Right at the Fork

Neil Thompson, aka Vic Starman, co-owner of Park Avenue Fine Wines in Portland, joins us to talk about how downtown is recovering from the events of the past year, and how tourism is going to be the linchpin at the heart of a new-look Portland.  Neil, having landed in Portland just before the turn of the century, shares what he loved about it then and how things have changed.  Neil also talks about some of his Beaverton food faves, and what his guilty pleasures are when it comes to chain restaurants.   We also talk about his southern routes and how that corresponds to values in Oregon.   Find Neil at parkavenuewines.com and also @vicstarman  

Right at the Fork is supported by:

Zupan's Markets: www.zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com

With the holidays around the corner, we thought this conversation with Eytan Zias might be an "idea starter" for the holiday shopping... 

 

No matter how you slice it, our conversation with knife maker Eytan 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.

Right at the Fork is supported by:

Zupan's Markets: www.zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com

Upon seeing Thubten Comerford's Facebook post showing him sending off his first shipment of his Buckman Brines product, host Chris Angelus asked Thubten if he'd like to be a guest on our show.  As it turns out, the first shipment of his top quality pickles was going to Southern California, where Thubten grew up.  Some of the things we learn about Thubten in this podcast are that his childhood friends in Malibu are now A-list celebrities, Thubten served in the military, which we discuss in the context of being a gay man escaping the discomfort of his early home life.     We'll talk about the difference between "vegan" and "plant-based" as well as how Thubten's shift to a 99.97% (he calculated this!) plant-based life has helped him become healthier, and how he still enjoys some meat or cheese here and there when the situation calls for it.  Thubten had all the ingredients put together for a plant-based TV chef show.  We'll hear about the format, and why that hasn't happened... yet!   Thubten also shares some of his impressions of Portland and how he got here, along with some of his favorite plant-based restaurants in Portland.  This is a fun interview you'll want to listen to before checking out buckmanbrines.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

The October edition of the Joy of Drinking Podcast is here.  Here, Joy Church talks to  Christine and Steve Hopkins, owners and founders of Aimsir Distilling, sat down to talk about their delicious foray into the wonderful world of spirits. The distillery will celebrate their one year anniversary in December. Such an impressive accomplishment!

Right at the Fork podcasts are supported by:

Zupan's Markets: www.zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com

Alex Frane, whom many may recognize from his writing with Eater, Thrillist and other publications, joins us to talk about many issues affecting the Portland food industry.  Alex talks about how his the topics he wrote abouts changed from restaurant openings to social and business issues that hit so many beloved operators when Covid smashed down on us.  Alex shares some of his favorites with us, which are peppered in throughout the interview.   We also talk about transportation issues in relation to writing about food.    

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 connect with Scott and Emily Ketterman, well-known for their Crown Paella catering company all over Oregon, which became vulnerable to the effects of Covid and has had to cease operations--at least for now.  Now, the duo is excited to move in a new direction with Pizza Kat, the just opened pizza spot on West Burnside in Portland, providing Scott and Emily with a viable business with which to move forward post-pandemic.  We talk about how they met years ago in the kitchen, the influence working at Simpatica Dining and Laurelhurst Market had on Scott's career, as well as their pizza-specific inspirations, among other tasty topics.   Find them at Pizzakat.com and @pizzakat on Insta  

Right at the Fork is supported by:

Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com

With the news that the Vitaly and Kimberly Paley will be closing down Paley's Place in November, we felt it important to bring back our original conversation with the couple.

Original Introduction:

Get to know the first couple of Portland's restaurant scene: Vitaly and Kimberly Paley. Hard working, generous of spirit, and still in love after 25 years and 3 restaurants.

Right at the Fork is supported by:

Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com

Fresh off the heels of Cameron's excitement about his first mention in EaterPDX, we took it upon ourselves to host Cameron for the first time on a podcast.     Moving from the chef role at The Fireside, a second stint there, Cameron has gathered a team to open Morchella, slated to open its doors in mid-October, 2021.  His first restaurant to which he can lay claim has his own will feature foraged edible food sourced by his staff. and others  The restaurant will be built with a particular focus on quality of life for its employees, who will all be wearing numerous hats.   Cameron and Chris talk about the sustainability of social-forward restaurants, as well as his experiences at other restaurants, and which chefs he's watching in 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

In this episode of the Joy of Drinking Podcast, listeners get to hear from Pechluck.

Pech is a Portland-based food & beverage enthusiast, influencer, and blogger. She recently competed in Crater Lake Spirits annual "Claim Your Spirit of Adventure Cocktail Contest." Learn more about Pech's "Autumn Rejuvenation" entry and get tips on what to drink and where to eat this fall!

Read Pech's food and travel blog here: www.pechluck.com

 

Right at the Fork podcasts are supported by:

Zupan's Markets: www.zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com

After announcing the scheduled opening of his new retail wine shop, we caught up with Andy Fortgang, known to many as the business brains behind Portland's storied Le Pigeon and sister restaurant/bar Canard, which Andy owns with Chef Gabriel Rucker.   We discuss Andy's new project, Flor, and the genesis behind it, as well as the severe challenges of owning two restaurants through the recent pandemic.  Andy tells us what the current operating situation is at both restaurants.  This is a must-listen, since Andy will be expanding his horizons from and in addition to two of the most important restaurants in 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