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Hazelnuts aren't just a tradition here in Oregon, they're a way of life! Today we talk to Sean and Mike from Laurel Foods, one of the largest hazelnut goods manufacturers in the state! And of course Wine Guy Chris has whipped up an amazing cocktail for us to try using Laurel Foods Hazelnut Oil and McMenamin's Phil hazelnut liquor! Hop in the comments and join the conversation!Check out Laurel Foods on Facebook at www.facebook.com/laurelfoodsoregon and on Instagram at www.instagram.com/laurelfoods, and visit them directly at www.LaurelFoods.comWant to reach out? Find us here!www.facebook.com/pardonmyforkPardonMyFork@gmail.comWine Guy Chris is at www.instagram.com/wineguychrisSubmit your trivia questions to Sara at PMF.trivia@gmail.comRECIPES!The Oregoner Cocktail recipe:Ingredients:1 ½ oz Bourbon½ oz Hazelnut Liquor (Phil)½ oz Hazelnut Oil½ oz St Germaine (substitute honey syrup or simple syrup)1 egg whiteDash orange bittersGarnish with a cherryTools:ShakerStrainerCocktail pickCoupe glass(optional - immersion blender)Preparation - Shake ingredients with ice (about 200 shakes), strain into coupe and garnish w/ skewered cherry. Alternately, add liquid ingredients to shaker and blend with immersion blender for 20 seconds, add ice and shake till cold. Strain into coupe and garnish.Hazelnut Goat Cheese Jalapeno Poppers:8 Jalapenos, sliced in half and seeds removed4oz. plain goat cheese3oz. Laurel Foods Roasted Hazelnuts4 slices of bacon1 medium eggPreperation:Preheat your oven to 400 degreesFry bacon to crispy and crumble. In a food processor, pulse hazelnuts until crushed, then add your goat cheese and egg. Process until thoroughly combined.Add in crumbled bacon and pulse until combined.With a teaspoon, scoop and fill the jalapenos to level. On a parchment lined cookie sheet, place jalapenos 1/2 inch apart. Bake 15-20 minutes or until browned on top. Filling will rise slightly.Enjoy and cheers!