Sip & Ferment WAITLIST ONLY
Aug 13, 2025 from 6:00 PM to 7:30 PM
17100 NW Sauvie Island Rd
Portland, OR 97231
Join us for a workshop focused on fermenting!
Join us for a fun and exclusive after-hours event on the farm starting with a complimentary drink and snacks.
Love the tangy and funky flavors of pickles, kimchi and sauerkraut? Come and learn the basics of how to start fermenting at home. We will go over equipment needs, a few basic recipes and applications, as well as safety and a little science behind the ferment. Guests will head home with a jar to watch the process continue at home.
This class will be taught by Chefs Erin Connell and Chef Paula Markus, who taught popular, sold-out classes at the farm in 2024.
Chef Erin has been a prominent figure in Portland's culinary scene for nearly two decades, working at establishments such as Carafe Bistro, Papa Haydn, Tasty & Sons and Hopworks Brewery. She currently collaborates with the Sesame Collective, crafting desserts for restaurants like Shalom Y’all, Dolly Olive, and Mediterranean Exploration Company.
Chef Paula, who oversees the farm's market and grill food, is renowned for her achievements in pickling and preserving. She has been using a particular pickle recipe for decades, which has earned her two gold medals in the Portland Dill Pickles competition. She's the former owner of Chop Butchery in City Market and Chop Restaurant in St. Johns.
What to Expect
Welcome Drink: Enjoy a refreshing seasonal drink of your choice, from the farm bar, upon arrival.
Mediterranean Platter: Savor an assortment of snacks from a Mediterranean platter.
Take Home: Students will go home with a jar to watch the fermentation process continue at home.
Ages: 18+
Tickets: $60
Schedule
Farm's bar, grill & market public hours: 10:00 AM - 6:00 PM
Check-in: 5:00 PM - 6:00 PM
Workshop: 6:00 PM - 7:30 PM
Summer 2025 “Sip &” Series
This event is part of our new Summer 2025 “Sip &” Series — Wednesday evenings on the farm, after hours.
It’s all about slowing down midweek and spending time doing something with your hands, your heart, and maybe a frosé in the mix. Whether you're dyeing, fermenting, pickling, printing, or just reading quietly under our 500-year-old oak… these nights are about gathering in a relaxed, creative space and letting the farm do what it does best — inspire.