February 18 - March 19, 2023
11 am to 6 pm
Free Admission
Learn about the health benefits of consuming naturally-fermented sourdough made with ancient grains. Attend free lectures or take various fermented workshops.
General parking is $10 per vehicle.
Come explore the world of ancient grains like emmer, kamut, einkorn and spelt. From when it's planted in the ground to the moment it becomes flour, see the entire process of ancient grains. Taste different varieties and learn about the health benefits!
From how to make your own kombucha at home to wine tasting and cheese pairings, workshops on various fermentation-related topics run out the 800's hotel rooms. Many of the classes are pre-sold online.
How many different kinds of food can be made with sourdough? Made in house with organic ingredients, come taste our cheesy sourdough pizza, tartine sandwiches, or warm up with soup in a sourdough bread bowl. Pair that with our different fermented drinks at the Tipsy Sheep Tavern! Bon Appetit!
Join in on a free lecture with special guests from Zebra Organics, Organic Pastures, American Gut Project, Bread & Flours and Wildwood Oak Winery.
Workshops will be updated in January 2023.
CHARCUTERIE 101
with Amy Deaver
Saturdays and Sundays at 2pm all three weekends
Come learn all about artisan cheeses from around the world. Learn about cheeses and milk and the wonderful world of dairy and how milk is cultured for cheese. Participants will taste a variety of cheeses paired with items from 123 Farms and handmade jams from Wrightwood Cheese.
Limited to 24 participants | Cost $25
TWIRL WITH TEPACHE
with Chef Gregorio Calderin
Saturdays at 1pm all three weekends
Learn how to make this delicious fermented drink from pineapples. Full of probiotics, this beverage promotes gut helath and is the perfect refresher to enjoy all year round.
Limited to 24 participants | Cost $25
INTRODUCTION TO KOMBUCHA
with Amy Deaver
Sunday, February 27th at 11:00am
Kombucha is a fermented tea beverage that has been around for centuries but has only recently found its place on our grocery store shelves. This bubbly, tangy beverage has amazing benefits that help boost your health in so many ways. Learn how to make this amazing probiotic beverage from your very own kitchen and take home a SCOBY to begin brewing at home.
Limited to 24 participants | Cost $25
SIP LIKE A SOMM
with Anita Matlock
February 19th-20th at 12:00pm
A systematic approach to wine tasting using a tasting grid. We’ll take guests through tasting a few Wildwood Oak wines and let them practice the techniques. Participants must be 21 years of age or older.
Limited to 24 participants | Cost $25
PAIR LIKE A SOMM
with Anita Matlock
February 26th-27th at 12pm
In this interactive tasting, guests will try three remarkable pairings of wine and chocolate and learn how they compliment each other. Participants must be 21 years of age or older.
Limited to 24 participants | Cost $25
BLEND LIKE A SOMM
with Anita Matlock
March 5th-6th at 12pm
Guests will experience the process winemakers go through to make a red blend. They will try 3 different wines that create a red blend Wildwood Oak Winery offers. Participants must be 21 years of age or older.
Limited to 24 participants | Cost $25
Lectures take place in a covered tent. Please dress warm on colder days. The lecture schedule below is from 2022. The updated schedule will be posted in January 2023.
Randy Olsen of Zebra Organics
Every Saturday and Sunday at 12:00pm
CULTURED FOODS: THE OLD WORLD WAY
Learn how old-world methods of curing preserves food, its natural flavors, and its nutrients. Taste our organic, heirloom, Peruvian olives paired with a specially selected cheese. Experience the rich flavors in our fermented chocolate and rainforest honey. You’ll learn how raw honey is used in a variety of food and beverage fermentation processes and how fermenting organic cacao beans improves the nutrient value and flavor of chocolate. We’ll show you how to create unique pairings with these special artisans foods in your own kitchen at home.
Mark McAfee of Organic Pastures
Saturday, February 19th at 2:00pm
WHY IS RAW MILK FLYING OFF THE SHELVES?
Come and learn about modern-tested and safe raw milk and all of its health benefits. Learn about the direct relationship between the uncontested benefits of breastmilk and raw milk from other mammals. Join me as we discuss the newest science from milk genomics research centers from all over the world and how whole foods build and support your immune system.
Justin Shaffer of American Gut Project
Saturday, February 19th at 4:00pm
THE MICROSETTA INITIATIVE: CREATING A GLOBAL MAP OF THE HUMAN GUT MICRIOBIOME
The American Gut Project is the world’s largest crowd-sourced microbiome research project aimed to understand the complex microbial ecosystems that all of us depend on. See how your microbiome compares to others and learn how your diet & lifestyle may shape your gut microbiome!
Mark Gavigan of Bread and Flours
Sunday, February 20th at 2:00pm and 4:00pm
SOURDOUGH: IT BEGINS WITH GRAIN
Join us to understand the basic history of sourdough bread and the importance of fermentation to your gastrointestinal tract and your microbiome. Discover the benefits of sourdough and whole grains, and learn the science behind why you should be consuming sourdough and whole grain regularly.
Anita Matlock of Wildwood Oak Winery
Sunday, February 27th at 4:00pm
Saturday and Sunday, March 5th and 6th at 4:00pm
THE WINE MAKING PROCESS
Wildwood Oak Winery embraces the science and art in the winemaking process. Learn about the full process of making white and red wine. Follow the journey of the grapes from vine to bottle.
Dr. Kevin Ham of 123Dough
Sunday, February 27th at 10:30 am
THE FERMENTATION OF LIFE
What happens when you ferment flour into sourdough bread can shape your philosophy of health and life.
The Fermenter's Club
Saturday, February 26th 10:30am
INTRO TO SOURDOUGH STARTER
Learn what sourdough starter is and how to feed it properly, as well as tips and tricks to keep it healthy!
Saturday, February 26th at 2:00pm
KICKING IT WITH KOMBUCHA
Learn about this ages-old probiotic beverage , how to care for your SCOBY and the health benefits of incorporating kombucha in your life.
Saturday, February 26th at 4:00pm
WHAT ELSE CAN YOU DO WITH YOUR SOURDOUGH STARTER?
Baking sourdough can sometimes add up to a lot of waste, especially when it comes to feeding your starter. No more discarding leftover starter - let's use it to make something else just as yummy!
Sunday, February 27th at 2:00pm
INTRO TO SOURDOUGH
Whether you want to learn a new fermenting skill, love to bake, want bread that is better for you and easier to digest, or you just love sourdough - now if the time to bake it yourself! Learn tips and tricks as well as why sourdough is great for you.
Sunday, March 4th at 2:00pm
INTRO TO SOURDOUGH
Whether you want to learn a new fermenting skill, love to bake, want bread that is better for you and easier to digest, or you just love sourdough - now if the time to bake it yourself! Learn tips and tricks as well as why sourdough is great for you.
EATERY HOURS 11 AM to 6 PM
All foods are made in-house by our on site kitchen. We incorporate ingredients from our own organic farm and are offering delicious items highlighting fermented foods that promote gut health. A few of the menu offerings can be see below:
1. Parking Entrance
2. 123 Dough Sourdough Bread Marketplace
Purchase organic sourdough bread mad in-house using ancient grains. sample culinary items from 123 Farm, fermented food and drinks and more!
Information Desk
Come to the information desk to pick up your membership card, register for available workshops or to ask questions.
3. Sourdough Eatery and Dining Hall
From soups served with sourdough, tartines, and sandwiches, to sourdough pizza and sourdough desserts, the culinary team from our farm have prepared a variety of menu items that allow you to taste sourdough in different ways. food may be consumed indoors at the dining hall.
The Tipsy Sheep Tavern
Our bar has been decorated in preparation for our next festival (our annual sheep shearing held on Saturdays and Sundays from March 12 to April 3). Sip on fermented drinks as well as some sheep-inspired cocktails and our signature lavender drinks.
4. Workshops
Reserve your seat to participate in your choice of topics related to fermented foods and drinks hosted inside our former 800's hotel suites. classes can be booked online (please check late January 2023).
5. Free Lectures
Attend any of our free lecture on topics ranging from sourdough grains to raw milk. Lectures are held in a covered tent outdoors. In the case of rain, the lectures may be moved indoors to the dining hall (#3 on the map).
6. General Parking
7. Vendor Village
vendors offering their selection of fermented foods including cheese and wine, and handmade goods.
8. Organic Galleries
A parade of eight shops, each themed around a product from our farm, and a cafe featuring desserts made with sourdough starter. Products can be purchased by bringing a completed order form to the fulfillment center.
9. Sheep Baa-zaar
Offering sheep-themed goods and other novelty gift items.
With a health-focused and family-centered theme, the festivals and events hosted at 123 Farm (located at Highland Springs Ranch & Inn) is a relaxing weekend getaway. With the fresh air and tall trees that shade the property, we invite you to come taste our food made from scratch and learn about the history of the ranch.
Get a close-up view of how our sheep are shorn and how we process our wool. Guests can learn about natural dyes, how to wash wool, and visit our farm to feed our organic sheep.
Saturdays & Sundays
March to April
Join us as we celebrate the blooming of our organic lavender. Stroll through 20 acres of lavender, taste lavender-infused food, drinks and desserts. Shop our lavender-themed marketplace and ride a wagon tour of the grounds.
Open select days
May to July
Join us outdoors with food from the grill, lavender cocktails, live music (on select days), marketplace shopping and a display of over 400,000 lights.
Thursdays-Sundays
5-10 pm
Free admission
September to October