Chicago Botanic Garden Summer 2019

Cooking To register, visit chicagobotanic.org/education or call (847) 835-6801. 61 Demonstration Cooking: Indian Chickpeas Discover the possibilities of cooking with chickpeas—high in fiber and protein, and gluten-free. In this cooking class, 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 Friday, August 23, 6 – 8 p.m. New! Hands-on Cooking: Honey All Day Honey adds depth, flavor, and nuance to sweet and savory dishes that can be served all day long, from breakfast to dinner. In this cooking class, you will taste honey samples and use honey to make lemon ricotta blueberry pancakes, chipotle marinated skirt steak, mixed greens with lemon-honey vinaigrette, and berry chia seed pudding. Carrie Schloss, cookbook author and profes- sional culinary instructor $60/$75 | ITW Kitchen, Learning Center Saturday, August 24, 10 a.m. – 12:30 p.m. New! Demonstration Cooking: Summer’s Bounty Corn, tomatoes, and zucchini are popular sum- mer vegetables and often, successful gardeners find themselves with an overabundance. Learn to preserve these seasonal favorites as relish, sauce, or pickles to 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 Sunday, August 25, 11 a.m. – 1 p.m. New! Demonstration Cooking: Pumpkin Challah It is traditional to make round challah at Rosh Hashanah to symbolize the never-ending cycle of years. Pumpkin, a symbolic food for Rosh Hashanah in the Sephardic world, will be used to make challah. Learn techniques for creating a stunning circular braided loaf for the holiday table. Emily Paster, cookbook author and blogger $55/$68.75 | ITW Kitchen, Learning Center Sunday, September 8, 11 a.m. – 1 p.m. Hands-on Cooking: Tapas Party Spend a fun night out with friends making delicious tapas you can easily reproduce for a summer party at home. You’ll use traditional Spanish ingredients in a variety of tapas such as manchego stuffed piquillo peppers, man- go-nectarine gazpacho, braised chicken with sherry and saffron, sauteed shrimp and mush- rooms in garlic sauce, and crispy rosemary potatoes. 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, September 12, 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 lentils in a slow-cooked style 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 Saturday, September 14, 10 a.m. – 12:30 p.m. New! Hands-on Cooking: Kreplach Kreplach are pasta dumplings filled with meat. They are a beloved traditional Jewish food from Eastern Europe and Russia, often served at dinner prior to the Yom Kippur fast. Learn to demystify the process and start making your own kreplach, just like your grandmother did! Emily Paster, cookbook author and blogger $55/$68.75 | ITW Kitchen, Learning Center Sunday, September 15, 11 a.m. – 1 p.m. New! Demonstration Cooking: Eggplant Eggplant features as a vegetable in many global cuisines. You can sample flavorful ways to prepare various types of eggplant in this cooking class, featuring such recipes as thai green curry with chicken and eggplant, Asian ratatouille, and lightened eggplant parmesan. Mary Kay Gill, professional culinary instructor $44.80/$56 | ITW Kitchen, Learning Center Tuesday, September 17, 11 a.m. – 12:30 p.m. New! Demonstration Cooking: Fall Fruit Desserts The autumn harvest provides fruit perfect for delicious desserts. In this cooking class, you will learn how to prepare tasty treats such as apple and brown butter blondies, prune plum tart, and pear pound cake, just right for an afternoon snack or completing a fall meal. Mary Kay Gill, professional culinary instructor $50.40/$63 | ITW Kitchen, Learning Center Sunday, September 22, 2 – 4 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) paratha. You will learn both dough preparation and pairing options. Shilpi Saxena, culinary instructor $60/$75 | ITW Kitchen, Learning Center Friday, September 27,6 – 8:30 p.m.