We’ve got an exciting line-up of workshops for you to choose from during the festival — from hands-on workshops to presentations. And in our kimchi and kombucha classes, you even get to take home your own ferments to enjoy!

DETAILS: Our workshops are scheduled to start at the top of each hour and take place inside the warehouse area of the Chatham Hill Winery. The entrance to the workshops is on the right side on the front of the building. Please bring your ticket with you when arrive for your workshop; our volunteer will check you in when you come through the door. You may arrive for your workshop up to ten minutes before the workshop begins.

Spice It Up with Kimchi!

Bowl of kimchi

Many people have heard of kimchi, a spicy traditional Korean side dish made from vegetables and spices, but are intimidated by the thought of making it in their own home. Kimchi is a flavorful addition to soups, sauces, and stir-fries, and is receiving attention as a superfood containing probiotics and healthy-gut bacteria.

Here’s your opportunity to learn the ins and outs of making this delicious dish with local chef Mama Kwon. You will learn about traditional Korean spices and participate in the preparation of kimchi, picking up tips along the way, and leaving with a jar of ready-to-ferment kimchi and instructions on finishing the process with confidence.

The class is at 1 p.m. at the festival. Tickets are $20/person plus Eventbrite fee; refunds are available up to seven days before the workshop. Here’s the link to tickets on Eventbrite: (Image by JeongHO Suh from Pixabay)

Make Kombucha at Home!

Cultured Carolina Kombucha

Interested in the science and art of kombucha home brewing? Want to learn more about kombucha? Kombucha is a tart, slightly sweet and refreshing fermented beverage made from fermented organic tea. Today, kombucha is loved by many for its healing, prebiotic/probiotic and energizing properties. Sarah Michalski, kombucha brewer at Cultured Carolina Kombucha Company, will guide you through the home brewing process. 

Sarah Michalski, fermentation specialist will guide you through the home brewing process. The class is at 2 p.m. at the festival, and includes brewing culture and starter kombucha. We also offer private Facebook group access exclusively for our class home brewers to connect with other fermenters, have ongoing support, ask questions and share ideas. Cost of class is $20 and is open to 21 and older only. This is a 33% discount off her regular kombucha workshop price – this class is normally $30. (Class is non-refundable.)

Tickets for this event are here:

Learn the Secrets of La Farm’s Sourdough

La Farm Bakery

(SOLD OUT – sign up on waiting list at the festival) Join us to learn how to make great sourdough bread from Master Baker Lionel Vatinet of LaFarm. Lionel is the founder and head baker of the renowned La Farm Bakery in Cary, North Carolina. Recognized by the James Beard Foundation as a semifinalist for “Outstanding Baker” in 2015, 2016, and 2017, Lionel has been one of the foremost forces in American artisanal bread baking for the past 25 years, and USA Today just named La Farm one of the top 10 artisanal bakeries in North America.

The class is at 3 p.m. at the festival. Tickets for this workshop are here:

Is Fermentation Safe?

USDA Microbiologist Fred Breidt specializes in the safety of fermented and acidic foods. Although most of us eat some form of fermented food every day, the idea of fermenting our own food conjures up images of strange, iffy, and perhaps dangerous dishes. Surely it would be best to leave it to the experts. Not so, say food scientists, microbiologists, and fermentation advocates—especially in the case of fermented raw vegetables. They point out that just about any raw vegetable can be safely fermented at home, if done properly. Learn what fermentation is, its history, and how to do it safely, and be sure to bring your fermentation questions!

The class is at 4 p.m. at the festival. Tickets for this presentation are here: