RATF Presents: The Joy of Drinking Podcast with Joy Church - Ep #4: Oregon Bartender's Guild

In the June episode of The Joy of Drinking Podcast, our host, Joy Church, speaks with members of the Oregon Bartender's Guild; President, Douglas Derrick, Mariah Tatham  of La Moule, and Micah Anderson of Westward Whiskey & Rum Club.  In this podcast, listeners will hear from the OBG regarding impactful ways in which they have supported bartenders during the pandemic, their methods of addressing Black Lives Matter in the long-term, and what their hopes are for the future regarding the reopening of restaurants & bars.

#251 Chef Lex Grant - Trail Blazer Carmelo Anthony's Private Chef

It's another two part interview with Chef Lex Grant, personal chef of famed NBA player Carmelo Anthony, and and owner of Eat Me Up Cuisine. 

Part 1 was a conversation with Chef Lex in February 2020, about her upbringing in New Jersey, becoming a chef, and eventually the personal chef to one of the NBA's best known players. This interview was originally scheduled for release in March 2020, but was postponed due the COVID-19 pandemic. 

Part 2 (starting around 1 hour and 10 minutes) took place in late June 2020, as Chef Lex prepares to travel to Orlando, Florida for the final games of the NBA season. Here, Chris talks with Chef Lex about what has happened over the past couple of months, the pandemic, and the Black Lives Matter movement. 

Follow Chef Lex on social media: @ChefLexGrant

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

#R184 Andy Ricker - Pok Pok

In this classic episode of Right at the Fork, we talk to Andy Ricker of Pok Pok, following the announcement on June 15th 2020 that he would be closing the majority of his restaurants. See the full statement here. 

In this episode, originally release in January 2019, Andy tells us about his journey to create Pok Pok, it's expansion to LA and NYC... and why those restaurants aren't there any more.  We'll also talk about Andy's latest restaurant, recently opened in SW Portland.

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

#250 Matt Wickstrom - Fimbul

It's an interview with Matt Wickstrom in two parts.

Part 1 took place on March 2nd, 2020, before everything changed. Matt talks with Chris about his work at La Moule, and his plans to move and open restaurants in Iceland.

Part 2 took place June 8th, 2020, when Matt and Aurora Wickstrom, joined Matt via phone to talk about how life has changed in the pandemic, and what has happened to their plans of moving. This part begins at the 1 hour mark.

Right at the Fork is supported by:

Zupan's Markets - www.Zupans.com

#R111 Don Salamone - Stevens Italiano | Burger Stevens

When the COVID-19 pandemic hit, Don Salamone quickly realized he needed to change his game plan, and that's when Stevens Italiano was born.  Learn more here at www.StevensItaliano.com

This podcast is a look back at our first conversation with Don, in February of 2017.

Don Salamone, like many others, landed in Portland because of its cost of entry as a chef.  Armed with a solid work ethic and a resume that included stops at Michelin-starred restaurants, he opened a food cart, Burger Stevens.  We talk about what Michael Russell's glowing review meant to him, how he came up with that name, and where Don's sights are set. 

Right at the Fork is supported by:

Zupan's Markets: www.zupans.com

RATF Presents: The Joy of Drinking Podcast with Joy Church - Ep #3 Camille Cavan, Bar Manager at Quaintrelle

After a bit of a break, it's Episode 3 of the Joy of Drinking Podcast!

Camille Cavan, Bar Manager at Quaintrelle restaurant in Portland, Oregon joins The Joy of Drinking to share her Covid-19 cocktail pivots and her strategies to keep the bar front-and-center during the Governor's stay-at-home order. Camille and Joy originally recorded an episode for Women's History Month back in March 2020. Camille graciously shared her skills and struggles as a woman behind the bar; perfect subject matter in celebration of women. Listeners will get to hear that segment and the new addition, recorded in late May 2020.

#249 Catching Up with Joy Church - The Joy of Drinking Podcast

Everything changed for Joy Church this past March. And not just because of the COVID-19 pandemic. Joy's house burned down, just as area restaurants and businesses began to shut down.

In this episode of Right at the Fork, Chris catches up with Joy to talk about her life, how's she's handled a catastrophic event, and when we'll hear more of her Joy of Drinking Podcast (hint: next Monday, June 1st!). 

Right at the Fork is supported by:

Zupan's Markets: www.zupans.com
Toro Bravo Inc:  www.torobravoinc.com
RingSide SteakHouse: www.RingsideSteakHouse.com 

#248 Lyf Gildersleeve - Flying Fish Company

Lyf Gildersleeve is our guest for another two-part interview.  We sat down with Lyf to talk about opening his new Flying Fish restaurant just weeks after opening the doors in late February, in which we hear what it took to make the move to a brick and mortar restaurant and market. 

Since that interview was just prior to the pandemic, we followed up that recording with another phone interview with Lyf on May 15th, where we discuss how the pandemic affected Flying Fish, and how having a strong retail market following helped during COVID-19.  Lyf also talks about how he backed into help from a bank and what that did for many restaurants in Portland.  Part 2 of the interview begins at the 1:10:00 mark.

Right at the Fork is supported by:

Zupan's Markets: www.zupans.com
Toro Bravo Inc:  www.torobravoinc.com
RingSide SteakHouse: www.RingsideSteakHouse.com 

#247 Phillipe Boulot - Multnomah Athletic Club (Part 2)

It's the second part of our conversation with Chef Philippe Boulot of Multnomah Athletic Club.

Part 2 was recorded March 9th, 2020, just days before the travel ban took place in response to COVID-19 and about a week before most restaurants shut down for dine-in service.  This episode dives deeper into his chef and personal past.  Hear more about Chef Boulot and the MAC's response to COVID-19 in the previous episode, posted here.

Chef Boulot is one of the true pioneers and icons of the Portland Food world, having taken over the Heathman restaurant in 1994, leading to four straight James Beard Best Chef Northwest nominations, which he won in 2001.   Chef Boulot's pedigree is most impressive, having learned to cook as young boy in Normandy.  He studied under renowned Chef Paul Robichon before seasoning his skills at numerous significant Paris, London, New York and San Francisco hotel restaurants before coming to Portland.  Chef Boulot has also been named Officer of the prestigious Order of Agricultural Merit by the Ambassodor of France.

Right at the Fork's host Chris and Chef Boulot got to know one another during a Feast and Travel Oregon-sponsored culinary and wine adventure in southern Oregon in 2018. 

Please make sure to listen to the longer-form interview with Chef Philippe and his second in command at the MAC, Philip Oswalt, here.

Right at the Fork is supported by:

Zupan's Markets: www.zupans.com
Toro Bravo Inc:  www.torobravoinc.com
RingSide SteakHouse: www.RingsideSteakHouse.com 

#246 Right at the Moment: Phillipe Boulot of Multnomah Athletic Club (Part 1)

Chef Philippe Boulot of Multnomah Athletic Club joins us for a two part interview, bookshelving the COVID-19 pandemic.  This first part was conducted via phone on April 28, 2020, six weeks after part 1.  Here, we talk about how the pandemic has affected the MAC, and what Chef Boulot sees as some of the changes in the restaurant world coming out of the life-changing event. Check out the second part of this interview where Chris and Philippe delve deeper into his chef and personal past, coming soon as Episode #247.

Chef Boulot is one of the true pioneers and icons of the Portland Food world, having taken over the Heathman restaurant in 1994, leading to four straight James Beard Best Chef Northwest nominations, which he won in 2001.   Chef Boulot's pedigree is most impressive, having learned to cook as young boy in Normandy.  He studied under renowned Chef Paul Robichon before seasoning his skills at numerous significant Paris, London, New York and San Francisco hotel restaurants before coming to Portland.  Chef Boulot has also been named Officer of the prestigious Order of Agricultural Merit by the Ambassodor of France.

Right at the Fork's host Chris and Chef Boulot got to know one another during a Feast and Travel Oregon-sponsored culinary and wine adventure in southern Oregon in 2018. 

Please make sure to listen to the longer-form interview with Chef Philippe and his second in command at the MAC, Philip Oswalt, here.

Right at the Fork is supported by:

Zupan's Markets: www.zupans.com
Toro Bravo Inc:  www.torobravoinc.com
RingSide SteakHouse: www.RingsideSteakHouse.com 

#R190 Gregory Gourdet - Departure

It's a classic episode of Right at the Fork to kick of May, as Cort and Chris are able to catch up with each other on the podcast for the first time. The power of Zoom!

One of Portland's best known chefs is back, Gregory Gourdet of Departure, to talk about his journey to being sober. 

Right at the Fork is supported by:

Zupan's Markets: www.zupans.com
Toro Bravo Inc:  www.torobravoinc.com
RingSide SteakHouse: www.RingsideSteakHouse.com 

#245 Right at the Moment: Mike Thelin of Feast Portland

Mike Thelin, co-founder of Feast Portland, joins Chris on the podcast as we near the return to our regularly scheduled interviews.  Mike talks about the inability to produce the same Feast festival Portlanders and the international food industry have come to know and love for 2020.  Mike also discusses some of the unplanned changes and interruptions his firm has experienced in light of the pandemic.

This interview took place on April 23, 2020.

Right at the Fork is supported by:

Zupan's Markets: www.zupans.com
Toro Bravo Inc:  www.torobravoinc.com
RingSide SteakHouse: www.RingsideSteakHouse.com 

#244 Right at the Moment: Nick Zukin of Mi Mero Mole

Nick Zukin chats with Chris about a tumultuous year for him as a restaurateur in Portland.  Nick shares the heartbreak of losing $400,000 with the closing of his Mexican pizza concept, Zapapizza, after having been open for just months.  If that wasn't enough, less than a month later he was forced to react to the upheaval caused by the Covid-19 pandemic at Mi Mero Mole, his popular spot in Old Town. Nick's very forthright viewpoints on how the government handled the crisis, and his ideas on how it could have been better, are quite interesting and thoughtful.

Lend your patronage to Nick's livelihood at mmmtacospdx.com.

This episode was recorded April 20, 2020.

Right at the Fork is supported by:

Zupan's Markets: www.zupans.com
Toro Bravo Inc:  www.torobravoinc.com
RingSide SteakHouse: www.RingsideSteakHouse.com 

#243 Right at the Moment: Nate Snell of Pip's Original Doughnuts and Community Chai

Nate Snell comes on our podcast to talk about how the pandemic offered Pip's Original Doughnuts the opportunity to sprout a new business he and his wife Jamie had been thinking about for years, which is to bottle their coveted Chai as a concentrate and offer it for sale to their customers and eventually wholesale to grocery stores.  Their new Community Chai has as its foundation a charitable component, which is something the Snells have weaved into everything they do.  We also talk about how COVID-19 changed their world immediately, and how they scrambled to figure out the best path for their popular cafe. Nate discusses the things that they have done as a businesses to generate the loyal community of Pip's lovers who will help them through this period.

Learn more here: 
https://squareup.com/store/pips-original
https://www.instagram.com/communitychai/

Please listen to Nate on the podcast during more normal times in episode #80 here.

This episode was recorded April 10, 2020.

Right at the Fork is supported by:

Zupan's Markets: www.zupans.com
Toro Bravo Inc:  www.torobravoinc.com
RingSide SteakHouse: www.RingsideSteakHouse.com 

#242 Right at the Moment: Renee Gorham of Toro Bravo, Inc

Renee Gorham joins us for our ongoing COVID-19-driven Right at the Moment series to discuss the evolution of her restaurant group, Toro Bravo Inc, through this pandemic.  Renee tells us how their first order of business was to make sure everyone was fed, including those in need, and their valued employees, and how that led to their new program, Feed it Forward PDX, whereby people can sponsor meals for people in need through one of four different charities.  

Also, for those interested in their restaurants' food, each week, each restaurant is rolling out take-out services and the Gorhams are figuring out their "new normal."

This episode is a good listen in tandem with episode #235, where her husband John is interviewed just as the pandemic began shutting down their restaurants.

Also recommended are other episodes with the Gorhams, starting with 120, 168, 181 and 228.  Start here and then input the episode numbers in the search bar (or Gorham).

Links:  https://www.torobravoinc.com/feeditforward  

This episode was recorded April 11, 2020.

Disclosure:  Toro Bravo Inc is a sponsor of Right at the Fork.

Right at the Fork is supported by:

Zupan's Markets: www.zupans.com
Toro Bravo Inc:  www.torobravoinc.com
RingSide SteakHouse: www.RingsideSteakHouse.com 

#241 Right at the Moment: Michael Madigan of Bowery Bagles & KitchenCru

Michael Madigan, owner of Bowery Bagels and KitchenCru, joins us for a discussion in our Right at the Moment series.  Michael talks about prospects for recovery from the business downturn and what he's doing to assure Bowery Bagels' success and survival.  Michael and his wife Lynn have been key players in the Portland food industry, helping many small producers to find their footing.

For more on Mr. Madigan's background, listen to this episode recorded in 2015.

This interview was recorded in home-studio fashion on April 7, 2020.

Right at the Fork is supported by:

Zupan's Markets: www.zupans.com
Toro Bravo Inc:  www.torobravoinc.com
RingSide SteakHouse: www.RingsideSteakHouse.com 

#240 Right at the Moment: Craig Gerard of Stone Soup

Our continuing series we're calling Right at the Moment brings us an interview with Craig Gerard of Stone Soup, whose kitchen has deployed its employees and students to cook meals for folks in temporary shelters amidst the Coronavirus.  Craig cites many in the food community who have stepped up to take care of hungry folks in Portland.  If you're interested in hearing Craig talk more about Stone Soup's mission, that episode is here. (#220).

This interview was recorded on April 2, 2020

Right at the Fork is supported by:

Zupan's Markets: www.zupans.com
Toro Bravo Inc:  www.torobravoinc.com
RingSide SteakHouse: www.RingsideSteakHouse.com 

#239 Right at the Moment: Javier and Jael Canteras of Urdaneta

Interview recorded on 31 March, 2020

We continue our Right at the Moment series with discussions of the impact of COVID-19 on the Portland food community with Javier and Jael Canteras of Spanish restaurant URDANETA.  The most optimistic of those interviewed so far, Javier and Jael talk about the community and customer support they have received since closing the restaurant before trying take-out only.  We'll discuss what they've learned and what they'll look at differently when the effects of the virus might be behind us.  Also, chefs now doing cooking shows on Instagram, which in this case can be found at @urdanetapdx.

Disclosure: Javier and Jael are collaborators/partners with RATF host Chris Angelus and his venture, Portland Food Adventures.  They also discuss the impact the pandemic has had on the trips they do together to Spain.

Please note that this series of podcasts is recording from host Chris Angelus' home using basic methods of recording the interviews.  We look forward to getting back in the studio with co-host Cort Johnson.

Right at the Fork is supported by:

Zupan's Markets: www.zupans.com
Toro Bravo Inc:  www.torobravoinc.com
RingSide SteakHouse: www.RingsideSteakHouse.com 

#238 Right at the Moment: Erika Polmar of Plate and Pitchfork - Advocating on behalf of Portland & Oregon small food businesses

Recorded Friday, 28 March, 2020

Erika Polmar of Plate and Pitchfork joins us on the podcast for another in our Right at the Moment series.  Erika found herself on the frontline of the COVID-19 pandemic, advocating for Portland's small restaurants in Salem, OR and Washington. She spearheaded campaigns to make sure restaurants' voices were heard and were top of mind with legislators with relief packages.  Erika shares her thoughts on how to best utilize one's time and phone to make an impact.  This is a must-listen!!

Right at the Fork is supported by:

Toro Bravo Inc:  www.torobravoinc.com
Zupan's Markets: www.zupans.com
RingSide SteakHouse: www.RingsideSteakHouse.com 

#237 Right at the Moment - Mike Zupan of Zupan's Markets

Recorded Wednesday, 25 March, 2020.

On this third installment of our Right at the Moment series covering the affects of the Coronavirus on Portland's food community, we check in with Mike Zupan of Zupan's markets to hear how this essential business has changed and what he foresees as we move deeper into the crisis.

Zupan's Markets is a sponsor of Right at the Fork.  Visit them online at www.zupans.com.

Additional support from:

Toro Bravo Inc:  www.torobravoinc.com
RingSide SteakHouse: www.RingsideSteakHouse.com