Chicago Botanic Garden Fall 2019

Regenstein School | Adult Education 58 To register, visit chicagobotanic.org/education or call (847) 835-6801. Demonstration Cooking: Vegetarian Soups Warm up with comforting and healthful vege- table soups. You will discover how to prepare a basic stock and a ginger fennel stock that form the foundation of a mushroom wonton soup; a roasted carrot, sweet potato, and ginger soup; and a winter vegetable barley soup. Take home portion of stock. Mary Kay Gill, professional culinary instructor $49/$62 | ITW Kitchen, Learning Center Monday, October 21, 6 – 7:30 p.m. Demonstration Cooking: Fish Cookery Different types of fish need various preparation techniques. You will learn three methods to prepare fish: steaming, baking, and poaching. All new recipes include black pepper sake mus- sels with granny smith apples, tasty fish bake, milk-poached sole with bok choy and green curry, and salt-baked beet and citrus salad with almond gremolata. Mary Kay Gill, professional culinary instructor $56/$70 | ITW Kitchen, Learning Center Sunday, November 3, 4 – 6 p.m. Demonstration Cooking: Root Vegetables Autumn harvest brings a bounty of root vegetables. You will explore a variety of recipes that bring out the best of the fall garden: roasted parsnip, turnip, and rutabaga; jicama, red pepper, and pear with cilantro dressing; autumn tabbouleh; and wild rice and celery root chowder. Mary Kay Gill, professional culinary instructor $45/$57 | ITW Kitchen, Learning Center Tuesday, November 5, 11 a.m. – 12:30 p.m. Hands-on Cooking: Greek Party Explore Greek flavors and ingredients in this fun cooking class. You will prepare and enjoy vegetarian moussaka, country salad, lamb meatballs with tzatziki, and swordfish skewers with ouzo bbq sauce. Learn to use phyllo dough to make an apple baklava. 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, November 7, 6 – 8:30 p.m. Hands-on Cooking: Indian High Tea Indian street food and chai tea are perfect for parties. You will make a platter of vegetable pakoras: tomatoes, onions, mushrooms, and spinach dipped in gram (chickpea) flour to make crunchy fritters. Complete the vegetarian snack spread with masala chai, a hot beverage infused with herbs. Shilpi Saxena, culinary instructor $60/$75 | ITW Kitchen, Learning Center Sunday, November 10, 10 a.m. – 12:30 p.m. New! Demonstration Cooking: Asian Vegetables Versatile vegetables adapt well in different cuisines from around the world. You will discover new flavors to incorporate into veg- etable-focused dishes in Szechuan yard-long beans, mung bean pancakes with quick pickled kimchi, and kale and lentil bowl with Thai almond sauce. Mary Kay Gill, professional culinary instructor $45/$57 | ITW Kitchen, Learning Center Tuesday, November 12, 11 a.m. – 12:30 p.m. Hands-on Cooking: Knife Skills Improve your knife skills by practicing mince, dice, julienne, and chiffonade cuts in this cook- ing class. You will cut up vegetables for a clas- sic rice pilaf, and watch how to prepare, cook, and carve a classic roast chicken. Take home a portion of prepped, uncooked vegetables. Mary Kay Gill, professional culinary instructor $52/$65 | ITW Kitchen, Learning Center Monday, November 18, 6 – 8 p.m. New! Hands on Cooking: Jewish Rugelach The most beloved cookie in the Jewish baking pantheon, rugelach are classic crescent-shaped cookies made with a cream cheese dough and filled with jam, dried fruit, and nuts. Learn how to make the flaky dough, two ways to shape the rugelach, and how to select the best combination of filling. Emily Paster, cookbook author and blogger $56/$70 | ITW Kitchen, Learning Center Saturday, November 23, 11 a.m. – 1 p.m. New! Hands-on Cooking: Cookie and Candy Workshop Get inspired for holiday parties, gift giving, and dessert exchanges in this cooking class. You will make peppermint snowballs, chocolate cherry hazelnut bars, tipsy turtle bark, and peanut brittle. Take home a portion of each sweet treat. Mary Kay Gill, professional culinary instructor $60/$75 | ITW Kitchen, Learning Center Tuesday, December 3, noon – 2:30 p.m. New! Hands-on Cooking: Appetizer Workshop Appetizers set the stage for holiday entertain- ing. You will prepare butternut squash and ha- zelnut tart; chicken curry triangles; black forest ham and tomato topped brie wheel; rosemary roasted almonds; and basil, zucchini, and pine nut triangles. Take home samples of several recipes. 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 Monday, December 9, 6 – 8:30 p.m. Demonstration Cooking: Indian Chickpeas Discover the possibilities of cooking with chickpeas—high in fiber and protein, and gluten-free. In this cooking class, you will learn how to incorporate the vibrant flavors of India in a variety of different gluten-free dishes including chickpea avocado salad and chickpea masala curry served with basmati rice. Shilpi Saxena, culinary instructor $50/$63 | ITW Kitchen, Learning Center Friday, December 13, 5 – 7 p.m. New! Demonstration Cooking: Hanukkah Olive oil is a traditional ingredient in foods for celebrating Hanukkah around the world. In this class, we will learn all about extra virgin olive oil and new ways to use it for Hanukkah, including olive oil ice cream and an Italian olive oil cake. Emily Paster, cookbook author and blogger $56/$70 | ITW Kitchen, Learning Center Sunday, December 15, 11 a.m. – 1 p.m Good group of people…delicious food…and some food for thought.