Festival registration: https://checkout.square.site/buy/PKBQEO64GVYJSWSYTMKETHOH
The NC Fermentation Festival 2024: Mythbusting Fermentation
We are thrilled to announce fermentation revivalist and author Sandor Katz will headline the festival this year. Sandor, alongside a talented group of presenters, will share their expertise, inspirations, culinary wisdom, and creations.
This unique food and beverage festival explores the delicious and fascinating world of fermentation. Enjoy an afternoon filled with insightful demonstrations, informative presentations, interactive hands-on workshops, and food tastings with a vibrant market.
We are thrilled to kick off this year’s festival with an incredible multi-course dinner at Burkett Farm featuring fermentation expert and author, Sandor Katz. The dinner will be held Friday evening August 30th at 6:30pm. Fermentation in popular culture is full of misconceptions, and Sandor is here to set the record straight. He and chef Jacob Boehm, the visionary behind Snap Pea, have collaborated to create a menu inspired by several commonly touted “myths” about fermentation. Each course will feature ingredients sourced from local farms, highlight various fermentation processes, and extract the truths about fermentation from one of its foremost experts. This event is NOT to be missed, and seating is quite limited. Tickets: https://checkout.square.site/buy/UOFHKKVAVSR5PGZEOWPWFJUI
During the festival, you can expand your knowledge about various types of ferments, sign up for upcoming classes, sample food, and drink, and support our local community of passionate fermentors and farmers by purchasing their exceptional fermented foods and related products.
This event is open to all and family-friendly, but please keep your furry friends at home for this one.
The 2024 NC Fermentation Festival is sponsored by our good friends at Happy Dirt!
Location: Botanist & Barrel, 105 Persimmon HIll Lane, Cedar Grove, NC just 30 minutes from Durham, NC
Time: Sunday, September 1st from 1-5pm.
Raindate: Monday Septermber 2nd 1-5pm.
Presenters Include:
Sandor Katz, Fermentation Revivalist, and Author
Ron Gaff, Baker and Owner of Loaf
Meg Chamberlain, Fermenti Foods
Eunice Chang of The Spicy Hermit
Hannah Bardin, Chef
Luis Martinez, Chef and Owner of Tequio Foods
Emily Buehler, Chef and Author
The Chefswild Team, Chefs and Foragers
Vendors Include:
BAXTER’S BEES HONEY, BENOR DAIRY FARMS, BORO BEVERAGE, BOTANIST & BARREL, BOXCARR HANDMADE CHEESE, BY THE BROOK TEMPEH, CULTURE KITCHEN, DEFI WINES, FERMENTI FOODS, K CULTURE FERMENTS, NOURISHING ACRES, PLEASANT BURN HOT SAUCE, THE SPICY HERMIT, VIDERI CHOCOLATE.
Breakout Sessions:
You’ll go home with something you’ve made during these!
12pm Sour Pickles from Cucumbers with Sandor Katz
A delve into the most challenging, and the most rewarding of vegetable ferments. ($30)
(Busted Myth: Fermentation is a Hot New Trend in Food)
Tickets : https://square.link/u/FWE4rA8C
2pm Kimchi Making with Eunice Chang of The Spicy Hermit ($25)
Ever wanted to make your own kimchi but didn’t know where to start? Curious about kimchi? In this class, we’ll make our own napa cabbage kimchi, a classic Korean food staple, and discuss the origins and history of kimchi and how it has evolved to what it is today. We will also have recipe options and a Q/A format throughout the class. Each participant will take home a pint jar of kimchi.
(Busted Myth: Fermentation is Unhygienic)
Tickets: https://square.link/u/cTApYNXA
3pm Unique uses of Koji and Zero-waste Vinegar w/ Chef Hannah Bardin and The Chefswild Team ($25)
Join chef Hannah Bardin of Cary, NC who in collaboration with fermentation and foraging experts The Chefswild Team of Nashville, TN and Raleigh, NC will introduce you to some unique uses of koji in the making of a very non-traditional Indian-inspired kulfi/freezee pop with locally foraged paw paw and elderberry. In addition to making/enjoying a refreshing and nutrient-dense summer treat we will also be utilizing the native yeasts from our fruits scraps, along with Botanist and Barrel cider lees, to make a zero-waste vinegar with a magnitude of culinary applications. (Busted Myth: Fermentation Requires Specialized Knowledge or Facilities)
Tickets: https://square.link/u/3X5tDy2b
4pm Fermented Corn Beverages and Tepache with Chef Luis Martinez of Tequio Foods ($25) This thought-provoking course will interview traditional beverage making while challenging the misconceptions surrounding fermentation practices among Indigenous communities in Oaxaca, Mexico. You’ll explore the vibrant tapestry of culinary traditions and cultural heritage.
(Busted Myth: Fermentation is Not Known or Practiced by Indigenous Peoples)
Tickets: https://square.link/u/2ObrZ4pv
Due to limited parking availability, we are encouraging carpooling to the festival. Entry is sold by car and the number of people in the car.
Festival Tickets: https://checkout.square.site/buy/PKBQEO64GVYJSWSYTMKETHOH
