Joseph Regenstein, Jr. School of the Chicago Botanic Garden

COOKING CONTINUES: Entertaining with Tapenades, Crostini, Bruschetta, and Bread Toppers. (E) A repertoire of crostini and bruschetta can add an entirely new culinary dimension to your summer meals and backyard entertaining. Home cooks will learn how to prepare and serve a wide variety of great tasting tapenades, antipasti, and bread toppers. This demonstration will focus on the basics of preparation, featuring select popular recipes for green olive and artichoke tapenades, tomato bruschetta, and shrimp crostini. After a sample tasting, we will experiment with ingredients and then discuss how the students can quickly and easily create their own special recipes.

Tuesday, July 15, 1 – 3 p.m., Fruit & Vegetable Garden Demonstration Kitchen ($59/$74)

Healthy, Simple Fish Recipes. (E) Husband and wife team Dirk and Terry Fucik of Dirk’s Fish and Gourmet Shop will teach you how to make quick and healthy fi sh and seafood recipes. The class will make salt-encrusted snapper, smoky-salmon roulades, sole picatta and walleye sandwiches with almonds and spicy coleslaw. Come hungry and be ready to sample your way through this exciting class. Recipes will be provided.

Wednesday, July 16, 1 – 3 p.m., Fruit & Vegetable Garden Demonstration Kitchen ($59/$74)

B = Beginner   I = Intermediate   A = Advanced   P = Professional   E = Everyone!