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From Our Editors

Though Brittany Rice first honed her creative flair in photography school, a brief stint as a private chef inspired her to pursue her foremost passion: cooking. Today, the Cordon Bleu-certified owner of Rustik Chef draws on her experiences in the restaurant, catering, and pastry industry to prepare home-cooked meals from seasonal, organic ingredients and locally sourced cutlery. Using winemaking skills sharpened alongside her culinary chops, Rice pairs each made-from-scratch course with her own brand of wine—Millesime Cellars—made from organically grown grapes. Integrating photography into her vino business, Rice labels each bottle with a snapshot from her treks through Europe. Brittany also travels to her clients’ homes or local businesses to host private culinary programs. The intimate classes accommodate as few as two students and cover topics ranging from food and wine pairings to alphabetizing a produce drawer.

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