The local food movement loves fermented foods like kefir, kraut, kimchi and kombucha. Now comes Denver’s first Cultured Foods Festival, similar to those popping up in cities like Boston, Portland, Ore., and Austin, Texas.
“We’ve had amazing feedback. It’s blowing my computer off the wall with social media like Facebook,” said Luther Green, operations manager of the newly formed , which includes farmers, restaurateurs, culinary schools and local fermentation fans.
“Denver foodies are all over the festival. All kinds of restaurants have called me,” he said.
Colorado’s cultured foods movement, he said, is partly driven by nutrition trends exploring the , which are said to help digestion.
The website (culturedcolorado.org) lists all events in the week-long festival, from Oct. 18 through Oct. 23, which take place at different locations on different days.
The Fermentation Celebration at Denver Urban Gardens on Oct. 20 features a series of workshops and talks, including such experts as fermentation revivalist Sandor Katz, whose recent book, “The Art of Fermentation,” won a James Beard award, and Kirsten Shockey, author of “Fermented Vegetables.” Tickets for this event are $60.
Katz and Shockey will also speak at a free event hosted by Denver’s Nutrition Therapy Institute on Oct. 19 from noon to 5 p.m.
On Oct. 23, there’s the Fermentation Fete at Frog Belly Farm in Longmont, hosted by Boulder Farmers Market and , which this year won a Good Food Award for its fermented vegetables. The event includes classes, a marketplace, food, drink, live music and a talk by Katz.
Tea time
Platform T, a new tea lounge that recently held its grand opening, is like a global bazaar of tea — more than 60 varieties of loose leaf tea, from the classical Lapsang Souchong to the fruity Berry Pomegranate. Each flavor profile — such as tropical, herbal, pure, fruity, chocolate and spices — is coded by color, so it’s easier to focus on your favorite style.
On the back wall, all the teas are lined up, with drawers underneath each tin of tea, which you can pull out and inhale the fragrance to see if it’s something you absolutely must try.
There are also signature drinks, such as Rice ‘n’ Nice, a base of the popped rice and green tea in Genmaicha kicked up a level with the addition of lemongrass, sage, cardamom and ginger.
At happy hour, all alcoholic beverages are $5 each, including wine, sake and such tea-infused cocktails as the Q-tini, which blends sake and vodka with cucumber and mint, finished with a sparkle of matcha.
And there are small bites from former chef Thach Tran — from fresh-baked scones to prosciutto-wrapped dates, charcuterie plates, and white-truffle egg salad tea sandwiches.
People hang out, working on laptops or socializing with friends, connecting over tea — and another Platform T is opening around Thanksgiving at 95 Lincoln St.
682 S. Colorado Blvd. 303-756-1464.
Seafood dinner
Tomorrow is the first day of Red King Crab season, and to celebrate, Dory Ford — one of the leaders in the healthy-oceans movement — is hosting the second sustainable seafood dinner at Baur’s Restaurant and Listening Lounge.
The first dinner in the series sold out, and he’s expecting this dinner to be equally popular.
“We want to start a wave,” he said, explaining his vision of creating a network of people who support .
For this dinner, “Bubbles and Bliss: An Extravagant Seafood Celebration,” he’s partnering with the popular Lobster Bliss and Ocean to Plate.
The evening starts with oysters on the half shell and lobster rolls, and continues with a trio of wild salmon in three different styles: , smoked and tartare.
Then there’s uni and king crab risotto, followed by lingcod — one of the newly popular sustainable seafoods — and Squid Ink Chocolate Cake.
Each course is paired with champagne and sparkling wine.
Reservations are recommended.
For tickets, which are $50, call 303-615-4000.
Oct. 15 from 6:30 p.m. to 9:30 p.m. 1512 Curtis St.
Colleen O’Connor: 303-954-1083, coconnor@denverpost.com or @coconnordp
