Berkshire Botanical Garden
Rachel Portnoy will lead this class on creating delicious, gluten-free desserts for the holiday table. The challenges of holiday baking are mostly self-imposed, but they're real: The pies - how many to make? The cookies - how many to decorate? Make it delicious! Make it different! Make it special! We hear you and are ready to heed your call. Even better, we're ready to show you how to make special holiday desserts that are fun to bake, delicious and gluten-free. All Berkshire Botanical Garden cooking classes are sponsored by Guido’s Fresh Marketplace.
Rachel Portnoy started out as a vegetarian cook during her time as a graduate student in England in the 1990’s, and then moved on to specialize in pastry at Le Cordon Bleu in London. She worked at French fine dining and Michelin-starred restaurants in New York, Washington D.C. and London, as well as at fine restaurants and bakeries in France. In 2002, Rachel and her husband, French chef Franck Tessier, moved to Lee, MA, and there Rachel fulfilled a long-term dream by opening her own bakery, Cakewalk. She eventually sold Cakewalk and moved up the road to open a restaurant on Main Street with Franck called Chez Nous, where the couple focus on fresh, healthy, handmade and delicious cuisine and desserts.
Pre-registration is Required