Let's celebrate and demystify fermentation! This unique food and beverage festival explores all things fermented. It's a fun afternoon of demonstrations, presentations, hands-on workshops, food tastings and a market!
Festival goers will have fun learning about different types of ferments, signing up for upcoming classes, sampling and buying fermented foods and related products from your local community of passionate fermentors and farmers. For those new to fermenting, our Ask-an-Expert table will have local experts from the area available to answer your questions.
And back this year is "Culture Swap," a 30 min meetup to exchange scobys, yeasts, starters, etc and a bottle share. A great opportunity to share your cultures or pick up something new to you, such as kombucha SCOBYs, milk kefir grains, jun, vinegar mothers, sourdough starter, or cider yeasts. You get the idea! From 4pm - 4:30pm.
Headlining the presentations is Author and Teacher Meredith Leigh, who has written, “Pure Charcuterie” and “The Ethical Meat.” We're also excited to welcome as presenters, Erin Torgerson from Seed and Salt who will teach a breakout session about sourdough pasta and Meg Chamberlain of Fermenti, who makes many delicious fermented veggies in Asheville, NC.
This event is free for all to attend and family friendly.
Fermentation is essential for food security and preservation and should be accessible for all. The first 25 attendees will receive a special goodie bag of local items.
Come hungry and thirsty too! Cold fermented Wood Fired Pizza will be available all day. There will be lots of beverage options. Local craft beers from Little Oblivion, Hugger Mugger and Fullsteam Brewing, ciders, wines, kombuchas and other non alcoholic options as well.
Full Free Demonstration Schedule:
Fullsteam Brewing Demo throughout the afternoon.
1:15pm Lacto-Fermented Pickles presented by Meg Chamberlain of Fermenti
2:15pm What is Tempeh and how to cook it presented by Taylor Westbrook of By the Brook Tempeh
3:15pm Cheese Making at home presented by Michelle & Stevie Webb of The Cheese Shop
4:15pm Charcuterie 101 presented by Author Meredith Leigh followed by a book signing.
Breakout Sessions:
1:45pm Lets Sauerkraut Breakout Session with Jenna Monk of Two Chicks ($20)
You'll learn from the best and take home your very own sauerkraut creation
2:45pm Sourdough Pasta Making Breakout Session with Seeds and Salt ($25)
3:45pm Fermented Honey Mead and Honey Lacto Fermentation presented by Shannon Baxter of Baxter Bees ($20)
Meredith Leigh in partnership with Wooden Nickel Farm is leading a 2-day Butchery & Charcuterie School. You can purchase tickets for that here: https://www.mereleighfood.com/books/cedar-grove-butcher-school