Chicago Botanic Garden Spring 2020

To register, visit chicagobotanic.org/education or call (847) 835-6801. 65 Cooking Demonstration Cooking: French Vegetables Learn to incorporate a variety of French flavors and herbs into vegetable dishes in this cooking class featuring all new recipes. Enjoy a light lunch of onion, fennel, and leek gratin; baked cherry tomatoes Provençal; and asparagus en croute. Mary Kay Gill, professional culinary instructor $43/$54 | ITW Kitchen, Learning Center Wednesday, May 13, 11 a.m. – 12:30 p.m. Hands-on Cooking: Tapas Party Spend a fun night out with friends making delicious tapas you can easily reproduce for a spring party at home. Use traditional Spanish ingredients in new, seasonal recipes: red onion and orange salad, smoked paprika and potato spread, serrano wrapped tuna with romesco sauce, and chicken in garlic sauce. 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, May 14, 6 – 8:30 p.m. New! Demonstration Cooking: Jewish Dairy For the Jewish holiday of Shavuot, the tradition is to eat foods containing dairy. Learn how to make authentic New York style cheesecake to be enjoyed with a seasonal fruit topping; cheese blintzes from Emily’s great-grand- mother’s recipe; and pashtida, Israel’s version of a cheese and vegetable quiche. Emily Paster, cookbook author and blogger $56/$70 | ITW Kitchen, Learning Center Sunday, May 17, 9 – 11 a.m. New! Hands-on Cooking: Sweet Splurges Satisfy your sweet tooth creating luscious and elegant desserts for entertaining. Learn to pair chocolate with complementary fruit flavors, how to temper chocolate, and techniques for preparing an egg-based custard as you make chocolate berry bread pudding, truffle tart with macaroon crust, and white chocolate and pear mousse. Mary Kay Gill, professional culinary instructor $60/$75 | ITW Kitchen, Learning Center Sunday, May 17, 2 – 4:30 p.m. Hands-on Cooking: Substantial Salads Fresh and filling, salads make for easy spring entertaining. In this cooking class, you will pre- pare four different hearty, main-course salads: orzo and tuna salad, spicy shrimp avocado salad, Asian chicken noodle bowl with peanut dressing, and antipasto pasta salad. 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, May 19, 6 – 8:30 p.m. New! Demonstration Cooking: Rubs and Marinades Get ready for summer grilling in this cooking class. Enjoy horseradish-infused flank steak with bloody Mary relish, chicken and arti- choke kabobs, and tequila pork tenderloin with smoky hominy. You will mix up your own Provençal herb rub and fragrant chili rub to take home, as well as a batch of tequila marinade. Mary Kay Gill, professional culinary instructor $56/$70 | ITW Kitchen, Learning Center Wednesday, May 20, 3 – 5:30 p.m. New! Demonstration Cooking: Summer Cocktails and Appetizers Get ready for outdoor summer parties. You will learn to pair delicious cocktails with tasty ap- petizers for easy entertaining. Enjoy black-eyed pea crostini, deviled BLT eggs, pimento cheese bites, and smoky sorghum-glazed chicken wings. Alcohol will be served in this class; par- ticipants must be 21 years of age or older. Mary Kay Gill, professional culinary instructor Sonja Kassebaum, Northshore Distillery $89/$112 | ITW Kitchen, Learning Center Thursday, June 4, 6 – 8:30 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 slow- cooked lentils and discover ways to use herbs and spices in a variety of recipes: dal makhani (vegetarian chili), cumin-flavored long grain basmati rice, and cool cucumber mint yogurt dip. Shilipi Saxena, culinary instructor $56/$70 | ITW Kitchen, Learning Center Friday, June 5, 6 – 8:30 p.m. Hands-on Cooking: Preserving the Harvest Learn to eat more seasonally and locally throughout the year by canning, fermenting, dehydrating, and freezing. You will practice step-by-step methods for water-bath canning and fermentation. Safety concerns and equip- ment needs will be discussed. Emily Paster, cookbook author and blogger $56/$70 | ITW Kitchen, Learning Center Saturday, June 6, 9 – 11 a.m. Hands-on Cooking: Food Processor Basics Discover the multiple uses of food processors in this cooking class. Learn to use the grating, slicing, and mixing functions to create may- onnaise, pesto, biscuits, and a pea and pesto pasta salad. Take home a complete layered vegetable salad. Students are encouraged to bring their own food processor. Please open and wash food processors before class. Mary Kay Gill, professional culinary instructor $56/$70 | ITW Kitchen, Learning Center Sunday, June 7, 2 – 4 p.m. Hands-on Cooking: Summer Seafood and Sides Celebrate summer by incorporating warm-sea- son herbs and vegetables into your seafood repertoire. Learn preparation techniques and three methods of fish cookery—high heat grilling, marinating, and poaching—making bourbon-glazed salmon with firecracker slaw, herb-crusted cauliflower steaks with toma- to-bean relish, grouper ceviche with chile and lime, and butter poached shrimp with fresh corn grits. 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, June 9, 6 – 8:30 p.m. New! Hands-on Cooking: Spring Fruits Strawberries and rhubarb are springtime favorites. Learn how to make the most of these beloved ingredients both together and individ- ually by baking and preserving. You will make a tangy rhubarb chutney that is delicious paired with cheese, a strawberry balsamic jam, and an old-fashioned strawberry-rhubarb pie. Emily Paster, cookbook author and blogger $56/$70 | ITW Kitchen, Learning Center Sunday, June 14, 9 – 11 a.m.