Right at the Fork

Classics episodes of Right at the Fork are presented by San Pellegrino. 

Peter Cho has been kicking ass and taking no prisoners in Portland. His Han Oak has become one of the most lauded places to eat in Portland.  (Don't call it a restaurant.)  From local and national press, to James Beard nominations, it seems that Peter is at the top of many food conversations in Portland.  But he's also a humble guy, as we hear in this classic episode from 2017.​

Right at the Fork is sponsored by: San Pellegrino: www.SanPellegrino.com/us/en   Zupan's Markets: www.Zupans.com Portland Food Adventures: www.PortlandFoodAdventures.com

Connect with Chris and Cort at www.RightAtTheFork.com 

With the trusty guidance of Thrillist's Andy Kryza, Chris, Cort, and three faithful Portland Food Adventurers set off to taste and enjoy 6 fried chicken sandwiches from some of Portland's most notable spots: Burger Stevens, Boke Doke, Frickin' Chicken, People's Pig, Basilisk and Barlow Tavern.

Nong Poonsukwattana joins us on the podcast.  It could be argued that Nong's Kao Man Ghai is the most famous of all Portland food carts.  Nong hopes to carry the success of her carts and her first restaurant to the second brick and mortar opening up in March, 2018.   We talk to Nong about what brought her to the USA, Andy Ricker's mentorship, the exhausting days learning a business and the language in the Portland at the same time, and her win on TV's Chopped.  Truly a remarkable woman.  We're glad we got to spend some time with her.

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

Learn more about Portland Food Adventures at www.PortlandFoodAdventures.com

Connect with Chris and Cort at www.RightAtTheFork.com

When someone in Portland wants to throw a great party, who do they call? Quite often, it's Natalia Toral. Her work and style is associated with Maialata, Negroni Week, Shuck Portland and now she's taken her game to Enoteca Nostrana. We talk about fishing, booze, her parents' creativity, and what she learned in her Wells Fargo days that's the cornerstone of her success. We love Natalia, and think you will too. Right at the Fork is supported by: Zupan's Markets: www.zupans.com Learn more about Portland Food Adventures at: www.PortlandFoodAdventures.com Connect with Chris and Cort at www.RightAtTheFork.com

Andy Kryza joins us to talk about his 14 years in Portland that included writing for Willamette Week, the Asian Reporter and Thrillist as both a local and national food editor. Andy discusses the rigors and methods of discovering and writing about five places each week that no one had yet disovered in Portland. You'll hear about the most disgusting food he's ever eaten, mixing drinking and writing and also why Beaverton is a great good suburb.

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

Learn more about Chris' trips to Europe and Mexico this fall at: www.PortlandFoodAdventures.com

Connect with Chris and Cort at www.RightAtTheFork.com

It's a classic episode of Right at the Fork, going back to January 13, 2016. 

Chef Gregory Gourdet of departurepdx.com has rapidly become of one of Portland's most well-known chefs. He had an exciting long run on TV's Top Chef on 2015. Then he was tapped to develop a second Departure in Denver for the Sage Restaurant Group. In this podcast, Gregory talks about his trajectory from Jean-Georges in NY to Portland, where he now runs one of Portland's highest and largest restaurants. We also talk about Chefsweekpdx.com and how that came to be three years ago.

Right at the Fork is made possible with support from: Zupan's Markets www.zupans.com

Connect with Chris and Cort at www.RightAtTheFork.com. 

It's another look at where #GaryTheFoodie has been recently!

This week, Gary talks about:

Harlow (Vegan) Castagna, 20 Course Vegan Special Menu Homegrown Smoker (Vegan) Tiny Moreso Afterdark Cookies Bistro Agnes Trifecta Tavern & Bakery

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

Connect with Chris and Cort: www.RightAtTheFork.com

Learn more about Chris' upcoming Portland Food Adventures trips here: www.PortlandFoodAdventures.com

This episode of Right at the Fork finds Chris and Cort chatting with Eric Nelson, a veteran in the Portland bartending scene.  From books to Facebook, to Shipwreck's upcoming 4-night pop up at Chalino.

And it's a RATF first, a bartender that doesn't drink?  We'll let Eric explain that one. 

Find out more at www.ShipwreckPDX.com

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

Connect with Chris and Cort: www.RightAtTheFork.com

Learn more about Portland Food Adventures here: www.PortlandFoodAdventures.com

Shardell Dues' first job was making pizza and she says it will be her last.  Chris and Cort catch up with Shar, where she talks about her start, why at PIZZA sign hangs upside down, and where you can get the best DingDong in town.

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

Connect with Chris and Cort: www.RightAtTheFork.com

Peruvian transplant Chef Jose Luis de Cossio joins us for a fascinating conversation that goes inside the mind of an avid surfer to hear how his life on a surfboard helps him to navigate being a chef and restaurant owner. We talk about the changes at Paiche and his move toward veganism - the personal and financial reasons for ceasing serving his lauded seafood when Paiche was a dinner spot.

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

Connect with Chris and Cort at www.RightAtTheFork.com