Sweet Treats to eat

Exhibit

Continuing my Nana's tradition of using only local and best quality ingredients, modern recipes meet classical techniques in my kitchen. I feel Nana's love when I bake, love I gladly share with you.


ART OF DEHYDRATING: Dehydrating Pineapples into a Hibiscus Flower

Presenter

Demonstrating how to make pineapples into the shape of a hibiscus flower using a dehydrator or an oven. Showing the process from cutting the pineapple, the necessary tools to properly dehydrate the pineapple to for the shape of the hibiscus flower through the use of dehydrator and an oven. Showing possible decorating options and uses for the dehydrated pineapple flower.



Compass Green

Exhibit

Compass Green takes sustainability education to at-risk youth via a 25ft mobile greenhouse. Compass Green will be teaching various aspects of Biointensive Sustainable Mini-farming, for the rural or urban eater.


Wet Block to Finish Product

Presenter

This presentation will cover the basics of making beef jerky from prepping the meat, various methods of marination/seasoning, and dehydration. We will talk a little about what Oaktown Jerk has done over the past year, followed by Q&A.


Making the Perfect Dip

Presenter

Learn to create the perfect dips by pairing spice packets with various bases to best enhance the flavor of your final dish! Spice packets contain dehydrated vegetables, herbs, spices and cheese with no added salt or sugar. Dip base options include Greek yogurt, hummus, sour cream, cream cheese and mayonnaise. n * which spice packets naturally pair best with each base optionn * how to choose the appropriate base for your purposen * how to create your family's favorite healthy dip basen


gastronomy + chocolate: make unique dessert!

Presenter

Have you ever wondered how science can be applied to sweets? We have done some delicious experimentation and are bringing you a taste of what is possible with modern cuisine. Explore gastronomy at it's best and learn about spherification, the art of chocolate ganache and making dessert a truly unique experience!u00a0


Making Bean to Bar Chocolate at Home

Presenter

Making chocolate can be simple and satisfying. Learn how you can make bean to bar chocolate without a massive factory. Most of the equipment you need you probably have and we'll talk about how to get the beans!


Forage Kitchen

Exhibit

Forage Kitchen is a co-working space for food. A Maker space for food creators in Oakland California. Forage Kitchen is folks starting food businesses, but also a home for anyone who loves to eat.


Making Marshmallows

Presenter

Learn how easy it is to make marshmallows at home! A fun project that can get the whole family involved.



DIY Tea Blending

Presenter

At DIY Tea Blending, you will learn how to craft your very own tea blend utilizing your senses of smell and taste. Christopher Coccagna, Certified Tea Specialist, and Master Tea Blender for T-WE TEA will teach you about tea then turn you loose!




Mushroom Cultivation

Presenter

This presentation will provide faire goers all they need to know to go home and start growing mushrooms! Hands on will be offered all day both days of the faire at our booth to reinforce what is taught in the presentation. nWe will also offer folks the chance to make their own kit to take home so they can get started right away!



Your Sustainable Home Brewery: Crash Course In Building it and Using it

Presenter

Presented by the author of the new book Sustainable Homebrewing, this workshop will focus on making choices for equipment and ingredients that are kind to the environment when setting up a home brewery. Also, the best techniques for brewing sustainably will be discussed as part of an overview of home brewing. A good summary of the key steps to making good beer will be included. Some hands on features can be included if the workshop is held at the location of the Sustainable Homebrewing Exhibit.