Chicago Botanic Garden Fall 2019

56 To register, visit chicagobotanic.org/education or call (847) 835-6801. Cooking All classes include recipes and tastings. Depending on availability, some ingredi- ents and recipes may change. Closed-toed shoes are required. We will make every attempt to accommodate food restrictions by substituting alternative ingredients, however, our kitchen is not certified glu- ten-free and it is not kosher. Kindly consid- er your dietary needs before enrolling. New! Demonstration Cooking: Oven Suppers Weeknight cooking is simplified by preparing everything in the oven. You will learn how to make a roux, techniques for roasting vegeta- bles, and different knife cuts during prepa- ration of chicken and wild rice stew; vegan harvest casserole; and macaroni, chile, and cheese with sheet pan shrimp fajitas. Mary Kay Gill, professional culinary instructor $56/$70 | ITW Kitchen, Learning Center Monday, September 23, 6 – 8 p.m. New! Hands-on Cooking: Breakfast Breads Healthy grab-and-go breakfasts simplify morning routines. You will learn basic batter techniques and how to modify recipes to fit your tastes. Take home a portion of each delicious bread: peanut butter banana loaf; fig, applesauce, and almond loaf; and orange, currant, and oat bran muffins. Mary Kay Gill, professional culinary instructor $50/$63 | ITW Kitchen, Learning Center Wednesday, September 25, 10 a.m. – noon Hands-on Cooking: Oktoberfest Celebrate German-inspired cuisine in this hands-on cooking class. You will learn to use a pastry bag to prepare dessert of spritz cookies, as well as make a bacon and onion tart, spiced apples and cabbage, green beans in mustard dressing, pretzel crusted pork tenderloin, and chicken braised in Riesling. Alcohol will be served in this class; participants must be 21 years of age or older. Mary Kay Gill, professional culinary instructor $89/$112 | ITW Kitchen, Learning Center Thursday, September 26, 6 – 8:30 p.m. Hands-on Cooking: Indian Breads Layered with vegetables and butter, breads are the star of an Indian meal. In this cooking class, make fresh stuffed north Indian flatbreads, known as paratha, such as aloo (potato), gobi (cauliflower), paneer (cottage cheese), palak (spinach), and lachha (layered) paratha. You will learn both dough preparation and pairing options. Shilpi Saxena, culinary instructor $60/$75 | ITW Kitchen, Learning Center Friday, September 27, 6 – 8:30 p.m. New! Demonstration Cooking: Latin American Vegetables Explore new flavors to incorporate into vege- table dishes. You will enjoy yucca with Cuban mojo criollo, Peruvian potato and bean stew with quinoa-flecked corn cakes, and Ecuadorian hominy soup. Mary Kay Gill, professional culinary instructor $45/$57 | ITW Kitchen, Learning Center Wednesday, October 2, 11 a.m. – 12:30 p.m. New! Demonstration Cooking: Pumpkins Explore the history of pumpkin as an ingre- dient, and how other cuisines cook with this iconic American vegetable. Dishes will include Italian pumpkin ravioli; chershi, a spicy Libyan pumpkin spread; and savory pumpkin pastries from Uzbekistan. Emily Paster, cookbook author and blogger $56/$70 | ITW Kitchen, Learning Center Saturday, October 5, 11 a.m. – 1 p.m. New! Hands-on Cooking: Indian Brunch A hearty vegetarian brunch is easy to make for your friends and family. You will learn tech- niques to prepare the dough for fried poori—a fresh bread made of whole wheat flour—and how to make potato curry. Complete the breakfast dishes with mango pickle and yogurt. Enjoy the brunch or bring a box to take it home. Shilpi Saxena, culinary instructor $60/$75 | ITW Kitchen, Learning Center Sunday, October 6, 10 a.m. – 12:30 p.m.