Eating seasonally can get a little tricky in the time between the seasons. On March 2 from 2 – 5 at Berkshire Botanical Garden, join cookbook author Alana Chernila for meal to the transition from winter to spring with a menu from her three cookbooks. This will be a hands-on class, so push up your sleeves and get ready to make Winter Borscht, Herb and Goat Cheese Popovers, Radicchio and Chickpeas with Creamy Lemon Dressing, and Baked Apples with Maple Ice Cream. We’ll discuss how to find and store the best vegetables, as well as tricks to bring out the best in every root and leaf. We’ll wrap it up with a light meal together, to truly celebrate the bounty of the Berkshires.
Alana Chernila is the author of three books: The Homemade Pantry, The Homemade Kitchen, and Eating From the Ground Up: Recipes for Simple, Perfect, Vegetables. She also writes, cooks, teaches cooking and cheese making, and blogs at EatingFromTheGroundUp.com. Alana is the Marketing and Special Events Manager for Guido’s Fresh Marketplace in Great Barrington and Pittsfield. Sponsored by Guido’s Fresh Marketplace. $45 for BBG members, $55 for nonmembers. Register at https://www.berkshirebotanical.org/events/winters-end-feast-celebrate-transition-seasons
