{"version":1,"type":"rich","provider_name":"Libsyn","provider_url":"https:\/\/www.libsyn.com","height":90,"width":600,"title":"OT-001 Orchard To Table: A Celebration of Pacific Northwest Cider","description":"This is a special episode hosted in collaboration with the American Cider Association\u2014a great way to bring you an episode with audio from an event dedicated to cider in the culinary space. While you will hear my voice now, this conversation is led by Leah Scafe of Stockpot Collective in Portland, Oregon. Leah worked with the Cider Association to host the roundtable discussion called \u201cOrchard to Table\u201d during the organization\u2019s annual CiderCon event in January 2024. With Stockpot Collective, Leah produces unique food and beverage events, and leads conversations that are specific to the needs and interests of food and beverage producers, which is what we\u2019ll enjoy in this recording of Orchard to Table, a celebration of Pacific Northwest cider and Portland\u2019s culinary community. Along with Leah, we\u2019ll hear from three Oregon-based, James Beard-nominated chefs and sommeliers on why they love pairing, cooking with, and celebrating cider: Brent Braun of Portland\u2019s OK Omens, a co-owner of that James Beard-nominated restaurant, a Food & Wine Magazine Sommelier of the Year, and co-founder of Post Familiar Wine. Katy Millard of Portland\u2019s Coquine, a chef and co-founder of the award-winning Coquine, a multi-year James Beard Award nominee and finalist, and StarChef Rising Star Award recipient. Nate Ready of Hood River\u2019s Hiyu Wine Farm, a James Beard Award semi-finalist, former Master Sommelier, farm owner, and alone with making wine at Hiyu, is cider maker for his Floreal line of brands. ","author_name":"Good Beer Hunting","author_url":"https:\/\/www.goodbeerhunting.com\/gbh-podcast\/","html":"