2015 Event DateComing Soon
We Can’t WaitTo Party Again
See YouNext Year!
Calling all fermenters! Join our nation’s biggest pickle party!
An annual summertime event at
The Santa Rosa Finley Center
Highlights of 2014:
- 60+ purveyors: The 2014 event hosted the most vendors of fermented foods and beverages that we have ever seen. There were 40 vendors of non-alcoholic goods and 21 that poured an alcoholic selection to our VIP garden. We squeezed into every available corner, and we certainly had a blast.
- 20+ classes: Who has made their first batch of kvass? Who has a crock of sauerkraut started? Those who attended classes at the festival went home with the knowledge to begin fermenting at home. The classes offered this year were diverse and exciting! Who enjoyed Todd from Happy Girl Kitchen in an Elvis suit making pickles like a rockstar?! Who got to see Mara from Ozuké discuss the Japanese umeboshi process?
- fermented rootbeer floats: What happens when a keg of Triple Root Beer from The Kefiry and a few gallons of Straus Creamery and Bliss Coconut ice cream meet at the Fermentation Festival? Insanely yummy probiotic root beer floats are created. What happens when some of the ice cream makes it’s way into Peak Organic Brewing’s Oak Aged Mocha Stout? Dreams come true.
- home makers kraut off: Over 20 entries were tasted by our judges Spring Maxfield, John Ash and Franco Dunn behind the scenes. They tasted, discussed, and somehow decided on just three finalists. The queen of kraut in Sonoma County was Charuta Kulkarni, with a classic and perfectly balanced sauerkraut. Charuta took home a beautiful 3 gallon crock donated by Cultivate Home in Sebastopol.
- Cheese and Beverage Pairing: When in Sonoma County, one can be faced with tough decisions such as which cheese to pair with a certain dry cider. Colette Hatch, also known as Madame de Fromage took VIP guests on a taste adventure with some of Sonoma County’s finest fermented delicacies.
Why “Farm to Fermentation”?
When polled, attendees of our prior fermentation event almost unanimously chose this name in 2012 when the event moved out of Freestone, California. As the coordinator for the 2011 Freestone Fermentation Festival, I knew our event had outgrown the windy roads of the one-lane Bohemian Highway and the small elementary school campus we utilized. Our event in 2012 was appropriately held at a farm in Petaluma. Although a fantastic venue, we again out-grew our shell and needed further parking, better handicapped access, and quieter classrooms to learn. Though our event will be held in the beautiful Finley Community Center in Santa Rosa, we stuck with our name for a couple of reasons:
Fermentation is the original form of post-harvest preservation.
Food comes from farms. “Farm to-” reminds us to shop locally and ferment with the seasons, utilizing bulk availability and low prices.
More than half of our incredible vendors come to the event straight from their farms.
This festival is one of a kind in Sonoma County. It is a celebration of farm fresh products and the beneficial process of fermentation to preserve them. We offer DIY workshops and presentations to learn how to create them. It is an opportunity for the craftsmen and craftswomen involved in fermentation to showcase their goods to those that enjoy and thrive on these products.
As a fast-growing culinary craze, fermentation is being discussed around every corner. Sustainably speaking, there’s no wonder why this interest is becoming more popular among mainstream culinarians. The Sonoma County Chefs, backyard farmers and DIY-ers have caught on: fermentation is THE traditional way to preserve foods.
This brief interview with Heather Irwin of Bite Club Eats describes why Farm To Fermentation Festival founder and coordinator Jennifer Harris loves experimenting with everything fermented.
Some more links about our bacteria lovin’ community: