Podcasts about Kachka

Jamal Hassan is a seasoned beverage consultant and the owner of Ice Cold Co., a Portland-based company specializing in clear craft cocktail ice. With over 20 years of experience in the beverage and hospitality industry, Jamal has developed and overseen bar programs at award-winning restaurants such as Ox, Tasty N' Alder, and Mediterranean Exploration Company. A founding member of Sesame Collective Restaurant Group, he served as their Chief Marketing and Beverage Officer before transitioning to consulting full-time.   Jamal Hassan - @ironsheikh  Ice Cold Co.-  @icecoldpdx  Beverage Business Consulting - @beveragebusinessconsulting   Fav. places mentioned in this episode: Ox - @oxpdx Scotch Lodge - @scotchlodge Palomar @palomarpdx Pacific Standard - @pacificstandardpdx Bellwether - @bellwetherbarco Kachka - @kachkapdx   Right at the Fork is supported by:  Zupan's Markets: www.Zupans.com  RingSide Steakhouse:  www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

This episode features Top Chef Interviews with 5 culinary professionals in a panel discussion for Symrise in Portland, Oregon, during the StarChefs event. We'll hear from Chef Bonnie Morales of Kachka, Chef Matt Mayer of Heavenly Creatures, Chef Kyle Christy of Street Disco, Bartender Katsumi Manabe of Scotch Lodge, and Pastry Chef Tara Lewis of Tusk. You'll hear what shaped the professional backgrounds of these culinary creators and how the unique seasonality of Portland inspires them.  You'll learn why the Portland natives stayed and built careers in this city, and what drove the non-natives to become a part of this celebrated, seasonal food scene. And you'll discover Portland culinary scene. What you'll learn from these Top Chef Interviews What inspired Chef Matt Mayer to move to Portland 4:42 How Chef Bonnie Morales learned that her “dream job” wasn't her passion 6:22 Bonnie Morales' paradigm shift around her family's food culture 7:27 A pro tip for moving up in the industry from these Top Chef Interviews 8:32 How Chef Kyle Cristy sums up his career trajectory 10:44 Why Pastry Chef Tara Lewis switched from cooking to pastry 11:59 The fruit that convinced Chef Bonnie Morales to move to Portland 13:07 What impressed Bonnie about Portland's seasonal awareness 15:01 The flora and fauna and the Portland Culinary Scene 17:05 How sourcing works with seasonality in mind 19:00 The non-competitive nature among chefs in Portland 21:46 Advice for food distribution companies from chefs 24:34 Why there's more to a plant than just the fruit 26:33 The long history of preservation in cocktail-making with Bartender Katsumi Manabe 27:12 The challenges of sourcing fresh ingredients for different restaurants 28:55 How seasonal ingredients inspire creativity 32:17 How Kyle avoids letting people fill up on bread 33:55 Why Kyle leans on acidity in his food 34:53 The delicate balance between creativity and restraint 38:44 How Matt honors the influences from Detroit on his menu 43:59 The best compliment Katsumi has received 46:51 Running a whiskey bar that's cocktail dominant 48:51 Staying innovative when you focus on a specific food culture 50:37 How to elevate your home cooking 54:25 Bonnie's fears about opening her restaurant 56:41 A surprising fact about Tara 58:45 Weaving personal experiences into your menu 1:02:06 Why Bonnie's food drives people to tears 1:07:02 Trends they're seeing in the industry 1:13:47 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes featuring Top Chef Interviews Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more Panel Discussions.Panel Discussion Rising Stars NYC 2023 Vol2Panel Discussion Rising Stars NYC 2023 Vol1Top Chef Interviews about LeadershipTop Chef Interviews about Techniques and CreativityPanel Discussion in MadagascarTop Chef Interviews about Structure and CreativityPanel Discussion on Hispanic Heritage MonthPanel Discussion with chefs from the Documentary "Her Name is Chef" Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka

In Portland, Oregon, Bonnie Morales creates dishes from the former Soviet Union through a Pacific Northwest lens in her restaurant, Kachka.Bonnie details her full-circle culinary journey from her parents immigrating to the United States from the former Soviet Union, preparing traditional, elaborate meals, then training at The Culinary Institute of America, and working in Michelin-starred restaurants in New York City and Chicago, to opening Kachka in 2014 with her husband.We also spoke with Toby Roberts of Thaan Charcoal, a charcoal made from rambutan wood, a renewable resource. Thaan Charcoal burns clean and evenly for hours, making it a great alternative to mesquite charcoal.You can watch our interview with Bonnie on YouTube HERE! Follow @kachka, @ingredients insiders, @wherechefsshop

Bonnie Morales is the first-generation American daughter of Belarusian immigrants and the chef and co-owner of Kachka in Portland, OR. We talk to Morales about what drew her to dumplings and cabbage rolls and how a proper vodka-filled feast is supposed to go down. After that, we take you through the best method for crispy-skinned chicken thighs. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Good News: A UK based vegan football team is making waves and has been promoted to the UK’s League One, AND plans to build their stadium out of wood! Link HERE. The Good Word: Another terrific quote from Count Basie. Good To Know: An impressive bit of trivia about how well African Grey Parrots can […]

The Portland restaurant Kachka has announced a new wage equity plan, which involves charging diners a 22% service charge in lieu of tips, free healthcare for its employees and a profit-sharing model. We talk with Kachka chef and co-owner Bonnie Morales about the new policies and the intent behind them.

Los Angeles Times books editor, Boris Kachka, joins us to discuss his new book, Becoming a Film Producer. In the book, Kachka, a longtime writer and editor at New York Magazine, offers an insider's look at the production side of the film industry. Throughout, he follows award-winning producers in their work, including Fred Berger and Michael London of La La Land and Sideways fame, respectively.

Want to be the best tennis player in the world? Start playing when you're four years old! That's what Maria Sharapova did and after five career Grand Slams, an Olympic medal and an impressive 28 years of playing, she retired last year. But Maria is still working -- she's CEO of Sugarpova, her very own candy company, inspired by her love of collecting sweet treats when she traveled the world playing tennis. Maria was born in Russia and her happiest childhood memories are eating pelmeni and honey cake in her grandmother's kitchen. So Bonnie Morales, chef/owner of Kachka in Portland, Oregon, joins the show to talk about why she was inspired to open a modern Russian restaurant. Turns out, Maria, Bonnie and host Rachel Belle share an undying love for one the world's most under appreciated condiments (that's what we call a tease!). And Jewish linguist and professor Sarah Bunin Benor explains why we might pronounce hummus, challah and latke differently depending on who we're talking to. Follow 'Your Last Meal' and host Rachel Belle on Instagram! See omnystudio.com/listener for privacy information.

Bonnie Morales is the Chef / Co-owner of Kachka, Kachka Lavka, and Kachinka all in Portland, Oregon. She reflects deeply on the namesake of her restaurant, her grandmother whose unbelievable story laid the groundwork for “Kachka”. She took a circuitous route from family restaurant in her youth, to thinking she wanted out completely of a toxic industry, to finding immense pride in here Soviet heritage and cuisine. We discuss being at the family table and those quintessential recipes and the uncanny ability of mothers to outcook their ‘chef’ children. It was her life and business partner Israel Morales that first gave her the validation that her “weird” Russian food was amazing and needed to be brought to the people. He also reminds her how well her mother cooks said foods, keeping her motivated and humbled. We get a chance to talk service and hospitality with Israel, who is just one of many #UnsungHospitalityHeroes we hear about from Bonnie. Website - kachkapdx.com Facebook - /kachkapdx Instagram - @kachkapdx @zaichik13 Where were you born / raised? North suburbs of Chicago First job in the industry? Prep cook, server and barista at my parent's restaurant in Chicago. It was called Still Life Cafe. I was 14. Proudest moment(s) of your career? Being featured in the New York Times food section last year. Something most people don't know about you? I used to fence Food and/or drinks staples in your house? BBQ chips. Peppermint Ice Cream. Every form of dairy, especially cheese. Banyuls vinegar. Sunflower oil. Words to live by? Always think about the bigger picture. The first-generation American daughter of Belarusian immigrants, chef Bonnie Morales 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, and top kitchens in New York and Chicago. Kachka opened in Portland in 2014, inspired by the food of the former Soviet republics. Kachka’s received myriad accolades, including Eater’s Best Restaurants in America from 2015-2018. Morales was named Rising Star Chef by StarChefs, and was a finalist for the James Beard Award for Best Chef: Northwest. Morales’ first cookbook, Kachka: A Return to Russian Cooking, was released in 2017.

Host Luke Burbank and announcer Elena Passarello describe their family crests; author Jami Attenberg struggles to feel compassion for the patriarch in her new book "All This Could Be Yours;" producer James Kim explains how language barriers and silence are used as narrative tools in his fictional podcast Moonface; chef Bonnie Morales discusses how her Belarusian background inspired the celebrated restaurant Kachka; and psychedelic rock group Federale perform the title track from their album "No Justice."

It’s a special episode of the show recorded live at Los Angeles’ must-visit culinary bookstore, Now Serving. Our guest is a longtime friend of ours who’s making her first appearance on the Tunes: Bonnie Morales, chef / co-owner of Portland’s renowned Russian restaurant, Kachka. In addition to our interview, check out Bonnie’s cookbook, Kachka: A Return to Russian Cooking, and her Snacky Tunes Chef Music Monday playlist in which she shares her favorite hits from the likes of Alla Pugachova and Yuri Shatunov.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala. Snacky Tunes is powered by Simplecast.

Brantley, Ben, and Charles Isherwood. “Critics' Picks.” The New York Times, 1 June 2008. Isherwood, Charles. “On This Rock, Build a Future for Musicals.” The New York Times, 24 June 2007. Isherwood, Charles. “Breaking the Mold of the Musical.” The New York Times, 24 Feb. 2008. Green, Penelope. “Setting the Stage, Offstage.” The New York Times, 20 Mar. 2008. Robertson, Campbell. “A Season With an Unpredictable Plot.” The New York Times, 13 May 2008. Robertson, Campbell. “This Year's Tony List Is Filled With Unusual Suspects.” The New York Times, 14 May 2008. Robertson, Campbell. “Roads to Recognition That Were Really Short.” The New York Times, 1 June 2008. Robertson, Campbell. “Sunday in the Dark With Tony?” The New York Times, 13 June 2008. Brantley, Ben. “On the Big Stage, No Urge to Disturb.” The New York Times, 15 June 2008. Robertson, Campbell. “Big Shows and Tonys Are Talking Happy Talk.” The New York Times, 17 June 2008. Holden, Stephen. “Not Your Mother's Original-Cast Albums.” The New York Times, 27 June 2008. Blankenship, Mark. “On the Stage, No More Mr. Tough Guy.” The New York Times, 27 July 2008. Schmidt, Gregory. “Broadway's Marketing Turns Interactive.” The New York Times, 26 Nov. 2008. Lyon, Shauna, and Shauna Lyon. “Tony Awards Q. & A.” The New Yorker, 19 June 2017. Lunden, Jeff. “Reading the Tony Awards Tea Leaves.” NPR, 15 June 2008. “Finally, Some Drama at the Tonys: Could 'Passing Strange' Upset 'In the Heights'?” Vulture, 12 June 2008. McCarter, Jeremy. “In the Heights - Cat on a Hot Tin Roof - Dead Man's Cell Phone -- New York Magazine Theater Review - Nymag.” New York Magazine, 13 Mar. 2008. Isherwood, Charles. “Broadway's Not Stale, So Why Are the Tonys?” The New York Times, 21 June 2008. Itzkoff, Dave. “'In the Heights' Recoups Its Initial Investment.” The New York Times, 9 Jan. 2009. Ryzik, Melena. “Heights Before Broadway.” The New York Times, 14 Mar. 2008. Isherwood, Charles. “From the Corner Bodega, the Music of Everyday Life.” The New York Times, 9 Feb. 2007. Robertson, Campbell. “You're 27. Here Are Millions to Stage Your Musical.” The New York Times, 18 Feb. 2007. Isherwood, Charles. “The View From Uptown: American Dreaming to a Latin Beat.” The New York Times, 10 Mar. 2008. Itzkoff, Dave. [“'In The Heights' Movie in the Works.”}(https://www.artsbeat.blogs.nytimes.com/2008/11/07/in-the-heights-movie-in-the-works/?searchResultPosition=174) The New York Times, 7 Nov. 2008. Als, Hilton. “Friends And Lovers.” The New Yorker, 8 Aug. 2008. Ross, Lillian. “Local Boy.” The New Yorker, 12 Mar. 2007. “Lin-Manuel Miranda of 'In the Heights' on No Longer Being in the Heights.” Vulture, 7 Mar. 2008. McCarter, Jeremy. “In the Heights -- New York Magazine Theater Review.” New York Magazine, 14 Feb. 2007. Finn, Robin. “When Brush With Broadway Ends, She'll Play On.” The New York Times, 20 June 2008. Lee, Felicia R. “A Broadway Mother of Many Identities.” The New York Times, 8 Mar. 2008. Isherwood, Charles. “Look Back in Chagrin: A Rocker's Progress.” The New York Times, 15 May 2007. Sontag, Deborah. “A Musical Star Plucked From the Underground.” The New York Times, 21 May 2007. Solomon, Deborah. “Interview: Strange Magic.” The New York Times, 17 Feb. 2008. Isherwood, Charles. “It's a Hard Rock Life.” The New York Times, 29 Feb. 2008. Isherwood, Charles. “Look Back in Chagrin: A Rocker's Progress.” The New York Times, 15 May 2007. “UrbanEye: 'Passing Strange'.” The New York Times, 29 Feb. 2008. Kachka, Boris. “Stew on Taking Passing Strange to the Screen With Spike Lee.” Vulture, 21 Aug. 2009. Als, Hilton. “Young American.” The New Yorker, 18 June 2017. Bianculli, David, and Jeff Lunden. “'Passing Strange,' a Musical With a Rock Swagger.” NPR, 28 Feb. 2008. Ebert, Roger. “Passing Strange Movie Review & Film Summary (2009): Roger Ebert.” RogerEbert.com, 19 Aug. 2009. Scott, A. O. “A Young Artist's Journey, This Time on Film.” The New York Times, 20 Aug. 2009. Martin, Michael. “Can 'Xanadu' Make It on Broadway? -- New York Magazine.” New York Magazine, 25 May 2007. David, Cara Joy. “Old Movie, New Musical, First-Time Producers.” The New York Times, 7 July 2007. Als, Hilton. “Chasing The Muse.” The New Yorker, 18 June 2017. Bosman, Julie. “Whoopi to Join 'Xanadu'.” The New York Times, 15 July 2008. Piepenburg, Erik. “Returning to Broadway on Celestial Roller Skates.” The New York Times, 17 June 2007. Robertson, Campbell. “Insert Tony Stunt Here.” The New York Times, 15 May 2008. Miller, Winter. “Last Actress Standing.” The New York Times, 23 Sept. 2007. Robertson, Campbell. “In 'Xanadu' Did Actors Get Banged Up.” The New York Times, 22 Sept. 2007. Isherwood, Charles. “Serious Conductor Answers the Call of the Roller Disco.” The New York Times, 2 Sept. 2007. Isherwood, Charles. “Heaven on Wheels, and in Leg Warmers.” The New York Times, 11 July 2007. Brantley, Ben. “Swivel-Hipped Rebel and Restless Virgin Meet Cute.” The New York Times, 25 Apr. 2008. Pincus-Roth, Zachary. “Give Their Attitude to Broadway.” The New York Times, 13 Apr. 2008. Levy, Ariel. “How John Waters Maintains His Warped Obsessions -- New York Magazine.” New York Magazine, 21 Mar. 2008. Woolf, Brandon. “Negotiating the ‘Negro Problem’: Stew’s Passing Made Strange.” Brandon Woolf Performance , July 2014.

I grew up really being pretty embarrassed of the food [Russian food} I grew up with. I didn’t want to have anything to do with it. I wanted to eat what my friends were eating at home. Everything my mom made was obviously from scratch because it was cheaper at the time. And as a kid, you think that it's not as good. When we were dating, I brought my (now) husband over to my parents house, just you know the normal sort of stuff and, whenever I had any friends or a boyfriend or anyone coming over to my parents house I always gave them a warning about the food. So I gave him all those same sorts of warnings and then afterwards he thought it was amazing. He loved everything so much. He thought it was delicious and he loved the way everyone were together and the camaraderie. The first few times that he would say stuff like that I just assumed he was saying it to make nice. And it just kept happening and my mom caught wind of this and she started inviting us over for dinner just because she was whipping up some dish that she hadn't made since before they immigrated. He basically sort of lit this fire in her and then in me too, to sort of re-evaluate and rediscover what I just took for granted for so long. What we covered In this episode Her parents emigrated from the Soviet Union in 1980 and she was born the year after. She grew up speaking Russian first.  The family was from Belarus which really wasn't its own independent country until very recently. Her grandmother escaped the ghetto during World War II and Chef Bonnie Morales explains how the name of her restaurant Kachka is linked to her grandmother story. She started rejecting the food she grew-up with like many first generation of immigrated parents. It was her husband (where they were dating) made her rediscover Russian food. Chef Bonnie Morales explains how she was re-interpreting Russian recipe when she attended culinary school instead of  looking for the authenticity and the simplicity of a dish. She went to school for industrial design and in her first job she realized that her passion was in cooking. She explains the advantage of opening a restaurant in Portland versus somewhere in the US. The density of food trucks in Portland (one of the highest in the country) makes people want to try something new and at the same time they are very quick to move on to the next shiny thing. She mentioned the complex aspect of managing people and the fact that when she first thought about opening a restaurant she didn't think about personnel.  She talks about the menu at Kachka: zakouskis, dumplings, rabbit in a clay pot, and Russian grill. Chef Bonnie Morales and her husband took a part of their staff on a trip to Belarus to experience the food and the people. Five rapid-fire questions. Misconceptions about vodka and caviar We can't talk about vodka in an intellectual way but I would just like to mention that it has a lot of characteristics to it. You can taste differences. You know I think that is the biggest misconception. And then with caviar man there's so many it's hard to pick just one. But I think probably my biggest one is that it has to be served ice cold. It drives me crazy when I see it served on crushed ice. Everything tastes better closer to room temperature and if you're spending that much money why would you want it to be numbingly cold. So serve it at room temperature. I mean obviously you want to store in the refrigerator but when you're serving it you should actually spend some time letting it come to room temperature so you can taste it more. Click to tweet Chef Bonnie Morales - People have a very negative connotation of Russian food they think of the food shortages and lots of spoilage and they think of canned vegetables. Click To Tweet There aren't any other restaurants that do what we do in Portland. I would say that at this at this time I have yet to see anybody doing what we do in this country.

This episode, we’re serving you two Hulkowers for the price of one. Anna's sister Isabel stops by to reminisce about the time they made their dad drive them to New Jersey to see Elaine Stritch. We also compare everything to The Producers, confess how much we like (Norbert Leo) Butz and we CANNOT lie, and wish Spamalot would spam a little less. Follow us on Twitter and Instagram (@mylittletonys) for additional content about this season’s shows! Works referenced/cited: Hischak, Thomas S. The Oxford Companion to the American Musical: Theatre, Film, and Television. Oxford University Press, 2008. Filichia, Peter. Broadway Musicals: The Biggest Hit & the Biggest Flop of the Season 1959 to 2009. Applause Books, 2010. Patinkin, Sheldon. "No Legs, No Jokes, No Chance": a History of the American Musical Theater. Northwestern University Press, 2008. Bloom, Ken, and Frank Vlastnik. Broadway Musicals: the 101 Greatest Shows of All Time. Black Dog & Leventhal Pubs., 2010. Anderson, Sam. “Why Spamalot Should Never Have Won a Tony.” Slate Magazine, 21 June 2005. “Best Replacement Tony Award Is No More.” Broadway.com. Brantley, Ben. “A 'Menagerie' Full of Stars, Silhouettes and Weird Sounds.” The New York Times, 23 Mar. 2005. Brantley, Ben. “A Quest Beyond the Grail.” The New York Times, 18 Mar. 2005. Brantley, Ben. “A Weak Erotic Charge Flickers in the New Orleans Heat.” The New York Times, 27 Apr. 2005. Brantley, Ben. “Family Guys Who Are What They Are.” The New York Times, The New York Times, 10 Dec. 2004. Brantley, Ben. “Here, Honor Is Profane and Words Do Hurt.” The New York Times, 2 May 2005. Brantley, Ben. “Repatriating the Japanese Sondheim.” The New York Times, 3 Dec. 2004. Brantley, Ben. “'Sweet Charity,' After a Rocky Road, Finally Reaches Broadway.” The New York Times, 5 May 2005. Brantley, Ben. “The Art of the Con, Reprised.” The New York Times, 4 Mar. 2005. “Did Broadway Critics Find Fun, Laughs, Good Times at Sweet Charity?” Broadway.com. Gans, Andrew. “2004-2005 Tony Nominations Announced; Spamalot Garners 14 Nominations.” Playbill, 10 May 2005. Jones, Chris. “Sweet Charity.” Variety, 6 Mar. 2005. Kachka, Boris. “'Noooooooooooo!' - Christina Applegate.” New York Magazine,. McKINLEY, JESSE. “'Spamalot' Discovers the Straight White Way.” The New York Times, 10 Apr. 2005. Riedel, Michael. “BRITNEY MAY BE B'WAY BABE – 'CHARITY' TEAM SWEET ON HOT POP TART.” New York Post, 23 Nov. 2005. Rooney, David. “La Cage Aux Folles.” Variety, 10 Dec. 2004. Rooney, David. “Monty Python's Spamalot.” Variety, 18 Mar. 2005. Rooney, David. “Pacific Overtures.” Variety, 3 Dec. 2004. Rooney, David. “'Spamalot' Closes on Broadway.” Variety, 18 Oct. 2008. Shirley, Don. “'Scoundrels' Opens on Broadway.” Los Angeles Times, 5 Mar. 2005. Simon, John. “Exquisite Corpses.” New York Magazine. Simon, John. “Medieval Times.” New York Magazine, 28 Mar. 2005. Simon, John. “Pros and Cons.” New York Magazine. Simon, John. “The Caged Bird Sings.” New York Magazine, Intelligencer. “'Spamalot' and 'Doubt' Win Tony Awards.” The New York Times, 5 June 2005. Top Grossing Broadway Shows of 2005. BroadwayWorld.com. “Were New York Critics Taken with Dirty Rotten Scoundrels?” Broadway.com. Viertel, Jack. Secret Life of the American Musical: How Broadway Shows Are Built. Sarah Crichton Books,Farrar, Straus and Grioux, 2017. Zehme, Bill. “King Mike and The Quest for the Broadway Grail.” New York Magazine, 2005. Norbert Leo Butz, John Lithgow & Sherie Rene Scott in Rehearsal for "Dirty Rotten Scoundrels" Production: "Dirty Rotten Scoundrels" (Working In The Theatre #332) Theater Talk - Remembering Mel Gussow & Spamalot (Full Episode) A conversation with Eric Idle Tim Curry - Spamalot REHEARSALS !! - Original London Cast Eric Idle Spamalot documentary 2005 Mike Nichols on Directing, "Spamalot" and Being Funny (April 26, 2005) | Charlie Rose

Family meals are something we all share, and we embrace that feeling in our cookbook review of Kachka by Bonnie Frumkin Morales. The Dinner Sisters and our reviewer-friend Tara loved every recipe we made from this book. Our families loved it, too! Practically speaking, the directions were clear, warm and easy to follow. We recommend this book to any cook with just a little sense of adventure, someone excited to travel into Ms. Morales’ world of schi (soups), borsch, and zakuski (little dishes).

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 plating of these dishes at Kachka is evidence of Morales’ design background. Thanks to our engineer, Aaron Parecki of Stream PDX. Speaking Broadly is powered by Simplecast.

Bonnie Morales is the first-generation American daughter of Belarusian immigrants and the chef and co-owner of Kachka in Portland, OR. We talk to Morales about what drew her to dumplings and cabbage rolls and how a proper vodka-filled feast is supposed to go down. After that, we take you through the best method for crispy-skinned chicken thighs. Learn more about your ad choices. Visit megaphone.fm/adchoices

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 plating of these dishes at Kachka is evidence of Morales’ design background. Thanks to our engineer, Aaron Parecki of Stream PDX. Music by Breakmaster Cylinder HRN On Tour is powered by Simplecast.

Erick Rico Suave Russ Pono Brewing - Portland Beer Podcast episode 80 by Steven Shomler In this episode of the Portland Beer Podcast our Host Steven Shomler visits with Erick Rico Suave Russ Pono Brewing. iTunes – You can subscribe to the Portland Beer Podcast on iTunes https://itunes.apple.com/us/podcast/portland-beer-podcast/id1122710910?mt=2 Go to www.PortlandBeerPodcast.com to see the other 79 episodes we have created and shared Other Podcasts Mentioned During this Episode Larry Bell Founder of Bell's Brewery and Upper Hand Brewery - Portland Beer Podcast Episode 7 – www.soundcloud.com/portlandbeerpodcast/larry-bell-founder-of-bells-brewery-and-upper-hand-brewery-episode-7-podcast-beer-podcast Alan Taylor Brewmaster at Zoiglhaus Brewing Company – Portland Beer Podcast Episode 41- www.portlandbeerpodcast.com/alan-taylor-brewmaster-at-zoiglhaus-brewing-company-portland-beer-podcast-episode-41 More About this Episode During this episode you will learn what brought Erick to Portland, what role Bell's Brewery had in Erick's craft beer journey, how he came to be part of the Pono Brewing team, and Erick tells Steven about three of Pono's flagship beers - Three Amigos Mexican Lager, El Garrote IPA, and Pineapple Express Kolsch. If a Friend is Visiting Portland – Erick's Brewery and Restaurant Lists During this Podcast Erik also shares his list of Restaurants and Breweries that he would take someone visiting Portland to. Please Note – these two lists were current as of the date of this episode being recorded - July 2018. Erick is always finding new & wonderful places to eat and drink. Please consider these lists snapshots in time. Breweries Baerlic – www.baerlicbrewing.com Culmination Brewing - www.culminationbrewing.com Gigantic - www.giganticbrewing.com Upright - www.uprightbrewing.com Restaurants Ataula - www.ataulapdx.com Cameo Cafe Portland - www.cameocafe.com Du's Grill - www.dusgrill.com Il Solito - www.ilsolitoportland.com Kachka – www.kachkapdx.com Lardo – www.lardosandwiches.com Mae - www.maepdx.com Magna - www.facebook.com/magnapdx/ Olympia Oyster Bar – www.oobpdx.com Pizzeria Otto - www.pizzeriaotto.com Reel M' Inn - www.wweek.com/bars/2017/05/22/portlands-finest-fried-chicken-is-served-in-a-division-street-dive-bar Tamale Boy - www.tamaleboy.com Yonder - www.facebook.com/yonderpdx Follow Erick Rico Suave Russ Instagram - www.instagram.com/eldojio Follow Pono Brewing Website – www.ponobrewing.com Facebook – www.facebook.com/PonoBrewing Instagram - www.instagram.com/ponobrewing Twitter – www.twitter.com/ponobrewing The Portland Beer Podcast 411 The Portland Beer Podcast is brought to you by Portland Culinary Radio, and this episode was recorded at Beer O'Clock. Steven Shomler is the Host and Creator of the Portland Beer Podcast. Many thanks to Ken Wilson a true Media Maestro for his excellent sound engineering and editing! Follow The Portland Beer Podcast iTunes – https://itunes.apple.com/us/podcast/portland-beer-podcast/id1122710910?mt=2 SoundCloud – www.soundcloud.com/portlandbeerpodcast Facebook – www.facebook.com/PortlandBeerPodcast Instagram – www.instagram.com/portlandbeerpodcast Twitter – www.twitter.com/PDXBeerPodcast The Portland Culinary Podcast The Portland Beer Podcast has a sister podcast - the Portland Culinary Podcast www.PortlandCulinaryPodcast.com .

This week Eddie and Neil are finally in the same room together!  We start the night off at The Bit House Saloon and finish it off drinking some fantastic Vermouth's from one of our favorite wine/distillers Ransom. We also taste test Bitter Truth Elderberry Liquor and Famosinha Deminas Cachaça. Detours are also taken to Pizzeria Otto, Kachka, and La Moule! This is a fun one, y'all!