Foraging, Wild Food Tasting, and Fermentation Workshop with Pascal Baudar

Register Today!

Discover Nature’s Pantry & Transform It into Gourmet Fermented Foods

Join Pascal Baudar, one of North America’s top foragers and fermentation experts for a hands-on workshop blending foraging and fermentation!

Whether you’re a beginner or a seasoned food enthusiast, this workshop will teach you how to identify edible wild plants, help the environment, and create delicious probiotic ferments—all in one day! This workshop will take place at the Wrigley Memorial and Botanic Garden from 10am-4pm.

Part 1: Foraging Walk

Many “weeds” are actually nutritious edible plants. On this guided walk, you’ll:

• Learn to identify wild edible plants, including invasive species.
• Explore how harvesting these plants benefits both you and the environment.
• Discover how wild food is also gourmet food!

Part 2: Wild Cooking & Fermentation Workshop

Back from the walk, we’ll enjoy a wild food feast before diving into fermentation basics. This session includes:

• Lacto-fermentation principles and simple at-home techniques.
• Hands-on fermenting with wild and store-bought plants.
• Tips for food safety and creative recipes.

 What You’ll Get

• A foraging and fermentation experience led by a bestselling author and expert in both fields.
• A tasting menu and drinks featuring wild and fermented foods.
• If you own one of Pascal’s books, bring it along for a personalized signing!

Whether you’re a beginner or a seasoned forager/fermenter, this class offers something for everyone.

Let’s explore nature, create something delicious, and have fun along the way!

Pricing:

• Members and Avalon Residents: $50
• Non-members: $75

About the instructor:

Pascal Baudar is a bestselling author and one of North America’s top foragers and fermentation experts. With decades of experience in wild food preparation, he has introduced thousands of home cooks, celebrity chefs, and foodies to the flavors of their landscapes. Recognized as one of North America’s top fermentation masters, he specializes in using local, wild-sourced yeast and bacteria to create innovative ferments. His workshops focus on sustainability, creative culinary techniques, and reconnecting with nature’s pantry.