Viewing page 365 of 439

This transcription has been completed. Contact us with corrections.

JUNE 27-JULY 1; JULY 4-8, 2018  
LOG SHEET # 1
SMITHSONIAN FOLKLIFE FESTIVAL
AUDIO/VIDEO LOG SHEET
LOGGER NAME: John McFarland and Stan Zimmerman
RECORDER 1 NAME: Foodways 1  
FILE NAME: 0413 .WAV
RECORDER 2 NAME: Foodways 2  
FILE NAME: 0042 .wav
PRESENTER: Arianna Sikorski  
DATE/TIME: 11:30 to 12:30 pm  7 July 18
PROGRAM: Armenia  
STAGE: Hatsatoun Kitchen (means Bread House)
GROUP NAME:
SESSION TITLE: Cooking with Spirit

[[2 columned table]]
| PARTICIPANTS | INSTRUMENT/OCCUPATION |
| --- | --- |
| Vahe Keushguerian | Chef/Cook, wine maker |
| Nicole Haasoun | Chef/Cook, wine maker |

Vahe [[strikethrough]] He [[/strikethrough]] will use vodka to make shrimp. He explained/stated the ingredients he will use. He is going to make pasta as well.

Nicole will make spirit cocktail. She will use the volka that she made. [[strikethrough]] [[??]] [[/strikethrough]] volka, salted honey lemonade, pomagram [[strikethrough]] pomegran [[/strikethrough]] pomegranate molasses, and Nicole paired

Nicole is of lebanese and armenian decent. She is a partner in a distillery that is located in DC. He grew up in Lebanon. He is a wine maker. He explained the difference between cooking with wine as opposed to gin, volka, liquors, etc. Nicole talked about and passed around some traditional Armenian spices. She made infused volka on stage, using fig and [[strikethrough]] [[??]] [[/strikethrough]] svemach. She used bitter liquor as an ingredient in the cocktail she made. She poured champagne on top of the cocktail. He talked about the soil of Armenia.    

Transcription Notes:
Is it maybe vodka not volka? I feel like that makes more sense but it looks like volka on the pdf