First Taste Oregon: A tasty beginning indeed.

On January 18-20 there was ChocolateFest.  I, unfortunately, missed it but I'm simply going to chalk it up to taking a year off and I'll return to all of its' deliciousness and decadence next year.  I mean nary a month goes by in the Pacific Northwest without some amazing festival of Food and Libation occurring and this weekend K and I attended the "first" of the new year. First Taste Oregon  is the current incarnation of the Oregon Wine, Food and Brewfest and they've been at this game for thirty years.  Located at the State Fairgrounds in Salem, for being the first "fest" it is still relatively small and I consider that a bonus.  I like to be able to spend a little time at each booth, sampling the fares, purchasing some for later.  Too large of a venue wears you out by the time you've seen half of it.  Don't get me wrong though, there was still plenty to see and do but not enough food choices.  That may be one reason for the name change, there were over 30 Winerys, 7 Distillerys, 16 Breweries and only 27 "Culinary" stands.  6 of those offered cooked food for purchase.

That is a lot of libation vs. actual sustenance and there comes a time when the crackers in between my wine tastings just won't do.  Reason number one why I dove into my pulled pork sandwich from Adam's Rib with such a voracity.  Reason number two?  It was delicious(!) as was K's bbq tri-tip.  This place warrants another trip down to Salem just to check out their extensive smoke bbq style menu.

Some other food friends that made a great showing:

Melting Pot Candy:  First of all, who can resist a man wearing a shirt that claims his blood type is chocolate and a nametag that identifies him as "Awesome" ?  Yes, this vendor was awesome and so was the chocolate he was peddling.  The toffee was out of this world, first creamy, then crisp, then melt in your mouth.  The chocolate covered bacon may be too salty for some but I enjoyed it fine and with beer?  for breakfast?  Yes, please.

Willamette Valley Cheese:  I'm a huge fan of cheese.  I admit, I am not a cheese snob.  Yes, some cheeses are truly better than others but I can't tell you about the "nose" of a cheese or explain why I like one cheese better than another.  Until today.  Willamette Valley Cheese Company makes good cheese.  A good Gouda.  A fairly good smoked Gouda which I had heard friends raving about.  A GREAT Alpine style Gouda that won me over.  Creamy, soft but slicable, I want this cheese on everyting I eat now.  I may have to take a break and go make a grilled Gouda sandwich right now.  brb.



One thing I walked away from without buying, and now I'm kicking myself for it, is the olive oil and balsamic vinegar from Olive Grand.  There was a delightful combination of their Dark Chocolate Balsamic and their Blood Orange Olive Oil fusion. It could have been an amazing drizzle over the cantaloupe I have in the kitchen right now.  I just couldn't justify the $40 price tag but darn, I wish I had some right now.  That cantaloupe is awfully naked.

Now, most folks I know including myself, try to maintain a "buy local" aspect as best we can.  That is what led K and I to what we consider one of the best Vodkas out there, Crater Lake, produced by Bend Distillary. Filtered through charcoal and crushed lava rock, this is simply the smoothest Vodka.  Less byproducts of distilling, less "pollution", smooth, drinkable straight or with mixers.  Less hangover creating toxins.  Bring me a better Vodka if you think you can, I'll give it a shot but be forewarned, it has heavy competition with Crater Lake.  I do enjoy their other products, which includes an exceptional American Style Gin, a yummy hazelnut espresso infusion and the new Sweet Ginger Vodka but their best is clearly their Vodka, Crater Lake or for even more discerning vodka palates, the Reserve.




A couple of people that we had the extreme pleasure of meeting were the owner and distributor of 4Spirits Distillery from Adair, OR. Dawson Officer and Sarah Wayt.  They do have two vodkas in their offering but the real draw here is their Bourbon whiskey.  Pleasant, warm, slightly sweet but not cloying.  This relatively new distillery is worth checking out.  They are also wonderfully sweet, unassuming people and the story of the hows and whys of their business will charm you.





Speaking of charming, I have to give yet another rousing shout out to John Olsen and his amazing family for the 11, yes 11 medals earned at the show.  If this were the Golden Globes of Oregon wine shows, I'd say we will be seeing many more ribbons, medals, and countless accolades showered down on TeSoAria Vineyard and Winery.  I won't go on too much because I know I've spoken about these fabulous drinkable wines before but if you haven't had the opportunity to enjoy a bottle of their amazing Pinot Noir, the crisp Vermentino, the fully quaffable Bella Bianco, the decadent Dolcetto or (my continued favorite) Bull's Blood, I am telling you, get on it.  Did I mention they won 11 medals?

Another delightful vendor with an equally delightful wine, Phillipe Girardet first brought his beautiful style of winemaking to Oregon in 1971 and by the mid-80s introduced us to his Girardet label and now his world class Baco Noir.  I will be seeking out more Baco Noir and I will definitely be seeking out another chance to talk with Phillipe.  How can you resist?



Now, what's next?  Mt Angel Wurstfest?  Newport Seafood and Winefest?  Have I told you how much I love living here?