Right of the Fork (RATF)
Explorez tous les épisodes de Right of the Fork
| Date | Titre | Durée | |
|---|---|---|---|
| 17 May 2024 | #386 Sam Smith - Yaowarat | 01:25:40 | |
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 | |||
| 01 Sep 2023 | #362 Garrett Peck - RBC (Rancher Butcher Chef) Bend | 01:20:13 | |
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 | |||
| 15 Mar 2024 | #381 Louis Lin - Xiao Ye | 01:30:28 | |
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 | |||
| 29 Mar 2024 | RATF Classic: #357 Joel Stocks - L'Orange | 01:13:27 | |
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 | |||
| 09 Feb 2024 | #378 Dana Francisco - Canard and Le Pigeon | 01:26:28 | |
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 Learn more about Chris' trips here: www.PortlandFoodAdventures.com | |||
| 27 Oct 2023 | #367 Hillary Dixler Canavan - Eater / 100 Essential Restaurant Recipes book | 01:11:37 | |
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. Right at the Fork is supported by: Zupan's Markets: www.Zupans.com | |||
| 19 Jan 2024 | RATF Classic: #338 Joel Gunderson - Heavenly Creatures and Coopers Hall | 01:10:48 | |
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 | |||
| 07 Feb 2025 | RATF Classic: #391 Alexa Numkena-Anderson - @JavelinaPDX | 01:13:48 | |
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 | |||
| 14 Jul 2023 | #357 Joel Stocks - L'Orange | 01:16:52 | |
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 | |||
| 10 Feb 2023 | #341 Tim Novotny - Oregon Dungeness Crab Commission | 01:26:03 | |
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: www.Zupans.com | |||
| 08 Mar 2024 | #380 Kris Trimble - Barista @ Capitola Coffee | 01:17:36 | |
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 | |||
| 04 Oct 2024 | #397 Guest Host Bill Oakley talks to Nori De Vega - @nomnom_nori | 00:58:43 | |
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: www.zupans.com | |||
| 21 Apr 2023 | RATF Classic: #321 Bryan Deckert - Country Cat at PDX | 01:24:40 | |
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 | |||
| 10 Mar 2023 | #344 Ben Edmunds - Brewmaster @ Breakside Brewery | 01:12:34 | |
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: www.Zupans.com | |||
| 30 Jun 2023 | RATF Classic: #315 Emily Cafazzo & Ryan Domingo - Sugarpine Drive-In + "Tastebound" | 01:07:20 | |
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 | |||
| 12 May 2023 | #350 Chris Schultz - CEO, Voodoo Doughnut | 01:21:07 | |
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. Right at the Fork is supported by: Zupan's Markets: www.Zupans.com | |||
| 11 Oct 2024 | RATF Classic: #364 Nat West - Closing Reverend Nat's Hard Cider | 01:00:09 | |
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 | |||
| 19 Jul 2024 | #392 Evan Gregoire - Heirloom Seedhouse | 01:13:55 | |
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 | |||
| 17 Mar 2023 | #345 - Chris Angelus' Northern and Central Oregon Coastal Food Suggestions | 01:07:51 | |
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:
Right at the Fork is supported by: Zupan's Markets: www.Zupans.com | |||
| 03 May 2024 | #385 Portland Radio's Danny Dwyer - Talkin' In-N-Out | 00:37:31 | |
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 | |||
| 20 Oct 2023 | #366 Kathy High - Bay City Kitchen | 01:43:05 | |
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 | |||
| 19 May 2023 | #351 Neil Thompson - Skywater Fine Wines and Skywater Tea House, Hillsboro | 01:24:05 | |
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.
Right at the Fork is supported by: Zupan's Markets: www.Zupans.com | |||
| 26 Jul 2024 | #393 Tommy Habetz -- Bunk & Pizza Jerk - - reflects on Naomi Pomeroy and how he's doing since he landed in the hospital in 2022 | 01:01:05 | |
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 | |||
| 27 Sep 2024 | Classic RATF: #357 Joel Stocks - L'Orange | 01:07:28 | |
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: www.zupans.com | |||
| 14 Jun 2024 | #389 Brooke Jackson Glidden - Portland Monthly | 01:21:08 | |
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 | |||
| 27 Dec 2024 | #403 Gary Okazaki's 2024 in Review | 01:17:19 | |
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 | |||
| 12 Jan 2024 | #375 Alan Maniscalco + Shan Wickham - Lucky Horseshoe Lounge & Rally Pizza | 01:11:14 | |
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. Insta: @luckyhorseshoeportland Right at the Fork is supported by: Zupan's Markets: www.zupans.com | |||
| 13 Oct 2023 | RATF Classic: #344 Ben Edmunds - Brewmaster @ Breakside Brewery | 00:58:53 | |
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 | |||
| 05 Jan 2024 | #374 Don Bourassa - International Adulting and Inaugural RATF Guest | 01:30:15 | |
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. Insta @thedonb Right at the Fork is supported by: Zupan's Markets: www.zupans.com | |||
| 09 Jun 2023 | #353 Vince Nguyen - Berlu, JBF Best Chef Northwest/Pacific 2023 | 01:28:05 | |
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: www.Zupans.com | |||
| 15 Dec 2023 | RATF Classic: #1 Don Bourassa - Yelp | 00:57:50 | |
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 | |||
| 26 May 2023 | #352 Lindsay Goodrich - Proud Mary Coffee | 01:31:45 | |
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 | |||
| 14 Feb 2025 | #408 Meg Cotner - Bridgetown Bites | 01:24:12 | |
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 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!
Right at the Fork is supported by: Zupan's Markets: www.Zupans.com | |||
| 28 Jun 2024 | RATF Classic: #94 Earl Ninsom - PaaDee, Langbaan | 01:12:27 | |
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 | |||
| 20 Dec 2024 | Classic RATF: #374 Don Bourassa - International Adulting and Inaugural RATF Guest | 01:27:00 | |
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 | |||
| 27 Jan 2023 | RATF Classic: #308 Jonathan Jones - Epilogue Kitchen and Cocktails / 2023 James Beard Foundation Best Chef Northwest Nominee | 01:20:59 | |
Upon his Beard nomination for Best 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
| |||
| 29 Nov 2024 | #401 Carlo LaMagna - Magna Kusina & Magna Kaina (Denver) | 01:22:40 | |
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 | |||
| 25 Oct 2024 | Chris and Cort talk Travel & 2024 Election + Classic Episode (#394): Kurt Huffman talks food at PDX | 01:43:09 | |
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!! and Right at the Fork is supported by: Zupan's Markets: www.zupans.com | |||
| 25 Aug 2023 | RATF Classic: #345 - Chris Angelus' Northern and Central Oregon Coastal Food Suggestions | 00:59:31 | |
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:
Right at the Fork is supported by: Zupan's Markets: www.Zupans.com | |||
| 12 Jul 2024 | #391 Alexa Numkena-Anderson - @JavelinaPDX | 01:14:06 | |
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 | |||
| 07 Jun 2024 | #388 Chad Draizin and the Fifty Licks Fire | 01:34:08 | |
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 | |||
| 16 Aug 2024 | RATF Classic: #125 Javier Canteras - Urdaneta | 01:05:17 | |
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 | |||
| 03 Feb 2023 | #340 Where are They Now? Eric Finley - The Buttered Biscuit, formerly of Chop Portland | 01:24:09 | |
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 | |||
| 01 Dec 2023 | #370 Peter Kost - Ken's Artisan Pizza and Carina Lounge | 01:42:01 | |
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 | |||
| 30 Aug 2024 | #394 Kurt Huffman on ChefStable's foray into the new terminal at PDX | 01:13:07 | |
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 | |||
| 31 Jan 2025 | #407 Frank Squillo - Wanda's Cafe & Bakery | 01:39:06 | |
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. Right at the Fork is supported by: Zupan's Markets: www.Zupans.com | |||
| 17 Nov 2023 | #369 Erika Polmar - Plate & Pitchfork Producer Fund / Advocating against Dollar Store Proliferation | 01:19:14 | |
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. The fund page is: https://www.plateandpitchfork. To become an advocate for independent restaurants & bars, become a donor or email subscriber by visiting: https://www. Right at the Fork is supported by: Zupan's Markets: www.Zupans.com | |||
| 31 Mar 2023 | #346 Dina Ávila - Photographer | 01:28:25 | |
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 | |||
| 17 Jan 2025 | #405 Tyler Malek - Salt & Straw's Growth | 01:27:16 | |
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 | |||
| 23 Feb 2024 | #285: RIP Chef Lauro Romero - from August, 2021 | 01:00:14 | |
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 --- 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.
| |||
| 24 Mar 2023 | RATF Classic #313: Bill Oakley - Steamed Ham Society | 01:06:50 | |
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 | |||
| 06 Sep 2024 | #395 Jamal Hassan - Ice Cold Co. | 01:10:31 | |
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 Fav. places mentioned in this episode: Right at the Fork is supported by: Zupan's Markets: www.Zupans.com | |||
| 23 Aug 2024 | RATF Classic: #362 Garrett Peck - RBC (Rancher Butcher Chef) & Bar RBC in Bend | 01:14:33 | |
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.
Right at the Fork is supported by: Zupan's Markets: www.Zupans.com | |||
| 28 Jul 2023 | RATF Classic: #322 Aundre Barnes - Urdaneta | 01:01:13 | |
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 | |||
| 21 Jul 2023 | #358 Mark Lopez - Gather and Feast Farm and Crave Catering | 01:27:28 | |
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 | |||
| 08 Nov 2024 | #399 Sandra Tavares - Portugal's Travel Designer | 01:20:24 | |
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. Sandra is here on Instagram: @simply_b_sandra Right at the Fork is supported by: Zupan's Markets: www.zupans.com | |||
| 17 Feb 2023 | #342 Cory Carman - Carman Ranch | 01:03:03 | |
Right at the Fork is supported by: Zupan's Markets: www.Zupans.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. | |||
| 26 Jan 2024 | #376 Alexander Diestra - King Tide Fish & Shell | 01:03:22 | |
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 | |||
| 22 Mar 2024 | #382 Kyo Koo - Warsugai | 01:06:32 | |
Right at the Fork is supported by: Zupan's Markets: www.Zupans.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: | |||
| 03 Nov 2023 | #368 Aaron Barnett - St. Jack / Heavenly Creatures / Giant Squid | 01:33:59 | |
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 | |||
| 14 Apr 2023 | #348 Adam Evans - Why the Customer is NOT Always Right | 01:28:03 | |
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 Amazon here.
Right at the Fork is supported by: Zupan's Markets: www.Zupans.com | |||
| 05 Apr 2024 | #383 Rob Sample - Mother's Bistro | 01:35:54 | |
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 | |||
| 02 Jun 2023 | RATF Classic: #338 Joel Gunderson - Heavenly Creatures and Coopers Hall | 01:07:29 | |
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 | |||
| 19 Apr 2024 | #384 Sandi Wilkens - Quaintrelle and Abbey Road Farm | 01:13:49 | |
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 | |||
| 29 Sep 2023 | RATF Classic: #350 Chris Schultz - CEO Voodoo Doughnut | 01:08:58 | |
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 | |||
| 07 Jul 2023 | #356 Kat Whitehead - Meals on Wheels People | 01:14:11 | |
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 | |||
| 02 Feb 2024 | #377 Javier Canteras - Urdaneta and Everyday Slave | 01:27:01 | |
Right at the Fork is supported by: Zupan's Markets: www.zupans.com
We also talk about Javi's trips with host Chris Angelus' Portland Food Adventures and why Spain is such a great destination. Hear Javier's music:
| |||
| 01 Nov 2024 | #398 Mary Cressler & Sean Martin - Vindulge | 01:28:01 | |
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.
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 | |||
| 24 May 2024 | #387 Elias Cairo - Olympia Provisions. Alpenrausch and Bar Casa Vale Inbox | 01:29:40 | |
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 | |||
| 08 Dec 2023 | #371 Sherri Brown - Portland By Mouth Food Tours | 01:13:09 | |
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. Sherri Brown Photo Courtesy of Luxe Beat Magazine Right at the Fork is supported by: Zupan's Markets: www.Zupans.com | |||
| 11 Aug 2023 | #360 Kurt Huffman -ChefStable | 01:32:20 | |
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. Right at the Fork is supported by: Zupan's Markets: www.Zupans.com | |||
| 22 Dec 2023 | #372 Bill Oakley - Steamed Hams Society & The Steamie Awards | 01:19:13 | |
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
Right at the Fork is supported by: Zupan's Markets: www.zupans.com | |||
| 10 Nov 2023 | RATF Classic #361 John Denison - Câche Câche | 01:17:49 | |
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.
Right at the Fork is supported by: Zupan's Markets: www.Zupans.com | |||
| 15 Nov 2024 | #400 Jim Angelus - Cole Valley Tavern and Bacon Bacon | 01:12:37 | |
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 | |||
| 05 May 2023 | RATF Classic #339: Lisa Schroeder - Mother's Bistro and 2023 Restaurant Challenges | 00:59:42 | |
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 | |||
| 15 Sep 2023 | #364 Nat West - Closing Reverend Nat's Hard Cider | 01:07:34 | |
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 | |||
| 10 May 2024 | RATF Classic: #362 Garrett Peck - RBC (Rancher Butcher Chef) Bend | 01:07:09 | |
Right at the Fork is supported by: Zupan's Markets: www.Zupans.com 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.
| |||
| 22 Nov 2024 | RATF Classic: #386 Sam Smith - Yaowarat | 01:16:29 | |
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 | |||
| 03 Jan 2025 | #404 Bill Oakley - Steamed Ham Society, Food Celebrity | 01:33:17 | |
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 | |||
| 18 Oct 2024 | RATF Classic: #353 Vince Nguyen - Berlu, Berlu Bakery | 01:12:34 | |
Right at the Fork is supported by: Zupan's Markets: www.Zupans.com 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) | |||
| 29 Dec 2023 | #373 Gary Okazaki's Year-end Lists of PDX Favorites | 01:16:32 | |
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 | |||
| 04 Aug 2023 | #359 Adam Sawyer - Grief/Travel/Hiking/Food Writer | 01:44:08 | |
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/@ Right at the Fork is supported by: Zupan's Markets: www.Zupans.com | |||
| 28 Apr 2023 | #349 Rodrigo Baena - Favela Brazilian Café | 01:07:22 | |
You can't deny positivity that comes from talking to Rodrigo Baena, 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 not just for Brazilian immigrants to gather and celebrate the country's culture, but for everyone and anyone in the community to come together. 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 | |||
| 21 Jun 2024 | #390 Althea Grey Potter - The Flavor Society | 01:51:03 | |
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. Right at the Fork is supported by: Zupan's Markets: www.Zupans.com | |||
| 13 Dec 2024 | #402 Andrea Falaschi - 4th Generation Tuscan Butcher and Maialata Marquee Guest | 01:26:38 | |
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 | |||
| 16 Feb 2024 | #379 Lindsay Gott - Gateaux & her Hood River, Oregon Food and Drink Recommendations | 01:21:41 | |
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 Learn more about Chris' trips here: www.PortlandFoodAdventures.com | |||
| 16 Jun 2023 | #354 Gary Okazaki - @GaryTheFoodie shares his Portland Top 5s for many categories | 01:41:15 | |
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 | |||
| 09 Aug 2024 | RATF Classic: #370 Peter Kost - Ken's Artisan Pizza and Carina Lounge | 01:32:04 | |
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..
Right at the Fork is supported by: Zupan's Markets: www.Zupans.com | |||
| 07 Apr 2023 | #347 Gary the Foodie - Best Cheap Meals in Portland | 01:33:37 | |
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 | |||
| 03 Mar 2023 | #343 Where are They Now? Nick Zukin - Barbacoa Research | 01:29:09 | |
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: www.Zupans.com | |||
| 13 Sep 2024 | #396 Gary Okazaki's Recent Faves | 01:12:22 | |
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 | |||
| 22 Sep 2023 | RATF Classic: #323 Tyler Malek - Salt & Straw | 01:05:06 | |
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 | |||
| 18 Aug 2023 | #361 John Denison - Câche Câche | 01:24:11 | |
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.
Right at the Fork is supported by: Zupan's Markets: www.Zupans.com | |||
| 10 Jan 2025 | RATF Classic: #322 Aundre Barnes - Urdaneta | 01:02:51 | |
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 | |||
| 06 Oct 2023 | #365 Sylvan Mishima Brackett - SF's Rintaro & Cook Book Author | 00:52:11 | |
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 | |||
| 08 Sep 2023 | #363 Ricky Bella - Palomar | 01:43:32 | |
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 | |||
| 24 Jan 2025 | #406 Jon Galdos - Basque Tours | 01:23:35 | |
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. And Jon's Basque Tours here: https://basquetours. Check out Jon on Instagam: @jon_galdos + @basquetours Right at the Fork is supported by: Zupan's Markets: www.Zupans.com | |||
| 23 Jun 2023 | #355 Bruce Porter - ChefStable's Midtown Beer Garden | 01:14:47 | |
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 | |||
| 24 Feb 2023 | RATF Classic: #295 Anthony Cafiero - Meta Pizza | 01:24:39 | |
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 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.
| |||