During the Fermentopia weekend join us for an evening of 'cultured' cuisine. Discover the art of fermentation in a whole new light. Each dish in the five course menu crafted by chef Brandon Highstone of Moxie Taphouse, is a culinary exploration, seemlessly paired with local wine, cider, beer, kombucha cocktail and more! Seating is limited . Reserve your spot now to taste craftsmanship and locally sourced ingredients.

This one of a kind popup dinner is at the Moxie Taphouse in Phoenix, Oregon.

FERMENTOPIA DINNER MENU

AMUSE BOUCHE

Rogue Creamery Lavender Cheddar in Phyllo Dough with Strawberry Vanilla Glaze

FIRST COURSE

Ginger Cured Salmon with Pickled Beets, Chèvre, Orange Turmeric Foam.

Pairing: gin,beet orange and ginger Moxie Brew kombucha and triple sec

SECOND COURSE

Tomato Kefir Panna Cotta with Shrimp, Parmesan, and Basil.

Pairing: Blossom Barn Cider., barrel aged

THIRD COURSE

Roasted Mushrooms with Dark Rye Bread, Edible Moss, Fermented Leek, and Truffle Oil.

Pairing: Roxy Ann Cab Franc

FOURTH COURSE

Fermented Pork Belly with Yam Purée, Asparagus, Blackberry Kombucha Demi Glaze.

Pairing: Caldera Huckleberry Hazy IPA

FIFTH COURSE

Fermented Cashew Cheese Cake with Cranberry, and Chocolate

Pairing: vodka, fermented cranberry, white crème de cacao, vanilla bitters.