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The Dish: Wild World of Fermentation

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To benefit the Vermont Foodbank

5:00PM DOORS
5:30PM START
ALL AGES
$5 SUGGESTED DONATION

WITH SUPPORT FROM
CITY MARKET
SEVEN DAYS
THE INTERVALE

EAT DRINK AND LISTEN. DINNER RESERVATIONS AVAILABLE HERE

Recently, there’s been a rise in popularity of fermented food and beverages, but this ancient technique has been around since the Stone Age. Traditionally used as a means to preserve food, the technology has evolved to encompass a broad range of flavors and products while shaking up the culinary landscape. From bread to beer, kombucha to kimchi, fermentation plays a role in many of the food and drinks we consume each day. Join us for a special Restaurant Week edition of The Dish to explore the wild world of fermentation. We’ll hear from brewers, farmers, chefs and business owners about their experiences with fermented products while exploring claimed health benefits, opportunities for preservation of local food, and whether or not this food trend is here to stay.

Panelists include: 

  • Heike Meyer, Brot Bakehouse School & Kitchen 

  • Kate Turcotte, AquaViTea 

  • Chef Doug Paine, Juniper 

  • Jason Elberson, Sobremesamusic.

Earlier Event: April 28
Disco Soup
Later Event: May 2
Laughter For Learning Night 1