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Pardon My Fork

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We cook for food, for family, and for friends. We cook to bring people together. And we here at Pardon My Fork are bringing the world of food and foodsport straight to you! Join us every week for a new episode where we talk to chefs, World Food Champions, Food Network stars, professionals and home cooks alike about what they do and the food they love. Conveniently packaged and always delicious, whet your palette and grab a heaping helping of Pardon My Fork!
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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 2018 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!
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