2020 Festival Schedule
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FRIDAY, JANUARY 24, 2020
FESTIVAL KICKOFF EVENT
6:00PM – 9:00PM BrewBash – Petite Ballroom/ Inn at the Commons
SATURDAY, JANUARY 25, 2020
10:00AM – 5:00PM Fermentation Celebration – MAIN VENDOR TASTINGS EVENT – Grand Ballroom/ Inn at the Commons
10:30AM – 11:00AM Demonstration – Preservation of Harvest – Introduction to Lacto-Fermentation by Keith Weitzman of Wooldridge Creek Vineyard, Winery, Creamery & Charcuterie – Grand Ballroom
11:00AM – 11:30AM Hands-on Workshop – Family Friendly Kraut Class with Kirsten & Christopher Shockey, Authors of “Fermented Vegetables, Fiery Ferments, Miso, Tempeh, Natto,” and forthcoming “The Big Book of Cidermaking”- Meadows Gathering Space
11:30AM – 12:00PM Demonstration – Miso, Natto & Tsukemono: Nutrient Dense Stars of the Japanese Diet by Heidi Nestler of Wanpaku Natto – Grand Ballroom
12:00PM – 12:45PM Hands-on Workshop –Cheesemaking with Gianaclis Caldwell of Folia Farm – Meadows Gathering Space
1:00PM – 1:30PM Demonstration – Bring Latin Heat to your Pacific Northwest Hot Sauce by Nikki Guerrero of Hot Mamma Salsa – Grand Ballroom
1:30PM – 2:15PM Hands-on Workshop – Fermented Drinks 101 with Alex LewinAuthor of “Kombucha, Kefir and Beyond” and “Real Food Fermentation” – Meadows Gathering Space
2:00PM – 2:30PM Demonstration – Making Traditional Charcuterie for Wine Country Cuisine by Chad Hahn,Executive Chef of Vinfarm– Grand Ballroom
3:00PM – 3:45PM Hands-on Workshop – Raw Ingredients of Homebrewing with The Southern Oregon Homebrewers Association – Meadows Gathering Space
3:00PM – 3:30PM Demonstration – Cultural Significance of Kimchi in Korean Cooking & Culture by Cindy Yi of Cindy Yi Radish Kimchi – Grand Ballroom
4:00PM – 4:30PM Demonstration – Hard Cider Made Easy by Christopher & Kirsten Shockey,Authors of “Fermented Vegetables, Fiery Ferments, Miso, Tempeh, Natto,” and forthcoming “The Big Book of Cidermaking” – Grand Ballroom
4:30PM – 5:15PM Hands-on Workshop – Sourdough Making with Rosie Demminof Rise Up Artisan Bread– Meadows Gathering Space
SUNDAY, JANUARY 26, 2020
10:30AM – 11:30AM Hot Sauce & Bloody Mary Brunch Buffet – Larks Kitchen & Cocktails/ Inn at the Commons – SOLD OUT