Chicago Botanic Garden Spring 2019

60 To register, visit chicagobotanic.org/education or call (847) 835-6801. Hands-on classes allow participants to fully participate in cooking. Demonstration classes include some interactive portions. All classes include take-home recipes and tastings. Depending on availability, some ingredients and recipes may change. Closed-toed shoes are required. We will make every attempt to accommodate par- ticipants with food restrictions by substi- tuting alternative ingredients as available, however, our kitchen is not certified gluten-free and it is not kosher. Kindly con- sider your dietary needs before enrolling. Demonstration Cooking: Whole Grains Adding whole grains to your diet helps create a healthier you. In this cooking class, discover techniques to incorporate whole wheat flour and other fiber- and vitamin-rich ingredients to your meals. Learn to make waldorf salad with steel cut oats and mushroom-barley-cashew burgers. Take home a portion of morning glory muffins. Mary Kay Gill, professional culinary instructor $44.80/$56 | ITW Kitchen, Learning Center Wednesday, April 3, 11 a.m. – 12:30 p.m. Demonstration Cooking: Umami Explore bold ingredients that add umami, the savory fifth taste, to your meals. In this cooking class, learn recipes and techniques to prepare spinach salad with warm bacon mushroom dressing; flank steak with bloody mary relish; cornbread panzanella with squash; and miso caramel sauce, a portion of which you will take home. Mary Kay Gill, professional culinary instructor $48/$60 | ITW Kitchen, Learning Center Sunday, April 7, noon – 1:30 p.m. New! Hands-on Cooking: Easy Skillet Dinners Mastering sauté and pan sauce techniques allows you to improvise with on-hand ingre- dients. In this cooking class, you’ll prepare martini mustard chicken; chicken with lemon, prosciutto, and sage sauce; sweet and sour chicken; spicy green beans; and cauliflower salad with pomegranates. Alcohol will be served in this class; participants must be 21 years of age or older. Mary Kay Gill, professional culinary instructor $89.60/$112 | ITW Kitchen, Learning Center Thursday, April 11, 6 – 8:30 p.m. Demonstration Cooking: Indian Chickpeas Discover the possibilities of cooking with chickpeas—high in fiber and protein, and glu- ten-free. 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 $50.40/$63 | ITW Kitchen, Learning Center Saturday, April 13, 11 a.m. – 1 p.m. New! Hands-on Cooking: Seasoning Techniques Using proper seasoning adds personality to your dishes. In this cooking class, learn how to apply salt, balance acidity, and add character with fresh herbs or warm spices as you prepare lemon sage brined pork chops; chicken arti- choke kabobs; and chickpea arugula and pick- led carrot salad. Make and take home a bag of brine and a portion of Provençal herb rub. Mary Kay Gill, professional culinary instructor $60/$75 | ITW Kitchen, Learning Center Sunday, April 14, 1 – 3:30 p.m. New! Demonstration Cooking: Rice and Spice Differently spiced and flavored rice dishes appear as a staple across many cuisines. In this cooking class, enjoy calypso rice and beans; Thai fragrant basmati rice; and risotto-stuffed eggplant. Mary Kay Gill, professional culinary instructor $44.80/$56 | ITW Kitchen, Learning Center Wednesday, April 24, 11 a.m. – 12:30 p.m. Demonstration Cooking: Stalks Celebrate diverse ways to use spring stalks in this cooking class. You will enjoy stir fry noodles with asparagus, mushrooms, tofu, and cashews; artichoke and goat cheese tart; and spiced rhubarb ketchup. Learn puff pastry tech- niques and take home a portion of ketchup. Mary Kay Gill, professional culinary instructor $44.80/$56 | ITW Kitchen, Learning Center Sunday, April 28, noon – 1:30 p.m. New! Demonstration Cooking: Herbs and Alliums Explore full-flavored ingredients from the plant world in this cooking class. Learn to use chives in orange and red onion salad; tarragon and parsley in leek, scallion, and fennel gratin; and oregano and basil in roasted garlic-shallot- ricotta sauce with pasta. Mary Kay Gill, professional culinary instructor $44.80/$56 | ITW Kitchen, Learning Center Saturday, May 4, 11 a.m. – 12:30 p.m. Hands-on Cooking: All About Rhubarb Learn everything you need to know about rhubarb in this cooking class. Cover the how- tos of water-bath canning, an easy method of home food preservation. Safety concerns and equipment needs will be addressed. You will make and take home a jar of rhubarb chutney, which is delicious when paired with cheese. Emily Paster, cookbook author and blogger $55/$68.75 | ITW Kitchen, Learning Center Sunday, May 5, 11 a.m. – 1 p.m. New! Hands-on Cooking: Substantial Salads Fresh and filling, salads make for easy spring entertaining. In this cooking class, you will prepare four different hearty, main-course salads: Israeli couscous with tuna; spicy shrimp avocado salad; sesame chicken noodle salad with plums; 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 $89.60/$112 | ITW Kitchen, Learning Center Thursday, May 9, 6 – 8:30 p.m. Cooking