Join Chef Tracy Hayhurst for a pie-making workshop at Berkshire Botanical Garden on Sunday, Nov. 2, from 1 to 3 p.m.  Learn to master a perfect all-butter pastry crust for use in all your sweet and savory pie baking. Tracy will demonstrate making an apple tart tatin, then students will make their own apple pie to take home to bake.

Tracy Hayhurst began her culinary training in the late 1990s, attending Ballymaloe Cookery School in Ireland. In 2002, she co-founded Chubby Bunny Farm, in Falls Village, Conn., and in 2015, she returned to the kitchen in her role as chef and community outreach director at Plantin’ Seeds, connecting farmers and the community around meals highlighting the best of the season. Her passion for sharing both farming and cooking led her to Husky Meadows Farm, first as farm manager, then as culinary director for Seed and Spoon Culinary Farm Stay programming. Tracy is currently the owner of Undermountain Pantry- a micro-bakery, garden and cooking school at her home in Northwest CT.