CELEBRATE

Calling all fermenters! Save the date for our 2014 pickle party!

August 24, 2014

Each year, we gather during the harvest season to celebrate this original form of preservation. Join us in August to sample an array of fermented foods and discover how to make your own kimchi, kefir, and other fermented delicacies at home. Learn about the nutritional importance of having fermented foods in our diet, as well as their history and integral role in every culture and civilization. Taste samples of fermented foods from artisanal producers, and listen to the experts teach you the tips! 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.

Scenes from the 2013 Event:

Participating Companies:

Alive and Healing 
Arlene Francis Center 
Architectural Ceramic Design
Backyard CSA
Chado-En The Taste Of Tea
Creative Cultures
Drinkwell Softers
Earth and Fire Pottery
Farmhouse Culture
FarmCurious
Happy Girl Kitchen
House Kombucha
J&M Brewing Supply
KimKraut
Kombucha Kamp
Mother’s Know Best
North Bay Curds & Whey
Optimal Nutrition and Wellness
Petaluma Bounty
Real Books
Redwood Hill Creamery & Farm
Sinto Gourmet
Sonoma Brinery
Sonoma Chocolatiers
The Kefiry
True Family Foods
Weston A. Price
Wildbrine
Wild West Ferment 

Sponsors and Pourers:

101 North Brewing Co.
Dempsey’s Brewery
Drake’s Brewing Co.
Eel River Brewing Co.
Gekkeikan Sake
Hen House Brewing
Heidrun Meadery
Mad River Brewing Co.
Rodney Strong Vineyards
Russian River Brewing Co.
Ruth McGowan’s Brew Pub
Sierra Nevada Brewing Co.
Sonoma Springs Brewing Co.
Sudwerk Brewing Co.
Thirsty Bear Brew Pub
Tilted Shed Ciderworks
Two Shepherds Vineyards 

The 2013 Schedule of Speakers

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