Podcast appearances and mentions of Andy Ricker

This week, we are in the studio with the one and only, Andy Ricker. Michelin & James Beard award winning chef, author and entrepreneurial badass, Andy talks the beginnings of his Pok Pok empire to deciding to shut it all down. We discuss his previous dreams of making it as a musician to how he first discovered his love for Thai flavors through a mushroom soup. Join us on the journey to now, how Andy is continuing to amplify thai cooking and learn about the current chefs moving Thai cuisine forward.  www.andyricker.com @pawkhrua @samuayandsons @prinpolsuk @samrubsamrubthai @100mahaseth @chaleekader @blackitch_artisan_kitchen @kong.cei @chefdavidthompson @d.eitharong @haawmbkk @sornfinesouthern @ice_supaksorn @bolanbangkok @chef_bosongvisava @roadsandkingdoms @jeraldhead @mam.nyc @nongskhaomangai @carnitasramireznyc @ntmrkt @krisyenbamroong @mamas_too @jarrett_wrisley @_candice_ @eatatshan @talatmarketatl

Chef Andy Ricker, the chef who founded the Pok Pot Restaurants and specializes in Northern Thai cuisine, joins this weeks episode of Cooking Issues. Hosted on Acast. See acast.com/privacy for more information.

Entrepreneurship runs through the veins of Andrew Munday, co-founder of Local Kitchens, a micro food hall that collects small and independent restaurants under one roof. He's also been involved in six other startups, including delivery giant Door Dash, and is now on a mission to help existing restaurants grow and partner with operators and chefs to create new concepts. Local Kitchens' most recent collaboration is with Andy Ricker, chef-founder of Pok Pok in Portland, Ore., who is recognized worldwide as an expert in Northern Thai cuisine. Ricker and Munday conceptualized and launched Tam Sang in Local Kitchens' California locations. The menu reflects Thailand's vibrant street food scene, and guests can order up signatures like Red Curry with Sweet Potato, Crispy Wings and more—for takeout, delivery or dining in. Listen as Andrew shares the details about Tam Sang, how he plans to grow Local Kitchens from its current 11 locations, and what type of future culinary collaborations may be in the works.

Summer is here - and it's the perfect time to visit Sugarpine Drive-In. Which is why we wanted to bring back this episode from a year ago with Emily Cafazzo and Ryan Domingo.   Emily and Ryan were in Hawaii when we spoke, so please excuse the audio quality - but we think you'll enjoy this conversation. ORIGINAL POST Joining us from their time away in Hawaii are Emily Cafazzo and Ryan Domingo of the now iconic Sugarpine Drive-In in Troutdale. We discuss the genesis of Sugarpine and how incredible the journey has been. We go back even further to the point where the couple met in Brooklyn at Andy Ricker's restaurant, of all places, and follow the reasons behind and the journey back to Oregon and the Columbia River Gorge. Both have quite a resume in the food world, and Emily discusses her days at Gotham Tavern with a cast of chefs who would later arguably be responsible for building the Portland food scene to what it has become. We also discuss "Tastebound," a book about the bounty of the Mt. Hood and Columbia River Gorge region in which Ryan and Emily included their recipe for their Brown Butter Blondie with Blueberry Sauce. This is a must-listen episode for Sugarpine fans or those who would like to precede their first visit with some excellent background, straight from the proprietors' voices. Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

Molly and Kristin speak with writer JJ Goode about his career path, collaborating with chefs on cookbooks and what draws him to his projects. He discusses some past work, how he organizes his To Do list and his advice for others who want experience with co-authorship.Hosts: Kate Leahy + Andrea Nguyen + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella MentionsJJ Goode's WebsiteTaste ColumnKristin's Cookbook Proposal Bootcamp Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showPok Pok by Andy Ricker and JJ GoodeMission Vegan by Danny Bowien and JJ GoodeA Girl and her Greens by April Bloomfield and JJ GoodeState Bird Provisions by Stuart Brioza, Nicole Krasinski , and JJ GoodeTitles by JJ Goode

Kevin Patricio is the co-founder and CEO of Basqueland Brewing. Kevin emigrated from the United States to Spain in 2011 with his family and now resides in San Sebastian in the Basque Country. Kevin's professional career started in New York City at Food & Wine Magazine in 1998. After six years at the magazine he left to pursue a career in the kitchen. He continued to consult for media and spirit companies until the kitchen took him completely. He trained in NYC classics like The Red Cat, Blue Hill, as well as Arzak in San Sebastian. It wasn't until he was running a kitchen in San Sebastian in 2011 that craft beer came knocking.  “In the USA, I took the availability of craft beer for granted. Almost everywhere you go, you're never far from good beer. That all changed when I got to the Basque Country in 2011. The craft beer culture was pre-embryonic. I really wanted to complete the experience for customers in and out of the restaurant which in this case meant having quality, local beer.” He opened Basqueland Brewery in 2015. The brewery is one of the largest independent breweries in Spain and has been named Best Brewery Spain four times in five years (2017, 2019, 2021, 2022) by the Concurso Nacional de Cerveceros, Fira Poblenou; as well as Best Brewery two years in a row (2021-2022) in the international competition, Barcelona Beer Challenge. It can be said that Basqueland is best known for their IPAs, from West Coast to DDH and session to DIPA. The team takes great care with all styles from its crisp, clean Santa Clara Helles Lager to massive pastry stouts and zingy sours. “We strive to make the best beer we can in whatever style.”  Basqueland has recently opened Basqueland Izakaia in San Sebastian–a small tavern with Asian bar food and organic wine. It has become a beacon for Asian food in San Sebastian. Kevin hosts guest-chef pop-ups which have included Andy Ricker of Pok Pok and wine guest Nico Boise, the sommelier from Restaurante Elkano. On this episode, Patrick joins host Mitchell Davis and discusses how as an American he's making a splash on Spain's craft beer scene, the culinary treasures of the Basque country, and why the five French mother sauces are “a little dusty and on the shelf”. Follow Patrick and his work on Instagram: @kpatricio; @basquelandbrew and @basqueland_izakaia To learn more about Basqueland Beer, visit: www.basquebeer.com

As we enter the off season, we're jumping back to a conversation from early Summer 2022 - with Sugarpine Drive-In's Emily Cafazzo and Ryan Domingo. Joining us from their time away in Hawaii are Emily Cafazzo and Ryan Domingo of the now iconic Sugarpine Drive-In in Troutdale. We discuss the genesis of Sugarpine and how incredible the journey has been. We go back even further to the point where the couple met in Brooklyn at Andy Ricker's restaurant, of all places, and follow the reasons behind and the journey back to Oregon and the Columbia River Gorge. Both have quite a resume in the food world, and Emily discusses her days at Gotham Tavern with a cast of chefs who would later arguably be responsible for building the Portland food scene to what it has become. We also discuss "Tastebound," a book about the bounty of the Mt. Hood and Columbia River Gorge region in which Ryan and Emily included their recipe for their Brown Butter Blondie with Blueberry Sauce. This is a must-listen episode for Sugarpine fans or those who would like to precede their first visit with some excellent background, straight from the proprietors' voices. Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

Joining us from their time away in Hawaii are Emily Cafazzo and Ryan Domingo of the now iconic Sugarpine Drive-In in Troutdale.  We discuss the genesis of Sugarpine and how incredible the journey has been.  We go back even further to the point where the couple met in Brooklyn at Andy Ricker's restaurant, of all places, and follow the reasons behind and the journey back to Oregon and the Columbia River Gorge.  Both have quite a resume in the food world, and Emily discusses her days at Gotham Tavern with a cast of chefs who would later arguably be responsible for building the Portland food scene to what it has become.    We also discuss "Tastebound," a book about the bounty of the Mt. Hood and Columbia River Gorge region in which Ryan and Emily included their recipe for their Brown Butter Blondie with Blueberry Sauce.   This is a must-listen episode for Sugarpine fans or those who would like to precede their first visit with some excellent background, straight from the proprietors' voices.   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 catch up with Kurt Huffman of ChefStable to discuss lots to do with the state of the restaurant business in 2021.  Having a stake in dozens of projects and restaurants gives Kurt and great perspective on some of the challenges facing both restaurants and their employees, and diners these days. We talk about his new projects in Lake Oswego and Beaverton and perhaps as far as the Oregon Coast.  We touch on the evolution of buying the Tasty brand from John and Renee Gorham. Kurt also shares how boxing has helped him deal with the stresses of owning a host of restaurants.   Also, we hear why if all goes as planned, Kurt will be living in France in 2023.   Lastly, we talk about the loss of much of the foundation of Portland's hallmark restaurants and chefs with the exit of Andy Ricker, John and Renee Gorham, and Jose Chesa from the city.   The link to donate to Chef Chesa's GoFundMe campaign is here:  https://www.gofundme.com/f/help-the-chesas-rebuild-their-home   Zupan's Markets: www.Zupans.com  RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com 

We're shaking it up today with a panel of experts on one of my favorite countries, Thailand! Together we'll explore the bustling capital of Bangkok, stunning national parks, and the culture of this fascinating country. Our guests today are: James Beard Award Winning Chef, Andy Ricker, who lives in Chiang Mai and is an expert in Northern Thai cuisine. Oh, and he showed Anthony Bourdain around the area in an episode of Parts Unknown. Next we have Ake Rittinapakorn, who is a scholar and expert in Southeast Asian arts, antiques, and textiles, and can get our clients access to a royal family private retreat. Finally, Belinda Shillcock, expert on all up and coming destinations in Thailand and the regional managing director for Abercrombie & Kent, overseeing all of Southeast Asia. What I love about this episode is hearing these three souls speak passionately about food, tourism, and arts - and use their respective mediums to dive deep into the heart of what Thailand is all about. I learned a lot about how to be a true traveler from this episode, and I hope you do too.   Learn more at www.luxtravelinsider.com Connect with me on Social: Instagram LinkedIn

Kurt & Leather have been meeting each week and just shooting the shit, but now they have their first guest: Andy Ricker

On this week's episode of the Parts Now Known podcast, we jump in a Tuk Tuk and follow Bourdain and guest host chef Andy Ricker around Norther Thailand and the streets of Chang Mai. Ben and Ray talk Ricker's expertise in Thai cooking, rice whiskey, sticky rice, Thai cuisine flavors, eating fish a whole fish, grilled frog, smuggling nam prik, debate pig brain vs raw pig blood soup, talk karaoke, ice and beer, the lady with the cowboy hat, Ladyboys, Waffle House being a statistic for FEMA, Jewel, Papa New Guinea, the Netflix show "Alone", Wolfgang Puck's catering show on HBO Max, and hammered meat before going through the laundry list of memorable Bourdain quotes, crossing off the categories, and updating the episode rankings. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob). --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

The U.S. has been under a global microscope all week. Time and waiting are very important variables, according to fermenting revivilaist Sandor Katz. He discusses the challenges and delayed gratification of fermentation and how it is a metaphor for daily life. Chef Marcus Samuelsson discusses the Black experience and the pillars of Black food in modern American cuisine. Andy Ricker shares his thoughts on the decision to end the 15-year run of his Pok Pok restaurant group. Bali-style bungkus pops up in a driveway. Finally, persimmons are back at the farmer’s market.

Following the announcement that Andy Ricker would be closing the last remaining Pok Pok restaurant, we felt it important to return to our conversation with him from January of 2019.  In this episode, Andy tells us about his journey to create Pok Pok, it's expansion to LA and NYC... and why those restaurants aren't there any more.  We'll also talk about Andy's latest restaurant, recently opened in SW Portland. This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com

On July 1st, the Portland area's minimum wage will increase from $12.50 per hour to $13.25. This wage increase is part of a multi-year phase-in of Oregon's three-tiered minimum wage law, passed by the State Legislature in 2016. Andy Ricker, Michelin star chef and owner of Portland's Pok Pok restaurant, foresaw the adverse effects of raising the minimum wage in 2016 when he told the Portland Business Journal that three of his restaurants would close partly due to the hikes in the minimum wage. Four years later, his prophecy came true—and then some—with an Instagram post on June 15th announcing the closure of four of his restaurants based in Oregon. Sadly, Ricker's former employees will join more than 41 million workers who have filed for unemployment since the coronavirus pandemic started. Now is not the time to increase the costs of running businesses in Portland. Oregon lawmakers should extend a helping hand to those who are hurting and embrace free-market policies, not price job creators out of the market. Oregon should stop the economic bleeding and roll back regulations that were ill-conceived in the first place. Continuing to add to them when so many businesses are struggling to reopen their doors will only worsen the economic downturn and hurt Oregonians for years to come. Learn more at info@cascadepolicy.org or cascadepolicy.org. --- Send in a voice message: https://anchor.fm/coffeewithcascade/message

In this classic episode of Right at the Fork, we talk to Andy Ricker of Pok Pok, following the announcement on June 15th 2020 that he would be closing the majority of his restaurants. See the full statement here.  In this episode, originally release in January 2019, Andy tells us about his journey to create Pok Pok, it's expansion to LA and NYC... and why those restaurants aren't there any more.  We'll also talk about Andy's latest restaurant, recently opened in SW Portland. This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com

Ihr mögt die Blinkin' Lights Deeptalks? Dann hört unbedingt in unseren neuen Podcast "Til The Podcast Drops" rein! Wir sprechen in einer Stunde (fast) über Alben die uns im letzten Monat begeistert haben und darüber, was uns sonst musikalisch beschäftigt hat. Der Fokus ist auf Rap und alles was wir sonst noch feiern. Checkt die Links!   Til The Podcast Drops Til The Podcast Drops - Anhören & Social Media   All I See Is Blinkin' Lights All I See Is Blinkin' Lights - Anhören & Social Media   Shownotes Dave Chappelle Stand Up Comedy Special AISIBL - RZA Pt. 1 (Warcloud) OG Keemo Tweet - Bitte Apache AISIBL - Ghostface Killah Pt.1 AISIBL - Ghostface Killah Pt.2 Herbie Hancock on Miles Davis Miles Davis bei Arsenio Hall Ray Charles 'Awards Chatter' Podcast — Quincy Jones ('Quincy') | Hollywood Reporter 070 Shake Mix (Spotify) 070 Shake - Modus Vivendi (Discogs) 070 Shake - The Pines Video Mike Dean Twitter Dave Hamelin Kanye West ft. Rick Ross - Devil in A New Dress (Rick Ross MMG Video Edit) Mac Miller - Circles (Discogs) Mac Miller - Swimming (Discogs) Larry Lovestein & The Velvet Revival - You EP Delusional Thomas (Mac Miller) - Delusional Thomas Larry Fisherman (Mac Miller) - Run On Sentences. Volume 1 Mixtape Jon Brion and Zane Lowe - Circles Interview Migos & Mac Miller - Jabroni (Prof. The Alchemist) Mac Miller - Kool Aid & Frozen Pizza (Beat by Lord Finesse) Jeff Parker - Suite for Max Brown (Discogs) Jeff Parker & The New Breed live at the Church of Sound El Michels Affair - Rubix Kareem Riggins - Alone Together Robert Glasper AISIBL - Hidden Gems Bohren & Der Club Of Gore - Patchouli Blue Bohren & Der Club Of Gore - Sunset Mission Angelo Badalamenti - Dance Of The Dream Man (Twin Peaks OST) Rainy Mood (nicht Moody Rain) The Kilimanjaro Darkjazz Ensemble - From The Stairwell Dale Cooper Quartet and the Dictaphones - Parole de Navarre The Mount Fuji Doomjazz Corporation - Egor Bohren & Der Club Of Gore - Kurzinterview La the Darkman - Diary of a Playboy La the Darkman - Black Diamonds The Professionals (Oh No & Madlib) - Superhumans feat. Elzhi & Chino XL The Alchemist & Oh No (Gangrene) - Vodka & Ayahuasca KAYTRANADA - 10% ft. Kali Uchis KAYTRANADA - Midsection ft. Pharrell Williams Free Nationals - The Rivington feat. Conway, Westside Gunn & Joyce Wrice Free Nationals, Mac Miller, Kali Uchis - Time Free Nationals - Cut Me a Break feat. T.I. Terrace Martin's Gray Area | Live at the #JammJam | Intro & For Free? Farid Bang - Genkidama Farid Bang feat. Kollegah & Fler - Public Enemies VIN&RAP S01E01 - SNOW BOYZ Dexter feat. Jaques Shure & Maniac - Chardonnay Cam'Ron - Killa Kam Beanie Sigel and Jay-Z - Once Again It's On Beanie Sigel - Feel It In The Air Feat. Melissa UGK - Int'l Players Anthem (I Choose You) ft. OutKast Puerco Pibil by Robert Rodriguez Prince - Controversy Prince - 1999 Prince - Purple Rain Prince - When Doves Cry Prince - Batdance Prince & The New Power Generation - Diamonds And Pearls Cam'ron - Diamonds & Pearls Broken Records - Questlove - Parts 1 & 2 D'Angelo - Voodoo Chappelle's Show - Charlie Murphy's True Hollywood Stories - Prince - Uncensored PRINCE on The Arsenio Hall Show Jay-Z ‎– Vol. 3... Life And Times Of S. Carter (Discogs) JAY-Z - Anything JAY-Z - Big Pimpin' ft. UGK JAY-Z - So Ghetto (Live) Mobb Deep - Murda Muzik (Discogs) Mobb Deep - Streets Raised Me Mobb Deep - U.S.A. (Aiight Then) Mobb Deep - It's Mine Mobb Deep - Can't Fuck Wit feat. Raekwon Wu-Tang Clan - Wu World Order Prodigy - Audiobook How-To: Make Prison BBQ Salmon with Prodigy of Mobb Deep QB Finest - Oochie Wally Remix Feat. Nas & Bravehearts Prodigy - Return of the Mac Curren$y, Freddie Gibbs & The Alchemist - Fetti Curren$y - Scottie Pippen feat. Freddie Gibbs Boldy James - Speed Demon Freestyle Produced by The Alchemist Raekwon - Surgical Gloves Produced By The Alchemist Action Bronson - The Symbol Produced By The Alchemist Reel Blend Podcast Broken Record Podcast The Chef Show | Official Trailer | Netflix Pok Pok von Andy Ricker bei Google Books Best of Arrested Development | Season 1 BROOKLYN NINE-NINE - Official Trailer Arrested Development - Since The Last Time Stoupe - Baby's Arms Stoupe feat. C- Lance, Lorrie Doriza - better than I like Vespertina (Stoupe & Lorrie Doriza) - Act 1 The Sea Depeche Mode - Useless (K&D remix)

The guys get together to talk the famous and oft misunderstood, Puerto Rico’s own, Piña Colada. You’ll need pineapple juice, coconut cream, maybe Coco Lopez or we’ll tell you how to make yourself, thank you Smuggler’s Cove cocktail book, pick your preferred cocktail rum, you can do white, you could do dark, you could mix them all together, and maybe some lime juice to balance out the sweetness of the drink. You could blend it or you could shake it up with ice, using a shaker, a jigger and your own resilience! Ben talks his first piña colada flavored Slurpee at 7-Eleven as a boy, then enjoyed a virgin colada on vacation with the fam as a boy, but as a trained professional bartender, the piña colada only recently came into his purview. The Sunny Spot in Venice has an unreal slushy machine version of the piña colada that changed Ben’s mind. You can make it with the canned goods, the pineapple juice and the Coco Lopez coconut cream, or you can chef it up, make your own pineapple juice, peeling the pineapple, slicing out the core, chop it up, add water and blend it before using a sieve to strain it, and then if you’re interested, you could turn the pineapple pulp into a garnish by seasoning it with sugar and acid, dehydrate and then season to taste. Blow your friends’ minds with that! Or you could make a pineapple shrub if you’re so inclined. And then for coconut cream, buy coconut milk, maybe at a Thai grocery store, or your local Whole Foods, equal parts coconut milk and a rich syrup, two parts sugar to one part water(400 grams of sugar to 200 grams of hot water plus one can of coconut milk), it’s sweeter than simple syrup, but richer in texture that adds to the creaminess of the coconut milk. Try making your own, it can be used to sweeten your coffee, put it on fruit, over ice cream, it’s just a great stock fridge item that will preserve for a few weeks! But without the rum, there’s no cocktail! Try a rum that appeals to you, maybe something that is easy to get, maybe there are multiple rums you want to use, it’s up to you!!! Quality is important though, the nicer your ingredients, the nicer the cocktail. Take the tiki route, grab your 151 Bacardi, maybe a three year rum from Real McCoy, or surprise yourself! Check out Andy Ricker, proprietor of the great Pok Pok, makes a vinegar cordial, specifically a thai basil cordial that kim uses for his recipe that goes well with pineapple and coconut. Try Ben’s recipe, 2 ounces each of coconut cream and pineapple, equal parts, half ounce of lime juice to balance out the sweetness and two, maybe two and a half ounces of rum, and shake it up. If you’re blending it, maybe three ounces of pineapple, an ounce of coconut cream, up to an ounce of lime juice, two and a half ounces of rum and try it with a pinch of salt, so good when blended! We really love the piña colada and we hope you do too as you listen to another episode of Equal Parts: A Bartending Podcast about Cocktails!

This episode we welcome Andy Ricker into our kitchen to discuss his latest cookbook, Pok Pok Noodles. (https://www.booklarder.com/books/info/pok-pok-noodles-recipes-from-thailand-and-beyond) The chef/owner of Pok Pok Restaurants (https://pokpokrestaurants.com), Andy shares his passion for learning about Thailand and its food as he takes us behind the curtain of the restaurant world, food TV and alternate career paths. Enjoy this talk and purchase your copy of Pok Pok Noodles (https://www.booklarder.com/books/info/pok-pok-noodles-recipes-from-thailand-and-beyond)here. Pok Pok Noodles https://files.fireside.fm/file/fireside-uploads/images/1/199050da-a97f-4b71-bd06-c02fc80ac185/l4B0s_it.jpeg Special Guests: Andy Ricker and Warren Etheredge.

We’re going back to basics with… just about everything! We’ve gotten so many recommendations on different basic cooking techniques you’d like us to review, we’re dedicating an entire show to them! // We’ll be hitting up everything from how to buy and cook steak, to what kinds of oil you should have in your pantry // We chat with Andy Ricker of Pok Pok fame all about rice noodles // And of course, we’ll go toe to toe on food trivia at the end of the show

Pastry Chef Brittany Bardeleben is here in defense of milk chocolate and white chocolate // We’re sharing our tips and tricks on buying and using a cast iron skillet // Hosting a dinner party using the same leafy greens in every course // Pok Pok’s Andy Ricker drops by to chat about his brand new book! // And of course, we’ll go toe to toe on food trivia at the end of the show.

Horses are beautiful creatures. Powerful animal shaped beings with long faces, wavy manes and metal feet. Sometimes you just have to set them free. In a move which again illustrates Sam's heroic, humble and truly depthless humanity, this week he unhitches the saddle from James's back, unties the plaits in James's mane, feeds James a sugarcube and lets him run free for the very first time. As the leather seat of bondage falls to ground, and the sugarcube crunches beneath those big horsey teeth, James turns to Sam and in those dark, somewhat vacant equine eyes, there lies a question: Can this be true? That you would give me….the world? The world entire in which I can canter? Sam says nothing, but the look in his powerful, and stunning, blue eyes, says more than any words ever could. But if there were any words the four legged ass would understand, they would be something like: Of course I give you this, donkey buddy. I am just an everyday hero. Then the horse runs off to Thailand. That's right, this week, Sam heroically steps aside and allows James to carry the pod on his broad mule-like back. He's in Thailand talking to food writer Kay Plunkett-Hogge and chef and restaurateur of Pok Pok, Andy Ricker. Don't worry though, there's at least a little Sam this week in the intro where he emits mouth sounds concerning unexplained falling objects over Chichester, cooks something which James says is gross and takes a swing at both his mother and his sister for complaining about a prior podcast. Plus there's a very serious chat about redemption, hand to hand combat with vegetables and teaching your kid how to behave via the movies of James Bond. This week's episode is sponsored by the Redrum's of wine dropwine.co.uk

Joined today by 2 time James Beard award winning chef, the O.G. of Thai cooking, Andy Ricker. Andy and I talk about his recent marriage; how he proposed and he gives us an update on being a cat dad. We talk about his new book in the pok pok trilogy called POK POK NOODLES. He describes how much work goes into creating a cookbook, how he measures success of it and how his go to Thai his go to Thai recipes are. Andy and I talk about the challenges of opening a restaurant, how Pok Pok in Vegas is doing and what he thinks about yelp reviews. From pop-up mashups to food suggestions when visiting Thailand, Andy Ricker once again crushes it!  check out Andy on the following sites: Twitter: https://twitter.com/pawkhrua Instagram: https://www.instagram.com/pawkhrua/ Link for all of Andy’s books, including “POK POK NOODLES” https://www.amazon.com/POK-Noodles-Recipes-Thailand-Beyond/dp/1607747758 Restaurants: https://pokpokrestaurants.com/

The morning after a wedding—any big party—is usually a little groggy. It’s not necessarily unpleasant, especially if it’s February in Thailand and the air is a little bit cool and very humid, and you’re kicking around in a quiet village along the Ping River with someone like Francis Lam. Francis, besides being a classically-trained chef, former New York Times columnist, lauded cookbook editor at Clarkson Potter, and host of The Splendid Table on American Public Media is also one of the truly good people in the world of food and letters. So, Nathan was pleased, not just to get some good stories from his time in Thailand, but also to be able to annoy the living shit out of him with one very trashy word—a portmanteau, really—near the end of the show. Nathan may not be an adversarial news magazine reporter any more, but it’s good to know that he can still piss an interview subject off for business or for pleasure. Episode 31 Show Notes: If you’re not already listening to Francis Lam’s weekly radio show, what are you doing with your life? Head over the The Splendid Table. Influential chef Andy Ricker’s roster of Thai restaurants: Pok Pok Check out the lovely Khun Narata's Instagram. Bangkok-based Austin Bush's book dives into the cuisine of northern Thailand: The Food of Northern Thailand Learn more about your ad choices. Visit megaphone.fm/adchoices

The morning after a wedding—any big party—is usually a little groggy. It’s not necessarily unpleasant, especially if it’s February in Thailand and the air is a little bit cool and very humid, and you’re kicking around in a quiet village along the Ping River with someone like Francis Lam. Francis, besides being a classically-trained chef, former New York Times columnist, lauded cookbook editor at Clarkson Potter, and host of The Splendid Table on American Public Media is also one of the truly good people in the world of food and letters. So, Nathan was pleased, not just to get some good stories from his time in Thailand, but also to be able to annoy the living shit out of him with one very trashy word—a portmanteau, really—near the end of the show. Nathan may not be an adversarial news magazine reporter any more, but it’s good to know that he can still piss an interview subject off for business or for pleasure. Episode 31 Show Notes: If you’re not already listening to Francis Lam’s weekly radio show, what are you doing with your life? Head over the The Splendid Table. Influential chef Andy Ricker’s roster of Thai restaurants: Pok Pok Check out the lovely Khun Narata's Instagram. Bangkok-based Austin Bush's book dives into the cuisine of northern Thailand: The Food of Northern Thailand

It's Part 2 of our conversation with Pok Pok's Andy Ricker, where Andy talks about knowing and working with Anthony Bourdain.  This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com RingSide Steak House: www.RingSideSteakHouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com  

Year Six of the podcast is underway, with a two part interview with Pok Pok's Andy Ricker.  Part 1 tells us about Andy's journey to create Pok Pok, it's expansion to LA and NYC... and why those restaurants aren't there any more.  We'll also talk about Andy's latest restaurant, recently opened in SW Portland. This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com RingSide Steak House: www.RingSideSteakHouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

Joined today by food blogger, Lonely Planet travel writer and photographer, Austin Bush.  Austin stopped by the 42nd street studio to talk about his new book, “The Food of Northern Thailand”. He explains the difference between what Americans think Thai food is and what traditional Thai food is. We also talk about his friendship with the James Beard Award winning chef and friend of the show Andy Ricker, and his love affair with Thailand. Our frequent co-host, Simba joins us while Austin tells us the difficulties of getting recipes for his book. From how he got his start writing at Lonely Planet to getting roped into coming over to Simba’s for dinner. Find out where Austin is, what he's up to and where to get his book by checking out the following sites. https://www.austinbushphotography.com/ https://twitter.com/austinbushphoto https://twitter.com/mikesafo https://www.instagram.com/bushaustin/

Joined today by the 2 time James Beard award winning chef Andy Ricker. Andy and I talk about his time here in NYC, from his favorite hangouts to the best noodle places and of course I try and convince him to reopen Pok Pok here. We talk briefly about his newest venture in Las Vegas and what’s next for him. We talk about his years over in Thailand, some tips on visiting South East Asia, and what was it about the beautiful country that changed his life. We hear about how he left Chiang Mai and opened up Pok Pok in Portland and touch on the current state of the restaurant business. Andy and I speak at length about his friend Anthony Bourdain. We hear some inside info on how that famous Parts Unknown episode came about, what it was like shooting the scenes and the impact Tony had on not only his life but the lives of millions of fans.  Oh and we finished up talking about our awesome cats! Check out the following sites to keep track of everything Andy is up to and be on the lookout for the 3rd book in the Pok Pok Franchise!!  https://www.instagram.com/pawkhrua/?hl=en twitter @pawkhrua  https://pokpokrestaurants.com/ twitter @mikesafo  

Andy Ricker’s headstone: Let’s talk about that. The Thai restaurateur, cookbook author, rock guitarist, and drinking-vinegar empire builder has done a lot. But we’re going to take a shot at that headstone. Thai Cuisine: Not a Monolith! For over a decade, we’ve heard Ricker make this case about Thailand's diverse and unique foods many times over, and he continues in this interview—where he is joined by his longtime book collaborator, JJ Goode. It’s a great listen. Later, Smitten Kitchen’s Deb Perelman answers the question: What condiment are you most obsessed with?

The floor was bustling at the Northwest Food Show, April 22-23 at the Portland Expo Center. Between zesty chef cooking demos and cutting-edge ed seminars, we invited celebrity guests and show participants to give us a taste of what’s going on in their slice of the industry. Listen in for bites on food waste prevention, agricultural economies, fostering the next generation of culinary professionals, and plant-based cheese. Hear about the relationship that launched Ox Restaurant, feeling fed with gluten-free, the future of Pok Pok, blending media types for better business, and how you can partner with the Oregon Food Bank.   Guests:  0:20 - Pam Peck, Resource Conservation and Recycling Manager, Metro 6:50 - Chef Rick Bayless, Frontera Farmer Foundation 18:14 - Chef Andrew Hunter, Foster Farms 26:24 - Chef Heidi Lovig, Heidi Ho! Organics 35:50 - Chefs Greg Denton and Gabrielle Quiñónez Denton, Ox Restaurant and Bistro Agnes 44:26 - Phebe Rossi, Founder, Nuflours 51:03 - Chef Andy Ricker, Pok Pok 1:01:52 - Ben Powers, CEO, Visiting Media 1:16:22 - Sharon McFadden,  Food Resource Developer, Oregon Food Bank   Website mentioned:www.foodwastestopswithme.org

The Ringer’s Joe House is joined by Andy Ricker, the founder of Pok Pok, to talk about his journey from dishwasher to Northern Thai food expert and how traveling shaped him along the way. Then, House links up with Juliet Litman for another classic 'House of Carbs' Food News, featuring two (two!) stories from inside a White Castle.

You may have heard of Andy Ricker before. Perhaps it was through his VICE documentary FARANG? Or maybe you’ve seen him featured on Diners, Drive-Ins, and Dives or cruising around the Chiang Mai, Thailand with Bourdain on Parts Unknown. Or maybe – more simply – you just know him has “that white guy that makes awesome Thai food” and sits at the helm of the Pok Pok empire. From his traveling the world to falling in love with Northern Thai cuisine, Andy takes us through his journey to starting his successful restaurants that now span both Portland and New York City. And there was probably no more appropriate time to feature Andy on the Pubcast. Right on the heels of the release of his 2nd cookbook The Drinking Food of Thailand, Andy continues to enhance and share his craft and passion for Thai cuisine in its truest form, and this time around, he focuses on the snacky foods that pair well with a night of drinking in Thailand.  We met at Reel M Inn in Andy’s home base of Portland, OR for this episode. A dive through-and-through, at Reel M Inn you can expect low ceilings, a loud jukebox, an unpretentious vibe, and – most importantly – their famous fried “Chicken and JoJo’s.” After you listen, make sure to head over to PubcastWorldwide.com to leave a comment and sign-up for the monthly “Brewsletter.” Cheers!

On this week's Special Sauce, Andy Ricker explains his idiosyncratic take on what he does for a living, which he articulated in his book, Pok Pok: "I'm not a chef. I didn't invent this stuff. The food at my restaurants is not my take on Thai food." When I asked him what he meant by that, he replied, "The approach of most chefs is to go and study a food, usually in a cursory manner these days, and then kind of absorb some of the techniques and the flavors and stuff and try to recreate it in their own image somehow. For me, the food that I was encountering [in Thailand] didn't need any help... As good as it was, the food didn't need anything else. It was great."   Ricker also speaks reverently about his friend, Mr. Lit, a Thai rotisserie chicken master: "He started out as a salesman for a chicken company and he decided he wanted to do roast chicken. It took him two and a half years to perfect his chickens. He did it for 35 years, and then he turned it over to his daughter and son-in-law and wife, and they've been doing it for a further eight or ten years since then."He pauses and then finishes his thought: "He's retired and they're still making the same damn menu."    As for who he'd have as a guest for his last supper, I will give all of you Serious Eaters a hint about one of them: He was the lead singer of the Box Tops.   

My guest on Special Sauce both this week and next is chef-restaurateur Andy Ricker, whose Pok Pok restaurants in Portland, Oregon, and in Brooklyn introduced me to the joys of Northern Thai food.   We delve into his hippie roots growing up in rural Vermont, his varied professional background ranging from working in low- and high-end restaurants to playing in several bands to house painting, and how his extensive travels helped transform his perspective of cooking from a way to get by into a passion.   When it opened, Ricker didn't call Pok Pok a Thai restaurant for a variety of reasons. I'll leave you here with just one of them: He didn't want people saying, "You're a white dude. How dare you claim tradition and authenticity." For the rest of them, you're just going to have to listen to both this week's episode and next week's, as well, when Andy and I take a deeper dive into the issues of authenticity and cultural appropriation. Don't worry. It will be time well spent.

This week on Milk Street Radio, we speak with Andy Ricker (Pok Pok) in Chiang Mai, Thailand. “Western food … builds flavor over time to come up with a monolithic, single, strong, rich flavor,” Ricker says. “Thai food and southeast Asian food, in general, tends to be this battle of different bright, salty, sweet, sour, hot, bitter (notes), all working together in various different roles in particular dishes. But they don’t meld to become one thing. Often (with) dishes here, you can taste everything that’s going on, all at once in a bite.” Also on today’s show, Dan Pashman of The Sporkful makes New Year’s resolutions, Adam Gopnik explores eating in difficult political times, and we present our quick sizzling greens recipe. Finally, Christopher Kimball and Sara Moulton take your calls.

If you're in PDX, LA or NYC you've probably tried Pok Pok, the eminently popular Northern Thai restaurants run by American chef Andy Ricker. While most people know Andy for his food (and, let's be honest, he draws attention for being a white guy promoting Asian cuisine) this interview is less about his restaurants or even Thai cooking as it is about cultural appropriation. Outsiders often play a role in transmitting cultures that aren't their own, and this episode takes a considered look at how and when doing so has a positive output.

Listen to one of the city’s best food writers, AV Club’s Kevin Pang, chat with Andy Ricker of the Pok Pok empire. one of the country’s most acclaimed chefs, about Ricker’s passion for Thai cooking, running restaurants all over the country, and more.

This week, we learn how pollen analysis is used to foil honey laundering and solve cold murder cases; plus our Chinese white-cooked chicken recipe; chef Andy Ricker’s favorite kitchen tools; we take your calls with Sara Moulton; wine expert Stephen Meuse offers insight on dry Rieslings; and the strange science of marinades.

ill be joined tonight by James Beard award winner and owner of the world famous Pok Pok restaurant Andy Ricker.   Andy is calling in all the way from Chiang Mai, Thailand  

If you’ve been to Portland, you’ve been to Andy Ricker's Pok Pok—or maybe you went in LA or NY—heck, it could have been visiting the kiosk in the Portland airport during a layover. Andy is obsessed with local, regional Thai food that you would never find in any Thai tourist destinations. In fact, you’d only find it after spending years in Thailand making a ton of local connections and really embedding yourself in parts of the country that most of us never get the opportunity to. Andy has made it his mission to bring that food to the American market. And he’s done so in a way that’s absolutely remarkable. The guy has eight restaurants in three cities, a book, a line of food, he was top 10 best new restaurants in America by GQ Magazine, restaurant of the year by the Oregonian, he’s won a couple of James Beard awards and been featured many times in lots of different media outlets— from Vice Magazine to Anthony Bourdain’s "No Reservations.”

Ep. 93 - Stephen Malkmus and his band the Jicks are this week's podcast guest.  Zach and guest co-host Jeff Miller (from Thrilllist) caught up with the band in the green room of The El Rey last time they were in Los Angeles to talk food and a little bit of sports (apparently Chef David Chang is in Stephen's fantasy basketball and baseballs leagues.) It also turns out Keyboardist Mike Clark used to own a restaurant in Portland, and Joanna tells us what it's like to be the token Vegetarian in the band.  Mark Ibold from Pavement also comes up in coversation, and Stephen tells us one of the best tidbits we've ever heard about Pok Pok chef (and former podcast guest) Andy Ricker before completely proving our thesis in the last 30 seconds of the podcast.Stephen Malkmus & the Jicks new album "Wig Out at Jagbags" is out now on Matador Records. 

This week on Eat Your Words, Cathy Erway is joined by the authors of Pok Pok: Food and Stories From the Streets, Homes, and Roadside Restaurants of Thailand: Chef Andy Ricker and JJ Goode! Tune into this episode to hear discussions about authenticity in Thai cuisine, and how regional traditions influence flavor. Find out why Andy does not try to reinterpret Thai cuisine, but rather recreate it in a dignified way. How have Western food ways turned tourists off to Thai classics? Find out all of this and more on this week’s edition of Eat Your Words! Thanks to our sponsor, Many Kitchens. Music by The California Honeydrops. “Just like any great cuisine, there are seasonal differences in Thai food.” [22:00] — Andy Ricker on Eat Your Words

In this episode of the Find Dining Podcast, Chef Andy Ricker of Pok Pokin Portland, Oregon, shows us how to take a culinary adventure in Thailand. We discuss mortars and pestles, boiled buffalo fetus and Ike's Vietnamese fish sauce wings. Visit the Pok Pok website Read Pok Pok: Food and Stories from the Streets, Homes and Roadside Restaurants of Thailand Try Ike's Vietnamese Fish Sauce Wings Regions of Thailand to Explore: The South / Peninsula Central Thailand Isan / Northeastern Thailand Chiang Mai / Northend Thailand Food for Thought: Q: What is a seasoning that Thai food and Italian food share? A: Fish sauce. Out of the Frying Pan Picks: Must-Visit Places in Thailand: Chiang Mai and Bangkok Thai Dish for Comparison: Pad Thai Favorite Chef: David Thompson Thai Drinks to Try: Sugarcane Juice, Hibiscus Juice, Chrysanthemum Tea, White Lightning Best Place in the U.S. to Buy Thai Ingredients: Thai farmers in Florida Where to Buy Mortars and Pestles: Temple of Thai See a map of more podcasts.

This week on Food Talk with Michael Colameco, host Michael Colameco welcomes Michael Rogak, owner of JoMart Chocolates in Brooklyn, NY, and Andy Ricker, owner and executive chef at Pok Pok, in Oregon and New York. On the first segment, Michael explains the task and art of making chocolates from scratch, which he has been doing since 1946. Learn from the expert candy-maker himself on this episode! After the break, Andy Ricker joins the conversation to talk about finding an inspiration with thai food, how he received the opportunity to open Pok Pok, and his latest book, Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand. Learn more from the award-winning chef that is making headlines with his signature dishes today! This program has been sponsored by Cento, King Arthur Flour, and Colavita. source: brooklynglutton.com “I have super dedicated people, who have been with my for years. It’s family. And that includes my staff, and my customers, and I can’t do anything without them.” [21:00] — Michael Rogak on Food Talk with Michael Colameco “There’s so much opportunity here in New York. But getting yourself a solid crew together to open, it’s crazy.” [1:00:40] — Andy Ricker on Food Talk with Michael Colameco

Ep. 40 - You may know Chef Andy Ricker from Pok Pok, his Thai food empire that started in Portland and expanded into New York City last year. He's a James Beard Award winner, and his wings are legendary. But did you know that he also spent a lot of time as a DJ and a musician before becoming a chef?  He also geeks out about New Zealand music with Chuck, and tells us about his first concert (Spoiler: It was Bob Marley). His cookbook Pok Pok, which comes out in the fall, is available for pre-order now. 

Andy Ricker makes steamed fish, jasmine rice and boiled eggs.