Adam Evans recently embarked on a writing career with his first book. "Why The Customer is NOT Always Right" takes a different perspective on dealing with bad customers from his experience of more than 20 years in the hospitality industry as an owner and operator in Florida. He uses his unparalleled access to his group of over 30K quality hospitality employees across Florida to provide staff for all occasions.  He's had lots of experience with all sorts of employees and customers.  Check out Adam's book on  Amazon here.   Right at the Fork is supported by: Zupan's Markets: www.Zupans.com Oregon Dungeness Crab: www.OregonDungeness.org   RingSide Steakhouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

#348 Adam Evans - Why the Customer is NOT Always Right

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 co-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.”

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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

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

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  Capitola Coffee: www.CapitolaCoffee.com   Acre Forge Knives: www.AcreForge.co (use code: CUT25 for 25% off      

#386 Sam Smith - Yaowarat

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 This week's episode comes from September of 2023, and our conversation with Garrett Peck. It's always a pleasure to have Garrett Peck on our podcast.  For years, Garrett was at the center of the Portland food world as GM and host at some of Portland's most prolific restaurants.  He managed the Heathman, later Headwaters, as well as The Paley Group's other hotel properties, Imperial, Rosa Rosa and The Crown.    When turmoil of 2020 put beyond a damper on the viability of those restaurants, Garrett and his wife Jonie sought greener pastures, which led them to Sisters, OR.  There, they connected with some of Portland's other most successful restaurateurs, who also found central Oregon more to their liking. In 2022, the three opened RBC (Rancher Butcher Chef) with other investors.  Now with a year under their belts, RBC is lauded as one of the states most successful restaurants, outside of Portland.   Garrett shares with us some of the joys of central Oregon life, as well as the growth of Bend as a living and dining destination.  Listen to the end for some of his faves in the area. www.rbcbend.com.    

RATF Classic: #362 Garrett Peck - RBC (Rancher Butcher Chef) Bend

There may be no bigger fan of In-N-Out in the Portland area than Danny Dwyer. Yes, that Danny Dwyer, a long time voice on country radio in Portland at 98.7 The Bull. In this episode we talk about his love of In-N-Out, what it might mean for the Portland food scene.  We also hear about some of the places around the Portland/Vancouver area that are his go-to spots. 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

#385 Portland Radio's Danny Dwyer - Talkin' In-N-Out

Sandi Wilkens is the proprietor of both the Portland restaurant Quaintrelle, and also the Willamette Valley's Abbey Road Farm.  We talk about the virtues of both and what helped them to drive through the pandemic to be beacons in their respective worlds today.     Sandi talks about her recent trip to Japan and what she saw there that inspired her.     We also talk about how her places weather the current challenges with food and labor costs.    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  

#348 Adam Evans - Why the Customer is NOT Always Right

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