Right At The Fork
Portland Food Adventures founder Chris Angelus and long time radio host Cort Johnson invite the region’s most prominent tastemakers to discuss how they got from there to here (including their "Right at the Fork" moments"). Long-form interviews with the unique people who converged in Portland to make it a great place to eat and drink, along with soundbites and restaurant reports make this the podcast to listen to if you're into one of the most happening food scenes in the world.
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#412 DaMenga Weaverhuff and Thomas Pisha-Duffly - Gado Gado and Oma's Hideway (and their Steelport Knife demo)
03/28/2025
#412 DaMenga Weaverhuff and Thomas Pisha-Duffly - Gado Gado and Oma's Hideway (and their Steelport Knife demo)
We are joined by two of the people responsible for the accolades and wonderful food that comes out of the kitchens of Gado Gado and Oma's Hideway. DaMenga Weaverhuff is Executive Chef, and has been leading the kitchens for a good while now, while Tom Pisha-Duffly is the owner and since Chef DeMenga's promotion has assumed a larger role, which we discuss in some detail during this interview. DaMenga was born and raised in Columbus Ohio, where he realized he wanted to be in the restaurant industry. He spent four years at the University of Cincinnati studying business before moving to Portland in 2019, landing at Grassa for a year before the pandemic happened. After that hiatus, he found his way to Gado Gado as CDC, earning the respect of the Pisha-Duffly's to earn him the Executive Chef position at two of Portland's most well-regarded restaurants. Also, you may join Chefs Tom and DaMenga at Steelport Knife Company on Sandy Blvd, Saturday, March 29th, between 11 and Noon for a knife skills demo and some tasting. Right at the Fork is supported by: Zupan's Markets: RingSide SteakHouse: Portland Food Adventures:
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RATF Classic: #402 Andrea Falaschi - 4th Generation Tuscan Butcher and Maialata Marquee Guest
03/21/2025
RATF Classic: #402 Andrea Falaschi - 4th Generation Tuscan Butcher and Maialata Marquee Guest
Visit for details on the Fin & Feast dinner with Andrea at Local Ocean in Newport. We go back to December 2024 and our converation with Andrea Falaschi, ahead of his visit to Oregon for the Oregon Mailata and special Fin & Feast dinner at Local Ocean in Newport. Joining us this week is Andrea Falaschi, fourth generation butcher from Macelleria Falaschi in San Miniato in the heart of Tuscany. Andrea's family business is celebrating its 100th year in 2025. Andrea takes us through his family history with some anecdotes about how the business started back in 1925 with his great Grandfather Guido emigrating from Argentina with no reading and writing skills to open San Miniato's first butcher shop. Moving through Fascism in Italy we hear about the discord between his grandfather Vasco and Vasco's brother Bruno, and you must hear the segment discussing Vasco's fear of the phone when that technology became commonplace!! Also, Andrea talks about the influence women in the family had on the business. Andrea, with interpretation assistance from his dear friend Astrid Ensign, who designs Portland Food Adventures trips to Italy, shares some of the challenges of the business, including the severe conditions in Italy through the pandemic. He is a huge lover of cinema, and Andrea shares the joy he had visiting the Goonies house when visiting Oregon earlier this year, as well as some of his favorite experiences in Oregon. How does this relate to Portland? Well, here. Two ways!: Andrea will be the marquee guest at the Oregon Mailata in May of 2025, the Italian Festival of the Pig put on by renowned chef Portland chef Cathy Whims and her team. , 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. 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: RingSide SteakHouse: Portland Food Adventures:
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#411 Tony Bixler - Local Ocean Seafoods
03/14/2025
#411 Tony Bixler - Local Ocean Seafoods
Tony Bixler, president of Local Ocean Seafoods, joins us to discuss the history of Local Ocean, as well as his journey in Oregon in restaurants and life to get where he is today. We will talk about what makes Local Ocean very special and the extra challenges it takes to serve fresh seafood to so many every day. We also discuss a special event at Local Ocean on March 30, 2025 where 4th generation Tuscan butcher Andrea Falaschi joins Chef Enrique Sanchez-Rodriguez at Local Ocean for a special Land N Sea dinner, a rare event at Local Ocean. Tony shares some of his favorite Central Coast food spots, also. Right at the Fork is supported by: Zupan's Markets: RingSide Steakhouse: Portland Food Adventures:
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RATF Classic: #370 Peter Kost - Ken's Artisan Pizza and Carina Lounge
03/07/2025
RATF Classic: #370 Peter Kost - Ken's Artisan Pizza and Carina Lounge
Now that Ken's Artisan Pizza has officially opened in downtown Bend, we return to our conversation wtih Peter Kost from November of 2023. ORIGINAL POST: Peter Kost grew up in Seattle, where his love for food was established as the son of farmers who sold their goods at the Seattle Public Market. Peter's journey has taken him from restaurant work to wine sales to a long stint at Zupans in grocery management to landing his first restaurant, Lucy's Table on NW 21st in Portland. It was there when he met a fellow by the name of Ken Forkish, from whom he'd buy breads at Ken's Artisan Bakery. Listen to the podcast to hear how that relationship evolved to the point where Peter became the only one Ken had in mind when he was ready to pass his iconic Ken's Artisan Pizza on to a new generation. We will hear how Peter is determined to honor the legacy Ken built and get a hint of what his plans are going forward.. Right at the Fork is supported by: Zupan's Markets: RingSide Steakhouse: Portland Food Adventures:
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#410 Elisa Acciai - Tuscany Tour Guide
02/28/2025
#410 Elisa Acciai - Tuscany Tour Guide
Right at the Fork is supported by: Zupan's Markets: RingSide Steakhouse: Portland Food Adventures: Taking a trip to Tuscany? You'll want to listen to this episode with Elisa Acciai, who's been a tour guide in Florence for years. We talk about her journey from being a Concierge at a 5-Star hotel in Florence to becoming a guide in one of the world's most popular destinations, including the requirements to be licensed to do so in Italy. The balance of family/work life as well. She'll share a few of her recommended restaurants and experiences in Florence and in the Tuscan countryside in this podcast. Best practices for tipping various services in Italy, a must for all people touring the country. You can visit Elisa with her dearest American "sister," Astrid Ensign to take in the Uffizi and the best historical sites in Florence with Elisa, as well as celebrating the Andrea Falaschi's family's 100th year as the village butcher in San Miniato. It will be quite an insider's trip featuring the people near and dear to PFA's Astrid, who lived for years in Tuscany, but now makes Portland her home. Recommended Italy-focused companion podcasts here: Contact Elisa: Instagram: @elaizatour Facebook: Acciai Elisa Florence Guide Email: [email protected] French Blog:
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#409 Jose Lalo Camarena - República
02/21/2025
#409 Jose Lalo Camarena - República
This is a must-listen. Chef Jose Camarena, Executive Chef at Portland's highly regarded República, may just be the youngest guest of over 400 on our podcast. But you wouldn't know it if we hadn't drawn attention to that fact. At just 24, he's in a position few others are at his age, and it's easy to see how he got as far as he's gotten at such a young age. We talk about his family Sunday dinners, how he became interested in the food industry and how his family lineage of hard work in horse grooming instilled in him the grit to work hard to reach success in a tough industry. We cover some of the places he's worked, who Lalo's Portland mentors have been, including chef Lauro Romero, who passed away two years ago, leaving a huge hole in many hearts. Chef Lalo will be appearing at Steelport Knife Company on 2/22 in the first of a series of knife skills classes Steelport is putting on at their Sandy Blvd factory, where you can meet him and learn some helpful knife skills. Stay tuned to Right at the Fork for interviews with more Steelport chefs. We also talk about his Mazatlan favorite places, as well as his faves in Portland. And we wish him well with his wedding coming up in March! @ @ @ Right at the Fork is supported by: Zupan's Markets: RingSide Steakhouse: Portland Food Adventures:
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#408 Meg Cotner - Bridgetown Bites
02/14/2025
#408 Meg Cotner - Bridgetown Bites
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 and 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! Right at the Fork is supported by: Zupan's Markets: RingSide Steakhouse: Portland Food Adventures:
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RATF Classic: #391 Alexa Numkena-Anderson - @JavelinaPDX
02/07/2025
RATF Classic: #391 Alexa Numkena-Anderson - @JavelinaPDX
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: RingSide Steakhouse: Portland Food Adventures:
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#407 Frank Squillo - Wanda's Cafe & Bakery
01/31/2025
#407 Frank Squillo - Wanda's Cafe & Bakery
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: RingSide Steakhouse: Portland Food Adventures:
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#406 Jon Galdos - Basque Tours
01/24/2025
#406 Jon Galdos - Basque Tours
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: And Jon's Basque Tours here: Check out Jon on Instagam: + Right at the Fork is supported by: Zupan's Markets: RingSide Steakhouse: Portland Food Adventures:
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#405 Tyler Malek - Salt & Straw's Growth
01/17/2025
#405 Tyler Malek - Salt & Straw's Growth
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: RingSide Steakhouse: Portland Food Adventures:
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RATF Classic: #322 Aundre Barnes - Urdaneta
01/10/2025
RATF Classic: #322 Aundre Barnes - Urdaneta
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 , 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 . Right at the Fork is supported by: Zupan's Markets: RingSide Steakhouse: Portland Food Adventures:
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#404 Bill Oakley - Steamed Ham Society, Food Celebrity
01/03/2025
#404 Bill Oakley - Steamed Ham Society, Food Celebrity
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: RingSide Steakhouse: Portland Food Adventures:
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#403 Gary Okazaki's 2024 in Review
12/27/2024
#403 Gary Okazaki's 2024 in Review
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: RingSide Steakhouse: Portland Food Adventures:
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Classic RATF: #374 Don Bourassa - International Adulting and Inaugural RATF Guest
12/20/2024
Classic RATF: #374 Don Bourassa - International Adulting and Inaugural RATF Guest
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. Insta @thedonb Right at the Fork is supported by: Zupan's Markets: RingSide SteakHouse: Portland Food Adventures:
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#402 Andrea Falaschi - 4th Generation Tuscan Butcher and Maialata Marquee Guest
12/13/2024
#402 Andrea Falaschi - 4th Generation Tuscan Butcher and Maialata Marquee Guest
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. , 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. 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: RingSide SteakHouse: Portland Food Adventures:
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#401 Carlo LaMagna - Magna Kusina & Magna Kaina (Denver)
11/29/2024
#401 Carlo LaMagna - Magna Kusina & Magna Kaina (Denver)
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: RingSide SteakHouse: Portland Food Adventures:
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RATF Classic: #386 Sam Smith - Yaowarat
11/22/2024
RATF Classic: #386 Sam Smith - Yaowarat
Chef Sam Smith has been a notable figure in the Portland culinary scene since he arrived in the city from the Bay Area. He is currently the chef at Yaowarat, Portland Monthly's 2023 Restaurant of the Year. Sam talks about the experiences of traveling through Thailand with his team doing extensive research to develop the recipes for the restaurant, as well as why the team of Sam, Akkapong Earl Ninsom, Kyle Webster and Eric Nelson is such a powerhouse. Smith has honed his skills through experiences at renowned establishments like Zahav in Philadelphia and Ava Gene's in Portland. He has a talent and great resume helping restaurants get off the ground, contributing to the success of ventures like Spirit of '77, Ava Gene's Tusk, Sweedeedee, and Yaowarat. He was also recognized as a 2018 Portland Rising Star by StarChefs. Sam also reveals his favorite Portland places. Photo credit: Thom Hilton/Eater Portland Right at the Fork is supported by: Zupan's Markets: RingSide SteakHouse: Portland Food Adventures:
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#400 Jim Angelus - Cole Valley Tavern and Bacon Bacon
11/15/2024
#400 Jim Angelus - Cole Valley Tavern and Bacon Bacon
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: RingSide SteakHouse: Portland Food Adventures:
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#399 Sandra Tavares - Portugal's Travel Designer
11/08/2024
#399 Sandra Tavares - Portugal's Travel Designer
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: Sandra is here on Instagram: @simply_b_sandra Podcast with Don here, where he talks about moving to Portugal: Right at the Fork is supported by: Zupan's Markets: RingSide SteakHouse: Portland Food Adventures:
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#398 Mary Cressler & Sean Martin - Vindulge
11/01/2024
#398 Mary Cressler & Sean Martin - Vindulge
We are delighted to have Mary Cressler and Sean Martin on the podcast to talk about their venture, Vindulge. We talk about how it came about and evolved, especially through the pandemic, when their business model had to change. Vindulge is a wife and husband team who create delicious ways to enjoy cooking and entertaining outside with family and friends. Combined, they have two decades of experience in recipe development, entertaining, education, writing, and professional cooking. Mary Cressler: Mary Cressler is a wine, food, and travel writer, executive editor of the award-winning blog Vindulge, and co-author of the critically acclaimed cookbook, Fire + Wine, and upcoming Fire + Wine: Backyard Pizza (publishing spring 2025). Mary writes about BBQ and wine on her website, Vindulge, which received an IACP nomination for Best Recipe-Based Blog in 2020 and 2017. Mary is a certified sommelier through the Court of Master Sommeliers, recipe developer, and food and wine writer with credits in Wine Enthusiast, Serious Eats, Weber Grills Online, Barbecue America Magazine, Big Green Egg, Oregon Wine Press, and many more, and is a frequent judge for wine competitions. Sean Martin: Sean Martin started with a career in property casualty insurance. He’d always enjoyed cooking and helped co-found Ember and Vine catering in 2014. After being awarded one of Oregon’s best wine country caterers in 2015, he continued to work with Mary on recipe development and ways to create approachable outdoor cooking recipes and helped co-author both books. Sean works with the culinary and beverage partners of Vindulge like Big Green Egg, Alfa Forni Pizza Ovens, and Federalist Wines. They teach classes on wine, grilling, barbecue, and outdoor pizzas and are featured chefs at events throughout the country. They live on a small farm in Oregon wine country with their twin boys. You find explore hundreds of recipes at and follow them at Vindulge at all their socials. Right at the Fork is supported by: Zupan's Markets: RingSide SteakHouse: Portland Food Adventures:
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Chris and Cort talk Travel & 2024 Election + Classic Episode (#394): Kurt Huffman talks food at PDX
10/25/2024
Chris and Cort talk Travel & 2024 Election + Classic Episode (#394): Kurt Huffman talks food at PDX
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: RingSide SteakHouse: Portland Food Adventures:
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RATF Classic: #353 Vince Nguyen - Berlu, Berlu Bakery
10/18/2024
RATF Classic: #353 Vince Nguyen - Berlu, Berlu Bakery
Right at the Fork is supported by: Zupan's Markets: RingSide Steakhouse: Portland Food Adventures: 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)
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RATF Classic: #364 Nat West - Closing Reverend Nat's Hard Cider
10/11/2024
RATF Classic: #364 Nat West - Closing Reverend Nat's Hard Cider
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: RingSide Steakhouse: Portland Food Adventures:
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#397 Guest Host Bill Oakley talks to Nori De Vega - @nomnom_nori
10/04/2024
#397 Guest Host Bill Oakley talks to Nori De Vega - @nomnom_nori
We are honored to have Bill Oakley guest host this episode of Right at the Fork, featuring Nori De Vega - one of Portland's most prominent food and restaurant video creators on Instagram and TikTok. Nori De Vega was born in Manila, Philippines, and currently lives with her husband and two basenjis in Portland. Her immediate family originally immigrated to Reno, Nevada in the 90’s before everyone but Nori decided to relocate back abroad in the early 2000’s. Nori spent her formative years in the US during the school year and in Manila during winter and summer breaks. Her passion for food comes from traveling all over the globe since she was a baby and her affinity to connect with other cultures through cuisine. Nori is a small-business advocate, tastemaker, and trusted voice in the food, wine, and hospitality space. She's the founder of Tikim, a collective that focuses on the advancement and celebration of Filipino cuisine and culture in the Pacific Northwest. Find Nori on Instagram @nomnom_nori Photo by Maynard Villaflores. About Bill Oakley: Bill Oakley made a name for himself with his work on The Simpsons and other TV shows, being one of the key writers and a showrunner for years. Now, he's gained recognition on shows like "The Food that Made America." His love of all types of food, prompts Bills return to the podcast again, this time to talk about some of the awards bestowed on behalf of his Steamed Hams Society. Check out Bill's apparences on Right at the Fork: Episodes #313 and #372. Connect with Bill: Instagram: @ThatBillOakley Right at the Fork is supported by: Zupan's Markets: RingSide SteakHouse: Portland Food Adventures:
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Classic RATF: #357 Joel Stocks - L'Orange
09/27/2024
Classic RATF: #357 Joel Stocks - L'Orange
With news that L'Orange has made the New York Times list of America's Best Restaurants, wanted to return to our conversation from July 2023 with Joel Stocks. Original post: Joel Stocks has found a new home at his new restaurant/wine bar L'Orange with business partner Jeff Vejr, also of Las Caves. We discuss what L'Orange is all about, including the visions both he and Jeff had when opening their wine bar/restaurant in the former Willow space. Joel has worked at some of the best restaurants in Portland, and the world. Arzak, Alinea, French Laundry to name a few, and of course Holdfast Dining in Portland. We'll hear how Joel targeted working at the French Laundry long before he got a gig there, and now that happened. Joel will also discuss how his prior experiences influences his cooking. We'll also talk travel ideas, especially Spain. Right at the Fork is supported by: Zupan's Markets: RingSide SteakHouse: Portland Food Adventures:
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#396 Gary Okazaki's Recent Faves
09/13/2024
#396 Gary Okazaki's Recent Faves
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: RingSide Steakhouse: Portland Food Adventures:
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#395 Jamal Hassan - Ice Cold Co.
09/06/2024
#395 Jamal Hassan - Ice Cold Co.
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: RingSide Steakhouse: Portland Food Adventures:
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#394 Kurt Huffman on ChefStable's foray into the new terminal at PDX
08/30/2024
#394 Kurt Huffman on ChefStable's foray into the new terminal at PDX
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: RingSide Steakhouse: Portland Food Adventures:
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RATF Classic: #362 Garrett Peck - RBC (Rancher Butcher Chef) & Bar RBC in Bend
08/23/2024
RATF Classic: #362 Garrett Peck - RBC (Rancher Butcher Chef) & Bar RBC in Bend
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: RingSide Steakhouse: Portland Food Adventures:
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