Opening Reception: Flavor Foundations – Conference Kick-off event

Time: Wednesday, Oct. 21st, 5:30-7:00 PM (PST)

Location: MAIN STAGE

Speaker(s): Samuel Vandergrift - Columinate Consultant; Mark Mulcahy - Owner, Organic Options and Columinate Consultant

 

Welcome to the 44th Annual Provender Educational Conference opening reception with the Flavor Foundations experience. Kick-off the conference with Mark Mulcahy and Samuel Vandegrift and a whole slew of your Provender friends on Wednesday night October 21st from 5;30pm -7:00 pm PST.

Mark and Sam, co-creators of the Flavor Foundations series, will host this sensory evening of wine, food, and fellowship that is guaranteed to be engaging, participatory, and downright fun.

See below for a list of things to gather prior to our time together to create the best experience possible, and  print out the Tasting Mat in advance. Don’t drink wine? We’ll have a non-alcoholic drink recipe and beer recommendation for you to join in the fun.

While we can’t be together in person physically, we can be together in spirit and laughter. We promise a Wednesday evening like you’ve never had before. Read below on how to prepare ahead of time to participate.

Sam shares that “Mark and I are bursting with anticipation ahead of our evening together. Please reach out directly if you have any questions regarding what to forage and print. Thank you for helping start the  Provender Conference 2020 in style.”

 

Supplies (printable PDF version here)
A. Roots
B. Pome fruit
C. Bubbly (bottle of wine) – open bottle & pour before joining the opening reception. Or beer if that is your predilection.
D. Non-alcoholic Shrub
E. Wine Glass
F. Water
G. Crackers
H. Pencils or pen for taking notes and doodling
I. Paper for notes
J. Tasting Mat – print ahead of time

Supply Details
A. ROOT – wash and have ready to eat. Rutabaga is our first choice simply because it’s unfamiliar to most folks; however, choose any root you choose.

B. POME – wash and have ready to eat. Pome fruits include apples, pears and quince. Try finding local, fresh, heritage varieties.

C. BUBBLY – buy some sparkling wine. Could be Champagne, Cava, Prosecco, or other bubbles. Brut = dry. If you like sweet, moscato d’ asti & lambrusco are good choices. Pacific Northwest (Cascadia) producers I recommend are Soter, Argyle, Forris, Treveri, Argo, Cipes, and Bella.

OR

BEER & BEYOND – not into wine? Drink what you like! We suggest Pilsner, dry cider, or spicy kombucha as alternatives. Come celebrate however you like!

D. Non-alcoholic SHRUB – Shrubs, or drinking vinegars, offer a lovely and complex beverage experience without alcohol. You will need to make a batch before the seminar. This offers an alternative to Barbera for those wishing not to imbibe along with another medium for sensory analysis.

E. Wine Glass – Any wine glass will do. Make sure it is clean and odor-free. Rising under hot tap water and drying with a clean towel will remove funky (cabinet?) smells. Optimally, it will have a tulip shape to allow for swirling while trapping aroma. Mason jars and coffee mugs can do in a pinch. You can spend loads of money on the “proper” glass, but that does not reflect how most of us live. Picking up a few pair at the local thrift store will vastly improve your wine drinking. I use these at home; they are durable, inexpensive enough that breaking one isn’t a calamity, and they work as a good, all-purpose glass.

F. Water – Having something neutral to drink will help clear your palate between taste and spell experiences. Room temperature is best, but ice and/or bubbles are perfectly fine. Unflavored please.

G. Crackers – Having something neutral to nibble will help clear your palate between taste and smell experiences. Plain crackers are best, but white bread, baguette, goldfish crackers, or any other similar item is perfectly fine.

H. Pencils or pen for taking notes – Dixon Ticonderoga, le pen, Crayola, whatever – follow your heart.

I. Paper for notes – Ditto writing instrument. Lined notebook, parchment, vellum, et cetera – chase your dreams.

J. Worksheet: Tasting Mat – print ahead of time. One per person.

 

Flavor Foundation Shrub Recipes – by Samuel Vandegrift

Shrubs, or drinking vinegars, offer a lovely and sophisticated alternative to ethanol-based cocktails. Once you make your shrub, start by adding 1 ounce (2 tablespoons or 30 milliliters) to a glass, add ice, and top with 12 oz (335ml) soda water. Garnish with lime, fresh berries, edible flowers, etc. Adjust the amount of shrub to your liking. Some folks love them undiluted.

Below are 3 variations. Please note the different vinegars used for each. I encourage swapping out ingredients to your liking. Quantities are interchangeable, so use this with other seasonally available ingredients. For example, cranberry – rosemary is a lovely combination for autumn.

Classic Apple Shrub
1 cup (100g) Apple – chopped and cored
1 cup (250ml) Water
½ cup(100g) sugar (white or raw, your choice)
½ cup (118ml) apple cider vinegar
Combine everything in a saucepan, bring to a simmer, and let cook with lid on for 20 minutes. Smash, mix and strain into a jar, removing big chunks. Will keep in refrigerator for 2 weeks.

 

Spiced Pear Shrub
1 cup (140g) Pear – chopped and cored
1 cup (250ml) Water
⅓ cup(113g) honey
½ cup (118ml) white wine or Champagne vinegar
4 whole cloves
½ teaspoon cinnamon
½ teaspoon sea salt
Combine everything in a saucepan, bring to a simmer, and let cook with lid on for 20 minutes. Smash, mix and strain into a jar, removing big chunks. Will keep in refrigerator for 2 weeks.

 

Beetroot + Blueberry Shrub
1 medium beet – washed and grated
1 cup (100g) Blueberries
1 cup (250ml) Water
10 coriander seeds (whole)
10 peppercorns (whole)
½ cup(100g) sugar (white or raw, your choice)
½ cup (118ml) red wine vinegar
Smash blueberries in bottom of saucepan. Add other ingredients, bring to a simmer, and take off heat to steep with lid on for 20 – 60 minutes. Press through sieve, and strain into clean jar. Will keep in refrigerator for 2 weeks.

Flavor Foundations Tasting Mat

Samuel Vandegrift


Mark Mulcahy