Tenth Annual Portland Fermentation Festival 

PLEASE NOTE: This workshop is taught by others (not Sandor).

Tenth Annual Portland Fermentation Festival 

Honorary guest speaker David Zilber, head of Noma’s fermentation lab in Copenhagen! 

David’s talk and Q&A will run from 6-7pm

Thursday, October 10th 6-9:30pm

Ecotrust’s Billy Frank Jr. Conference Center

721 NW 9th Ave. Portland, OR

Rooftop cider from Reverend Nat’s Hard Cider, food by Obon + music by DJ Jimbo

All ages, open to the public, $15-$25 advance, $20-$30 cash at door

Children 12 and younger attend for free

Tickets on sale online mid-August, limited cash-only tickets available at door

Festival hashtag #pdxfermentfest

 

The 10th annual Portland Fermentation Festival, aka Stinkfest, is just a few months away and we are so happy that our tenth annual fest gets an auspicious 10/10 date (Oct. 10th!) this year. For this very special 10th anniversary festival we welcome David Zilber, head of fermentation at 2-Michelin-star Noma in Copenhagen, and co-author, with René Redzepi, of The Noma Guide to Fermentation! We are thrilled that David will be traveling all the way from Denmark to kick off this year’s fest with an inspiring talk. Copies of David’s books will be available for purchase at the festival thanks to Broadway Books and you can read more about David’s appearance here

 

Please join us for Portland’s annual, open-to-the-public, all-ages celebration of fermented food and drink. Bring kimchi, try kimchi. Bring miso, try miso. Come out for Portland’s fermented food and drink skill sharing, recipe sharing and tasting event of the year. This year, we welcome back the super fun Fermentation Station where festival goers can make and take home a yummy vegetable ferment, along with the Starter Culture Sharing & Adoption Center. Bring a vinegar, kombucha, sourdough etc. starter, take a starter!

 

Come celebrate pickling season at the 10th annual Portland Fermentation Festival at Ecotrust. Taste and share live, fermented food and drinks made by professionals and home fermentation enthusiasts at the annual fest that was one of our nation’s first fermentation festivals. Portland Fermentation Festival inspired Tokyo to start its own annual Fermentation Future Forum in 2017, and Beaverton to start its own fermentation festival last year.

 

Talk to fellow fermenters, exchange cultures and recipes, get advice from local food fermentation enthusiasts, attend fermentation demos and sample everything from sour pickles, miso and natto, to cheeses, long-fermented breads, hard cider and kombucha.

   

The Portland Fermentation Festival is, and always has been, a non-commercial event. Once you purchase your ticket and enter the festival you will not be sold to. The wide array of food and drink ferments are not for sale, they are there to sample. We will have hard cider and food to purchase as respite on the rooftop but the mission of festival has always been firmly rooted in no sales. Our one-night, annual event fosters learning, connecting, communicating and celebrating fermentation with one another. We believe that transactional interactions often get in the way of that.

 

Please let me know if I can get you any more information about this year’s festival and/or put you on our festival media list. We would love any coverage that you can provide. 

 

Of special note: On the night before the festival, Wednesday, October 9th, David Zilber will be in attendance at a special Plaza del Toro dinner featuring ferments from and dishes inspired by David’s book, co-authored with René Redzepi, The Noma Guide to Fermentation, prepared by Plaza del Toro chef, Michael Kessler, and Tasty n Alder chef, Perry Austin. Tickets for the Portland Fermentation Festival and this special Plaza del Toro dinner will go on sale online in mid-August. Please sign up here to stay in the Plaza del Toro dinner loop.

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