In a Funk: The Magic of Fermentation

Friday, Sep 13, 2019 2:30-3:30 p.m

Location: Hotel Arras
$25 per person

 

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From kimchi to kombucha, and from cheese to beer, fermented food and drink has reached new heights in the hands of talented chefs and food artisans. Join an acclaimed local chef as well as a maker of handcrafted fermented food on a culinary journey discovering the joy of fermented foods. Taste your way through classic recipes and new sensations while delving into the wide range of ways mountain folk have long deployed friendly bacteria to transform ingredients into delicacies that are healthful, flavorful, and shelf stable.

Logistical Details

Join Executive Chef of The Market Place Restaurant, William Dissen & Fermentation Powerhouse Meg Chamberlain of Fermenti, For An Hour Long Exploration Of The Culinary Applications, Diversity and Heritage Of Fermentation. We Will Taste Our Way Through A Variety Of Fermented Dishes Cultivated From Classic Recipes To Foodie Favorites! Whether Looking For A Curated Dinning Experience On The Town, Or To Wow At Your Next Gathering, We Have The Tasty Tools For You!

Featured Participants

 


Jeff Gordinier

food & drinks editor of Esquire magazine; author of Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World


Meg Chamberlain

CEO Founder Fermenti. LLC


William Dissen

Chef & Owner; The Market Place, Haymaker & Billy D's Fried Chicken