Chicago Botanic Garden Summer 2019

Regenstein School | Adult Education 58 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. 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 dif- ferent 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. Hands-on Cooking: Eggs Successful egg cookery involves finesse and delicacy. Master a variety of techniques in this cooking class: poaching, making soufflé, using a ricer (for finely textured egg salad), simmer- ing hollandaise sauce, and timing of soft- and hard-boiled eggs. You’ll enjoy eggs Sardou, farmhouse egg salad, zucchini frittata, and mango polenta soufflé. Mary Kay Gill, professional culinary instructor $50.40/$63 | ITW Kitchen, Learning Center Saturday, June 22, 10 a.m. – 12:30 p.m. New! Demonstration Cooking: Honey Tasting Honey varietals range from delicate acacia to robust buckwheat. You will learn about ten types of honey, exploring the nuances of color, viscosity, flavor, and smell. Gather tips and techniques to make informed choices in your honey purchases, and take home recipe samples to incorporate honey into your home cooking repertoire. Carrie Schloss, cookbook author and profes- sional culinary instructor $23.20/$29 | Classroom 1, Learning Center Sunday, June 30, 2 – 3 p.m. New! 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 grill- ing, marinating, and poaching—making fire- cracker salmon, herb-crusted cauliflower steaks with tomato-bean relish, grouper ceviche with chile and lime, carrot slaw with walnut oil and honey, 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 $89.60/$112 | ITW Kitchen, Learning Center Tuesday, July 2, 6 – 8:30 p.m. New! Demonstration Cooking: Summer Berries Summer is the season for local blueberries, raspberries, blackberries, and more. Learn to turn these seasonal favorites into jam, flavored vinegar, and other preserves that you can enjoy all year long. This class will also cover the basics of water-bath canning. Emily Paster, cookbook author and blogger $55/$68.75 | ITW Kitchen, Learning Center Saturday, July 13, 9 – 11 a.m. Demonstration Cooking: Sauces for Grilling Delicious fruit and vegetable sauces adapt well to grilled foods. In this cooking class, you’ll get an introduction to sauce-making basics, using an immersion blender, making vinaigrette, and braising and roasting methods. Seasonal pro- duce shines in blackberry ancho sauce, roasted yellow pepper and onion coulis, mushroom Bolognese, and chimichurri. Mary Kay Gill, professional culinary instructor $44.80/$56 | ITW Kitchen, Learning Center Saturday, July 13, 2 – 3:30 p.m. New! Hands-on Cooking: Classic Cakes Celebrate Bastille Day and “let them eat cake” in this hands-on baking class. You’ll master baking techniques such as using an egg foam, methods for creaming butter, and buttercream frosting basics as you prepare a variety of cakes: orange chiffon, yellow layer cake with chocolate buttercream frosting, and sour cream coffee cake. Mary Kay Gill, professional culinary instructor $60/$75 | ITW Kitchen, Learning Center Sunday, July 14, 2 – 4:30 p.m. Cooking