La Ruta PDX Fermentation Fest Dinner
An Evening with David Zilber
PLAZA DEL TORO. 105 SE Taylor, Portland OR 97214
$175. Doors 6:30pm. Dinner at 7pm.
Ticket price includes dinner, beverage pairing for each course, and copy of The Noma Guide to Fermentation.
Join David Zilber, head of fermentation at 2-Michelin-star Danish restaurant Noma, for a multi-course dinner at gastronomic society and private event space, PLAZA DEL TORO. Chef Michael Kessler and Tasty n Alder chef Perry Austin will design a menu based on ferments from Zilber’s new cookbook, The Noma Guide to Fermentation. Cocktails paired by Mediterranean Exploration Company Bar Manager Erica Namare. Wine paired by Toro Bravo Inc Beverage Director Mindy Cook. Zilber will be available to answer your fermentation questions after dinner and each guest will receive a complimentary copy of his book. Spinning by DJ Mixed Messages.
THIS EVENT IS SOLD OUT.
To be added to the waiting list please email firstname.lastname@example.org
The 10th Annual Portland Fermentation Festival
Thursday, October 10, 2019
"Every October, the city’s pickle pros, avant garde fermenters, and avid home rotting enthusiasts gather at Ecotrust for the Portland Fermentation Festival, a one-day celebration of kimchi, kombucha, pickles, natto, miso and anything else one could possibly consider sticking in a crock or bottle and fermenting. It’s a zany, wonderful evening of deliciously intense flavors and smells that has earned the affectionate nickname “Stinkfest.”"
- Portland Monthly
Sample fermented foods and beverages, get tips and recipes from professional and amateur makers. PlCider from Reverend Nat's Hard Cider, food by Obon, music by DJ Jimbo and keynote from David Zilber.
The Noma Guide to Fermentation
"Frequently lauded as one of the world’s best restaurants and recipient of two Michelin stars, Copenhagen’s Noma is known worldwide for the creativity and resourcefulness of head chef René Redzepi (Noma: Time and Place in Nordic Cuisine) and his staff. Here, Redzepi and Zilber, Noma’s head of fermentation, share their insights in a wildly practical and fascinating examination of one of the world’s oldest methods of food preservation." - Publisher's Weekly