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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#433 Michelle and Keoni Wachsmuth - Dan and Lous Oyster Bar, Part 1
11/21/2025
#433 Michelle and Keoni Wachsmuth - Dan and Lous Oyster Bar, Part 1
We are thrilled to welcome Keoni and Michelle Wachsmuth, the owners of Portland's legendary Dan and Louis Oyster Bar, for a candid two-part conversation starting this week. The Wachsmuth family has run the seafood landmark since 1907, and in this first segment, Keoni and Michelle open up about the immense challenges of keeping one of the city's oldest restaurants afloat in 2025. They discuss everything from the ongoing difficulties facing the downtown area—which they've referred to as the "downtown depression"—to the financial strains of operating a historic, full-service establishment. This is an essential listen for anyone who cherishes Portland history and wants to understand the grit it takes to survive in the current culinary landscape. In Part One, you'll hear the couple's personal perspective on navigating the current economic environment, which, as Michelle has previously stated, has led to a critical lack of funds for the historic restaurant. We dive deep into their strategies for adapting their business in the face of dwindling foot traffic and discuss their extraordinary efforts to give back to the community. Keoni and Michelle's story is one of deep family heritage and an unwavering commitment to a restaurant that is more than a century old, providing a poignant look at the struggles and sacrifices required to maintain a Portland institution. Right at the Fork is made possible by: DU/ER: Zupan's Markets: RingSide SteakHouse: Portland Food Adventures:
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#432 Jake Martin - Daphne / Astoria
11/14/2025
#432 Jake Martin - Daphne / Astoria
Jake Martin began his culinary journey at 15, washing dishes in Northern California before moving sight unseen to Seattle in 1999. There, he taught himself the craft, working his way up through kitchens like Union and Maria Hines' Tilth. He moved to Portland in 2007, eventually running acclaimed restaurants Carlyle and Fenouil. This success was followed by a period of intense personal and professional difficulty, including high-profile restaurant closures, a severe depression, and a series of unfulfilling jobs that left him feeling burnt out and disconnected from the food he wanted to cook. After hitting a low point, his partner, Silqet, urged him to stop working for others and create his own vision. With her support and help from the Small Business Development Center, he wrote a business plan and secured a loan to open their new restaurant, Daphne, in Astoria. Today, his focus is hyper-local, sourcing nearly all ingredients from within a 75-mile radius. He champions a philosophy of simplicity, letting high-quality ingredients speak for themselves, and aims to educate the community on the exceptional produce, meats, and seafood their own region provides. @restaurant.daphne Right at the Fork is made possible by: DU/ER: Zupan's Markets: RingSide SteakHouse: Portland Food Adventures:
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#431 Amanda Cannon-Windquist and Judson Windquist - Sunday Sauce and Normandie
11/07/2025
#431 Amanda Cannon-Windquist and Judson Windquist - Sunday Sauce and Normandie
In a fun interview, we welcome Amanda Cannon Windquist and husband Judson to the podcast, just after they opened their newest venture in Portland, Sunday Sauce. We talk about their journey and inspiration for Sunday Sauce, as well as their other restaurant, Normandie. Amanda and her husband, Judson, met while working in bars in Hoboken, NJ before moving to Portland in the early 2000s, where they now live with their two children. Amanda previously served as the wine director at Q (formerly Veritable Quandary). Her primary venture is Normandie, which she co-founded and opened in 2018. She co-owns the restaurant with Judson and Executive Chef Heather Kintler. Normandie has earned a spot on Portland Monthly's Top 50 Restaurants list and is celebrated for its wine list, which is exclusively focused on women-made wines. The Winquists have since opened a second restaurant together, Sunday Sauce. This new venture was originally conceived as a pop-up event held at Normandie in November 2024 before becoming a permanent establishment. Sunday Sauce marks the second restaurant collaboration between Amanda and Judson. @sundaysaucepdx Right at the Fork is made possible by: DU/ER: Zupan's Markets: RingSide SteakHouse: Portland Food Adventures:
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RATF Classic: #414 Joel Gunderson - Heavenly Creatures: The affects of threatened tariffs, restaurant sustainability, James Beard nomination and superior hospitality
10/31/2025
RATF Classic: #414 Joel Gunderson - Heavenly Creatures: The affects of threatened tariffs, restaurant sustainability, James Beard nomination and superior hospitality
This episode is from April of 2025: Joel Gunderson of Heavenly Creatures, Coopers Hall, Grassa, St. Jack and a host of places, joins us again to talk about how deeply Trump's tariffs would affect the wine and restaurant industries. Coincidentally, the tariffs were suspended just minutes before we started recording this episode. But we talk about the stress uncertainty puts on the industry and how things have just begun to bounce back in Portland. We also touch on what it takes to become one of the most celebrated people in the industry nationwide, and some of the ways his staff approaches hospitality. Right at the Fork is made possible by: DU/ER: Zupan's Markets: RingSide SteakHouse: Portland Food Adventures:
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#430 Faith Dionne - Dappled Tonic
10/24/2025
#430 Faith Dionne - Dappled Tonic
In this conversation, Faith Dionne shares her culinary journey from her early influences in Alaska to her experiences in New York and the mountain states, leading to her eventual move to Portland. She discusses her time at Higgins, the challenges of the restaurant industry, and her transition into consumer packaged goods with the creation of Dappled Tonic. Faith reflects on the importance of community, the state of the Portland food scene, and the need to honor culinary legends while also embracing new talent. Right at the Fork is made possible by: DU/ER: Zupan's Markets: RingSide SteakHouse: Portland Food Adventures:
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#429 Jeff Shinrock - Bridge 13
10/17/2025
#429 Jeff Shinrock - Bridge 13
In this conversation, Chris and Jeff Shinrock discuss the inception and mission of Bridge 13, a new initiative aimed at redirecting food waste to local community organizations. Jeff shares insights into the challenges of food scarcity, the importance of building trust within the food industry, and the operational strategies employed by Bridge 13 to facilitate food redistribution. The discussion also touches on the metrics for success, community engagement, and future aspirations for expanding the initiative beyond Portland. Right at the Fork is made possible by: DU/ER: Zupan's Markets: RingSide SteakHouse: Portland Food Adventures:
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Remembering Justin Woodward of Castagna & OK Omens - Encore of Episode #78 w/ Gary Okazaki
10/10/2025
Remembering Justin Woodward of Castagna & OK Omens - Encore of Episode #78 w/ Gary Okazaki
The Portland food community mourns the news of the sudden passing of one of its long-time brightest stars, Justin Woodward. He passed away. losing a long battle with alcoholism, on Oct 2nd, in California. He was best known for his work in the kitchens of Castagna and OK Omens in Portland. This episode is a replay from our time with Justin and dear friend Gary Okazaki in 2016 when he was only one of two James Beard nominees from the Pacific Northwest. Find a story of his life by Brooke-Jackson Glidden of Portland Monthly, here: And Justin's obituary here: Right at the Fork is made possible by: DU/ER: Zupan's Markets: RingSide SteakHouse: Portland Food Adventures:
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RATF Classic: #405 Tyler Malek - Salt & Straw Growth
10/03/2025
RATF Classic: #405 Tyler Malek - Salt & Straw Growth
This week's episode is an encore presentation of our conversation with Tyler Malek of Salt & Straw from January, where we discussed the expansion of Portland's favorite ice cream shop. And don't forget to check our our news partner and sponsor, DU/ER! Be sure to visit and receive 15% off your first purchase! ORIGINAL POST: Tyler Malek is the Chef and co-owner of one of Portland's now most iconic brands and restaurants, Salt & Straw. Now with locations cornering the continental US, Tyler and his cousin Kim have made some serious noise in the ice cream world. In this episode, Tyler talks about the longshot pitch to Disneyland to be their official ice cream vendor, and how quickly the folks at Disney decided they wanted Portland's Salt & Straw vibe over some of the big, more well-known ice cream brands, like Ben & Jerry's. Tyler talks about the process of building the store and all that was involved with that with the input from Disney. Also, Tyler talks about the business of building and using the Salt & Straw brand to its advantage, and what that has meant for growth. We cover sampling, flavors, staffing, as well as some of the places Tyler loves to go in Portland right now. This is our third interview with Tyler and that's because he's one of the good guys who has represented the Portland psyche so well. Right at the Fork is made possible by: DU/ER: Zupan's Markets: RingSide SteakHouse: Portland Food Adventures:
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#428 Chris Angelus - 15 years of Portland Food Adventures local events and 10 years of International Food Tours
09/26/2025
#428 Chris Angelus - 15 years of Portland Food Adventures local events and 10 years of International Food Tours
Join us in welcoming DU/ER as a new sponsor to the podcast. Visit and receive 15% off your first purchase! Portland Food Adventures events have featured the best of over 250 Oregon restaurants, food carts, coffee shops, wineries, and more. Then,10 years ago its international travel division began taking food lovers with chefs and artisans to their favorite places overseas, and with that have taken over 200 people to hundreds of food experiences from Austrailia to Europe and even on the Snake River in Oregon. Portland Food Adventures has connected many to wonderful food experiences. In this episode, Chris Angelus hosts PFA's best patron, Wendy Bumgardner, who has appeared on the podcast before, and has been on the majority of PFA dinners and adventures to discuss the origin behind our host's ventures, and some of the meaningful moments along the way. This is a 15 year journey centered around the entire Portland Food world. Worth a listen! For further exploration, an earlier podcast where co-host Cort Johnson interviews Chris about his life leading up to PFA, and beyond. @portlandfoodadventures.com DU/ER: Zupan's Markets: RingSide SteakHouse: Portland Food Adventures:
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#427 Rose Archer - Luscious Bend, Part 2
09/19/2025
#427 Rose Archer - Luscious Bend, Part 2
Please join us in welcoming DU/ER as a new sponsor to the podcast. Visit and receive 15% off your first purchase! In this engaging conversation, Rose Archer shares her culinary journey from Hawaii to Italy, Germany, and finally to Bend, Oregon. She discusses her experiences working with renowned chefs, including Massimo Bottura, and the challenges and triumphs of establishing her supper club, which has become a beloved community event. Rose emphasizes the importance of connection and creativity in food, and her upcoming Luscious Bend Food and Wine Experience aims to foster that sense of community on a larger scale. Right at the Fork is supported by: DU/ER: Zupan's Markets: RingSide SteakHouse: Portland Food Adventures:
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#426 Will Preisch - 82 Acres and Abbey Road Farm
09/12/2025
#426 Will Preisch - 82 Acres and Abbey Road Farm
Please join us in welcoming DU/ER as a new sponsor to the podcast. Visit and receive 15% off your first purchase! Chris and Will Preisch discuss Will's return to Portland and his new restaurant, 82 Acres. They explore the farm-to-table philosophy, the challenges of parenting, and Will's culinary journey from his early days in the restaurant business to his current role. The discussion also touches on the evolving Portland food scene, the importance of community and collaboration, and Will's upcoming Portland Food Adventures trip to Portugal, where he hopes to gain new culinary insights and enjoy cooking with Chef Vitor de Oliveira at Quinta Sao Luiz and in Porto.. Right at the Fork is supported by: DU/ER: Zupan's Markets: RingSide SteakHouse: Portland Food Adventures:
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RATF Classic: #409 Jose Lalo Camarena - República
08/29/2025
RATF Classic: #409 Jose Lalo Camarena - República
We're jumping back to February... and our conversation with Jose Camarena of República. ORIGINAL POST: This is a must-listen. Chef Jose Camarena, Executive Chef at Portland's highly regarded República, may just be the youngest guest of over 400 on our podcast. But you wouldn't know it if we hadn't drawn attention to that fact. At just 24, he's in a position few others are at his age, and it's easy to see how he got as far as he's gotten at such a young age. We talk about his family Sunday dinners, how he became interested in the food industry and how his family lineage of hard work in horse grooming instilled in him the grit to work hard to reach success in a tough industry We cover some of the places he's worked, who Lalo's Portland mentors have been, including chef Lauro Romero, who passed away two years ago, leaving a huge hole in many hearts. @ @ @ Right at the Fork is supported by: Zupan's Markets: RingSide SteakHouse: Portland Food Adventures:
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#425 Ron Khormaei - Entrepreneur, Steelport Knife
08/22/2025
#425 Ron Khormaei - Entrepreneur, Steelport Knife
One of Portland's most prominent entrepreneurs, Ron Khormaei, joins us once again on the podcast to discuss the factors that have gone into his successful building of two companies from the ground up in Portland, Finex and Steelport. We start with a discussion about how his immigration from Iran as a teen shaped his ethics and viewpoints on life and business in the USA. And Ron points out that local roots are key to the success of both companies, from manufacturing to community involvement. Speaking of community, one of the unique aspects of Portland culture is that businesses support one another, To that end, Steelport hosts many demonstrations and tours at its factory, and on the highlighting Portland as the premiere knife-making city in the USA, featuring many other knifemakers from Portland. We on Right at the Fork are big fans of Steelport's products, but also how well they are connected to our restaurant and food communities. Right at the Fork is supported by: Zupan's Markets: RingSide Steakhouse: Portland Food Adventures:
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#424 Rose Archer - Luscious Bend
08/15/2025
#424 Rose Archer - Luscious Bend
In the heart of Oregon, Rose Archer has been building quite a culinary brand. Her Luscious Supper Club events have been selling out for years, and now she embarks on quite an undertaking, highlighting the best of Bend's culinary scene, the Luscious Bend Food and Wine Experience. We discuss what's in store at that event, on Sept 27, 2025. Listen to this episode to follow Rose's fascinating story. Rose grew up the daughter of two hippies in Hawaii. She learned to cook, and enjoy the attention that came to her when she made great things. Things weren't easy, but she had ambition. That drive took her to culinary school in Portland, where she plotted to cook under some of the best chefs in the world. She went on quite a journey, one that eventually landed her in Los Angeles, Paris and Italy, where she worked under Massimo Bottura at one of the world's greatest restaurants, Osteria Francescana. We plan on having Rose back for another episode to fill in the blanks on the journey from Italy to Bend. She's quite remarkable!! Subscribe to be notified when that episode is released! Get tickets here to the Luscious Bend Food and Wine Experience: Right at the Fork is supported by: Zupan's Markets: RingSide Steakhouse: Portland Food Adventures:
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#423 Lynne Gross - African Safari Tour Director
08/08/2025
#423 Lynne Gross - African Safari Tour Director
On host Chris Angelus' bucket list and perhaps on yours, is an African Safari. Lynne Gross has been curating trips for years to Africa and has great relationships with guides, restaurants and hotels. She and Chris met walking doggies at Nehalem Bay State Park a few years ago, and for next year Lynne put together . If you've ever thought of a safari or are just curious about one, this podcast goes over a lot of the animal behavior, and how safaris work. Bonus: talk about Zanzibar! Right at the Fork is supported by: Zupan's Markets: RingSide Steakhouse: Portland Food Adventures:
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RATF Classic: #418 John Dyss - RingSide Steakhouse
08/01/2025
RATF Classic: #418 John Dyss - RingSide Steakhouse
With news that RingSide Steakhouse is opening back up next week, we wanted to return to our conversation with Executive Chef John Dyss from earlier this year... ORIGINAL POST: This week, we talk to John Dyss, Executive Chef at RingSide Steakhouse. We talk about his upbringing in Northern California, his venture into the food world - and quite possibly his hand in changing pizza forever. We also talk about his upcoming knife demo with Steelport Knife Co. on May 31st. Get more information about the event and how you can attend . Right at the Fork is supported by: Zupan's Markets: RingSide Steakhouse: Portland Food Adventures:
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#422 Greg Higgins - About his Message to Portland about the state of Downtown and Higgins
07/25/2025
#422 Greg Higgins - About his Message to Portland about the state of Downtown and Higgins
We thought it would be good to have Greg Higgins, one of Portland's most notable and historically important chefs, expand on the letter he wrote to Portland that went viral about the perilous state of his restaurant. As if the challenges in the restaurant industry aren't heavy enough, downtown businesses are facing a huge loss of tourism dollars, a fraction of office workers, years of a bad reputation, and construction problems, just to mention a few. The good news is that the public reacted swiftly and positively, and bookings at Higgins swelled and the short term outlook is better. We discuss what must happen in the long term, and the prospects thereof, in this interview. Want to help? Book a reservation not only at Higgins, but any Portland restaurant downtown you've been thinking of visiting. DO IT. Right at the Fork is supported by: Zupan's Markets: RingSide SteakHouse: Portland Food Adventures:
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#421 Lauren Wilson - Ice Cream Entrepreneur and Author - @sweetlosicecream
07/18/2025
#421 Lauren Wilson - Ice Cream Entrepreneur and Author - @sweetlosicecream
A wonderfully summery and tasty podcast with Lauren Wilson, who shares with us her journey from moving to Vermont and uncovering her kryptonite -- an ice cream maker in the restaurant where she worked. She immediately started making ice cream and found that others loved her flavors. That led to a move back to Seattle, where she developed a wholesale business, accomplishing getting her product into 30 grocery stores in the area. That was a tough business model. She eventually wanted to try opening a scoop shop in Portland, but her plans were scuttled by a thing called a pandemic. So, now she's in the midst of writing an cream recipe book, for which she's seeking out publishers. We enjoyed our talk about her journey as well as how childhood memories play into an almost universal love of ice cream. Plus, some favorite flavors!!!! Check out Lauren's Insta! on Instagram Right at the Fork is supported by: Zupan's Markets: RingSide SteakHouse: Portland Food Adventures:
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#420 Lisa Schroeder - Mother's Bistro's new NY Deli Menu
07/04/2025
#420 Lisa Schroeder - Mother's Bistro's new NY Deli Menu
Lisa Schroeder, chef/owner at Mother's Bistro, now in its 25th year in Portland, joins us on the podcast to discuss the state of the industry and what she's doing to keep moving forward at the restaurant. That includes a new New York Deli menu. Lisa explains that while there used to be real Jewish deli food in Portland, there's a vacuum for a real pastrami sandwich and other great dishes that needed to be filled, and she's doing it. From homemade rye bread to artisan latkes and rugelach, she's doing what she does so well. Also discussed, service in restaurants and how that affects the industry as a whole. Why service may be lacking, and whether it's fixable, or whether customers even care. It's always a pleasure to have Lisa on the podcast and this episode is no exception. With her experience and hard work, her insights are always interesting to absorb. Right at the Fork is supported by: Zupan's Markets: RingSide SteakHouse: Portland Food Adventures:
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RATF Classic: #415 Michael Mudd - Manzanita Mudd Dogs
06/27/2025
RATF Classic: #415 Michael Mudd - Manzanita Mudd Dogs
It's summer, and that means it's Hog Dog Season... So here's a look back to our conversation with Michael Mudd from earlier this year. We venture out to Manzanita for this podcast, and take the opportunity to chat with Michael Mudd, the proprietor of Manzanita Mudd Dogs. Whether you have been to or plan on visiting Manzanita, the story of how the iconic Manzanita Mudd Dogs started to how Michael and his brother Brad took over the operation of the business from their parents, Jim and Lynn Mudd, is an awesome story. Michael talks about how and why his parents started serving hot dogs from their driveway in Manzanita, and how that led to the Mudd Nick Foundation, which provides kids with wonderful enriching opportunities to go to camps and travel worldwide through their charitable efforts. It was truly a team effort to find that purpose, and now the foundation and hot dog business is going strong, evolving and thriving. Hearing Michael's recollection of leaving the corporate world to make authentic Chicago Dogs is something so many of us would envy, and we'll get to hear how that's worked out for Michael. Manzanita Mudd Dogs serves more Chicago dogs than any other place on the West Coast. They can be found close to the water on Laneda Avenue in Manzanita, or here: . The Mudd Nick Foundation can be found here: Right at the Fork is supported by: Zupan's Markets: RingSide Steakhouse: Portland Food Adventures:
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RATF Classic: #407 Frank Squillo - Wanda's Cafe & Bakery
06/20/2025
RATF Classic: #407 Frank Squillo - Wanda's Cafe & Bakery
We look back at our January 2025 conversation with Frank Squillo of Wanda's Cafe & Bakery. ORIGINAL POST: Frank Squillo has had quite a storied career, but as he points out in this episode, there are definite parallels between his career as a radio host and now, as co-owner of the storied Wanda's Cafe and Bakery, a mainstay of the North Oregon Coast that he purchased with his husband in 2019 and has operated since. We talk about what it takes to run a successful restaurant on the Oregon Coast - the key ingredients in the business and in the recipes. We'll even go into the things he's learned and how he deals with challenging situations and challenging people. We talk a bit about life at the coast, the places Frank enjoys most and his involvement in local politics and theater. Frank shares some anecdotes about his interviews from his radio days with Joe Rogan and his favorite guest, Sammy Hagar, and why both of them are great memories for him. He even talks about what it took to interview people who really didn't have any interest in being in front of a mic for an interview. Take a listen and find out more about one of the gentlemen behind the scenes of what host Chris Angelus refers to as a coastal icon, Wanda's Cafe and Bakery. Right at the Fork is supported by: Zupan's Markets: RingSide SteakHouse: Portland Food Adventures:
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#419 Allen Routt - The Painted Lady in Newberg
06/13/2025
#419 Allen Routt - The Painted Lady in Newberg
Chef Allen Routt and his wife Jessica just celebrated their 20th year as proprietors of Newberg's The Painted Lady. It's been a long, focused run to accomplish such a feat in this challenging restaurant world. Allen's interest in food started in Virginia as a boy, out in the yard and in the forest, right to his family kitchen. His Mom and grandmas influenced his keen interest. Staying at his grandmother's place in Florida, he found the diversity of ingredients intriguing. His food career started in a Mexican restaurant, then a storied chef at a nearby Brazilian restaurant wrote him a recommendation to go to CIA, and from there the path was created. Back in Florida, he met Jessica, and they made their way through various spots back to Oregon, where they saw a fantastic opportunity in the Willamette Valley. This a fun episode that fills in some of the blanks on Allen's history and philosophies. @paintedladynewberg Right at the Fork is supported by: Zupan's Markets: RingSide Steakhouse: Portland Food Adventures:
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RATF Classic: #397 Guest Host Bill Oakley talks to Nori De Vega - @nomnom_nori
06/06/2025
RATF Classic: #397 Guest Host Bill Oakley talks to Nori De Vega - @nomnom_nori
We're flashing back to October 2024, and our conversation with Nori De Vega, with Right at the Fork guest host: Bill Oakley. We are honored to have Bill Oakley guest host this episode of Right at the Fork, featuring Nori De Vega - one of Portland's most prominent food and restaurant video creators on Instagram and TikTok. Nori De Vega was born in Manila, Philippines, and currently lives with her husband and two basenjis in Portland. Her immediate family originally immigrated to Reno, Nevada in the 90’s before everyone but Nori decided to relocate back abroad in the early 2000’s. Nori spent her formative years in the US during the school year and in Manila during winter and summer breaks. Her passion for food comes from traveling all over the globe since she was a baby and her affinity to connect with other cultures through cuisine. Nori is a small-business advocate, tastemaker, and trusted voice in the food, wine, and hospitality space. She's the founder of Tikim, a collective that focuses on the advancement and celebration of Filipino cuisine and culture in the Pacific Northwest. Find Nori on Instagram @nomnom_nori Photo by Maynard Villaflores. About Bill Oakley: Bill Oakley made a name for himself with his work on The Simpsons and other TV shows, being one of the key writers and a showrunner for years. Now, he's gained recognition on shows like "The Food that Made America." His love of all types of food, prompts Bills return to the podcast again, this time to talk about some of the awards bestowed on behalf of his Steamed Hams Society. Check out Bill's apparences on Right at the Fork: Episodes #313 and #372. Connect with Bill: Instagram: @ThatBillOakley Right at the Fork is supported by: Zupan's Markets: RingSide SteakHouse: Portland Food Adventures:
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#418 John Dyss - RingSide Steakhouse
05/23/2025
#418 John Dyss - RingSide Steakhouse
This week, we talk to John Dyss, Executive Chef at RingSide Steakhouse. We talk about his upbringing in Northern California, his venture into the food world - and quite possibly his hand in changing pizza forever. We also talk about his upcoming knife demo with Steelport Knife Co. on May 31st. Get more information about the event and how you can attend . Right at the Fork is supported by: Zupan's Markets: RingSide Steakhouse: Portland Food Adventures:
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#417 Ben Jacobsen - Jacobsen Salt Co.
05/16/2025
#417 Ben Jacobsen - Jacobsen Salt Co.
Ben Jacobsen is the founder of Jacobsen Salt Co., renowned for producing premium sea salts harvested from Netarts Bay on the Oregon Coast. Established in 2011, Jacobsen Salt Co. has become an iconic food brand in the Pacific Northwest and beyond. Jacobsen's journey into the world of salt began during his time living in Denmark and Norway, where he developed an appreciation for the quality and versatility of artisan sea salts. Upon returning to the Pacific Northwest, he embarked on an extensive search, testing over two dozen coastal sites, before selecting Netarts Bay for its clean, clear waters and high salinity - ideal for salt harvesting. Ben shares with us some of his cherished food and industry anecdotes, as well as some insights on growing a brand in the food industry. JacobsenSalt.com Right at the Fork is supported by: Zupan's Markets: RingSide Steakhouse: Portland Food Adventures:
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#416 Sandro Paolini - Pinolo Gelato
05/09/2025
#416 Sandro Paolini - Pinolo Gelato
Sandro Paolini joins us to discuss all things gelato! He's the founder and gelato artisan behind Pinolo Gelato on Division St. in Portland. Born in Pisa, Italy, Paolini has a rich background in agriculture and forestry, which deeply influences his approach to crafting authentic Italian gelato. After moving to the United States, he combined his agricultural expertise with culinary passion, and was the inspiration for to bring the art of handmade authentic gelato to Portland, He opened Pinolo Gelato in 2015 and has been learning and honing his craft ever since. Pinolo Gelato is located at 3707 SE Division St, Portland, OR 97202 and can be found at also @pinologelato Instagram. Right at the Fork is supported by: Zupan's Markets: RingSide Steakhouse: Portland Food Adventures:
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RATF Classic: #88 Lisa Schroeder - Mother's Bristo
05/02/2025
RATF Classic: #88 Lisa Schroeder - Mother's Bristo
This Right at the Fork Classic comes from July of 2016, and our conversation with Lisa Schroeder. ORIGINAL POST: Chris feels that Lisa Schroeder should be cited as "Portland's Official Mother." Lisa visits the RATF studios to talk about the challenges of running a packed Portland culinary institution, especially in light of a the increased responsibilities she's taken on to provide love and care to her grandchildren. Lisa shares some stories and grief of the loss of her beloved daughter, Stephanie. Photo by Tim Sugden, About Face Magazine. Right at the Fork is supported by: Zupan's Markets: RingSide Steakhouse: San Pellegrino:
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#415 Michael Mudd - Manzanita Mudd Dogs
04/25/2025
#415 Michael Mudd - Manzanita Mudd Dogs
We venture out to Manzanita for this podcast, and take the opportunity to chat with Michael Mudd, the proprietor of Manzanita Mudd Dogs. Whether you have been to or plan on visiting Manzanita, the story of how the iconic Manzanita Mudd Dogs started to how Michael and his brother Brad took over the operation of the business from their parents, Jim and Lynn Mudd, is an awesome story. Michael talks about how and why his parents started serving hot dogs from their driveway in Manzanita, and how that led to the Mudd Nick Foundation, which provides kids with wonderful enriching opportunities to go to camps and travel worldwide through their charitable efforts. It was truly a team effort to find that purpose, and now the foundation and hot dog business is going strong, evolving and thriving. Hearing Michael's recollection of leaving the corporate world to make authentic Chicago Dogs is something so many of us would envy, and we'll get to hear how that's worked out for Michael. Manzanita Mudd Dogs serves more Chicago dogs than any other place on the West Coast. They can be found close to the water on Laneda Avenue in Manzanita, or here: . The Mudd Nick Foundation can be found here: Right at the Fork is supported by: Zupan's Markets: RingSide Steakhouse: Portland Food Adventures:
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RATF Classic: #383 Rob Sample - Mother's Bistro
04/18/2025
RATF Classic: #383 Rob Sample - Mother's Bistro
We look back to April of last year, and our conversation with Rob Sample of Mother's Bistro. ORIGINAL POST: Rob Sample joins us on the podcast. He's the Chief Schmoozing Officer at Mother’s Bistro, where his wife Lisa has been well known as the chef and restaurateur since 2002. Lisa just won the area's "Most Remarkable Woman" award on KOIN and we thought there was no one better to talk about why that's an apt designation for Lisa than Rob. Rob has lots of Portland stories to tell, and also stores of raising two young kids with Lisa after tragedy struck a few years ago. So, we talk about that and hear what a remarkable and wonderful couple Rob and Lisa are. Right at the Fork is supported by: Zupan's Markets: RingSide Steakhouse: Portland Food Adventures:
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#414 Joel Gunderson - Heavenly Creatures: The affects of threatened tariffs, restaurant sustainability, James Beard nomination and superior hospitality
04/11/2025
#414 Joel Gunderson - Heavenly Creatures: The affects of threatened tariffs, restaurant sustainability, James Beard nomination and superior hospitality
Joel Gunderson of Heavenly Creatures, Coopers Hall, Grassa, St. Jack and a host of places, joins us again to talk about how deeply Trump's tariffs would affect the wine and restaurant industries. Coincidentally, the tariffs were suspended just minutes before we started recording this episode. But we talk about the stress uncertainty puts on the industry and how things have just begun to bounce back in Portland. We also touch on what it takes to become one of the most celebrated people in the industry nationwide, and some of the ways his staff approaches hospitality. Right at the Fork is supported by: Zupan's Markets: RingSide SteakHouse: Portland Food Adventures:
/episode/index/show/rightatthefork/id/36091950