Harvest Workshops & Seminars


Harvest Workshops

Interested in learning about home brewing or making olives edible? Then you won’t want to miss one of our Harvest Workshops, where you can learn a few tricks of the trade. These mini workshops are designed to teach you the basics on harvesting at home.

Saturday, October 7

11:30 am – Harvest Workshop: A Tasting in the Dark
Garden Building; (45 min) - advance registration required: $25 (Including GA) or Tasting Pavilion ticket bundle for $75

Presented by Dr. Henry “Hoby” Wedler, co-founder of Senspoint Design, a sensory design and education company. Hoby, who was born blind, has presented similar tasting experiences for many groups (including Francis Ford Coppola Presents, Sierra Nevada, and the Robert Mondavi Institute for Wine and Food Science at UC Davis and many others) where he  offers participants an entertaining, educational, and very unique sensory experience. Participants will be blindfolded as they smell various natural aromas to enhance their ‘aromatic vocabularies’ before sampling various expertly-crafted Sonoma County wines paired with small bites. Hoby will educate participants on assessing and appreciating wine from a different perspective… particularly an insight into wine without eyesight!

Dr. Hoby Wedler has been blind since birth. He earned a Ph.D. in chemistry at the University of California, Davis. He is the founder and director of Accessible Science, a California 501(c)(3) non-profit organization, and he is a sensory expert. Hoby found his passion for food and drink and how they relate to the senses when he began hosting truly blind wine and beer experiences in 2011.  Hoby's career currently focuses on sensory design.

In 2012, Hoby was honored at the White House by President Barack Obama as one of his Champions of Change for enhancing educational and employment opportunities for Americans with disabilities.

In 2016, Hoby was recognized by Forbes Magazine as one of Forbes’ 30 under 30 in the food and drink category.

Hoby recently co-founded Senspoint LLC, a sensory advising and education company. At Senspoint, we partner with clients around the world in the food, beverage, sales & marketing and design industries to give them the sensory insight they need to succeed. Senspoint also focuses on sensory ideation to enhance our clients' marketing and design processes. While Hoby is a sensory designer, he uses sensory design to build   people-to-people, people-to-product, and product-to-product relationships.

Advanced Registration Required - BUY TICKETS or TASTING PACKAGE

 

1:00 pm Harvest Workshop: Edible Olives Without the Lye!
Garden Building; (30 min) FREE with Gate Admission
Don Landis will talk about the Olive.  Discussion will cover the many varieties of Olives, when to harvest and 3 methods to de-bitter the Olive without the lye.  How to information and demonstration showing the natural processes that have delicious results.  Recipes will be available and Don will stay after to answer questions!

Don has been making Olives edible for 25 years. For 15 years Don has been sharing his experiences, knowledge and techniques all about the Olive. From the trees to harvest to making Olives edible without lye the presentations are easy to follow and full of information. You can call him Professor Olive as he has been teaching at SRJC in the Community Ed. Department.for 3 years. He does consultations for folks at home for all aspects of the Olive. Every year in February, Don presents a all things Olive event, An Olive Odyssey, hosted by Jacuzzi Family vineyards.

The presentation at the Harvest Fair will cover the history of the Olive, the many varieties of the Olive, when and how to harvest, how to de-bitter Olives to make them edible without lye and how to store the Olives.

Sunday, October 8

11:30 am – Harvest Workshop:  Introduction to Home Brewing Workshop
Garden Annex (30 min) FREE with Gate Admission

Ron Slyh from the Sonoma Beerocrats Homebrew Club will take you through the art of homebrewing!  Included in the talk will be samples of ingredients, equipment and the process of brewing to bottling great craft beer in your home as well as sampling craft beer!

 

 

1:00 pm – Harvest Workshop:  Coffee:  Education, Tasting & Foam Art!
Garden Annex (30 min) FREE with Gate Admission

Join Rob Daly, CEO of Taylor Maid Farms and Jose Lopez, Master Roaster and his assistant, Kiki Lobato, with A'Roma Roasters for a panel discussion on the impact of coffees in the world and Sonoma County!  Learn about seed to cup sustainable practices, coffee roasting and tasting, and try your hand at foam art!

In 1993, a shared cup of coffee and some much-needed conversation during a cross-country camping trip changed Rob’s life. The coffee was good, but the connections made with total strangers while enjoying coffee was a lasting experience. Today, this experience fuels his passion for finding moments to connect people with coffee.

Rob joined Taylor Maid Farms in 1999 as their first Sales Manager. In 2006 Rob took some time away from the company, but was asked to return in 2010. With his return, Rob brought back a renewed sense of creativity and focus on finding the most environmentally sound way to run a company. He continued to look for better packaging and implementing systems and teachings that moved the company forward to his vision. Rob took on the challenge of the General Manager role one year after returning and was now able to implement many of the ideas he had worked on. Rob introduced packaging with less materials, he cut down on paper use by going all digital in the on-boarding process, a grounds for your garden program was installed and implementing an employee driven Sustainability Committee driven to reduce waste and water use.  Never resting on just good enough, he is always looking at ways to improve how Taylor Maid Farms supports itself and gives back to the community. In January of this year, Rob took the role of CEO, giving him the flexibility to select the right lane and move the company into the future.

 


Farm-to-Table Seminars

For a more in-depth experience, join one of the Farm-to-Table Seminars offering food and wine enthusiasts and beer and food enthusiasts the chance to take their knowledge to the next level. These fun and educational seminars last approximately 60 minutes and are the perfect start to a day of tasting. Learn from the experts by attending one of these educational seminars.

Saturday, October 7

11:30 am - Food and Beer Pairing
Showcase Cafe; (60 min) advance registration required: $35 (Including GA) or Tasting Pavilion ticket bundle for $85

Yes, you can pair beer and food!  Want to learn how?  Join Madeline Kelley Stewart, Chef and Innkeeper of Kelley & Young Wine Garden Inn, for a culinary pairing of food and beer! Madeline will pair St. Florian’s local craft beer with scrumptious small plates that are served at their Inn.

Madeline Kelley Stewart is a 2015 graduate of Johnson & Wales University, Providence Campus with a BS in Culinary Arts - Food Service Entrepreneurship. Not wanting to stop there and to broaden her knowledge of all beverage, she stayed a 5th year to take all the Beverage Science courses. Upon graduation, Madeline was awarded the prestigious Apprenti Cuisinier Award of Excellence for Beverage and Food Service Management.

Excited to join the family business as Chef and Innkeeper, Madeline brings 21st century inspired “down home cooking” to the family’s Kelley & Young Wine Garden Inn which is located at the crossroads of Sonoma & Mendocino Wine Country.

Madeline is involved with the local food scene, most recently as Sonoma County Harvest Fair Judge for the Appetizer & Small Plates Competition.

Advanced Registration Required - BUY TICKETS - BUY TASTING PACKAGE

 

1:30 pmCheesy Beer School
Showcase Café; (30-45 min) advance registration required, FREE with Gate Admission

This year’s seminar line-up brings back the popular Cheesy Beer School (Sponsored by Oliver's Market and Lagunitas). Learn how to pair award winning beers from Lagunitas with delectable Sonoma County cheeses from Oliver’s Market during this fun and educational course.

Wade Johnson has been working in the cheese industry for 7 years. Wade has been learning the ways of a cheese monger at Oliver’s market through their wonderful cheese departments. He runs the gourmet cheese section in the Cotati store. Wade has a deep appreciation for all things cheese - the land, the animals, the farmers, the cheese makers, the cheese, the mongers and the cheese lovers. "Cheese and beer is a very exciting new idea that is growing and becoming more popular. Between the vast flavor profiles of cheese and also with beer the possibilities are unlimited." He is looking forward to running another cheese and beer workshop for the third year in a row.

Advanced Registration Required - SIGN UP HERE

 

 

Sunday, October 8

11:30 am - Food and Wine Pairing
Showcase Cafe; (60 min) advance registration required: $35 (Including GA) or Tasting Pavilion ticket bundle for $85

Cynthia Newcomb, chef for Dutton Estate Winery, is an expert in food and wine pairing. Learn how to navigate food and wine pairings with success.  Cynthia will prepare delicious small plates paired with award winning Harvest Fair wines and educate you on how to design your own perfect pairings while dining out or at home.

Cynthia Newcomb is the Chef at Dutton Estate Winery in Sebastopol California, gardener and mentor chef with Ceres Project.

Advanced Registration Required - BUY TICKETS - BUY TASTING PACKAGE

 

1:30 pmCheesy Beer School
Showcase Café; (30-45 min) advance registration required, FREE with Gate Admission

This year’s seminar line-up brings back the popular Cheesy Beer School (Sponsored by Oliver's Market and Lagunitas). Learn how to pair award winning beers from Lagunitas with delectable Sonoma County cheeses from Oliver’s Market during this fun and educational course.

Wade Johnson has been working in the cheese industry for 7 years. Wade has been learning the ways of a cheese monger at Oliver’s market through their wonderful cheese departments. He runs the gourmet cheese section in the Cotati store. Wade has a deep appreciation for all things cheese - the land, the animals, the farmers, the cheese makers, the cheese, the mongers and the cheese lovers. "Cheese and beer is a very exciting new idea that is growing and becoming more popular. Between the vast flavor profiles of cheese and also with beer the possibilities are unlimited." He is looking forward to running another cheese and beer workshop for the third year in a row.

Advanced Registration Required - SIGN UP HERE