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www.brparks.org 19
Burr Ridge Park District
and Whole Foods Market
Adult Culinary
Classes with Chef Mary Gail Bennett
Enjoy the Simple Pleasure of Cooking at Home!
A PARTNERSHIP FOR DELICIOUS
FOOD AND HEALTHY EATING
Fee $50 (55) per class 3 or more classes $45 (50) each
The fall season is upon us, the children are back in school and so it’s a great time to brush up on your cooking skills and
get new ideas for preparing delicious foods. Our Adult Culinary Classes, taught by Chef Mary Gail Bennett, will inspire and
motivate you. Demonstration, tasting, recipes, tips for preparing them are all included. BR Min/Max 5/8
About the Instructor: Chef Mary Gail
Bennett returns with a great array of
cooking classes this fall. Young chefs
will benefit from her knowledge and
passion for cooking as they learn to
incorporate health, ease and style into
their culinary endeavors and adults
will enjoy the recipes and techniques
she shares that were developed at Le
Cordon Bleu Culinary Institute. She
has been teaching for over 25 years
and studied Pastry and Culinary Arts
through the Culinary Institute at the
College of DuPage.
Updated Classic French Cooking
Thursday, September 27
9:30am – 12:00pm OR 6:30pm - 9:00pm
Code ACC1
Code ACC2
Bring the spirit of a French bistro into your home. Classic techniques made easier
will be the focus. Menu: Beef Bourguignon, Golden Puree of Potato and Carrot, Vegetable
Gratin, Chocolate Crepes with White Chocolate Mousse
Comfort Foods Italian Style
Thursday, October 11 Wednesday, October 10
9:30am – 12:00pm OR 6:30pm - 9:00pm
Code ACC3
Code ACC4
Learn the proper techniques for making delicious Risotto and perfect Lamb Shanks
along with other dishes guaranteed to make everyone smile. Menu: Butternut
Squash Risotto, Lamb Shanks Braised in Red Wine, Chicken & Vegetable Lasagna,
Pear Clafouti Torte
Baking and Pastry Techniques
Thursday, November 8 Thursday, November 1
9:30am – 12:00pm OR 6:30pm - 9:00pm
Code ACC5
Code ACC6
Learn the proper methods and techniques that professional bakers use to ensure
success in all of their baked goods. Classic techniques to help you with everything
you bake will be the focus. Menu: Pear and Almond Tart, Pastry Cream Filled Cake
with Fudge Glaze, Apple Oatmeal Fruit Crisp, Melt in Your Mouth Pan Biscuits
The Art of Seasoning & Flavoring Food
Thursday, November 15 Wednesday, November 14
9:30am – 12:00pm OR 6:30pm - 9:00pm
Code ACC7
Code ACC8
Learn the fine art of seasoning and flavoring foods that is critical to successful food
preparation. Menu: Sage and Thyme Butter Basted Poultry, Adaptable French
Vinaigrette Salad Dressing, Marinated Roasted Pork Tenderloin, Perfectly Seasoned
Sautéed Spinach
All Appetizers
Thursday, December 6 Wednesday, December 5
9:30am – 12:00pm OR 6:30pm - 9:00pm
Code ACC9
Code ACC10
Perfect for the holidays, this class is all about appetizers. Ideas, recipes and make
ahead tips for creating wonderful appetizers to serve at your next party or to make
when someone asks, "Can you bring an appetizer?" Menu: Roasted Red Pepper
Tarts, Tomato, Garlic and Cheese Puffs, Warm Mushroom Cups, Baked Crab Rangoon,
Bruschetta with Boursin