< PreviousUndercover Copse Hood River Distillers | Heidi Smart Named after Scottish botanist, David Douglas, the Douglas fir tree was designated the official state tree of Oregon in 1936. Beyond its fame as one the most popular Christmas tree varieties, the Douglas fir is also the most widely used source for plywood and lumber in the United States, according to the World Forestry Center. The Douglas fir is so revered in Oregon that it has even made its way into a spirit made by Clear Creek Distillery by macerating the green buds from the tree in clear brandy. Stop by Hood River Distillers tasting room in Hood River to try it for yourself. Oregon produces 99 percent of all hazelnuts (also locally known as filberts) in the United States. Flourishing in moderate climates, Oregon provides the ideal growing conditions for these trees. Hazelnuts are harvested after they fall to the ground in September or October and can continue producing for more than 100 years. With a creamy, buttery profile, hazelnuts are delicious on their own, as an ingredient in numerous baked goods and dishes, and yes, even in a liquor such as Monarch® Hazelnut Liqueur, which is also featured in this cocktail. Located near the town of Welches, along the Mt. Hood Scenic Byway, Wildwood Recreation Site provides an ideal experience to hike amongst old growth Douglas firs to experience the real life awe that inspired this Undercover Copse Cocktail. Options here include ADA accessible paved trails with educational displays, a challenging steep ascent up the slopes of Huckleberry Mountain, and swimming and fishing in the Salmon River. 3941 This cocktail recipe subtly celebrates the trees of Oregon by incorporating ingredients of Douglas fir, hazelnut, maple, and apple trees. Where is the apple, you might ask? In the vodka! Timberline Vodka is made using locally grown apples, resulting in a full-bodied spirit with refined notes of apple blossom and a crisp finish. Clear Creek Douglas Fir Brandy yields an essence of our state tree, made from bright green springtime Douglas fir buds, which are hand-picked in the Mt. Hood National Forest. The Hood River Distillers Tasting Room proudly features these and many other products that embody the spirit, heritage and harvest of the Pacific Northwest. 1. In a cocktail shaker, add ice, vodka, brandy, liqueur, syrup, salt, and bitters. 2. Shake for about 10 seconds, and strain into an old-fashioned rocks glass over a big ice cube. 3. Finish by expressing the oils of lemon peel over the drink. Garnish with lemon peel and, when available, a sprig of Douglas fir. Makes 1 serving: 1 ounce Timberline® Vodka 1 ounce Clear Creek® Douglas Fir Brandy ¼ ounce Monarch® Hazelnut Liqueur ¼ ounce dark maple syrup Pinch of Oregon sea salt Dash of Dale Degroff's Pimento Aromatic Bitters Lemon Twist FOOD PAIRING: Lolo’s Nettle Pesto, page 25 Cast Iron Skillet Roasted Pacific Coast Manila Clams Celilo | Ben Stenn A wide variety of clam species can be found along the Oregon coast, including the popular razor clam, gaper, butter, cockle, littleneck and softshell. About 95 percent of all razor clams in Oregon can be found on an 18-mile stretch of beaches in Clatsop. The Oregon Department of Fish and Wildlife is an excellent resource on clam features, habitat and clamming technique. The Columbia River provides the ideal access to bring in fresh clams from the coast into the Columbia River Gorge and Hood River Valley. Before heading home from Hood River, drop by B Corp Certified Fishpeople Market to pick up some of their fresh, frozen or prepared sustainable seafood. They are open year round and offer seasonal seafood, such as crab, rockfish, tuna and shellfish. 4345 Always start with fresh clams. Ben’s preferred source is Fishpeople in Hood River. They have first person relationships with several shellfish producers on the Oregon coast whose products are always topnotch. You can also check the harvest and delivery date with your fish purveyor, as all shellfish travel with a tag that indicates this information. Don’t cook any clams that have a cracked shell or that are opened and don’t close in cold water. 1. Preheat oven to 400°F. 2. In a large cast iron skillet over medium-high heat, warm oil until almost smoking. 3. Carefully lay clams in the pan covering the bottom of the entire surface. Sprinkle with garlic, fennel, and chili flakes. 4. Place pan in the oven and roast for 5-7 minutes. The clams are ready when they open and have released their juices into the pan and the garlic and fennel are lightly browned. 5. To serve, sprinkle pepper and drizzle oil over the entire dish. Serve immediately with fresh bread to sop up the juices. 4 Servings | 2 pounds: 3 tablespoons extra-virgin olive oil, plus extra for serving 2 pounds Pacific Coast Manila Clams 1 garlic clove, thinly sliced 1 medium fennel bulb, fronds removed and thinly sliced ¼ teaspoon red chili flakes Fresh ground black pepper to taste BEVERAGE PAIRING: The Pines 1852, 2019 ChardonnaySmoked Pork Belly Steaks with Peach-Ginger Glaze Grasslands BBQ | Drew Marquis = Hood River Fruit Loop | = East Gorge Food Trail Rich, volcanic soil and warm, dry summers in the Hood River Valley provide an ideal peach growing environment. According to McCarthy Family Farm in Parkdale, the abundant winter snowfall in the region fosters a “chilling period to encourage the best fruit production during the season. This occurs when the trees enter a dormant state during temperatures between 32°F - 45°F.” Cody Orchard Farm Stand , run by Farmer in Odell , is an off the beaten path destination where you will find peaches, pears and other produce along with their friendly and knowl- edgeable staff. Don’t miss out on their canned peaches and jam as well as dressings and syrups. Their crafts include beeswax candles, hand painted towels and jewelry. Drew shared with us the inspiration for peaches in this recipe: “Last summer we had the pleasure of visiting the farm stand at Cody Orchards in Odell and being fed the most incredible peaches from Lisa Perry. Listening to her talk about managing the orchards, searching for the exact moment of when to harvest the numerous varieties, and tasting the literal fruits of her labor was a sensationally magical experience. We did our best to honor her product by serving it with responsibly raised pork from Treebird Market here in the Gorge and hope you'll enjoy the brightness it imparts on this rich cut of meat. But don't skip out on the opportunity to visit Lisa yourself and bite into a perfectly ripe peach. When you do, don't wipe your hands dry; peach juice should always be licked off your fingers.” 47Next >