#465 Kurt Huffman - ChefStable Part 1
Right At The Fork
Part 1 Kurt Hoffman joins Chris to trace the origins of ChefStable and its mission to support chefs with the business side of restaurants. They look back at Portland’s independent dining boom, discuss why the city can be wary of restaurant groups and self-promotion, and consider how location, parking, labor costs, and private-event business affect a restaurant’s chances of success. Kurt also reflects on what it takes for a restaurant to become a legacy, and how experience-driven dining and nightlife are reshaping the scene. As they compare the Pearl District with Portland’s eastside...
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#464 Guest Host Brooke Jackson-Glidden talks with Althea Grey Potter - Bar Nouveau.
Right At The Fork
In this episode of Right at the Fork, we welcome guest host Brooke Jackson-Glidden who sits down with Althea Grey Potter of Bar Nouveau. Althea shares insights on her culinary evolution, food critique, challenges in the industry, and her personal journey through the food world. Right at the Fork is supported by: Zupan's Markets: RingSide Steakhouse: Portland Food Adventures:
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RATF Classic: #417 Ben Jacobsen - Jacobsen Salt Co.
Right At The Fork
Ben Jacobsen is the founder of Jacobsen Salt Co., renowned for producing premium sea salts harvested from Netarts Bay on the Oregon Coast. Established in 2011, Jacobsen Salt Co. has become an iconic food brand in the Pacific Northwest and beyond. Jacobsen's journey into the world of salt began during his time living in Denmark and Norway, where he developed an appreciation for the quality and versatility of artisan sea salts. Upon returning to the Pacific Northwest, he embarked on an extensive search, testing over two dozen coastal sites, before selecting Netarts Bay for its clean, clear...
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#463 Lyf Gildersleeve and Flying Fish's Patio Project
Right At The Fork
Lyf Gildersleeve of Flying Fish joins us to talk about the need to update his restaurant/store based on guidelines the City of Portland has imposed on him, resulting in an Indigogo campaign to update Flying Fish, Lyf talks about how Portland changes the game, not only on regulations, but what they say during business conversations with city officials. Flying Fish must convert its temporary outdoor dining area into a permanent structure. We talk about what that means not only for his business, but also how the city's policies negatively affect small businesses...
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#462 Brooke Jackson-Glidden - The state of food journalism and AI's effect on writing Inbox
Right At The Fork
Once again, Brooke Jackson-Glidden warms up our podcast with her viewpoints on the state of food journalism, especially on the heels of Saga City letting her and many other staffers go from her position with Portland Monthly. And she talks a bit about what she's up to now, including time in her garden, her frequent appearances on Citycast, and what her visions are going forward. We begin, though, with an interesting discussion on what AI is doing not only to journalism but also to humans and water supplies. And as always, Brooke shares some of her new recent food loves in...
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#461 Ryley Eckersley - WØLF
Right At The Fork
We catch up with Chef Ryley Eckersley again, and this time he shares his journey from professional athlete to chef and restaurateur, where he now practices his trade at WØLF in Portland, discussing the importance of experience, community, and living life fully. We explore his innovative approach to dining, his travel adventures, and how he balances work and family. Ryley's history and vision is definitely not your run-of-the-mill chef story. He's been all over the world and plans to continue exploring, aiming to live and open restaurants in different...
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#460 Byron Beck moves to Paris
Right At The Fork
We are honored to have one of the icons of Portland media join us for a fun discussion about his decision to leave the city he loves so much, Portland, for the wonders of Paris, where he and his husband had been visiting for years. We talk about the mechanics of the move, and what he's learned to appreciate -- and miss - since relocating just over a month ago. Byron and Chris reminisce about the food scene when it was really thriving in Portland, and how they both perceived and enjoyed it. Byron mentions his favorite spots, some still thriving and some closed, that he misses...
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#459 Oswaldo Bibiano - Bar S7ete and Smart Donkey
Right At The Fork
Right at the Fork is supported by: Zupan's Markets: RingSide SteakHouse: Portland Food Adventures: We are pleased to have caught up with Chef Oswaldo Bibiano upon the opening of his latest venture, Bar S7ete. We discuss his very popular former restaurant, Autentica, and how much of that menu and vibe he's bringing to Bar S7ete. Also host Chris Angelus and Oswaldo touch on some of the challenges of serving elevated Mexican cuisine, and how Chef Bibiano balances his new menu to appeal to as many people as possible in 2026 and beyond. ...
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RATF Classic: #448 Maylin Chavez - Nacar and Travel to Oaxaca
Right At The Fork
We look back at our conversation from earlier this year with Maylin Chavez. Right at the Fork is supported by: Zupan's Markets: RingSide SteakHouse: Portland Food Adventures: It's a pleasure to have Maylin Chavez join us again. This time, we talk about her latest venture, Nacar, and how she enjoys doing pop ups now versus owning her own brick and mortar restaurant. Maylin goes into her background starting in the Baja region in Mexico, what life was like as a child there, and then studying to go into social criminology, until she realized her passion was cooking....
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#458 Chris' Fish and Chips Update
Right At The Fork
Host Chris Angeles revisits his favorite fish and chips spots along the Oregon coast, sharing updates and new favorites after a decade. Discover the best places to enjoy fresh seafood, explore coastal towns, and plan your next coastal trip. Listen to the whole episode for a rundown of a over a decade of Chris' faves. ORIGINAL POST Host Chris Angelus loves his fish and chips, and has a few faves ranging 330 miles up and down the Pacific Northwest coast from Port Orford, OR to South Bend, WA. He shares a half dozen, but recommends three places he deems...
info_outlineWe catch up with Chef Ryley Eckersley again, and this time he shares his journey from professional athlete to chef and restaurateur, where he now practices his trade at WØLF in Portland, discussing the importance of experience, community, and living life fully. We explore his innovative approach to dining, his travel adventures, and how he balances work and family.
Ryley's history and vision is definitely not your run-of-the-mill chef story. He's been all over the world and plans to continue exploring, aiming to live and open restaurants in different global locations. We discuss the importance of a broad perspective and instilling that in kids and others, which is one of the goals he pursues at his restaurant.
He also shares a bit about his departure from Quaintrelle.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide SteakHouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com