Sunday 13 May 2012

Fire and Ferment


Fire and Ferment

A QED Food Discovery Market

Friday 18 May  noon - 8pm

Saturday 19 May noon - 8pm

Sunday 20 May noon - 6pm



International Square 
and The Great Eastern Kitchen
(within Westfield's eclectic Great Eastern Market)
Westfield, Stratford City E20



Fire and Ferment is the first of QED's Food Discovery Markets. Gathering together food and drink by theme, they are as much symposium as market. 



It will explore the ways in which the actions of flame or fermentation can transform raw materials to extraordinary finished products. Expect to discover a startling range of items: 
  • beers and wines – especially where the fermentation has been allowed to proceed as naturally as possible;
  • sour dough breads;
  • lactically fermented vegetables, pickles and sauces;
  • fermented bean and grain products;
  • smoked meats, fish and cheeses;
  • surströmming and other fermented fish;
  • chocolate (the beans are fermented first);
  • yoghourts, buttermilk, sour creams and other fermented dairy products.

Professionally prepared examples will be available to purchase from stallholders, whilst the Great Eastern Kitchen will stage classes for the adventurous DIY food enthusiast,and will conduct a variety of tastings and workshops. A handful of specialist food producers will offer eat-on-the-spot food offerings heavily featuring the fired or the fermented. London hasn’t seen anything quite like it. 

En route to one of QED's free access tastings, workshops or demonstrations at The Great Eastern Kitchen, be sure to have a good look at the range of offerings within Westfield's Great Eastern Market. Particularly in tune with the Fire and Ferment theme are 
  • Tap East microbrewery and bar, a further venture from Utobeer
  • Karaway, Lithuanian bakery
  • El Cantara, a taste of Spain and Morocco
  • Umai/Japan Centre
  • Noshers, salmon smokers

The Programme

Events take place on the hour from noon till 7pm (5pm Sunday)

Click on the links in the sidebar to discover more.

FRIDAY


FIRE and FERMENT
The Programme


Events take place on the hour from noon till 7pm in The Great Eastern Kitchen, part of Westfield's Great Eastern Market on the lower ground floor of the centre at the Waitrose end.

FRIDAY
Noon and 1pm
Kevin Dunduru of Cultured Probiotics will demonstrate how to prepare your own lacto-fermented vegetables. Traditional in the Far East and in north eastern Europe (think kimchi, sauerkraut, proper dill cucumbers), this method of preparing vegetables is being more and more strongly linked to startling health benefits. Come along and discover what these zingy preparations might do for you...
2pm
El Cantara present some of the smoky flavours of Spain and Morocco.
3pm
Jerome Tabarie of Une Normande a Londres  leads a tasting of cheeses. As well as discovering some delicious flavours, learn about the role that fermentation has in a range of dairy products. Some of the cheeses might also show the influence of alcohol (rind-washing) or smoke.
4pm
Ubuntu is a Zulu word meaning togetherness and humanity to others. Jeremy Wickremer of Ubuntu Chocolate will explain how this philosophy is a guiding principle in his company whilst conducting a tasting of different chocolates.
5pm
Love bread? Sourdough is one of the most traditional and tasty ways of producing a raised loaf. Karaway 's Nadia Gencas shows you what it is and demonstrates the differences it makes to the qualities of the finished product.
6pm
What wine with...? QED's David Natt and foodwriter Silvija Davidson explore what wines work best with some of the smoked products available from the Great Eastern and/or QED Fire and Ferment markets. Taste along with them and see what you think.
7pm
Rauchbier, gueuze... QED's beer tasting will roam around a beery curio or two and investigate how they might fare alongside a bite to eat. 




Select from the sidebar to see Saturday and Sunday


SATURDAY


FIRE and FERMENT
The Programme


Events take place on the hour from noon till 7pm in The Great Eastern Kitchen, part of Westfield's Great Eastern Market on the lower ground floor of the centre at the Waitrose end.

SATURDAY
Noon and 1pm
Japan Centre's Umai Sushi School demonstrate how to make sushi using smoked fish and natto (a traditional Japanese food made from soybeans fermented with Bacillus subtilis.
2pm
A flight of kimchi. QED's Iain Liddell relates his experiences making kimchi and shares the results. 
3pm
Jerome Tabarie of Une Normande a Londres  leads a tasting of cheeses. As well as discovering some delicious flavours, learn about the role that fermentation has in a range of dairy products. Some of the cheeses might also show the influence of alcohol (rind-washing) or smoke.
4pm
Love bread? Sourdough is one of the most traditional and tasty ways of producing a raised loaf. Karaway 's Nadia Gencas shows you what it is and demonstrates the differences it makes to the qualities of the finished product.
5pm
Ubuntu is a Zulu word meaning togetherness and humanity to others. Jeremy Wickremer of Ubuntu Chocolate will explain how this philosophy is a guiding principle in his company whilst conducting a tasting of different chocolates.
6pm
What wine with...? QED's David Natt and foodwriter Silvija Davidson explore what wines work best with some of the smoked products available from the Great Eastern and/or QED Fire and Ferment markets. Taste along with them and see what you think.
7pm
Lifting the lid on surströmming... Surströmming is a form of fermented herring and is allegedly potent enough to make seagulls fall from the sky if a tin of it is opened on deck out at sea. How brave are you?


Select from the sidebar to see Friday and Sunday

SUNDAY


FIRE and FERMENT
The Programme


Events take place on the hour from noon till 5pm in The Great Eastern Kitchen, part of Westfield's Great Eastern Market on the lower ground floor of the centre at the Waitrose end.

SUNDAY
Noon
QED's Iain Liddell explains the intricacies of Korean drinking etiquette. Participants will get to sample either Korean wine (with or without hawthorn berries) – the alcoholic option – or coconut water,  a traditional plum drink, or the charmingly named "sunshine in the morning" for those not wanting anything alcoholic. 
1pm
What wine with...? QED's David Natt and foodwriter Silvija Davidson explore what wines work best with some of the smoked products available from the Great Eastern and/or QED Fire and Ferment markets. Taste along with them and see what you think.
2pm
tba
3pm
Jerome Tabarie of Une Normande a Londres  leads a tasting of cheeses. As well as discovering some delicious flavours, learn about the role that fermentation has in a range of dairy products. Some of the cheeses might also show the influence of alcohol (rind-washing) or smoke.
4pm
A flight of kimchi. QED's Iain Liddell relates his experiences making kimchi and shares the results.
5pm
Rauchbier... Gueuze... QED take you for a ramble round a few beery curios...



Select from the sidebar to see Friday and Saturday