- [Announcer] On this episode of The Original Fare, - [Woman] All right, lady, look at you!

- It's my first ever women's adventure weekend and we're about to go crabbing, (cheering) foraging, and eating deliciously all weekend long with this amazing group of women.

- [Woman] This is like the way to spend a day.

(upbeat funk music) - [Kelly] Where else but the Tillamook Coast in Oregon would I host my first ever gathering of getting women out in the field together, Original Fare style?

You're gonna see faces from past episodes, my mom, and meet so many special women.

Plus, I have a very special guest host for my crabbing adventure.

The founder of Outdoor Afro, Rue Mapp.

- I'm about to hook you up.

- [Woman] Are you gon' christen me right (bleep)?

- [Rue] Yeah, (bleep) yeah.

- Look, let me get ready.

- Look.

(laughing) Look.

And these are all worn by Outdoor Afro leaders around the country, and anyone can be a leader in the outdoors.

So, yeah.

- We've got fearless leaders amongst ourselves so, whichever boat you go on, we're gonna be, we're gonna be fabulous.

- My name is Captain Ed Chin.

I run All About Adventure Excursions.

I'm Gresham-based.

My crew here-- - And we've got the fabulous Rue with us.

- Hi, I'm Captain Rue.

(laughter) - For real, alright, alright.

There's a lotta responsibility comes with that captain title.

(laughter) - I know, I go down with the boat, right?

- That's right, just sayin' so know you're goin' with the ship.

- I hope the ladies do well on this.

Everybody still seems in good spirits, and the rain's holding out on us, so.

- Yeah girl, let's do it girl.

- Woo!

- In action.

- I'm Kelly's mom.

- Oh, really, oh, nice to meet you.

- [Rue] And a thing I really appreciate about this trip, it feels like we've got the range of womanhood here.

- [Ed] We're out here on the fabulous Tillamook Bay.

- [Rue] Whoo, Tillamook Bay!

♪ I feel like crabbin' too.

♪ (laughing) - [Kelly] We've split up into three boats.

If we don't catch these crabs, then we ain't got no epic final feast.

- So this is how you do it y'all, okay.

- [Ed] Yeah, so just go ahead and-- - Yeah alright so go ahead and clear my lines.

I just also appreciate that every living species that I know loves a chicken dinner.

- [Ed] Absolutely.

(laughing) We got a whole chicken, goodbye!

- [Ed] Okay, crab pot number two is in.

- Alright.

- [Woman] I'm not feeling great with the chicken either.

- Oh great.

- I'm giving the crab a chance.

- Great, one of those people!

- You did it!

Fist bump, yeah.

- Goodbye chicken dinner.

- I'm gonna put you on that line with her.

- Quick, quick, quick.

(laughter) Faster, faster.

Rápido.

- (laughs) Rápido.

Make sure you're watching that line there.

Yep, yep, yep.

That's looking good, gals.

How fun is this?

- [Woman] Hella fun.

- [Kelly] My new besties and my old besties.

- Yeah, this is freaking awesome.

- Hey!

- (mumbles) a little twerk.

(laughter) - [Kelly] We have a quick check in with the group and the competition quickly heats up.

- [Man] Hey, we're going numbers, right?

- Do you want to make something of it?

- We've been working, we've been working!

- [Woman] Alright, let me find out that you guys aren't letting your captain play the game.

- We weren't doing (bleep).

- [Woman] Oh my god!

- We treat our man good.

Our man wants to be with us.

(laughter) You guys put your man in the kitchen.

That ain't cool.

(laughter) - You gotta have respect.

You gotta respect the help.

(cheering) You gotta respect the help.

- [Woman] Okay, now it's officially a competition.

- [Woman] Okay, you guys are going down.

- [Woman] How many did they catch?

Three Dungeness?

- They had three.

(laughter) - Oh, Tiffany.

- [Woman] Stay in the boat with-- - Coming up, coming up!

- You got this.

- [Woman] Yeah!

- [Ed] The little puller here.

That'll help.

- [Woman] Oh, we like that.

- Okay, we have a red rock.

That is a keeper.

- We're on the board, Joe.

(wooing) - [Kelly] Barb, Christa, and Nikki are battling it out on their boat, too.

- Okay, measure that.

- Oh!

- I can tell from this distance.

That's right.

(cheering) They don't look like keepers.

(laughing) - If he would have pinched me, that would be great for TV.

- We're hungry, Jay.

We're depending on you.

(laughing) - [Woman] Color!

- Color.

Color, we got some rock crab.

- [Woman] Oh, oh, I should've flipped-- - Oh, oh, oh.

- [Jay] And so, that's a legal crab right there.

(cheering).

- Woohoo!

- Yeah!

- We're crabbing.

♪ We're crabbing, we're crabbing, we're crabbing, ♪ ♪ we're crabbing, we're crabbing.

♪ - Shot time.

(laughter) - [Kelly] We've made our catch, but we're gonna find out a little later in the episode which boat actually caught the most.

- [Woman] I think we're gonna win the day.

- [Kelly] We've got a lot more to do.

(playful music) The guests settle in for a spell to this spanking new Headlands lodge in the Pacific City.

Before we embark on more my curated, and somewhat secret, adventure weekend.

Okay gals, make yourselves cozy.

Hi, Andrew.

- Hi!

- There's blankets.

Get cozy.

And I have hot tea.

- Yeah.

- Oh, first off, I want to introduce Andrew.

He's our chef tonight and Saturday.

- Hi.

- Hi, Andrew.

- Hi, Andrew!

- [Kelly] So Andrew is gonna have oysters, we've got a lot of fun treats.

So, first, first and first is drinks.

So the last pass for it is an Assam tea that I brought back when I filmed in India.

And I have infused it with this very crazy Italian honey, that translates to forest honeydew.

However, I will tell you that this honey is harvested through insect feces that the bees then take and turn into the honey.

I have it separate so you can try it.

It's beautiful.

(laughs) - Forced?

- Forest.

- Forest.

It's from the Modena region of Italy.

It's gorgeous.

I've got some really special Barbados rum.

The best rum from Barbados.

So you can have it sans rum, or you can have it with.

So, I just need to know orders.

I guess the question is-- - Rum right here.

- Rum!

- Yeah, rum?

- Rum.

- Rum.

- A little rum.

Rum around.

(peaceful music) - That's so good.

- Oh my god.

(laughs) - This is, I'm not a forager cooker.

Like, I like my stuff premade.

(laughs) I like to pre get it in packages, already cooked.

- Like you're turning a key.

- Yeah.

Slide under it.

Inside, and then flip.

- Yeah, you're just-- - Then you get a nice, the belly is real pretty.

Shanky shankerson, over here.

- But I'm quick at it.

I'm like, whatever, it's just going in my mouth.

- [Woman] Just give it to me.

- Who wants to try, who's ready?

- Me!

- Okay.

- [Woman] I don't think that's how you do it.

- What do you mean?

- I don't think you do this.

(laughter) That's not it.

- What are you talking about?

Of course, I just-- Do you know how many I have done?

I've shucked three already.

(laughter) - That's it?

- I'm not strong enough.

- I'm a little terrified to eat this.

- [Andrew] You've got this.

- Okay.

- [Andrew] Nope.

(laughter) - Hey, maybe I like oysters now.

- We've got an Oregon Johan Pétillant.

This one just gets me so excited about wine.

How does everybody like the cheese so far?

Any favorites?

- [Woman] Good.

- [Woman] I think the one you're doing right now.

- [Kelly] Cabecou!

- Cabecou.

- Cabecou.

- [Woman] It's good acid, beautiful.

- Oh wait, we're gonna eat again?

- What?

- We're going to dinner.

- We're gonna go right in front of the hotel on the beach.

And there's a big paella cookout waiting for us.

- What?

- Oh, yeah.

- What?

(crickets chirping) (waves crashing) - [Kelly] Everybody is so cozy already.

- Livin' the good life.

- [Kelly] I'm gonna start with the beverages.

I've got a beautiful Johan red wine Blaucanfrasch.

- [Man] Blaufränkisch.

- [Kelly] Blaufränkisch, thank you.

- Blue French in German.

Not to mansplain this whole thing.

- If I didn't love you, I would kill you right now.

- I know, right?

- [Kelly] After my story in Spain this season, I wanted my guests to experience a traditional Valencia paella, which means snails.

And thanks to the Pacific northwest's foods in season, it all came together.

Just in time.

- And you have the garrofon beans in it?

- Yes, garrofon beans.

- Garrofon beans.

- And the planas beans, the broad beans.

- Oh, you have the broad beans.

That's great.

- Yes, yeah, yep.

I had to work some angles.

- Okay.

(laughs) - How, okay.

So how do I grab this snail out without a fork?

- [Woman] Jenny's all on the snail duty now.

Missouri showed up!

- I can't believe I did that.

(laughter) - [Woman] I just ate a freaking snail.

- [Woman] Are you guys seriously doing shots out of the snail?

- [Woman] Yeah!

- Very nice.

- [Kelly] Original Fare tradition dictates: take shots out of something.

(upbeat music) (cheering) - How is the paella doing?

Is there a crusty bottom?

Cause if there's not, I'll throw it in the ocean.

I'm gonna go try it right now.

(fire crackles) - [Kelly] I've got two of the most talented women in food in one kitchen.

But before we can dig into Kumi's unmatched spiced rivon fare, we're gonna get a little canning lesson from the marvelous Sarah Marshall.

I really might cry 'cause I mean, Sarah makes the hot sauce and I'm an addict.

- [Sarah] So today we're gonna do pickled cherry tomatoes.

- We are working with over a dozen different varietals of tomatoes on the table that are all cultivated by our scene hunter friend, Evan.

- [Sarah] When you're canning, you wanna preserve things at their best.

We'll just get our ingredients going.

- [Kelly] Okay, Sarah's ingredients also include the size of jars you use, the materials and the pots, and all the specific details she's mastered to be a great canner.

I really suck at reading recipes, but I highly suggest getting her book.

- Two inches of water and that's because we're gonna lose some water and we're gonna use some of the water to heat our lids.

So, if you're following a canning recipe and you wanna switch out the type of vinegar, that's when it's really important to have a pH reader.

I don't recommend switching out the type of vinegar because it's, you know, when we test these recipes we use that certain kind.

- [Woman] Is that seasoned or unseasoned?

- So this is just rice vinegar.

This is unseasoned.

So, then the other things that we're gonna put in there is we're gonna put some oregano.

So, farmer Evan gave us all the herbs.

I use pink peppercorns a lot in pickling because they don't make the brine dark.

And then these are just bay leaves.

And then we're gonna do our purple basil.

- [Kelly] Sarah strains the boiled brine and we get to work.

(laughter) - [Sarah] I was a social worker for ten years.

My job was to transition kids back to their homes.

So I tried to come up with things for families to do together that were healthy.

So I'd teach them how to grow their own food, how to get food from the food bank, how to can it, and I just loved that part of my job more than the counseling piece of it.

That's kind of like, heartbreaking to do that work for a long time.

You stay very in people's pain and they move on to like a healthier, better place and then you get new clients.

So, I transitioned out of that line of work about eight years ago and started the sauce business.

So I would add a little more brine.

Remember anything that moves around, like a pickle-- These will take a little time.

(peaceful music) - I love to gride my own spices and make people more familiar with Indian spicing techniques.

So what we have today are a south Indian inspired salad.

Kale with a fermented lemon pickle that I make.

So I kind of just salt cure ferment these pickles with a ton of different spices.

So, toasted fenugreek and cumin, nigella, fennel.

So it's a fermented lemon pickle butter.

It's a wonderful compliment to-- - I want to take that and just be alone with it.

- Yeah!

The thing that is gonna be the pronounced spicing technique that goes throughout these dishes is something called a tarka.

Typically you will see a tarka with mustard seeds, curry leaves, and asafetida.

So that's kind of like what is mostly coming-- Absolutely, yes.

It's a thundering masala mac and cheese.

Again, finished off with that tarka and this habanero oil that I make.

Extra, I would just go slow-- I would taste what you have here.

And then like, maybe just put a couple drops.

(upbeat music) - [Woman] Amazing.

- Amazing!

- [Kelly] Everybody is happy?

- So good.

- Ah!

(laughs) - Your life insurance is good, right?

- Yeah.

(laughs) - [Kelly] I surprised the group with kayak down the Nestucca River and it turns out it's actually the first time for a few.

Okay, Jess, this is precious cargo going in this one.

- [Man] Alright.

- [Kelly] It's mama.

- And then if you step to here, you might be able to get in without stepping on your seat.

- Ah, mama!

- Next one!

Okay, you're braced in with your knees?

Okay, good.

Next one!

- [Kelly] Alright you wanna go down now?

Aw, it's gorgeous.

Did we lose mom?

- You lost your mom.

(laughs) - [Kelly] This was their surprise activity.

- [Man] They've got to earn their dinner.

- Mmhmm.

Gotta get them in the mood to drink all that rum.

(happy music) Hi, Pat.

- Hi!

(laughs) - [Kelly] Nikki's into the zone.

- Oh my god!

- They're so cute.

So cute.

- Come towards me.

Just feeling good out there.

- Ow!

- [Kelly] Ready?

On to the next one.

- [Martin] Class in session.

Today's class we're gonna talk to you about Oregon wine and take you around the state.

- [Kelly] My friends Mallory and Martin got me excited about wine again after going to one of their classes in Portland.

- [Martin] Okay, we're gonna start with some history.

We're looking at the early 19th century and the first people who probably planting grapes are fur trappers.

Migrants coming along the Oregon trail.

That's like in the 1840's and there's a lot of Germans coming and they're bringing like the grapes and things that they know from Europe with them.

- [Woman] Is that a wagon?

- [Martin] That's a wagon?

- Yeah, that's a wagon.

(laughter) Oregon Trail here.

- Nice.

When you think of Riesling do you typically think of it-- What do you think of?

- It seems dated.

- [Woman] Yeah, exactly.

- It was in 1916 the fine folk of Oregon voted for prohibition, four years before it comes in federally.

Prohibition hadn't have happened you'd have a very different Oregon wine industry now.

- We could have changed the concept of American made wine.

- [Martin] Yeah you could all be drinking (mumbles) Riesling.

- Okay.

- [Mallory] Alright, let's taste the first wine which is a Riesling.

This is ruxa state in the llama valley.

- I'd like the Riesling, girl.

So, I'd like the Riesling.

- It's good.

It has a drier finish.

Not like, coats your tongue and like cloyingly sweet.

- [Martin] Brooks are interesting because they make twenty different kinds of Rieslings.

- Prohibition happened and all the wine industry went away.

Then, in 1964, the first grapes were planted in the Wallama Valley.

- Pinot gris.

- [Woman] Chardonnay.

- That's a weird one.

Chardonnay.

- [Mallory] This is from Eyrie.

David Lett is who founded Eyrie Vinyards.

He was one of these guys who planted in 1964.

Chardonnay, from the beginning of the Oregon wine industry was kinda going like this, you know.

They were like, "It's good, no, it sucks."

It took a while for people to kinda, figure it out, what Oregon chardonnay tastes like.

What do you think of this one?

- It's good.

- [Mallory] Do you like it?

- I like it for a chardonnay.

- I do too.

- [Martin] Columbia Gorge, it's an hours drive east from Portland, down the Columbia River.

- It's the two wines you're drinking, the Hiyu and then the second one which is by Analemma, are both really-- I mean, these are like one of the most high-end wines in Oregon.

- I'm trying to pick up the notes.

What are you guys picking out?

For this one seems-- - [Woman] Dirt?

- I like dirt!

- [Woman] I like dirt.

- It smells really funky.

- Yeah.

- Yeah, yeah.

Or like, sewer.

- I smell grapes.

(laughter) - This is a totally rad wine.

- [Kelly] Well that was a fun one guys.

(laughter) (ocean waves crashing) (fire cracking) - Up!

(laughter) - [Woman] He doesn't even care.

(light music) - [Woman] Welcome, welcome, welcome.

(cheering) - Aww.

(cheering) - Just being out there in the Necanicum Bay, I've been wanting to see pelicans every time I've been here, and we actually saw pelicans today.

- [Kelly] First off, how was crabbing?

- Amazing.

- Epic.

- [Kelly] We did do the tally and the pescatarian got the most Dungeness today.

(cheering) - That's right, that's right.

Thank you all for coming and taking the time out and doing this first ever women's adventure weekend.

It's a long idea in the making and I hope that it's been a success.

I hope you've had a good time.

I know at least that I've gotten a few of you drunk and I feel good about that.

I also want to thank Mary who, this really wouldn't be possible without, 'cause Mary built the beautiful hotel you're staying in.

And without that hotel we couldn't have both the rugged and the lux and the relax.

And then I want to say of course a thanks to chef Andrew who just has over a few months concocted ideas and been like, "Yeah, okay."

"That sounds cool."

I swear it's just the smoke, I'm not teary, but-- - To Kelly!

To Kelly, to Kelly for putting together this amazing event.

- To Kelly!

(cheering) - And Martin and Mallory for doing the wine tasting.

(cheering) This sort of movable feast tonight and only since we don't have to move location, but things are gonna happen in ways and moments.

We've got some chowder coming.

We've got a little hot toddy, which I called calamity Jane, that I made especailly tonight.

When our chef Andrew says it's time, the crabs are going in and everybody's gonna get up when they're ready and we're going to that table to break 'em down ourselves.

Eat 'em right there.

Get our hands dirty.

Who brought the lavender wipes I put in your welcome packs?

- Me, me, me, me!

(laughing) - You have to give us instructions.

- I left on the boat.

(rhythmic rock music) - There you go.

Perfect!

- [Woman] That was really gentle.

- [Man] It was smoke, right?

- It was smoke.

(chatter) (cheering) - This one is marinated gigante beans with a little bit of harissa, frisée, tarragon, chives.

(laughter) (rhythmic rock music) Nice and juicy a little bit of everything good.

(cheering) - Thank you!

- [Kelly] Sharing my love of place and the foods that come from it is usually just me and the camera.

To do it with friends I grew up with in Missouri, New York, women I look up to in my professional, and new friends who have passion for adventure just like mine.

Sharing in this together, I think, is what we can all use a little more of.

So what do you say?

Women's adventure weekend 2019?

Who's with me?

(rhythmic rock music)