Full on Food, Wine and Fun at Full On Oregon – Part 2

Did you know that Oregon is the single largest producer of hazelnuts in the United States and that the majority of those come from the Willamette Valley? I sure didn’t know that little fun fact before this trip, but was very happy to enjoy hazelnuts in many of the dishes we had while we were there. 🙂

As if chocolate, wine, and an incredible lunch weren’t enough to satisfy all of us, we made ice cream in the afternoon. We learned about creating unusual flavors with the enthusiastic team of Kim and Tyler Malek of Salt & Straw, a local artisinal ice cream maker. As you would expect, there was an ice cream tasting involved (would you have guessed otherwise?!), and a chance to create our own flavor.  , unfortunately, never had the chance to taste our group’s creation because I could not eat another bite! Their ice cream was so rich and creamy, and I know why after our session with them. Heavy cream. Full on fat.

Kim and Tyler Malek of Salt & Straw

What flavors work well together? You might be surprised…

Yes, sampling some of their flavors was involved…

While some of us were sampling delectable ice cream flavors, others were playing with piggies in the charcuterie class.

Our final event was a truly spectacular sendoff with a dinner at Penner-Ash Wine Cellars in the Willamette Valley. Our chef for this event was Vitaley Paley and his team from Paley’s Place in Portland. Chef Paley was a recent winner of Iron chef when he beat out Joses Garces in a battle with radishes as the secret ingredient. Wow…radishes!

Thankfully, there were no radishes in this incredible dinner that was prepared for us at Penner-Ash. The setting, the food and the wine pairings made for a truly unforgettable evening.

The view from the entrance to Penner-Ash Wine Cellars

Curried Sweet Corn Bisque and Basil Pesto


The view from the back of the winery

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