Chicago Botanic Garden Spring 2019

To register, visit chicagobotanic.org/education or call (847) 835-6801. 61 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 lentils in a slow-cooked style and discover ways to use herbs and spices in a variety of recipes: dal makhani; cumin-flavored long-grain basmati rice; and cool cucumber mint yogurt dip. Shilipi Saxena, culinary instructor $56/$70 | ITW Kitchen, Learning Center Friday, May 10, 5 – 7:30 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 11, 10 a.m. – noon New! Demonstration Cooking: Smart Snacks Satisfy between-meal cravings with home- made, healthy snacks. Learn how to prepare orange chipotle spice pecan mix; pickled vege- tables; and spinach white bean and tofu spread with baked pita chips. You will also take home a snack-size portion of maple chile popcorn. Mary Kay Gill, professional culinary instructor $44.80/$56 | ITW Kitchen, Learning Center Wednesday, May 15, 11 a.m. – 12:30 p.m. New! Hands-on Cooking: Spring Desserts Indulge your sweet tooth in this cooking class, featuring tasty desserts incorporating bright spring flavors. You will make and take home a portion of each recipe: coconut macaroons; lemon ginger ice box pie; and almond cherry biscotti. Mary Kay Gill, professional culinary instructor $60/$75 | ITW Kitchen, Learning Center Sunday, May 19, 1 – 3:30 p.m. 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). You will learn dough preparation and pairing options, and take samples home. Shilpi Saxena, culinary instructor $60/$75 | ITW Kitchen, Learning Center Monday, June 3, 5 – 7:30 p.m. Demonstration Cooking: Instant Pot Make your meal preparation easier using the pressure cooker function of an instant pot. In this cooking class, learn to prepare all new rec- ipes including beer and mustard pulled turkey; caramelized onion with brown rice and lentil burgers; and farmhouse egg salad. Mary Kay Gill, professional culinary instructor $50.40/$63 | ITW Kitchen, Learning Center Tuesday, June 4, 11 a.m. – 1 p.m. Hands-on Cooking: Cooking with Beer Beer serves as a marinade, adds depth and fla- vor, and provides lift to batters. In this cooking class, you will explore techniques to make beer- glazed beans; sriracha almonds; tri-tip steak with fire beer marinade; beer-battered tofu tacos; and stout crème anglaise with seasonal fruit. Alcohol will be served at this class; partici- pants must be 21 years of age or older. Mary Kay Gill, professional culinary instructor $89.60/$112 | ITW Kitchen, Learning Center Thursday, June 6, 6 – 8:30 p.m. New! Demonstration Cooking: Sourdough Bread If you love the flavor of sourdough bread but think you could never make it at home, this class will change your mind. Learn how to maintain a sourdough starter and the process of using it to create home-baked bread. Get ideas and recipes for other ways to use the starter, such as biscuits, pancakes, and pizza dough. Take home a portion of starter and get started baking. Emily Paster, cookbook author and blogger $55/$68.75 | ITW Kitchen, Learning Center Saturday, June 8, 9 – 11 a.m. Hands-on Cooking: Five Ways to Preserve 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 addressed. Emily Paster, cookbook author and blogger $55/$68.75 | ITW Kitchen, Learning Center Saturday, June 8, noon – 2 p.m. Hands-on Cooking: Knife Skills Improve your knife skills by practicing mince, dice, julienne, and chiffonade cuts in this cook- ing class. You will put together mango spring rolls, prepare ingredients for lemon-beef stir fry, and assemble components to take home for an Asian ratatouille. Mary Kay Gill, professional culinary instructor $52/$65 | ITW Kitchen, Learning Center Sunday, June 9, 2 – 4 p.m. New! Hands-on Cooking: Asparagus Asparagus is one of spring’s most anticipated and versatile vegetables. Learn to select the best asparagus, how to store them, and different preparation methods. Recipes include a spring risotto with asparagus, peas, and mint, and an Italian-inspired asparagus preserved in oil. You will make and take home a jar of pickled asparagus. Emily Paster, cookbook author and blogger $55/$68.75 | ITW Kitchen, Learning Center Saturday, June 15, 9 – 11 a.m.