Right at the Fork

Edouardo Jordan's ascent to the top of the Seattle culinary world was a long journey that started in his childhood St. Petersburg kitchen helping his mother, when given the choice of that or cleaning his room.  Edouardo takes us through his high school, college and post college pursuits, one of which was working with the Tampa Bay Devil Rays to becoming a food blogger,  He then decided he could do better than many of the restaurants he reviewed, and he pursued his interest in cooking at the Le Cordon Bleu (Orlando Culinary Academy) and got his first kitchen job in Tampa, Florida.  He worked his way from server to the line, working for Thomas Keller at The French Laundry and Per Se, then to Sitka & Sprice in Seattle. With all of that under his belt, he had the chops to open his own restaurant, Salare, in Seattle at the age of 35.  That platform, showcasing his talent to the world, led to Food and Wine choosing him as Best New Chef in 2016.  Shortly thereafter, Jordan opened JuneBaby, his widely acclaimed ode to Southern cooking.  He generated so much attention that the following year he sounded a louder gong by bringing home TWO James Beard Foundation Awards to Seattle.  One for Best Chef Northwest, and the other for Best New Restaurant nationwide.  He was the first African-American ever to win that award.  Edouardo was the baby of the Seattle culinary scene and beyond.   In 2019, Time Magazine named him one of the USA's 100 Most Influential People.    Then, as Edouardo tells it, all of that was erased in one day.  In June of 2021, The Seattle Times published a story featuring multiple accusations of sexual abuse in the workplace by Jordan. As Jordan points out in his recent YouTube Series chronicling his side this story, The newspaper gave him very little time to respond before it was published, and what happened from then on was something unimaginable -- a long, incredibly hard and frustrating time for Chef Jordan.  He found roadblocks everywhere, especially in the media, where he couldn't tell his side of the story.  Over four years later, Jordan is clawing his way back into the kitchen with the business he started years ago, thefoodwithroots.com.   Edouardo joins us on the podcast to talk about his career's rise, its crash, and how he's been emotionally and socially picking up the pieces in recent years, to what he's doing now in work and life, and how he's found balance and answers since the upheaval.   Right at the Fork is made possible by: Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

We're looking back to November 2024 and our conversation with Sandra Tavares... ORIGINAL POST:   Sandra Tavares knows the people, places and things that make up a wonderful culinary and wine journey throughout Portugal.  Sandra started her career as a journalist and found herself covering a burgeoning food scene, to the point where she realized she would enjoy developing tours and experiences for people, and taking them to the best Portugal has to offer, rather than just writing about them.  Eventually she met her husband Vitor, and as things happened, eventually they landed in a beautiful vineyard and winery owned by Portugal's benchmark Kopke wines, where Vitor developed a restaurant to serve the local bounty that complemented the wine.  And his deep contacts in the industry in turn, became Sandra's as well.  Sandra is uniquely positioned to be the foremost authority on food and wine in Portugal.  To that end, she designed a wonderful itinerary that our podcast host Chris Angelus' Portland Food Adventures is offering in May of 2025, on which food and wine loving folks can travel with St. Jack chef Aaron Barnett to Porto, the beautiful Douro River Valley and Lisbon to take bites and sips of the varied histories and customs of the beautiful country.  The trip features two hotels and inns from the folks at Kopke as well as dining with solid Michelin-star chefs throughout the region, as well as some pub food curated by expat Don Bourassa, former Portland Yelp Community Director.  This podcast is a fun journey outside of our area, but with Portland connections to keep us grounded!   The Portland Food Adventures Portugal trip is here:  https://www.portlandfoodadventures.com/portugal-with-kopke Sandra is here on Instagram:  @simply_b_sandra  Podcast with Don here, where he talks about moving to Portugal:   https://rightatthefork.com/shows/2024/1/5/374-don-bourassa-international-adulting-and-inaugural-ratf-guest

Dominic Finzo from The Screen Door restaurant in Portland joins us to talk about the iconic restaurant's 20th anniversary, which they will commemorate in 2026.   Born and raised in Memphis, Tennessee, Dominic's earliest memories are steeped in the comforting rhythm of Southern life—where supper was always on the table, and love was served warm by the hands of his grandparents who raised him. It was in their kitchen that Dominic first felt the magic of food—the way a meal could bring people together and make them feel cared for. That connection lit a fire in him, and from a young age, he knew that cooking was more than just a skill—it was a calling.   Dominic sought out mentors and chefs who would help shape his path. His journey took him from Tennessee to Montreal, across Germany, Denmark, and France, then to Maui, and finally to Portland, Oregon. Along the way, he honed his craft in some of the most respected kitchens, mastering techniques and immersing himself in diverse culinary traditions. Yet, no matter how far he traveled or how many flavors he explored, Dominic's heart remained tethered to the soulful food of his Southern roots. When he joined the Screen Door team, it felt like a homecoming—a full-circle moment where he could merge the rich traditions of his upbringing with the bounty of the Pacific Northwest. www.screendoorrestaurant.com @screendoorrestaurant   Right at the Fork is made possible by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

We're back with Part 2 of our conversation with Gary Okazaki - aka @GarytheFoodie.  Gary gives us his top 10  (out of the 25) - highlighting the most important/defining restaurants of the first quarter century in Portland.  Chris throws in the restaurants he thinks should have been on the list.  Check out episode #436 to hear 25-11.   They touch on the rise of pop-up restaurants and reflect on the future of Portland's food scene, concluding with thoughts on the lasting impact of these establishments. In this engaging conversation, we explore the evolution of Portland's food scene, highlighting influential restaurants, chefs, and the unique culinary ethos that defines the city. Part of the discussion is the impact of food carts, brunch culture, and the criteria for ranking the century's 25 most influential restaurants.   Right at the Fork is made possible by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

In Part 1 of a two-part conversation with Gary Okazaki - aka @GarytheFoodie, Chris and Gary start with 15+2 of Gary's list of the 25 most important/defining restaurants of the first quarter century in Portland.  (The top 10 are next week).   They touch on the rise of pop-up restaurants and reflect on the future of Portland's food scene, concluding with thoughts on the lasting impact of these establishments. In this engaging conversation, we explore the evolution of Portland's food scene, highlighting influential restaurants, chefs, and the unique culinary ethos that defines the city. Part of the discussion is the impact of food carts, brunch culture, and the criteria for ranking the century's 25 most influential restaurants.   Right at the Fork is made possible by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

In this conversation, Keoni Wachsmuth, 4th generation owner of Portland's iconic oyster bar, discusses the current success of his oyster bar, the challenges faced by the restaurant industry, and the impact of technology on dining experiences. He reflects on the importance of preserving culinary history and the economic pressures affecting both restaurant owners and employees. The discussion also touches on the historical context of the oyster bar and the changing landscape of Portland's dining scene. In this engaging conversation, Keoni Wachsmuth discusses the intricacies of running Dan and Louis Oyster Bar, touching on the challenges of restaurant management, the importance of community support, and the legacy of his family in the oyster business. The dialogue explores future opportunities, the dynamics of nightlife in Portland, and the significance of creative outlets in personal fulfillment. Keoni emphasizes the need for resilience and adaptability in the face of industry challenges, while also sharing insights on local recommendations for a vibrant night out in Portland.   Keoni's overview of the chronology of events at the Oyster Bar can be found at 1:35:00.   Right at the Fork is made possible by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

Chef Brady Stephens, now Executive Chef at Fancy Baby in Portland, was born and raised in Sioux City, IA. He has spent years refining his craft in various kitchens, including stints at Michelin bib gourmands in Spain, and most recently at Jacqueline, St. Jack, OK Emens and Scotch Lodge in Portland. Chef Brady is drawn to a community-forward style of cooking, highlighting the vibrant flavors of locally farmed, preserved, and fermented foods through a creative elaboration of French, Italian, and Spanish Mediterranean cuisines   We talk about his journey and his responsibilities now at Fancy Baby.   https://fancybabypdx.com @fancybabypdx   Right at the Fork is made possible by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

We are thrilled to welcome Keoni and Michelle Wachsmuth, the owners of Portland's legendary Dan and Louis Oyster Bar, for a candid two-part conversation starting this week. The Wachsmuth family has run the seafood landmark since 1907, and in this first segment, Keoni and Michelle open up about the immense challenges of keeping one of the city's oldest restaurants afloat in 2025. They discuss everything from the ongoing difficulties facing the downtown area—which they've referred to as the "downtown depression"—to the financial strains of operating a historic, full-service establishment. This is an essential listen for anyone who cherishes Portland history and wants to understand the grit it takes to survive in the current culinary landscape. In Part One, you'll hear the couple's personal perspective on navigating the current economic environment, which, as Michelle has previously stated, has led to a critical lack of funds for the historic restaurant. We dive deep into their strategies for adapting their business in the face of dwindling foot traffic and discuss their extraordinary efforts to give back to the community. Keoni and Michelle's story is one of deep family heritage and an unwavering commitment to a restaurant that is more than a century old, providing a poignant look at the struggles and sacrifices required to maintain a Portland institution. Right at the Fork is made possible by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

Jake Martin began his culinary journey at 15, washing dishes in Northern California before moving sight unseen to Seattle in 1999. There, he taught himself the craft, working his way up through kitchens like Union and Maria Hines' Tilth. He moved to Portland in 2007, eventually running acclaimed restaurants Carlyle and Fenouil. This success was followed by a period of intense personal and professional difficulty, including high-profile restaurant closures, a severe depression, and a series of unfulfilling jobs that left him feeling burnt out and disconnected from the food he wanted to cook. ​After hitting a low point, his partner, Silqet, urged him to stop working for others and create his own vision. With her support and help from the Small Business Development Center, he wrote a business plan and secured a loan to open their new restaurant, Daphne, in Astoria. Today, his focus is hyper-local, sourcing nearly all ingredients from within a 75-mile radius. He champions a philosophy of simplicity, letting high-quality ingredients speak for themselves, and aims to educate the community on the exceptional produce, meats, and seafood their own region provides. www.daphneastoria.com @restaurant.daphne   Right at the Fork is made possible by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

In a fun interview, we welcome Amanda Cannon Windquist and husband Judson to the podcast, just after they opened their newest venture in Portland, Sunday Sauce.  We talk about their journey and inspiration for Sunday Sauce, as well as their other restaurant, Normandie.   Amanda and her husband, Judson, met while working in bars in Hoboken, NJ before moving to Portland in the early 2000s, where they now live with their two children. Amanda previously served as the wine director at Q (formerly Veritable Quandary). Her primary venture is Normandie, which she co-founded and opened in 2018. She co-owns the restaurant with Judson and Executive Chef Heather Kintler. Normandie has earned a spot on Portland Monthly's Top 50 Restaurants list and is celebrated for its wine list, which is exclusively focused on women-made wines. The Winquists have since opened a second restaurant together, Sunday Sauce. This new venture was originally conceived as a pop-up event held at Normandie in November 2024 before becoming a permanent establishment. Sunday Sauce marks the second restaurant collaboration between Amanda and Judson.     https://www.sundaysaucepdx.com/ @sundaysaucepdx   Right at the Fork is made possible by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

This episode is from April of 2025: Joel Gunderson  of Heavenly Creatures, Coopers Hall, Grassa, St. Jack and a host of places, joins us again to talk about how deeply Trump's tariffs would affect the wine and restaurant industries.  Coincidentally, the tariffs were suspended just minutes before we started recording this episode.  But we talk about the stress uncertainty puts on the industry and how things have just begun to bounce back in Portland.  We also touch on what it takes to become one of the most celebrated people in the industry nationwide, and some of the ways his staff approaches hospitality.    Right at the Fork is made possible by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

In this conversation, Faith Dionne shares her culinary journey from her early influences in Alaska to her experiences in New York and the mountain states, leading to her eventual move to Portland. She discusses her time at Higgins, the challenges of the restaurant industry, and her transition into consumer packaged goods with the creation of Dappled Tonic. Faith reflects on the importance of community, the state of the Portland food scene, and the need to honor culinary legends while also embracing new talent.   https://www.dappledtonic.com/     Right at the Fork is made possible by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

In this conversation, Chris and Jeff Shinrock discuss the inception and mission of Bridge 13, a new initiative aimed at redirecting food waste to local community organizations. Jeff shares insights into the challenges of food scarcity, the importance of building trust within the food industry, and the operational strategies employed by Bridge 13 to facilitate food redistribution.   The discussion also touches on the metrics for success, community engagement, and future aspirations for expanding the initiative beyond Portland.   https://bridge13.webflow.io/   Right at the Fork is made possible by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

The Portland food community mourns the news of the sudden passing of one of its long-time brightest stars, Justin Woodward.  He passed away. losing a long battle with alcoholism, on Oct 2nd, in California.  He was best known for his work in the kitchens of Castagna and OK Omens in Portland.   This episode is a replay from our time with Justin and dear friend Gary Okazaki in 2016 when he was only one of two James Beard nominees from the Pacific Northwest. Find a story of his life by Brooke-Jackson Glidden of Portland Monthly, here: https://www.pdxmonthly.com/eat-and-drink/2025/10/justin-woodward-chef-obituary-castagna   And Justin's obituary here: https://www.dignitymemorial.com/obituaries/oceanside-ca/justin-woodward-12545297   Right at the Fork is made possible by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

This week's episode is an encore presentation of our conversation with Tyler Malek of Salt & Straw from January, where we discussed the expansion of Portland's favorite ice cream shop. And don't forget to check our our news partner and sponsor, DU/ER!  Be sure to visit  www.shopduer.com/fork and receive 15% off your first purchase! ORIGINAL POST: Tyler Malek is the Chef and co-owner of one of Portland's now most iconic brands and restaurants, Salt & Straw.  Now with locations cornering the continental US, Tyler and his cousin Kim have made some serious noise in the ice cream world. In this episode, Tyler talks about the longshot pitch to Disneyland to be their official ice cream vendor, and how quickly the folks at Disney decided they wanted Portland's Salt & Straw vibe over some of the big, more well-known ice cream brands, like Ben & Jerry's.   Tyler talks about the process of building the store and all that was involved with that with the input from Disney. Also, Tyler talks about the business of building and using the Salt & Straw brand to its advantage, and what that has meant for growth.  We cover sampling, flavors, staffing, as well as some of the places Tyler loves to go in Portland right now. This is our third interview with Tyler and that's because he's one of the good guys who has represented the Portland psyche so well.   Right at the Fork is made possible by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

Join us in welcoming DU/ER as a new sponsor to the podcast. Visit www.shopduer.com/fork and receive 15% off your first purchase!   Portland Food Adventures events have featured the best of over 250 Oregon restaurants, food carts, coffee shops, wineries, and more.  Then,10 years ago its international travel division began taking food lovers with chefs and artisans to their favorite places overseas, and with that have taken over 200 people to hundreds of food experiences from Austrailia to Europe and even on the Snake River in Oregon. Portland Food Adventures has connected many to wonderful food experiences.   In this episode, Chris Angelus hosts PFA's best patron, Wendy Bumgardner, who has appeared on the podcast before, and has been on the majority of PFA dinners and adventures to discuss the origin behind our host's ventures, and some of the meaningful moments along the way.  This is a 15 year journey centered around the entire Portland Food world. Worth a listen!   For further exploration, an earlier podcast where co-host Cort Johnson interviews Chris about his life leading up to PFA, and beyond. https://rightatthefork.com/shows/2019/5/16/201-chris-angelus-the-interview   portlandfoodadventures.com @portlandfoodadventures.com   DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

Please join us in welcoming DU/ER as a new sponsor to the podcast. Visit www.shopduer.com/fork and receive 15% off your first purchase! In this engaging conversation, Rose Archer shares her culinary journey from Hawaii to Italy, Germany, and finally to Bend, Oregon. She discusses her experiences working with renowned chefs, including Massimo Bottura, and the challenges and triumphs of establishing her supper club, which has become a beloved community event.   Rose emphasizes the importance of connection and creativity in food, and her upcoming Luscious Bend Food and Wine Experience aims to foster that sense of community on a larger scale.   https://www.lusciousbend.com/   Right at the Fork is supported by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

Please join us in welcoming DU/ER as a new sponsor to the podcast. Visit www.shopduer.com/fork and receive 15% off your first purchase!       Chris and Will Preisch discuss Will's return to Portland and his new restaurant, 82 Acres. They explore the farm-to-table philosophy, the challenges of parenting, and Will's culinary journey from his early days in the restaurant business to his current role.   The discussion also touches on the evolving Portland food scene, the importance of community and collaboration, and Will's upcoming Portland Food Adventures trip to Portugal, where he hopes to gain new culinary insights and enjoy cooking with Chef Vitor de Oliveira at Quinta Sao Luiz and in Porto..   https://www.portlandfoodadventures.com/portugal-with-kopke-2026     Right at the Fork is supported by:    DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

We're jumping back to February... and our conversation with Jose Camarena of República. ORIGINAL POST: This is a must-listen.  Chef Jose Camarena, Executive Chef at Portland's highly regarded República, may just be the youngest guest of over 400 on our podcast.  But you wouldn't know it if we hadn't drawn attention to that fact.  At just 24, he's in a position few others are at his age, and it's easy to see how he got as far as he's gotten at such a young age. We talk about his family Sunday dinners, how he became interested in the food industry and how his family lineage of hard work in horse grooming instilled in him the grit to work hard to reach success in a tough industry  We cover some of the places he's worked, who Lalo's Portland mentors have been, including chef Lauro Romero, who passed away two years ago, leaving a huge hole in many hearts. https://www.mexico-forward.com/ @lalocamarena_ @republicapdx @steelportknifeco   Right at the Fork is supported by:  Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

One of Portland's most prominent entrepreneurs, Ron Khormaei, joins us once again on the podcast to discuss the factors that have gone into his successful building of two companies from the ground up in Portland, Finex and Steelport.    We start with a discussion about how his immigration from Iran as a teen shaped his ethics and viewpoints on life and business in the USA.  And Ron points out that local roots are key to the success of both companies, from manufacturing to community involvement.  Speaking of community, one of the unique aspects of Portland culture is that businesses support one another,  To that end, Steelport hosts many demonstrations and tours at its factory, and on the 24th of August will host a Knife Maker showcase, highlighting Portland as the premiere knife-making city in the USA, featuring many other knifemakers from Portland.   We on Right at the Fork are big fans of Steelport's products, but also how well they are connected to our restaurant and food communities.   https://www.steelportknife.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