OwlTail

Cover image of Carlo Lamagna

Carlo Lamagna

3 Podcast Episodes

Latest 22 Jan 2022 | Updated Daily

Weekly hand curated podcast episodes for learning

Episode artwork

#268 BitHouse Collective - Natasha Mesa, Erick Russ and Carlo Lamagna

Right At The Fork

Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com   We welcome the three restaurant and bar industry professionals who have come together to form BitHouse Collective, coined an "experience" by our guests during the interview.  Natasha Mesa, seasoned bartender and manager, Erick Russ of Pono Brewing and Carlo Lamagna of Magna bring their respective skills and followers to the mix to take over the beautiful, classic BitHouse space in Portland.  This interview was conducted on March 1, 2021 just before their official opening.   Our conversation runs from talking about Natasha's experience, to the Detroit connection between Carlo and Erick, as well as what they foresee in the Portland Food world when we emerge from Covid.

1hr 11mins

4 Mar 2021

Episode artwork

Carlo Lamagna Reformulates Traditional Filipino Cuisine

flavors unknown podcast

What we covered in this episode Chef Carlo Lamagna shares his thoughts about Filipino cuisine and why when restaurant suggestions are made, often people mention Thai, Ramen, Korean Barbecue, Pho, Sushi, and Indian joints. Rarely will Filipino Cuisine be included in the conversation. Other Asian cuisines have been part of the American landscape for decades. But only in recent years have Filipino dishes started gaining recognition outside immigrant communities. Chef Carlos Lamagna describes Filipino food. With more than 7,500 islands, the Philippines is an archipelagic country. It went through a lot of foreign influences thought out History. Adobo is a good example is a very popular dish. That is well-known around the world, but what people don't realize that every Island and every region in the Philippines has its own variations and every family has its own variations.  Chef Carlo Lamagna says that the most common answer that people give about Filipino cuisine is that it's a fusion cuisine. He couldn't disagree more. Filipino cuisine is an evolutionary cuisine. It evolves just like any other culture.  Filipino cuisine has Malaysian, British, Spanish, Arabic, Chinese, Japanese, and Pacific Islanders influences. Chef Carlo Lamagna mentions that the condiment game in the Philippines is very strong. The condiments like Bagoong, Suka, vinegar, fermented shrimp pastes, fish sauces, soy sauce, or a mixture of any of those ingredients are used to personalize the dish itself. He describes his restaurant Magna as a non traditional Filipino restaurant that is inspired by its roots, by traditional and authentic flavors that are authentic to him. It is a modern Filipino restaurant serving modern versions of traditional dishes. Series of rapid-fire questions. Link to the podcast episode on Apple Podcast https://apple.co/Carlo_LamagnaLinks to other episodes in Portland, OregonConversation with Chef Bonnie Morales - A Return To Russian Cooking#gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */James Beard Dinner – Regional Philippine Cuisine – “Dinadaraan” – Braised pork collar, blood sarsa, blood sausagecrumble, pork ear chicharron, bone marrow suman ©Clay WilliamsWines of Argentina “Breaking Borders” Recipe contest – Smoked Ham Hock Adobo Croquette, Coconut Braised KaleChicken Tinola Noodles – Braised Chicken, Chicken Hearts and Livers, Bok Choy, Egg Noodles, Chicken-GingerConsommeStarchefs Awards Gala – Beef Pares (PAH-res) – Anise Braised Beef Brisket, Sticky Rice, Radish, Serrano PeppersSubmitted questions from podcast listenersFilipino Adobo recipe from Chef Carlo LamagnaI think a lot of people should really truly explore what Adobo is. When I cook Adobo at home, I use a combination of both pork belly and pork neck bone. There's good meat on the neck bone. It adds a lot of great flavor to the broth when it's brought down and the pork belly itself is a tougher and richer cut. I cook it the way that my dad cooks it. Add water, vinegar, Bay leaves, garlic, peppercorns inside the pot with your neck bones and pork belly, just to cover. The pork belly can be diced up. You start slowly cooking that down. Most Adobo a lot of people do is very saucy. I like mine a little on the drier side. It's a little bit more on the oily side. That fat is such great flavor when you put it on rice. So I actually cook it util the liquid is almost all gone. And then I season it with soy sauce. I don't add the soy sauce at the beginning, because if you add the soy sauce in the beginning, as it cooks out, it actually the bitter notes of the soy sauce will come out more and you do...

45mins

10 Nov 2020

Similar People

Episode artwork

#221 Carlo Lamagna - Magna

Right At The Fork

Chef Carlo Lamagna returns to the podcast to talk about Magna, his new restaurant in Southeast Portland (2525 SE Clinton St to be exact). Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com 

1hr 9mins

14 Nov 2019