Chicago Botanic Garden Winter 2019

46 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! 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. 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. New! Hands-on Cooking: Winter Seafood and Salads Enjoy winter by incorporating seasonal vegeta- bles and seafood into your cooking reper- toire. Learn preparation techniques and three methods of fish cookery—boiling, sautéing, and searing— to make shrimp and crab ravioli with red pepper cream sauce, potato crusted halibut, pan seared salmon with pumpkin seed pesto, shaved apple and fennel salad, and smoky mushroom and barley salad with poblano. 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, January 9, 6 – 8:30 p.m. Hands-on Cooking: Knife Skills Practice knife cuts such as mince, dice, julienne, and chiffonade in this hands-on cooking class. Students will take home a variety of sliced vegetables and recipe ideas as well as a tasting portion of collard green salad with pickled red onion and vegetable-stuffed braided bread. Mary Kay Gill, professional culinary instructor $52/$65 | ITW Kitchen, Learning Center Monday, January 13, 6 – 8 p.m. or Wednesday, March 18, 6 – 8 p.m. Demonstration Cooking: Instant Pot Learn how to use multiple functions of an instant pot to prepare rice, make cheese, and pressure cook dried beans in this cooking class. New instant pot recipes include winter risotto with escarole leeks and dried figs, tangerine carrots with homemade ricotta, and pasta fagioli. Mary Kay Gill, professional culinary instructor $50/$63 | ITW Kitchen, Learning Center Wednesday, January 15, 11 a.m. – 1 p.m. Hands-on Cooking: Dough Workshop This cooking class features recipes and tech- niques from the dough chapter of Michael Ruhlman’s Twenty. Learn to mix, knead, roll, and cut yeast, pie, and cookie doughs for recipes such as Dutch-oven bread, cinnamon buns, Dutch apple custard pie, and Scottish shortbread. Take home overnight cinnamon buns and pie dough. Lunch will be served during class. Mary Kay Gill, professional culinary instructor $79/$99 | ITW Kitchen, Learning Center Saturday, January 18, 11 a.m. – 3 p.m. New! Demonstration Cooking: Moroccan Vegetables Moroccan flavors marry deliciously with vegetables. Enjoy smoky eggplant and tomato zaalouk, harissa roasted carrots with pistachios, cauliflower “couscous” with dried fruit and almonds, and falafel sliders with yogurt tahini sauce (all recipes are vegetarian). Mary Kay Gill, professional culinary instructor $46/$58 | ITW Kitchen, Learning Center Tuesday, January 21, 11 a.m. – 12:30 p.m.