We are very excited that Sandor Katz is coming to Wellington in March.
We will host him at the café on Friday 7th of March for an evening introducing us to the art of fermentation, including demonstrations and tastings and a look at fermentation’s place in our culinary traditions.
I have found his books to be a treasure trove of information and stories; demystifying, encouraging and inspiring. This is a great opportunity to learn more first hand, both on a practical but also on a cultural level.
I am especially inspired by how fermentation can help us preserve our harvest, helping us use more local food.
As I have started working with fermentation it has been exciting to observe how interesting and complex flavours can be created with simple, age old techniques
We were lucky enough to see his talk at the MAD symposium last year, we’re really happy that Wellingtonians will get this opportunity too.
An Evening with Sandor Katz
Nikau Café - Friday 7th march 5.30-8.30pm $100
A little something to drink and some tasty(fermented) treats
will be provided
Enquiries and registration to email@example.com
Sandor Ellix Katz is a fermentation revivalist.
His book Wild Fermentation (2003) and the hundreds of fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts.
A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him “one of the unlikely rock stars of the American food scene.”
His latest book, The Art of Fermentation (2012), received a James Beard award. Sandor teaches fermentation workshops in Tennessee and many other places.
For more information, check out his website www.wildfermentation.com