Upcoming Events at Peggy Notebaert Nature Museum
Thu Nov 14, 10:30 AM - Sat Nov 23, 12:30 PM
2430 N Cannon Dr, Chicago, IL 60614
Community: Lincoln Park
Description
Thanksgiving Cooking Class Series: Stocks and Soup, Sides, and Apple Pie
Event Details
Master the cooking basics for your Thanksgiving dinner at Green City Market’s Thanksgiving Cooking Class Series, featuring GCM’s very own Chef Educator, Lisa Kalabokis.
This all-inclusive three-part series can be taken as individual classes, or take all three for the discounted price of $90. Chef Lisa will lead you step-by-step on how to make a seasonal fall squash soup, seasonal holiday sides, and classic apple pie made with locally sourced apples - all crafted with ingredients sourced from the sustainable farmers and vendors at Green City Market. All participants will get a chance to take home the fruits of their labor and a farmers market shopping list to prepare for their holiday dinner. Classes will take place at the Peggy Notebaert Nature Museum from 10:30am-12:30pm.
Saturday, November 9 - Fall Squash Soup and Bone Stock:
Using lesser known varieties of Nichol's Farm and Orchard fall squash, participants will learn how to break down, cook and process squash into a vegan-friendly fall squash soup that they will get to take home. Plus, there will be a demo on how to process poultry bones into a stock, using Finn's Ranch poultry.
Saturday, November 16 - Sides:
Learn how to make Scalloped Potato and Parsnip Gratin, and Creamed Kale with Garlic and Shallot Breadcrumbs using produce from Nichols' Farm and Genesis Growers. Participants will learn how to make one of the mother sauces, beschamel. Participants will take home both sides to freeze for the holiday.
Saturday, November 23 - Apple Pie:
Make the most of the apple season with an apple pie that will impress your loved ones. Participants will learn how to make pie dough along with different dough designs, and apple pie filling made with local apples from Ellis Family Farms. Participants will leave with a "take and bake" pie that can be frozen until the holiday and culinary knowledge on the different varieties of apples.
This all-inclusive three-part series can be taken as individual classes, or take all three for the discounted price of $90. Chef Lisa will lead you step-by-step on how to make a seasonal fall squash soup, seasonal holiday sides, and classic apple pie made with locally sourced apples - all crafted with ingredients sourced from the sustainable farmers and vendors at Green City Market. All participants will get a chance to take home the fruits of their labor and a farmers market shopping list to prepare for their holiday dinner. Classes will take place at the Peggy Notebaert Nature Museum from 10:30am-12:30pm.
Saturday, November 9 - Fall Squash Soup and Bone Stock:
Using lesser known varieties of Nichol's Farm and Orchard fall squash, participants will learn how to break down, cook and process squash into a vegan-friendly fall squash soup that they will get to take home. Plus, there will be a demo on how to process poultry bones into a stock, using Finn's Ranch poultry.
Saturday, November 16 - Sides:
Learn how to make Scalloped Potato and Parsnip Gratin, and Creamed Kale with Garlic and Shallot Breadcrumbs using produce from Nichols' Farm and Genesis Growers. Participants will learn how to make one of the mother sauces, beschamel. Participants will take home both sides to freeze for the holiday.
Saturday, November 23 - Apple Pie:
Make the most of the apple season with an apple pie that will impress your loved ones. Participants will learn how to make pie dough along with different dough designs, and apple pie filling made with local apples from Ellis Family Farms. Participants will leave with a "take and bake" pie that can be frozen until the holiday and culinary knowledge on the different varieties of apples.
