Chicago Botanic Garden Winter 2019

Cooking To register, visit chicagobotanic.org/education or call (847) 835-6801. 47 Demonstration Cooking: Vegetarian Dips Vegetable- and nut-based dips and spreads are convenient, nutritious, and perfect for game-time snacking. Learn to use a food pro- cessor and immersion blender to make pea avocado hummus, artichoke-spinach-white bean spread, black bean and mango salsa, and Middle Eastern roasted red pepper and walnut puree (all recipes are vegetarian). Mary Kay Gill, professional culinary instructor $46/$58 | ITW Kitchen, Learning Center Tuesday, January 28, 11 a.m. – 12:30 p.m. New! Demonstration Cooking: Cheese Making Goat milk cheese is delicious, inexpensive to make, and easy. Learn an overview of simple cheeses (chevre, fromage blanc, feta), equip- ment, and the supplies needed to get started in your own kitchen. Each student will take home a container of farmstead goat cheese from the creamery at Gretta’s Goats. Eric Strong, head cheesemaker, Gretta’s Goats $68/$85 | ITW Kitchen, Learning Center Saturday, February 1, 1 – 3 p.m. Hands-on Cooking: Classic Cakes In this baking class, master baking techniques such as using an egg foam, methods for creaming butter, and buttercream frosting basics. Learn to prepare a variety of cakes: orange chiffon, yellow layer cake with choc- olate buttercream frosting, and sour cream coffee cake. Take home a portion of layer cake and two mini-bundt cakes. Mary Kay Gill, professional culinary instructor $60/$75 | ITW Kitchen, Learning Center Tuesday, February 4, 1 – 3:30 p.m. Demonstration Cooking: Classic Indian Meal Experience an evening in New Delhi as you learn to prepare an authentic North Indian vegetarian meal. Watch how to make lentils in a slow- cooked style and discover ways to use herbs and spices in a variety of recipes: dal makhani (veg- etarian chili), cumin-flavored long grain basmati rice, and cool cucumber mint yogurt dip. Shilipi Saxena, culinary instructor $56/$70 | ITW Kitchen, Learning Center Friday, February 7, 6 – 8:30 p.m. Donstration Cooking: Sourdough Bread If you love the flavor of sourdough bread but think you could never make it at home, this class will change your mind. Learn how to maintain a sourdough starter and the process of using it to create home-baked bread. Get ideas and recipes for other ways to use the starter, such as biscuits, pancakes, and pizza dough. Take home a portion of starter and get started baking. Emily Paster, cookbook author and blogger $56/$70 | ITW Kitchen, Learning Center Saturday, February 8, 9 – 11 a.m. Hands-on Cooking: Fermenting Vegetables Learn how to ferment vegetables in a saltwa- ter brine, creating an environment in which probiotics can flourish, to achieve tasty, tangy vegetable pickles. Learn the how and why of lacto-fermentation including the salt-to-water ratio, the proper fermenting environment, and knowing when your pickles are ready. You will prepare your own jar of vegetables in brine to bring home and ferment with confidence. Emily Paster, cookbook author and blogger $56/$70 | ITW Kitchen, Learning Center Saturday, February 8, noon – 2 p.m. New! Demonstration Cooking: Savory Vegetables Savory umami flavors pack a punch in vegetable-based dishes. Enjoy mushroom Bolognese, “burned” carrot sandwich and cannellini bean spread, and five-vegetable miso soup (all recipes are vegetarian). Mary Kay Gill, professional culinary instructor $46/$58 | ITW Kitchen, Learning Center Tuesday, February 11, 11 a.m. – 12:30 p.m. Hands-on Cooking: Delhi’s Charm Date Night Enjoy a romantic evening learning about Indian culture and cuisine. Start with vodka gol gappas, a street-food snack. Then, pre- pare an authentic, full-course Indian dinner including vegetarian curry, butter chicken, yogurt dip, and peas pulao. Naan and dessert complete the meal adventure. Alcohol will be served in this class; participants must be 21 years of age or older. Price is for two people. Shilipi Saxena, culinary instructor $178/$224 | ITW Kitchen, Learning Center Thursday, February 14, 6 – 8:30 p.m. New! Hands-on Cooking: Beautifully Bitter Bitter flavors require delicate techniques to showcase their full potential. Explore the best way to use sharp flavors in the following recipes: pear-topped toast with honey-tahi- ni ricotta, mustard greens with ginger and cilantro, beef and butternut squash chile colorado, chicken schnitzel with grape- fruit-celery slaw, and matcha biscotti with bittersweet drizzle. Mary Kay Gill, professional culinary instructor $60/$75 | ITW Kitchen, Learning Center Sunday, February 16, 4 – 6:30 p.m. New! Demonstration Cooking: Taste of Mardi Gras Celebrate Mardi Gras with traditional Cajun and Cajun-inspired cooking. Learn how to prepare the essential element of dark roux. Enjoy corn maque choux, Cajun chicken stew, saffron rice with two onions, and sticky toffee banana cake. Mary Kay Gill, professional culinary instructor $48/$60 | ITW Kitchen, Learning Center Tuesday, February 25, 11 a.m. – 12:30 p.m. New! Hands-on Cooking: Pizza and Beer Party Parties come together easily with food your guests help assemble. This hands-on cooking class will provide you with the basics to throw a fun party. Make an IPA onion dip, find out how to create a build your own flatbread pizza bar, and make chocolate stout truffles. Alcohol will be served in this class; partici- pants must be 21 years of age or older. Mary Kay Gill, professional culinary instructor $89/$112 | ITW Kitchen, Learning Center Thursday, February 27, 6 – 8:30 p.m. Hands-on Cooking: Eggs Successful egg cookery involves finesse and delicacy. Master a variety of techniques in this cooking class: poaching, making soufflé, using a ricer (for finely textured egg salad), simmering hollandaise sauce, and timing of soft- and hard-boiled eggs. You’ll enjoy eggs Sardou, farmhouse egg salad, zucchini frittata, and mango polenta soufflé. Mary Kay Gill, professional culinary instructor $50/$63 | ITW Kitchen, Learning Center Saturday, March 7, 10 a.m. – 12:30 p.m. New! Demonstration Cooking: Mexican Vegetables Learn to incorporate a variety of Mexican flavors and spices into vegetable dishes in this cooking class. Enjoy a light lunch of jicama av- ocado salad, tamal Azteca, and chayote squash with guajillo dressing (all recipes are vegetarian). Mary Kay Gill, professional culinary instructor $46/$58 | ITW Kitchen, Learning Center Tuesday, March 10, 11 a.m. – 12:30 p.m.