2014 Class and Event Calendar!

Wellspring’s Fall Events Calendar is Now Available! Click to download your own printable version to share with friends! 2014 Fall Events

Questions about classes or registration? Please contact our Education Department at (847) 946–5565

Thursday, November 6th – 6 to 8 pm
Seasonal Desserts Cooking Class - with Chef Greg Leon of Amilinda
Impress your family and friends this holiday season! Learn to create festive, seasonal desserts, using locally sourced products and seasonal produce! Chef Greg Leon will lead demos, tasting and give cooking tips. Wine served and recipes to take home!
Cost: $30 till 11/3, $35 after.

Number of Attendees

Saturday and Sunday, November 8th and 9th - 10 am to 4 pm Each Day
Traditional Food Weekend: Hands-On Learning!

Immerse yourself in a weekend workshop all about learning traditional ways to prepare nourishing, healthy foods! Led by Linda Conroy and John Holzwart of Moonwise Herbs, students will go home with the knowledge to start or expand upon their own traditional food preparation. In these hands-on workshops, students will work together, learning and creating several types of traditional food to make and take home.

Workshop participants can elect to take the whole weekend workshop (Saturday and Sunday) or individual days. The schedule for each day is listed below.

Fermented Beverages: Beer, Wine, Meade, Soda Making and more! 
Learn how easy it is to make beer, wine, meade and soda in your own kitchen. Learning the basics, participants will leave feeling confident in making their own beverages at home. Discussions about influencing your beverages with herbs and fruit for promoting health will be included. Each person will leave with a bottle that we cork together, as well as a soda culture to get them started!

You are What you Eat! The Art of Nourishing Soup Stocks
Learn to promote health through this time honored food preservation practice. This class will share approaches to creating nutrient dense bone, beef, chicken, vegetable or mushroom broths and/or stocks. The addition of herbs will also be discussed and demonstrated. Participants will create several stocks together and will take them home at the end of the day. In addition to making the stocks, recipes for using them in other meals kitchen for optimal nourishment will be shared. Class includes recipes, instruction, inspiration and stock to take home. Bring 2 x quart jars in order to take stock home with you!
Lunch this day will include a hearty soup with a rich stock base

Fermentation: Making Sauerkraut, Pickles and Beyond

  • Full day intensive Class

Preserving vegetables with live-cultures — this is Lacto-Fermentation, an ancient practice experiencing contemporary revival. In this hands-on workshop, we will learn about the science, method and magic of “wild fermentation”. We will transform local, seasonal vegetables into delicious treats. Participants will take some of our preparations to nurture at home. Samples, instruction and recipes will be provided. Please bring 2 x pint canning jars so that you can take home some of our preparations.

The cost of the workshops covers all supplies (except for canning jars) and a gourmet lunch.

Costs: $90 for one day, $160 for both days.
To register, please use the PayPal buttons below or call (847) 946–5565.

Number of Attendee and Number of Days

Attending 1 day? Which Day?

Coming from a distance? Participants have the option to stay overnight in Wellspring’s Bed and Breakfast or Hostel House for an additional cost.

Weekend accommodations at Wellspring are available to workshop participants. 1,2 or 3 nights are available. Private or Dorm style rooms are available. Shared bathrooms are available for each room option. Call for overnight pricing - (262) 675–6755

Thursday, November 13th – 6 to 8 pm
Seasonal Produce Cooking – Thanksgiving Sides - With Chef Karen Gill - The Down to Earth Chef
Forget Mushy Green Bean Casserole - the seasonal produce theme for November is Thanksgiving Side Dishes! Wellspring offers a series of monthly cooking classes, inspiring students based on veggies during their peak season! In each class, a chef leads demos and tastings, and provides healthy cooking tips. Wine served to accompany each tasting and recipe handouts to take home.
Cost: $30 for those pre-registered the Monday before, $35 at the door (if openings)

Number of Guests

Which date will you attend?

Saturday, November 15th – 10 am to 3:30 pm
Beyond the Basics Cheese Making: Gouda and Cheddar
Join home cheese maker, Linda Conroy of Moonwise Herbs, as we focus on two styles of cheese that you can easily make at home. Participants will be guided through the process of making each cheese, with a focus on details. From curd to press, you will be inspired to go home and try these yourself. Making a home cheese cave will be discussed and participants will leave with recipes, a culture and a bottle of rennet to get them started. Samples and lunch will be provided.
Cost: $70 per person until 11/12, $80 after. Includes Lunch, samples, recipes and cheese to take home

Number of Attendees

Saturday, November 22nd – 10 am to 1 pm
Jams, Jellies and Sauces for Gift Giving!
Giving a special, homemade jar of something wonderful is a long-standing holiday tradition. Join Master Preserver, Christina Ward to learn to create recipes specifically for gift giving. This is a hands-on class! All participants will work together to prepare the jams and jellies. We’ll also spend time creating unique labels and decorations for our jars. All materials will be provided!
Cost: $60/ person until 11/19, $65 after

Number of Attendees

Saturday, December 6th – 1 to 5 pm
Herbal Gift Making Workshop
Join herbalist Linda Conroy for this fun, hands-on class! Make approximately 10 herbal items to give this holiday season! Gifts made include lip balm, felted soap, herbal condiments, herbal salts, lotion bar, dream pillow, herbal tea blend, herbal massage oil and much more! Learn about herb varieties while crafting too. All supplies provided; decorative packaging provided as well.
Cost: $70 per person until 12/3, $75 after.

Number of Attendees

  • Date Change

Saturday, December 13th – 1 to 3:30 pm
Venison Sausage Making Workshop with Matthew Devan from SA Braai and La Merenda
Learn how to make venison sausage this hunting season! This workshop will offer a hands-on experience in sausage-making basics that can be applied to making sausage with any type of meat! Matthew will provide a walkthrough on prepping, seasoning, grinding & stuffing your own sausage. Students will receive guidance on how to make safe high quality product as well as proper sausage cooking and grilling tips. All students will make venison sausage to take home!
• Meat & casing will be provided. (If participants have their own venison to use, feel free to bring that along!)
• Please bring a small cooler & ice pack with you to take your product home in a safe manner.
Cost: $85 per student until 10/28, $90 after.

Number of Attendees

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