With a new child on the homefront, Alex Diestra is poised as the new Executive Chef at Portland's iconic Andina Peruvian restaurant, where he's also helped develop&nbsp;their new outdoor/take-out concept, Chicha. His pedigree is strong, after having worked in kitchens at Bruce Carey's Saucebox and Clarklewis, but also growing up with Peruvian food from childhood.&nbsp; Chris and Alex talk about his moving to Portland from Peru at age 19, how he became a chef as well as his feelings about being at the helm of Andina as it changes with a younger&nbsp;generation running the show,&nbsp;as well as the format changes after Covid. This episode of Right at the Fork is sponsored by: Zupan's Markets:&nbsp; Finex:&nbsp;&nbsp;&nbsp; RingSide Steakhouse:&nbsp;  Portland Food Adventures:&nbsp;&nbsp;

#278 Alexander Diestra - New Executive Chef at Andina + Chicha

It's been a while since Eater Editor Brooke Jackson-Glidden joined us.&nbsp; This will be our first visit with Brooke since the pandemic.&nbsp; We talk about her job and having to work it mostly from home over the past year, reporting versus criticism, what the future of the food industry might look like, as well as some of the restaurants and carts Brooke is most excited about as we begin to emerge from under Covid clouds. This episode of Right at the Fork is sponsored by: Zupan's Markets:&nbsp; Finex:&nbsp;&nbsp;&nbsp; RingSide Steakhouse:&nbsp;  Portland Food Adventures:&nbsp;&nbsp;

#279 Brooke Jackson-Glidden - Eaterpdx

Katherine Benvenuti, pastry chef and proprietor of Fills Donuts, joins us to talk about all the ups and downs she's experienced since opening Bar King six days before the pandemic.&nbsp; That upheaval has led to her new venture, Fills Donuts, as well as being partner in the new Tasty restaurant.&nbsp; 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:&nbsp; www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com

#282 Katherine Benvenuti - Fills Donuts

Neal Corl, chef-in-residence at Ristretto Roasters, has an exciting new venture that combines his passions: Oaxacan food, Mezcal, and coffee.

#10 Neal Corl, Ristretto Roasters/Mezcal Cena

Chris Schultz, CEO of Portland's iconic brand Voodoo Doughnut, joined the company in 2017 to bring his 30+ years experience in the restaurant industry to the company. Prior to taking over the leadership of Voodoo, he helped Mod Pizza expand nationwide and before that, worked at Starbucks during its&nbsp;rapid expansion.&nbsp; Since coming aboard, he's helped Voodoo expand into new markets and weather a pandemic.&nbsp; We talk about bringing Voodoo and its Portland ethos&nbsp;to new markets, what the criteria is, and how it's been accepted.&nbsp; Chris drops hints at new locations and also announces a new paintjob&nbsp;for their flagship store, taking place as we spoke. &nbsp; We get to know a bit about Chris, too.&nbsp; Where he eats in Portland, what he thinks of Blue Star, as well as his love of the Pacific Northwest after transplanting here from Southern California 20 years ago. &nbsp; We interviewed co-founder Tres Shannon just before he brought Chris on to run the company in 2016.&nbsp; One of our favorite episodes:&nbsp;&nbsp; &nbsp;  &nbsp;  Right at the Fork is supported by: Zupan's Markets:  Oregon Dungeness Crab: &nbsp;  RingSide Steakhouse:   Portland Food Adventures: &nbsp;

#350 Chris Schultz - CEO, Voodoo Doughnut

Don Bourassa was Right at the Fork's first guest ever in 2014. Back then, he was the Community Director for Yelp.&nbsp; Now, he's moved to Porto, Portugal with his wife and among&nbsp;his&nbsp;many&nbsp;endeavors, he writes on substack:&nbsp; International Adulting.&nbsp; 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.&nbsp; Also, having traveled the world, his thoughts on Portland as a food city.&nbsp; We also get a taste of Portugal, where, among other tasty morsels of info, his wife has created a community of Vegans.&nbsp; &nbsp;  Insta @thedonb &nbsp;  Right at the Fork is supported by: Zupan's Markets:&nbsp; RingSide SteakHouse:&nbsp;&nbsp; Portland Food Adventures:&nbsp;

#374 Don Bourassa - International Adulting and Inaugural RATF Guest

Kris Trimble is a professional barista at Capitola Coffee. &nbsp;  He started getting into coffee during&nbsp;undergrad days in Grand Junction, Colorado.&nbsp; Going to cafes and trying different types of coffee started him on his path. Kris started making french presses at home and it evolved from there. He's always&nbsp;been drawn to coffee - the process, the ritual, the time and intention put into the final product. From studying Counseling Psychology in undergrad, to Marriage, Couples, and Family Therapy in grad school - he always had his&nbsp;mind on how slowness and sensory experience impacts our psyche.&nbsp; &nbsp; Grad school at Lewis and Clark eventually brought him to Portland. The hyper-local and intense attention to detail he witnessed in Portland drew him in. His&nbsp;first coffee job was part time at one of Portland's first micro-roasters Kobos Coffee. After they were acquired by Groundwork Coffee, he was promoted to Coffee Educator and Trainer. He fell in love with this role and was stoked to be around other people that are stoked about coffee!&nbsp; Since then, he's lived the dream and feels it was his calling. &nbsp; Capitola Coffee does cuppings and sells fine retail coffee and provides a relaxing environment just across the popular food carts on Mississippi.&nbsp; Go see Kris and order coffee the way you like it and enjoy their beautiful shop. &nbsp;  Right at the Fork is supported by:&nbsp; Zupan's Markets: www.Zupans.com RingSide Steakhouse:&nbsp; www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com

#380 Kris Trimble - Barista @ Capitola Coffee

With the news that Ken's Artisan Pizza has 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.&nbsp; 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.&nbsp; 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.&nbsp; 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.&nbsp; We will hear how Peter is determined to honor the legacy Ken built and get a hint of what his plans are going forward..&nbsp; &nbsp;   Right at the Fork is supported by: Zupan's Markets:  RingSide Steakhouse:   Portland Food Adventures: &nbsp;

RATF Classic: #370 Peter Kost - Ken's Artisan Pizza and Carina Lounge

Right at the Fork is supported by: Zupan's Markets:  RingSide Steakhouse:   Portland Food Adventures:  With the news that Berlu Bakery is closing (to relocate), following the perminant closure of Berlue last November - we wanted to revisit our conversation with Vince Nguyen just after his James Beard Foundation award win (Best Chef NW).&nbsp; Original post This week Portland had a big week at the James Beard Awards, and one of those big winners was Vince Nguyen of Berlu, taking home Best Chef NW/Pacific honors.&nbsp; And speaking of honors, it's an honor to have Vince on the podcast for a second time, this time talking about his feelings going into, during and after winning his big award.&nbsp; We will talk about his team, how he gets so much satisfaction from their growth, what this means for him professionally, as well as things like work/life balance and the labor situation in Portland. We will also hear some glimpses about how Vince would like to expand Berlu and what that would take. Enjoy this talk with Vince, who surely will endear himself to you and make you want to enjoy his talents at Berlu, if you haven't been already.&nbsp; And make note of his Venmo handle.&nbsp; It just may be a way to get a table!!&nbsp; :-)&nbsp; (That's said tongue in cheek)

RATF Classic: #353 Vince Nguyen - Berlu, Berlu Bakery

&nbsp;      Sandra Tavares knows the people, places and things that make up a wonderful culinary and wine journey throughout Portugal.&nbsp; 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.&nbsp; 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.&nbsp; And his deep contacts in the industry in turn, became Sandra's as well. &nbsp; Sandra is uniquely positioned to be the foremost authority on food and wine in Portugal.&nbsp; 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&nbsp;food and wine loving&nbsp;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.&nbsp; 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. &nbsp; This podcast is a fun journey outside of our area, but with Portland connections to keep us grounded! &nbsp; The Portland Food Adventures Portugal trip is here:&nbsp;&nbsp; &nbsp; Sandra is here on Instagram:&nbsp;&nbsp;@simply_b_sandra &nbsp; Podcast with Don here, where he talks about moving to Portugal:&nbsp;&nbsp;  &nbsp;  Right at the Fork is supported by: Zupan's Markets:&nbsp; RingSide SteakHouse:&nbsp;&nbsp; Portland Food Adventures:&nbsp;

#399 Sandra Tavares - Portugal's Travel Designer

We look back to our conversation with Alexa Numkena-Anderson from July of 2024: &nbsp; 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).&nbsp; 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.&nbsp; 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 &amp; @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&nbsp;and combining it with Alexa’s culture, skill and vision&nbsp;they&nbsp;hope to create a truly unique story.&nbsp;&nbsp; Right at the Fork is supported by:&nbsp; Zupan's Markets:&nbsp;&nbsp; RingSide Steakhouse:&nbsp;&nbsp;&nbsp;  Portland Food Adventures:&nbsp;

RATF Classic: #391 ​Alexa Numkena-Anderson - @JavelinaPDX

Meg&nbsp;Cotner is a freelance writer and editor based in Portland, Oregon via various other places including California to New York..&nbsp; Meg publishes Bridgetown Bites, which&nbsp;covers restaurants, bars, cafes, food trucks, events, and includes opinion pieces,&nbsp;all centering on the Portland food world.. The site focuses on&nbsp;&nbsp;&nbsp;and&nbsp;&nbsp;news, while dabbling in reviews and other editorial content.&nbsp;&nbsp; &nbsp; 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.  &nbsp; Meg also provides a great list of her favorite places to eat and sip, some off the radar,&nbsp;some on.&nbsp; 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&nbsp;go! &nbsp;  &nbsp; Right at the Fork is supported by:&nbsp; Zupan's Markets:&nbsp;&nbsp; RingSide Steakhouse:&nbsp;&nbsp;&nbsp;  Portland Food Adventures:&nbsp;

#408 Meg Cotner - Bridgetown Bites

This is a must-listen.&nbsp; Chef Jose Camarena, Executive Chef at Portland's highly regarded República, may just be the youngest guest of over 400 on our podcast.&nbsp; But you wouldn't know it if we hadn't drawn attention to that fact.&nbsp; 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. &nbsp; 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. &nbsp; 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. &nbsp;  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.&nbsp; Stay tuned to Right at the Fork for interviews with more Steelport chefs. &nbsp; We also talk about his Mazatlan favorite places, as well as his faves in Portland.&nbsp; And we wish him well with his wedding coming up in March! &nbsp;   @ @ @  &nbsp;  Right at the Fork is supported by:&nbsp; Zupan's Markets:&nbsp;&nbsp; RingSide Steakhouse:&nbsp;&nbsp;&nbsp;  Portland Food Adventures:&nbsp;

#409 Jose Lalo Camarena - República

Now that Ken's Artisan Pizza has officially opened in downtown Bend, we return to our conversation wtih Peter Kost from November of 2023.&nbsp; &nbsp; 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.&nbsp; 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.&nbsp; 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.&nbsp; 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.&nbsp; We will hear how Peter is determined to honor the legacy Ken built and get a hint of what his plans are going forward..&nbsp; &nbsp; Right at the Fork is supported by: Zupan's Markets: &nbsp; RingSide Steakhouse: &nbsp; Portland Food Adventures: &nbsp;

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.&nbsp; 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. &nbsp; 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.&nbsp;&nbsp; &nbsp; Tony shares some of his favorite Central Coast food spots, also. &nbsp; Right at the Fork is supported by: Zupan's Markets: &nbsp; RingSide Steakhouse: &nbsp; Portland Food Adventures: &nbsp;

#411 Tony Bixler - Local Ocean Seafoods

Visit  for details on the Fin &amp; 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 &amp; 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.&nbsp; Andrea's family business is celebrating its 100th year in 2025.&nbsp; 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!!&nbsp; Also, Andrea talks about the influence women in the family had on the business.&nbsp; 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.&nbsp; 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.&nbsp;&nbsp; How does this relate to Portland?&nbsp; Well, here.&nbsp; 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.&nbsp;&nbsp;, 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.&nbsp; VISIT ANDREA IN TUSCANY!!&nbsp;&nbsp;This!!&nbsp; 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&nbsp;100th&nbsp;anniversary with Andrea and PFA's Astrid Ensign, former expat, and host Chris.&nbsp; and contact Chris - contact into on the PFA website at the link to your left. Right at the Fork is supported by:&nbsp; Zupan's Markets:&nbsp; RingSide SteakHouse:&nbsp;&nbsp; Portland Food Adventures:&nbsp;

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

We are joined by two of the people responsible for the accolades&nbsp;and wonderful food that comes out of the kitchens of Gado Gado and Oma's Hideway.&nbsp; 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&nbsp;has assumed a larger role, which we discuss in some detail during this interview. &nbsp;  DaMenga was born and raised in Columbus Ohio, where he&nbsp;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&nbsp;to&nbsp;earn him the Executive Chef position at two of Portland's most well-regarded restaurants. &nbsp; 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 tasting. &nbsp;  Right at the Fork is supported by:&nbsp; Zupan's Markets:&nbsp; RingSide SteakHouse:&nbsp;&nbsp; Portland Food Adventures:&nbsp;

#412 DaMenga Weaverhuff and Thomas Pisha-Duffly - Gado Gado and Oma's Hideway (and their Steelport Knife demo)

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.&nbsp; Also, he'll go over some of his most anticipated openings in 2025. Right at the Fork is supported by:&nbsp; Zupan's Markets:&nbsp; RingSide SteakHouse:&nbsp;&nbsp; Portland Food Adventures:&nbsp;

#413 Gary Okazaki aka @garythefoodie - His favorite pop-up restaurants in Portland and how to find them + his most anticipated openings in 2025

Joel Gunderson&nbsp; 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.&nbsp; Coincidentally, the tariffs were suspended just minutes before we started recording this episode.&nbsp; But we talk about the stress uncertainty puts on the industry and how things have just begun to bounce back in Portland.&nbsp; 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. &nbsp; Right at the Fork is supported by:&nbsp; Zupan's Markets:&nbsp; RingSide SteakHouse:&nbsp;&nbsp; Portland Food Adventures:&nbsp;

#414 Joel Gunderson - Heavenly Creatures: The affects of threatened tariffs, restaurant sustainability, James Beard nomination and superior hospitality

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.&nbsp; 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.&nbsp; 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.&nbsp; 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.&nbsp; So, we talk about that and hear what a remarkable and wonderful couple Rob and Lisa are. Right at the Fork is supported by:&nbsp; Zupan's Markets: &nbsp; RingSide Steakhouse:&nbsp; &nbsp;  Portland Food Adventures:

RATF Classic: #383 Rob Sample - Mother's Bistro

We venture out to Manzanita for this podcast, and take the opportunity to chat with Michael Mudd, the proprietor of Manzanita Mudd Dogs. Whether&nbsp;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. &nbsp; Michael talks about how and why his parents started serving&nbsp;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.&nbsp; It was truly a team effort to find that purpose, and now the foundation and hot dog business is going strong,&nbsp;evolving and thriving. &nbsp; 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. &nbsp; Manzanita&nbsp;Mudd Dogs serves more Chicago dogs than any other place on the West Coast.&nbsp; They can be found close to the water on Laneda Avenue in Manzanita, or here:&nbsp;.&nbsp; The Mudd Nick Foundation can be found here:&nbsp; &nbsp;  Right at the Fork is supported by:&nbsp; Zupan's Markets: &nbsp; RingSide Steakhouse:&nbsp; &nbsp;  Portland Food Adventures:

#415 Michael Mudd - Manzanita Mudd Dogs

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." &nbsp;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. &nbsp;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:&nbsp; RingSide Steakhouse:&nbsp;&nbsp; San Pellegrino:&nbsp;

RATF Classic: #88 Lisa Schroeder - Mother's Bristo

Sandro Paolini joins us to discuss all things&nbsp;gelato!&nbsp; He's the founder and gelato artisan behind Pinolo Gelato on Division St. in Portland.&nbsp;Born in Pisa, Italy, Paolini has a rich background in agriculture and forestry, which deeply influences his approach to crafting authentic Italian gelato.&nbsp;After moving to the United States, he combined his agricultural expertise with culinary passion, and was the inspiration for&nbsp;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. &nbsp; Pinolo Gelato is located at&nbsp;3707 SE Division St, Portland, OR 97202 and can be found at&nbsp; also @pinologelato Instagram. &nbsp;  Right at the Fork is supported by:&nbsp; Zupan's Markets: &nbsp; RingSide Steakhouse:&nbsp; &nbsp;  Portland Food Adventures:

#416 Sandro Paolini - Pinolo Gelato

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.&nbsp;   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.&nbsp; 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.&nbsp;      JacobsenSalt.com &nbsp;  Right at the Fork is supported by:&nbsp; Zupan's Markets: &nbsp; RingSide Steakhouse:&nbsp; &nbsp;  Portland Food Adventures:

#417 Ben Jacobsen - Jacobsen Salt Co.

Han Ly Hwang owns Kim Jong Grillin food carts and some nationwide notoriety after two appearances on The Food Network's Chopped. The first of which he made on the heels of his only food cart having been destroyed by fire. That wasn't the first time Han overcame adversity to pull himself out of the trenches.  Hear how he navigated a rough childhood to become one of Portland, Oregon's beloved chefs.

This episode of Right at the Fork is sponsored by:
Leanne Bach with M Realty: www.leannebach.com
Chew Dining Club: www.chewdiningclub.com
PortlandFoodandDrink.com

Music: "I Can't Stand the Rain" by Arielle Verinis.
Check her out on Facebook: www.facebook.com/ArielleVerinis



#82 Han Ly Hwang - Kim Jong Grillin

The romance that sprouted while working together in California brought Jenny Nickolaus to Portland to open The American Local three years ago with Chris Whaley, whom she later married in their restaurant.  We talked to her about that journey and her kitchen cabinets.​  And oh yeah, pizza.

This episode of Right at the Fork is sponsored by:
Upserve: www.upserve.com/rightatthefork
Zupan's Markets: www.Zupans.com
Leanne Bach with M Realty: www.leannebach.com
Chew Dining Club: www.chewdiningclub.com

Music: "I Can't Stand the Rain" by Arielle Verinis.
Check her out on Facebook: www.facebook.com/ArielleVerinis

#97 Jenny Nickolaus - The American Local

Will Preisch and Joel Stocks set out to showcase their culinary talents in a different way. Holdfast Dining set the bar for many pop-ups to follow, and now the duo has stretched their creative muscles even more with their Monday night bar pop-up, Deadshot.

This episode of Right at the Fork is sponsored by:
Upserve: www.upserve.com/rightatthefork
Zupan's Markets: www.Zupans.com
Leanne Bach with M Realty: www.leannebach.com
Chew Dining Club: www.chewdiningclub.com

Music: "I Can't Stand the Rain" by Arielle Verinis.
Check her out on Facebook: www.facebook.com/ArielleVerinis

#98 Will Preisch & Joel Stocks - Holdfast/Deadshot

The dynamic duo of Din Johnson and Nancy Rommelmann join us to discuss how Ristretto Roasters came to be, the process of growth that lead to five Portland locations, and how they've worked together to support their careers.  We also hear if Din had to choose between McDonald's Coffee and Starbucks, where he'd go.  Find Ristretto at rrpdx.com

Nancy's latest book, "To the Bridge," an investigation the case of Amanda Stott-Smith, who in 2009 dropped her two young children from a bridge in Portland, will be published by Little A in 2018. nancyromm.com 

This episode of Right at the Fork is sponsored by:
Zupan's Markets: www.Zupans.com
Portland International Auto Show: www.PortlandAutoShow.com
Leanne Bach with M Realty: www.leannebach.com
Portland Food Adventures: www.PortlandFoodAdventures.com

Music: "I Can't Stand the Rain" by Arielle Verinis.
Check her out on Facebook: www.facebook.com/ArielleVerinis

#108 Din Johnson & Nancy Rommelmann - Ristretto Roasters

David Machado joins Chris and Cort to talk about his new restaurant, Tanner Creek Tavern.  Also - what will be some of the biggest changes happening or coming to the restaurant industry?  Plus, David shares some experiences with Millennials!

It's PART 2 of our conversation with one of our favorite guests.  And be sure to check out PART 1, episode #100, in the archives.

Find out more about David's restaurants here: www.davidmachadorestaurants.com 

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

Connect with Chris & Cort at www.rightatthefork.com

#135 David Machado - Tanner Creek Tavern & More

The duo who have brought the joys of Coquine to Portland join us on the podcast. Katy Millard talks about the stress of living up to high expectations, and the perpetual internal struggle, while her husband Ksandek Podbielski discusses how he instilled the confidence in Katy to shine. We also get the lowdown on how they met, and how they wouldn't have it any other way than working together, which strengthens them as a couple and a family.

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

Connect with Chris & Cort at www.RightAtTheFork.com

#147 Katy Millard & Ksandek Podbielski - Coquine

Year Six of the podcast is underway, with a two part interview with Pok Pok's Andy Ricker. 

Part 1 tells us about Andy's 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
RingSide Steak House: www.RingSideSteakHouse.com 
Portland Food Adventures: www.PortlandFoodAdventures.com

#184 Andy Ricker - Pok Pok

Meet Scott Winegard, co-chef at Farm Spirit.  Scott joins the podcast to talk about what brought him Portland in early 2019, his 20+ years of corporate cheffing for Matthew Kenney Cuisine - and what ultimately made him decide to join forces with Aaron Adams at Farm Spirit.

Be sure to check out Farm Spirit's new lunch hours and menu - and their Folklore Brunch.  Get your details at www.FarmSpiritPDX.com . 

Right at the Fork is supported by: 
Toro Bravo Inc: www.ToroBravoInc.com
Zupan's Markets: www.Zupans.com
RingSide SteakHouse: www.RingsideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com

#230 Scott Winegard - Farm Spirit

Chefs, restaurants, beer, wine, cocktails and gourmet food.  Listen to the tastemakers' interviews and their recommendations on where to go in Portland, Oregon!

Right At The Fork

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