Workshop: Mike’s Mold Fermentation

Presenter: Chef Mike Wiley, Partner at Big Tree Hospitality

Time: 1:15 to 2:45PM

Description:  Mike Wiley demonstrates how Koji (a mold culture) can be used to transform local beans and grains into miso, soy sauce, and other delicious products.

• Explanation of incubator set-up, proper environment for growth, where to buy spores, etc.

• Uses for koji, demo miso-making, vessels/containers

• Soak rice, soak soybeans, steam rice, inoculate rice, ferment rice, steam soybeans, weigh ingredients, scale salt, combine ingredients into balls, pack into crock, done

• miso soup sample for everyone

• Featured Producer: Maine Grains

Workshop: Simon’s Lacto-Fermentation

Presenter: Simon Frost, Owner of 30 Acre Farm

Time: 2:45 to 4:15PM

Description: Theory and hands on demo kimchi, kvass, sauerkraut, hot sauce, and curtido

• Explanation of set-up, proper environment for fermenting vegetables

• Hands on demo of creating kraut/kimchee

• Creative uses and adaptions for other products such as sauces. Uses for koji, demo miso-making, vessels/containers

Price: $75

**INCLUDES: Lunch, the 3-hour (2-part) hands-on demo, FREE Cookbook Workshop, and admission to that evening's Chef/Producer Tasting & Showcase Event with Keynote Address.