Fungi & Fermentation

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Fungi & Fermentation

Thank you to all who attended the 2019 Fungi & Fermentation event!

Event Photos

Kimchi Stew Recipe
Shared by Chef Jonathan Justus of Black Dirt Farm and based on the Ferments of Fair Share Farms

Visit our Culinary Events Page for this season’s lineup of food and fun in the Gardens.

Celebrate mushrooms and all things fermented with a daylong event featuring tastings, demonstrations and classes.

Enjoy FREE classes with topics such as growing mushrooms, making vinegar, and fish sauce (space is limited).

Live music by Maria the Mexican/Maria Cuevas, food vendor, and a ticketed beer garden showcasing regional microbrewers are also part of the fun. Admission to the beer garden is limited to those 21 years and older–ID required. Beer and food sales begin at 11 am. Last call for alcohol is 5:30 p.m.

A free make-a-mushroom hat activity is available for families during the day.

Schedule of Events

11 a.m. Cook-top demo— “Using Vinegar to Make Sauce” by chef Kara Anderson of CaVa

Noon-1 p.m. Class— Grand River Mushrooms: “Mushroom Growing 101” by Madison Larkin

1-1:30 p.m.   Cook-top demo— “Fermenting Fresh Mustard Greens,” Anourom Thomson of Anousone’s Mobile Cuisine

2-3 p.m. Class— “Fermented Fish Sauce (Padek): Cooking With It and Making It” by Anourom Thomson of Anousone’s Mobile Cuisine

3-3:30 p.m. Cook-top demo— “Cooking with Fair Share Farms”  by Jonathan Justus of Black Dirt

3:30-4:30 p.m. Class— Kombucha 101 with Sean Galloway and Amy Goldman of The Brewkery

4-6 p.m. Performance by Maria the Mexican/Maria Cuevas



Crane Brewing
Vox Vineyards
Lawrence Beer Company


Tom’s Town Distilling Co.
Grand River Mushrooms
Fair Share Farms
Born With Seoul
Boozy Botanicals
The Brewkery
KC Canning Co.

Food available for purchase

Chef Brett Atkinson of Wilma’s food truck and Indulge Catering will be serving two delicious dishes featuring Grand River Mushrooms. Each dish is available in two sizes: $5 and $10.

Smothered pork belly fries with kohlrabi kimchi mayo and oyster mushroom crema
Mushroom gnocchi with creamy Berkshire port sausage ragout