Farm to Fork Alcona
Workshop and Dinner


Loggers Trace at Springport Golf Course
5184 Springport Road
Harrisville

Natural fermentation workshop
Appetizers, dinner, cash bar and mini farmers market
Saturday, September 30, 2017

David Klingenberger, who has turned a few barrels of cabbage into a fermented food business in Ann Arbor, told the sold-out audience of 84 how to create their own sauerkraut or other naturally fermented foods.
After Klingenberger's talk, the audience enjoyed an array of fermented appetizers and a cash bar. Dinner followed, prepared by a chef staff from The Brinery. Finally, many of the audience moved outside to enjoy the brilliant weather and a mini farmers market brought in for the occasion.
David Klingenberger, owner of The Brinery in Ann Arbor, demonstrated how to create naturally fermented foods like pickles, sauerkraut and kimchi. The good bacteria of these probiotic foods can boost your immune system, aid in digestive issues and more.

Both the demonstration and the dinner sold out.
Farm to Fork Alcona Home PageFebruary 10, 2018 Small Farm ConferenceSpaghetti a la Alcona Dinner September 18Farm to Fork Alcona Donation Page

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