Find additional information, including farmers market locations, at. Time will tell if Wild West Ferments instigates the widely adopted revival of this age-old practice as Cowgirl Creamery did for artisan cheesemaking, but as probiotic-rich fermented foods continue to build momentum, it’s clearly a favorable time to provide enlightenment along with a whole host of tasty, curated foods.īeginning July 1, West Marin Culture Shop is open from 10 a.m. By incorporating educational workshops and experiential learning opportunities into their homegrown enterprise, they are intent on spreading awareness and inspiration about the health maintenance and disease prevention benefits, and the dynamic flavor profiles, created by this food preservation and processing technique. What sets this gourmet food outlet apart is the owners’ deep commitment to demystifying the ancient craft of fermentation. Have it straight up or float-style poured over Double 8 Dairy buffalo milk gelato. On the beverage front, wild fermented seasonal fruit juice sodas are on tap, starting with strawberry and apple lemon. will sell its products at the West Marin Culture Shop. culinary and healing mushrooms and growing kits from Dream Farm Mushrooms and local farm flowers can also be found.Ĭourtesy of Mill Valley Pasta Co.Mill Valley Pasta Co. will be present, and mineral-rich sea salt from Hog Island Oyster Co. Dooryard Provisions and Mill Valley Pasta Co. Picnic gatherers have lots of options, including an extensive selection from “all of the local cheese producers,” hot-from-the-oven baguettes from neighboring Brickmaiden Breads, crackers, honey, pickles and jams.Ĭanteen Meats, which butchers, salt cures, ages and packages its pasture-raised meats in San Rafael (and soon Petaluma), is setting up a “shoplette” inside the building. On a sandwich, you’ll find it layered with avocado, pepper relish and chimichurri and with housemade lamb merguez sausage.Ī few other Farmer’s Wife menu highlights include an albacore tuna melt with red onion, “proper” mayo, chimichurri, pepper relish and spicy pickles organic chicken breast with Solano Mushroom Farm medley, roasted peppers, basil walnut pesto and arugula and a vegan club with thinly slice madeleine veggies, curry hummus, avocado and pickled beets. “From the beginning, (Kendra’s) been using our products in her grilled cheeses,” says Regalbuto about their “friend in food.” This includes the 24 carrot gold turmeric sauerkraut that, as per the label, was a custom request by Kolling and has become a part of Wild West Ferments’ main line offerings. In addition to following its predecessor in embracing organic practices and local agriculture, the expansive shop will serve as a culinary destination for an enticing array of artisan foods, picnic fixings and refreshments in a micro food hall format. Seasonal organic produce from farms within 100 miles are fermented with wild indigenous yeasts and bacteria to create signature and custom sauerkrauts preserved lemons root-based kimchi Moroccan beets probiotic tonics and Point Reyes pickles. Like Cowgirl, and with the mentoring guidance of its cheesemakers, the former hay barn is serving as the production facility for their award-winning (in this case pickled) products that are available at more than 200 stores in California. Inverness native Maggie Levinger and her husband, Luke Regalbuto, who founded their small-batch fermented foods company Wild West Ferments in 2010, are ambitiously deepening their roots in the town they have called home for 14 years. Will history be repeating itself with the July 1 opening of West Marin Culture Shop in the same iconic location? Courtesy of Canteen MeatsSan Rafael-based Canteen Meats will open a “shoplette” inside the West Marin Culture Shop.
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