RATF Classic: #374 Don Bourassa - International Adulting and Inaugural RATF Guest

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We look back at our converation with Don Bourassa in January 2024... 

Don Bourassa was Right at the Fork's first guest ever in 2014. Back then, he was the Community Director for Yelp.  Now, he's moved to Porto, Portugal with his wife and among his many endeavors, he writes on substack:  International Adulting.  We talk to Don about what's transpired in the ten years since his first visit with us, including the process of deciding to move and the ins and outs of moving to another country.  Also, having traveled the world, his thoughts on Portland as a food city.  We also get a taste of Portugal, where, among other tasty morsels of info, his wife has created a community of Vegans. 

https://internationaladulting.substack.com/

Insta @thedonb

 

Right at the Fork is supported by:

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

#402 Andrea Falaschi - 4th Generation Tuscan Butcher and Maialata Marquee Guest

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Joining us this week is Andrea Falaschi, fourth generation butcher from Macelleria Falaschi in San Miniato in the heart of Tuscany.  Andrea's family business is celebrating its 100th year in 2025.  Andrea takes us through his family history with some anecdotes about how the business started back in 1925 with his great Grandfather Guido emigrating from Argentina with no reading and writing skills to open San Miniato's first butcher shop. Moving through Fascism in Italy we hear about the discord between his grandfather Vasco and Vasco's brother Bruno, and you must hear the segment discussing Vasco's fear of the phone when that technology became commonplace!!  Also, Andrea talks about the influence women in the family had on the business. 

Andrea, with interpretation assistance from his dear friend Astrid Ensign, who designs Portland Food Adventures trips to Italy, shares some of the challenges of the business, including the severe conditions in Italy through the pandemic.  He is a huge lover of cinema, and Andrea shares the joy he had visiting the Goonies house when visiting Oregon earlier this year, as well as some of his favorite experiences in Oregon.  

How does this relate to Portland?  Well, here.  Two ways!:

Andrea will be the marquee guest at the Oregon Mailata in May of 2025, the Italian Festival of the Pig put on by renowned chef Portland chef Cathy Whims and her team.  The event takes place on March 22 and tickets can be found here, where you can see his exciting butchering demonstration, in addition to many other workshops, wine tasting, and a big celebratory meal put on by some of Portland's best chefs. 

VISIT ANDREA IN TUSCANY!!  This!!  A very few select folks can book a trip to Tuscany in the Fall with RATF host Chris Angelus' Portland Food Adventures, and celebrate Macelleria Falaschi's 100th anniversary with Andrea and PFA's Astrid Ensign, former expat, and host Chris.  Check out those details here and contact Chris - contact into on the PFA website at the link to your left.

Right at the Fork is supported by: 

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

#401 Carlo LaMagna - Magna Kusina & Magna Kaina (Denver)

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We catch up with Carlo Lamagna, chef and owner of his Magna restaurants in both Portland and Denver.  Carlo is creating communities and success in promoting Filipino cuisine, so much so that he's garnered recognition from the James Beard Foundation and diners around the globe since his humble start in the business from Detroit to Chicago to Portland.  He's had his eye on Denver since before he landed in Portland years ago, and so now he's reaching his dream of opening a place there.

Carlo talks about the difference between his two restaurants, and how appreciative he is that his hard work has paid off.  

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: #386 Sam Smith - Yaowarat

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Chef Sam Smith has been a notable figure in the Portland culinary scene since he arrived in the city from the Bay Area. He is currently the chef at Yaowarat, Portland Monthly's 2023 Restaurant of the Year.  Sam talks about the experiences of traveling through Thailand with his team doing extensive research to develop the recipes for the restaurant, as well as why the team of Sam, Akkapong Earl Ninsom, Kyle Webster and Eric Nelson is such a powerhouse.   

Smith has honed his skills through experiences at renowned establishments like Zahav in Philadelphia and Ava Gene's in Portland. He has a talent and great resume helping restaurants get off the ground, contributing to the success of ventures like Spirit of '77, Ava Gene's Tusk, Sweedeedee, and Yaowarat. He was also recognized as a 2018 Portland Rising Star by StarChefs.

Sam also reveals his favorite Portland places.

Photo credit:  Thom Hilton/Eater Portland

Right at the Fork is supported by: 

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

#400 Jim Angelus - Cole Valley Tavern and Bacon Bacon

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Join host Chris Angelus for a lively conversation with his cousin Jimmy Angelus, proprietor of San Francisco's Cole Valley Tavern and Bacon Bacon. 

Jim's history, which he talks about here, includes accolades from Julia Child and Jacques Pepin, criticism from Martha Stewart, mentions on Saturday Night Live, a Chopped! appearance and a host of fun stories about the fun people in his family and circle of friends, some of whom with whom you may be familiar.  The most fun anecdote just may be his story of his Dad's fame as NYC's PAR-KING.  You have to hear that one.

Check out Jim's restaurants in SF and SFO as well as @colevalleytavern and @baconbaconsf.

 

Right at the Fork is supported by:

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

#399 Sandra Tavares - Portugal's Travel Designer

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Sandra Tavares knows the people, places and things that make up a wonderful culinary and wine journey throughout Portugal.  Sandra started her career as a journalist and found herself covering a burgeoning food scene, to the point where she realized she would enjoy developing tours and experiences for people, and taking them to the best Portugal has to offer, rather than just writing about them.  Eventually she met her husband Vitor, and as things happened, eventually they landed in a beautiful vineyard and winery owned by Portugal's benchmark Kopke wines, where Vitor developed a restaurant to serve the local bounty that complemented the wine.  And his deep contacts in the industry in turn, became Sandra's as well. 

Sandra is uniquely positioned to be the foremost authority on food and wine in Portugal.  To that end, she designed a wonderful itinerary that our podcast host Chris Angelus' Portland Food Adventures is offering in May of 2025, on which food and wine loving folks can travel with St. Jack chef Aaron Barnett to Porto, the beautiful Douro River Valley and Lisbon to take bites and sips of the varied histories and customs of the beautiful country.  The trip features two hotels and inns from the folks at Kopke as well as dining with solid Michelin-star chefs throughout the region, as well as some pub food curated by expat Don Bourassa, former Portland Yelp Community Director. 

This podcast is a fun journey outside of our area, but with Portland connections to keep us grounded!

 

The Portland Food Adventures Portugal trip is here:  https://www.portlandfoodadventures.com/portugal-with-kopke

Sandra is here on Instagram:  @simply_b_sandra 

Podcast with Don here, where he talks about moving to Portugal:  
https://rightatthefork.com/shows/2024/1/5/374-don-bourassa-international-adulting-and-inaugural-ratf-guest

 

Right at the Fork is supported by:

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

#398 Mary Cressler & Sean Martin - Vindulge

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We are delighted to have Mary Cressler and Sean Martin on the podcast to talk about their venture, Vindulge.  We talk about how it came about and evolved, especially through the pandemic, when their business model had to change.

Vindulge is a wife and husband team who create delicious ways to enjoy cooking and entertaining outside with family and friends. Combined, they have two decades of experience in recipe development, entertaining, education, writing, and professional cooking.

 

Mary Cressler: Mary Cressler is a wine, food, and travel writer, executive editor of the award-winning blog Vindulge, and co-author of the critically acclaimed cookbook, Fire + Wine, and upcoming Fire + Wine: Backyard Pizza (publishing spring 2025). Mary writes about BBQ and wine on her website, Vindulge, which received an IACP nomination for Best Recipe-Based Blog in 2020 and 2017. Mary is a certified sommelier through the Court of Master Sommeliers, recipe developer, and food and wine writer with credits in Wine Enthusiast, Serious Eats, Weber Grills Online, Barbecue America Magazine, Big Green Egg, Oregon Wine Press, and many more, and is a frequent judge for wine competitions.


Sean Martin: Sean Martin started with a career in property casualty insurance. He’d always enjoyed cooking and helped co-found Ember and Vine catering in 2014. After being awarded one of Oregon’s best wine country caterers in 2015, he continued to work with Mary on recipe development and ways to create approachable outdoor cooking recipes and helped co-author both books. Sean works with the culinary and beverage partners of Vindulge like Big Green Egg, Alfa Forni Pizza Ovens, and Federalist Wines 

They teach classes on wine, grilling, barbecue, and outdoor pizzas and are featured chefs at events throughout the country. They live on a small farm in Oregon wine country with their twin boys. You find explore hundreds of recipes at www.vindulge.com and follow them at Vindulge at all their socials. 

Right at the Fork is supported by:

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

Chris and Cort talk Travel & 2024 Election + Classic Episode (#394): Kurt Huffman talks food at PDX

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After experiencing the new Portland airport (PDX), we revisit our recent interview with Kurt Huffman of ChefStable who talks about the ins and outs of having multiple restaurants at PDX, from Grassa to Loyal Legion.  Chris and Cort express how this first impression visitors will have of Oregon and Portland is key to the area's growth.

And...

For the first time in the Right at the Fork's 10+ year history, Chris and Cort decide it's time to talk politics on the podcast, but from the perspective of travel and how the world not only looks at our country, but how history may repeat itself for generations that never experienced fascism.  Chris shares his travel experiences and how insightful he thought Rick Steves' recent episodes covering both facism taking hold in Europe and the importance of travel to open one's mind up to a larger picture.  Basically, while issues are important, democracy is at stake in this election and Rick Steves does a masterful job presenting a case for thoughtful voting.

While long, highly recommended programs to watch and share!!  

 

https://www.youtube.com/watch?v=lp6keXi0Ca0

and 

https://www.youtube.com/watch?v=d2ELvxuKMUQ

 

Right at the Fork is supported by:

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

#397 Guest Host Bill Oakley talks to Nori De Vega - @nomnom_nori

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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
https://www.patreon.com/steamedhamssociety

 

Right at the Fork is supported by:

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

#395 Jamal Hassan - Ice Cold Co.

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Jamal Hassan is a seasoned beverage consultant and the owner of Ice Cold Co., a Portland-based company specializing in clear craft cocktail ice. With over 20

years of experience in the beverage and hospitality industry, Jamal has developed and overseen bar programs at award-winning restaurants such as Ox, Tasty N’ Alder, and Mediterranean Exploration Company. A founding member of Sesame Collective Restaurant Group, he served as their Chief Marketing and Beverage Officer before transitioning to consulting full-time.

 

Jamal Hassan - @ironsheikh 

Ice Cold Co.-  @icecoldpdx 

Beverage Business Consulting - @beveragebusinessconsulting

 

Fav. places mentioned in this episode:

Ox - @oxpdx

Scotch Lodge - @scotchlodge

Palomar @palomarpdx

Pacific Standard - @pacificstandardpdx

Bellwether - @bellwetherbarco

Kachka - @kachkapdx

 

Right at the Fork is supported by: 

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

#394 Kurt Huffman on ChefStable's foray into the new terminal at PDX

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Kurt Huffman, one of the most influential and key people in Portland's food world, joins us to discuss his company ChefStable's forays into the airport dining circuit with new restaurants in PDX's brand new terminal.  Kurt informs us about what it takes to apply and gain entry, and what the metrics appear to be for the new Grassa and Loyal Legion spaces.

We also touch on where things are hot and not right now in Portland, namely the suburbs of Portland, as downtown continues to languish in the wake of the pandemic and the social protests of 2020. 

Right at the Fork is supported by: 

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

#393 Tommy Habetz -- Bunk & Pizza Jerk - - reflects on Naomi Pomeroy and how he's doing since he landed in the hospital in 2022

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Tommy Habetz is one of the most significant people in the Portland food world.  Having learned his craft from the likes of Mario Batali and Bobby Flay, he made his way out to Portland and found himself in the middle of an exciting time in the early days of Portland's burgeoning food scene.  He worked with Naomi Pomeroy at both Ripe and Gotham Tavern along side some other chefs and restaurateurs who would go on to accomplish great things as Portland became a hotbed of culinary talent.  Now, over 20 years later, Tommy owns and has built some of the city's most notable spots: Bunk Sandwiches, Bunk Bar, and Pizza Jerk.  In December of 2022, he suffered a brain aneurysm, which landed him in the hospital for four months.  He still hasn't returned to work at his restaurants, and isn't sure when and if he will.

Tommy was gracious in agreeing to come on the podcast with us to share his memories of Naomi Pomeroy, not long after her tragic death in a rafting accident.   He also talks about his big health scare, how it's changed his life and outlook as well as what he's up to and what's important to him now.

Right at the Fork is supported by: 

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

#392 Evan Gregoire - Heirloom Seedhouse

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We catch up with Farmer Evan Gregoire again, while he's on vacation in the San Juan Islands.  Even operates an urban farm, from where he supplies veggies to consumers and the restaurant industry, as well as an opportunity to purchase seeds for those growing their own.  Chris and Evan we talk about some of the joys and challenges that come with that.  We also discuss some of Evan's favorite chefs and places.

From Evan's Heirloom Seedhouse website:

At the heart of the Seedhouse beats a passion for nurturing nature’s bounty and preserving its precious gifts. We dream of cultivating a diverse array of specialty vegetables and flowers, not just for their culinary delights, but as living legacies of resilience. Our mission stretches far beyond the fields; it’s a commitment to safeguarding these resilient varieties for generations to come.

As we gaze into the future, we see a changing landscape, both in our region and our climate. It’s a call to action, urging us to deepen our understanding and connection to our local food systems. Through the simple act of planting and saving seeds, we can weave a tapestry of resilience, rooted in the soil of community and nourished by knowledge.

In our journey, education becomes our guiding light, illuminating the path towards a more sustainable tomorrow. We invite our community to join us, to learn, to grow, and to sow the seeds of change together. For in this shared endeavor lies the promise of a brighter, greener future, where every seed planted is a testament to our collective stewardship of the Earth

It’s through the valuable input of growers, chefs, and our community that we can continually refine and elevate the flavors of our vegetables. By listening to their insights, preferences, and suggestions, we not only enhance the taste of our produce but also cultivate a strong demand for these unique varieties. So, let’s keep those lines of communication open and thriving, because together, we can cultivate a truly exceptional culinary experience!

Right at the Fork is supported by: 

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

#391 ​Alexa Numkena-Anderson - @JavelinaPDX

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Alexa Numkena-Anderson @cheflex_pdx is enrolled Hopi and is Yakama, Skokomish, Cree and Mexican descent. She was born in Yakima, Washington and grew up in the greater Washington area (Toppenish, Tri-Cites and Fairchild Air Force Base).  After high school Alexa moved to Portland, Oregon to pursue a culinary career and attended Le Cordon Bleu Culinary school while also working as a line cook. 

She has worked in many kitchens across the Portland, such as @kingtidepdx (formally Three Degrees) @twr.pdx @sammichportland @imperialportland @headwaterspdx and @bullardtavernpdx as well as working for acclaimed chefs and restaurateurs such as @dougiepdx @vit0bike @lesbianmeatmaker & @lauroromero to name a few. Drawing inspiration from her grandmother, her indigenous heritage . Her grandma Stella of the Yakama Tribe with memories of fry bread, roast beef, and soups as well as her Hopi heritage With the motivations of being a new mother, she is ready to share and continuously learn about her culture’s food. Inspired by other Indigenous chefs she feels it is her responsibility to share and learn about these ancient foods and techniques.

Javelina’s main feature is fry bread and even though this food came from necessity, our people were able to make a comfort food that is still found at pow wows and family gatherings to this day. On her culinary journey she discovered the amazing bounty of native ingredients the Pacific Northwest has to offer. Using what the surrounding land has already given them and combining it with Alexa’s culture, skill and vision they hope to create a truly unique story.  

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: #94 Earl Ninsom - PaaDee, Langbaan

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This classic episode of Right at the Fork comes from late summer 2016 and our conversation with Earl Ninsom.

A lot has changed for Earl since this interview, including most recently, his restaurant Langbaan being named the Outstanding Restaurant in the 2024 James Beard Awards.

ORIGINAL POST:

Earl Ninsom opened PaaDee to find his passion. Then he took that to another step with one of Portland's most lauded restaurants, Langbaan. Now he's hoping others realize their dreams with Hat Yai and Kim Jing Smokehouse. We talked to Earl about his trajectory and place in Portland's food world.

Right at the Fork is supported by: 

Zupan's Markets: www.Zupans.com 
RingSide Steakhouse:  www.RingSideSteakhouse.com 
Portland Food Adventures: www.PortlandFoodAdventures.com
Capitola Coffee: www.CapitolaCoffee.com 
Acre Forge Knives: www.AcreForge.co (use code: CUT25 for $25 off)

#390 Althea Grey Potter - The Flavor Society

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Althea Grey Potter wanted to try something new after Oui, the wine bar at the Southeast Collective where she had generated much attention, closed due to the pandemic.  She started The Flavor Society, which produces and distributes crunchy chili oils designed for enhancing your favorite pizza (and more).  Althea was sampling her product recently at an event and her energy and enthusiasm resonated with our host, Chris.  And so we are pleased to feature Althea to talk about her hippie parent upbringing in New England, which of course leads to an east coast stuff vs. west discussion and subsequent rant, including delis!!  Althea also shares some of the challenges and processes that go into building a brand.

Enjoy and visit https://www.theflavorsociety.com/collections/all and follow @theflavorsociety

Right at the Fork is supported by: 

Zupan's Markets: www.Zupans.com 
RingSide Steakhouse:  www.RingSideSteakhouse.com 
Portland Food Adventures: www.PortlandFoodAdventures.com
Capitola Coffee: www.CapitolaCoffee.com 
Acre Forge Knives: www.AcreForge.co (use code: CUT25 for $25 off)

#389 Brooke Jackson Glidden - Portland Monthly

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One of the hardest working people in the media biz, Brooke Jackson Glidden joins the podcast between editorial positions.  Her six-year tenure at Eater as Portland's editor and writer just came to an end as she anticipates taking the editorial helm at Portland Monthly.  We talk about her trophy-case full of accomplishments at the age of 30, what she's most proud of as well as how her new position will differ, and what her goals are with the magazine.

Much of the conversation centers around how the pandemic changed so much in the food industry and how it was a struggle to cover.  

 

Right at the Fork is supported by: 

Zupan's Markets: www.Zupans.com 
RingSide Steakhouse:  www.RingSideSteakhouse.com 
Portland Food Adventures: www.PortlandFoodAdventures.com
Capitola Coffee: www.CapitolaCoffee.com 
Acre Forge Knives: www.AcreForge.co (use code: CUT25 for 25% off

#388 Chad Draizin and the Fifty Licks Fire

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On the morning of May 10, 2024, Chad Draizin woke up to a notification that his flagship Fifty Licks Ice Cream store had a little problem.  That's when the rollercoaster of information and crazy stuff started, appearing not to be a big deal but in short time turning out to be a major fire and smoke problem. Chad joins us to discuss the challenges the damaging fire presents to his business and what needs to happen to think about opening that location again.   

We also talk about the parade of challenges that have faced Fifty Licks (and this, Chad) from the initial Clinton Street location to renovating the Burnside store, only to have it sustain the fire.  This, all after weathering the pandemic.

Chad is one of our favorite guests.  Chad also shares a few of his favorite Portland haunts.  

Right at the Fork is supported by: 

Zupan's Markets: www.Zupans.com 
RingSide Steakhouse:  www.RingSideSteakhouse.com 
Portland Food Adventures: www.PortlandFoodAdventures.com
Capitola Coffee: www.CapitolaCoffee.com 
Acre Forge Knives: www.AcreForge.co (use code: CUT25 for 25% off

#387 Elias Cairo - Olympia Provisions. Alpenrausch and Bar Casa Vale Inbox

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Elias Cairo is the co-owner and head salumist at Olympia Provisions in Portland. Cairo grew up in a Greek-American family, where he learned to appreciate the value of handmade food. He later traveled to Europe to apprentice with master chefs and butchers, where he honed his skills in charcuterie. In 2009, Cairo returned to Portland and founded Olympia Provisions with his sister and partners, which has since become renowned for its high-quality artisanal meats.

Lately, Eli has been propagating a message on social media comparing OP to larger meat companies, and on this podcast we talk to him about the differences in practices, including the questions consumers can ask retailers and meat companies to find out exactly what's on their plates.

Cairo is also involved in other business ventures including the restaurants Bar Casa Vale, Olympia Provisions and most recently, Alpenrausch. We also talk about life balance, and how he best keeps so many balls in the air, and what makes him happiest in and out of work.

Right at the Fork is supported by: 

Zupan's Markets: www.Zupans.com 
RingSide Steakhouse:  www.RingSideSteakhouse.com 
Portland Food Adventures: www.PortlandFoodAdventures.com
Capitola Coffee: www.CapitolaCoffee.com 
Acre Forge Knives: www.AcreForge.co (use code: CUT25 for 25% off