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Fabulous Fermented Feast (2016)

October 1, 2016, 7:00 pm - 9:00 pm



Sandor Katz, photo Jacqueline Schlossman/READYLUCK


Chef Kimberly Clark Anderson of Chef K Clark Pickles and Preserves presents a “tour de course” from appetizers through desserts, with contributions from regional chefs, gardens, meat purveyors, and brewers and wineries, featuring Sandor Katz as your culinary guide.

The New York Times called Katz “one of the most unlikely Rock Stars of the American food scene” after the 2003 publication of his book Wild Fermentation.  His 2012 book The Art of Fermentation was a New York Times bestseller and won a James Beard Award. The Feast will be a rare opportunity to share a meal with Sandor in an intimate setting as he introduces each course and its creator.

Chef Kimberly Anderson has curated a unique dinner that will feature a remarkable selection of dishes from food grown and prepared by a cohort of farmers, fermenters, brewers, cheese makers and chocolatiers. The Feast celebrates the artistry of food, the alchemy of fermentation, and the choreography of farming.  And Sandor Katz, the internationally known “fermentation revivalist” will be our culinary tour guide, introducing each course and its creator.

The Feast is sponsored in part by Chef K Clark Pickles and Preserves, and includes delicacies provided by Chef A.J. of Whimsy Dish Catering;  Chef Paul Short of Madison College Culinary Arts;  Faith Anacker of Fizzeology; Chef Frank of Wildingway Art Ark; Chef Amie Swanson of Ladonia Café; Lisa Nelson Roots Chocolates;  Kari Walker, Touchdown Tavern; Dave Dietz, Corner Pub;  Hidden Valley Mushrooms; Big City Greens; Landmark Creamery; Neu Erth Wormfarm; NessAlla Kombucha; Lou Bank and Katie Schofield.

To preview the fabulous menu click here.


Proceeds from the Feast directly support the creation and promotion of the Farm/Art DTour which includes free cultural programming for thousands – social probiotics for the health of rural community.