FLX Fermentation Festival

FLX Fermentation Festival

August 16 – August 18

Location: Cumming Nature Center

What do Pickles, kimchi, cheese, and beer have in common? They're all fermented! But yes, they do taste good together too. 

We're excited to host our first ever FLX Fermentation Festival at the Cumming Nature Center, celebrating our regional abundance through the art of fermentation. Throughout the weekend-long event we'll combine hands-on science with artisan craft through lectures, demonstrations, and workshops. The festival will be elevated by the presence of internationally renowned fermentation expert and author, Sandor Katz, who will lead workshops Saturday and Sunday and give the keynote lecture on Saturday. 

We'll kick the weekend off with a small dinner at Hollerhorn Distillery in Naples with Sandor Katz (reservation required, space is limited).  On Saturday, we'll host a series of small group, 75–min workshops led by Katz, along with a tasting fair with local food trucks, eateries, and food purveyors featuring their products, offering tastings, and teaching guests about the role of fermentation in their craft. Regional experts and thought-leaders working in sustainable agriculture will give featured lectures throughout the day, culminating with a keynote presentation by Sandor Katz. We'll end the weekend with an intensive, hands-on workshop led by the weekend's chief fermentation guru, Sandor Katz, which will run 9am-2pm and includes lunch.

Our hope for this weekend is that you leave this event engaged in the fruits of fermentation, aware of the connection between food and wellness, and more deeply connected to your regional food system. Explore the schedule below and reserve a spot to join us!

Sandor Katz Bio: 
Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation and the Art of Fermentation, along with the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him “one of the unlikely rock stars of the American food scene.” Sandor is the recipient of a James Beard award and other honors. For more information, check out his website.

 

Festival Schedule  

We want to teach fermentation through as many forms as possible! Our weekend festival is structured to offer you a wide range of activities, some more hands-on (workshops) and others more self led (tastings). See below and choose how you want to take part. 

Friday, August 16:

Dinner with Sandor Katz | Friday, August 16

Join us for a multi-course dinner with Sandor Katz at Hollerhorn Distilling Friday, August 16! Chef Michelle Halloran will prepare a fermentation-themed, locally sourced meal to be served on the deck with inspiring views of High Tor and the Naples Valley. Guests will have ample time to mingle with one another and Sandor, who will share brief remarks with the party.

Tickets:

$95 (with alcohol)

$65 (without alcohol)

Ticket registration closes August 14, 2019

Tickets

 

Saturday, August 17:

Foundations of Fermentation with Sandor Katz | Saturday, August 17

3 Sessions: 9 a.m. 10:30 a.m. 12:45 p.m.

During these 75-minute, lecture-style mini workshops, Sandor Katz makes the funky world of fermentation accessible and easy to understand! While demonstrating how to make a proper sauerkraut, Sandor will discuss the core principles of fermentation and how these apply to a wide variety of fermented foods. The format is open and inclusive, and audience interaction will drive the conversation. So bring your questions and get ready to learn! All three sessions cover the same material.

  • All day lectures:

11–11:45am: Fermentation of Seed Saving with Petra Page-Mann of Fruition Seeds

1–1:45pm: Demystifying "Natural" Fermentation: A conversation with a winemaker, a cidermaker, and a brewer. 

2:30–4pm: Keynote by Sandor Katz - The Art of Fermentation

Tickets: $35 (*Note: All Day Lectures are free with CNC special admissions of $5 per person)

9:00am: Tickets

10:30am: Tickets

12:45pm: Tickets

 

Advanced Fermentation with Sandor Katz | Sunday, August 18

This intensive workshop lasts from 9 a.m.–2 p.m. and includes a fabulous family-style lunch prepared by chef Michelle Halloran of Hollerhorn Distilling and Kimchenius. The four foods Sandor will focus on for this workshop are: 

  • Dosa (a south-Indian "crepe of fermented rice and lentil batter)
  • Naem (Thai fermented pork ribs)
  • Pao cai (a spicy Sichuan brined pickle)
  • Nukazuke (a Japanese rice bran pickle)

Most of the above will be included with our locally sourced lunch, and participants will go home with items prepped for home fermentation.

Tickets: $225

Tickets


VENDOR LIST:

Atwater Estate Vineyards

Blackduck Cidery

Crooked Carrot Kimchi

Other Half Brewing

FLX Kombucha

Food & Ferments

Fruition Seeds
Kimchenius!

MacDonald Farms

Osmote Wine

Smugtown Mushrooms


 


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