Buxton Hall BBQ

For the past two decades, fermentation expert and bestselling author Sandor Katz has traveled the world, both teaching and learning about the many fascinating and delicious techniques for fermenting foods. Wherever he’s gone, he has gleaned valuable insights into the cultures and traditions of local and indigenous peoples, whether they make familiar ferments like sauerkraut or less common preparations like natto and koji.

Katz will join Elliott Moss and the team behind Buxton Hall Barbecue for a discussion and tastings (all vegetarian!) centered around his new book, Fermentation Journeys: Recipes, Techniques, and Traditions from around the World. You’ll get to hear about his global travels, while the Buxton Hall team serves various drinks and bites that bring myriad fermentation techniques to life, like Tepache, Potato Tempeh, and Sauerkraut Chocolate Cake.

Each attendee will receive a copy of Fermentation Journeys that may be signed and personalized by Katz at the end of the event.