Your eyes (and ears) aren't deceiving you. We're returning to our conversation with Greg Higgins, just weeks after we originally post this. Higgins is back open and we thought we'd celebrate!

Greg returns to RATF, 4 years after his first visit (be sure to check out Episode #93).  

Greg talks to Chris about his new Piggins food cart, located just around the corner from Higgins. 

Also - check out Greg's letter to Higgins friends and patrons here.

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

Ethan Stowell returns to the podcast to talk about how the pandemic has changed the way he operates in Seattle.  Please note, Ethan's interview begins at about 32 minutes in, because....

Chris talks about Eddie Van Halen and his relationship with the band, in light of the recent passing of EVH earlier this week.  

Right at the Fork is supported by:

Zupan's Markets: www.zupans.com
RingSide SteakHouse: www.RingSideSteakHouse.com

Anna Caporael joins the podcast to talk about Cooperativa, her new Italian Market venture with chef Sarah Schafer.

Right at the Fork is supported by:

Zupan's Markets: www.zupans.com
RingSide SteakHouse: www.RingSideSteakHouse.com

Episode 5 of the Joy of Drinking Podcast features host Joy Church in conversation with Oregon imbibers KJ, Waz Wu, Lindsay Strannigan and Ashley Siobhan.

These powerhouse beverage enthusiasts share their Covid-19 musings; what they were drinking at the start of the pandemic, attempting to go out for cocktails while wearing a mask, putting together a shelter-in-place home bar, and more! 

Executive Chef Jonathan Gill joins Chris and Cort on the podcast, talking about his journey from a chef on a naval aircraft carrier, to Japan, New York, San Francisco, and eventually Portland, where he was the Executive Chef at RingSide Fish House.  Now as EC for RingSide Steakhouse, Jonathan talks about live in quarantine, and what it took to open RingSide back up.

Plus, listen for details about how to join Chef Jonathan and Chris next summer on the Snake River.

Right at the Fork is supported by:

Zupan's Markets: www.zupans.com
RingSide SteakHouse: www.RingSideSteakHouse.com

Ahead of Kyo Koo's upcoming appearance on Food Network's Chopped, we look back at our conversation with Kyo from July of 2019.

Kyo Koo is a Portland native, who's influences range from his mother's Korean home cooking, to technique-driven, modern American cooking.

Hear about his journey through culinary school, to Southern California, and back to the Pacific Northwest, to Danwei Canting.

Right at the Fork is supported by:

Zupan's Markets: www.zupans.com
RingSide SteakHouse: www.RingsideSteakHouse.com

Greg Higgins is back on the podcast, 4 years after his first visit (be sure to check out Episode #93).  

Greg talks to Chris about his new Piggins food cart, located just around the corner from Higgins. 

Also - check out Greg's letter to Higgins friends and patrons here.

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

A lot has changed for Ken Forkish since we spoke to him in August of 2016.  Here's a look back at the conversation.

When Ken Forkish decided he wanted to become a baker, he became one of the best there is. Now Portlanders not only flock to Ken's Artisan Bakery, Ken's Artisan Pizza, Trifecta and his latest, Trifecta Annex, but anyone can enjoy his work as a James Beard awarded cookbook author. Ken stops by to talk baseball, dough, and more.

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

A look back at a conversation with Ryley Eckerlsey of Quaintrelle from August 2018.

Ryley Eckersley has worked in restaurants all over the world.  From Belize to Barcelona and nearly everything in between.  On this episode of Right at the Fork, Ryley tells Chris and Cort about his upbringing in London, his time spent at the family vacation home in France... and what ultimately led him the Pacific Northwest.

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

Connect with Chris and Cort: www.RightAtTheFork.com

Here's a look back at our conversation with Todd Edwards of Ole Latte from October of 2017.

What better training could a food cart operator have than to have driven military tanks? We get the lowdown on that, how Ole Latte gives back to Portland, and what the plans are from this ambitious guy in a very heartfelt podcast with Todd Edwards.

This episode of Right of the Fork is made possible by:
Zupan's: www.zupans.com

Connect with Chris & Cort at www.RightAtTheFork.com