Chicago Botanic Garden Fall 2019

Cooking To register, visit chicagobotanic.org/education or call (847) 835-6801. 57 New! Hands-on Cooking: Pasta Workshop Master the art of making fresh pasta. You will learn techniques for mixing and rolling pasta dough from scratch to use in chard- and cheese-stuffed ravioli with herb butter sauce and linguine with jumbo cheesy meatballs. Take home a batch of ravioli. Alcohol will be served in this class; partici- pants must be 21 years of age or older. Mary Kay Gill, professional culinary instruc- tor $89/$112 | ITW Kitchen, Learning Center Thursday, October 10, 6 – 8:30 p.m. Demonstration Cooking: Apple Pie Baking Baking the perfect apple pie is possible. Learn techniques for baking traditional apple pies using conventional and heirloom varieties. You will learn to choose the right apples to make the perfect pie and explore the variety of crusts from historic times to modern day that are fast and easy to master. Dan Bussey, apple historian and preserva- tionist $40/$50 | ITW Kitchen, Learning Center Saturday, October 12, 9 – 11 a.m. Demonstration Cooking: Apple Cider Making apple cider at home is extremely easy and is only limited by your imagination. One of the first and most popular beverages of the American colonies, it fell from favor for decades but is now seeing a resurgence. Learn to make cider using locally sourced apples and simple equipment. Explore the history and craft of making your own cider. Dan Bussey, apple historian and preservationist $40/$50 | ITW Kitchen, Learning Center Saturday, October 12, 1 – 3 p.m. Demonstration Cooking: Mushrooms Discover the versatility of mushrooms in this cooking class featuring preparation tips and basic cooking methods. You will enjoy mush- room yogurt lettuce cups, portobello cheese “steaks,” mixed mushroom lasagna, and French onion and mushroom broth soup. Mary Kay Gill, professional culinary instructor $45/$57 | ITW Kitchen, Learning Center Tuesday, October 15, 11 a.m. – 12:30 p.m. New! Hands-on Cooking: Braising Workshop Breaking down a chicken and braising the parts saves money and imparts tons of flavor. You will cut up a whole chicken, take home the breasts, use the backbone and wings for stock, and braise the thighs and legs in an assortment of recipes: coq au vin, chicken vesuvio, Chinese red cooked chicken, and chicken chile verde. Mary Kay Gill, professional culinary instructor $64/$80 | ITW Kitchen, Learning Center Saturday, October 19, 2 – 4:30 p.m.