Chicago Botanic Garden Spring 2020

64 To register, visit chicagobotanic.org/education or call (847) 835-6801. Hands-on Cooking: Make Ahead Side Dishes Create make-ahead side dishes for easy spring entertaining. You will learn to blanch and shock vegetables and prepare a roux-based sauce. Recipes include contemporary green bean gratin, carrots with soy-sesame vinai- grette, and sautéed cauliflower with brown butter and pears. Take home an herb com- pound butter and vinaigrette. Mary Kay Gill, professional culinary instructor $56/$70 | ITW Kitchen, Learning Center Monday, April 6, 6 – 8 p.m. New! Demonstration Cooking: Italian Vegetable Pasta Sauces Seasonal vegetable-based sauces shine in Italian pasta dishes. You will enjoy braised artichoke with white wine, garlic, and lemon; asparagus and mushroom sauce with caramel- ized shallots; and penne ala vodka (all recipes are vegetarian). Mary Kay Gill, professional culinary instructor $43/$54 | ITW Kitchen, Learning Center Tuesday, April 14, 11 a.m. – 12:30 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 Saturday, April 18, 10 a.m. – 12:30 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, mushroom gruyere quiche, 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 Sunday, April 19, 11 a.m. – 3 p.m. New! Hands-on Cooking: French Bistro Party Enjoy an evening learning French techniques for roasting, pan searing, and making a pan sauce reduction in this cooking class. The meal includes salmon rillettes, mélange of sautéed vegetables, hasselback potatoes, beef au poivre with cognac cream sauce, and chocolate cab- ernet cakes. 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, April 23, 6 – 8:30 p.m. New! Hands-on Cooking: Spring Veggies Discover how to shop for, store, and prepare seasonal vegetables like asparagus, peas, and fava beans. Learn how to make a spring risotto with asparagus, peas, and mint; pickled as- paragus using water-bath canning; and a fava bean crostini. Emily Paster, cookbook author and blogger $56/$70 | ITW Kitchen, Learning Center Sunday, April 26, 9 – 11 a.m. New! Demonstration Cooking: Big Batch Cooking A little bit of extra work on the weekend makes weeknight meal prep a snap. Use your slow cooker to make a pot roast for a Sunday dinner, and then explore tips and techniques to create two more meals—pot roast tacos with chimichurri and zesty bean and corn salad, and pot roast hash. Mary Kay Gill, professional culinary instructor $56/$70 | ITW Kitchen, Learning Center Sunday, April 26, 2 – 4 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, May 1, 6 – 8 p.m. Demonstration Cooking: Spring Herbs Gain inspiration for a spring brunch menu highlighting flavors and textures of herbs. In this cooking class, you will explore working with phyllo dough to prepare veggie quiche cups; spinach salad with frisee and strawber- ries; crispy polenta triangles; and chicken sau- sage patties. Pot up a miniature herb garden of fresh basil, parsley, and thyme to take home and enjoy. Mary Kay Gill, professional culinary instructor $56/$70 | ITW Kitchen, Learning Center Saturday, May 2, 10 a.m. – noon Hands-on Cooking: Knife Skills Improve your knife skills by practicing mince, dice, julienne, and chiffonade cuts in this cooking class. You will cut up vegetables for a classic rice pilaf, and watch how to prepare, cook, and carve a classic roast chicken. Take home a portion of prepped, uncooked vege- tables. Mary Kay Gill, professional culinary instructor $52/$65 | ITW Kitchen, Learning Center Saturday, May 2, 3 – 5 p.m. Regenstein School | Adult Education