Austin Fermentation Festival 2022 Workshop Schedule

2022 Workshop Schedule

Kimchi Demo with f-stop farm

Saturday October 1st at Lakeline, 10am-12pm

F-stop farm was established in 2013 when Ryan Farnau began a small CSA program from a 1/3 acre personal garden. More recently, he partnered with Crowe’s Nest Farm in Manor, TX, to bring fruit and vegetable production to the 20-acre site for the first time. F-stop recently announced a new partnership with Hamilton Pool Vineyards & Farms and is operating out of their commercial kitchen to produce a range of pickled vegetables, kimchi, hot sauces, and other specialty products using produce grown on their regenerative farm. 

 

 


Tepache Demo with Mercado Sin Nombre

Sunday October 2nd at Mueller, 11am-1pm

Mercado Sin Nombre is a food and beverage producer from Austin, Texas, specializing in small batch roasted coffee from Mexico and 100% nixtamal tortillas. They highlight the growers, ingredients, and traditions that are a part of their products, both familiar and new. Their hope is for their food and drinks to conjure the rich and playful atmosphere of Mexican mercados — the colors, smells, sounds, and flavors that are expected and unexpected. In this demo, learn about the traditions of tepache, the fermented, wildly refreshing spiced pineapple beverage from Mexico, and non-traditional interpretations of it that are easy to make at home.

 


Sourdough Starter 101 with The Sourdough Project

Saturday October 8th at Lakeline, 10am-12pm

The Sourdough Project began as a home project to make anything and everything out of sourdough. Early in their sourdough journey, founders Jen and Danny became completely overwhelmed with the loaves of bread they were baking, so they decided to experiment with crackers. They were an instant hit! Everyone fell in love with their tangy, flaky, and somehow cheesy crackers. The Sourdough Project believes that to make a truly delicious cracker every ingredient matters. This is why they use heirloom fresh milled wheat that is organically grown in Texas, organic Extra Virgin Olive Oil, and pure sea salt. But the real secret ingredient is fermentation – their dough is allowed to cold ferment for days. In this workshop, you will learn how to start and maintain your own sourdough starter from scratch!


Killer Kimchi with Uyen Pham

Sunday October 9th at Mueller, 11am-1pm

Growing up, Uyen Pham’s closest friends were Korean and she spent many meals eating kimchi. Over time, she learned how to make it and quickly realized how different it is in every household and region. Kimchi is a traditional banchan or side dish served and consumed at every meal year-round. This food dates back to the 600’s for medicinal purposes. It is delicious on its own but can be used in many culinary applications. There are endless varieties made for different seasons as a form of food preservation. The most common ingredients include garlic, ginger, scallions, Napa cabbage, Korean radish, and gochugaru (Korean red pepper flake). In Korea, some people still make kimchi in clay pots and bury it in the ground for a slower fermentation. Come join Chef Pham in this workshop as she covers different methods of making kimchi and demonstrates how to make this Korean staple.


Hot Honey with Round Rock Honey

Saturday October 15th at Lakeline, 10am-12pm

Founded by Konrad and Elizabeth Bouffard in 2003, Round Rock Honey offers a range of local wildflower honey. Their bees live on ranch lands that use sustainable methods that forgo chemicals and promote ecological sustainability. Their honey has a mix of native Texas plant pollens and is never compromised by overheating, preserving those pollens and trace minerals. This gives them a range of high-quality products, which they have been offering to Texas Farmers’ Market customers since the market’s inception! This presentation will focus on making hot honey from scratch with tips and tricks for making the recipe really pop with flavor.  Konrad will be making multiple variations and potencies on/of the same recipe so people can taste and determine for themselves their own sweet/hot ratio preference.


Injera Demo with Habesha Ethiopian Restaurant

Sunday October 16th at Mueller, 11am-1pm

Habesha is a family business established in 2013 by Yidnekachew Fantu and his wife, head chef Selam Abebe. Habesha is a term Ethiopians and Eritreans use to refer to themselves. Habesha is a term of pride and used to eliminate the distinction between different tribes and celebrate unity as people of the same region. Ethiopian cuisine is traditionally served on a large, thin, sourdough pancake called injera. Injera is a fermented, yeast-risen flatbread with a unique, slightly spongy texture, made from teff. The traditional way of eating is with fingers, from a large plate with the injera placed on the plate and the variety of dishes decoratively arranged around it. Sharing food from a common plate signifies a bond of loyalty and friendship.


Sample the Market: Fermented Favorites

Saturday October 22nd at Lakeline, 1oam-12pm

Enjoy samples of some of our favorite fermented items from around the market! Stop by our Sample the Market booth during the middle two hours of market (10am-12pm), and don’t forget to check out our Silent Auction booth where we’ll have select items on display – bid online through October 30th for a chance to win some incredible prizes with all proceeds going towards supporting our non-profit market and our Ag Producer Support Fund. This fund was created to support farmers, ranchers, and all producer vendors during times of medical, environmental, or other crisis.

 

 


 

Kombucha Demo with Orale Foods

Sunday October 23rd at Mueller, 11am-1pm

Orale Foods are purveyors of organic, fermented, plant-based foods and beverages. Their products include Wunder-Pilz draft kombucha, Oye canbucha and Texas Tempeh. A small batch kombucha, Wunder-Pilz is a tasty cultured beverage produced by brewing and fermenting organic teas and herbs until the perfect balance of acidity and smoothness is reached. Founder Bill Nadalini has been making kombucha for over 15 years. In this demo he’ll cover all the fundamentals to making safe, tasty and nutritious kombucha at home. He’ll also cover the main health benefits of kombucha, myths vs. facts and tips on how to keep a healthy culture going for years.

 


Cured and Fermented Meat with The Salumeria

Saturday October 29th at Lakeline, 10am-12pm

The Salumeria offers handcrafted salami and cured whole meats that have been finished by hand using family recipes, and techniques that have been refined for generations. They take pride in pasture raising their prized heritage pork at The Salumeria Farm in Austin TX, and the beautifully finished pork is then cured for up to 3 years depending on the cut. This demo will cover the role that fermentation plays in curing meat varieties, and share tips on crafting the perfect charcuterie board!

 

 

 


Fermenting Vegetables with The Cultured Carrot

Sunday October 30th at Mueller, 11am-1pm

Cultured Carrot dressings capture all the goodness of organic fermented vegetables using traditional vegetable preservation. They are pre + probiotic rich and abundantly nutritious to truly nourish the gut, body and mind. Each gorgeous bottle is bursting with color from phytonutrients and the amazing biodiversity of functional microbes. They have only pure avocado oil, are raw, dairy and gluten-free, vegan and taste delicious. In this demo, The Cultured Carrot will dive into the fundamentals of root vegetable fermentation, merging the science and art of this ancient practice. True to their mission of bringing fermented food onto your plate in creative and delicious ways, they will be showcasing a variety of fun recipes of our favorite superfood fermented veggies.