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Right At The Fork

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Jan 10, 2018

Our interview with Gabriel Pascuzzi was conducted just before his Chef of the Year nod by Eater PDX was announced.  Chef Pascuzzi discusses his childhood food experiences as well as his father's influence in helping him cut a real estate deal that helped him open Stacked.  We touch on his new brunch series, in which Portland chefs collaborate with their favorite dishes.
For information about the PFA on 2/1, visit
And the stacked website is at 
Right at the Fork is made possible with support from Zupan's Markets:
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