2018 Workshops

Cacao is Fermented?! Bean to Bar Chocolate Making
By Bob Williamson of SRSLYChocolate
SRSLY Chocolate is bringing their Mobile Chocolate Making Lab to the festival for a deliciously sweet presentation! Workshop attendees will follow Bob through the chocolate making process — even getting to crush and winnow cacao beans and grind them into chocolate.

Cidermaking + Cider Styles from Around the World
By Nick Doughty of Texas Keeper Cider
In this Q+A roundtable Nick Doughty, the Texas Keeper Cidermaker, will provide an overview of cidermaking – its basic process, methods, and some of the pitfalls, and walk attendees through cider styles from around the world.

Cheesy Delights 
By Chris Cheatwood of Bakery Lorraine & Emmi Cheese
Discover the basics of cheese fermentation with Emmi Cheese from Switzerland and then learn how to use the cheese in a bakery application from Chef Chris Cheatwood of Bakery Lorraine, opening in Austin this fall.

Fermented Sods
By Abby Wetzel
In this Q+A roundtable join Abby to explore how to make ginger beer and other fermented sodas such as lavender lemonade, turmeric soda, fruit sodas, and beet kvass using a ginger bug. Abby Wetzel’s teaching career began with a residence at Sierra Moonshine Homebrew Supply in Grass Valley, CA, and has brought her back to her home state of Texas where she offers classes through The Buzz Mill in Austin and San Marcos. In 2017 Abby was honored to be selected to attend a Fermentation Residency Program with Sandor Katz, thus solidifying and expanding her knowledge of fermentation.

From Gordito to Flaquito: How Fermented Foods Helped Me in Getting Lean
By Héctor Gonzalez of Abuelita Héctor
Back in 2014, Héctor weighted over 300 lbs and his cholesterol and blood sugar levels were dangerously high. Little by little he has changed his habits and is now under 200 lbs and close to his ideal weight. He used different fermented foods in his regular meals to help him meet his goals. Join him in this Q+A roundtable as he shares his routine and experiences in his path to wellness.

Exploring Thai Ferments
By Nithiwadee (Jam) Sanitchat of Thai Fresh
Join Nithiwadee (Jam) Sanitchat of Thai Fresh to learn how to incorporate Thai ferments, like miso paste, soy sauce, shrimp paste, fish sauce and soybean paste, into every type of cuisine. In 2001 Jam moved from Bangkok, Thailand to Austin as a graduate student at UT. After graduating with a master’s degree in Communication, she began teaching Thai cooking classes and opened a stand at the farmers’ market. Inspired by the vendors at the market, she began incorporating local and seasonal ingredients into her own food. She stayed true to her traditional cooking while being connected to the community and in 2008, Jam opened Thai Fresh, the first Asian restaurant in Austin to incorporate seasonal and local ingredients in their food.

Killer Kimchi
By Chef Uyen Pham
In this workshop we 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, we will also look at the ways this food has been used since the 600’s for medicinal purposes.

Sauerkraut Power: Mastering Shredded Veggie Ferments
By Kate Payne of Hip Girl’s Guide to Homemaking
Unleash your inner kraut prowess and solve all your kraut problems! All attendees will learn methodology, maintenance and lots of fermentation tricks surrounding this age-old culinary tradition.

Sourdough Breads with Heritage Grains
By James A. Brown of Barton Springs Mill and Don Guerra of Barrio Bread.
Baker Don Guerra started Barrio Bread in 2009 and the Community Supported Baker was born. Barrio is Spanish for neighborhood, a name he chose since his neighbors were the lucky recipients of his first Tucson loaves. This sense of community is embedded in every aspect of the business. For miller James A. Brown upon learning there were no viable local options for freshly milled landrace and heritage grains, Brown came up with the concept of starting his own mill. He found farmers who were willing to grow organic heritage grains, as well as sources for seed, and opened Barton Springs Mill for business in January 2017. James and Don will discuss the emerging trends in heritage grains, and their application in slow-fermented breads. 

Take Your Gardening To The Next Level With Home Composting
By Iby Setzer and Ron Neumond of Austin Resource Recovery
Composting is nature’s way of recycling. Rather than sending your fermentation project food scraps to the landfill, you can turn them into a nutrient-rich fertilizer for your plants, garden, or lawn by using a home composting system. This class is part of the City of Austin’s Home Composting Rebate Program. Austin residents who pay the Clean Community Fee on their utility bill qualify for a $75 rebate on any home (and apartment) composting system which includes backyard composters, digesters, and vermi-composting systems. Simply attend a composting class, then apply!

Tips for Brewing Authentic and Alive Kombucha
By Kimberly Lanski & Jason Taragos of Buddha’s Brew
A brief history of kombucha and its benefits, how to brew kombucha and what to look for in a healthy, alive batch of kombucha. Special secrets to a super alive brew. The workshop will include a kombucha tasting. 

Utilizing Animal Protein through Fermentation
By Keith Rzepecki of Emmer & Rye
In restaurants and at home, there is always scraps when utilizing protein. Whether it is shells, bones, trimming from a particular cut, or liquid leftover from curing, there are ways to turn these byproducts into delicious ingredients. Chef Keith from Emmer & Rye will showcase how to use koji as a vessel for protein transformation. Examples will include using meat water waste from the curing process to make aminos; fish sauces/garums; using dried and koji inoculated meat as a miso starter; katsuobushi/pork bushi; aged fish/soy sauces.

Skyre, Labneh and Quark: Yogurt Cheeses!
By Jenna Kelly Landes of Bee Tree Farm & Dairy
Join Jenna of Bee Tree Farm & Dairy to learn about yogurt cheeses! In this presentation, she will talk about the simple ways that folks can make their own yogurts at home and how these types are different from traditional yogurt.

 

 

——————————————————————————————————————————————————————————————

 

Music — Huck Johnson and the Jackknives: 11am-12pm

Huck Johnson and the Jackknives play swinging Texas Blues. The Austin TX based band is currently touring in support of their first studio recording: “Mason Jar Martini” which was released in the spring of 2015. Consisting of six original compositions, the EP demonstrates the band’s love for West Coast Jump and Texas Blues, as well as Traditional Jazz and Surf instrumentals. Along with their catalog of original music, this dynamic trio’s ability to play Jazz and Blues standards, Soul, Surf and high energy Rock and Roll, put smiles on faces and always keep the dance floor moving. Huck and the boys put on a show to remember! 

 

Music — The Holy Child: 12:30pm – 1:30pm

The Holy Child is a Funk band in Austin, Texas. They offer an excitingly funky show with groovy break downs, seductive Rhodes, intense guitar solos, and a front man that can take you to the moon. They are a family band, all very close, and the chemistry shows in their performance. Groove riots, Booty shakin’, Head bangin’, it’s a tribal thang. Funk a way you’ve never Funked before… “Expression, can’t live without it can’t work without this obsession” The Holy Child serves up a funky piece unlike any other. Expect the unexpected and let the funk heal your body. The Holy Child Gets You Elevated.

 

Music — The Frauleins: 2pm – 3:30pm

The Frauleins blend old-time, bluegrass and classic country with sisters harmony, a two-stepping beat and banjo to boot!