Chicago Botanic Garden Summer 2019

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 Thursday, July 18, 6 – 8:30 p.m. Hands-on Cooking: Garden Party Appetizers Spend a fun night exploring delicious recipes easily reproduced at home in this cooking class. Ingredients in the dishes—corn fritters with aged cheddar, zucchini cilantro soup shooters, tomato crostini with whipped feta, scallion crepes with roasted eggplant filling, and shochu watermelon lemonade—highlight the best summer produce. You will learn knife cuts, crepe-making, and frying, braising, and marinating techniques. Mary Kay Gill, professional culinary instructor $60/$75 | ITW Kitchen, Learning Center Saturday, July 20, 4 – 6:30 p.m. New! Demonstration Cooking: Buzzing for a Picnic Versatile honey, with its flavors, smells, and sweetness, enhances summer picnic recipes. In this cooking class, taste honey samples and learn to use different varietals to create capo- nata, curried chicken salad, kale, clementine, and hazelnut salad; Tuscan farro; and honey whole wheat pretzel bites with honey mustard dipping sauce. Carrie Schloss, cookbook author and professional culinary instructor $44.80/$56 | ITW Kitchen, Learning Center Sunday, July 21, 1 – 2:30 p.m. New! Hands-on Cooking: Fermenting Kraut Learn how to ferment cabbage in a saltwater brine, creating an environment in which pro- biotics can flourish, to turn it into tasty, tangy sauerkraut. Learn the how and why of lac- to-fermentation including salt-to-water ratio, proper fermenting environment, and knowing when your sauerkraut is ready. Prepare your own jar of kraut to bring home and ferment with confidence. Emily Paster, cookbook author and blogger $55/$68.75 | ITW Kitchen, Learning Center Sunday, August 4, 11 a.m. – 1 p.m. Hands-On Cooking: Stir Fry Stir-fry recipes are an easy way to incorporate flavors, colors, and textures into meals. In this cooking class, you will learn to cut ingredients to the proper, consistent size for quick cooking, and how to mix and match ingredients. Fea- tured recipes include cauliflower and maitake mushroom, orange-cilantro salmon with bok choy, Kung Pao chicken, lemon beef with vege- tables, and white and brown rice blend. Mary Kay Gill, professional culinary instructor $60/$75 | ITW Kitchen, Learning Center Sunday, August 4, 4 – 6:30 p.m. New! Demonstration Cooking: Savory Summer Pastries Basic pastry doughs serve as a base in both sweet and savory recipes. You will watch how to prepare an assortment of quick doughs for summer meals such as cream cheese dough in corn and ham empanadas, pâte à choux pastry in tomato basil ricotta eclairs, and biscuit dough in herbed biscuits with chorizo gravy. Mary Kay Gill, professional culinary instructor $50.40/$63 | ITW Kitchen, Learning Center Saturday, August 10, 11 a.m. – 1 p.m. New! Hands-on Cooking: Fermenting Pickles Learn how to ferment cucumbers in a saltwater brine, creating an environment in which probiotics can flourish, to turn them into tasty, deli-style pickles. Learn the how and why of lacto-fermentation including salt-to-water ratio, proper fermenting environment, and knowing when your pickles are ready. Prepare your own jar of pickles to bring home and ferment with confidence. Emily Paster, cookbook author and blogger $55/$68.75 | ITW Kitchen, Learning Center Saturday, August 17, 9 – 11 a.m. New! Hands-On Cooking: Middle Eastern Party Explore the flavors of the middle east with rec- ipes from Yotam Ottolenghi and Sami Tamimi’s Jerusalem. You will make a dinner with exotic yet accessible ingredients: homemade pita with hummus, spinach salad with dates and almonds; chermoula eggplant with bulgur, yo- gurt, and preserved lemon; roasted butternut squash and red onions with tahini and za’atar; chicken with clementines and arak; and sweet filo cigars. 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, August 22, 6 – 8:30 p.m.