Venue: Highbank Orchards & Distillery
Date: Saturday 13th January 2018
Time: 6.30pm for 2 hours
Tickets: €9. CLICK HERE
This evening is all about fermentation. “Fermentation is the process in which a substance breaks down into a simpler substance. Microorganisms like yeast and bacteria usually play a role in the fermentation process, creating beer, wine, bread, kimchi, yogurt and other foods.
Fermentation comes from the Latin word fermentare, meaning “to leaven.”
Our three producers & one nutritional therapist are:
– Joe Fitzmaurice, Riot Rye bakery on sourdough breads and the starters which power them
– Rod Calder Potts (the other half of our host Julie) on the journey of apples into vinegar
– Hayley Milthorpe, The Cultured Food Co.
– Eleanor Duggan (The Little Green Grocer)
We kick off at 18.30 and finish 2 hours later…..there will be tastings :-).
The evening will explore the reasons why food producers use fermentation, their stories and passions and will also look at the positive impacts of those foods on our health.
biabeag (small food) 