WILDfest.
We had so much fun this past weekend at WILDfest at the beautiful Cedar Creek Vineyards. Jesse taught a class on homemade wine, and the day was filled with many other foraging and fermenting workshops, including the amazing Doug Elliot and Sandor Katz. We met lots of wonderful folks, exchanged seeds, and basically felt guilty for spending a gorgeous, sunny day off the farm. 
ROLF AND DAUGHTERS.
Farmers don't often get to eat at the restaurants they supply. We eat a lot of really great meals with really great produce, but rarely do we get the experience of eating food in the hands of professional cooks. Then, last Friday, though none of our produce is currently on the menu, we got to experience the skills of our friend Philip Krajeck's Nashville restaurant Rolf and Daughters as diners. Oh man.We were joined for dinner by our friends The Breedings along with their respective better halves. This crew has eaten at some of the best restaurants in the country – from New York to Napa – yet by the end of the evening we all struggled to remember a meal so throughly satisfying. I fail even now to name a favorite dish of our night at R.A.D. – an appropriate acronym if ever one existed. Every dish — and there were many, many dishes — was probably my favorite.We look forward to supplying Rolf and Daughters with more food this year (and then eating there again), knowing that our food is decidedly in good hands. Anyway, I'll spare you the blabbering, let the pictures do the talking, and only add that if you are anywhere within a day or two's drive of Nashville, do yourself a favor and stop by this place.- Jesse.
WILD FEST.
Next month, on April 19th at the beautiful Cedar Creek Vineyards, I will have the privilege of presenting at the same event as one of my greatest influences, Mr. Sandor Katz. The event is called WILDfest, a celebration of foraging and fermentation, and if you are anywhere within driving distance of Somerset, KY (and perhaps even if you're nowhere near), you should absolutely consider coming!Sandor––whose latest book "The Art of Fermentation" has acquired numerous accolades included a James Beard Award and reaching the coveted New York Times Bestseller List, and whose presence could be seen all over Michael Pollan's latest work "Cooked"––is a talented and dynamic presenter. For those interested in fermentation, this is a great opportunity to better understand the necessity of fermentation and perhaps some of the basic guidelines for making consistent and healthful ferments.As if you needed any more incentive, use the code Roughdraft15 when you buy your tickets and receive ten percent off the ticket price between now and April 1st! Hannah and I will have a booth there, and I will be presenting on natural homemade wine. The Kentucky Forager, Reclaiming Your Roots, Kentucky Heartwood, as well as famed naturalist and storyteller Doug Elliot will all also be presenting. It's destined to be good times and we'd love to see you there!-Jesse.