
Arkansas' Cam Kozeal comes back to his hometown to make some more College World Series memories
OMAHA, Neb. (AP) — Arkansas' Cam Kozeal was a top 150 prospect for the Major League Baseball amateur draft two years ago, but pro ball was always going to have to wait.
Having grown up in Omaha and been a two-time Nebraska high school player of the year, and with his father a member of the Charles Schwab Field grounds crew, his goal was to play in the College World Series.
Kozeal will accomplish that Saturday night when the No. 3 national seed Razorbacks (48-13) play No. 6 seed LSU (48-15) in the first round.
'It is surreal. It's a dream come true. It's a cool journey. It's very fun. It's a lot of blessings,' Kozeal said. 'Took a lot of people to get here. It wasn't just me. A lot of coaches throughout the years. My dad, obviously. All my siblings. All the time I spent with them. It's good to be back in Omaha.'
Kozeal has played a major role in getting Arkansas to this point. His .450 batting average in the NCAA Tournament is best on his team and ranks 11th among players in the CWS. He's batting .346 for the season, and three of his team-best 18 doubles and two of his 15 homers have come in the postseason.
Kozeal became a high-level recruiting target when he was at Millard South High School in Omaha. He led Millard South to a state title in 2021 and hit a monster grand slam in a loss in the 2022 state final.
He began his college career at Vanderbilt last year and hit .284 with five homers while splitting time between second base and designated hitter. The fit wasn't right, so he decided to transfer.
Arkansas coach Dave Van Horn said he knew Kozeal had difficulty making the transition from high school to college, but he also found Kozeal willing to do anything asked of him. Kozeal began this season as the Razorbacks' starting first baseman and began playing more second base after Gabe Fraser was injured at midseason.
'His development is there. The talent has always been there. The strength is there,' Van Horn said. 'I think just mentally he had to know that everything was OK. It's OK. And he's been great, putting up good numbers.'
The CWS was a big part of Kozeal's childhood. His father, Matt Kozeal, was on the grounds crew at Rosenblatt Stadium, which had been home to the CWS until 2010. Cam was only 5 years old when the last games were played at Rosenblatt, but he made some of his earliest memories at the ballpark.
Before it was torn down, he and brother Carson and their dad spent a couple hours playing ball in the empty stadium. To this day when the Kozeals drive past the Rosenblatt site, Matt exclaims, 'Viva Le Rosenblatt!'
By his senior year of high school, Cam made up his mind that college would be his next step. After some rocky times at Vanderbilt, he's made it to the college game's biggest stage.
On Saturday, his father will help prepare Schwab Field for when his son and the Razorbacks square off against their Southeastern Conference rivals. That the game will be played on Father's Day weekend will make it the most cherished of all the Kozeals' CWS memories.
Before Arkansas' practice Thursday, Cam and his dad shared a hug on the warning track. It was a touching sight. But as the embrace ended, Cam jokingly made a request.
'I told him he should have mowed,' he said, 'because the grass is really long.'
___
AP college sports: https://apnews.com/hub/college-sports
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Winnipeg Free Press
3 hours ago
- Winnipeg Free Press
UCLA gets off to fast start, holds off upstart Murray State 6-4 in College World Series opener
OMAHA, Neb. (AP) — Roman Martin and AJ Salgado drove in two runs apiece to lead UCLA to a 6-4 victory over a Murray State team making its College World Series debut Saturday. The Bruins, in the CWS for the first time since they won the championship in 2013, built a 6-0 lead before the Racers began chipping away at it in the middle innings. UCLA closer Easton Hawk pitched a 1-2-3 ninth to secure the Bruins' fourth straight win in an Omaha opener. UCLA (48-16) will play Monday night against the winner of Saturday night's game between No. 3 national seed Arkansas and No. 6 LSU. The Missouri Valley Conference's Racers (44-16), only the fourth No. 4 regional seed since 1999 to advance to the CWS, will try to keep their first appearance going when they play Arkansas or LSU in an elimination game on Monday. Ian May (8-3), the second of five relievers who followed starter Michael Barnett, pitched an inning to earn the win. The Bruins were in full control early and improved to 27-1 when scoring first. They loaded the bases with no outs in the first inning against Nic Schutte (8-5). He gave up a hit and issued three walks before he settled down and got back-to-back strikeouts and a groundout to keep it 1-0. Dean West singled in another run in the second, and the Bruins added four more in the fourth on a safety squeeze bunt, base hit and Salgado's two-run double. Murray State ended the UCLA pitching staff's streak of 20 2/3 scoreless innings when a sliding Jonathan Hogart beat Salgado's throw to the plate on Carson Garner's drive into right field in the fifth. Before that, the Bruins hadn't allowed a run since the second inning of their super regional opener against UTSA. The Racers added a run in the sixth and two more in the eighth after putting runners on second and third with no outs. Consecutive RBI groundouts pulled them within 6-4. Hawk went to the mound in the ninth with a two-run lead and facing the heart of the Racers' order. He struck out Dustin Mercer, got Garner to ground out and fanned Dominic Decker to earn his eighth save. ___ AP college sports:


The Province
9 hours ago
- The Province
Dinner ideas: A roundup of our favourite main course recipes
From left: Boneless pork loin in black pepper mustard with Anna's roasted applesauce; One-Pot Meatballs in Tomato Sauce; Father's Day burger. Photo by From left: Janis Nicolay; Akiko Ida; Glowbal Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. 'What's for dinner?' This advertisement has not loaded yet, but your article continues below. THIS CONTENT IS RESERVED FOR SUBSCRIBERS ONLY Subscribe now to read the latest news in your city and across Canada. Exclusive articles by top sports columnists Patrick Johnston, Ben Kuzma, J.J. Abrams and others. Plus, Canucks Report, Sports and Headline News newsletters and events. Unlimited online access to The Province and 15 news sites with one account. The Province ePaper, an electronic replica of the print edition to view on any device, share and comment on. Daily puzzles and comics, including the New York Times Crossword. Support local journalism. SUBSCRIBE TO UNLOCK MORE ARTICLES Subscribe now to read the latest news in your city and across Canada. Exclusive articles by top sports columnists Patrick Johnston, Ben Kuzma, J.J. Abrams and others. Plus, Canucks Report, Sports and Headline News newsletters and events. Unlimited online access to The Province and 15 news sites with one account. The Province ePaper, an electronic replica of the print edition to view on any device, share and comment on. Daily puzzles and comics, including the New York Times Crossword. Support local journalism. REGISTER / SIGN IN TO UNLOCK MORE ARTICLES Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account. Share your thoughts and join the conversation in the comments. Enjoy additional articles per month. Get email updates from your favourite authors. THIS ARTICLE IS FREE TO READ REGISTER TO UNLOCK. Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account Share your thoughts and join the conversation in the comments Enjoy additional articles per month Get email updates from your favourite authors It's a common query that can, quite honestly, cause a lot of stress. This roundup of recipes aims to help you with that. Offering a wide variety of options for dinner ideas — from saucy pasta to hearty handhelds — there's a suppertime solution to suit virtually every appetite. Here is a roundup of some of our favourite dinner recipes. Be sure to bookmark this page, as we'll be adding new recipes to it monthly. Croque Madame strata. Photo by Ingrid Punwani / Ingrid Punwani Croque Madame strata This recipe, created by Canadian Chef Craig Flinn in partnership with the Egg Farmers of Canada, takes the classic French Croque Madame sandwich and scrambles it! Served with a crispy French baguette on the side, and perhaps a fresh green salad, it's a delicious main dish to dive into. Read the full recipe here. This advertisement has not loaded yet, but your article continues below. Kootenay-raised bison striploin with coffee soil and forest fire butter created by Velvet Restaurant & Lounge. Photo by Ashley Voykin Bison striploin with coffee soil and forest-fire butter This dish, created by the team at the Rossland-based restaurant Velvet Restaurant & Lounge, takes inspiration from the devastating wildfires experienced in B.C. in 2021. Read the full recipe here. Chef Michael Olson's Overnight Holiday Ham roasts slowly in a low oven and is finished with a glaze of maple syrup and grainy mustard. Photo by Janis Nicolay / PNG Overnight holiday ham A recipe that feeds 20 people with only five minutes of prep work. For the best possible result, go to an independent butcher shop and purchase a bone-in smoked ham. Adapted from Living High Off the Hog by Michael Olson, Appetite by Random House, September 2019. Read Kasey Wilson's full recipe here. A delicious steak requires simple cooking steps, according to Chris Jackson, owner of Jackson's Meat + Deli. Photo by Chris Jackson / Chris Jackson Jackson's steak Shared by Chris Jackson, owner of Jackson's Meat + Deli in Kitsilano, this simply delicious preparation is his personal go-to: 'I have only cooked my steak one way in the last 20 years, and here is how I do it.' Essential reading for hockey fans who eat, sleep, Canucks, repeat. By signing up you consent to receive the above newsletter from Postmedia Network Inc. Please try again This advertisement has not loaded yet, but your article continues below. Read the full recipe here. Melt in Your Mouth Sous Vide Boneless Short Ribs. Photo by Karen Gordon Sous vide short ribs This easy method yields restaurant-quality short ribs. All you need is a little patience. Whether you're serving them with creamy mashed potatoes, tucking them into tacos or enjoying them straight off the pan, sous vide short ribs will take your cooking to a whole new level. Read Karen Gordon's full recipe here. Chef Michael Olson coats his boneless pork loin with a pepper-and-thyme-spiked layer of Dijon mustard, and serves it with a divine roasted apple sauce. Photo by Janis Nicolay / PNG Boneless pork loin in black pepper mustard with Anna's roasted applesauce This simple roast dinner will become a go-to-recipe — it's so delicious and easy to make. The key is to monitor the temperature and not over cook the pork. Adapted from Living High Off the Hog: Over 100 Recipes and Techniques to Cook Pork Perfectly by Chef Michael Olson, Appetite by Random House. This advertisement has not loaded yet, but your article continues below. Read Kasey Wilson's full recipe here. Roast lamb belly with pea purée and roast turnips. Photo by Straight and Marrow / Straight and Marrow Roast lamb belly with pea purée Shared by Chef Chris Lam of the Vancouver restaurant Straight and Marrow, this fall recipe serves up roasted lamb belly with a smooth pea sauce and roasted vegetables. It's a dinnertime dish that's sure to delight. Read the full recipe here. Veal piccata. Photo by Maria Fazzari Larosa Veal piccata Veal Piccata is a simple dish, which might be why it's a classic comfort food, with a wonderful blend of flavours and textures the tangy lemon briny capers and a rich buttery pan sauce that smothers the golden brown veal cutlets. Read Maria Fazzari Larosa's full recipe here. Texas-style tri tip created by Karl Gregg of Rosie's BBQ & Smokehouse. Handout Texas-style tri tip This recipe was created by Karl Gregg of Rosie's BBQ & Smokehouse. Read the full recipe here. Root vegetables tossed with watercress accompany pork tenderloin coated with brown sugar and cayenne in this one-pan meal. Photo by Andrew Purcell / PNG Roast pork tenderloin This advertisement has not loaded yet, but your article continues below. Pork tenderloin combines with parsnips, sweet potatoes and watercress for a one-dish weekday meal and a smooth red currant sauce for a fancier dinner. Read Kasey Wilson's full recipe here. Lemon mustard lamb shanks with truffle garlic mashed potatoes. Photo by Karen Gordon / PNG Lemon-mustard lamb shanks with truffle garlic mashed potatoes The best part of this recipe is that you don't have to babysit the lamb shanks while they are cooking. Since no basting is required, once the shanks are in the oven, you're free to put up your feet, read a book or even take a nap. Read Karen Gordon's full recipe here. Cantonese-style Char Sui. Photo by Karen Gordon / PNG Cantonese-style Char Siu Char Siu is Cantonese-style barbecue pork. The flavour and aroma of Char Siu is very distinct and different from the barbecue meats in western cuisine. Its flavour includes sweet-and-salty notes, plus spices that give Char Siu its own unique taste. If done right, Char Siu is deliciously tender with its heady, sweet-yet-salty pork flavour. This advertisement has not loaded yet, but your article continues below. Read Karen Gordon's full recipe here. There's no pasta draining or sauce making required for One-Pot Meatballs in Tomato Sauce, which cooks in a single pan in less than 30 minutes. Photo by Akiko Ida / PNG One-pot meatballs This recipe is adapted from One-Pot Pasta: From Pot to Plate in Under 30 Minutes by Sabrina Fauda-Rôle (Hardie Grant, 2016), who offers these pointers: Choose good-quality dried pasta with a rough, not glossy, surface. Imported pasta from Italy is worth the extra cost. Do not use quick cooking pasta. Always use cold water for one-pot pastas. If you use hot water, the pasta will soften too quickly. Be precise with your measuring or you'll throw off the cooking time. Read Kasey Wilson's full recipe here. It's pretty much the best burger. Photo by Anna_Om / Getty Images/iStockphoto The Sun's basic burger Originally published in the 2002 edition of the cookbook More Six O'Clock Solutions from The Vancouver Sun Test Kitchen, this burger is anything-but 'basic.' With simple ingredients, this patty recipe is for the burger purists who prefer to let their toppings add the pizzazz. This advertisement has not loaded yet, but your article continues below. Read the full recipe here. Steak tartare by Chef Josef Driemel, Dockside. Photo by Dockside / Dockside Restaurant Steak tartare They use tenderloin at Dockside restaurant but sirloin or eye of round are more affordable and will work just fine. It is important to buy from a whole cut of meat. The idea is that you use a primal cut and trim off the outer layer to use the uncontaminated meat on the inside. You can dice the meat to your desired size, we do about a ¼-inch dice. Read the full recipe here. Winter scallops with pork belly. Photo by Malindi Taylor / jpg Winter scallops with pork belly Fanny Bay Oysters Bar Chef Tommy Shorthouse calls scallops and pork belly a 'classic' pairing. A multi-day affair to prepare, the talented chef assures the advance work will be worth it in the end. 'This recipe does take some preparation time for the pork belly, but its melt-in-your-mouth flavour will certainly be worth all the work,' Shorthouse says. This advertisement has not loaded yet, but your article continues below. Read the full recipe here. Perfect porchetta by Kevin Atkinson, Executive Chef, Bufala. Photo by Bufala / Bufala Perfect porchetta This recipe is by Kevin Atkinson, executive chef, Bufala. With a knife, cut holes in the underbelly of the pork belly to allow the seasoning to penetrate. Spread all the seasoning on the underbelly and place it in the fridge overnight, covered, to allow for marination. Read the full recipe here. Asian-Style Sticky Ribs. Photo by Karen Gordon / Karen Gordon Asian-style sticky ribs and potato salad The flavour of these ribs is unlike any other. They are sweet, yet savoury, with just the right amount of tanginess from the tamarind. They are utterly delicious. Serve this with an Asian-style potato salad and cold beer, and you may just have the perfect meal. The recipe is adapted from the original chef Morimoto's recipe, but made to serve four, as part of a meal. This advertisement has not loaded yet, but your article continues below. Read Karen Gordon's full recipe here. Beer-braised short rib This recipe was created by Lupe Villanueva, sous chef at Minami Restaurant. Read the full recipe here. Caramel pork excerpted from Secrets from My Vietnamese Kitchen: Simple Recipes from My Many Mothers by Kim Thuy. Photo by Sarah Scott / PNG Caramel pork In Secrets from My Vietnamese Kitchen: Simple Recipes from My Many Mothers, cookbook author Kim Thúy introduces us to her close-knit circle of aunts and her mother through their recipes from Vietnam. A little sweet, a little salty, caramel pork delivers satisfying richness with a combination of pork loin and belly. Read the full recipe here. Serve liver and bacon with mashed potatoes, green vegetables, a French baguette and a glass of Syrah. Photo by E. J. Armstrong / E. J. Armstrong Liver and bacon with orange-leek sauce Liver is a cut of meat that doesn't get much play as it should on the dinner table. My twin sister and I were adventurous and ate foods most kids are wary of, including broccoli, spinach and tomatoes. It helped that our mother was an excellent cook, never daunted by a new recipe like this liver dish. This advertisement has not loaded yet, but your article continues below. Read Kasey Wilson's full recipe here. Pad Si Ew from Maenam: A Fresh Approach to Thai Cooking by Angus An. Photo by Alaina Michelle Photography / jpg Pad Si Ew Chef Angus An points to Pad Si Ew as his 'go-to lunch in Thailand.' Try making the noodle dish at home with this recipe from An's cookbook, Maenam: A Fresh Approach to Thai Cooking or sample the dish at his restaurant, Sen Pad Thai. Read the full recipe here. French-style beef dip Serve this recipe by Black & Blue Steakhouse with beef au jus and crispy french fries. Read the full recipe here. Bufala meatballs. Photo by Jonathan Norton / Jonathan Norton Bufala meatballs These meatballs are a staple at Bufala restaurant, according to executive chef Kevin Atkinson. With locations in Kerrisdale, North Vancouver and the River District, the Italian eatery leans into the classics such as pastas and pizza. Pair these flavourful meatball with your favourite pasta or even stack them on a sub for a delicious dinner meal. This advertisement has not loaded yet, but your article continues below. Read the full recipe here. Father's Day burger This recipe is from chef Robert Lee of Glowbal. Season and grill the two burger patties on the barbecue. When desired doneness nearly reached, place on cheese slices (optional). Toast burger bun in a pan with butter. When toasted, remove from pan and spread with kimchee aioli and build the burger with lettuce tomato, patties, bacon and finish on top with onion rings. Read the full recipe here. Braised Beef Cheek. Photo by HAKAN BURCUOGLU Braised beef cheek and creamy polenta A 'comfort' dish that's appeared on the menu at Vancouver eatery La Tana many times, in many iterations, over the years, the recipe for braised beef cheek takes some time. But Vish Mayekar, head chef at La Tana, says it's worth it. 'This is the perfect dish to enjoy on a cold, rainy night,' Mayekar says. This advertisement has not loaded yet, but your article continues below. Read the full recipe here. Pork belly and pears This recipe is by chef Tommy Shorthouse of Fanny Bay Oyster Bar & Shellfish Market. Read the full recipe here. Baked Asian pulled pork buns. Photo by Karen Gordon Baked Asian pulled pork buns If you haven't tried char siu bao, also called roast pork buns, you're in for a real treat. Unlike the traditional char siu bao, these Asian-fusion buns are filled with southern-inspired pulled pork that has been slow-cooked with flavourful Asian spices. The aroma of Chinese five-spice powder, combined with ginger, garlic and sesame oil, imparts a deliciously heady flavour to this dish. Read Karen Gordon's full recipe here. The secret to a superfast burger fit for company is to purchase seasoned Italian sausage and serve it with a Seghesio Sonoma Zinfandel. Photo by Stephanie Foly / Stephanie Foly Italian-sausage burgers with garlicky spinach Italian sausage is the secret — and only — ingredient in these fast and flavourful burgers, perfect for a backyard barbecue. Because the sausage meat is already seasoned, all you have to do is remove the casings, form into patties and grill. Anchovy paste adds a fast hit of flavour to the garlicky sautéed spinach topping. Read Kasey Wilson's full recipe here. Pair this classic steakhouse salad recipe with a Penfolds Koonunga Hill Shiraz/Cabernet. Photo: Ryan Robert Miller. Photo by Ryan Robert Miller / jpg This advertisement has not loaded yet, but your article continues below. Steakhouse salad All that's needed: Steak, crispy potatoes and creamy blue cheese dressing. This Steakhouse Salad combines all those favourite ingredients. Read Kasey Wilson's full recipe here. Prime rib doesn't need much else, other than a generous sprinkling of coarse salt and fresh ground pepper. Photo by Karen Gordon Prime rib Prime rib is roasted, then seared, which creates a succulent roast that's not overdone. Read Karen Gordon's full recipe here. Pork belly bao. Photo by Karen Gordon / Karen Gordon Pork belly bao Pork belly bao is a classic Taiwanese dim sum dish, comprised of thick slices of tender pork belly layered within a steamed fluffy bun. The perfect pork belly is beautifully glazed in a sweet yet savoury sauce, and is incredibly tender yet has a chewy texture. The bun is soft and warm, and the condiments and garnishes served with the dish only further enhances its delicious flavour. Read Karen Gordon's full recipe here. Blarney Stone's signature Jameson-glazed chicken wings. Photo by Christine McAvoy / Christine McAvoy This advertisement has not loaded yet, but your article continues below. Blarney Stone's signature Jameson-glazed chicken wings Beloved Gastown eatery The Blarney Stone, which is billed as the 'longest-running Irish Pub in the City of Vancouver,' released its first new menu in years. The lineup of dishes, created by chef Karl Gregg, offers a fresh new take on pub food. In addition to several soon-to-be favourites, there are a few classics, too — like these signature Jameson-glazed chicken wings, which Gregg calls 'an easy, go-to recipe any time you're in the mood for wings.' Read the full recipe here. A seared steak. Photo by LemneiPhoto / Getty Images/iStockphoto Sear-ahead steaks Adapted from Perfect Recipes for Having People Over by Pam Anderson (published by Houghton Mifflin Company). Read Kasey Wilson's full recipe here. A tender roast beef sandwich. Photo by Karen Gordon The sous vide solution for the most succulent roast This advertisement has not loaded yet, but your article continues below. Adapted from Perfect Recipes for Having People Over by Pam Anderson (published by Houghton Mifflin Company). Read Karen Gordon's full recipe here. Roasted Italian sausages and potatoes. Photo by Tracey Kusiewicz/Foodie Photography / Tracey Kusiewicz/Foodie Photography Roasted Italian sausage and potatoes From the cookbook Maria's Italian Cucina, by Vancouver-based foodie Maria Fazzari Larosa, this hearty dish pairs hot or mild Italian sausage with potatoes and a few other flavour-adding ingredients for a one-and-done meal that's comforting and delicious: Read the full recipe here. A5 Iwate Wagyu steak. Photo by Huy Tran / Aburi Market Wagyu steak Get grilling with this recipe from Alan Ferrer, corporate kitchen chef at Aburi Market. It pairs flavourful sauces with a premium cut of A5 Iwate Wagyu steak. 'You can select your most favourite cut of steak,' Ferrer says, suggesting Wagyu round steak, New York strip, filet mignon or rib-eye. This advertisement has not loaded yet, but your article continues below. Read the full recipe here. Don't feel like cooking? Try one of these Metro Vancouver restaurants: • These 18 Vancouver restaurants are Hollywood North favourites • Where to eat pizza in Metro Vancouver? A restaurant review roundup • Where to eat sushi in Metro Vancouver? A restaurant review roundup • Where to eat breakfast in Metro Vancouver? A restaurant review roundup • Where to eat ramen in Metro Vancouver? A restaurant review roundup • Where to eat seafood in Metro Vancouver? A restaurant review roundup • Where to eat Italian in Metro Vancouver? A restaurant review roundup • Where to eat French cuisine in Metro Vancouver? A restaurant review roundup • Where to eat in Metro Vancouver if you deal with allergies • Is it Happy Hour yet? The 10 best places to check out in Metro Vancouver • Cheers: Here are the 10 best restaurants for happy hour in Vancouver Vancouver Canucks Soccer Sports Sports Local News


Winnipeg Free Press
21 hours ago
- Winnipeg Free Press
Oregon State opens College World Series with 4-3 walk-off win over Louisville
OMAHA, Neb. (AP) — Aiva Arquette scored from first base on Gavin Turley's drive into the left-field corner in the bottom of the ninth inning to give Oregon State a 4-3 walk-off victory over Louisville in the College World Series on Friday night. The Cardinals had tied the game with two runs in the top half before Oregon State recorded its fourth walk-off win of the season and second in four games. The Beavers (48-14-1), back in Omaha for the first time since they won the national title in 2018, will play Coastal Carolina on Sunday after the Cardinals (40-22) meet Arizona in an elimination game. Arquette, a projected first-round pick in the MLB amateur draft next month, had had a rough night in the field before delivering his third base hit of the game with one out in the ninth. Turley then sent the first pitch from Jake Schweitzer (4-2) on a line into the corner. Left fielder Zion Rose tried to cut the ball off but couldn't come up with it, allowing Arquette to be waved home. Oregon State's dugout emptied, and Turley was drenched with a bucket of sports drink in the on-field celebration. In the Beavers' super regional opener last week, Turley scored the winning run on AJ Singer's walk-off single in a 5-4, 10-inning win over Florida State. The Cardinals, who trailed 3-1, stranded runners at third base in the sixth and seventh innings and couldn't score after getting their leadoff man on base in the eighth. They broke through to tie it in the ninth against Kellan Oakes (5-0). Rose tripled to left when the ball got past Turley and rolled to the wall and Tague Davis followed with an RBI single. Alex Alicea reached on shortstop Arquette's throwing error and ended up on third when catcher Wilson Weber lost his grip on the ball as he tried to get Alicea at second. Kamau Neighbors drove in Alicea for the tying run with his liner to center before Oakes got a strikeout and groundout to end the inning. Oregon State starter Dax Whitney was nearly untouchable the first two times through the Louisville order. He mixed mid-90 mph fastballs with knee-buckling curveballs and changeups to strike out eight of the first 11 batters he faced, and the only hits against him through five innings were a couple balls poked through the infield. The 6-foot-5 right-hander from Blackfoot, Idaho, finished with nine strikeouts and left with one out in the sixth and two runners on base. Louisville starter Patrick Forbes matched zeroes with Whitney through three innings, fanning five of the first nine he faced. He finished with 10 strikeouts and was replaced by Justin West with bases loaded in the sixth after he issued his only walk. West ended the inning with two strikeouts, but not before Canon Reeder made it 3-1 when Alicea couldn't pick up his sharply hit grounder. ___ AP college sports: