Fermentopia will celebrate sourdough, sauerkraut and kombucha among other goods from more than 30 vendors Jan. 25-26 at the city’s Civic Center
By Jim Flint for Ashland.news
Phoenix is about to bubble over with excitement with a weekend extravaganza celebrating all things fermented.
Fermentopia takes center stage from 11 a.m. to 5 p.m. this Saturday and Sunday, Jan. 25 and 26, at the Phoenix Civic Center, 220 N. Main St. Featuring such products as sauerkraut, sourdough, kombucha and kimchi, the event promises a feast of flavors designed to leave taste buds cultured and curiosity stirred.
Admission is $5 per day. Kids 12 and under get free access. Those 18 and younger must be accompanied by adults.
There will be more than 30 participating vendors, tastings of local artisanal foods and demonstrations.
A special four-course dinner will be served at 6 p.m. Saturday at Moxie Brew Taphouse, 106 E. 1st St., Phoenix. Tickets for that event are $100 per person.
Alcohol vendors will be serving at the Moxie Taphouse and the nearby Oregon Cheese Cave, 312 N. Main St.
Tradition and innovation
“Fermentopia is a celebration of the creativity and tradition behind fermentation,” said Wild Thyme Production’s Karolina Lavagnino, event organizer.
Event partners include Medford Food Co-op, U Ferment Supply Store in Talent, and Phoenix-based Phoodery.
“We’re thrilled to bring this flavorful and health-focused experience to Southern Oregon in the midst of winter,” she said.
Lavagnino, who originally came to Ashland on a scholarship to SOU, has been involved in the hospitality business for 22 years, working extensively with local organizations such as Ashland Springs Hotel, Travel Southern Oregon and Rogue Valley Vintners.
Among the events she created is the Oregon Chocolate Festival, which she produced for 20 years. She recently started her own business, Wild Thyme Productions, to create engaging events that bring locals and visitors together.
“I have been so amazed with everything we have to offer in this small corner of the world,” she said. “I want more people to discover what I have, and to inspire locals to support local makers and participate in experiences that showcase the abundance of this region.”
Even chocolates
The vendors market will include makers of cheese, sourdough, miso, coffee, kimchi, kraut, pickled veggies, cider, beer, wine, hot sauces, chocolates and more.
Zi Spice, whose products can be found at the Drift Collective in Ashland and at Fry Family Farm in Medford, will be one of the vendors. Founder Razia Hayden is excited about the event.
“It’s a wonderful opportunity to connect with people who are passionate about food and to explore the fascinating world of fermented flavors,” she said.
“I love the fermentation technique. It’s been around longer than agriculture. My goal is to meet others, share my creations and be part of this vibrant community that celebrates innovation and tradition.”
Zi Spice specializes in gluten-free goods, artisanal chocolates and spice blends inspired by global flavors. Some of the chocolates Hayden will have on hand include a miso-infused caramel bonbon with black sesame white chocolate ganache, a fermented chili mango bonbon, and a black garlic cream bonbon with caramel and toasted vanilla. Find out more about Zi Spice products at ZiSpice.com.
Rogue Creamery will be another vendor at the event.
Singing the Rogue blues
“We love participating in opportunities like Fermentopia,” said Marguerite Merritt, brand manager for the company.
“The event will give us the chance to share our cheeses with the public and fellow artisan crafters. It’s always inspiring to see what new and unique products are being developed in our region,” she said.
To learn more about the creamery’s products, go to roguecreamery.com.
Participating vendors include: Rogue Creamery, Schmidt Family Vineyards, Blue River Ferments, Mido’s Miso, Branson’s Chocolates, Blossom Barn Cidery, Joey’s Hot Sauce, Zi Spice, Awen Winecraft, Pickled Planet, Vital Salts, Vintner’s Kitchen, Paschal Winery, Cindy Yi’s Radish Kimchi, the Pickled Dad, Cerberus Coffee Co., Hummingbird Heart, Southern Oregon Sourdough, Weisinger Family Winery, Uproot Meats, U Ferment, the Noble Fox Restaurant & Brewery, Cocoa & Craft Chocolates, Salinity Salts, Oran Mor Artisan Mead, Jam-Azing Fruit Preserves and Sourdough, Moxie Brew Kombucha, Farm and Flour bakery, Whistling Duck Farm and Circadian Cellars.
The dinner
Moxie Brew is owned by mother-daughter duo Lisa and Alyssa Brown, who started brewing kombucha in 2021 during the pandemic. Last June they opened the taphouse where the Fermentopia dinner will be served.
“It will be a fermentation-inspired dinner,” said Lisa Brown, “expertly prepared by our chef, Carl Krause.”
The courses include koji-cured butternut squash with focaccia, black apple mustard and sage yogurt; fermentato fritto misto with pumpkin kimchi and house pickles; koji-aged Pacific Rogue wagyu beef with fermented potato and sunchoke; Lillie Belle chocolate; and hazelnut miso cheesecake
Each course will be paired with select local cider, beer, wine and kombucha.
Seating is limited. For reservations, contact Brown at 541-944-1403 or email her at lisa@moxiebrew.com.
Tickets for Fermentopia can be purchased online through Eventbrite here.
Freelance writer Jim Flint is a retired newspaper publisher and editor. Email him at jimflint.ashland@yahoo.com.
