Chicago Botanic Garden Spring 2020

62 To register, visit chicagobotanic.org/education or call (847) 835-6801. 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. 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. Hands-On Cooking: Middle Eastern Party Explore the flavors of the middle east with recipes from Yotam Ottolenghi and Sami Tamimi’s Jerusalem. You will make a dinner with exotic yet accessible ingredients: home- made hummus, spinach salad with dates and almonds; chermoula eggplant with bulgur and and yogurt; roasted chicken with clementines and arak; and sweet filo cigars. 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, April 2, 6 – 8:30 p.m. New! Tea Tasting Workshop Explore and taste several types of tea. Learn the differences between various origins, how to compare blends, and methods to brew at home. Discover how a tasting wheel can help you understand flavor profiles. Daniela Titiu, tea sommelier and blogger $72/$90 | ITW Kitchen, Learning Center Saturday, April 4, 9 a.m. – noon New! Creating Your Own Tea Blend Learn the basic principles of creating different tea blends. You will taste various teas and herbs, analyze individual flavor profiles, and make your own custom blend of tea using different herbs and flowers to enjoy at home. Daniela Titiu, tea sommelier and blogger $56/$70 | ITW Kitchen, Learning Center Saturday, April 4, 1 – 3 p.m. New! Demonstration Cooking: Passover Get inspired for Passover week with recipes from across the Jewish diaspora. You will learn to make a soup containing gondi, Persian Jews’ version of matzo balls made with ground chick- en and chickpea flour; a North African-inspired chicken with almonds and dried fruit; and a dreamy flourless chocolate cake that comes from the Jewish community of Mexico City. Emily Paster, cookbook author and blogger $56/$70 | ITW Kitchen, Learning Center Sunday, April 5, 11 a.m. – 1 p.m. Cooking