Experience Level: Beginner 

Step up your baking game and skip the butter at Baking with Olive Oil on Sunday, Aug. 23 from 1 to 3 p.m. in the Allerton Dining Room. 

Chef Leah Bodine will teach students how using olive oil in sweet and savory recipes can take your baking to the next level. 

$45/person. Register here. Registration closes on Aug. 9 or when capacity is reached. All sales are final. 

Learn more about the space where your course will take place here. If you will need disability-related accommodations to participate, please email Olivia at owarren@illinois.edu. 

By attending, you consent to your image being used in Allerton marketing, social media and publications. Please alert the photographer or videographer if you do not want your image taken. 

About the Instructor 

Leah Bodine calls herself the ‘accidental chef’ with years of experience in the food industry. She started her catering company, Blue Dragonfly Catering, to express her creative mind in food preparation and cultivating recipes. She loves sharing her skills with others and seeing the fascination on students’ faces when they realize how creative they can be and how easy it is to do so. 

Her experiences in the food industry have led her to live in Paris and cater for rock and country legends. 

Experience Level: Beginner

Learn how to grow herbs in the Central Illinois climate and then taste how they are used in a meal at Cooking with Herbs from 10 a.m. to 12 p.m. Saturday, Sept. 12 in the Herb Garden and the Evergreen Lodge Classroom.

Join Kay Karnes, Master Gardener and Mid-America Gardener panelist in the Herb Garden to begin this workshop, where you will receive a tour of the garden, which is certified by the Illinois Herb Association. You will learn how to grow herbs and receive cooking tips using herbs and spices in various recipes.

Then, meet in the Evergreen Lodge Classroom for an Italian-themed lunch prepared by Leah Bodine of the Greenhouse Cafè.

$50/person. Registration closes Sept. 7 or when capacity is reached. All sales are final.

If you will need disability-related accommodations to participate, please email owarren@illinois.edu.

About the Instructor

Kay Karnes’ love of gardening began at an early age “helping” her father in his vegetable garden and has continued throughout her life.

Kay is a Champaign County Master Gardener, a member and past president of the Illinois Herb Association and has been a panelist on MidAmerican Gardener since 1995. She and her husband, Dave, live on 2.5 acres outside of Monticello. This has given her ample space to pursue her passion and retirement from the University has given her the time. Her areas of expertise are herbs, vegetables and seed saving.

About The Farms

The Farms: An Allerton Folk School, offers classes, workshops, and gatherings focusing on art, outdoor education, science, storytelling, and wellness. All experiences value hands-on, experiential teaching and learning, and are facilitated by and for the members of the community.

Find the complete Summer Session schedule here.

Experience Level: Beginner

Learn about the process of making sourdough bread at Beginner Sourdough Breadmaking on Sundays, Sept. 27 or Oct. 11 from 2 to 5 p.m. in the Mansion Kitchen and Carriage House. (Each class covers the same material.)

Instructor Hannah Fink will cover the basic biology of a ferment and what it means to a sourdough culture, how to mix sourdough, how to maintain a healthy starter in your home and the importance of baking with regionally grown grains. Students will also get hands-on experience as they learn to mix sourdough.

Prepared dough will be available to showcase baking and for students to prepare a snack toward the end of class. Students will take home their own jar of sourdough culture, a sample of gains from Janie’s Mill, as well as printouts of everything covered, simple recipes and a thorough list of resources.

$100/person. Registration will close 10 days before each course begins or when capacity is reached. All sales are final.

About the Instructor

Hannah Fink — a baker and local food enthusiast — started Tooth Butter Cottage Bakery in Urbana so she could be at home with her son and still keep her hands in dough. She revels in naturally leavened bread and quality pastries and focuses on organic whole grains, mostly stone milled from Janie’s Mill in Ashkum.

She is of the firm belief that a “toothy dose of good butter” is the best start, which led to the name of her business that bakes for special orders and pop-up collaborations with fellow creators.

Hannah started baking about 11 years ago while working in the music industry in Nashville and ended up falling in love with it enough to change careers. She started as a bread delivery driver, then worked as a kitchen manager at Pear Tree Estate in Champaign and as a pastry manager in Michigan.

Fink is a member of the Artisan Grain Collaborative and is looking forward to passing on the knowledge she has gained on breads and grains.

Experience Level: Beginner

Learn about the process of making sourdough bread at Beginner Sourdough Breadmaking on Sundays, Sept. 27 or Oct. 11 from 2 to 5 p.m. in the Mansion Kitchen and Carriage House. (Each class covers the same material.)

Instructor Hannah Fink will cover the basic biology of a ferment and what it means to a sourdough culture, how to mix sourdough, how to maintain a healthy starter in your home and the importance of baking with regionally grown grains. Students will also get hands-on experience as they learn to mix sourdough.

Prepared dough will be available to showcase baking and for students to prepare a snack toward the end of class. Students will take home their own jar of sourdough culture, a sample of gains from Janie’s Mill, as well as printouts of everything covered, simple recipes and a thorough list of resources.

$100/person. Registration will close 10 days before each course begins or when capacity is reached. All sales are final.

About the Instructor

Hannah Fink — a baker and local food enthusiast — started Tooth Butter Cottage Bakery in Urbana so she could be at home with her son and still keep her hands in dough. She revels in naturally leavened bread and quality pastries and focuses on organic whole grains, mostly stone milled from Janie’s Mill in Ashkum.

She is of the firm belief that a “toothy dose of good butter” is the best start, which led to the name of her business that bakes for special orders and pop-up collaborations with fellow creators.

Hannah started baking about 11 years ago while working in the music industry in Nashville and ended up falling in love with it enough to change careers. She started as a bread delivery driver, then worked as a kitchen manager at Pear Tree Estate in Champaign and as a pastry manager in Michigan.

Fink is a member of the Artisan Grain Collaborative and is looking forward to passing on the knowledge she has gained on breads and grains.

All Skill Levels (ages 15+)  

Make your own delicious, flaky creations at Whole Grain Pie Dough Workshop on Sunday, Nov.1 from 2-5 p.m. in the Mansion Kitchen.  

During this workshop instructor Hannah Fink will teach how to make a flaky, buttery pie crust using locally grown wheat from Janie’s Mill. Participants will work with whole grains for a flavorful and nutritious bite. Class time will allow each student to create pie dough to bring home with them as well as work with pre-made pie dough to showcase several ways to build sweet and savory treats for the upcoming season of feasts. We will utilize local and seasonal fruit and produce. Best of all, participants will snack and enjoy each other’s company!  

$85/person*. Registration closes Oct. 18 or when the capacity is reached. All sales are final.  

*Students should wear clothes suitable for getting flour on. Students should bring a rolling pie and their favorite pie recipe to share.  

Learn more about the space where your course will take place here. If you will need disability-related accommodations to participate, please email owarren@illinois.edu. 

By attending, you consent to your image being used in Allerton marketing, social media and publications. Please alert the photographer or videographer if you do not want your image taken. 

About the instructor 

Hannah Fink, a baker and local food enthusiast, started Tooth Butter Bakery locally in Urbana, IL. The bakery started as a cottage bakery, moved to a commercial space in downtown last year after several years of operation, and currently is dormant, waiting for its next configuration as Hannah is off on maternity leave with her second child. She revels in naturally leavened bread and quality pastries, with a focus on organic, whole grains, mostly stone-milled and local from Janie’s Mill in Ashkum, IL. She hopes to be a positive force in our community and centralizes her work on participating in our local food systems. Hannah has been baking bread for nearly 10 years and has been supported over the years by many mentors and inspirations, she is looking to pass on the knowledge she has gained and continue this pass-down wisdom. Bread and grains are a staple in our community, teaching the skills of baking help preserve their heritage.