Fermenting Change: A Slow Food Dinner for Microbiome/Conclusions

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Bank of Italy Building

Offices of The DuPuis Group

394 East Main Street

Ventura, CA 93001

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Fermenting Change:

Slow Food Dinner for the Microbiome/Conclusions

Sunday, June 11 please join Slow Food Ventura County (SFVC) as we take a local culinary adventure with chefs Amanda Nunez Peterson and Scott Peterson of Oats & Ivy Farm. Regional sourcing stems from the Ventura coastal waters to the Ojai Valley, and the dry farmed hills of Paso Robles on through to the fertile Camarillo plains, as well as Scott and Amanda Peterson's Somis farm. (Menu below)

Slow Food Ventura County will continue its support for the integration of the perennial grain kernza as part of our promotion of plant-based proteins.

This gathering is part of the Slow Food Microbiome Project, which enrolled 50 Southern California residents in a citizen science study monitoring gut bacteria before, during and after the introduction of locally produced fermented foods. Members of our SFVC Integrated Research Team led by Susan Cousineau, along with guest CLU microbiology professor Theresa Rogers, will be on hand to help interpret data at several locations throughout the event. Representatives from uBiome will also be present to explain their company's place in the new pantheon of citizen science and personalized health projects.



Martian Ranch & Vineyard

Gin, Vodka, Opuntia

Ventura Spirits

Long Root Ale

provided by Patagonia Provisions

Wildly Fermented Mead

Small batches served by Justin Siemen of Fat Uncle Farms

Finger Foods

Kimchi & Duck Egg Okonomiyaki

pickled mushroom caps / sprouts

(gluten free/vegetarian w egg)

Tomato & Heirloom Rice Crisp

kumquat marmalade / wild fennel / green coriander


Strawberry Gazpacho

pickled beet granita / raw goat milk kefir / green strawberry

Sprouted Kernza & Rye Rugbrød

smoked onion / fish mousse / dill

Navajo-Churro Lamb Tartar Cornet

avocado / za’atar / wood sorrel

Smoked Tempeh Cornet

avocado / za’atar


Station Dishes

Koji Marinated Navajo-Churro Lamb Loin & Rack

black garlic & preserved lemon butter


Charred Eggplants

shishito pepper / lentil / mint


Poached Black Cod

dashi / dulse / bonito


Corona Beans & Kohlrabi

pearl onions / market greens


Warm Sprouted Grain Salad

nuka pickles / cashews / oregano

(gluten free/vegetarian/vegan option)

Seared Tempeh and Market Greens

cauliflower / green herbal dressing / seeds / flowers

(vegetarian/vegan option)

Dessert & Coffee

Fermented Hand Pies

Christina Nelson of Demeter Bread & Pastry

Heritage wheat, seasonal fruit filling

Coffee Service

Sean Rutlidge of Ventura Coffee

Two Trees blend, small batches, custom creations

Future Events

July 14-16 — Presentation on the Slow Food Microbiome Project at Slow Food Nations gathering in Denver.

Sept 10 - Further study conclusions and follow up at the Santa Barbara Fermentation Festival.


TempehSure is staging a revolution in plant-based proteins with their ProteinPod. Capable of fermenting and baking - it creates a combined environemt for nurturing microbial and fungal fermets. TempehSure are solid supporters of Slow Food Ventura County. Taste a sampling at the Fermenters Expo under the direction of Chef Juan Agustin.

Santa Barbara Fermentation Festival

The Santa Barbara Fermentation Festival has named Slow Food Ventura County their non-profit partner for 2017. The mission of this project is to extend the shared values of SBFF and Slow Food as we examine the impact of food choices on our health and well being. Fermented foods in their many forms are a deep part of the longstanding well being of human culture. We thank SBFF and the Wild Brew Fest for their support and inspiration.

Grist And Toll

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Bank of Italy Building

Offices of The DuPuis Group

394 East Main Street

Ventura, CA 93001

View Map

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