Right at the Fork

As warmer weather approaches, many of us are heading to coast. Make sure Daphne in Astoria is on your list of to-dos. Here's our conversation with Jake Martin from last November. Original Post: 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: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.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 It's a pleasure to have Maylin Chavez join us again. This time, we talk about her latest venture, Nacar, and how she enjoys doing pop ups now versus owning her own brick and mortar restaurant. Maylin goes into her background starting in the Baja region in Mexico, what life was like as a child there, and then studying to go into social criminology, until she realized her passion was cooking. The last half of the podcast is dedicated to a discussion on Maylin's love of travel, and specifically here, Oaxaca, as host Chris Angelus and Chef Maylin are curating a trip there next January, through Chris' venture, Portland Food Adventures. https://www.portlandfoodadventures.com/oaxaca2027 https://www.nacaroysters.com/

With the recent sale of Portland Monthly, local media's coverage of the Portland food scene is surely less voluminous. But there is one person and her small team, Meg Cotner, publishing her Bridgetown Bites, online and via email push multiple times each week. We took the opportunity once again to talk to Meg about what's new and upcoming in Portland. Also, we have a discssion of the business of Bridgetown Bites as well. Key topics in this episode: Portland's culinary landscape Bridgetown Bites and local food coverage James Beard Awards and local recognition Challenges of food journalism and AI misconceptions Upcoming restaurant openings and food events Website - https://bridgetownbites.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

Chef Patrick McKee joins us for the third time on the podcast, sharing his journey of opening Estes through its popup iterations to now, his brick and mortar restaurant in the heart of a great restaurant block. We talk about his influences from Italy and family and of course, his mentor Vitaly Paley, and his vision for creating a space that honors heritage and community. We touch on how overcoming adversity shaped his character, and is a lesson to anyone that they can recover from extreme devastations. Also, Patrick talks about marriage and the challenges associated with the current political atmosphere and having an immigrant wife. Estes Restaurant - https://estespdx.com Instagram - https://www.instagram.com/estespdx/ 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 flast back to January 2024 and our conversation with Don Bourassa. Original post: Don Bourassa was Right at the Fork's first guest ever in 2014. Back then, he was the Community Director for Yelp. Now, he's moved to Porto, Portugal with his wife and among his many endeavors, he writes on substack: International Adulting. We talk to Don about what's transpired in the ten years since his first visit with us, including the process of deciding to move and the ins and outs of moving to another country. Also, having traveled the world, his thoughts on Portland as a food city. We also get a taste of Portugal, where, among other tasty morsels of info, his wife has created a community of Vegans. https://internationaladulting.substack.com/ Insta @thedonb 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 the second part of our interview with a couple with deep roots in the Portland food world, Jackie and Adam Sappington share their insights on the state of Portland's food scene and the socio economic factors that affect it. Adam shares that he remains focused on their own businesses and personal goals rather than the city as a whole, while still being aware and doing their best to serve their communities. They talk about their much healthier practices now, with some moderation. They share their unique and fascinating family journey which includes two very athletic sons and the chronology of events that led to their son Atticus' remarkable football career, including his rise to Division 1 and NFL prospects. We talk stadiums, hot dogs, agents, and their love of Oregon. Adam fills us in on his solchefpdx project, too. This is a fun conversation with all sorts of wonderful elements that make these two back-to-back episodes must-listens. www.harlowpdx.com www.thecountrycat.net www.solchefpdx.com/ 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 are thrilled to have two of the legends of the current Portland dining scene on the podcast with us, Jackie and Adam Sappington. Back in 2007, they left Wildwood to create The Country Cat, which was one of the staples of Portland's restaurant heyday. They eventually opened The Country Cat at the airport, pioneering the idea that a great local restaurant could succeed serving people coming and going from PDX in a very special way. 8 years ago, the Sappingtons bought Harlow restaurant, a plant-based restaurant. So interested that Adam, who was such a down home Ozark born country boy, would move from so much meat to a plant-based restaurant. In this interview, we talk about why they did that, personally and professionally, and what it's meant for them since. Part 2 of this interview will stream starting next week, where we will talk a little more about airport hospitaility, and then get into being parents of one of the best college footaball players in the country as a Duck at the University of Oregon, as their son Atticus readies for the NFL draft. Stay tuned!!! @harlowpdx harlowpdx.com thecountrycat.net 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

This week, we look back to our conversation with Dominic Finzo of The Screen Door. ORIGINAL POST: 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: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com

Althea Gray Potter shares her journey of opening Bar Nouveau, a restaurant in St. John's, Portland. She discusses her initial reluctance to open a restaurant, how it all came about, how she financed it along with the support she received from loved ones and the community\, and the significance of having a great General Manager, Heather Wallberg and how they met and agreed about the match. Althea emphasizes the significance of community and connection in the culinary world, and we touch on "authenticity" when it comes to menus, and what that means in 2026. Fun to hear some of Althea's faves in Portland and even more so, her beloved St. Johns neighborhood. . @barnouveaupdx 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 are pleased to have been able to spend time with Judiaann Woo on our podcast. Judiaann has her pulse on the food world, which comes from a multi-faceted background and perspective, She shares her journey from a childhood passion for food to her move to New York, where she went from the French Culinary Institute to various high level pastry chef positions, eventually realizing that the kitchen wasn't going to be the place where she would thrive. She made some adjustments, while also accommodating her relationship in New York, to become a prominent figure in the culinary world before returning to Portland.. Chris and Judiaann discuss her experiences in high-end kitchens, the transition to food consulting and the impact of social media and influencer marketing on the food and travel industry. Ms Woo talks about the importance of authenticity in storytelling and the role of family values --the child of Korean immigrants -- in shaping her career. The discussion also touches on the challenges faced by the restaurant industry during and after the pandemic and the exciting renaissance of Portland's food scene, which has always had Oregon's intense agricultural richness as a foundation for the talent and food enjoyed by many. Judiaann is a thoughtful, intelligent professional who has had an impact on many businesses and organizations. A must-listen! 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

Here we are again with the awesome and fun Bill Oakley. Chris and Bill discuss the evolution of The Simpsons and the rise of adult animation, reflecting on how perceptions of cartoons have changed over the years. They delve into Bill's culinary events, emphasizing the importance of audience engagement and the unique opportunity to explore regional dishes without traveling. The discussion shifts to the future of airline food events, highlighting Bill's upcoming event at Loyal Legion at PDX, an innovative approach to recreating iconic airline meals. Sponsorships and collaborations are also explored, particularly with Alaska Airlines, as they discuss the potential for expanding these culinary experiences to other cities. The conversation wraps up with a look at the Portland Steamies and the local food scene, as well as the impact of social media on culinary experiences, emphasizing the shift towards real-life engagement over online interactions. 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

In this conversation, Jason French shares his journey of navigating the culinary landscape post-pandemic, reflecting on his experiences in Lake Oswego and the evolution of his career. He discusses the challenges of sustaining a business in the food industry, particularly the shift towards digital platforms and the need for chefs to adapt to changing consumer expectations. Jason emphasizes the importance of purpose in his life and work, revealing how he has been weaving together various income streams while pursuing his passion for cooking and writing. We touch on the changing dynamics of the Portland food scene, the impact of social media on dining choices, and the complexities of running a restaurant in today's economy. In this episode, Jason French shares his journey through the challenges of the pandemic and how it reshaped his culinary philosophy. He reflects on the closure of his restaurant, Ned Ludd, emphasizing the importance of staying true to one's vision in the face of adversity. Jason discusses his transition to Open Kitchen, a venture focused on teaching home cooking and healthy eating, inspired by his wife's dietary needs and his own experiences as a chef and coach. He advocates for a return to simple, nourishing cooking that prioritizes quality ingredients and the joy of sharing meals with loved ones. Throughout the conversation, Jason critiques the modern food landscape, highlighting the overwhelming noise around diets and cooking trends. He encourages listeners to embrace intuitive cooking, emphasizing that food should be about nourishment and enjoyment rather than strict rules. The episode culminates in Jason's insights on how to create a welcoming kitchen environment and the importance of understanding ingredients, ultimately aiming to demystify home cooking and make it accessible to everyone. 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

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