Chicago Botanic Garden Winter 2019

Regenstein School | Adult Education 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 flat breads, 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, March 13, 6 – 8:30 p.m. New! Demonstration Cooking: Air Fryer Do you own an air fryer—the trendy new kitch- en appliance—but are worried that you are not getting the most out of it? Learn techniques to make your favorite fried foods healthier as well as how to whip up tasty and quick family meals. Recipes from Epic Air Fryer will include breakfast, appetizers, main courses, and desserts. Emily Paster, cookbook author and blogger $56/$70 | ITW Kitchen, Learning Center Saturday, March 14, 9 – 11 a.m. Hands-on Cooking: Irish Tea Spend an afternoon baking at this Irish cooking class. Learn how to make two different kinds of scones, both sweet and savory. Featured recipes include smoked trout and cucumber toasts, date and bacon scones, Irish oatmeal and maple scones, and Guinness stout cup- cakes. Take home baked goods to share at your next afternoon tea. Mary Kay Gill, professional culinary instructor $64 /$80 | ITW Kitchen, Learning Center Tuesday, March 17, 2 – 4:30 p.m. New! Hands-on Cooking: Flavor Building Workshop Elevate everyday dishes with advanced season- ing skills by exploring cooking techniques to build layered flavors. Featured recipes include cucumber and avocado salad, zucchini baba ganoush, aglio e olio with slow-roasted toma- toes, white bean ragout with trout, mushroom duxelles, sage-brined pork chops with lemon caper butter, and brown butter chocolate chip cookies. Mary Kay Gill, professional culinary instructor $64/$80 | ITW Kitchen, Learning Center Sunday, March 22, 2 – 4:30 p.m. 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 Sunday, March 29, 2 – 4:30 p.m. 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; participants must be 21 years of age or older. Mary Kay Gill, professional culinary instructor $89/$112 | ITW Kitchen, Learning Center Tuesday, March 31, 6 – 8:30 p.m. Good group of people…delicious food…and some food for thought.