Transformations: The Art of Fermentation
Looking for something different to do with Dad on Father’s Day? A memorable visit to McEvoy Ranch could be the gift-giving solution for the man who has everything. The newly established McEvoy Ranch Social Club has introduced a series of informative gatherings called Chats. The first one is on Father’s Day, Sunday, June 17, and is called “Transformations: The Art of Fermentation.”
Guests will have the opportunity to explore the history and mystery of fermented foods in many different forms, led by experts in the field including: Byron Kosuge, McEvoy Ranch Winemaker; Rick La Franci, Cheesemaker at Nicasio Cheese Company; Jacquelyn Buchanan, McEvoy Ranch Chef & Educator; and Karen Diggs, Chef, Nutritionist and Fermentation Expert.
There will be a panel discussion and Q&A session with an introduction to the techniques, health benefits and cultural aspects of fermentation, followed by a seated pairing of cheeses, ferments and wine guided by the panel members. Finally, there will be a tasting of additional cheeses, fermented products and wines to experience and enjoy the full spectrum of flavor dynamics in the art of fermentation.
A part of “Transformations: The Art of Fermentation” will take place at the historically stunning and well-loved Pavilion at McEvoy Ranch.