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/pardonmyforkPardonMyFork@gmail.comWine Guy Chris is at www.instagram.com/wineguychrisSubmit your trivia questions to Sara at PMF.trivia@gmail.comRecipes!The Corpse Reviver #23/4oz Wine glass Lemon Juice3/4oz Wine glass Cocchi Americano3/4oz Wine glass Cointreau3/4oz Wine glass Oregon Spirit Distillers Dry Gin1/4 oz OSD AbsintheShake 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/OSUFWOSU 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.comWant to reach out? Find us here!www.facebook.com/pardonmyforkPardonMyFork@gmail.comWine Guy Chris is at www.instagram.com/wineguychrisSubmit your trivia questions to Sara at PMF.trivia@gmail.comRECIPES!The Oregoner Cocktail recipe:Ingredients:1 ½ oz Bourbon½ oz Hazelnut Liquor (Phil)½ oz Hazelnut Oil½ oz St Germaine (substitute honey syrup or simple syrup)1 egg whiteDash orange bittersGarnish with a cherryTools:ShakerStrainerCocktail pickCoupe 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 removed4oz. plain goat cheese3oz. Laurel Foods Roasted Hazelnuts4 slices of bacon1 medium eggPreperation:Preheat your oven to 400 degreesFry 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/pardonmyforkPardonMyFork@gmail.comWine Guy Chris is at www.instagram.com/wineguychrisSubmit your trivia questions to Sara at PMF.trivia@gmail.comRECIPES:Classic Champagne Cocktail:4 oz sparkling wine1 sugar cube3-4 dashes Angostura bittersFlute glassDirections:Place sugar cube in glass, add bitters, top with sparkling wineSt Germain Royale (Kir Royale variant):4 oz sparkling wine½ oz St GermainBerries for garnishFlute or Coupe glassDirections:Add ½ oz St Germain to glass, top with sparkling wine, garnishFrench 75:1 oz Gin1 oz simple syrup¾ oz fresh lemon juice3 sparkling wineLemon twist for garnishShaker, strainer, ice, flute or coupe glassDirections: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!

We are doing trivia tonight! The Black Garlic Market was kind enough to join us earlier in the week for some incredible recipe discussion, and we were also invited to participate in the Indie Pod United Virtual Summit on Monday! Please join us and play along in the comments, don't forget to pour yourself a drink and join the conversation!

Thanksgiving leftovers! What's your favorite thing to do with them? On this episode, the Makeover My Leftover Queen herself Susanne Duplantis is on the show telling us the best ways to utilize every last bit of your holiday leftovers! To pair with this delicious episode are two beautiful wines available right now through Northwest Vines! Pour yourself a glass and join the conversation right here, on Pardon My Fork!

Conner McLain joins us to show of the incredible flight of wines coming to Springhill Cellars this Fall! Springhill Cellars has been a long time favorite of Cory Ann and Andy, and the wines tonight show the very best of what Oregon winemaking can be. We taste their 2015 Pinot Noir, 2018 Pinot Gris, 2018 Pinot Noir Rose, and their luscious port-style wine "...In Any Storm". Conner and Wine Guy Chris are dropping enormous amounts of knowledge about Oregon wines, you definitely want to hear this!Have a wine or drink question? Find Wine Guy Chris on Instagram and Twitter @wineguychrisFind us on all social media platforms @pardonmyforkWatch us record live at www.facebook.com/pardonmyfork!

Heads up Lebanon! J & C BBQ and Catering owner extraordinaire Christina Poteet is joining us to talk all about making the best BBQ you can, and what it takes to compete at the highest levels of BBQ and Steak Cookoff competition. We'll be talking all about that while sipping on two impressive beers from Parallel 45 Brewing! Have questions about wine, beer, or spirits? Find Wine Guy Chris on Twitter or Instagram @wineguychrisTo watch us record the episodes live every week on Wednesdays at 7pm PST, visit www.facebook.com/pardonmyforkCheers!

We're very excited to offer up this episode! Joining us first is Ryan Rush from Northwest Vines to taste two beautiful wines from Rizzo Winery, a 2015 Yamhill Voignier and a 2014 Muscat Canelli also from Yamhill County in Oregon! After that we speak with the multi-talented Liz Priestly, trained opera singer, performer, and actor. Liz is here to tell us all about her new film Concrete Cowboys, where she plays opposite Idris Elba, and coming soon to a theater near you!Have questions about wine? Find Wine Guy Chris on Twitter or Instagram @wineguychrisTo watch us record the episodes live every week on Wednesdays at 7pm PST, visit www.facebook.com/pardonmyforkCheers!

In this INCREDIBLE episode, we speak with Page Knudsen of Knudsen Vineyards, one of the oldest and largest vineyard groups in the Willamette Valley, as she talks about the history of their winery and how their brand came to be. We start our tasting with their 2015 Pinot Noir, a gorgeous wine from a critically panned year, this wine has really hit its stride and in our opinion it represents the very best of what Oregon Pinot Noir can be. We follow that with a 2016 Chardonnay that is light, slightly crisp, very refreshing, and packed with flavor that will compliment any food pairing you can throw at it. After that we speak with the amazing Shannan Wilson, actor and singer who recently starred in a breakout independent film Sno Babies, a gripping and traumatic film about the very real opioid addiction crisis afflicting our youth and middle class. Shannan talks to us about being a working mother and how the move from Texas to New Jersey affected her palate, and her go-to places for a quick bite whether she's in Houston or Jersey! If you haven't already, check out the live stream episodes over on www.facebook.com/pardonmyfork!

Tonight on Pardon My Fork we are doing a LIVE wine tasting with Michelle from Stoller Family Estate, checking out their 2019 Chardonnay and the 2017 History Red Blend! Later we will be joined by Sean Kanan to discuss his new book, The Modern Gentleman! Sean is known for his long time rolls on General Hospital, The Bold and Beautiful, and The Young And The Restless, but he's also fluent in both Italian as a language and as a flavor! As always, we will be taking your questions and comments LIVE, so pour yourself a glass and join the conversation in the comments!

Tonight we are speaking with Clea from Simple Machine Wines, one of our lost vineyards during the Oregon wildfires. The Simple Machine crew is showing their grit by continuing to produce a 2020 vintage, which is available to preorder right now at: www.simplemachinewine.com If this wine is half as good as what Simple Machine had been producing, it'll be twice as good as you expect it to be! In the second half of the show we'll be speaking with producer and director Stacey Toy, a bonafide wine lover herself! Join us as we learn what it takes to run America's highest rated live newscast and start your own production firm. Check out ! So pour yourself a glass and join the conversation for this fun and insightful episode of Small Batch!

Andy, Cory Ann, and Wine Guy Chris are joined by Dave Rice, Director of Hospitality at Chehalem Wines! On tonights list are the 2019 Chehalem Mountains Pinot Noir and the 2018 Reserve Chardonnay! Both of these wines are available locally in your favorite supermarket and feature big, beautiful flavors from the Willamette Valley. So pour yourself a glass and join the conversation as we dive into these gorgeous wines, and the history and operations of a local great, Chehalem Wines!

Andy, Cory Ann, and Chris the Wine Guy are introducing an all new cocktail, the Spicy Manhattan! Made with rye whiskey and ancho chili liquor, this is one hot drink to cool down with. We'll also be talking about the Oregon wildfires, what effects we may see in the vintages from this year, and the fall flavors we're all looking forward to as we look towards Autumn! Pour yourself a glass and join the conversation as we chat with the listeners LIVE!

This is going to be a good one! David Fish from Fox Farm Vineyards is going to be in in studio today telling us all about their beautiful farm in Dundee Oregon, and sampling a few of his favorite wines! So grab a glass and join the conversation as we answer your questions LIVE!

Ryan Rush from NorthWest Vines joins the show to sip on a selection of wines from his collection, and we talk about his new Oregon wine subscription service at www.NorthWestVines.com. Then George Manska, inventor of the NEAT Glass calls in to tell us about how he designed the perfect sipping vessel for any wine or spirit! Be sure to pick up a few for yourself at www.theNEATglass.com!

Say it with me now, Lambanog! Also known as Coconut Vodka, Dave and Michael from Papo J's are going to be telling us all about this unusual spirit while Wine Guy Chris makes us a couple of amazing cocktails!After that, Actor and Author Bill Foster is going to hop on to talk wine and spirits, his newest projects, and starting a vineyard in his home state! Buckle in for this action packed episode, we're going for a ride!So pour yourself a glass and join the conversation in the comments below!

Wine Guy Chris knocked it out of the park with this one! We have two amazing beer cocktails, or "radlers" that will really take the edge off of the summer sun. First up is a traditional Lemonade Radler, and then we'll finish with a Blackberry Jalapeno Smash cocktail! Pour yourself a glass and join the conversation in the comments!GIVEAWAY TIME! We've got bottles of Billy Twang BBQ Rub that we'll be giving away to anyone who likes and comments on this post! SHARE it out for a second entry!!

We're excited to be tasting two lovely wines from the great Southern Oregon Wine Region! Alan O'Neal and Sara Garr join us to talk about these wines, a Syrah from Quady North, and Cabernet Sauvignon from Castellano Yineyard Applegate Valley! I cannot wait to dive into these two amazing wines that I know you're going to love, so pour yourself a glass and join the conversation as we learn all about them!

We have a beautiful selection of bourbons to try tonight, and we'll be making one of our favorite cocktails that is sure to quench your thirst in the summer heat! Pour yourself a glass and join the conversation in the comments!This show is proudly sponsored by Gem City Fine Foods! A dedicated gluten free and nut free dessert bakery, they make the best desserts I've ever had! Check them out at www.GemCityFineFoods.com

Chris the Wine Guy is back! We are talking about getting the right wine for your wedding, bbq, or summer party and enjoying a beautiful 2019 Malene Rose while we do it! So come on by, pour yourself a glass, and join the conversation!

Today we're tasting two lovely little Spanish Tempranillo wines with special guest Chef Kevin Getline! Both Tempranillo Crianza, aged 6-12 months on oak and two years in the bottle, we expect these bright and fruit forward wines to be gorgeous sippers!

Pro2 Driver Matt Haugen joins the show today to talk about living the drift life in 2020! Swing by and say hi to the hardest working folks in drift today!

We're doing a very special live stream today for Cory Ann's birthday and we're inviting all of you to come by and say hello to the birthday girl! We will also be tasting to BEAUTIFUL wines from Springhill Cellars right here in Albany, Oregon. One of our personal favorite wineries, you definitely don't want to miss this!

We are excited to share this with you all today! Saffron Hodgson is the owner of FoodSport Consulting and BushCooking.com, and we had such a great time talking with her last week! Saffron gives us a deep dive into the world of dutch oven cooking, fire management, and what foodsport might look like post-Covid.

Wine Guy Chris is back! We tasting two delectable bubblies today, not to be confused with Champagne! The definitions change, but the taste is to die for, these are the sparkling wines you should be drinking! Pour yourself a glass and have a listen to our engaging converstion about Bubbles!

Cory Ann and Andy are tasting two very unique but awesomely delicious products today! The Rolling Thunder Stout Whiskey is an all time favorite coming from Rogue Brewing and Distilling, and the Anchor Rose Rum is from Sinister Distilling, right here in Albany Oregon! Pour yourself a drink and join us as we dive head first into these too amazing products!

Bill Bartman, owner of Barsideous Brewing, joins us today to talk about two of his amazing beers! Chris the Wine Guy and Cory Ann are ramping their palate pronouns to the max tonight. The Orange Blossom X, a bold yet refreshing punch of deliciousness! The Little Steven, a beautiful Russian Imperial Stout tribute to a lost friend. We've got them right here, so pour a glass of your favorite beverage and join us for this in depth look at two of my favorite beers!

We are tasting two fabulous wines to warm your heart and dry your eyes on this damp and muggy spring day! 2013 Rioja Senorio de P. Pecina and a 2018 Rioja Muga Rose, two amazingly delicious wines. Grab a glass of your favorite vino and join the conversation!

Andy and Cory Ann sit down to talk about some of the fun things we've been cooking during the holiday break, and a TON of new ways to make deviled eggs that we'll be trying out all through the year!Thanks to this episodes sponsor Gem City Fine Foods! Find them at www.GemCityFineFoods.com

On this weeks episode, we're talking about the new sensation sweeping the nation, Black Garlic! Matthew and Sandy from the Black Garlic Market drop in to talk to us about this incredible ingredient, how it's made, what it can do for you, and some of their favorite things to pair it with! Cory Ann and Andy wrap the show talking about some observations they've had after using the new Yoder YS-640 pellet grill.Check out the Black Garlic Market at https://www.facebook.com/blackgarlic196

Tis the season for Leftovers! Don't get tired of the same old thing just to end up tossing it out. This week we talk to the incredible Susanne Duplantis from Makeover My Leftover! The Leftover Queen gives us the dish on the best ways to approach repurposing your holiday leftovers so every meal is an all new dish. From turkey fries to waffle irons, kick your next-day dishes up a notch with advice from Makeover My Leftover!Check Susanne out at www.makeovermyleftover.comLinks to everything Susanne is doing at www.PardonMyFork.com

This week on Pardon My Fork we get to talk to David Eaheart from Prairie Fresh, Chef Dan McCall from Kansas City, Cory Ann talks extensively about why aged ham and sausage is good for you, and we determine the very best way to cook bacon! (Hint: It's pretty much every way) So pull up a chair and grab a plate, this is one filling episode!

It's Hazelnut week! We are super excited to be talking about this beloved nut that is somehow still an up and comer in the nut world! First we're joined by the incredible Chef Kc Gonzalez a.k.a Chef Salty Pork to talk about his favorite uses with hazelnuts, and then we talk to owner and distiller Joe Marcotte from Marcotte Distilling Company about Marv's Hazelnut Brew, a delectable moonshine from their ever growing lineup of delicious products! Hear all about that and more on this week's Pardon My Fork! Hit the photos below to hear it now or go to https://www.spreaker.com/…/tcdmradio/hazelnuts-a-northweste…We'd like to thank our show sponsors this week:Gem City Fine Foods, the best in gluten and nut free desserts! Find them at www.GemCityFineFoods.comFlugger's Bacon, some of the best bacon I've ever had. Buy yourself some today at www.Fluggers.comGBx Custom Cookers. No matter what you're looking for, your first stop should be www.facebook.com/GBxCustomCookers

Squash and Gourds, the Underrated seasonal treat!On today's episode we're talking all things squash and gourds! These historically significant fruits (not veggies!) show up in cultures around the Americas and date back some 10,000 years, as both a food source and as a holding vessel when they were hollowed and dried. Plus we get a quick chat with special guest Chef Chris Nau about his favorite ways to use squash and pumpkins! We'd like to thank our show sponsors this week: Gem City Fine Foods, the best in gluten and nut free desserts! Find them at www.GemCityFineFoods.com Flugger's Bacon, some of the best bacon I've ever had. Buy yourself some today at www.Fluggers.com GBx Custom Cookers. No matter what you're looking for, your first stop should be www.facebook.com/GBxCustomCookers

Today marks a new season of Pardon My Fork! New look, new sound, new sponsors, and new topics! This week's episode is all about Foodsport and Cooking competition. We sit down with Hiram Quintana to talk about his incredible winning ratio across a myriad of categories. Then we follow up with David and Danny from Alabama Coasting to talk about their team aspect of competition, and how their friends in the Team Puerto Rico are integrating these winning strategies.We'd like to thank our show sponsors this week:Gem City Fine Foods, the best in gluten and nut free desserts! Find them at www.GemCityFineFoods.comFlugger's Bacon, some of the best bacon I've ever had. Buy yourself some today at www.Fluggers.comGBx Custom Cookers. No matter what you're looking for, your first stop should be www.facebook.com/GBxCustomCookers

We sat down with Chris Mask, chef and host of the very popular Off The Chip Wagon on Eastlink Cable, to talk about the week so far at the World Food Championships! Cory Ann and I were sous chefs for his run at the title in the Bacon Category, and Chris in turn helped us with our demo cooks each day from the Innovative Group media center! Sit back and enjoy this live recording of Pardon My Fork from Dallas, Texas!Show sponsors today are www.GemCityFineFoods.com and www.FluggersBacon.comSupporting them means supporting us, so use the promo code WFC25 at Gem City Fine Foods today for 25% off of your online order!

After practicing recipes for the upcoming 2019 World Food Championships, we sit down with 2017 WFC World Seafood Champions Kim and Mark Banick to talk all things cooking, competing, foodsport, and anything in between! This episode marks the final episode of season 1 of Pardon My Fork, so be sure to stay tuned as we make some big and exciting changes to the show and the content we bring to you listeners!Through the end of the month enjoy 25% off your order at Gem City Fine Foods! Go to Gem City Fine Foods to place your order today!

Cory Ann and Andy are in studio today to catch up on all the happenings from the past few weeks! Andy has been cooking like crazy for friends, family, and for a bbq demo at Walmart in Portland, and Cory Ann went wild with 20lbs of local beets. We round the show out discussing our first ever, officially unofficial Pumpkin Spice Day 2019!

Krakelen Wood Fired Pizza and Catering! Lara and Wolf Herrmann join me in studio today to talk all about wood fired pizza! For Lara, pizza has always been a big part of her life, wanting to have her own restaurant since she was very young. So when she and Wolf decided that they needed to start a business, wood fired pizza was a no brainer! In the short time they've been in business, they've quickly become one of the best known names around for their fresh and high quality offerings on the go! Check out what they have going on over at Krakelen Catering and find their social media links over at PardonMyFork.com!

Chef Kevin Getline joined me for a day of cooking, eating, and drinking. What better way to encapsulate the day than to hit the record button! This whole conversation was recorded real time, in the pouring rain, while we watched the smoker flame away. Please enjoy!

The BBQ Ninja Craig Verhage joins the show today! Craig has been a professional BBQer for the last 24 years and if you can imagine it, he's made it! From brisket to alligator, Craig has cooked it all, and has traveled the globe to show people the power of a little smoke and char! Many thanks to UBON's BBQ, Royal Oak, and Four Roses Bourbon for helping Craig do what he does best, grilling and smoking!

Today we are introducing our listeners to an all new segment we like to call Small Batch! Brendan McCarron is Director of Matured Stocks at Ardbeg, one of the most awarded smokey single malt Scotch whiskeys in the world! Brendan talks me through the history of Ardbeg, the secrets of the peat smoke, and the best ways to enjoy their amazing whiskey!

It's our 50th episode! Cory Ann joins us in the studio to talk about what a crazy week we've had, the new trailer smoker, our first big catering cookout, and an abandoned kitty we scooped up along the way. Check out Pardon My Fork for more!

Today we have a throwback to our very first BBQ competition, BBQ In The Grove, during this time last year! I loved doing this competition, and I enjoyed recording this show. It's a lot of fun to listen back to, and I know you guys are going to have fun tuning in, so please enjoy!