Join the chef/educator team of Stephen and Julie Browning of Prairie Whale restaurant on April 4 from 10 – 1 at Berkshire Botanical Garden for a garden-inspired, hands-on workshop making a variety of homemade filled pastas including tortellini, ravioli, and agnolotti. Pastas will be incorporated into dishes emphasizing local, seasonal ingredients. Selecting quality ingredients and pasta-making equipment will also be discussed.
A native of Flemington, New Jersey, chef Stephen Browning trained at the Culinary Institute of America in Hyde Park, NY. Settling in New York City after graduation, Stephen cooked at esteemed Manhattan institutions such as Lutece and the “21 Club”, and at Bayard’s where he was Sous Chef before heading across the bridge to Brooklyn, becoming Executive Chef at Flatbush Farm, one of Brooklyn’s first farm-to-table restaurants, as well as Sous Chef at Marlow & Sons and Diner.
In 2012, Stephen left the urban confines of NYC to settle in the Berkshires, accepting an offer to launch Mark Firth’s “Prairie Whale” as its Executive Chef. Sourcing nearly all ingredients from local farms, Prairie Whale has lived up to its portly name as a giant success. Now, Stephen and his wife Julie Browning (a public school teacher) are combining Stephen’s love of cooking with Julie’s education background to share culinary techniques, stories, and seasonal local ingredients with a wider audience. Their small cooking classes assure an intimate, “hands-on” atmosphere and a winning recipe for culinary education.
Sponsored by Guido’s Fresh Marketplace . BBG members $55, nonmembers $65. Register at https://www.berkshirebotanical.org/events/handmade-filled-pasta-spring
