Maker Faire

Making Marshmallows   Karen Solomon
Karen Solomon, author of DIY kitchen craft manual Jam It, Pickle It, Cure It, will demonstrate making homemade marshmallows, her secret to classic campfire s'mores, and other tips for the home cook seeking alternatives to the grocery chain gunk of pre-fab bottles and boxes. Join her as she kicks the lid off of shelf-stable pantry staples and encourages food lovers and kitchen crafters to make, bottle, and eat their own edible handicrafts.

Molecular Gastronomy Presentation  
Michael Zbyszynski will present an overview of Molecular Gastronomy for cooks at home. Topics and demonstrations include basic sphereification, foams, and hydrocolloids, and building your own Sous Vide system.

Edible Pursuits Trivia   Edible San Francisco
Edible San Francisco is excited to announce our first ever Maker Faire Edible Pursuit, a food-themed trivia game featuring challenging questions about San Francisco's local food scene, kitchen know-how, and food politics. Players will compete for delicious prizes, including artisanal treats, Maker Faire gifts, and more!

Break the Rules After Knowing Them: DIY Food and Wine Pairings   Eden Canyon Vineyards
Elaine Villamin of Eden Canyon Vineyards thinks about wine pairings from the vine to your table. She will teach you how to try, buy, and pair wines with your meals by learning classic pairings and ultimately trusting your senses to bend the rules without breaking the bank.

Preserving Summer In A Jar   Alicia Preston
Pickling in a salty brine is one of the oldest known methods of preserving and adding flavor to food. Dill pickles, sauerkraut, and kim chee may be the best known examples, but any vegetable and many other foods can be salt-cured with delicious results. As a bonus, the probiotic qualities of these lacto-fermented foods make them more nutritious and easier to digest as well! Brining your own vegetables allows you to play with flavors to suit your own tastes and is a simple and inexpensive way to store and enjoy the summer harvest year-round. We'll demonstrate the process and teach the rules of thumb for making your own mouth-watering treats at home.

Affinage: The Art of Aging Cheese   Kim Iannotti
This interactive presentation will cover the different types of rinds on cheeses and how affineurs (the guys and gals who age the cheese) help develop these rinds by promoting different molds and.. yes… even bacteria.

Affinage: The Art of Aging Cheese   Kim Iannotti
This interactive presentation will cover the different types of rinds on cheeses and how affineurs (the guys and gals who age the cheese) help develop these rinds by promoting different molds and.. yes… even bacteria.

Edible Pursuits Trivia   Edible San Francisco
Edible San Francisco is excited to announce our first ever Maker Faire Edible Pursuit, a food-themed trivia game featuring challenging questions about San Francisco's local food scene, kitchen know-how, and food politics. Players will compete for delicious prizes, including artisanal treats, Maker Faire gifts, and more!

Preserving Summer In A Jar   Alicia Preston
Pickling in a salty brine is one of the oldest known methods of preserving and adding flavor to food. Dill pickles, sauerkraut, and kim chee may be the best known examples, but any vegetable and many other foods can be salt-cured with delicious results. As a bonus, the probiotic qualities of these lacto-fermented foods make them more nutritious and easier to digest as well! Brining your own vegetables allows you to play with flavors to suit your own tastes and is a simple and inexpensive way to store and enjoy the summer harvest year-round. We'll demonstrate the process and teach the rules of thumb for making your own mouth-watering treats at home.