Biwa sous chef Ed Ross serving up a rocking kimchi with big chunks of daikon and lots of fire.
Another year and another briny, stinky, lovely and amazing Portland Fermentation Festival! Thanks to everyone who came out and thanks to all of you who made it happen — especially those who generously sampled their fermented food and drink. You’re amazing.
Thanks also to awesome coverage in Willamette Week, Laura McCandlish’s KBOO Food Show and thanks to all the other publications that helped get the word out! Thank you so much Ecotrust for putting up with us (we’re stinky) for yet another year. We couldn’t have done it without you.
For now, I’m just going to post some photos from last night. I’ll probably follow that up soon enough with even more words, thoughts and photos. (It was an amazing event so it deserves a lot of show and tell.) For now a fermenty feast for your eyes…
Even though we had Mr. President to contend with the crowd was thick.
Peg Butler with her sour pickles and home captured sourdough starter rye bread.
PFF co-organizer extraordinaire George Winborn demo'ing kraut.
PFF co-organizer (also extraordinaire) David Barber and Bonesaw Wilson serving up crunchy delicious Picklopolis pickles.
A lot of people's favorite of the night was Kate Patterson's awesome fermented salmon.
Linda Swanson-Davies' puckery delicious fruit kefir.
Norrie and Anna Gordon's fermented goat cheese, goat butter and then some.
Biwa chef-owner Gabe Rosen and sous chef Ed Ross sampling kimchi.
Anne Berblinger's spicy delicious fermented chiles.
Dan MacDonald serving up his sour radishes and whole cabbage kraut. His radishes were kick ass.
A close-up because Dan's ferments were picture perfect.
I guess I just like butts.
The lovely Tressa Yelig of Salt, Fire & Time shared rocking pumpkin yogurt, green tea kombucha and cortido.
Tressa's super yummy cortido.
Heidi Nestler chopping up garlic for kraut.
Krista Arias and Jeanne sampling cortido.
I'm sad that when I was photographing I didn't catch Chris Musser of Lost Arts Kitchen. These were her supplies for homemade fermented chock-full-of-clove ketchup, mayonnaise and more.
This year we even had merch!