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"After moving 952 miles north to Oregon, Killalee now fries out of a food cart at Happy Valley Station, where he’s returned to frying wild-caught cod and salmon with his signature flavored batters and the same emphasis on clean, hot oil to keep the fish moist rather than greasy—bringing his Encino-developed techniques and hand-cut, double-fried chips to a Portland-area crowd." - Brooke Jackson-Glidden