PLEASE NOTE: Proof of vaccination is required for all BBG cooking classes. Please bring your photo ID and vaccination card with you on the day of the class

Valentine’s Day is traditionally the moment to break out your most luscious chocolate desserts. Make it gluten-free? A no-brainer, right? Flourless Chocolate Cake! But we can do so much better than that. Let’s play with gluten-free baking techniques to make original and fun desserts for a night of indulgence: why not the silkiest, most divine Chocolate Tart with Marmalade Creme Anglaise? Or two of my favorite Valentine’s flavors, Passionfruit and Strawberry in a decadent yet light Mascarpone Mousse Torte. And finally, Raspberry & Chocolate Cremeux “Cheesecake Sundae” for two.

Rachel Portnoy started out as a vegetarian cook 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 in France at fine restaurants and bakeries. In 2002, Rachel and her husband, French chef Franck Tessier, moved to Lee, MA, where she fulfilled a long-term dream by opening her own bakery, Cakewalk. Rachel eventually sold Cakewalk and moved up the road to open Chez Nous where the couple focused on fresh, healthy, handmade and delicious cuisine and desserts. In 2021, pivoting their business to accommodate the new, COVID-world, they rebranded the restaurant as Cafe Triskele Kitchen & Pantry, a more casual, take-out friendly version of Chez Nous.