#R207 Kyo Koo - Danwei Canting

Ahead of Kyo Koo's upcoming appearance on Food Network's Chopped, we look back at our conversation with Kyo from July of 2019.

Kyo Koo is a Portland native, who's influences range from his mother's Korean home cooking, to technique-driven, modern American cooking.

Hear about his journey through culinary school, to Southern California, and back to the Pacific Northwest, to Danwei Canting.

Right at the Fork is supported by:

Zupan's Markets: www.zupans.com
RingSide SteakHouse: www.RingsideSteakHouse.com

#252 Greg Higgins - Piggins

Greg Higgins is back on the podcast, 4 years after his first visit (be sure to check out Episode #93).  

Greg talks to Chris about his new Piggins food cart, located just around the corner from Higgins. 

Also - check out Greg's letter to Higgins friends and patrons here.

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

#R89 Ken Forkish - Ken's Artisan Bakery, Ken's Artisan Pizza

A lot has changed for Ken Forkish since we spoke to him in August of 2016.  Here's a look back at the conversation.

When Ken Forkish decided he wanted to become a baker, he became one of the best there is. Now Portlanders not only flock to Ken's Artisan Bakery, Ken's Artisan Pizza, Trifecta and his latest, Trifecta Annex, but anyone can enjoy his work as a James Beard awarded cookbook author. Ken stops by to talk baseball, dough, and more.

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

#R169 Ryley Eckersley - Quaintrelle

A look back at a conversation with Ryley Eckerlsey of Quaintrelle from August 2018.

Ryley Eckersley has worked in restaurants all over the world.  From Belize to Barcelona and nearly everything in between.  On this episode of Right at the Fork, Ryley tells Chris and Cort about his upbringing in London, his time spent at the family vacation home in France... and what ultimately led him the Pacific Northwest.

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

Connect with Chris and Cort: www.RightAtTheFork.com

#R138 Todd Edwards - Ole Latte

Here's a look back at our conversation with Todd Edwards of Ole Latte from October of 2017.

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

#R126 Kim Malek - Salt & Straw

A look back at our conversation with Kim Malek from June of 2017.

Salt & Straw mastermind owner Kim Malek joins is to discuss Millennials, rapid growth, how the current political climate affects her business and her multiracial family. Listen in to hear what's made Salt & Straw so successful.

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

#R124 Alan Weiner - Food Photographer

Our final classic episode for the month comes from June of 2017, featuring food photographer Alan Weiner.

Alan Weiner joins us to tell us about his journey from a boy in Iowa to a long-time contracted NY Times photographer based in Atlanta, to Portland, where he has established himself as a premiere freelance food photographer. Alan shares with us some of the most incredible assignments he had for the NY Times, from political unrest in the USA and Russia to the '96 Olympics and political conventions and even hurricane disasters. Alan met his wife Pam on a plane flight from Portland, and then serendipity had her ask him to do a simple food shoot for her, and he was off to the races in his newfound niche.

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

#R206 Chad Draizin - Fifty Licks Ice Cream

It's the middle of summer, and summer means ice cream.

In this look-back episode, we talk with Chad Draizin of Fifty Licks from June of 2019.

Chad is back on the podcast, after almost 5 years - and a lot has changed.  Hear the latest on Fifty Licks, what plans Chad has for the future - and the advice he gives to anyone thinking about getting into the food industry. 

Right at the Fork is supported by:

Zupan's Markets: www.zupans.com

#R189 Doug Adams - Bullard ft Whitney Burnside

A lot has changed for Doug Adams and Whitney Burnside over the past year. Marriage, a baby, and a pandemic.  Here's a look  back to our conversation with Doug and Whitney from February of 2019.

Doug Adams is back on the podcast, talking about his newly opened Bullard. He's also joined by fiancee Whitney Burnside (of 10 Barrel Brewing) who share how they met and what plans they have for the future.

This episode of Right at the Fork is sponsored by:

Zupan's Markets: www.Zupans.comRingSidePortland Food Adventures: www.PortlandFoodAdventures.com

#R244 Nick Zukin - Mi Mero Mole

This week, we return to our conversation with Nick Zukin of Mi Mero Mole, following the news last week that his restaurant in Old Town would be closing for good. 

This episode was originally recorded April 20, 2020.

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.

Right at the Fork is supported by:

Zupan's Markets: www.zupans.com

#R234 Kiara Hardy - Trail Blazer Hassan Whiteside's Private Chef | Kitchen Killa Culinary Solutions

We're reposting our conversation with Kiara Hardy from March 2020, released just days before the COVID-19 shut most everything down.

Right At The Fork's International Women's Month continues, with a chat with Chef Kiara Hardy, owner of Kitchen Killa Culinary Solutions, and personal chef to Trail Blazer Hassan Whiteside. She's joined by Crystal Chanel, business guru and life partner, to talk about their journey to Portland, and what it's like as the personal chef to an NBA player. 

Right at the Fork is supported by:

Zupan's Markets: www.zupans.com
Portland Food Adventures: www.PortlandFoodAdventures.com

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