Right At The Fork

Upon the very sad news of the passing of Chef Lauro Romero on February 16, 2024, we revisit our interview with him from 2021.   After this interview, Chef Romero left Republica to start his lauded pop-up, Clandestino. From there, he was hired as chef du Cuisine to build a menu and team at Bellpine, the new restaurant at Portland's new Ritz Carlton hotel and luxury apartments.    At the time of this writing, the cause of death is unknown. The Portland food community is quite sad and devasted about his death.  Here is a rare opportunity to hear Chef Romero talk about his life in his own voice, unedited. RIP, Chef.    Right at the Fork is supported by:  Zupan's Markets: www.Zupans.com RingSide Steakhouse:  www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com --- Original Show Notes: Lauro Romero, chef of República  , a new hotspot on the Portland food scene, joins us to discuss his childhood and Mom's influence in his native Mexico on his food sensibilities.  We track his journey

We head east to enter into a conversation with Lindsay Gott, who is growing a tasty brand of frozen baked goods, Gateaux, from Hood River, Oregon.   Lindsay worked at one of the world's powerhouse ad agencies for years, when she had the calling to cook, and found her way to Paris and Le Cordon Bleu and then cooking in excellent restaurants like Chez Panisse.  Knowing she didn't want to work in restaurants, per se, she fell in love with a man from Oregon and moved north from the Bay Area, eventually selling her goods at a local Hood River farmers market.  From there, she opened a deli and bakery.  Then, the pandemic storm hit and she began developing and honing her frozen goods for retail sales.  Now her Gateaux cakes can be found in grocery stores throughout the Northwest, including Zupan's, and now Lindsay has eyes on new, larger markets.  Lindsay takes through her journey from concept, selling, naming, packaging, producing, and more, right to grocer's freezer case, to table.     Right at the Fork listeners

Head Chef at Portland's Canard and Le Pigeon, Dana Francisco joins us to talk about his roles at the restaurants, the joys of working with Gabe Rucker, as well as what brought him to Portland from his positions of responsibility at important corporate restaurants as well as his other experiences. Dana discusses his strengths and weaknesses in the kitchen and at home, as well as his guilty pleasures between the two places.   It's a nice, frank discussion about humility and what it takes to succeed in 2024 in Portland Oregon in the restaurant business, and what makes Canard and Le Pigeon such consistent mainstays.   Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com  Learn more about Chris' trips here: www.PortlandFoodAdventures.com 

Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com  We delve into another side of  Urdaneta chef Javier Canteras, his love of music. Chef Javier talks about his early influences from his childhood, as he moved from Spain to Tulsa, Oklahoma.  Arriving not speaking a word of English, he found it difficult to assimilate. He escaped into a love of 80s metal music, eventually finding his way into various bands. Later in life, he followed his band's drummer to Portland.  That didn't pay the bills, so he turned to kitchens because it's one place he was comfortable, as both his parents instilled a love of cooking in him. Starting as a dishwasher, he worked his way up, landing a spot on a TV cooking competition show, taking the $100k prize as a means to turn his Basque Supper Club into what is now Urdaneta.   We also talk about Javi's trips with host Chris Angelus' Portland Food Adventures and why Spain is such a great destination.    www.portlandfoodad

Alexander Diestra grew up in Peru and made his way to Portland, honing his cooking skills at places like Clarklewis and Saucebox.  Currently, he is Executive Chef at King Tide Fish and Shell at the Kimpton Riverplace Hotel. Alex talks with Chris about how running a hotel restaurant differs from a standalone, like Andina, where he was head chef through the pandemic and navigated those waters before making the current move.   Alex shares his thoughts not only on managing people in a kitchen in 2024, but also his work/life balance, now that he and his wife have a toddler at home.   Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

We look back to January 2023 and this episode with Joel Gunderson: Joel Gunderson comes by RATF to talk about his second venture with Chef Aaron Barnett, Heavenly Creatures. Joel talks how the pandemic has reshaped hospitality, and also resets  Portland back to something that resembles the spirit of 2010, when he and Barnett opened Restaurant St. Jack. Joel reminisces about meeting Aaron while partying and how Aaron encouraged him to familiarize himself with wine so they could open a restaurant together in Portland. Joel has since uncorked wine programs at 11 restaurants in Portland, shaping a storied career that's got many tasty years ahead of him.  Right at the Fork is supported by: Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com 

Alan Maniscalco  and Shan Wickham, proprietors of The Lucky Horseshoe Lounge and Rally Pizza, join us to talk about their new spot on Clinton as well as Rally Pizza's residence at Victor 23 Brewing.  We also talk about Alan's significant history as co-founder of Ken's Artisan Pizza    Brief bios:   Shan grew up in Des Moines, Iowa. She graduated from the University of Iowa, where she worked as a librarian before moving to San Francisco to attend California Culinary Academy’s Baking and Pastry program. Alan grew up in San Jose, California, as part of a large Italian-American family. He became a bread baker in his early twenties, first in Portland and then Phoenix, AZ.  Alan and Shan met working at Restaurant Zibibbo in Palo Alto, CA. They’ve worked almost exclusively as a team ever since, they moved to Portland with their daughter Sage in 2003. Alan worked as Production Manager at Ken’s Artisan Bakery before co-founding Ken’s Artisan Pizza in Portland, Oregon, where he was the Executive Chef from 2006-2016.

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

Gary the Foodie has more appearances on Right at the Fork than any other guest, so it's fitting that we complete our tenth year with an episode featuring Gary's current favorites in Portand,  Gary goes over his top 10 pizza places, top 10 new restaurants, and even his current top 10 overall in PDX.    Always a fun talk, Gary is the ultimate PDX food world insider. Insta @GaryTheFoodie   Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

Bill Oakley is back (see episode #313)! 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. Using the Portland Steamies and the National Steamies as a foundation for conversation, we touch of some of Bill's favorite places he ate in 2023. If you're a fan of pizza, you may want to listen, as Bill lists some of his favored frozen varieties one can order online. It's a fun conversation with one of the most creative legends in Portland, who also happens to love food. (But don't call him a "foodie!") 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  Portl

We are going all the way back to January of 2014 and our first episode ever with Don Bourassa of Yelp. From our original post: Chris and Heather introduce the podcast, and sit down with Don Bourassa, Portland Community Manager for Yelp!, to talk about chefs’ love/hate relationship with the review site.   Right at the Fork is supported by: Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com 

Sherri Brown has quite a broad background when it comes to travel and food.  She's lived in lots of places, traveled the world and sought adventure wherever she goes.  Sherri met host Chris on one of his Portland Food Adventures trips on the Snake River, where they talked Portland food to the point where one of the guests asked them to stop!.  On this episode, Sherri showcases the best of Portland's neighborhood's food to tourists and locals alike, as proprietor of Portland by Mouth Food Tours.  She talks about the evolution of her business, what people tend to like and what her plans may be for her food business in the future.  Sherri also shares some of her faves with us.   https://portlandbymouth.com/   Sherri Brown Photo Courtesy of Luxe Beat Magazine   Right at the Fork is supported by: Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com 

Peter Kost grew up in Seattle, where his love for food was established as the son of farmers who sold their goods at the Seattle Public Market.  Peter's journey has taken him from restaurant work to wine sales to a long stint at Zupans in grocery management to landing his first restaurant, Lucy's Table on NW 21st in Portland.  It was there when he met a fellow by the name of Ken Forkish, from whom he'd buy breads at Ken's Artisan Bakery.  Listen to the podcast to hear how that relationship evolved to the point where Peter became the only one Ken had in mind when he was ready to pass his iconic Ken's Artisan Pizza on to a new generation.  We will hear how Peter is determined to honor the legacy Ken built and get a hint of what his plans are going forward..    https://kensartisan.com/pizza https://www.carinalounge.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 

Tireless food and industry advocate Erika Polmar joins us to discuss the nefarious plans Dollar General and other stores like it have to decimate local food economies.  Erika shares the history of this movement starting with Walmart and the vacumm left in their wake for Dollar stores to step in and suck dollars from small towns, leaving a less healthy populace and food system as a result.   We also begin with an epilogue from Erika about her 20 years doing farm dinners -- what their purpose was -- some of the joys and challenges, and why she decided to cease producing them.   Links: Main P&P page with a link to the fund on the home page and in the menu https://www.plateandpitchfork.com The fund page is: https://www.plateandpitchfork.com/p/about/plate--pitchfork-producer-fund To become an advocate for independent restaurants & bars, become a donor or email subscriber by visiting: https://www.independentrestaurantcoalition.com   Right at the Fork is supported by: Zupan's Markets: www.Zupa

Flashing back to August of 2023 and our conversation with John Denison.   John Denison joins us at a time of big changes in his life.  Having just opened his seafood bar, Câche Câche, he's on the cusp of marriage to a woman he met in Paris four years ago while working at Verjus.  We will follow John on his culinary journey from the Portland Meat Collective and St, Jack, where he met Kate Hill and found a way to follow her to her beautiful Camont in Gascony.  It was there  where French cuisine got into his soul.  He moved over to Barcelona and the world-famous Tickets to gain key experience in that kitchen before heading to France for four years.   Just as the pandemic started, John and Maddie decided to jump from France to Portland, where they both landed jobs at notable restaurants, St. Jack and Nostrana, respectively.   Now at Câche Câche, John fuses his love of French food with his background growing up in the DC area, delving into the foods of the mid-Atlantic coast. cachecachepdx.com   Right at the Fork

Canada born, LA-bred chef Aaron Barnett was on the path to becoming a veterinarian when he decided to bail and pursue his passion. From an early age, Aaron Barnett’s parents instilled in him a love of food. He was eating snails and dining on his mom’s home-made ceviche when other kids were munching PB & J. He attended culinary school in California before working in Vancouver, BC, and back in San Francisco. He moved to Portland and served as Executive Chef at two culinary icons. Portland proved to be exactly the market Aaron was looking for and gave him the confidence to open his dream restaurant, St. Jack. While Aaron had experience in different styles and cuisines, he became known as one of the best French chefs in the West. As a result, the Lyonnaise eatery garnered Eater Restaurant of the Year and Aaron became a StarChef Rising Star. Aaron opened another restaurant, La Moule, before consulting with other restaurants like Scotch Lodge, both of which opened to significant fanfare.  In 2022, Aaron opened

We are pleased to welcome Hillary Dixler Canavan to the podcast Hillary is Eater’s national restaurant editor. Starting in the industry in New York, Hillary landed at Eater in 2013, and now she defines the scope of Eater's restaurant coverage throughout the USA. We caught up with her when she was in Portland to promote her new book, Eater: 100 Essential Restaurant Recipes from the Authority on Where to Eat and Why It Matters, which celebrates America’s iconic restaurants with must-eat recipes and cooking tips from the most popular and influential dining establishments across the country, from the best street carts to pillars of fine dining and everywhere in between.   We talk about how Eater covers restaurants, and some of the challenges in the industry now and how operators might tackle them, as well as a discussion about her book; how she determined which restaurants and chefs with whom to work, what people might get from it, as well as Portland's restaurants with recipes published in the book.   @hillarydi

Our guest this week is Kathy High from Bay City Kitchen. Kathy High is a former Connecticut yankee and current pie enthusiast, with childhood training in why currants belong in jam and how Mark Twain handled conversation flow at dinner parties. Like most classically trained professional bakers, she cut her teeth in careers as a trainer for Borders Books and Music and multiple positions in museum education. After a stint in Atlanta battling kudzu and the challenges of catering in Georgia, a chance encounter with a craigslist ad brought her and her partner to the Pacific Northwest. Ten years, one million bagels, multiple tryouts for team USA for the Coupe du Monde de la Boulangerie and a pandemic later, she and her professional partner, chef Derek McCarthy, opened Bay City Kitchen on Tillamook Bay. Kathy spends her time making more pastries, lavishing affection on her cats, fostering native plants and exploring the joys of coast time. .When in doubt, she brings the pie.   @baycitykitchen   Right at the Fork is

We're looking back to March of this year, and our conversation with  Ben Edmunds - Brewmaster at Breakside Brewery in Portland - where he oversees the company's production brewery and at the time, two pub breweries. Since this interview, they've opened up a location in Lake Oswego, Astoria - and their long talked about Beer Garden and Beer Hall in Beaverton. We talk about his background, growing up in the mid-west, to what ultimately inspired him to change careers as a high school teacher and go into brewing.   Under Ben's guidance, Breakside has won many medals at national and international competitions - including 8 World Beer Cup Awards. Hear the behind the scenes decision making moments that have made Breakside what it is today - including the introduction of a new year-round witbier. Plus - where does Ben eat and drink when he's not at Breakside. Right at the Fork is supported by: Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAd

Our conversation this week is with Sylvan Mishima Bracket, chef and owner of Rintaro in San Francisco's mission district.  Sylvan went to college in Portland, attending Reed College, and then began working at Portland area restaurants, including Genoa with Cathy Whims.  In 2007, Sylvan first started a catering company turned bento shop - before opening his acclaimed Rintaro in late 2014.   Hear about Sylvan's upbringing in Northern California, his time in Portland and how he created Rintaro the restaurant and in turn, Rintaro the cook book. His new book: Rintaro: Japanese Food from an Izakaya in California comes out October 10th. And don't miss Sylvan at  book event at Powell's Books on October 14th at 3pm.   Right at the Fork is supported by: Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com