In a neighborhood filled with red-brick apartment buildings and crumbling Craftsman homes, in one of the last bastions of what wistful residents often refer to as “Old Portland,” sits Fermenter—the city’s very own “friendly neighborhood beneficial bacteria emporium.” Peer through the massive picture windows during any given mealtime, and you’ll surely see a full house of smiling diners chowing down on massive sandwiches and colorful salads, all of which share one thing in common: they’re powered by plant-based ferments.
At the helm of it all is Chef Aaron Adams, who made a name for himself in Portland’s vegan culinary scene as the co-founder of Portobello Vegan Trattoria, and later, Farm Spirit. Both ventures proved that there was room for plant-based fine dining in a city where vegan restaurants were still dwelling on the fringes. These days, Adams’ focus is on the science of fermentation, providing Portlanders with an ever-changing menu of delights made from the symbiosis
