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Fermentation dinner with Sobremesa // March Field Trip Sup Club dinner

  • Bread and Butter Farm 200 Leduc Drive Shelburne, VT (map)
Wild fermentation is a way of incorporating the wild into your body, becoming one with the natural world.

— Sandor Katz, fermentation revitalist

Join us for a Field Trip Sup Club dinner at Bread and Butter Farm on March 19 to meet and taste Sobremesa's delicious ferments. Grown and wild fermented on their farm Wild Rhythms in Marshfield, VT, Sobremesa's diverse line up of fermented vegetables and brines are a delicious and healthful way to enjoy Vermont's bounty throughout the entire year. Caitlin and Jason will introduce us to their family-run operation before sitting down to dinner.
All Field Trip Sup Club members are invited to meet at 5:30 pm at Bread and Butter Farm in Shelburne, VT.

This is a family style meal made of mostly local and whole foods. It
has been specially tailored and prepared to compliment the four
different fermented sides of vegetables made by Sobremesa.


This is a free dinner for Field Trip Supper Club members to gather and meet!

monthly membership costs $55 and availability is limited

Caitlin and Jason settled onto their own land, Wild Rhythms Farm in Marshfield, VT in November 2014. At the farm, they grow vegetables organically and raise their own meat including lambs, chickens, ducks and guineas. They are passionate about food preservation and eating local year-round. They named their business "Sobremesa," after the Spanish word that refers to the time spent lingering around the table after a meal, sharing food-induced conversations.

In 2015 Sobremesa was the winner of the Healthy Living Local food business pitch competition, now their ferments can be found year round at the Burlington Farmer’s market and Healthy Living in South Burlington, VT.