Join us for a special Restaurant Week edition of The Dish to explore the wild world of fermentation. Recently, there’s been a rise in popularity of fermented food and beverages, but this ancient technique has been around since the Stone Age.

Traditionally used as a means to preserve food, the technology has evolved to encompass a broad range of flavors and products while shaking up the culinary landscape. From bread to beer, kombucha to kimchi, fermentation plays a role in many of the food and drinks we consume each day. Join us for a special Restaurant Week edition of The Dish to explore the wild world of fermentation. We’ll hear from brewers, farmers, chefs and business owners about their experiences with fermented products while exploring claimed health benefits, opportunities for preservation of local food, and whether or not this food trend is here to stay.

Panelists include:

• Moderator: Amy Trubek, University of Vermont
• Heike Meyer, Brot Bakehouse School & Kitchen
• Kate Turcotte, AquaViTea and Orb Weaver Creamery
• Chef Doug Paine, Juniper
• Jason Elberson, Sobremesa

Special thanks to City Market and the Intervale Center.