The Magic of Fermented Foods

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:

Screenshot 2017-12-23 10.58.06

– 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.

Tickets: €9. CLICK HERE

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