Right at the Fork

Stacey Givens, founder and chef at the Sideyard Farm, brings her boundless energy to the podcast for a return visit. We discuss her new Community Supported  Kitchen, and the many activities going on at her Farm, and how her business has matured recently.

Check out the Kickstarter for the Community Supported Kitchen here:  https://www.kickstarter.com/projects/867306521/community-supported-kitchen-csk

David Briggs, chocolatier, who makes extraordinary savory chocolates in Portland, joins us to talk about his journey around the globe, through Portland's Park Kitchen to become an artisan chocolate maker. We learn of his love for and knowledge of Mezcal, and how Mexico City showcases the best of both.

David's Website: xocolatldedavid.com

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

Learn more about PDX Feeds Puerto Rico at: www.PDXfeedsPuertoRico.com 

Connect with Chris & Cort at www.RightAtTheFork.com

It's our monthly check in with #GaryTheFoodie to see where he has been this month. Take a listen, but here's the quick list:

Dessert for Dinner at Castagna The Townsman's Matt Jennings at Ava Gene's Breakfast Club at Kachka The Nightwood Society Ava Gene's Little Italy Castagna (King Salmon Dinner) Tortilleria y Tienda de Leon Bar Casa Vale Departure Fall/Winter Menu: Dougie Adams at The Woodsman Tavern: Smokehouse Tavern Taco Tuesday Chef Series Wares Burger Specials Fried Chicken and Fried Chicken Sandwich @ Bokie Dokie and Laurelhurst Market

Follow Gary on Instagram: @garythefoodie

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

Connect with Chris & Cort at www.rightatthefork.com

We're joined by one of Portland's premier chefs, Nebraska bred Matt Sigler of Renata. We talk about his path through some great San Francisco restaurants on his way to join Nick and Sandra Arnerich in opening Renata, which garnered the Oregonian's Restaurant of the Year status a few weeks after it opened. We hear Matt discuss the pressures that brought to bear on the restaurant and what his influences were that go into making Renata one of Portland's great consistent dining rooms.

We also hear from co-owner Nick Arnerich about some of the new additions to the Renata staff, including filling the empty CDC position with former Accanto chef Chris Frazier.

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

Connect with Chris & Cort at www.RightAtTheFork.com

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Jami Curl took one look at the cheap, low-quality candy industry and turned it into magic.

Mentioned in this episode: https://lovelysfiftyfifty.wordpress.com/ https://www.avagenes.com/ https://romancandlebaking.com/ http://projectbreakfast.brownpapertickets.com/

With the announcement that Superbite with close at the end of 2017 to make way for Bistro Agnes, Greg Denton joins us to talk about why the change is being implemented and what excites him and his wife/partner Gabrielle about opening a classic French Bistro.

Greg shares his experiences leading up to the James Beard Award he and Gabi now hold for Best Chef NW, including the moment they were announced.

We also hear his impressions of working side by side with a spouse at Ox and all of their endeavors.

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

Connect with Chris & Cort at www.RightAtTheFork.com

It's another classic Right at the Fork, brought to you by Ristretto Roasters.

"You know what?  I can do this."  Sage words from Clyde Common's Carlo Lamagna, who at the time, was their "new-ish" chef.

 Carlo is setting out to bring Portland a new Filipino restaurant, Magna. Check out details and a link to his Kickstarter campaign below:

http://kck.st/2xu5Xus

This episode of Right at the Fork is sponsored by:

Ristretto Roasters: www.rrpdx.co Zupan's Markets: www.zupans.com

Connect with Chris and Cort at www.RightAtTheFork.com

It's our monthly check in with #GaryTheFoodie to see where he has been this month. Take a listen, but here's the quick list:

Coquine for Weekend Brunch Daniel Patterson at Coquine Pixie Retreat Providence Medical Center on 47th and NE Glisan Tanner Creek Tavern Brunch at Stacked Sandwich Community Plate Nora Antene at Tusk Langbaan’s Chefs Who Inspire Series The Crown

Follow Gary on Instagram: @garythefoodie

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

Connect with Chris & Cort at www.rightatthefork.com

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

Damian Magista, who has joined us before as the founder of Bee Local Honey and Annata Cannabis, is a movie buff.  He teams with Lucas Longacre, whose work has been featured on Original Fare, among other works, to produce Food Cart.  The duo join us to discuss the genesis of the plot, the filming thereof, and what their expectations are. At the time of this podcast's release, the film is still in post-production.