TasteMaker Series Features “The Ancient Art of Fermentation” with NYT’s Bestselling Author Sandor Katz & Sunset’s Food Editor, Margo True

Post 14 of 14

Jessup Cellars’ TasteMaker Series Celebrates “The Masters of Microbes” with NYT’s Bestselling Author Sandor Katz, Sunset Magazine’s Margo True, Bar Tartine, The Cultured Pickle & Shed

Fermented Foods & Beverage Tasting Showcases The Cultured Pickle, Bar Tartine & Shed

Jessup Cellars final 2013 installment of its inaugural TasteMaker Speaker Series is serving up of one of the hottest and health-driven culinary trends in America, fermented foods and beverages. On October 17th from 6:00pm to 9:00pm, the Yountville winery will host The Ancient Art of Fermentation: From Then to the Here & Now with Sunset magazine’s Food Editor Margo True in conversation with New York Times bestselling author of The Art of Fermentation, Sandor Ellix Katz. A tasting of Jessup Cellars wines, and a fermented foods and beverage tasting with The Cultured PickleBar Tartine, and Shed will follow the interactive forum. Tickets are $35 each, very limited, and available at CellarPass.com.

TasteLive’s blogger panel featuring Wendy VanHatten (@WendyVH), Sarah Doyle (@fudryter), Thea Dwelle (@winebratsf) and Grace Hoffman (@cellarmistress) will post live from the interactive forum on our Special Events Channel. CLICK HERE to RSVP follow and/or join the conversation!

“More than any other single person, Sandor Katz has led us to appreciate the humble miracle that is fermentation,” says True. “This event unites the master of microbes with some of California’s most cutting-edge fermenters, including Nick Balla and Cortney Burns of San Francisco’s Bar Tartine, multiple Good Foods Awards-winner Alex Hozven of Berkeley’s The Cultured Pickle Shop, andJordan Lancer of Shed, in Healdsburg, who serves up everything from beer to kombucha at their new Fermentation Bar. That’s a whole lot of tasty live culture, packed into one evening.”

The New York Times called Katz, “…one of the unlikely rock stars of the American food scene.” His books The Art of Fermentation and Wild Fermentation, and the fermentation workshops he has taught across North America have inspired home cooks and top chefs alike. The evening also opens the month-long Art of Fermentation exhibition featuring select works by house artist and curator Cynthia Carey, papercut artist and illustrator Nikki McClure whose work is featured in Katz’s book, and artist Michael H. O’Briant’s Bubble Series.

About The TasteMaker Series
The interactive thought leadership forums are staged in our Jessup Cellars Tasting Gallery in Napa Valley’s village of Yountville, just a block north of the famed French Laundry. Each event is integrated with month-long art exhibitions and tasting room activities, bringing together Jessup Cellars wines, food, art and people into fully realized sensory forums. To reach an even greater audience beyond its gallery walls, Jessup Cellars presents live, interactive discussions via TasteLive.com. To learn more about Jessup Cellars and our TasteMaker Speaker Series visit www.JessupCellars.com or call 707.944.8523.

, , , , , , , , , , , , , , ,

This article was written by JessupCellars.admin

Menu

BECOME A MEMBER

BECOME A MEMBER

At Jessup Cellars our Members are family – we hope you'll join us! Our wine clubs are the perfect way to stay connected with Jessup Cellars.

Learn About our Wine Club