#149 Jose Luis de Cossio - Paiche

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Peruvian transplant Chef Jose Luis de Cossio joins us for a fascinating conversation that goes inside the mind of an avid surfer to hear how his life on a surfboard helps him to navigate being a chef and restaurant owner. We talk about the changes at Paiche and his move toward veganism - the personal and financial reasons for ceasing serving his lauded seafood when Paiche was a dinner spot.

Right at the Fork is supported by: Zupan's Markets: www.zupans.com

Connect with Chris and Cort at www.RightAtTheFork.com  

#148 Lyf Gildersleeve - Flying Fish Company and Shuck Portland

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Lyf Gildersleeve, son of an avid fisherman, picked up his love and knowledge of seafood at an early age. We talk about how he started at markets in Idaho and built his Flying Fish business into one of the premier fishmongers in Oregon.  With the first annual Shuck Portland event coming in early February, Lyf educates us on the history of oysters in the Northwest and what needs to be done to move the industry towards sustainability.

Tickets for Shuck Portland can be found at shuckportland.org

Right at the Fork is made possible with support by:
Zupan's Markets: www.Zupans.com 

Connect with Chris and Cort at www.RightAtTheFork.com

Gary's January '18 Spotlight on Portland Restaurants

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It's our first check in with #GaryTheFoodie in the new year.

Discussed in this episode:
Imperial w/Matt Jarreli (went/Roadhouses)
Wei Wei Restaurant
Lovely's Fifty Fifty
Pine Street Market - Checkerboard Pizza, BYH Burgers
Accanto with Erik van Kley

Follow Gary on Instagram: @garythefoodie

Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com

Connect with Chris and Cort at www.rightatthefork.com

#147 Katy Millard & Ksandek Podbielski - Coquine

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The duo who have brought the joys of Coquine to Portland join us on the podcast. Katy Millard talks about the stress of living up to high expectations, and the perpetual internal struggle, while her husband Ksandek Podbielski discusses how he instilled the confidence in Katy to shine. We also get the lowdown on how they met, and how they wouldn't have it any other way than working together, which strengthens them as a couple and a family. 

www.coquinepdx.com

Right at the Fork is made possible with support from Zupan's Markets: www.zupans.com

 Connect with Chris and Cort at www.RightAtTheFork.com

#146 Gabriel Pascuzzi - Stacked

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Our interview with Gabriel Pascuzzi was conducted just before his Chef of the Year nod by Eater PDX was announced; Chef Pascuzzi discusses his childhood food experiences as well as his father's influence in helping him cut a real estate deal that helped him open Stacked; We touch on his new brunch series, in which Portland chefs collaborate with their favorite dishes.  

For information about the PFA on 2/1, visit www.portlandfooadventures.com  

And the stacked website is at www.stackedsandwichshop.com

 Right at the Fork is made possible with support from Zupan's Markets: www.zupans.com

 Connect with Chris and Cort at www.RightAtTheFork.com

#145 Maya Lovelace - Yonder

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We are pleased to have Maya Lovelace back in the Right at the Fork studios to kick off our fifth year of the podcast Maya talks about her upcoming brick and mortar location, as well as what has transpired since she last visited us two years ago. This episode of Right of the Fork is made possible by: Zupan's: www.zupans.com

 Connect with Chris and Cort at www.RightAtTheFork.com

Gary's December '17 Spotlight on Portland Restaurants

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It's our special Holiday check in with #GaryTheFoodie to see where he has been in the month of December.

Take a listen, but here's the quick list:
Roe - Reopening
Little Griddle
Oui! Wine Bar & Restaurant (SE Wine Collective)
Kingsland Kitchen - Food Cart
Stoopid Burger at The Ocean

Follow Gary on Instagram: @garythefoodie

Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com

Connect with Chris & Cort at www.rightatthefork.com

#143 End of Year 2017 Part 1 - Michael Russell, Gary the Foodie

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In the first of our 2 part End of Year Series, we look back on the year in Portland dining with The Oregonian's Michael Russell. Our own @garythefoodie lends his prolific perspective. We talk about what took off and what didn't, who's taking risks and who can't. We delve into food carts, hotel restaurants, and how Seattle grabbed the attention away from Portland this year.

This episode of Right of the Fork is made possible by:
Zupan's: www.zupans.com

Connect with Chris and Cort at www.RightAtTheFork.com

#117R Trent Pierce - Roe

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It's a CLASSIC episode of Right at the Fork (if an episode from this past April can be counted as 'classic') featuring Trent Pierce of Roe. Trent Pierce talks about how his speakeasy style restaurant, Roe, sprung from his desire to maximize the space he had on Division, and to remake Fin. Now he embarks on re-imagining and rebuilding Roe in new space, essentially Fin 3.0. He also brought his guitar along to entertain us. This episode of Right of the Fork is made possible by:  Zupan's: www.zupans.com Connect with Chris & Cort at www.RightAtTheFork.com

#142 Stacey Givens - Sideyard Farm & Community Supported Kitchen

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Stacey Givens, founder and chef at the Sideyard Farm, brings her boundless energy to the podcast for a return visit. We discuss her new Community Supported  Kitchen, and the many activities going on at her Farm, and how her business has matured recently. Check out the Kickstarter for the Community Supported Kitchen here: ;https://www.kickstarter.com/projects/867306521/community-supported-kitchen-csk

#141 David Briggs - Xocolatl de David

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David Briggs, chocolatier, who makes extraordinary savory chocolates in Portland, joins us to talk about his journey around the globe, through Portland's Park Kitchen to become an artisan chocolate maker. 

We learn of his love for and knowledge of Mezcal, and how Mexico City showcases the best of both. 

David's Website: xocolatldedavid.com 

This episode of Right of the Fork is made possible by: 
Zupan's: www.zupans.com
Learn more about PDX Feeds Puerto Rico at: www.PDXfeedsPuertoRico.com

Connect with Chris & Cort at www.RightAtTheFork.com

Gary's November '17 Spotlight on Portland Restaurants

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It's our monthly check in with #GaryTheFoodie to see where he has been this month. Take a listen, but here's the quick list:

Dessert for Dinner at Castagna
The Townsman's Matt Jennings at Ava Gene's
Breakfast Club at Kachka
The Nightwood Society
Ava Gene's Little Italy
Castagna (King Salmon Dinner)
Tortilleria y Tienda de Leon
Bar Casa Vale
Departure Fall/Winter Menu
Dougie Adams at The Woodsman Tavern
Smokehouse Tavern Taco Tuesday Chef Series
Wares Burger Specials
Fried Chicken and Fried Chicken Sandwich @ Bokie Dokie and Laurelhurst Market

Follow Gary on Instagram: @garythefoodie

Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
Ristretto Roasters: www.rrpdx.com

Connect with Chris & Cort at www.rightatthefork.com

#140 Matt Sigler - Renata

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We're joined by one of Portland's premier chefs, Nebraska bred Matt Sigler of Renata. We talk about his path through some great San Francisco restaurants on his way to join Nick and Sandra Arnerich in opening Renata, which garnered the Oregonian's Restaurant of the Year status a few weeks after it opened. We hear Matt discuss the pressures that brought to bear on the restaurant and what his influences were that go into making Renata one of Portland's great consistent dining rooms. We also hear from co-owner Nick Arnerich about some of the new additions to the Renata staff, including filling the empty CDC position with former Accanto chef Chris Frazier. This episode of Right of the Fork is made possible by: Zupan's: www.zupans.com Connect with Chris & Cort at www.RightAtTheFork.com

#52R Jami Curl - Quin Candy

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It's a Ristretto Roasters Classic featuring Episode #52 and Jami Curl from Quin Candy.      This episode is supported by:  Ristretto Roasters: www.rrpdx.co  Zupan's Markets: www.zupans.com     Connect with Chris and Cort at www.RightAtTheFork.com ---------------------------- Jami Curl took one look at the cheap, low-quality candy industry and turned it into magic. Mentioned in this episode: https://lovelysfiftyfifty.wordpress.com/ https://www.avagenes.com/ https://romancandlebaking.com/ http://projectbreakfast.brownpapertickets.com/

#139 Greg Denton - Ox, Superbite (Bistro Agnes)

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With the announcement that Superbite with close at the end of 2017 to make way for Bistro Agnes, Greg Denton joins us to talk about why the change is being implemented and what excites him and his wife/partner Gabrielle about opening a classic French Bistro. Greg shares his experiences leading up to the James Beard Award he and Gabi now hold for Best Chef NW, including the moment they were announced. We also hear his impressions of working side by side with a spouse at Ox and all of their endeavors. 

This episode of Right of the Fork is made possible by: Zupan's: www.zupans.com 

Connect with Chris & Cort at www.RightAtTheFork.com 

#53R Carlo Lamagna - Clyde Common, Magna

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It's another classic Right at the Fork, brought to you by Ristretto Roasters.   "You know what?  I can do this."  Sage words from Clyde Common's Carlo Lamagna, who at the time, was their "new-ish" chef.    Carlo is setting out to bring Portland a new Filipino restaurant, Magna. Check out details and a link to his Kickstarter campaign below: http://kck.st/2xu5Xus This episode of Right at the Fork is sponsored by: Ristretto Roasters: www.rrpdx.co Zupan's Markets: www.zupans.com Connect with Chris and Cort at www.RightAtTheFork.com

Gary's October '17 Spotlight on Portland Restaurants

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It's our monthly check in with #GaryTheFoodie to see where he has been this month. Take a listen, but here's the quick list:


Coquine for Weekend Brunch
Daniel Patterson at Coquine
Pixie Retreat
Providence Medical Center on 47th and NE Glisan
Tanner Creek Tavern
Brunch at Stacked Sandwich
Community Plate
Nora Antene at Tusk
Langbaan’s Chefs Who Inspire Series
The Crown

Follow Gary on Instagram: @garythefoodie

Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
Ristretto Roasters: www.rrpdx.com

Connect with Chris & Cort at www.rightatthefork.com

#138 Todd Edwards - Ole Latte

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What better training could a food cart operator have than to have driven military tanks? We get the lowdown on that, how Ole Latte gives back to Portland, and what the plans are from this ambitious guy in a very heartfelt podcast with Todd Edwards.

This episode of Right of the Fork is made possible by: Zupan's: www.zupans.com

Connect with Chris & Cort at www.RightAtTheFork.com

#137 Food Cart, The Movie - Damian Magista and Lucas Longacre

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Damian Magista, who has joined us before as the founder of Bee Local Honey and Annata Cannabis, is a movie buff.  He teams with Lucas Longacre, whose work has been featured on Original Fare, among other works, to produce Food Cart.  The duo join us to discuss the genesis of the plot, the filming thereof, and what their expectations are. At the time of this podcast's release, the film is still in post-production.

This episode of Right at the Fork is sponsored by:
Zupan's Markets: www.Zupans.com

Connect with Chris & Cort at www.rightatthefork.com