Workshop #1 at 10am: Ryeteous Bread
By James A. Brown of Barton Springs Mill & Sandeep Gyawali of Miche Bread/Whole Foods Market
James and Sandeep will tag team on this workshop that’s all about rye! James will discuss the work he’s been doing with Texas organic farmers to grow heritage varietals of rye, which are stone-milled into flour at Barton Springs Mill. Sandeep will show you how to use these flours with rye-specific sourdough fermentation to make beautiful and complex breads. Bring a small container to take home a spoonful of sourdough.
Workshop #2 at 11am: Cheeseboard and Cheese Care: Demystified
By Liz Thorpe, on behalf of Emmi Roth Cheese
Join us on how to create the perfect cheeseboard using the best cheese Switzerland has to offer. We’ll focus on how you can personalize each board to best serve your guests, some tried-and-true tricks and how to be unique and creative by adding out-of-the-box options. We’ll also show you how to care for the cheese before and after use. Liz Thorpe is a leading cheese expert, and author, ready to bring the wealth of her cheese knowledge to Austin.
Workshop #3 at 12pm: How Bacteria Helps Your Gut and Brain
By Karen Diggs of Kraut Source
We know that there are countless bacteria that live in, on and around us. But did you know that most of these tiny bugs are actually beneficial and critical to our survival? Join Karen (nutritionist, therapeutic chef, and avid fermenter), to explore our microbial world with new eyes as she shares the latest research on the connection between our gut bugs and vibrant health.
Workshop #4 at 1pm: Killer Kimchi
By Chef Uyen Pham
In this workshop Chef Pham will dive into how to make kimchi, a staple in Korean cuisine that is a traditional banchan made from salted and fermented vegetables, most commonly Napa cabbages and Korean radishes. Exploring what it means to preserve with salt, this food has been used since the 600’s for medicinal purposes.
Workshop #5 at 2pm: Discover the World of Koji and Miso
By Alfred Francese of Emmer & Rye
Discover the hydrolysis by enzymes excreted by aspergillus oryzae grown on grains! In this workshop, you will learn about the technique of making koji and miso, see how miso breaks down over time, taste a 6-month-old miso, and have a few recipes to take home with you as well.
Workshop #6 at 3pm: Fermenting and Preserving Meats
By Alfred Francese of Emmer & Rye By Fiore Tedesco and Eric Ducondi of L’Oca d’Oro
Chefs Fiore and Eric will lead a workshop focused on the L’Oca D’Oro salumi program. They will showcase their processes and discuss how the restaurant’s program has evolved by drawing comparisons of traditional vs. modern techniques for salumi making and explore what has worked, what has surprised and what has inspired.
Music — Felipe Brito Music: 10am-12:45pm
Born in the small city of Itu in the state of São Paulo, Brazil, Felipe Brito developed his diverse taste in art and culture through the thriving multinational arts surrounding him. Playing percussion in the marching band as a child opened his eyes to the community created through music. The fiery enthusiasm and relentless excellence of Felipe Brito’s musical skill is exhibited in every performance. Felipe brings life and emotion to each note, inspiring audiences of all ages.
Music — Rochelle & The Sidewinders: 1:15pm – 4pm
Rochelle & The Sidewinders is a group comprised of seasoned veterans of the Austin music scene with the common desire to play the Blues! Focusing on original music as well as classics by the likes of Etta James, Koko Taylor, Buddy Guy with a few bluesy twists on some modern tunes as well. Rochelle is a dynamic and striking presence with a voice that cuts right through to the bone! You will dance, groove and party-don’t miss an opportunity to catch this amazing act live!