Eat Real Festival Debuts Workshops

Classes on cheesemaking, fermenting, and tea-leaf-salad-making are new this year.


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Image courtesy of the Eat Real Festival

Celebrating its tenth anniversary this year, the Eat Real Festival is debuting a series of ticketed "food experiences" augmenting the array of artisan street foods, craft beers, local wines, and creative cocktails offered by nearly a hundred different vendors.

The popular free-entry festival, set for Friday through Sunday, Sept. 14 through 16 in Oakland's Jack London Square, celebrates sustainable ingredients and small- to medium-scale makers.

Vendors at this year's festival will include Gerard's Paella, Southern Comfort Kitchen, Poki Time, Frozen Kuhsterd, Bombzies, alaMar Kitchen & Bar, Clove & Hoof, Jeepney Guy, Aburaya, VegeNation, Core Nation, No Worries, and many more.

Before signing on to appear at Eat Real, each vendor committed to using at least one organic, local, or sustainable ingredient in his or her food or drink offerings.

New this year and spanning Saturday through Sunday, the educational ticketed events include a "Fermenting Rainbows" class (about fermenting vegetables that the whole family will love), a "Two Cheeses in Under 10 Minutes" class, and a "Tea Leaf Salad with Grocery Cafe" class in which chef William Lue teaches participants how to make Southeast Asian tea-leaf salad.

Presented by urban homesteader Nicole Kramer Easterday, the founder of FARMcurious in Oakland, the cheese course shows participants how to make ricotta and chèvre at home: Each cheese takes only about ten minutes to produce.

Tickets to the classes range from $5 to $35 and can be purchased here.

The festival also features an "Offal Wonderful" hog demo, live DJs, mural-painting, dessert sculptures, and more — as well as a Family Zone at Harrison Street with face-painting and a circus workshop for kids of all ages.

A portion of the festival's proceeds are allocated to support the Food Craft Institute.

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