Portland Fermentation Festival 2010 Revisited
October 21st, 2010
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!
October 21st, 2010 at 1:11 pm
Very fun event guys and gals! Loved the ferments!
October 21st, 2010 at 1:22 pm
Is Cortido like a slaw?
October 21st, 2010 at 2:28 pm
Thanks so much Sydney! I think it goes without saying that we absolutely couldn’t have done it without you and Beck and Gladys and all the other wonderful Ecotrust folks. THANK YOU!
October 21st, 2010 at 2:28 pm
Oh, and I gave Gladys your scissors b/c the office was closed. Sorry about that.
October 21st, 2010 at 2:33 pm
Carbzilla — Exactly but it’s fermented and usually spicy with chiles, garlic, onion, cumin and oregano often in the mix. Here’s a good definition — http://en.wikipedia.org/wiki/Curtido
October 31st, 2010 at 2:41 pm
WOW! That looks like so much fun. I’m so glad the tradition continues. And I want to hear more about the fermented salmon!
October 31st, 2010 at 4:25 pm
It was fantastic Sandor. We missed you and look forward to many years to come for PFF — with another visit from you if we’re really lucky! I grabbed a copy of Kate’s recipe but can’t seem to find it now. I’m pretty sure she got it from/was inspired by Nourishing Traditions. We talked about whey that night (since a lot of Fallon’s recipes call for it) and she told me the quickest/easiest way to get whey is to strain live-culture yogurt. I’ll send you Kate’s contact info. in a minute. Hope all is well. Lots of love to you from the Portland Fermentation Fest crew!
October 19th, 2011 at 2:13 pm
[...] Winborn and David Barber, shares more details at Food Lover’s Guide to Portland, including highlights from last year’s festival. There’s another good review of the 2010 event at Learn To Preserve. And check out the [...]