Caroline Lewis
A graduate of the Robert Reynolds Chef Studio in Portland, OR, Caroline is a regular chef instructor at In Good Taste, where she offers mostly hands-on French and Italian classes as well as a popular seasonal farmers market series. In addition to teaching, Caroline and husband Larry co-own two businesses in the Portland area. In their primary business, Verdura Culinary Gardens, the Lewises design, build and maintain organic raised-bed vegetable gardens to encourage people to eat better and learn to garden in their own back yards. They also own the private events catering company, Fleur de Sel Cuisine, featuring local, organic Mediterranean-inspired menus.
Caroline’s culinary teaching focuses on the connection between garden and table and on the importance and pleasure of working with local, organic ingredients. Her eclectic cooking style reflects her formal studies in French, Italian, Indian and Mexican cuisines. The technique-focused classes that Caroline teaches at In Good Taste explore authentic regional cuisines, with an emphasis on learning to cook based on what is seasonally available in the garden or at the market. Caroline's favorite classes to teach are those that focus on the basics of a specific construct - such as making risotto or pizza - and then explore the many ways a recipe can be modified to suit what's available or the cook's preferences that day.
Caroline is a member of Oregon Tilth, Slow Food USA, and Chefs Collaborative. She is also a contributing writer to Culinate, writing blog postings exploring organic growing techniques and how to take advantage of the seasonal harvest. When they're not in the garden or the kitchen, the Lewises divide their time between their family home in St. Rémy de Provence and various tropical scuba diving destinations.
Caroline’s culinary teaching focuses on the connection between garden and table and on the importance and pleasure of working with local, organic ingredients. Her eclectic cooking style reflects her formal studies in French, Italian, Indian and Mexican cuisines. The technique-focused classes that Caroline teaches at In Good Taste explore authentic regional cuisines, with an emphasis on learning to cook based on what is seasonally available in the garden or at the market. Caroline's favorite classes to teach are those that focus on the basics of a specific construct - such as making risotto or pizza - and then explore the many ways a recipe can be modified to suit what's available or the cook's preferences that day.
Caroline is a member of Oregon Tilth, Slow Food USA, and Chefs Collaborative. She is also a contributing writer to Culinate, writing blog postings exploring organic growing techniques and how to take advantage of the seasonal harvest. When they're not in the garden or the kitchen, the Lewises divide their time between their family home in St. Rémy de Provence and various tropical scuba diving destinations.