To celebrate fermentation and Sandor Katz’s arrival to Ithaca, our motley but determined crew of organizers gathered at Cayuga St. for a truly indulgent feast! (Visit Find Your Ferment for information on Sandor’s speaking events and an index to buying and cooking with fermented food).

Our table became quickly colored with fascinating, inventive and exquisite dishes. Here is just a small sample of the fare…yes, there was more and it’s since disappeared from camera view.

Shoshi's "Ginger Beets Up my Cabbage (Sauerkraut)," a bright, spicy kick of fermented goodness.
Shoshi’s “Ginger Beets Up my Cabbage (Sauerkraut),” a bright, spicy kick of fermented goodness.
An array of local cheese, including a luxurious lavender cheese! With Mamma's green-tomato chutney and Wasa multi-grain crackers.
An array of local cheese, including a luxurious lavender cheese! With Mamma’s green-tomato chutney and Wasa multi-grain crackers.
Bryan Sobel's earthy, zingy wild ramp pesto pasta. He foraged wild ramps (a garlic-like wild onion) on a nearby trail for this dish.
Bryan Sobel’s earthy, zingy wild ramp pesto pasta. He foraged wild ramps (a garlic-like wild onion) on a nearby trail for this dish.
Pollock, roasted with a plum-soy-ginger glaze (plum jam from Mamma's kitchen). Recipe coming soon!
Pollock, roasted with a plum-soy-ginger glaze (plum jam from Mamma’s kitchen). Recipe coming soon!
Bryan broughtLion's Mane mushrooms, grown in his lab at Cornell and sauteed with butter and garlic. Delectable. Emma brought hard cider from Chris's One of a Kind Orchard. Fizzy deliciousness! Nick also brought a delicious collection of wines.
Bryan broughtLion’s Mane mushrooms, grown in his lab at Cornell and sauteed with butter and garlic. Delectable. Emma brought hard cider from Chris’s One of a Kind Orchard. Fizzy deliciousness! Nick also brought a delicious collection of wines.
Another of Shoshi's super salads: fresh winter greens, tomato, avocado, smoke salmon, grated beet, herbed goat cheese, and a secret vinaigrette.
Another of Shoshi’s super salads: fresh winter greens, tomato, avocado, smoke salmon, grated beet, herbed goat cheese, and a secret vinaigrette.
In the display: Allison's gluten-free Paw Paw bread (a delicious fruit grown in Cornell's Orchards). Shoshi and Paul's whole grain sourdough. Kurt's seasoned kale chips.
In the display: Allison’s gluten-free Paw Paw bread (a delicious fruit grown in Cornell’s Orchards). Shoshi and Paul’s whole grain sourdough. Kurt’s seasoned kale chips.
A few merry faces. We were so focused on food, that just a few candids were captured.
A few merry faces. We were so focused on food, that just a few candids were captured.
Kurt's insanely beautiful and scrumptious Raw Cheesecake, a glorious blend of cashew cheese, coconut, a praline crust and raspberry marbled top with raspberry sauce to pour. Emily's sweet bread is hiding in our tummies, but worth more than just a mention! It's still on my mind. A peach-apple-blueberry crisp was also devoured, made with fruit frozen from last summer's bounty (Follow this recipe, minus the crust).
Kurt’s insanely beautiful and scrumptious Raw Cheesecake, a glorious blend of cashew cheese, coconut, a praline crust and raspberry marbled top with raspberry sauce to pour. Emily’s sweet bread is hiding in our tummies, but worth more than just a mention! It’s still on my mind. A peach-apple-blueberry crisp was also devoured, made with fruit frozen from last summer’s bounty (Follow this recipe, minus the crust).
The chef of Kurt's Cousine
The chef of Kurt’s Cousine

“THE END; THE BEST PLACE TO BEGIN”

– Shoshi

 

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