#380 Kris Trimble - Barista @ Capitola Coffee
![#380 Kris Trimble - Barista @ Capitola Coffee](https://www.podcastworld.io/podcast-images/right-of-the-fork-vluog9dc.webp)
Right at the Fork is supported 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
Upon the very sad news of the passing of Chef Lauro Romero on February 16, 2024, we revisit our interview with him from 2021.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
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Original Show Notes:
Lauro Romero, chef of República , a new hotspot on the Portland food scene, joins us to discuss his childhood and Mom's influence in his native Mexico on his food sensibilities. We track his journey from farms in Mexico through Utah to Portland, where Chef Lauro helmed one of Portland's best seafood spots, King Tide. Chef talks about the things that came together with his partners to form what he believes is a perfect team to offer great food, drinks, coffee and service at República.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Learn more about Chris' trips here: www.PortlandFoodAdventures.com
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Learn more about Chris' trips here: www.PortlandFoodAdventures.com
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
RingSide SteakHouse: www.RingsideSteakHouse.com
We delve into another side of Urdaneta chef Javier Canteras, his love of music. Chef Javier talks about his early influences from his childhood, as he moved from Spain to Tulsa, Oklahoma. Arriving not speaking a word of English, he found it difficult to assimilate. He escaped into a love of 80s metal music, eventually finding his way into various bands. Later in life, he followed his band's drummer to Portland. That didn't pay the bills, so he turned to kitchens because it's one place he was comfortable, as both his parents instilled a love of cooking in him. Starting as a dishwasher, he worked his way up, landing a spot on a TV cooking competition show, taking the $100k prize as a means to turn his Basque Supper Club into what is now Urdaneta.
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 look back to January 2023 and this episode with Joel Gunderson:
Joel Gunderson comes by RATF to talk about his second venture with Chef Aaron Barnett, Heavenly Creatures. Joel talks how the pandemic has reshaped hospitality, and also resets Portland back to something that resembles the spirit of 2010, when he and Barnett opened Restaurant St. Jack. Joel reminisces about meeting Aaron while partying and how Aaron encouraged him to familiarize himself with wine so they could open a restaurant together in Portland. Joel has since uncorked wine programs at 11 restaurants in Portland, shaping a storied career that's got many tasty years ahead of him.
Right at the Fork is supported 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
Right at the Fork is supported 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
Bill Oakley is back (see episode #313)!
Bill Oakley made a name for himself with his work on The Simpsons and other TV shows, being one of the key writers and a showrunner for years.
Now, he's gained recognition on shows like "The Food that Made America." His love of all types of food, prompts Bills return to the podcast again, this time to talk about some of the awards bestowed on behalf of his Steamed Hams Society.
Using the Portland Steamies and the National Steamies as a foundation for conversation, we touch of some of Bill's favorite places he ate in 2023. If you're a fan of pizza, you may want to listen, as Bill lists some of his favored frozen varieties one can order online.
It's a fun conversation with one of the most creative legends in Portland, who also happens to love food. (But don't call him a "foodie!")
Instagram: @ThatBillOakley
https://www.patreon.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
We are going all the way back to January of 2014 and our first episode ever with Don Bourassa of Yelp.
From our original post:
Chris and Heather introduce the podcast, and sit down with Don Bourassa, Portland Community Manager for Yelp!, to talk about chefs’ love/hate relationship with the review site.
Right at the Fork is supported 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
Right at the Fork is supported 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
Flashing back to August of 2023 and our conversation with John Denison.
John Denison joins us at a time of big changes in his life. Having just opened his seafood bar, Câche Câche, he's on the cusp of marriage to a woman he met in Paris four years ago while working at Verjus. We will follow John on his culinary journey from the Portland Meat Collective and St, Jack, where he met Kate Hill and found a way to follow her to her beautiful Camont in Gascony. It was there where French cuisine got into his soul. He moved over to Barcelona and the world-famous Tickets to gain key experience in that kitchen before heading to France for four years.
Just as the pandemic started, John and Maddie decided to jump from France to Portland, where they both landed jobs at notable restaurants, St. Jack and Nostrana, respectively.
Now at Câche Câche, John fuses his love of French food with his background growing up in the DC area, delving into the foods of the mid-Atlantic coast.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
Canada born, LA-bred chef Aaron Barnett was on the path to becoming a veterinarian when he decided to bail and pursue his passion. From an early age, Aaron Barnett’s parents instilled in him a love of food. He was eating snails and dining on his mom’s home-made ceviche when other kids were munching PB & J. He attended culinary school in California before working in Vancouver, BC, and back in San Francisco. He moved to Portland and served as Executive Chef at two culinary icons.
Portland proved to be exactly the market Aaron was looking for and gave him the confidence to open his dream restaurant, St. Jack. While Aaron had experience in different styles and cuisines, he became known as one of the best French chefs in the West. As a result, the Lyonnaise eatery garnered Eater Restaurant of the Year and Aaron became a StarChef Rising Star.
Aaron opened another restaurant, La Moule, before consulting with other restaurants like Scotch Lodge, both of which opened to significant fanfare. In 2022, Aaron opened a fun spot, Heavenly Creatures, with his long-time friend and colleague, Joel Gunderson. Both decided they could help other businesses to benefit from their experience, and so recently they launched their own consulting firm, Giant Squid.
Aaron is hands-on at his restaurants, but works to balance the rigors of chef life with his love of travel and cuisine. Most keenly, his priority is his beautiful family of four.
Right at the Fork is supported 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
Our guest this week is Kathy High from Bay City Kitchen.
Kathy High is a former Connecticut yankee and current pie enthusiast, with childhood training in why currants belong in jam and how Mark Twain handled conversation flow at dinner parties. Like most classically trained professional bakers, she cut her teeth in careers as a trainer for Borders Books and Music and multiple positions in museum education. After a stint in Atlanta battling kudzu and the challenges of catering in Georgia, a chance encounter with a craigslist ad brought her and her partner to the Pacific Northwest. Ten years, one million bagels, multiple tryouts for team USA for the Coupe du Monde de la Boulangerie and a pandemic later, she and her professional partner, chef Derek McCarthy, opened Bay City Kitchen on Tillamook Bay. Kathy spends her time making more pastries, lavishing affection on her cats, fostering native plants and exploring the joys of coast time. .When in doubt, she brings the pie.
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're looking back to March of this year, and our conversation with Ben Edmunds - Brewmaster at Breakside Brewery in Portland - where he oversees the company's production brewery and at the time, two pub breweries.
Since this interview, they've opened up a location in Lake Oswego, Astoria - and their long talked about Beer Garden and Beer Hall in Beaverton.
We talk about his background, growing up in the mid-west, to what ultimately inspired him to change careers as a high school teacher and go into brewing. Under Ben's guidance, Breakside has won many medals at national and international competitions - including 8 World Beer Cup Awards.
Hear the behind the scenes decision making moments that have made Breakside what it is today - including the introduction of a new year-round witbier. Plus - where does Ben eat and drink when he's not at Breakside.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com
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