Explorez tous les épisodes du podcast Right of the Fork
| Titre | Date | Durée | |
|---|---|---|---|
| #408 Meg Cotner - Bridgetown Bites | 14 Feb 2025 | 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 news, while dabbling in reviews and other editorial content. We talk about what it requires in time and effort to keep up the site, as well as Meg's personal and business objectives and her writing and eating background that led her to Portland and starting her website. Meg also provides a great list of her favorite places to eat and sip, some off the radar, some on. It's worth a listen just go be clued into what someone who's out there enjoying and thinking about the food world thinks are places you should go! www.bridgetownbites.com
Right at the Fork is supported by: Zupan's Markets: www.Zupans.com | |||
| RATF Classic: #391 Alexa Numkena-Anderson - @JavelinaPDX | 07 Feb 2025 | 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 | |||
| #401 Carlo LaMagna - Magna Kusina & Magna Kaina (Denver) | 29 Nov 2024 | 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 | |||
| RATF Classic: #386 Sam Smith - Yaowarat | 22 Nov 2024 | 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 | |||
| #400 Jim Angelus - Cole Valley Tavern and Bacon Bacon | 15 Nov 2024 | 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 | |||
| #399 Sandra Tavares - Portugal's Travel Designer | 08 Nov 2024 | 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.portlandfoodadventures.com/portugal-with-kopke Sandra is here on Instagram: @simply_b_sandra Podcast with Don here, where he talks about moving to Portugal: https://rightatthefork.com/shows/2024/1/5/374-don-bourassa-international-adulting-and-inaugural-ratf-guest Right at the Fork is supported by: Zupan's Markets: www.zupans.com | |||
| #398 Mary Cressler & Sean Martin - Vindulge | 01 Nov 2024 | 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 | |||
| Chris and Cort talk Travel & 2024 Election + Classic Episode (#394): Kurt Huffman talks food at PDX | 25 Oct 2024 | 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!! https://www.youtube.com/watch?v=lp6keXi0Ca0 and https://www.youtube.com/watch?v=d2ELvxuKMUQ Right at the Fork is supported by: Zupan's Markets: www.zupans.com | |||
| RATF Classic: #353 Vince Nguyen - Berlu, Berlu Bakery | 18 Oct 2024 | 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) | |||
| RATF Classic: #364 Nat West - Closing Reverend Nat's Hard Cider | 11 Oct 2024 | 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 | |||
| #397 Guest Host Bill Oakley talks to Nori De Vega - @nomnom_nori | 04 Oct 2024 | 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 | |||
| Classic RATF: #357 Joel Stocks - L'Orange | 27 Sep 2024 | 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 | |||
| #407 Frank Squillo - Wanda's Cafe & Bakery | 31 Jan 2025 | 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. https://www.facebook.com/search/top?q=wanda%27s%20cafe%20%2B%20bakery https://wandascafe.com/ Right at the Fork is supported by: Zupan's Markets: www.Zupans.com | |||
| #396 Gary Okazaki's Recent Faves | 13 Sep 2024 | 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 | |||
| #395 Jamal Hassan - Ice Cold Co. | 06 Sep 2024 | 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 Beverage Business Consulting - #@beveragebusinessconsulting # Fav. places mentioned in this episode: Ox - #@oxpdx Scotch Lodge - #@scotchlodge Palomar #@palomarpdx Pacific Standard - #@pacificstandardpdx Bellwether - #@bellwetherbarco Kachka - #@kachkapdx Right at the Fork is supported by: Zupan's Markets: www.Zupans.com | |||
| #394 Kurt Huffman on ChefStable's foray into the new terminal at PDX | 30 Aug 2024 | 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 | |||
| RATF Classic: #362 Garrett Peck - RBC (Rancher Butcher Chef) & Bar RBC in Bend | 23 Aug 2024 | 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 | |||
| RATF Classic: #125 Javier Canteras - Urdaneta | 16 Aug 2024 | 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 | |||
| RATF Classic: #370 Peter Kost - Ken's Artisan Pizza and Carina Lounge | 09 Aug 2024 | 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 | |||
| #393 Tommy Habetz -- Bunk & Pizza Jerk - - reflects on Naomi Pomeroy and how he's doing since he landed in the hospital in 2022 | 26 Jul 2024 | 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 | |||
| #392 Evan Gregoire - Heirloom Seedhouse | 19 Jul 2024 | 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 | |||
| #391 Alexa Numkena-Anderson - @JavelinaPDX | 12 Jul 2024 | 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 | |||
| RATF Classic: #94 Earl Ninsom - PaaDee, Langbaan | 28 Jun 2024 | 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 | |||
| #406 Jon Galdos - Basque Tours | 24 Jan 2025 | 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.portlandfoodadventures.com/basque-country-with-javier-canteras And Jon's Basque Tours here: https://basquetours.com/index.htm Check out Jon on Instagam: @jon_galdos + @basquetours Right at the Fork is supported by: Zupan's Markets: www.Zupans.com | |||
| #390 Althea Grey Potter - The Flavor Society | 21 Jun 2024 | 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.theflavorsociety.com/collections/all and follow #@theflavorsociety Right at the Fork is supported by: Zupan's Markets: www.Zupans.com | |||
| #389 Brooke Jackson Glidden - Portland Monthly | 14 Jun 2024 | 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 | |||
| #388 Chad Draizin and the Fifty Licks Fire | 07 Jun 2024 | 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 | |||
| #387 Elias Cairo - Olympia Provisions. Alpenrausch and Bar Casa Vale Inbox | 24 May 2024 | 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 | |||
| #386 Sam Smith - Yaowarat | 17 May 2024 | 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 | |||
| RATF Classic: #362 Garrett Peck - RBC (Rancher Butcher Chef) Bend | 10 May 2024 | 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. www.rbcbend.com.
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| #385 Portland Radio's Danny Dwyer - Talkin' In-N-Out | 03 May 2024 | 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 | |||
| #384 Sandi Wilkens - Quaintrelle and Abbey Road Farm | 19 Apr 2024 | 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 | |||
| #383 Rob Sample - Mother's Bistro | 05 Apr 2024 | 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 | |||
| RATF Classic: #357 Joel Stocks - L'Orange | 29 Mar 2024 | 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 | |||
| #405 Tyler Malek - Salt & Straw's Growth | 17 Jan 2025 | 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 | |||
| #382 Kyo Koo - Warsugai | 22 Mar 2024 | 01:06:32 | |
Right at the Fork is supported by: Zupan's Markets: www.Zupans.com | |||
| #381 Louis Lin - Xiao Ye | 15 Mar 2024 | 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 | |||
| #380 Kris Trimble - Barista @ Capitola Coffee | 08 Mar 2024 | 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 | |||
| #285: RIP Chef Lauro Romero - from August, 2021 | 23 Feb 2024 | 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.
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| #379 Lindsay Gott - Gateaux & her Hood River, Oregon Food and Drink Recommendations | 16 Feb 2024 | 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 | |||
| #378 Dana Francisco - Canard and Le Pigeon | 09 Feb 2024 | 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 | |||
| #377 Javier Canteras - Urdaneta and Everyday Slave | 02 Feb 2024 | 01:27:01 | |
Right at the Fork is supported by: Zupan's Markets: www.zupans.com
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| #376 Alexander Diestra - King Tide Fish & Shell | 26 Jan 2024 | 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 | |||
| RATF Classic: #338 Joel Gunderson - Heavenly Creatures and Coopers Hall | 19 Jan 2024 | 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 | |||
| #375 Alan Maniscalco + Shan Wickham - Lucky Horseshoe Lounge & Rally Pizza | 12 Jan 2024 | 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. luckyhorseshoeportland.com/ Insta: @luckyhorseshoeportland Right at the Fork is supported by: Zupan's Markets: www.zupans.com | |||
| RATF Classic: #322 Aundre Barnes - Urdaneta | 10 Jan 2025 | 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 | |||
| #374 Don Bourassa - International Adulting and Inaugural RATF Guest | 05 Jan 2024 | 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. https://internationaladulting.substack.com/ Insta @thedonb Right at the Fork is supported by: Zupan's Markets: www.zupans.com | |||
| #373 Gary Okazaki's Year-end Lists of PDX Favorites | 29 Dec 2023 | 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 | |||
| #372 Bill Oakley - Steamed Hams Society & The Steamie Awards | 22 Dec 2023 | 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 | |||
| RATF Classic: #1 Don Bourassa - Yelp | 15 Dec 2023 | 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 | |||