.
Mentioned in this episode: www.olympicprovisions.com www.ourfoodshed.com www.apizzascholls.com www.www.pokpoknoi.com http://mrgan.com/havl https://www.facebook.com/pages/Pho-Oregon-Restaurant/121307741216784 biwarestaurant.com www.hokuseisushi.com www.zagat.com/r/murata-portland oxpdx.com www.getyourhotcakes.com www.pollenranch.com www.farmersdaughterbrand.com www.xocolatldedavid.com
Chewy, chocolaty, crisp or cakey? Where do you find the best chocolate chip cookies in Portland? Erin McKalip from the blog "BakeryBingo" is on the case.
Mentioned in this episode: www.bakerybingo.com www.salembaking.com www.MeatCheeseBread.com www.sweedeedee.com www.twotartsbakery.com www.pearlbakery.com www.lovejoybakers.com
His food is brilliant, but how well do you know Erik Van Kley, executive chef at Little Bird Bistro? We pull the curtain back at one of Portland's most successful spin-off restaurants.
Mentioned in this episode: www.littlebirdbistro.com/ www.lepigeon.com/ www.boxersushi.com/ www.khaomangai.com/
There is a little house in Scholls, where the cookies are always warm from the ovens, the sandwiches are just like mom would make, and the soup is just what the doctor ordered. www.southstorecafe.com/ www.smithberrybarn.com/
Damian Magista's Bee Local honey is taking Portland by storm, beloved by customers and chefs alike. But how did he segue from career counselor to urban beekeeper? He listened to that inner buzz.
Mentioned in this episode: http://shop.beelocal.com/ http://bikeabee.com/ http://girlnextdoorhoney.com/ www.theurbanbeehive.com.au/ www.napavalleybeecompany.com/ www.urbanfarmerportland.com/ www.lincolnpdx.com/ www.imperialpdx.com/ www.laurelhurstmarket.com/ www.quincandy.com/
Feast Portland organizer Mike Thelin gives you the ultimate primer on the upcoming festival.
Mentioned in this episode: http://saltwatercoffee.com/2014/08/27/feast-portland-2014-strategy-guide-how-to-stay-hungry-awake-and-flossy/
http://www.urbanblisslife.com/2014/09/05/top-10-tips-for-feast-portland-newbies/
It takes blood, sweat and tears to put on Feast Portland. And a whole lotta Emily Crowley. This is how she does it.
Mentioned in this episode: www.parkkitchen.com/ www.navarreportland.com/ www.noblerotpdx.com/ www.baravignon.com/ www.tablapastaevino.com/
If you've eaten delicious game in a Portland restaurant, chances are you have Geoff Latham to thank.
Mentioned in this episode: www.nickyusa.com/wag www.restaurantbeck.com/ www.oxpdx.com/ www.departureportland.com/ www.paleysplace.net/ www.lincolnpdx.com/
From chef shifts, to restaurant openings and closings, to the infamous Eater 38 and Heat Map, Erin deJesus has covered it all for Eater PDX. Before she moves on to Eater National, we spend a few minutes with her talking about the in's and out's of the job.
Mentioned is this episode: www.paadeepdx.com/ www.nedluddpdx.com/ www.tanukipdx.com/ www.khaomangai.com/ www.oxpdx.com/ www.ataulapdx.com/
Take advantage of Portland's glorious summer to experience the best street food in the country. Brett Burmeister of Food Carts Portland shows the way.
Mentioned in this episode: www.foodcartsportland.com/ www.cartlandia.com/maine-street-lobster/ www.homegrownsmoker.wordpress.com/ www.misskatessouthernkitchen.com/ www.missmarketplace.com/ www.prostportland.com/ www.rosecityfoodpark.com/ www.scooppdx.com/ www.cartlandia.com/ www.cartlandia.com/the-blue-room/ www.yelp.com/biz/cartopia-food-carts-portland www.whiffies.com/ www.potatochampion.com/ www.facebook.com/perierra www.facebook.com/OleLatteCoffee www.foodcartsportland.com/2013/09/07/churros-locos/
Michael Zusman is a judge by day and a restaurant critic by passion. A native Oregonian, he shares his very candid thoughts on the evolution and future of Portland dining.
Mentioned in this episode: Eater Montreal - montreal.eater.com/ (Ian Harrison, @Blumsteinboy) Ox - www.oxpdx.com/ Smallwares - www.smallwarespdx.com/ St. Jack - www.stjackpdx.com/ Aviary - www.aviarypdx.com/ Ned Ludd - www.nedluddpdx.com/ Ataula - www.ataulapdx.com/ Roe - www.roe-pdx.com/ Kachka - www.kachkapdx.com/ Apizza Scholls - www.apizzascholls.com/ Lovely's Fifty Fifty - www.lovelysfiftyfifty.wordpress.com/ Podnah's Pit BBQ - www.podnahspit.com/
It's no secret that Portland's pastry scene is on fire. Meet one of the women responsible for igniting the flame - founder of the Portland Pastry Chefs Association, Amelia Lane.
Mentioned in this episode: http://dianemorgancooks.com/ http://pdxca.org/ http://barlowtavernpdx.com/ http://www.irvingstreetkitchen.com/ http://www.pokpokpdx.com/ http://littlebirdbistro.com/ http://perfectdrinkapp.com/ http://www.fricepastry.com/ http://www.sweetheartstjohns.com/ http://www.mauricepdx.com/
Who's up for a picnic? Don't you dare crack open that picnic basket without listening to Jen Stevenson give her 5-minute roundup on where to get the best savories and sweets in Portland for your next al fresco outing.
Mentioned in this episode: http://www.portlandpicnicsociety.com/ http://www.underthetablewithjen.com http://www.portlandfarmersmarket.org/ http://www.bairdfamilyorchards.com/ http://www.littletbaker.com/ http://www.kensartisan.com/ http://www.taborbread.com/ http://www.philippesbread.com/ http://cyrilspdx.com/ http://www.fosteranddobbs.com/ http://www.pastaworks.com/ http://www.woodsmantavern.com/market/ http://www.cheese-bar.com/ http://www.olympicprovisions.com/ http://www.newseasonsmarket.com/ http://www.wholefoodsmarket.com/ http://www.pacificpieco.com http://www.thesugarcubepdx.com/ http://www.laurettajean.com/ http://www.tartnation.wordpress.com/ http://www.mauricepdx.com/ http://www.fricepastry.com/ http://www.almachocolate.com http://www.pearlbakery.com/ http://www.cacaodrinkchocolate.com http://www.xocolatldedavid.com/ http://www.woodblockchocolate.com/ http://www.corkscru.biz/ http://www.vinobuys.com/ http://www.thehopandvine.com/ http://www.zupans.com/ http://www.osomarket.com/
Farmin'! Get to know a man responsible for the wonderful vegetables that land on your plate in the best restaurants in the region. Oh, and how to properly pronounce "Nehalem." It's Jeff Trenary from Kingfisher Farm.
Mentioned in this episode: www.nostrana.com/ www.bluehouronline.com/ www.clarklewispdx.com/ www.taradpdx.com/ www.facebook.com/vinomanzanita www.higginsportland.com/ www.roe-pdx.com/ www.woodsmantavern.com/ www.trifectapdx.com/
Dustin Knox has opinions. About Cartopia closing (where his Perierra Crêperie cart resides), about the evolution of Portland dining, and who among his chef peers is killing it right now.
Mentioned in this episode: Perierra Creperie - https://www.facebook.com/perierra Meat Cheese Bread - http://meatcheesebread.com/ Oso Market - http://osomarket.com/ Ava Gene's - http://avagenes.com/ Tanuki - http://www.tanukipdx.com/ Pok Pok - http://www.pokpokpdx.com/ Robo Taco - http://www.robotacopdx.com/ Bunk - http://www.bunksandwiches.com/ Lardo - http://lardosandwiches.com/ Ned Ludd - http://nedluddpdx.com/ Le Pigeon - http://lepigeon.com/ Mediterranean Exploration Company - http://www.mediterraneanexplorationcompany.com/
Get to know the first couple of Portland's restaurant scene: Vitaly and Kimberly Paley. Hard working, generous of spirit, and still in love after 25 years and 3 restaurants.
The Cardinal Club is one of those Portland joints so cool, it just says "food, drink" on the outside. But inside you will find the lovely Tiare behind the bar, who will serve you just the right bite and sip, and find the perfect vinyl to set the mood.
Mentioned in this episode: rumclubpdx.com/ https://sewinecollective.com/ www.laurelhurstmarket.com/ smutportland.blogspot.com/ www.musicmillennium.com/ en.wikipedia.org/wiki/Serge_Gainsbourg
We kick off our couples series with one of Portland's favorite restaurant duos, Adam and Jackie Sappington, about the origins and secrets to longevity of The Country Cat.
Mentioned in this episode: www.thecountrycat.net www.dusgrill.com www.pho-hung.com www.porquenotacos.com www.avagenes.com www.clydecommon.com www.pokpokpdx.com
Our host, Chris Angelus, kicks off the Soundbites with his personal Astoria recommendations. Chris loves the coast and spends a lot of time there, and he's brimming with great ideas for a food-filled coastal trip.
Mentioned in this episode: www.jonahluke.com www.fortgeorgebrewery.com www.drinadaisy.com www.facebook.com/pages/Albatross www.bakedak.com www.columbianvoodoo.com www.bowpicker.com www.cannerypierhotel.com
Time to fuel up an get out of the city! Local coffee author Hanna Neuschwander shares her favorite coffee spots outside of Portland.
Mentioned in this episode: http://www.sleepymonkcoffee.com https://www.facebook.com/ManzanitaNewsandEspresso?fref=ts http://www.thegreensalmon.com www.dogrivercoffee.com/ http://10speedcoffee.com/ www.lonepinecoffeeroasters.com/
Portland's "neighborhood butcher" talks about rising pork prices, baseball, and the lack of women in butchery.
Service has long been a hotly debated subject in Portland. Garrett Peck, GM of Imperial and Portland Penny Diner, stops by to talk about his approach to the art of impeccable service.
In honor of Taste of the Nation Portland, Sarah Schafer from Irving Street Kitchen talks about hunger in Oregon. Plus we have some touching childhood food memories by some of Portland's best chefs.
Piper Davis of Grand Central Bakery talks the economics of a turkey sandwich, how to make a family business run drama-free, and the bakeries in Portland that she loves to frequent.
Highly acclaimed chef Johanna Ware of smallwares restaurant talks about her journey from New York to Portland, mom's cooking, and what the heck "inauthentic Asian" cuisine is all about.
Neal Corl, chef-in-residence at Ristretto Roasters, has an exciting new venture that combines his passions: Oaxacan food, Mezcal, and coffee.
We say farewell to Wildwood Restaurant and Bar in a final interview with owner/GM CanaFlug. Hear what's next for her, chef Dustin, and of course, the vibrant Besaw's.
Wildwood, the beloved Portland restaurant of 20 years is closing. But it's legacy is already firmly in place, as owner Cana Flug talks about here.
Adam Higgs runs a neighborhoody New Orleans bistro that can also rage from time to time. Here, Adam talks about the evoultion of Acadia from fine dining to more casual. Get the FULL episode on Wednesday, February 19th.
Adam Higgs runs a neighborhoody New Orleans bistro that can also rage from time to time. As we approach Mardi Gras, Adam talks dogs, picky customers, and the secret to his incredible pork chop.
The previous owner of the much-loved Beaker & Flask talks about his next chapter as head of the cocktail program at LaTaq.
Kevin Ludwig knows a thing or two about next chapters. From Beaker & Flask to La Taq, he's been the "true North" in Portland's cocktail scene. Here, Kevin talks about why Beaker & Flask didn't have a sign outside.
Chris and Heather introduce the podcast, and sit down with Don Bourassa, Portland Community Manager for Yelp!, to talk about chefs’ love/hate relationship with the review site.
We go deep about life's journey with Alma Chocolate's owner and chief chocolate mistress, Sarah Hart. Here she talks about the influence the Portland restaurant "Ripe" had on her life.