Symposium & Feast

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Friday May 20th ~ 2pm at Shone Farm

7450 Steve Olson Lane - near Forestville, CA

NEW THIS YEAR - On Friday May 20th we are hosting a high level gathering for people interested in a deeper exploration of the fermentation food movement. This event l will be held at Shone Farm near Forestville, a 365-acre working farm that is part of Santa Rosa Junior college.

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SYMPOSIUM

From 2pm to 5pm we will host a symposium that will feature Sandor Katz and a panel of experts on fermentation from the scientific, medical and culinary world. The purpose is to create an interactive forum to further understanding about fermented foods and their role in health and well-being.

Click on a panelist below for more information:

Sandor Katz

An advocate of the slow food movement and self proclaimed fermentation fetishist, Sandor Katz is a crusader for the value of fermentation, and travels the country espousing and explaining the benefits of live bacteria. A Brown University graduate and former policy wonk, Katz is the author of Wild Fermentation and the Revolution Will Not be Microwaved. He believes that fermented foods have played an important role in his own healing and good health status as a person living with AIDS. Last November, he was the subject of one of The New Yorker’s most talked about feature articles. (www.wildfermenation.com)

Dr. Charles Bamforth

Dr. Bamforth is the Anheuser-Busch Endowed Professor of Brewing Science at UC Davis. He was recently dubbed the brewmaster general in Playboy magazine's recent Roll Call of the nation's most intriguing college professors, and is the author of a number of books on brewing, including the recently released book Beer Is Proof God Loves Us: Reaching for the Soul of Beer and Brewing. (www.foodsci.ucdavis.edu/bamforth.com)

Jenny McGruther

Jenny McGruther cultivates her local food shed in Crested Butte, Colorado with her active involvement promoting organic farming and healthy nutrition. She produces Nourishedkitchen.com, (an award winning food website), blogs extensively, sells recipe cards and books, teaches food preservation classes and conducts online cooking classes. Her work guiding people to better diets has lead her to see first hand the many health benefits that come from including fermented foods in our diet. (www.nourishedkitchen.com)

Michael Stusser

Introduced the Cedar Enzyme Bath to the United States in 1985. This unique heat treatment from Japan produces its warmth naturally by fermentation. At Osmosis Day Spa Sanctuary in Freestone, partakers are fully immersed in a culture of live bacteria up to their chin. Over 200,000 people have enjoyed the many benefits of this vital and enlivening health treatment where the largest organ of the body and key to our immune system, the epidermis, bakes in three cubic yards of thriving microorganisms. (www.osmosis.com)

Attendance is $45 if not attending the dinner.

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FERMENTATION FEAST & Sandor Katz Birthday

Following the symposium at 5:00 pm will be a reception followed by a celebratory dinner and fundraising event at 6:00 pm for the Ceres Community Project.

The Ultimate Sonoma Dinner Party – Prepare to be Dazzled as Local Chefs Serve Up Unique Feast of Fermented Cuisine and Wine That’s Both Delicious and Healthy.

Guests must be 21 or older.

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Shone Farm opens its doors to serve the first ever Fermentation Feast. A gourmet menu of all fermented foods, each dish is created by a different local chef and paired with one of Sonoma County’s wines, water kefirs, or kombucha. Open to 120 guests, the dinner features six courses, from hors d’oeuvres to desserts. Inspired by the flavors of many cultures, the epic culinary tour ranges from Italian and Middle Eastern to Japanese and Korean. The evening ends with a special birthday cake for Sandor Katz, rock star of the fermentation world, whose lectures will highlight both days of the festival. As the role of fermented foods takes center stage in the health world, the dinner celebrates the taste, vitality and diversity of fermentation.

Separate serving sections will be set up, so guests can speak with each contributing chef, and learn about both the dish preparation, and the magic of fermentation as it infuses the cooking process. As they explore and savor their dinner, guests will also enjoy the chance to speak with the symposium panel in a more casual setting.