Foodie Fork-cast | Wet, with a dry martini

It’s weather, it’s food, it’s your Foodie Fork-cast!

Each week WVEC TV-13’s marvelous meteorologist Tim Pandajis joins us with his outlook ahead and we perfectly pair an eat or a drink for whatever Mother Nature has in store.

The Fork-cast after the Jump


The pattern of unsettled weather will continue, in fact it will ramp up! We’ve seen a conveyor belt of storm after storm with only a day or two of pleasant weather in between. Keep in mind, it is February and this should be snow! The storm track has been one that we call an inside runner, meaning the storm center passes to our northwest along the spine of the Appalachian Mountains keeping us in the warm sector.

Temperature fluctuations have been dramatic, 70 one day and the next  day is in the 30s, and expect that to continue. By this weekend another storm heads our way, this one will linger, for a while. The cold front will stall over our region as a blocking high sits over the Atlantic, essentially the storm has no where to go. It sits and keeps our weather wet from right now what looks to be through the middle of next week.

Stay dry!


“I must get out of these wet clothes and into a dry martini” – Mae West, in the 1937 film, Every Day’s a Holiday”

According to Tim’s fork-cast, we’ll need a lot of those dry martinis coming up. Fortunately, there are some great gins in VirGINIia , including James River Distillery’s [Richmond] Commonwealth Gin and Continental Gin.

(We do not subscribe to the myth that a proper martini can be made with vodka, although we love vodka in many other drinks.)

Here’s how to make an absolutely fabulous dry martini: in a small glass pitcher, add 2-½ ounces gin and a ½ ounce dry vermouth. Optionally, add 1 dash of orange bitters. Add a handful of ice to the pitcher, and, with a long spoon or stirrer, stir the martini for a few minutes, or until very cold. Strain into a chilled martini glass and garnish with a lemon twist.



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