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. Seats are very limited.
Join Jessup Cellars for the October installment of our TasteMaker Speaker Series with Sunset magazine's Food Editor Margo True in conversation with New York Times Bestselling Author of The Art of Fermentation, Sandor Ellix Katz.
"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, and Jordan 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 interactive forum will be followed by a fermented foods and beverage tasting presented by Bar Tartine, The Cultured Pickle and Shed, as well as showcasing a selection of Jessup Cellars wines. The evening also opens the month long Art of Fermentation exhibition showcasing new 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 Obriant's Bubble Series.