You are here

Spring Plant-Based Cooking

When: 
Friday Midnight
Where: 

Berkshire Botanical Garden

This class, led by Rachel Portnoy on Friday, April 19, from 6 to 8 p.m., will focus on demystifying plant-based ingredients and recipes, resulting in incredible flavor combinations to taste and explore. Participants will explore vegan, vegetarian and veggie-forward appetizers, main dishes and desserts to satisfy all tastebuds!

Rachel Portnoy started out as a vegetarian cook as a graduate student in the 1990s, 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, opened Cakewalk Bakery and Chez Nous Restaurant in Lee, Mass. Rachel now works as a culinary and baking instructor/demonstration chef at Canyon Ranch.

 

Help Our Garden Grow!

Your donation helps us to educate and inspire visitors of all ages on the art and science of gardening and the preservation of our environment.

All Donations are 100% tax deductible.