Cooking the Toro Bravo Book Party Pt. 6

March 31st, 2017

The only problem with this photo is that Sarah Taft who took it isn’t in it and neither is Sarah Ryan-Knox because she left before we took it. Well, a lot of folks aren’t in the photo who’ve participated in our cook the Toro Bravo book dinner parties throughout the years but it’s hard to get everyone together. So fun.

The time has come for us to literally and figuratively close the book on our cooking the Toro Bravo cookbook parties. Over the years, since the book came out from McSweeney’s in the fall of 2013, we’ve had six big and raucous dinner parties at the homes of a very special group of hungry, good cook friends where we all cooked different dishes from the book. You can check them out here, here, here, and here. I didn’t post the fifth dinner from fall 2015 and I’ll do that soon too.

We looked through the Toro book’s table of contents at the end of our grand finale Toro book dinner party last weekend, and it turns out that we cooked about 85% of the book. None of us are completists in life, so we feel pretty dang good about cooking all of those awesome recipes and not cooking every single recipe.

The biggest holes were in the Charcuterie and Cocktails chapters and meat dishes throughout the book. The first because those recipes take a good amount of time and special equipment (although our group tackled the Coppa Steak twice, the Pork Rillettes, and the Sherry Chicken Liver Mousse), the second because that’s a lot of cocktails for six dinner parties (we made the Toro Martini, Venus 75, Jerez Negroni, Casa Rita and White Sangria), and the meat dishes because we have a few vegetarians and pescatarians amongst us (we made the Harira Lamb and Lentil Stew, Coppa Steak, Drunken Pork, Moorish Meatballs and Chicken and Clams Cataplana). I might have left a few out of those lists but that’s most of them.

So, we ate, drank and were quite merry, as always, and I’m posting a bunch of the photos here for you. We’ll probably do one more Toro party, that’s not strictly recipes but that includes the Paella and Rabbit Fideos, this summer because that sounds like a lot of fun. After that, we’re going to do a one night only James Beard cook from the book night — everyone will choose a dish from whatever cookbook of his they’d like.

After that I’m really hoping that the group chooses Hello! My Name is Tasty: Global Diner Favorites from Portland’s Tasty Restaurants, which comes out August 15th, as its next cook from the book cookbook. More than a little biased. I love that we can have brunch and dinner parties with that one.

If you want to watch a fun video that Rebecca and Fred Gerendasy of Cooking up a Story did of our dinner party series you can check it out here. Love that they captured it.

Alright, without further ado, photos from the night.

Toro Bravo: Stories. Recipes. No Bull. dinner party menu

Toro’s White Sangria made with my Concord grape wine
Boquerones with Toasted Bread and Piperade
Bacon-Wrapped Dates
Tapenade
Octopus a la Plancha
Sauteed Spinach with Pine Nuts and Golden Raisins
Butter Lettuce Salad
Harissa-Stewed Butternut Squash
Coppa Steak with Salbitxada
Panna Cotta two ways
Limoncello
*We also had really yummy Olympia Provisions ham, pork rillettes, chorizo and sopressata that Josh and Sarah brought. Josh is Olympia Provisions’ plant manager.

We started off the night with Toro’s White Sangria that I made with my homemade Concord grape wine. It was really citrusy and yummy with sliced oranges and kiwi. Tastes like summer.

Next up we had my Boquerones with Toasted Bread and Piperade. I made these for our first Toro cookbook dinner at Loly and Faulkner’s so it was fun to make them again at their place for the final one. This is one of my favorite recipes from the book. So simple and delicious.

A little closer…

Josh’s Olympia Provisions spread. It wasn’t from the Toro book obviously but it was a super tasty addition. Pork rillettes, manchego, soppressata, ham, chorizo +++.

Tom working hard on his Bacon-Wrapped Dates 😉 And I love that I captured Alec in the mirror.

Most of Alec’s Toro Tapenade on charred bread got snapped up before I got a photo. Love the Toro Tapenade!!

Loly with one of Tom’s yummmmmy Bacon-Wrapped Dates.

Faulkner and Loly cooking up there Octopus a la Plancha. We are the luckiest. I ate two of these and had a hard time stopping myself from eating more. There was so much more food to come.

Loly with the finished dish.

Dana cooking up another one of my favorites — Toro’s Sauteed Spinach with Pine Nuts and Golden Raisins. If you love spinach I HIGHLY recommend making this dish at home.

My niece’s first grade class is doing the Flat Stanley project right now so she sent me her Stanley from Cincinnati and I brought him with. He had a few too many of the Toro sangrias and not enough food to start so we let him doze on the Toro book for a bit.

Chris who was the ringleader for most of these dinners made the Coppa Steak again. It was awesome! Perfectly smoked, tender and juicy. Alec made the Salbitxada to top it with.

Dana and Oliver made the Harissa-Stewed Butternut Squash. Mmmmm.

Loly and Faulkner’s tasty Butter Lettuce Salad. Nice to have some fresh crisp greens in the middle of the feast.

Mid-way through the night we took a walk around Columbia Park to get some fresh air and walk off a little of the food. Beautiful spring night.

Once the Coppa had rested Chris carved it up. Perfectly pink and delicious.

Izzy kitty enjoyed the festivities too.

Eating, drinking, and more eating, drinking. Good times.

With dessert we did a Toro Limoncello taste-off from a couple batches — mine and Loly and Faulkner’s. Both were awesome.

Some of Faulkner and other’s instant photos from the dinner.

Chris’s Toro Panna Cotta. Really good as always. The one in the pie dish is topped with red wine braised pears and apples with cinnamon, cloves and star anise. The individual ones are with his blood orange Campari topping. YUM! Great way to finish the meal.

Cheers to you for reading this! Maybe you’ll put together one of these for a cookbook too? I highly recommend it. So fun. Happy Friday!

Portland Fermentation Festival 2016 Redux

March 20th, 2017

Perennial festival favorite — Choi’s Kimchi. Co-owner Matt Choi on the right and family and business friend Moah Son on the left. Matt’s mom Chong — co-owner of Choi’s Kimchi stopped by for a minute but she’d been up the night before until 4am making kimchi so she was a littttttle tired and headed home. Matt was on last year’s and this year’s Panel of Fermentation Experts.

Well, we did it again — another wild, stinky and super fun Portland Fermentation Festival at Ecotrust! This year’s Seventh Annual fest was chock-full of tasty funky fermented foods, smarty-pants exhibitors and attendees, an excellent Panel of Fermentation Experts, all sorts of fun DIY demo’s, rooftop good vibes thanks to DJ Jimbo (check out his festival playlists here and here) and Reverend Nat’s Hard Cider and much much more. Thank you all for coming out for it and joining the stink!

We put the Portland Fermentation Festival together every year with a shoestring budget + heaps of volunteered hours (thank you sooooo much to all of our kick-ass volunteers!) and as always we’re so grateful that Ecotrust puts up with us year after year. Thank you again Ecotrust! We love you.

We had some great coverage this year including this segment on KGW News with Cassidy Quinn. We’ve posted most of the other coverage on social media. If you’d like to keep up with local fermenty goings-on please check out Facebook and Twitter pages.

Below are a whole bunch of photos from this year’s Stinkfest! If you have some great ones too please post them to the Facebook page or Twitter them with the hashtag #pdxfermentfest.

Thank you, thank you, thank you and see you all again next year we hope! Stay stinky! Oh, and please let me know if I attributed anything incorrectly. Thanks!

Pre-fest KGW News coverage thanks to Cassidy Quinn. She, Nat and Claudia tried Nat’s chicha on camera AND Nat chewed and spit up some of the corn mash that this traditional Peruvian corn drink is made of. You read that correctly — they essentially drank Nat’s spit! (I did too and it was actually pretty good — light, sweet and slightly roasty smoky) Nat always brings something wildly experimental to the fest every year and we love him so much for it.

We kicked off this year’s fest with a super inspiring and informative Panel of Fermentation Experts with left to right: Tara Whitsitt (Fermentation on Wheels), David Barber (Picklopolis), Matt Choi (Choi’s Kimchi), Nat West (Reverend Nat’s Hard Cider) and Claudia Lucero (Urban Cheesecraft).

A little bit closer. Such a great panel! We ended it on each of their best pieces of advice for the beginning fermenter. The general gist: just do it. You don’t need fancy equipment or lots of know-how, this is a born of mistakes primitive way of preserving food. Tap into that and have fun. Kick your intimidation to the curb.

Once the panel concluded the doors opened for the first of the night’s two tastings and madness ensued. A fun, yummy, wild ferments madness.

Portland Fermentation Festival co-organizers left to right: David Barber, me, George Winborn. We love you!

Nat West serving up his Peruvian chewed/spit fermented corn drink. Nat always makes really unusual experimental ferments just for the fest. Last year he sampled his Mongolian milk wine and the year before that he brought his fermented LEG OF LAMB cider! Wacky and awesome.

Connie and Brian Shaw of Hood River’s Oregon Brineworks always bring the most delicious spread of their ferments. This year was no different. You can find their ferments all over Portland (at New Seasons, Green Zebra, Peoples Food Coop ++) — they’re soooo yummy!

Owner Sash Sunday of Olympia’s OlyKraut serving up all different kraut samples (also available in Portland markets) AND pouring shots of spicy spectacular pickle brine. YUM!! Next level ingredient for rad Bloody Marys.

George Tsesoukas of Soma Kombucha (based in St. Johns) pouring up tart and tasty kombucha samples. So many different tasty flavors.

Out on the mezzanine we had three demo’s throughout the night. Austin Durant of the Fermenters Club (he came up all the way from San Diego!) did this fun and inspiring DIY kimchi and gochujang making demo.

Right across the mezzanine at the same time Claudia Lucero led a fermented nut cheese demo. I definitely am going to try my hand at these now. So yummy, tart, smooth and creamy. She’s currently working on a book all about dairy-free cheeses! Her excellent One-Hour Cheese cookbook came out in 2014.

Festival veteran Heidi Nestler, owner of Pickled Things, sampled her sticky tasty natto at this year’s fest and…

Heidi also led a demo on pickled Japanese vegetables — — nukazuke, misozuke and kojizuke. I really wish I could have gone to that one.

While Heidi did her demo festival volunteer superstar Marty handed out natto samples at her table. Jimbo got to try natto for the first time! He loved it.

I’m bummed I didn’t get any photos of the lovely ticketing ladies in the atrium this year but I did get this one with three of them. Left to right: Michelle, Stacy and Loly. All dear friends.

Lion Heart Kombucha! I asked one little boy at the fest this year what his favorite festival sample was and he said, “ALL the kombucha!” Love it.

Tim Root’s incredible festival poster this year! We’re so lucky that he continues to do our poster year after year. So creeeeeepy awesome.

Colin Franger of Blue Bus Cultured Foods in Bingen, Washington. Colin has been coming to the fest for years sampling his yummy ferments and you can find a lot of them in Portland at New Seasons, Whole Foods, various co-ops and other markets. That’s his green bean kimchi — got more than one sample ?

Careen Stoll — another festival veteran — brought her gorgeous handmade crocks and mortars and pestles again this year. Check out her goods online http://www.fire-keeper.org/

While Claudia Lucero did her demo folks sampled her awesome fermented nut cheeses.

Jon Westdahl and Julie sampling all different Squirrel & Crow tasty tempehs, misos and one of my favorite festival tastes this year — cultured vegan butter. So good.

A little closer…

Festival co-organizer David Barber of Picklopolis sampling his always delicious sour dills. One of my favorite pickles on the planet.

My good friend and super talented animation artist Stephen Bodin put this cool image together for us to announce the festival a few months ago. Love it so much.

First time fest exhibitors Sue and Wendy of NW Ferments (they sell all sorts of fermentation starter cultures) sampling their tasty kombucha.

Rooftop good vibes (and tunes) were provided by DJ Jimbo and Reverend Nat’s Hard Cider. Crazily enough we were rain-free yet another year. The Fermentation Fest is always on a beautiful night. Really pretty view on the Ecotrust roof.

Grant from Reverend Nat’s Hard Cider poured cider on the rooftop all night long. Nat West of Reverend Nat’s Hard Cider’s is my very, very, very favorite hard cider maker.

Matthew of Eva’s Herbucha (one of Portland’s first commercial kombucha makers) poured yummy kombucha from their tap to thirsty festival goers.

I always end these posts with a photo of festival co-organizer George Winborn (in the background) in the jetpack vacuum cleaner but this year David got the honor ?

Thank you to every last one of you who came out and were a part of making this year’s SEVENTH annual Portland Fermentation Festival so special. Love, love, love you!

Seventh Annual Portland Fermentation Festival 2016

August 23rd, 2016

thatsApickle_v02
(Photoshop wizardry by my friend Stephen Bodin.)

Here we go again! The date for the SEVENTH Annual Portland Fermentation Festival at Ecotrust (as always — we love Ecotrust!) has been set and we’re happy to let you know that it can serve to jump start your Halloween weekend this year on Thursday, October 27th from 6-9:30pm. We also encourage you to come out and sample a lot of briny and full of flavor food and drink to help brighten your mind and outlook so that you get out and vote on Election Day less than two weeks later. Do it!

Below are all the details from the press release that we have set so far for this year’s stinky good time!

FOR IMMEDIATE RELEASE

Organizers & Media Contacts:

Liz Crain
lizcrain at gmail dot com

George Winborn
gw.winborn at gmail dot com

David Barber
briney at picklopolis dot com

Seventh Annual Portland Fermentation Festival
Thursday, October 27th 6-9:30pm
Ecotrust’s Billy Frank Jr. Conference Center
Rooftop food and drink sales and music curated by DJ Jimbo
721 NW 9th Ave. Portland, OR
All ages, open to the public, $10-$20
Children 12 and younger attend for free

Please join us on the evening of Thursday, October 27th (Just days away from Election Day! Vote! Please encourage others to vote!) at Ecotrust for Portland’s annual, open-to-the-public, all-ages celebration of fermented food and drink. Bring miso, try miso. Brink sour pickles, try sour pickles. Come out for Portland’s premier fermented food and drink skill sharing, recipe sharing and tasting annual event.

Come celebrate pickling season at the Seventh Annual Portland Fermentation Festival at Ecotrust. Taste and share live, fermented foods and drinks made by professionals and home fermentation enthusiasts at the annual festival that brought out 600-plus attendees in 2015. This year’s special pre-tasting event will be a panel of fermentation experts including Nat West of Reverend Nat’s Hard Cider (He’s bringing chicha to sample at this year’s festival! All of the corn will be chewed pre-ferment!) and other local food and drink fermentation experts soon to be announced.

Admission for the 7pm or 8pm Thursday tastings and fermentation demos is $10. For $20 attend the 6pm panel of experts on all things food/drink fermentation in addition to the 7pm tasting and fermentation demos. Enjoy rooftop music, food and drink from Reverend Nat’s Hard Cider, Bingo Sandwiches and others TBD.

Festival coverage past and present:

KGW
Photos from last year’s festival at Food Lover’s Guide to Portland
Cooking Up a Story
KBOO Food Show
Portland Monthly
Willamette Week
Portland Mercury
OPB

Twitter: @PDXFermentFest
Facebook: Portland Fermentation Festival

DJ Jimbo Jams for the Portland Fermentation Festival

October 22nd, 2015
DJ Jimbo won't be spinning at the festival but he's put together a kick-ass salty/spicy/stiiiiinky festival playlist for us this year!

DJ Jimbo won’t be spinning at the festival but he’s put together a kick-ass salty/spicy/stiiiiinky festival playlist for us this year!

The final countdown has begun and this year’s Sixth Annual Portland Fermentation Festival at Ecotrust is less than a week away — this coming Tuesday, Oct. 27th from 6-9:30pm! Purchase your tickets now ($10,$20) and you’ll have a lot less of a wait on Tuesday to get in. Day of is cash only — ATM in the building. Children 12 and under get in for free.

On the rooftop you can purchase cider from festival royalty Reverend Nat’s Hard Cider, sandwiches from festival co-organizer Bingo Sandwiches, beer AND you can shake a leg to the first ever festival playlist curated by my fine fellow DJ Jimbo!

Here are the songs — first the actual songs and then their fermenty-pun counterparts. I’d make a Spotify playlist but there are too many songs that they don’t have on there to do the list justice. You’ll just have to come to the festival to hear it!

Alemany Shintay – Love Is Love
Gregory Isaacs – All I Have Is Love
Kickball – Sauvie Island
The Weather Station – Came So Easy
Pinback – Hurley
Arlo Guthrie – The Motorcycle Song
Justin Timberlake – Strawberry Bubblegum
Prince – Raspberry Beret
MY BODY – Clementine
Ahmad Jamal – Autumn Leaves
Goodie Mob – Soul Food
The Stone Roses – Elephant Stone
Tom Waits – Jockey Full Of Bourbon
Typhoon – CPR/Claws Part 2
Gillian Welch – Red Clay Halo
Townes Van Zandt – Don’t Let The Sunshine Fool You
Peter Tsotsi, Nashil Pichen and the Equator Sound Band – Pole Musa (Kenya)
Spoon – Who Makes Your Money
Wild Ones – From Nothing
D’Angelo – Devil’s Pie
Clams Casino – All I Need [Soulja Boy]
Milosh – It’s Over

Their Portland Fermentation Festival DJ Jimbo treatment:

Alemany Shintay – Love Is Lacto
Gregory Isaacs – All I Chop I Love
Kickball – Salty Island
The Weather Station – Pickled So Easy
Pinback – Vinegurley
Arlo Guthrie – The Motorpickle Song
Justin Timberlake – Stinky Tofu Bubblegum
Prince – Raspberry Lacto-Fermented Beret
MY BODY – Clement Wine
Ahmad Jamal – Autumn Pickles
Goodie Mob – Soul Fizz
The Stone Roses – Elephant Stiiiiink
Tom Waits – Stoneware Crocky Full Of Bourbon
Typhoon – CPR – Crocks Part 2
Gillian Welch – Red Kraut Halo
Townes Van Zandt – Don’t Let The Fermentation Fool You
Peter Tsotsi, Nashil Pichen and the Equator Sound Band – Miso Musa
Spoon – Who Makes Your Honey
Wild Ones – From Salting
D’Angelo – Anaerobic Pie
Clams Casino – All I Mead
Milosh – It’s Demented Fermented

Festival Details:

Portland Fermentation Festival’s Facebook event page.

This year we’re having a panel of experts kick of the fest rather than one guest speaker. The inaugural Portland Fermentation Festival was in 2009 with Sandor Ellix Katz as guest speaker and we were lucky enough to get him back to speak at the 2013 fest. Sandor is one of our heroes and favorite people so we asked him to speak again at last year’s fest and this was his response:

“sorry can’t make it this year. have fun and keep me posted on future festivals. i’m heading to the boston fermentation festival next month and austin (tx) festival in november. you were the pioneer fermentation festival and they keep spreading…..”

Let’s all be super proud to be a part of “THE PIONEER FERMENTATION FESTIVAL”! We can’t wait to see you all on Tuesday at the STIIIINK!

PRESS RELEASE

Sixth Annual Portland Fermentation Festival
Tuesday, October 27th 6-9:30pm
Ecotrust’s Billy Frank Jr. Conference Center
Rooftop food/drink sales from Bingo Sandwiches, Reverend Nat’s Hard Cider & salty/spicy tunes by DJ Jimbo
721 NW 9th Ave. Portland, OR
All ages, open to the public, $10-$20
Children 12 and younger attend for free
www.portlandfermentationfestival.com
PURCHASE TICKETS!

Today is a big day in Portland because October 1st is the first day that you can purchase recreational weed legally AND it’s also the first day you can purchase tickets to the Sixth Annual Portland Fermentation Festival! Weed! Mead!

Kicking off this year’s festival at Ecotrust is the panel of experts at 6pm moderated by co-organizer George Winborn. On this year’s rad panel we have Nat West of Reverend Nat’s Hard Cider, festival co-organizer David Barber of Picklopolis and Bingo Sandwiches, Tressa Yellig of Salt, Fire & Time and Broth Bar, Matt Choi of Choi’s Kimchi and Tara Whitsitt of Fermentation on Wheels covered by The New York Times +++. Tickets for the panel plus first tasting are $20 and tickets for either of the tastings solo are $10.

The Sixth Annual Portland Fermentation Festival is on the evening of Tuesday, October 27th at Ecotrust. As always it’s an open-to-the-public, all-ages celebration of fermented food and drink. Bring kraut, try kraut. Bring miso, try miso. Come out for Portland’s fermented food and drink skill sharing, recipe sharing, and tasting event of the year. Taste and share live, fermented food and drinks made by professionals and home fermentation enthusiasts at the annual event that brought out more than 600 attendees in 2014.

Talk to fellow fermenters, exchange cultures and recipes, get advice from local food fermentation enthusiasts, attend fermentation demo’s and sample everything from sour pickles, miso and kefir to cheese, hard cider, and mead.

Admission for the 7:00 or 8:00pm Tuesday tasting sessions and fermentation demos is $10.
For $20 attend the 6:00pm panel of experts on all things food/drink fermentation in addition to the 7:00pm tasting and fermentation demos. Enjoy salty/spicy rooftop tunes curated by DJ Jimbo, food and drink from Reverend Nat’s Hard Cider and Bingo Sandwiches and others TBD.

Visit http://portlandfermentationfestival.com/ for more information.

Purchase tickets!

MEDIA COVERAGE THIS WEEK
The Oregonian

MEDIA COVERAGE OF FESTIVALS PAST
KGW
Cooking Up A Story
Photos from last year’s festival Food Lover’s Guide to Portland
KBOO Food Show
OPB
Willamette Week

CONNECT WITH THE PORTLAND FERMENTATION FESTIVAL
portlandfermentationfestival.com
Facebook
Twitter

Tickets on Sale — Sixth Annual Portland Fermentation Festival 2015

October 5th, 2015
This year's festival poster by Tim Root! He always makes us the most incredible festival posters. Download it over on our website and help us plaster it around town and spread the word.

This year’s festival poster by Tim Root! He always makes us the most incredible posters. Download it over on our website and help us plaster it around town if you want to help us spread the word.

Since 2009 my friends David Barber, George Winborn and I have put on the annual Portland Fermentation Festival with/at Ecotrust ((THANK YOU ECOTRUST!!)) and every year it gets bigger and better. We’re only three weeks out from this year’s festival — Tuesday, Oct. 27th from 6-9:30pm — so I’m taking a moment to let you know all the stiiiiinky details in one place.

Most importantly, online tickets are on sale now ($10, $20) and you can purchase them here. Secondly, you can still apply to be an exhibitor — more info. here. Beyond that I’m pasting the press release below and some recent media links. Here’s the Facebook event page.

This year we’re having a panel of experts kick of the fest rather than one guest speaker. The inaugural Portland Fermentation Festival was in 2009 with Sandor Ellix Katz as guest speaker and we were lucky enough to get him back to speak at the 2013 fest. Sandor is one of our heroes and favorite people so we asked him to speak again at last year’s fest and this was his response:

“sorry can’t make it this year. have fun and keep me posted on future festivals. i’m heading to the boston fermentation festival next month and austin (tx) festival in november. you were the pioneer fermentation festival and they keep spreading…..”

Let’s all be super proud to be a part of “THE PIONEER FERMENTATION FESTIVAL”! We can’t wait to see you all in three short weeks at the STIIIINK!

PRESS RELEASE

Sixth Annual Portland Fermentation Festival
Tuesday, October 27th 6-9:30pm
Ecotrust’s Billy Frank Jr. Conference Center
Rooftop food/drink sales from Bingo Sandwiches, Reverend Nat’s Hard Cider & salty/spicy tunes by DJ Jimbo
721 NW 9th Ave. Portland, OR
All ages, open to the public, $10-$20
Children 12 and younger attend for free
www.portlandfermentationfestival.com
PURCHASE TICKETS!

Today is a big day in Portland because October 1st is the first day that you can purchase recreational weed legally AND it’s also the first day you can purchase tickets to the Sixth Annual Portland Fermentation Festival! Weed! Mead!

Kicking off this year’s festival at Ecotrust is the panel of experts at 6pm moderated by co-organizer George Winborn. On this year’s rad panel we have Nat West of Reverend Nat’s Hard Cider, festival co-organizer David Barber of Picklopolis and Bingo Sandwiches, Tressa Yellig of Salt, Fire & Time and Broth Bar, Matt Choi of Choi’s Kimchi and Tara Whitsitt of Fermentation on Wheels covered by The New York Times +++. Tickets for the panel plus first tasting are $20 and tickets for either of the tastings solo are $10.

The Sixth Annual Portland Fermentation Festival is on the evening of Tuesday, October 27th at Ecotrust. As always it’s an open-to-the-public, all-ages celebration of fermented food and drink. Bring kraut, try kraut. Bring miso, try miso. Come out for Portland’s fermented food and drink skill sharing, recipe sharing, and tasting event of the year. Taste and share live, fermented food and drinks made by professionals and home fermentation enthusiasts at the annual event that brought out more than 600 attendees in 2014.

Talk to fellow fermenters, exchange cultures and recipes, get advice from local food fermentation enthusiasts, attend fermentation demo’s and sample everything from sour pickles, miso and kefir to cheese, hard cider, and mead.

Admission for the 7:00 or 8:00pm Tuesday tasting sessions and fermentation demos is $10.
For $20 attend the 6:00pm panel of experts on all things food/drink fermentation in addition to the 7:00pm tasting and fermentation demos. Enjoy salty/spicy rooftop tunes curated by DJ Jimbo, food and drink from Reverend Nat’s Hard Cider and Bingo Sandwiches and others TBD.

Visit http://portlandfermentationfestival.com/ for more information.

Purchase tickets!

MEDIA COVERAGE THIS WEEK
The Oregonian

MEDIA COVERAGE OF FESTIVALS PAST
KGW
Cooking Up A Story
Photos from last year’s festival Food Lover’s Guide to Portland
KBOO Food Show
OPB
Willamette Week

CONNECT WITH THE PORTLAND FERMENTATION FESTIVAL
portlandfermentationfestival.com
Facebook
Twitter

Sixth Annual Portland Fermentation Festival 2015

August 20th, 2015
Keep on rockin' in Neil's free world and in our fermented world.

Keep on rockin’ in Neil’s free world and in our fermented world.

Since 2009 my friends David Barber, George Winborn and I have put on the annual Portland Fermentation Festival with/at Ecotrust and every year it gets bigger and better. This year we’d set the date for Wednesday, October 7th until earlier this week when Neil Young announced his tour dates for his October tour of The Monsanto Years album. When is he playing Portland for it you ask? Wednesday, October 7th! (Tickets on go on sale for the University of Portland show tomorrow at 10am PT!) So we did what any Neil loving fans would do — we changed the date so we and YOU can go! Below are all the details for this year’s stinky good time — the 6th Annual Portland Fermentation Festival.

FULL PRESS RELEASE

Organizers & Media Contacts:

Liz Crain
lizcrain at gmail dot com

George Winborn
gw dot winborn at gmail dot com

David Barber
briney at picklopolis dot com

Sixth Annual Portland Fermentation Festival
NEW DATE!! Tuesday, October 27th 6-9:30pm
Ecotrust’s Billy Frank Jr. Conference Center
Rooftop food and drink sales and music
721 NW 9th Ave. Portland, OR
All ages, open to the public, $10-$20
Children 12 and younger attend for free
www.portlandfermentationfestival.com

Earlier this week Neil Young announced the October tour dates for his The Monsanto Years album and guess when he’s going to play in Portland? Yep, on Wednesday, Oct. 7th at the University of Portland — the very night we had planned to host this year’s Sixth Annual Portland Fermentation Festival at Ecotrust. As lifelong fans of Mr. Young we have a strict no-compete clause with him in our heart of hearts so we’ve changed the Portland Fermentation Festival date so that no one in Portland has to choose between rockin’ in Neil’s free world and rockin’ in our fermented world. You’re welcome. Tickets for Neil’s tour go on sale this Friday at 10am by the way. See you at the PDX show!

So, please, please join us now on the evening of Tuesday, October 27th at Ecotrust for Portland’s annual, open-to-the-public, all-ages celebration of fermented food and drink. Bring kraut, try kraut. Bring miso, try miso. Come out for Portland’s fermented food and drink skill sharing, recipe sharing, and tasting event of the year. We are very pleased to announce that this year’s special pre-tasting event is a panel of fermentation experts soon to be determined.

Come celebrate pickling season at the Sixth Annual Portland Fermentation Festival at Ecotrust. Taste and share live, fermented food and drinks made by professionals and home fermentation enthusiasts at the annual event that brought out more than 600 attendees in 2014.

Talk to fellow fermenters, exchange cultures and recipes, get advice from local food fermentation enthusiasts, attend fermentation demo’s and sample everything from sour pickles, miso and kefir to cheese, hard cider, and mead.

Admission for the 7:00 or 8:00pm Tuesday tasting sessions and fermentation demos is $10.
For $20 attend the 6:00pm panel of experts on all things food/drink fermentation in addition to the 7:00pm tasting and fermentation demos. Enjoy rooftop music, food and drink from Reverend Nat’s Hard Cider and Bingo Sandwiches and others TBD.

Visit http://portlandfermentationfestival.com/ for more information.

Festival coverage past and present:

KGW
http://www.kgw.com/media/cinematic/video/15892130/pdx-tonight-fermentation-festival/

Photos from last year’s festival Food Lover’s Guide to Portland
http://www.lizcrain.com/foodloversguidetoportlandblog/2014/10/portland-fermentation-festival-2014-redux/

Cooking Up a Story
http://cookingupastory.com/annual-fermentation-festival-opens-world-ferments

KBOO Food Show
http://kboo.fm/node/24469
http://kboo.fm/content/foodshowon10151983

Portland Monthly
http://www.portlandmonthlymag.com/eat-and-drink/articles/four-reasons-to-get-excited-about-the-portland-fermentation-festival-september-2014

Willamette Week
http://wweek.com/portland/article-18099-how_to_pickle_almost.html

Portland Mercury
http://blogtown.portlandmercury.com/BlogtownPDX/archives/2014/10/15/fermentation-fest-what-microbobes-can-do-for-you

OPB
http://www.opb.org/artsandlife/article/portland-fermentation-festival-offers-diy-techniques-tips

www.portlandfermentationfestival.com
Twitter @PDXFermentFest
Facebook Portland Fermentation Festival

Willamette Week’s Eat Mobile 2015

April 17th, 2015

Wednesday, April 29th 5-9pm. Tickets $40. Come!!

I get asked what my favorite Portland food carts are A LOT and I have a few spots that I always say but I don’t really eat at carts all that often. I used to when I worked downtown but now that I don’t they just aren’t a regular thing for me beyond this one by my writing studio. That’s why I asked my friend Brett Burmeister of Food Carts Portland to write the food cart chapter for the second edition of my Food Lover’s Guide to Portland and lucky for me he did.

Sooooo, I’m really looking forward to the eighth annual Willamette Week Eat Mobile (Wednesday, April 29th from 5-9pm) because I’m going to taste my way around TWENTY FIVE different PDX food carts. Yeah, yeah, yeah! Also at the event: music from DJ Short Change and Clarinet Cat Box and tasty beer from Baerlic Brewing Co. Strangely enough, I’ve never been to Eat Mobile — really looking forward to it.

Here’s a video from last year’s. For EM volunteer inquiries contact aboucher at wweek dot com and for sponsorship or press inquiries contact sbarnhart@wweek.com.

Here’s the scoop poop straight from WW. Tickets are available now and there are only 400 this year so get them while you still can:

This year, instead of bringing the carts to the people, the festival brings the people to the carts. Guests will enjoy samples from carts at two SE Portland pods, Tidbit and A La Carts Food Pavilion (Himalayan Food cart at this pod is one of my VERY FAVORITES!! So good.). Tickets are available here and admission is $40 and includes a wristband for more than 25 food samples, two free drinks, live music and shuttle service between pods.

“This festival is a flagship event for Willamette Week and we’re excited about the change,” said Steph Barnhart, events and marketing manager. “We want to allow the cart owners to do what they do best in their natural environment, and let guests taste something from nearly every cart at two pods we love.”

Attendees will get samples from carts as the vendors compete for the coveted Carty Award, selected by Eat Mobile guests and judges. Guests will also vote for one pod to win “Best Pod Experience.”

GET TICKETS
Willamette Week’s 8th annual Eat Mobile
Wednesday, April 29th 5-9pm

Mark Bittman at the James Beard Public Market Fundraiser in Portland January 22, 2015

January 23rd, 2015

Mr. Mark Bittman and me at the James Beard Public Market fundraiser dinner at Leftbank Annex.

I’m a very lucky lady. I got to be Mark Bittman’s date when he was in town for the James Beard Public Market fundraiser dinner at Leftbank Annex last night. Greg Higgins of Higgins Restaurant put together an incredible Pacific Northwest bounty meal comprised of recipes inspired by Mr. B’s latest book How to Cook Everything Fast which Higgins joked in his intro. to the event was probably “the longest book on fast cooking.” It’s a whopping 4+ pounds after all. (My favorite dishes that I’ve cooked from the book so far: miso glazed catfish with mushrooms, caramelized cod and Vietnamese-style fish sauce brussels. Mmmmm!)

The James Beard Public Market has been in the works now for nearly 15 years and it looks like we’ll finally have a market sooner than later. There have been all sorts of recent developments including the securing of the space at the west end of the Morrison bridge from the county for development, the partnership with the Norwegian design firm Snohetta to design it, the partnership with Bon Appetit Management Company to develop the teaching and demo. kitchens and on and on. In other words, things are moving right along now and gaining momentum. There are so many great local food folks involved including board secretary Janie Hibler, outreach and operations director Ann Forsthoefel, board members Lisa Sedlar and Greg Higgins and many, many more.

The dinner met the night’s fundraising goals and the highlight was Mr. Bittman’s inspiring speech which I uploaded here if you weren’t able to attend. The sound is pretty crappy but if you crank it up you can get most of it. There were a lot of bodies in the room and a lot of wine glasses if you know what I mean.

I’m really looking forward to one fine day when we have a large urban, indoor/outdoor year-round public market. I grew up in Cincinnati with Findlay Market and I really get how important these hubs can be to local culture. I want it! I want it now! Patience. It will soon be. Help make the James Beard Public Market dream a reality. Let’s do this thing.

Leftbank Annex all pretty for the event. Three Leg Torso playing on the stage just out of view of the photo to the right.

Mark and Bon Appetit Management Co. CEO and co-founder Fedele Bauccio before the dinner.

Super tasty menu from Greg Higgins.

EVERYONE left with a copy of Mark's How to Cook Everything Fast.

Mark giving his inspiring speech. Link to the audio is above.

Greg Higgins' yummy dessert.

Mark and James Beard Public Market executive director Ron Paul at the end of the night.

The happiest and luckiest person I know at the end of the night. Yep.

Learn more about the James Beard Public Market at www.jamesbeardmarket.com

Katrina Blair author of The Wild Wisdom of Weeds at Reed College for free & open-to-the-public event this Thursday

November 10th, 2014

I'm really looking forward to the years to come with this book. Great wild edible reference by Katrina Blair with an intro. by my friend and food hero Sandor Ellix Katz.

A fine fellow in my life called me a hedonist in a sweet and loving way this weekend — it was my birthday weekend after all — and I agreed wholeheartedly before adding that I do well by my happiness-above-all-else and pleasure-seeking ways because I genuinely love the natural, wild side of life in addition to my less wholesome proclivities.

When it comes to food and drink that means that I favor whole foods and quality ingredients, homegrown fruits and veggies, homemade ferments and most importantly here — wildcrafted foods. (I especially love wildcrafted Munchos. I forage these in this region primarily from Plaid Pantries.) I started foraging when I moved to Portland in 2002 and every year I seem to add a couple more foraging favorites.

Some things that I look forward to harvesting from the wild annually in the Pacific Northwest include morels and chanterelles, stinging nettles, dandelions, miner’s lettuce, sorrel, blackberries +++

I’m so lucky to have received an advanced copy of Katrina Blair’s book The Wild Wisdom of Weeds just out from Chelsea Green. My friend and food hero Sandor Ellix Katz wrote the intro. and I agree with him when he writes: “In our contemporary society, most people grow up with minimal connection to the natural world around us. Most of us can identify many more corporate logos than plants. Yet plants are incredibly important and without them we could not exist.”

Katrina’s book is a very personal, dig deep look at 13 of the world’s most common wild edible plants that includes all sorts of DIY projects and recipes (100+) for the plants including info. on fermenting, dehydrating, making oils from and sprouting these wild edibles: dandelion, mallow, purslane, plantain, thistle, amaranth, dock, mustard, grass, chickweed, clover, lambsquarter and knotweed. Half of these wild edibles are already my friends and the other half I want to become more acquainted with. I’m looking forward to using this book as my guide.

Katrina is in town this week for a fun, free and open to the public event at Reed College. Maybe I’ll see you there?

When: Thursday, November 13 from 4-6pm
Where: Meet at Eliot Hall Room 314 Reed College
What: Go for a wild plant walk with Katrina Blair, wild-foods advocate and author of the new book The Wild Wisdom of Weeds: 13 Essential Plants for Human Survival. Return to the Aspen Utility Room for a presentation and wild green juice sampling.
This event is hosted by the Reed Outing Club

Portland Fermentation Festival 2014 Redux

October 20th, 2014

The dapper foodists -- ferment fest co-organizers George Winborn, Liz Crain and David Barber.

Thank you to everyone who came out last week and made this year’s FIFTH annual Portland Fermentation Festival at Ecotrust such a stinky great time. It’s unanimous amongst David, George and I (festival co-organizers/founders) that this year was the most fun for us and I hope for you.

Every year has been fantastic but the three of us got to enjoy ourselves a lot more this year. I got to sample everything! In years past I always find myself running around too much to sample the ferments. I made a pact to try everything this year and I did and it was deeeeeelicious. Thanks in no small part to all of the festival’s awesome volunteers, participants and attendees. We’ve hit our stride. I guess five years has taught us a thing or two about throwing a big fermenty Portland party.

We put the Portland Fermentation Festival together every year with a shoestring budget + heaps of volunteered hours and as always we’re so grateful that Ecotrust puts up with us year after year. Thank you again Ecotrust! We love you.

We had some great coverage this year including this spot on KGW News PDX Tonight with Drew Carney, as well as the KBOO Food Show with Chris Seigel, this Portland Monthly story by Kelly Clarke, Portland Tribune story by Jennifer Anderson, Portland Mercury coverage, Willamette Week and moooooore. I guess Portland is ok with us. Happy.

If you’d like to keep up with local fermenty goings-on please check out our website, Facebook and Twitter.

Below are a whole bunch of photos from Stinkfest! If you have some great ones too please post them to the Facebook page or Twitter them with the hashtag #pdxfermentfest.

Thank you, thank you, thank you and see you all again next year we hope! Stay stinky!

We kicked off the night with a fermentation experts panel with left to right: moderator George Winborn, Josh Grgas of Commons Brewery, David Barber of Picklopolis and Bingo Sandwiches, Nat West of Reverend Nat's Hard Cidery and Eric Finley of Chop Butchery & Charcuterie.

The panel sold out weeks before and folks asked a lot of great questions. Most importantly we all learned that size does really matter especially in regard to fermenting cucumbers for sour pickles 😉

And then the madness of the first tasting ensued.

Perennial festival favorite -- Matt Choi of Choi's Kimchi.

OlyKraut brought all kinds of awesomeness including super tasty krauts and sour pickles and...

Their addictive spicy pickle brine.

Thank you Sash! She recommends using it in Bloody Marys and I am definitely going to.

Sweet Honey Farm's Lil and Jme serving up yummy krauts.

Cute shot of Lil right before the doors opened.

Out on the mezzanine the lovely Claudia Lucero did a fresh cheese demo with recipes from her hot off the presses rad book One-Hour Cheeses. Love her.

And on the other side of the mezzanine another perennial festival fave Heidi Nestler (heidinestler.com) and her husband Daisuke did a natto demo.

KGW News' Drew Carney came and shot the beginning of the fest for PDX Tonight. "Bow ties and beards right there. Surrounded."

Snapped this one during set up of my friends Teresa and Rich of Pitch Dark Chocolate. Kind of wild how many folks don't know that chocolate is fermented.

My boots photobombed their chocolate. So yummy.

Jon Westdahl getting cozy with one of his crocks.

The awesome salame spread from Chop Butchery & Charcuterie.

Connie and Brian Shaw of Oregon Brineworks with all kinds of super tasty ferments including fermented hot sauce and ketchup, beet kvass, ginger gold kvass and more. Love these guys.

My friends Jess Bull and Jemma Stromwick at ticketing in the lobby. Couldn't do it without all of our amazing volunteers. Thank you!

It was a beautiful night and on the rooftop we had food and drink from Bingo Sandwiches, Reverend Nat's Hard Cider and Commons Brewery and...

Music from DJ Pickle Barrel! The first time I got up to the roof he was playing Screamin' Jay Hawkins' I Put a Spell on You. So good.

Ecotrust/Edible Portland superstar and part of the fest dream team Lola Milholland having a tasty Bingo Sandwich with Patrick Barber. We took some swigs from my flask and talked about soy sauce. Geeky goodness.

Cute Colin Franger of Blue Bus Cultured Foods before the flood of people.

Nat West of Reverend Nat's Hard Cidery's favorite ferment of the night -- the Blue Bus Kraut-chi. Pretty stinking tasty.

Definitely the craziest ferment of the night -- Nat's LAMB hard cider.

Nat checking on it at the cidery a week before the festival. Scarier than The Shining.

David Barber's friend Patrick Barber setting up Picklopolis samples. David was probably putting on his NASA socks when this photo was taken.

Love festival moments like this -- Gabe Rosen chef-owner of Biwa, Alem Gebrehiwot owner of Queen of Sheba and Eric Finley of Chop Butchery & Charcuterie shooting the shit and drinking hard cider on the mezzanine.

Biwa's Gabe and Ed demo'ing miso. They brought three of theirs and made a miso soup. Biwa is one of my very favorite Portland restaurants and they always come to the festival.

Careen Stoli's beautiful handmade crocks.

Brad's Bread -- soooo many awesome sourdoughs.

Including...

Cute depot -- Tim Root's daughter Lil and Adelaide and David Barber's tiny lil Junior. Kids 12 and under get in for free.

Tim Root's incredible poster. We are so lucky to have him as our festival poster artist. Yes!

The cuteness doesn't stop -- David and Junior.

Tasty jun and all kinds of yummy kombuchas -- coffee kombucha?! -- from Symple Foods.

Festival fave and veteran Tress Yelig of Salt, Fire & Time. I had seconds of her rose kombucha 😉

Portland Kraut Cooperative filling up samples.

Regular Portland Bread. They got a little newsy love on KGW.

One of their many tasty treats.

Awesome crowd.

Allison Kirley and Cathy right before the panel. Their kombucha was great.

George, me and David before we did our news spot. I love these two so much -- brothers from another mother.

Always my favorite closing shot -- George with his jet pack vacuum cleaner. All cleaned up and ready for cocktails!

Thank you everyone for making this year’s fest one of the very best. We love you!