Heritage Radio Network On Tour

HRN’s Executive Director Caity Moseman Wadler speaks with Peter Cho about his buzz worthy restaurant Han Oak. In 2016, Cho opened the prix-fixe Korean-American restaurant in his home. In its debut year Han Oak has garnered Best New Restaurant recognitions from James Beard Foundation, Eater, Thrillist, GQ and Peter was named as one of Food & Wine Magazine’s 2017 Best New Chefs. From an early age, Peter Cho developed an intuitive grasp of cooking from his Korean immigrant mother. Peter, a native Oregonian, cut his teeth at New York City’s Spotted Pig before taking over as Executive Chef at its sister restaurant, The Breslin. Thanks to our engineer, Aaron Parecki of Stream PDX. Music by Breakmaster Cylinder HRN On Tour is powered by Simplecast.

Diego Galicia and Rico Torres are successfully drawing the line in the sand between Mexican gastronomy and Tex-Mex cuisine. Every 45 days they change up the menu at the award-winning San Antonio restaurant Mixtli in an effort to educate and entertain diners. Andrew Friedman interviews the duo. Diego Galicia was born in Toluca, Mexico in 1984. He studied psychology at The University of Texas at San Antonio a few years before graduating from The Culinary Institute of America. While a student at the CIA, he was employed at Restaurant Lüke, owned by Chef John Besh, and a local french bakery where he did Sunday brunch. Weekday mornings, he would do service at Patty Lou's at the Olmos Pharmacy. Diego has had the opportunity of working back in his native Mexico at Azul Condesa, owned by renowned Chef Ricardo Munoz, and stints at Michelin starred restaurants Atelier Crenn in San Francisco and Moto in Chicago. Mixtli is a very personal and intimate project that reflects Diego's love and passion for his native country.

Dana Cowin welcomes Oakland baker/chef Reem Assil to the StreamPDX trailer to talk about her amazing journey from community and labor organizer to owner of Food + Wine’s Best Restaurant of the Year 2018. They discuss some of Reem’s signature street food dishes, Arab hospitality and why “revolutions are born in cafes and bakeries.” Reem Assil is the owner of Reem’s California – Food & Wine‘s Best Restaurant of the Year 2018 – a tribute to Arab street-corner bakeries and the vibrant communities that surround them. She is also owner and Chef of Dyafa, a fine dining restaurant that celebrates the breadth and depth of Arab culture and cuisine. Reem’s restaurants are inspired by her Palestinian-Syrian upbringing surrounded by aromas and tastes of food from the homeland and the connections they evoked of her heritage, family, and community. Before dedicating herself to a culinary career, Reem worked for a decade as a community and labor organizer, and is dedicated to social justice as a core value of her busines

Guest host Kelly Cox, the creator of The Original Fare, a PBS series about hunting and foraging for ingredients around the world, introduces HRN to Evan Gregorie, a master gardener and farmer, who established the Portland Seedhouse in 2014. The veteran global travelers and self-proclaimed food nerds explain why it’s absolutely critical to save seeds and let biodiversity remain in the hands of the farmers. Thanks to our engineer, Aaron Parecki of Stream PDX. Music by Breakmaster Cylinder HRN On Tour is powered by Simplecast.

Andrew Friedman invites Sam Smith, one of the chef/owners at Tusk, to sound off about Portland’s culinary renaissance. Along the way, he also talks about why he won’t hire any mercenaries in the kitchen and believes that all young chefs must prove themselves to farmers. Also, Andrew wants to know if the fast casual concept really is the holy grail for restaurant owners. According to Portland Monthly, Sam Smith met his business partner Joshua Mcfadden in a sports bar kitchen circa 2011: two talented unknown chefs, building hoagies while plotting their entrance into Portland’s promised land. McFadden had secret cool cred. At New York’s Franny’s—thank him or curse him—he made kale salad a national sensation. Smith, meanwhile, had mastered drop-dead hummus and modern Israeli flavors at Philly’s famed Zahav. Their visions synced a year later at Ava Gene’s, with McFadden as chef, Smith as aide-de-camp, their menus based less on specific Italian recipes than on ideas about how food should be composed—on the palate,

Katy Millard is the chef and co-owner of Coquine, a sophisticated, all-day restaurant in Portland that’s getting rave reviews. After living in Africa, Alabama, Michigan, Louisiana and France, she tells HRN host Dana Cowin why Portland is finally home. Then, their conversation covers fine dining, the refugee crisis, working with your spouse, and the personal disasters that fueled Katy’s success. Katy Millard started her cooking career at Guy Savoy’s bistro in France, grew her skill set under the tutelage of Michelin-star chef Michele Troisgros, and perfected her technique at some of the best fine dining kitchens in Europe. A 2017 and 2018 James Beard Award Best Chef Northwest finalist, Millard’s foundation in French technique brings focus and intention to her cooking; striving for consistency, perfection and purpose in every dish. Thanks to our engineer, Aaron Parecki of Stream PDX. Music by Breakmaster Cylinder HRN On Tour is powered by Simplecast.

Emma Bengtsson and Kristen Murray may have worked at NYC’s Aquavit a decade apart and currently live on separate coasts, but HRN host Dana Cowin finds the common threads in their extraordinary careers. Tune in to hear about their influential grandmothers and pastry chef beginnings. You’ll come away with a sense of what it takes to make dreams come true in the culinary world. Chef Emma Bengtsson was named Executive Chef of Aquavit in 2014, after four years as Executive Pastry Chef at the restaurant. As Aquavit’s Executive Chef she has garnered (and retained) three stars from The New York Times and two stars from Michelin, the second female chef in the U.S. accorded that honor. Prior to moving to New York, Emma worked at some of Sweden’s most renowned restaurants, including the two-Michelin starred Edsbacka Krog, Restaurant Prinsen, and Operakällaren. Emma attended Stockholm’s Hotel and Restaurant School after years of cooking at home with her mother and grandmother in Falkenberg, on the west coast of Sweden. A

Ever wonder why not every city serves hipster food? Or why Portland, Oregon is obsessed with doughnuts? Then check out Andrew Freidman’s interview with Greg Denton, the Vermont-raised chef who opened a classic French bistro and an Argentinian-inspired eatery in Portland, Oregon with his Ecuadorian wife Gabrielle. Greg Denton & Gabrielle Quiñónez Denton are Chef/Owners of Ox Restaurant and Bistro Agnes. Born in Schenectady, New York and raised in Rutland, Vermont, Greg knew he wanted to be a chef from age four. He started working in kitchens at age nine. Gabrielle’s passion for food developed at a young age as well, during summers spent in her grandmother’s kitchen in the Andean highlands of Ecuador. Both Greg and Gabrielle graduated from culinary school with honors, Greg in 1996 from The Culinary Institute of America in Hyde Park, New York and Gabrielle in 1999 from the California Culinary Academy in San Francisco. Thanks to our engineer, Aaron Parecki of Stream PDX. Music by Breakmaster Cylinder HRN On

The industry icon discusses some very real changes going on in the hospitality industry right now with HRN host Andrew Friedman and HRN Executive Director Caity Moseman Wadler. You’ll hear a lot of words not typically associated with restaurant kitchens. He also talks about the most influential people he’s met on his travels and offers a preview of Lucky Cricket, his new restaurant. Andrew Zimmern is a four-time James Beard award-winning TV personality, chef, writer, teacher and gracious dinner guest. As the creator, executive producer and host of the Bizarre Foods franchise on the Travel Channel, Andrew Zimmern’s Driven by Food and The Zimmern List, he has explored cultures in more than 170 countries. He has also written three books, contributes to Food & Wine Magazine and is an entrepreneur-in-residence at Babson College. Andrew is the founder and CEO of both Intuitive Content, a full-service production company that develops and produces dynamic original content, and Passport Hospitality, a restaurant

We turn the tables and ask our previous HRN ON Tour guest, Michelle Battista, to become the host! She introduces us to Jill Kuehler, the founder of Freeland Spirits, Portland’s new craft distillery—and another co-founder of a women-owned and operated business. Jill makes a persuasive case for why women make better booze. She also talks regenerative agriculture and her off-the-charts horseradish gin. Jill is the founder of Freeland Spirits, Portland’s new craft distillery. It’s owned and operated by women, from the gals who grow the grain and botanicals, to those who run the still. They’re creating superior spirits that celebrate all the Northwest has to offer. Freeland Spirits Gin is crafted by hand in small batches. A traditional copper pot still brings juniper and 13 other botanicals to life. Meanwhile, a state of the art vacuum still cajoles quieter flavors including fresh cucumber, rosemary, mint and thyme. Yes, delicious in cocktails. But we suggest sipping it with just a cube of ice. Thanks to our engin

The proprietress of Nightwood Society, a gathering space for food experiences, joins HRN host Dana Cowin in the StreamPDX trailer. Topics include Alice in Wonderland, entrepreneurship, open-hearted living and raising daughters well. Plus, Michelle figured out a great way to stop wasting time worrying. Michelle Battista built her reputation in the design and marketing world, then a fateful product consulting gig with renown chefs and restaurateurs ignited her love of food. In 2014 she co-opened an event space in NE Portland and a year later formed Stockpot Collective, a community of marketing + content experts in the world of food. Michelle knew the time was right to realize her dream of launching a new venture in food + design with an all woman group of creatives. She gathered her dream team of butcher, bakers, and magic-makers and The Nightwood was born! Thanks to our engineer, Aaron Parecki of Stream PDX. Music by Breakmaster Cylinder HRN On Tour is powered by Simplecast.

Andrew Friedman sits down with Rachael Yang, the 2017 James Beard Foundation Award nominee for the Best Chef: Northwest. Rachael is famous for putting her own spin on Korean food at her Seattle and Portland restaurants. Her wide-ranging conversation with Andrew touches on how cooking became Rachael’s third language and and why food should be “down and dirty." Rachel Yang’s cuisine is informed equally by her personal history as a Korean native as well as her kitchen experience at restaurants Per Se, Essex House, and DB Bistro Moderne. Along with her Co-Chef and husband, Seif Chirchi, Yang owns three Seattle restaurants: Joule, a contemporary Korean steakhouse that was named one of 2013’s Best New Restaurants in America by Bon Appétit, and Revel, a lively, casual space for street food-style comfort food. Trove, one of GQ’s 25 Best New Restaurants 2015, features noodle bar, Korean bbq, and parfait window. Now Portland is the new home for her latest and most exciting restaurant, Revelry, opened in August 201

The partners behind Valentina’s Tex Mex Barbecue in Austin, Texas share the secret to their delicious food. Hint—there’s a lot of smoke, fire, friends & family involved. Plus, Miguel reveals what makes his barbacoa unique and convinces everyone to barbecue for breakfast! Miguel Vidal grew up in San Antonio, Texas. He has always had a great love for family, and in his family that also came with a love for food. Miguel has spent the past 17 years in the service industry where he has taken his family values and applied them to his work environment. Credit is given highly to his tightly knit family who pride themselves on cooking great food for every occasion. Miguel, his wife Modesty, and their business partner, and brother, Elias, own and operate the trailer day to day. Thanks to our engineer, Aaron Parecki of Stream PDX. Music by Breakmaster Cylinder HRN On Tour is powered by Simplecast.

Dana Cowin speaks with Bonnie Morales, the chef/owner of Kachka in Portland. From the art of toasting to the intersection between politics and restaurants, Bonnie reveals the many ways that being a child of Belarusian immigrants inspires her work—including the incredible family story that inspired her restaurant’s name. The first-generation American daughter of Belarusian immigrants, Chef Bonnie Morales (née Frumkin) grew up in Chicago in a large family that brought with them the distinctive culture of food and drink of the former Soviet Union. She trained at the Culinary Institute of America, then honed her skills in several of New York and Chicago’s Michelin-starred restaurants including Tru, where she met her future husband and business partner, Israel Morales. In 2014, the Morales’ opened Kachka in Portland, Oregon – their dream restaurant devoted to the food that Bonnie grew up with, inspired by Russia and former Soviet republics such as Ukraine, Belarus, Georgia, and Uzbekistan. The creative, geometric

Andrew Friedman kicks off HRN’s coverage of Feast Portland with Philadelphia’s award-winning chef Mike Solomonov. Over a single cup of coffee, the two discuss the magic of Oregon produce, the importance of mentoring other chefs, and the trip that inspired Mike’s newest book Israeli Soul. Mike also opens up about his personal struggle with sobriety and his participation in the festival’s very first in Zero Proof dinner. Michael Solomonov is the Executive Chef and Co-Owner of Philadelphia’s pioneering Israeli restaurant, Zahav. In addition to his duties at Zahav, Chef Solomonov co-owns Philadelphia’s Federal Donuts, Dizengoff, Abe Fisher, Goldie, NYC’s Dizengoff, and the philanthropic Rooster Soup Company, which donates 100% of its profits to Broad Street Ministry Hospitality Collaborative that provides meals and essential services to individuals experiencing homelessness and hunger in Philadelphia. Also in 2017, Solomonov and the Israel Ministry of Tourism (IMOT) created a partnership to champion Israel’s extr

Woody Tasch, the Founder of the Slow Money Institute, is the author of Inquiries into the Nature of Slow Money: Investing as if Food, Farms and Fertility Mattered, which sparked a movement and led to the flow of more than $60 million to hundreds of local and organic food enterprises around the country. Woody is former Chairman and CEO of Investors’ Circle, one of the country’s oldest angel networks and the only one dedicated to sustainability, steering more than $200 million into 300 early stage companies since 1992. He was also founding Chairman of the Community Development Venture Capital Alliance. Utne Reader named Woody one of “25 Visionaries Who Are Changing Your World.” Heritage Radio Network On Tour is powered by Simplecast

Sheila Bowman is the manager of Culinary and Strategic Initiatives at Monterey Bay Aquarium Seafood Watch. Sheila was trained as a marine scientist and works with chefs, media, and industry to help make environmentally sustainable seafood the norm when sourcing “better food.” In 2014, the National Audubon Society recognized Sheila as one of their “Woman Greening Food.” For eighteen years, Seafood Watch has been the leading source of science-based recommendations for the seafood found in the U.S. market. They’ve distributed over 60 million of their popular pocket guides and nearly two million copies of their app have been downloaded, making it easy to choose ocean-friendly seafood. Heritage Radio Network On Tour is powered by Simplecast

Mona Esposito is co-founder of Noble Grain Alliance, a non-profit aimed at restoring heritage grains to Colorado and supporting and recreating the network of farmers, millers, and makers needed to make a regional grain economy thrive. She is currently working with growers, chefs, bakers, and consumers as a heritage grain consultant. With degrees in art history and linguistics, a career in photography, and an Italian mother, Mona was perfectly poised for a life of travel, food, and wine. She is as at home in the garden as in the kitchen and was raised with the notion of food and place. She has been an avid baker for over ten years and is passionate about the use of 100% heritage whole grains in her baking and an advocate of the superior nutrition and flavor you find in whole grains. Find out more at, www.thegrainlady.com Heritage Radio Network On Tour is powered by Simplecast

Peter Ruddock is Coordinator at the California Food Poilicy Council. He is also an active in a number of grass-roots non-profits like, Slow Food, Slow Money, Transition Palo Alto, and the San Mateo County Food System Alliance. He is the Coordinator of the California Food Policy Council. Meighen Lovelace is the founder of Mountain Harvest Consulting which is a community farm and four season greenhouse for the Vail Valley Salvation Army and providing year round fresh produce for the food bank. Meighen also serves on the National Advisory Committee for the Alliance to End Hunger. Heritage Radio Network On Tour is powered by Simplecast

With over twenty years of experience at the helm of his three-Michelin-star restaurant Osteria Francescana, and thanks to his innovative energy, chef Massimo Bottura is considered one of the world’s leading culinary figures. In the last years, Massimo decided to apply his creativity and social sensitivity to the issue of food waste, and dedicate himself to the creation of community projects around the world by founding, in early 2016, the non-profit organisation Food for Soul. Heritage Radio Network On Tour is powered by Simplecast