Pardon My Fork

Tonight we're joined by a very special guest, Christian Krogstad, Founder and Master Distiller of Westward American Single Malt Whiskey. Christian has a rich history in craft distilling in the Pacific Northwest and is no stranger to spirits. In his past life, he managed the Carlton Winemakers Studio, founded and managed Orchard Street Brewery in Bellingham WA., and served as head brewer for Edgefield McMenamins Brewery.
We will be sampling 3 of Westwards spirits tonight, as well as our custom cocktail from Wine Guy Chris, so be sure to stay tuned and join the conversation in the comments below!

Very excited to have Brad Irwin on the program to speak with us about Oregon Spirit Distillers Gin and Absinthe for our Cocktail of the Week!
Brad is the owner of Oregon Spirit Distillers in Bend, and he walks us through a tasting of their signature Gin, and Oregon's only Absinthe! Follow along as we learn about how Oregon Spirit Distillers got their start, where they're headed, and a fun round of trivia surrounding this incredibly misunderstood drink!

Want to reach out? Find us here!
www.facebook.com/pardonmyfork
[email protected]

Wine Guy Chris is at www.instagram.com/wineguychris

Submit your trivia questions to Sara at [email protected]

Recipes!

The Corpse Reviver #2

3/4oz Wine glass Lemon Juice
3/4oz Wine glass Cocchi Americano
3/4oz Wine glass Cointreau
3/4oz Wine glass Oregon Spirit Distillers Dry Gin
1/4 oz OSD Absinthe

Shake well (all except absinthe). Rinse coupe glass with absinthe and pour remainder into coupe.

Scott Heppell, Oregon State University professor and avid angler, is joining the show today to talk to us about food from the sea, fish management, and the OSU February Food Drive! We'll be pairing our conversation with two lovely wines courtesy Croft Vineyards, and we thank them for their generosity!
Scott's research interests are the physiological ecology of fishes, in particular how physiology, behavior, and life history traits affect the interactions between fish populations, their respective fisheries, and the environment. This is sure to be a very informative episode, so pour yourself a glass and join the conversation!

Oregon State University Department of Fish and Wildlife: https://www.facebook.com/OSUFW

OSU February Food Drive: https://www.facebook.com/events/247981976918162/

This week we're joined by the masterminds at Sake One in Forest Grove, Oregon! Sake is an often loved and often misunderstood drink that has stood the test of time. We'll be learning all about what sake is, how it's made, and what the future holds for this local brewery. Wine Guy Chris will be dazzling us with his original Oregon Sake cocktail, and we'll be having a fun and fast round of all sake trivia! Be sure to join the conversation in the comments!

Hazelnuts aren't just a tradition here in Oregon, they're a way of life! Today we talk to Sean and Mike from Laurel Foods, one of the largest hazelnut goods manufacturers in the state! And of course Wine Guy Chris has whipped up an amazing cocktail for us to try using Laurel Foods Hazelnut Oil and McMenamin's Phil hazelnut liquor! Hop in the comments and join the conversation!

Check out Laurel Foods on Facebook at www.facebook.com/laurelfoodsoregon and on Instagram at www.instagram.com/laurelfoods, and visit them directly at www.LaurelFoods.com

Want to reach out? Find us here!
www.facebook.com/pardonmyfork
[email protected]

Wine Guy Chris is at www.instagram.com/wineguychris

Submit your trivia questions to Sara at [email protected]


RECIPES!

The Oregoner Cocktail recipe:

Ingredients:
1 ½ oz Bourbon
½ oz Hazelnut Liquor (Phil)
½ oz Hazelnut Oil
½ oz St Germaine (substitute honey syrup or simple syrup)
1 egg white
Dash orange bitters
Garnish with a cherry

Tools:
Shaker
Strainer
Cocktail pick
Coupe glass
(optional - immersion blender)

Preparation - Shake ingredients with ice (about 200 shakes), strain into coupe and garnish w/ skewered cherry.
Alternately, add liquid ingredients to shaker and blend with immersion blender for 20 seconds, add ice and shake till cold. Strain into coupe and garnish.


Hazelnut Goat Cheese Jalapeno Poppers:

8 Jalapenos, sliced in half and seeds removed
4oz. plain goat cheese
3oz. Laurel Foods Roasted Hazelnuts
4 slices of bacon
1 medium egg

Preperation:
Preheat your oven to 400 degrees
Fry bacon to crispy and crumble.
In a food processor, pulse hazelnuts until crushed, then add your goat cheese and egg.
Process until thoroughly combined.
Add in crumbled bacon and pulse until combined.
With a teaspoon, scoop and fill the jalapenos to level.
On a parchment lined cookie sheet, place jalapenos 1/2 inch apart.
Bake 15-20 minutes or until browned on top. Filling will rise slightly.

Enjoy and cheers!

It's Oregon White Truffle Week here at Pardon My Fork! Stephan Czarnecki from The Oregon White Truffle Oil Company joins us to talk all about the Oregon White Truffle industry. It's said that Oregon white truffles can easily be compared to Italian white truffles and are known for their delicate and fragrant flavor, making it a perfect cooking companion for an endless number of dishes! Wine Guy Chris is pouring us a picture perfect cocktail called the Boulevardier! An alluring mix of Bourbon, Campari, and Sweet Vermouth coats the pallet and helps lubricate our conversation tonight. So pour yourself a glass and join in the fun, right here on Pardon My Fork!

We were very fortunate to have Angela from Oregon Tea Traders on for our first episode of 2021! Angela walks us through a tasting of three Oregon grown teas and we were fascinated by her story and her knowledge! Please go check out www.OregonTeaTraders.com for all of your tea needs, shop local and support local producers!

Cheers to 2021! We are ringing in the new year with some amazing cocktails, old and new, courtesy our very own Wine Guy Chris! The Eola Hills Wine Cellars Blanc de Blanc is the perfect bubbly for these outrageously good cocktails that are sure to hit the spot no matter what you're celebrating!

Want to reach out? Find us here!
www.facebook.com/pardonmyfork
[email protected]

Wine Guy Chris is at www.instagram.com/wineguychris

Submit your trivia questions to Sara at [email protected]

RECIPES:

Classic Champagne Cocktail:
4 oz sparkling wine
1 sugar cube
3-4 dashes Angostura bitters
Flute glass

Directions:
Place sugar cube in glass, add bitters, top with sparkling wine

St Germain Royale (Kir Royale variant):
4 oz sparkling wine
½ oz St Germain
Berries for garnish
Flute or Coupe glass

Directions:
Add ½ oz St Germain to glass, top with sparkling wine, garnish

French 75:
1 oz Gin
1 oz simple syrup
¾ oz fresh lemon juice
3 sparkling wine
Lemon twist for garnish
Shaker, strainer, ice, flute or coupe glass

Directions:
Shake gin, simple syrup, and lemon juice with ice, strain into glass. Top with Champagne and garnish with lemon twist.

Beaujolais nouveau, a shortly fermented wine made from Gamay Noir grapes, and we have two wonderful wines to taste tonight! Paired with our wine tasting will be lots of traditional Holiday dish recipes like Cory Ann's Black Eyed Pea Soup and Andy's Frenched and Stuffed Crown Roast. Drop your favorite holiday dishes in the comments, pour a glass, and join the conversation!

We're excited to have Lilly Weichberger from Oran Mor Artisan Mead on the show tonight! Lilly has three very interesting meads for us to taste tonight and pair with some food trivia and some of our favorite Christmas time dishes that are sure to delight, so pour yourself a glass and join the conversation, only on Pardon My Fork!
Go to www.OranMorMead.com and use promo code PMF15 for 15% off your order! Get some just in time for Christmas!