#308 Jonathan Jones - Epilogue Kitchen and Cocktails / 2022 James Beard Foundation Best Chef Northwest Nominee

Jonathan Jones of Salem's Epilogue Kitchen and Cocktails makes his first podcast appearance with us just after his recent 2022 James Beard Foundation Best Chef Northwest nomination. 

He asked us if we could focus on the positive, and for sure we did that, discussing what the nomination means to him, his paths from southeast Pennsylvania to Wisconsin and Vermont to Oregon to garner such an accolade, along with some of the people who helped inspire and instill in him what it took to be not only a great chef, but a responsible restaurant owner and active citizen. Jonathan espouses appreciation for all the places he's lived, and especially for those things that make him satisfied with his and his wife's choice to move to Oregon.

We do spend some time on his activism, partly manifested in encouraging reading with the library maintained at Epilogue, as well as the energy required to put forth to be an active person. We talk about what he has learned in promoting the interests of the underserved, and what changes he expects in the marathon of spreading understanding of the meaning and need for the Black Lives Matter movement .

We really enjoyed this talk and hope you supplement listening to this episode with a visit to Epilogue Kitchen and Cocktails in Salem to meet Chef Jonathan in person. @epiloguekitchen https://linktr.ee/Epiloguekitchen

Right at the Fork is supported by:

Zupan's Markets: www.Zupans.com
RingSide Steakhouse:  www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com

#307 Catching Up with Gary Okazaki

We catch up with Gary Okazaki, known to many as Gary the Foodie. Gary fills us in on what he's been up to in Portland now that he's not traveling as much.  We talk about the influence he's had on restaurants' success and noteriety.  We touch on his relationship the chefs he promotes on his Instagram.  Gary and Chris talk baseball and Blazers, too, in a short moment featuring Gary the Sports Guy. 

Right at the Fork is supported by:

Zupan's Markets: www.Zupans.com
RingSide Steakhouse:  www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com

#306 Todd and Tamra Perman - JAndy Oyster Company

We travel to the coast on this episode to talk about one of Chris' favorite new haunts, JAndy Oyster Company in Tillamook, with proprietors Tamra and Todd Perman.  Todd is a logger turned oyster farmer.  We talk about his journey from wanting to be a chef and his acceptance to the CIA, to logging and how he decided to head to the coast and Netarts Bay to farm some of the freshest oysters on the West Coast.  Todd and Tamra met in church, and her love of farming and Bay to Bar food stems from her childhood in Texas, growing up on a farm. We'll also touch on some of Todd and Tamra's favorite spots in the Tillamook area, for those looking for new suggestions, and great burgers.

Right at the Fork is supported by:

Zupan's Markets: www.Zupans.com
RingSide Steakhouse:  www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com

RATF Classic: #282 Katherine Benvenuti - Fills

We flash back this week to July of last year - and a conversation with Katherine Benvenuti of Fills.

Katherine Benvenuti, pastry chef and proprietor of Fills, joins us to talk about all the ups and downs she's experienced since opening Bar King six days before the pandemic.  That upheaval has led to her new venture, Fills Donuts, as well as being partner in the new Tasty restaurant.  We discuss donuts, tipping, work/life balance, sweet versus savory, how Lake Oswego compares to Portland, the challenging labor market and how best to navigate that from an operator's perspective, and more.

Right at the Fork is supported by:

Zupan's Markets: www.Zupans.com
RingSide Steakhouse:  www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com

#305 Lisa Schroeder - Mother's Bistro

Once again, Lisa Schroeder joins us to discuss the challenges she's had to navigate at home and at her restaurant, Mother's Bistro. Lisa invested her life savings and so much energy into her new, larger location prior to the pandemic. Now that business requires a lot more of everything from staff, to money and yes, customers. Lisa talks about all the challenges the last two years have presented, including financing to keep the business rolling (and how she procured grants to keep things going), staffing shortages and her take on today's industry work ethic and what it takes to work at Mother's. We also talk about the vandalism her restaurant has sustained, what the city might do to turn things around, and operating an establishment that surely relied on tourism... without tourism. Lisa also shares with us that she and her husband Rob have raised her grandchildren right through the pandemic WITH NO KITCHEN AT HOME!!! You couldn't write this.

We also hear from Lisa what some of her favorite spots are in Portland, and where she and Rob eat these days.

Right at the Fork is supported by:

Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com

#304 George and Lynette Hauptman - Canyon Outfitters

Special guests on this podcast include George and Lynette Hauptman, who have operated their Canyon Outfitters business out of Halfway, Oregon on the Snake River for 42 years. George and Lynette are arguably the most knowledgeable guides in the deepest gorge in North America. Their special hospitality includes serving excellent food trip after trip (over 1000 of them!) in some of the most spectacular surroundings to be found in Oregon. Our host Chris serendipitously met George and Lynette in 2020 while staying at their bed and breakfast in Halfway, and asked the Hauptmans if they'd like to host trips with Portland chefs on the river. For the second year now, Chris' Portland Food Adventures brings Chef Jonathan Gill of RingSide Steakhouse (podcast sponsor), and Lyf Gildersleeve (frequent podcast guest) of Flying Fish on the river for fun trips with interested adventurers.

We talk to George and Lynette about their long history together creating magical river trips: How they met, their eventual retirement, and some fun anecdotes and historical notes they've learned over their years guiding trips.

Right at the Fork is supported by:

Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com

#303 Garrett Peck - Rancher Butcher Chef

Garrett Peck joins us on the podcast to discuss his new life and business in Bend. We talk about how the decision came about to close all the restaurants he co-owned and managed in Portland: Imperial, Rosa Rosa, Headwaters, Crown, and how he and his wife Jonie decided to move to Sisters, Oregon to start new lives and businesses. Not long after landing there, Garrett connected with John and Renee Gorham to develop Rancher Butcher Chef, which will open in the Spring of 2022. Garrett speaks first-hand about how the turmoil in downtown Portland was impossible to navigate and have a viable business.

We also talk about Garrett's strong relationship with Vitaly and Kimberly Paley, having worked side by side with them for years in the Paley's empire.

Lastly, you'll get Garrett's hidden gems in Bend to visit to eat and drink. Listen to the end for that!!

Right at the Fork is supported by:

Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com

RATF Classic #202: Nate Tilden - Restaurateur

With news that Clyde Common has closed down, we go back to May of 2019 and this conversation with Nate Tilden.

ORIGINAL POST:

Hard to believe it took us 6 years to finally have Nate Tilden on the podcast (our fault, not his!). 

Nate has been working in the restaurant industry for well over 20 years, having started out as a dishwasher and then working his way up to chef.   He managed Castagna for a  few years, before opening up Clyde Common in 2007. In 2010, he opened the sports bar Spirit of 77 in the Rose Quarter.  He's also the co-owner of Olympia Provisions, Bar Casa Vale, Rushmore Baking and more. 

Right at the Fork is supported by:

Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com

#302 Patrick McKee - Dame

Dame's Chef Patrick McKee joins us on the podcast to discuss his storied career, including many thoughts about the closing of Paley's Place. Patrick worked for over 10 years with Vitaly and Kimberly Paley, and learned so much from them about what forms his base of knowledge and values to this day.

Patrick opens up about how he's maintained his sobriety through the challenges of Covid, but most importantly, the loss of his dear son Henry just after he started his pop-up Estes, before he folded that into the current iteration of Dame. Patrick also shares with us how much going to Italy this past year meant to him, with plans to continue seeking out and honing his culinary roots.

Tasia Bernie helps us introduce this episode. She's been a guest on our show and also happens to be Patrick's personal trainer. She's a well-seasoned Portland diner, curating chefsfeed, and considers Dame her favorite spot.

Right at the Fork is supported by:

Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com

#301 Vitaly & Kimberly Paley - Paley's Place

We're more than honored to have Vitaly and Kimberly Paley join us for the first interview of Right at the Fork's ninth year.  The Paleys opened Paley's Place in 1995 and after so much recognition in and outside of the restaurant industry, they went on to own and operate Imperial, Portland Penny Diner, Crown Pizza, Headwaters and Rosa Rosa.  With Beard nominations and wins, an Iron Chef victory, this duo didn't need to prove anything to anyone, except to do what was best by their employees and patrons--and now themselves.  As the pandemic reared its ugly head on those hotel-based restaurants, they were left to tune and hone Paley's Place during a very tough time.  This caused them to evaluate their lives, and we'll hear in this interview exactly how the decision to close the restaurant at the peak of their game came about.  We talk about the health of the restaurant industry, what the Paleys are doing and plan on doing with the time they never had, whether they have plans to move from Portland, and best of all, their recipes for long-lasting love.

Be sure to check out their original Right at the Fork interview here: #25 The Paleys

Right at the Fork is supported by:

Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com

#300 - Chris & Cort: A Look Back at the Last 8 Years

As Right at the Fork starts it's 9th year (wow!), Chris and Cort take a look back at some of their most memorable episodes from the past 8 years. 

Right at the Fork is supported by:

Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com

This episode includes portions of the following podcasts:

• #25 - The Paleys

• #54 - Tyler Malek

• #89 - Ken Forkish

• #118 - Kelly Cox

• #171 - Micah Camden

• #217 - Kristen Murray

• #228 - John Gorham (we said #226 in the episode)

• #276 - Michael Gibbons

#299 Chip MacGregor - MacGregor's Whiskey Bar

We get to know Chip MacGregor, co-proprietor of MacGregor's Whiskey Bar with locations on the coast in Manzanita and Cannon Beach. Chip and his wife Holly met by chance through their writing connections in the very building they now operate. We talk about the business of whiskey and how both locations seem a bit different, where Chip suggests people check out in Portland for great whiskey experiences, and even how to go to the Bourbon Trail with them for their first whiskey experience that goes deeper.

Here's the address to which you can send funds to help Lynn Kyriss recover from her car accident, follow this link:

https://www.macgregorswhiskeybar.com/

Right at the Fork is supported by:

Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com

UPDATED #298 Nico Vergara - Nico's Ice Cream

Since we shared Nico's story last week, a lot has changed for Nico and Nico's Ice Cream - after the cargo trailer Nico uses for his business was stolen.

You can help Nico raise funds to replace the trailer via a GoFundMe account here: https://www.gofundme.com/f/help-me-recover-costs-for-stolen-cargo-trailer

Original Post:

Nico Vergara grew up in Northeast Portland, and then set about exploring the world.  His adventures had him picking mangoes to survive in Columbia, in precarious situations with strangers without a dollar in his pocket, but the big eye opener was in New Zealand when he experienced a new kind of ice cream.  And now here he is, back in Northeast Portland, bringing that delight he discovered on the other side of the world to Portlanders.  We talk to Nico about his journeys that led up to his ice cream shop and cart, and what he's experienced since opening.

Right at the Fork is supported by:

Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com

#297 Jeff Ridabock: Announces he's Closing and Selling Home Grown Smoker

Jeff Ridabock is 64 and he's had enough.  We talk about what went into the decision to close his fabled Home Grown Smoker Vegan BBQ restaurant, and what he hopes to do in life going forward.  Jeff fills us in on the ideal relationship with a buyer for the restaurant.  Make sure to listen to Jeff in our previous interviews, Right at the Fork Episodes 12 and 280.

Right at the Fork is supported by:

Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com

#296 Tasia Bernie - FeederPDX.com

Tasia Bernie is passionate about food.  In April, 2021, Tasia realized there was no source to find out which restaurants in Portland were featuring what type of dining--indoor, outdoor, takeout, etc.  So, she added another baby to her responsibilities as a Mom and her personal training and nutrition business, that of a resource for diners to find out information restaurants may not be updating on their websites. 

In the process of building and maintaining FeederPDX, she's met many people in Porltand's food world and experienced quite a few restaurants that have managed to either open during the pandemic, or sustain.   

Tasia joins host Chris Angelus this week to talk about food experiences, what she's liking right now in Portland, and what makes Portland unique.  And what episode of Right at the Fork would be complete if we didn't delve back into embarrassing moments at the dining table?  Listen to find out.

Right at the Fork is supported by:

Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com

RATF Presents: The Joy of Drinking Podcast with Joy Church - Ep #14 Jason Ericson of Eastside Distilling

Joy Church joins Jason Ericson of Eastside Distilling to talk through their new line of spirits including Burnside Black Barrel Strength Rye and Burnside Whiskey.  Head Distiller Jason Ericson shares his background with us and much, more more. 

Right at the Fork podcasts are supported by:

Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com

#295 Anthony Cafiero - Meta Pizza

It's always a great conversation with Anthony Cafiero, who has a diverse background cooking in Portland. From his early days before Nostrana, to his Tabla Bistro tenure, to Racion, to vegan ice cream and a number of pizza gigs, Chef Anthony recently opened his own place, Meta Pizza in Portland's Brooklyn neighborhood. We talk about that cooking history, what he's learned, and how Meta Pizza came about after his job shifted in Micah Camden's organization during the pandemic.

Mostly importantly, according to host Chris Angelus, there WILL be white clam pies in 2022!!!

Find Anthony at @metapizzapdx and make sure to visit metapizzapdx.com to order.

Right at the Fork is supported by:

Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com

#294 Neil Thompson - Park Avenue Fine Wines

Neil Thompson, aka Vic Starman, co-owner of Park Avenue Fine Wines in Portland, joins us to talk about how downtown is recovering from the events of the past year, and how tourism is going to be the linchpin at the heart of a new-look Portland. Neil, having landed in Portland just before the turn of the century, shares what he loved about it then and how things have changed. Neil also talks about some of his Beaverton food faves, and what his guilty pleasures are when it comes to chain restaurants.

We also talk about his southern routes and how that corresponds to values in Oregon.

Find Neil at parkavenuewines.com and also @vicstarman

Right at the Fork is supported by:

Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com

RATF Classic #272 Eytan Zias - Steelport

With the holidays around the corner, we thought this conversation with Eytan Zias might be an "idea starter" for the holiday shopping... 

 No matter how you slice it, our conversation with knife maker Eytan Zias is a must-listen for anyone who uses knives either at home or in a professional kitchen.  We previously interviewed Eytan three years ago (Episode 161) when he told us his backstory of Portland Knife House. 

Now we will hear how he is living and working his dream of crafting and selling uniquely American-made high quality kitchen knives with Steelport, only a week old company as of the recording of this interview.  (April 5, 2021).  Eytan worked nights during the pandemic to craft and hone his knives, while simultaneously overseeing his kids' schooling and running Portland Knife House.  Chris and Eytan talk about what makes a quality knife, who would notice the quality, and what it takes to maintain one.  Also, Eytan shares the story of his full sleeve tattoos, which is not what you would think!  Listen to find out lots more.

Right at the Fork is supported by:

Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com

#293 Thubten Comerford -- Buckman Brines

Upon seeing Thubten Comerford's Facebook post showing him sending off his first shipment of his Buckman Brines product, host Chris Angelus asked Thubten if he'd like to be a guest on our show.  As it turns out, the first shipment of his top quality pickles was going to Southern California, where Thubten grew up.  Some of the things we learn about Thubten in this podcast are that his childhood friends in Malibu are now A-list celebrities, Thubten served in the military, which we discuss in the context of being a gay man escaping the discomfort of his early home life.  

We'll talk about the difference between "vegan" and "plant-based" as well as how Thubten's shift to a 99.97% (he calculated this!) plant-based life has helped him become healthier, and how he still enjoys some meat or cheese here and there when the situation calls for it.  Thubten had all the ingredients put together for a plant-based TV chef show.  We'll hear about the format, and why that hasn't happened... yet!

Thubten also shares some of his impressions of Portland and how he got here, along with some of his favorite plant-based restaurants in Portland.  This is a fun interview you'll want to listen to before checking out buckmanbrines.com.

Right at the Fork is supported by:

Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com