Right At The Fork

We look back at our January 2025 conversation with Frank Squillo of Wanda's Cafe & Bakery. ORIGINAL POST:   Frank Squillo has had quite a storied career, but as he points out in this episode, there are definite parallels between his career as a radio host and now, as co-owner of the storied Wanda's Cafe and Bakery, a mainstay of the North Oregon Coast that he purchased with his husband in 2019 and has operated since. We talk about what it takes to run a successful restaurant on the Oregon Coast - the key ingredients in the business and in the recipes.  We'll even go into the things he's learned and how he deals with challenging situations and challenging people.   We talk a bit about life at the coast, the places Frank enjoys most and his involvement in local politics and theater. Frank shares some anecdotes about his interviews from his radio days with Joe Rogan and his favorite guest, Sammy Hagar, and why both of them are great memories for him.  He even talks about what it took to interview people who

Chef Allen Routt and his wife Jessica just celebrated their 20th year as proprietors of Newberg's The Painted Lady.  It's been a long, focused run to accomplish such a feat in this challenging restaurant world. Allen's interest in food started in Virginia as a boy, out in the yard and in the forest, right to his family kitchen.  His Mom and grandmas influenced his keen interest.  Staying at his grandmother's place in Florida, he found the diversity of ingredients intriguing.     His food career started in a Mexican restaurant, then a storied chef at a nearby Brazilian restaurant wrote him a recommendation to go to CIA, and from there the path was created.  Back in Florida, he met Jessica, and they made their way through various spots back to Oregon, where they saw a fantastic opportunity in the Willamette Valley.  This a fun episode that fills in some of the blanks on Allen's history and philosophies. https://www.thepaintedladyrestaurant.com/about @paintedladynewberg   Right at the Fork is supported by: 

We're flashing back to October 2024, and our conversation with Nori De Vega, with Right at the Fork guest host: Bill Oakley.   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 advancem

This week, we talk to John Dyss, Executive Chef at RingSide Steakhouse. We talk about his upbringing in Northern California, his venture into the food world - and quite possibly his hand in changing pizza forever. We also talk about his upcoming knife demo with Steelport Knife Co. on May 31st. Get more information about the event and how you can attend here. Right at the Fork is supported by:  Zupan's Markets: www.Zupans.com  RingSide Steakhouse:  www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

Ben Jacobsen is the founder of Jacobsen Salt Co., renowned for producing premium sea salts harvested from Netarts Bay on the Oregon Coast. Established in 2011, Jacobsen Salt Co. has become an iconic food brand in the Pacific Northwest and beyond.  Jacobsen's journey into the world of salt began during his time living in Denmark and Norway, where he developed an appreciation for the quality and versatility of artisan sea salts. Upon returning to the Pacific Northwest, he embarked on an extensive search, testing over two dozen coastal sites, before selecting Netarts Bay for its clean, clear waters and high salinity - ideal for salt harvesting.  Ben shares with us some of his cherished food and industry anecdotes, as well as some insights on growing a brand in the food industry.  JacobsenSalt.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

Sandro Paolini joins us to discuss all things gelato!  He's the founder and gelato artisan behind Pinolo Gelato on Division St. in Portland. Born in Pisa, Italy, Paolini has a rich background in agriculture and forestry, which deeply influences his approach to crafting authentic Italian gelato. After moving to the United States, he combined his agricultural expertise with culinary passion, and was the inspiration for to bring the art of handmade authentic gelato to Portland, He opened Pinolo Gelato in 2015 and has been learning and honing his craft ever since.   Pinolo Gelato is located at 3707 SE Division St, Portland, OR 97202 and can be found at https://www.pinologelato.com/ also @pinologelato Instagram.   Right at the Fork is supported by:  Zupan's Markets: www.Zupans.com  RingSide Steakhouse:  www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

This Right at the Fork Classic comes from July of 2016, and our conversation with Lisa Schroeder. ORIGINAL POST: Chris feels that Lisa Schroeder should be cited as "Portland's Official Mother."  Lisa visits the RATF studios to talk about the challenges of running a packed Portland culinary institution, especially in light of a the increased responsibilities she's taken on to provide love and care to her grandchildren.  Lisa shares some stories and grief of the loss of her beloved daughter, Stephanie. Photo by Tim Sugden, About Face Magazine. Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com  San Pellegrino: www.SanPellegrino.com

We venture out to Manzanita for this podcast, and take the opportunity to chat with Michael Mudd, the proprietor of Manzanita Mudd Dogs. Whether you have been to or plan on visiting Manzanita, the story of how the iconic Manzanita Mudd Dogs started to how Michael and his brother Brad took over the operation of the business from their parents, Jim and Lynn Mudd, is an awesome story.   Michael talks about how and why his parents started serving hot dogs from their driveway in Manzanita, and how that led to the Mudd Nick Foundation, which provides kids with wonderful enriching opportunities to go to camps and travel worldwide through their charitable efforts.  It was truly a team effort to find that purpose, and now the foundation and hot dog business is going strong, evolving and thriving.   Hearing Michael's recollection of leaving the corporate world to make authentic Chicago Dogs is something so many of us would envy, and we'll get to hear how that's worked out for Michael.   Manzanita Mudd Dogs serves more

We look back to April of last year, and our conversation with Rob Sample of Mother's Bistro. ORIGINAL POST: Rob Sample joins us on the podcast.  He's the Chief Schmoozing Officer at Mother’s Bistro, where his wife Lisa has been well known as the chef and restaurateur since 2002.  Lisa just won the area's "Most Remarkable Woman" award on KOIN and we thought there was no one better to talk about why that's an apt designation for Lisa than Rob.  Rob has lots of Portland stories to tell, and also stores of raising two young kids with Lisa after tragedy struck a few years ago.  So, we talk about that and hear what a remarkable and wonderful couple Rob and Lisa are. Right at the Fork is supported by:  Zupan's Markets: www.Zupans.com  RingSide Steakhouse:  www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

Joel Gunderson  of Heavenly Creatures, Coopers Hall, Grassa, St. Jack and a host of places, joins us again to talk about how deeply Trump's tariffs would affect the wine and restaurant industries.  Coincidentally, the tariffs were suspended just minutes before we started recording this episode.  But we talk about the stress uncertainty puts on the industry and how things have just begun to bounce back in Portland.  We also touch on what it takes to become one of the most celebrated people in the industry nationwide, and some of the ways his staff approaches hospitality.   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 Okazaki aka @garythefoodie joins us for the umpteenth time to share information on his favorite pop-up restaurants in Portland, including where to find them on Insta, and where they take place.  Also, he'll go over some of his most anticipated openings in 2025. 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 are joined by two of the people responsible for the accolades and wonderful food that comes out of the kitchens of Gado Gado and Oma's Hideway.  DaMenga Weaverhuff is Executive Chef, and has been leading the kitchens for a good while now, while Tom Pisha-Duffly is the owner and since Chef DeMenga's promotion has assumed a larger role, which we discuss in some detail during this interview.   DaMenga was born and raised in Columbus Ohio, where he realized he wanted to be in the restaurant industry. He spent four years at the University of Cincinnati studying business before moving to Portland in 2019, landing at Grassa for a year before the pandemic happened. After that hiatus, he found his way to Gado Gado as CDC, earning the respect of the Pisha-Duffly's to earn him the Executive Chef position at two of Portland's most well-regarded restaurants.   Also, you may join Chefs Tom and DaMenga at Steelport Knife Company on Sandy Blvd, Saturday, March 29th, between 11 and Noon for a knife skills demo and some ta

Visit www.localocean.net for details on the Fin & Feast dinner with Andrea at Local Ocean in Newport. We go back to December 2024 and our converation with Andrea Falaschi, ahead of his visit to Oregon for the Oregon Mailata and special Fin & Feast dinner at Local Ocean in Newport. 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 th

Tony Bixler, president of Local Ocean Seafoods, joins us to discuss the history of Local Ocean, as well as his journey in Oregon in restaurants and life to get where he is today.  We will talk about what makes Local Ocean very special and the extra challenges it takes to serve fresh seafood to so many every day.   We also discuss a special event at Local Ocean on March 30, 2025 where 4th generation Tuscan butcher Andrea Falaschi joins Chef Enrique Sanchez-Rodriguez at Local Ocean for a special Land N Sea dinner, a rare event at Local Ocean.  https://www.localocean.net/news-events/fin-feast-an-evening-with-tuscan-butcher-andrea-falaschi-pfa   Tony shares some of his favorite Central Coast food spots, also.   Right at the Fork is supported by: Zupan's Markets: www.zupans.com  RingSide Steakhouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.portlandfoodadventures.com 

Now that Ken's Artisan Pizza has officially opened in downtown Bend, we return to our conversation wtih Peter Kost from November of 2023.    ORIGINAL POST: 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..    Right at the Fork is supported by: Zupan's Markets: www.zupans.com  RingSide Steakhouse: www.RingSi

Right at the Fork is supported by:  Zupan's Markets: www.Zupans.com  RingSide Steakhouse:  www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com   Taking a trip to Tuscany?  You'll want to listen to this episode with Elisa Acciai, who's been a tour guide in Florence for years.  We talk about her journey from being a Concierge at a 5-Star hotel in Florence to becoming a guide in one of the world's most popular destinations, including the requirements to be licensed to do so in Italy.  The balance of family/work life as well. She'll share a few of her recommended restaurants and experiences in Florence and in the Tuscan countryside in this podcast.  Best practices for tipping various services in Italy, a must for all people touring the country. You can visit Elisa with her dearest American "sister," Astrid Ensign in September 2025 as host Chris Angelus takes a group to Tuscany to take in the Uffizi and the best historical sites in Florence with Elisa, as well as celebrating the A

This is a must-listen.  Chef Jose Camarena, Executive Chef at Portland's highly regarded República, may just be the youngest guest of over 400 on our podcast.  But you wouldn't know it if we hadn't drawn attention to that fact.  At just 24, he's in a position few others are at his age, and it's easy to see how he got as far as he's gotten at such a young age.   We talk about his family Sunday dinners, how he became interested in the food industry and how his family lineage of hard work in horse grooming instilled in him the grit to work hard to reach success in a tough industry.   We cover some of the places he's worked, who Lalo's Portland mentors have been, including chef Lauro Romero, who passed away two years ago, leaving a huge hole in many hearts.   Chef Lalo will be appearing at Steelport Knife Company on 2/22 in the first of a series of knife skills classes Steelport is putting on at their Sandy Blvd factory, where you can meet him and learn some helpful knife skills.  Stay tuned to Right at the Fork

Meg Cotner is a freelance writer and editor based in Portland, Oregon via various other places including California to New York..  Meg publishes Bridgetown Bites, which covers restaurants, bars, cafes, food trucks, events, and includes opinion pieces, all centering on the Portland food world.. The site focuses on  openings and closings news, while dabbling in reviews and other editorial content.     We talk about what it requires in time and effort to keep up the site, as well as Meg's personal and business objectives and her writing and eating background that led her to Portland and starting her website.   Meg also provides a great list of her favorite places to eat and sip, some off the radar, some on.  It's worth a listen just go be clued into what someone who's out there enjoying and thinking about the food world thinks are places you should go!   www.bridgetownbites.com   Right at the Fork is supported by:  Zupan's Markets: www.Zupans.com  RingSide Steakhouse:  www.RingSideSteakhouse.com  Portland Fo

We look back to our conversation with Alexa Numkena-Anderson from July of 2024:   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,

Frank Squillo has had quite a storied career, but as he points out in this episode, there are definite parallels between his career as a radio host and now, as co-owner of the storied Wanda's Cafe and Bakery, a mainstay of the North Oregon Coast that he purchased with his husband in 2019 and has operated since.   We talk about what it takes to run a successful restaurant on the Oregon Coast - the key ingredients in the business and in the recipes.  We'll even go into the things he's learned and how he deals with challenging situations and challenging people.     We talk a bit about life at the coast, the places Frank enjoys most and his involvement in local politics and theater.   Frank shares some anecdotes about his interviews from his radio days with Joe Rogan and his favorite guest, Sammy Hagar, and why both of them are great memories for him.  He even talks about what it took to interview people who really didn't have any interest in being in front of a mic for an interview.   Take a listen and find out