Putzel Kitchen

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upcoming class at Chicago Botanic Garden

photo credits: Karla Livney

Demonstration Cooking: Kale

Wednesday, May 22
6 – 8 p.m.


Kale is one of the first and one of the last vegetables to harvest from the garden—a hearty brassica available from spring until fall. In this demonstration cooking class, you will learn how to harvest, cut, and store kale. Knife skills and dressing basics will be discussed. Explore a variety of kale preparations—blanching, roasting, and sautéing—to make a kale salad with a homemade lemon-herb dressing, pasta with kale pesto and seasonal vegetables, and sautéed kale with mushrooms and onions.

Registration Link

Demonstration Cooking: Beets

Thursday, June 6
11 a.m. – 1 p.m.


If you can’t beet ’em, join ’em! In this cooking class, learn how to harvest, clean, cut, and prepare beets in a variety of ways—both the colorful beetroot and its gorgeous greens. Discover how to use the beet greens raw or cooked, blanching and roasting techniques, and explore tools like a vegetable spiralizer. Prepare lavender-rosemary roasted beets with ricotta; beet hummus; beet falafel; and a summer greens salad with raw beet slices and spirals, topped with a summer herb dressing.

Registration Link

If a class is sold out, please contact CBG at (847) 835-6801 to be placed on the waitlist. The Garden will contact you if a space becomes available.