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.