100 episodes

Think Portland, Oregon is all VooDoo Doughnuts and "put an egg on it?" One of Portland's most prominent "food sherpas" and Portland Food Adventures' founder Chris Angelus along with KINK.fm's morning host Cort Johnson invite the region’s most prominent and up-and-coming tastemakers to pull up a chair and talk about the craft of food & beverage in their own words. This is “Right at the Fork.”

Right At The For‪k‬ RATF

    • Food
    • 4.7 • 40 Ratings

Think Portland, Oregon is all VooDoo Doughnuts and "put an egg on it?" One of Portland's most prominent "food sherpas" and Portland Food Adventures' founder Chris Angelus along with KINK.fm's morning host Cort Johnson invite the region’s most prominent and up-and-coming tastemakers to pull up a chair and talk about the craft of food & beverage in their own words. This is “Right at the Fork.”

    #272 Eytan Zias - Steelport

    #272 Eytan Zias - Steelport

    Right at the Fork is supported by:
    Zupan's Markets: www.zupans.com
    RingSide Steakhouse: www.RingSideSteakhouse.com
    No matter how you slice it, our conversation with knife maker Etyan Zias is a must-listen for anyone who uses knives either at home or in a professional kitchen.  We previously interviewed Eytan three years ago (Episode 161) when he told us his backstory of Portland Knife House. 
    Now we will hear how he is living and working his dream of crafting and selling uniquely American-made high quality kitchen knives with Steelport, only a week old company as of the recording of this interview.  (April 5, 2021).  Eytan worked nights during the pandemic to craft and hone his knives, while simultaneously overseeing his kids' schooling and running Portland Knife House.  Chris and Eytan talk about what makes a quality knife, who would notice the quality, and what it takes to maintain one.  Also, Eytan shares the story of his full sleeve tattoos, which is not what you would think!  Listen to find out lots more.

    • 1 hr 22 min
    #271 Gabe Rosen - Zupans Markets, formerly of Biwa, Noraneko and Giraffe

    #271 Gabe Rosen - Zupans Markets, formerly of Biwa, Noraneko and Giraffe

    Right at the Fork is supported by:
    Zupan's Markets: www.zupans.com
    RingSide Steakhouse: www.RingSideSteakhouse.com
    Gabe Rosen joins us on the podcast.  Listeners may remember Gabe as the former owner of Portland's iconic Biwa, Noraneko and Giraffe. Gabe landed at Zupans a year ago during the pandemic and is really enjoying working there now, as opposed to the rigors of owning restaurants.  That doesn't mean he won't open a new place someday, but we hear Gabe's take on how food will be delivered going forward, operating grocery stores versus a restaurant, and what he misses most.
     
    Disclaimer:  Gabe works at Zupans, which sponsors this podcast.

    • 1 hr 13 min
    #R254 Anna Caporael - Cooperativa

    #R254 Anna Caporael - Cooperativa

    Right at the Fork is supported by:
    Zupan's Markets: www.zupans.com
    RingSide Steakhouse: www.RingSideSteakhouse.com
    We're going back a few months to our conversation with Anna Caporael, who joins the podcast to talk about Cooperativa, her new Italian Market venture with chef Sarah Schafer.
     

    • 1 hr 9 min
    #270 Jen Hilger -- Recess Food Truck / Tillamook

    #270 Jen Hilger -- Recess Food Truck / Tillamook

    Right at the Fork is supported by:
    Zupan's Markets: www.zupans.com
    RingSide Steakhouse: www.RingSideSteakhouse.com
    Jen Hilger, along with her partner, Brooke, is the co-founder and proprietor of the Recess Food Truck in Tillamook.  We talk about how she landed in Oregon and built her business after working in the corporate world, what it's like owning a food truck in a seasonal community, as well as some of her food and hiking recommendations in and around Tillamook County, with host Chris chiming in on some of his faves, too.  This is a great podcast episode for any food lovers visiting Oregon's North Coast!
    Photo Credit: Tillamook Coast
     

    • 1 hr 14 min
    #269 Kate Hill - Kitchen at Camont

    #269 Kate Hill - Kitchen at Camont

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

     
    We celebrate International Women's Month in fine style with a literal international visit to the Gascony Region in France with Kate Hill, who runs a wonderful cooking school known around the world, Kitchen at Camont.  We find out how Kate made her way from San Francisco to Amsterdam and then to France, where she fell in love with all things local around the sweet little town of Agen.  Chris recalls his visit there a few years ago, where Kate kindly showed Chris and his son around Agen and environs, and hosted a beautiful, simple chicken dinner in her intimate, lovely dining room.  
     
    Kate talks about how the pandemic forced her to realize a vision she's had for quite some time, to take her cooking classes and demonstrations online.  She now features a Gascon Year Membership whereby passionate cooks of all levels can enjoy an interactive relationship with Kate throughout the year. That can be found at https://kitchen-at-camont.com/   Also, follow Kate at @katedecamont on Instagram.
     
    This is our first international episode and we think you'll love Kate.
     
     

    • 1 hr 18 min
    #268 BitHouse Collective - Natasha Mesa, Erick Russ and Carlo Lamagna

    #268 BitHouse Collective - Natasha Mesa, Erick Russ and Carlo Lamagna

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

     
    We welcome the three restaurant and bar industry professionals who have come together to form BitHouse Collective, coined an "experience" by our guests during the interview.  Natasha Mesa, seasoned bartender and manager, Erick Russ of Pono Brewing and Carlo Lamagna of Magna bring their respective skills and followers to the mix to take over the beautiful, classic BitHouse space in Portland.  This interview was conducted on March 1, 2021 just before their official opening.
     
    Our conversation runs from talking about Natasha's experience, to the Detroit connection between Carlo and Erick, as well as what they foresee in the Portland Food world when we emerge from Covid.

    • 1 hr 11 min

Customer Reviews

4.7 out of 5
40 Ratings

40 Ratings

Steph from Gresham ,

Best food podcast

This is my new go-to source for restaurant recommendations and Portland food news. Chris and Cort do a great job!!

Gregory Day ,

Excellent

You have to hand it to Right At The Fork, their show is a template for how to do produce Pac NW food show & they've been an invaluable resource for me this past year & I hope for many to come.

twc912 ,

Great interviews - but Gary....

I’ve listened to this diligently for the last few years. The insight you get from area Chef’s is really interesting and fun to listen to. I get that Gary is a big part of the Podcast, but it gets really old hearing about how boring (insert a plethora of other adjectives Gary uses) Portland’s food scene is. And how great SF’s is. That shtick gets really old. I don’t listen to the podcast to hear that and I don’t think it benefits the podcast or listener.

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