Event brings tangy tastes to downtown Phoenix
By Jim Flint for Ashland.news
Downtown Phoenix is poised to bubble over once again when Fermentopia returns Saturday and Sunday, Jan. 24-25, from 11 a.m. to 5 p.m., transforming the heart of town into a two-day celebration of all things tangy, cultured, funky and flavorful.
Approaching its second annual winter edition — and building on both a strong January debut and a harvest edition last fall — Fermentopia has established itself as one of Southern Oregon’s most distinctive culinary festivals. The event brings together more than 35 curated vendors from across Oregon and Northern California, along with chefs, brewers, winemakers and artisans who specialize in the ancient, and newly rediscovered, art of fermentation.
More than 35 vendors are expected to participate.
From small-batch cheeses and sourdough breads to miso, pickles, cider, natural wines, kombucha, hot sauces, chocolates and craft beer, Fermentopia offers a hands-on tasting experience designed as much for curiosity as for indulgence. Complementing the food and drink are artisan goods such as fermentation crocks, handcrafted pottery, cutting boards, cookbooks and finishing salts.
“The response to Fermentopia has been incredible,” said Karolina Lavagnino of Wild Thyme Productions, the festival’s organizer. “What started as a celebration of fermentation has grown into a weekend of culinary events, exploration, education, and fun.”
The third edition is designed to build on that momentum, “bringing together even more artisans and culinary experiences that showcase why fermented foods and beverages are having such a renaissance,” she said.
A block party with a village vibe
One of Fermentopia’s defining features is its walkable, multi-venue layout. The main hub is the Phoenix Plaza Civic Center, 220 N. Main St., with satellite stops at Oregon Cheese Cave at 312 N. Main St. and Moxie Brew Taphouse, 106 E. 1st St. — all within easy strolling distance.
The design turns downtown into what Lavagnino describes as an urban block party with the soul of a village market. Admission, covering all three Fermentopia venues, is $7 per day, with kids 12 and under free.
Vendors are enthusiastic about returning.
“They truly love the energy of the event and it’s urban block party vibe,” Lavagnino said. “The design gives people a reason to explore, taste, stroll to the next place, grab lunch and explore more. People hang out with us for hours on end, and vendors love this atmosphere of a village market.”
That lingering, communal feel helps explain why the festival has drawn such strong attendance across age groups.
“Fermentopia brings together multiple generations,” Lavagnino said. “The festival welcomes young adults craving analog, hands-on experiences alongside foodies, wellness enthusiasts, fermentation experts and curious newcomers ready to discover new products and skills.
She said the weekend is designed for connection.
“It’s a time when families and friends can gather to share meals, taste bold flavors, learn from diverse artisan makers and stock winter pantries with intention,” she said.
Trusted favorites, fresh finds
Lavagnino curates the vendor lineup with an eye toward discovery, blending favorites with fresh finds each year.
“I am always on a lookout for new, exciting products that I can introduce to the Fermentopia participants,” she said. “This coming January we will welcome Tortuga Gordo Fermented Sauce, the Philosopher Foods, Gut Nuts, the Salty Goat Creamery, Bigfoot Cider Co., among others.”
That mix of innovation and tradition underscores Fermentopia’s broader mission: celebrating fermentation not only as a flavor enhancer, but as a time-tested way communities have preserved food, supported health and brought people together through winter for centuries.
Beyond the marketplace
While the vendor marketplace runs from 11 a.m. to 5 p.m. Saturday and Sunday, Fermentopia extends beyond daytime browsing this year with three ticketed culinary experiences.
Beginning at 6 p.m. on Friday, Jan. 23, the Fermentopia Social at Oregon Cheese Cave will offer an evening of artisan cheeses paired with local wine, cider, and beer.
The Fermentopia Dinner will be held at 6:30 p.m. Jan. 24 at Moxie Brew Taphouse. A five-course menu by Moxie Brew’s chef Brandon Highstone will highlight fermented ingredients paired with both alcoholic and nonalcoholic beverages.
Then, on Jan. 25, a “Seed to Plate” Fermentopia Brunch will be served at Side Yard Farm & Kitchen, 180 N. Main St. Crafted by chef-owner Stacey Givens, the brunch will celebrate the journey from raw ingredient to finished dish. There will be two seatings, at 9:30 a.m. and noon.
The festival is produced by Wild Thyme Productions in partnership with Medford Food Co-op, Oregon Cheese Cave and Moxie Brew Taphouse. Tickets, vendor information, and reservations for the dining events are available at theFermentopia.com, with updates on Instagram at @theFermentopia. As menus are developed for the special events, updates will be posted on the website and on social media.
Whether visitors come to stock their pantries, meet the makers or simply taste something unexpected, Fermentopia promises a flavorful midwinter escape — one bubbling crock, sour loaf and shared table at a time.
Freelance writer Jim Flint is a retired newspaper publisher and editor. Email him at [email protected].
