AFF Master Schedule .xlsx

Timeframe Workshop/Performer     Workshop Description About the Instructor
11am-noon BAND: Show & Tellers
11:15am-noon Cidermaking with Wes Mickel, Argus Cidery

One of the most common questions we hear is "What is cidermaking, is it brewing or winemaking?" This workshop covers cidermaking, from start to finish to demystify what cider making is and how to make great ciders. Wes will cover information on juice composition, yeast strain selection, enzymes, and bacteria. Wes Mickel, owner and winemaker of Argus Cidery, trained at the Culinary Institute of America at Greystone in Napa Valley, and then worked in the renowned kitchens of Meadowood Napa Valley and Ad Hoc, before leaving for the Bay area to work with chef Tyler Florence. An Arkansas native, Mickel decided it was time to head South and open up a business of his own and ended up in Austin, Texas. Argus Cidery was founded in 2010, with the goal of sourcing the best fruit TX has available and crafting ciders made in traditional and experimental methods.
11:15am-noon Milk Kefir with Amanda Love

The Magic of Kefir - The translation of the word Kefir in many countries is literally "to feel good". Come and learn how to make this delicious drink that is one of the most powerful and healing foods on the planet. Find out how to make kefir at home with various milks, with various cultures, what to do with it once you make it, and learn what a powerful tool it can be in your gut and whole body healing. Amanda Love is a Nutrition, Wellness and Real Food Cooking Consultant. She is a Certified Healing Food Specialist, Real Foods Chef, Nutrition Therapy Practitioner, past Weston A. Price Conference Chef, and recipient of the Weston A. Price Food Activist Award. She is also a board member of the food activist organization, The Cornucopia Institute.
11:45am-12:30pm Fruit Vinegar Fermentation with Kate Payne

Learn how to utilize fruit scraps--peels, cores, leftover mash--to ferment distinctive, flavored live-cultured vinegars. Learn methods and tricks for making apple, pear, peach, cranberry, persimmon and many other types of vinegars. Participants will gain an understanding of the two stages of fermenting vinegars, health benefits of incorporating raw, live vinegars and how to craft small-scale batches at home. Kate Payne is an author and freelance writer, and a frequent consultant for design, decor, cooking, and crafting publications and sites. She lives in Austin with her wife and teaches classes on food preservation and other topics both privately and at culinary centers across the country. Her books Hip Girl's Guide to Homemaking (HarperCollins, 2011) and Hip Girl’s Guide to the Kitchen (HarperCollins, 2014) are available wherever books are sold. Read more about Kate on her blog ( and website (
11:45am-12:30pm Sauerkraut with Lawrence Kocurek

Join Chef Lawrence for a demonstration detailing fermenting sauerkraut according to family tradition. “Growing up, both sides of my Czech family made their own sauerkraut. They also made fermented green beans that were sliced very thin in a very similar way to sauerkraut. My maternal grandmother had giant crocks in her washroom that always has something bubbling over the top. She was always pushing it down, and checking the fermentation. As a Texan/Czech it was just something we always had, they made their own beer and wine, pickles; if it could be fermented and kept longer, it was.” Austin native Lawrence Kocurek trained at the French Culinary Institute in New York City, returning to Austin to train and work alongside Chefs David Bull and Roy Yamaguchi before being hired as executive chef at Roy’s Austin. In 2009, Kocurek opened his own business, Kocurek Family Charcuterie, a true passion project. Kocurek recently served as chef de cuisine at Stories Restaurant at Hyatt Lost Pines Resort and at TRACE, The W Hotel’s fine dining restaurant. As executive chef and partner at Counter 3 . FIVE . VII, Kocurek brings his local flare and minimalist approach, coupled with a passion for seasonal regional and national products, to this contemporary cuisine focused restaurant.
noon-12:45pm Cheesemaking with Dave & Matt Eagle, Eagle Mountain Cheese

Dave and Matt Eagle will present a brief overview of the fundamentals of cheese making, from choosing your raw material (whole milk) to acidifying the milk and coagulating the milk. A brief demonstration will be provided. Dave Eagle is President and CEO of Eagle Mountain Farmhouse Cheese Co., Granbury, Texas. Dave is an avid foodie, amateur chef, and part time attorney. Eagle’s legal practice focuses on regulatory issues and food law. Matt Eagle is the lead cheese maker at Eagle Mountain Farmhouse Cheese Co., Granbury, Texas. Matt is a father, food activist and dedicated cheese maker.
noon-12:45pm Kombucha with Buddha's Brew Kombucha This workshop will focus on a brief history of kombucha and its benefits, how to brew kombucha, and what to look for in healthy, alive Kombucha. Buddha's Brew Kombucha was born from the farmers’ markets of Austin, Texas. Seeing the increased demand and wanting to satisfy more craving thirsts, Kimberly teamed up with John-Paxton to begin a business. A passion for meditation and spiritual practice along with Kombucha's tendency to produce calm whole-body energy led to the name, Buddha's Brew. Our microbrewery is in Austin, TX, nestled alongside a greenbelt with gardens and a creek. Our mission is to brew the most powerful and authentic Kombucha on the market. Buddha's Brew Kombucha is alive with probiotics and tangy with beneficial acids - all with a delicious taste!
12:15-1:00pm Wild Yeast Capture with Jester King Brewery

In this workshop head brewer of Jester King Brewery, Garrett Growell, and head of barrel program, Adrienne Ballou, will discuss the use of wild yeast and bacteria in brewery production. They will also talk about methods used to capture yeast and bacteria from the surrounding environment. Garrett Crowell is from Houston, Texas and graduated from Texas A&M University in Galveston with a degree in Nautical Archeology. In his spare time, Garrett likes to make spacey cassette tapes of his music. Adrienne Ballou grew up in Austin, Texas and hails from the wine world. She enjoys jumping into cold rivers and drinking really old, oxidized white wines.
12:15-1:00pm Sourdough Bread with Ben Baker, Travaasa Austin

Join Travaasa's Executive Chef Benjamin Baker for an introduction to lacto-fermentation in gluten-bearing grains. Learn all about the "old world" methods for crafting leavened breads, and the health benefits they provide. With his passion for baking breads and pastries and a dedication to seasonal, organic and local ingredients, Chef Baker is revolutionizing Travaasa cuisine. Modestly, he gives credit to his sourdough starter that is used in many of his baked goods, but after cooking in kitchens from Maui, HI, to San Jose, CA, to Austin, TX, Baker’s two decades of experience have resulted in a distinctive and celebrated culinary style winning raves at Travaasa.
12:30-1:30pm BAND: The Carper Family
12:45-1:30pm Yogurt with Deepa Shridhar, Anjore Austin

Join Deepa for a workshop on how to make yogurt, understanding the role of lacto-fermentation and how a yogurt culture works. She will also cover how to sustain your yogurt culture, the benefits of yogurt and what you can make and do with yogurt. Deepa Shridhar has cooked professionally for many years, including at restaurants such as Dai Due and Lenoir. She now has started her own business, Anjore, a supper club and farmers market stand.
12:45-1:30pm Tepache with Iliana de la Vega, El Naranjo

In this workshop we will review some of the most important fermented drinks of Mexico. Chef and Owner of El Naranjo Restaurant located on Rainey Street, Chef Iliana serves up traditional Mexican fare that’s a true labor of love. All of the food is scratch made from the masa and tortillas to the bread, salsa and moles, and incorporates many rich traditions of Mexican cooking and closely resembling what she did at her first internationally acclaimed restaurant located in Oaxaca. Chef Iliana also serves as a chef instructor at the Culinary Institute of America in San Antonio.
1:00-1:45pm Korean-style Kimchi with Abbi Lunde, Oh Kimchi

Abbi Lunde of Oh Kimchi Austin will detail a brief history of Korean Style Kimchi, and offer a demonstration of the traditional fall kimchi “Kim-Jang.” During harvest season, large families and communities of Koreans would get together to celebrate and make whole head napa kimchi in the fall every year. She will also discuss traditional Korean methods of fermentation beyond kimchi, from pickles to seafood!
1:00-1:45pm Mead with Eric Lowe, Meridian Hive Meadery This meadmaking demonstration will cover the necessary equipment, ingredients, and procedures for producing small batch meads at home. Eric will highlight and demonstrate several crucial process steps to get participants on their way with meadmaking. Eric Lowe is president and co-founder of Meridian Hive Meadery. Originally an engineer by trade, Eric began mead making after taking up home brewing beer as a hobby. After a few years of successful experimentation, he joined up with Mike Simmons and Evan Whitehead to start Austin's first mead producing winery in 2012.
1:45-3:00pm KEYNOTE: Author and Fermentation Revivalist, Sandor Katz
3:00-4:00pm Booksigning with Sandor Katz
3:00-4:00pm BAND: Devin Jake