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Fermented Foods Series

Schedule and Location

Saturday, October 20 or 27, or November 3 or 10, 2018, 10:00 a.m. to noon
Location varies.
Open to participants ages 16+ (except on October 27)

  • Section A: October 20 Sourdough
  • Section B: October 27 Wine (ages 21+)
  • Section C: November 3 Fermented Cranberries Three Ways
  • Section D: November 10 Nondairy Yogurt

Fees and Registration

$29.00 member
$38.00 nonmember
(Fees include admission to the Arboretum)

BY PHONE: 630-719-2468 (Monday through Friday, 9:00 a.m. to 4:00 p.m.)

Course Description

Enjoy demos, tastings, and hands-on learning in the Fermented Foods Series at The Morton Arboretum. Fermented foods have many benefits and are delicious, too! Learn about the process of fermentation and why this ancient practice has found new life in today’s health and culinary circles. Then watch demonstrations, enjoys tastings, and assemble your own fermented recipes in our hands-on workshops.

For the hands-on workshops, all ingredients and some supplies are included. Participants need to bring a short list of kitchen supplies, such as mixing bowls, cutting boards, and kitchen towels. Details will be sent by email the week before class begins. Limit 45


October 20: Sourdough Bread

Make bakery-quality sourdough bread in your home kitchen! If you love the flavor of sourdough bread but think you could never make it at home, this class will change your mind. Learn the ins and outs of maintaining a sourdough starter and the process of using your starter to create delicious home-baked bread. Get ideas (and recipes!) for other uses for sourdough starter, such as biscuits, pancakes and pizza dough.

Similar to other fermented foods like sauerkraut, kefir, and kombucha, sourdough bread is fermented by using lactobacillus cultures. The fermentation process imparts a great depth of flavor and also breaks down the bran of the grain, making it more digestible by neutralizing the phytic acid that may lead to digestive discomfort in some people.

The first twenty students to register will take home some of the instructor’s sourdough starter.

Instructor: Emily Paster, author and founder of Chicago Food Swap
Supplies: No supplies needed.
Location: Cudahy Room, Administration Building


October 27: Wine 

Learn how to make your own wine at home. Get an equipment list and learn the step by step process of fermenting grapes to create wine. Enjoy samples and get your questions answered by expert wine-maker Greg FIscher, owner of Wild Blossom Meadery & Winery.  

For more than two decades, Wild Blossom Meadery & Winery has been a fixture in Chicago, creating wine and mead using locally produced ingredients.  With more than 30 years of winemaking experience, Wild Blossom Meadery & Winery is the first winery in Chicago and the only producer of mead on the Northern Illinois Wine Trail.

Instructor: Greg Fischer, president and owner Wild Blossom Meadery, Winery, and Brewery
Notes: Ages 21+
Supplies: No supplies needed.
Location: Cudahy Room, Administration Building

November 3: Fermented Cranberries Three Ways

Make the most of cranberries this season with healthful recipes that turn this tart, nutrition-packed fruit into delectable treats. Cranberries don’t have to be doused in sugar to taste great. Health coach and food educator Tamara Mannelly will demonstrate three ways to transform cranberries through the process of fermentation. Then make your own concoction to take home with you!

Tamara Mannelly is a health coach and real food educator.  She educates and empowers people to make healthier decisions for themselves and their families.  She owns the healthy lifestyle blog, www.ohlardy.com where she shares a variety of food recipes, DIY recipes, tips and tricks for living a healthy lifestyle with ease!

Instructor: Tamara Mannelly
Recommended ages: This class is open to participants ages 16+.
Supplies: A supply list of kitchen items will be provided.
Location: Sycamore Room


November 10: Non-Dairy Yogurt

Learn to make nut-based yogurts and add creative mix-ins for a healthy, delicious treat! Certified Health Coach Evey Schweig will explain the health benefits of yogurt and demonstrate the step-by-step process starting with fresh raw nuts, such as almonds and cashews to create a non-dairy version of this fermented favorite. Sample the end result and go home with recipes to make your own homemade yogurts.

Evey Schweig, AADP is a certified Holistic Health Coach, wife and mother of two with degrees in biology and integrated nutrition.   She is a staunch advocate of eating healthy nutritious whole foods to improve one's health and maintain a healthy weight. Evey works as a personal guide to help her clients achieve healthier more energy-filled, pain-free lives!  Schweig publishes a blog and monthly newsletter on healthy eating and lifestyle at eveyschweig.com.

Instructor: Evey Schweig, health coath
Supplies: No supplies needed.
Location: Cudahy Room, Administration Building

Course number


Course Details

Please see individual workshops above.

Fermented Foods Series