Mar
25
6:30 PM18:30

FISH TALES

Fear of fish can afflict even the most confident cook. Fear no more; Chef Ana Sortun will guide you through cooking methods like roasting, searing, caramelizing and baking.

Ana will demonstrate techniques like stuffing and wrapping, provide some spice mix recipes to have at the ready, share relevant resources and tips on buying fish.

Recipes include:
Arctic Char in Grape Leaves, Swiss Chard, Tahini and Pomegranate
Caramelized Scallops with Lentils, Persian Lime and Sweet Potato
Grey Sole Roulade with Tomato Orzo, Golden Raisins and Capers

Instructor: 
Ana Sortun, Executive Chef

Tickets: $125

CLICK HERE to REGISTER for Fish Tales

 

Classes are demonstration-style and include food and beverage pairings. Sofra closes at 5:30pm on Monday’s and re-opens at 6:15pm. Classes are from 6:30pm-9:00pm at Sofra Bakery and Cafe. See you then!

Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date. 

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Apr
1
6:30 PM18:30

SWEET TREATS WITH MAURA

Teas like spices add concentrated bits of flavor to your favorite dishes. In this sweet treats class, Executive Pastry Chef, Maura Kilpatrick will demonstrate ways to incorporate teas and tea syrups into ice cream, pie, cake and even s'mores!

Come join us for an evening of tea inspired desserts. All proceeds from this sweet treats class will be donated to Bakes for Breast Cancer, a local non-profit organization supporting breast cancer research.

Recipes include:
Earl Grey Ice Cream with Magic Chocolate Shell
Revani with Rhubarb Jam and Lemon Verbena Syrup
Rooibos S'mores
Spiced Turmeric Sugar Pie with Caramelized Buckwheat

Instructor: 
Maura Kilpatrick, Executive Pastry Chef

Tickets: $90

CLICK HERE to REGISTER for Sweet Treats with Maura

 

Classes are demonstration-style and include food and beverage pairings. Sofra closes at 5:30pm on Monday’s and re-opens at 6:15pm. Classes are from 6:30pm-9:00pm at Sofra Bakery and Cafe. See you then!

Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date. 

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Apr
8
6:30 PM18:30

LAMB JAM

Pasture raised, locally-raised lamb is easy to find in New England and plays a historic role during festive celebrations such as Easter and Passover. Chef Didem Hosgel will demonstrate her twist on classic lamb preparations in this class.

Recipes include:
Lamb Sliders, Tomato Brown Butter and Sumac Red Onions
Slow Roasted Lamb Leg and Jeweled Rice
Tepsi Kebobs and Cacik

Instructor: 
Didem Hosgel, Chef de Cuisine

Tickets: $115

CLICK HERE to REGISTER for Lamb Jam

 

Classes are demonstration-style and include food and beverage pairings. Sofra closes at 5:30pm on Monday’s and re-opens at 6:15pm. Classes are from 6:30pm-9:00pm at Sofra Bakery and Cafe. See you then!

Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date. 

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Apr
29
6:30 PM18:30

LETTUCE TURNIP THE BEET!

Farm fresh vegetables are essential ingredients in Mediterranean cuisine and play a starring role on the menus at Oleana, Sofra and Sarma! Spice and herb combinations are the secret to giving our dishes their big flavors without making them heavy. Ana loves her vegetables so much that she married vegetable farmer, Chris Kurth of Siena Farms. She will talk you through the vegetable seasons and prepare a few meze recipes for Spring.

Recipes include:
Kohlrabi Pancake with Haloumi Cheese & Chard
Sugar Snaps & Radish with Whipped Goat Cheese & Tahini
Stuffed Pasta Shells - Spinach, Green Garlic Butter & Turkish Spices
Romanesco Fatteh with Caramelized Onion, Yogurt & Pine Nuts

Instructor: 
Ana Sortun, Executive Chef

Tickets: $110

CLICK HERE to REGISTER for Lettuce Turnip The Beet!

 

Classes are demonstration-style and include food and beverage pairings. Sofra closes at 5:30pm on Monday’s and re-opens at 6:15pm. Classes are from 6:30pm-9:00pm at Sofra Bakery and Cafe. See you then!

Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date. 

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May
13
6:30 PM18:30

SPICE BAZAAR

We have learned that the cuisine of the Eastern Mediterranean and Middle East feels rich and full of flavor because of the artful use of spices and herbs. Understanding spices as a food and how to cook with them can help transform something ordinary into something extraordinary!

Wine often showcases aromas of herbs and spices and can similarly add a special element to a dish when it’s treated like an ingredient.

Oleana's Wine director, Theresa Paopao will go over the basics of wine tasting and demonstrate how the herb and spice characteristics of wine can compliment a dish.

Oleana's Executive chef Ana Sortun will discuss blending, storing and sourcing spices and share a few blends that she can’t live without.

Recipes include:
Scallops, Lentils & Persian Lime
Green Garlic Cigar Borek
Chicken Thighs, Tahini, Dried Fruit & Pistachio
Za'atar Bread

Instructors: Ana Sortun, Executive Chef/Owner, Oleana & Sofra
Theresa Paopao, Wine Director

Tickets: $115

CLICK HERE to REGISTER for Spice Bazaar

 

Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date. 

We hustle to get the café ready for these special evening events and open the doors for first-come first-serve seating at 6:15pm. See you then!

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Mar
11
6:30 PM18:30

MEZE - Big Flavors, Small Plates

Meze are small plates packed with big flavor meant to be savored and shared! Throughout the Middle East, meze are a common way to start a meal. These small plates of food are a way to gather friends and family for sharing of food, drink, story telling and conversation. In this class, Chef Didem Hosgel will demonstrate some of her favorite meze.

Recipes include:
Brandade (salt cod) cakes and crispy Potatoes
Shanklish (farmer’s cheese), toasted Brioche and Za’atar
Kacamak (Turkish style polenta), herbed oil and poached egg

Instructor: 
Didem Hosgel, Chef de Cuisine

Tickets: $110

CLICK HERE to REGISTER for Meze - Big Flavors, Small Plates

 

Classes are demonstration-style and include food and beverage pairings. Sofra closes at 5:30pm on Monday’s and re-opens at 6:15pm. Classes are from 6:30pm-9:00pm at Sofra Bakery and Cafe. See you then!

Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date. 

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Mar
4
6:30 PM18:30

HUMMUS WHERE THE HEART IS

Most people have some concept of hummus—you know, that beige-hued spread stuffed into pitas, pre-packaged and used as a dip for carrots! While the basis of this tangy, nutrient packed dish remains the same—chickpeas, lemon, garlic, extra virgin olive oil (and tahini most of the time)— hummus offers nuances depending on where you are and who is making it! Its rich canvas is perfect for toppings like ground lamb or walnuts and vegetables.

Ana will show you that making your own hummus is worth it and you will see how it easily converts to a meal!

Recipes include:
Syrian-Style Hummus
Sarma’s Falafel Crackers
Stuffed Hummus with Currants, Pinenuts
Warm Buttered Hummus with Crispy Lamb and Carrot Tabbouleh
Bread Hummus with Avocado and Beets

Instructor: 
Ana Sortun, Executive Chef

Tickets: $110

CLICK HERE to REGISTER for Hummus Where the Heart is

 

Classes are demonstration-style and include food and beverage pairings. Sofra closes at 5:30pm on Monday’s and re-opens at 6:15pm. Classes are from 6:30pm-9:00pm at Sofra Bakery and Cafe. See you then!

Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date. 

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Feb
11
6:30 PM18:30

BASIC PANTRY 101

Winter is a great time to look deep into the pantry and enrich your meals with a menu that centers around heirloom whole grains, dried beans, legumes, spices or special condiments—like pomegranate molasses and tahini. Chef de Cuisine, Didem Hosgel and Executive Pastry Chef, Maura Kilpatrick demonstrate how to build your pantry with essential, high quality ingredients that will transform your winter cooking and baking from ordinary to extraordinary.

Recipes include:
Warm Hummus with Roasted Pepitas
Lamb Stew with Barley and Root Vegetables
Bulgur Pilaf
Yogurt Sauced Beets
Rice Pudding
Tahini Shortbread Cookies

Instructors: 
Didem Hosgel, Chef de Cuisine
Maura Kilpatrick, Executive Pastry Chef

Tickets: $110

CLICK HERE to REGISTER for Basic Pantry 101

 

Classes are demonstration-style and include food and beverage pairings. Sofra closes at 5:30pm on Monday’s and re-opens at 6:15pm. Classes are from 6:30pm-9:00pm at Sofra Bakery and Cafe. See you then!

Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date. 

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Feb
4
6:30 PM18:30

LIQUID GOLD

Today’s researchers are continuing to confirm the remarkable, life-giving properties of true extra virgin olive oil. Our guest instructor Lina Smith, an olive oil educator and professional taster will taste us on oils from different regions of the world and explore the qualities and nuances of this liquid gold.

Chef Ana Sortun cannot cook without olive oil in her restaurants. She will demonstrate how delicious olive oils enhance both flavor and texture in your dishes.

Recipes include:
Chick Pea Pancakes with Olive Oil, Greens and Herbs
Skordalia with Olive Oil and Rosemary Crackers
Salmon with a Lemon-Olive Oil Emulsion
Olive Oil Cake

Instructors: 
Ana Sortun, Executive Chef
Lina Smith, Olive Oil Educator

Tickets: $110

CLICK HERE to REGISTER for Liquid Gold

 

Classes are demonstration-style and include food and beverage pairings. Sofra closes at 5:30pm on Monday’s and re-opens at 6:15pm. Classes are from 6:30pm-9:00pm at Sofra Bakery and Cafe. See you then!

Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date. 

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Jan
28
6:30 PM18:30

IT'S A DATE!

Dates truly are the fruit of paradise. Did you know that this sweet fruit comes from date palm trees that have existed on earth for more than 50 million years? In the Middle East, dates are a symbol of hospitality, generosity and gratitude. We love them so much for being a freak of nature. What else tastes like toffee, caramel or butterscotch?

Executive Pastry Chef, Maura Kilpatrick will demonstrate that dates are not JUST for sweet preparations and we will explore different varieties.

Recipes include:
Caramelized Onion and Date Fatayer
Spiced Date Butter Pogaca
Turmeric Date Cinnamon Roll with Cream Cheese Frosting
Date Espresso Terrine

Instructor: 
Maura Kilpatrick, Executive Pastry Chef

Tickets: $85

CLICK HERE to REGISTER for It's a Date!

 

Classes are demonstration-style and include food and beverage pairings. Sofra closes at 5:30pm on Monday’s and re-opens at 6:15pm. Classes are from 6:30pm-9:00pm at Sofra Bakery and Cafe. See you then!

Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date. 

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Jan
14
6:30 PM18:30

LOVE YOU A BRUNCH!

Brunch started because in 1939, the New York Times declared Sunday a two-meal day. Since brunch is a combination of breakfast and lunch, it is a celebratory meal and that means we can toast the New Year with some champagne! Chef de Cuisine, Didem Hosgel and Executive Pastry Chef, Maura Kilpatrick are teaming up to show you both the savory and sweet side of this American tradition with a Sofra twist.

Recipes include:
Cilbir- Poached Eggs with Yogurt and Maras Pepper Butter Sauce
Feta Borek- Layered Cheese Pie
Maura Kilpatrick’s famous Morning Buns with Orange Blossom Glaze

Instructors: 
Didem Hosgel, Chef de Cuisine
Maura Kilpatrick, Executive Pastry Chef

Tickets: $110

CLICK HERE to REGISTER for Love You a Brunch!

 

Classes are demonstration-style and include food and beverage pairings. Sofra closes at 5:30pm on Monday’s and re-opens at 6:15pm. Classes are from 6:30pm-9:00pm at Sofra Bakery and Cafe. See you then!

Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date. 

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Jan
7
6:30 PM18:30

FISH TALES

Fear of fish can afflict even the most confident cook. Fear no more; Chef Ana Sortun will guide you through cooking methods like roasting, searing, caramelizing and baking.

Ana will demonstrate techniques like stuffing and wrapping, provide some spice mix recipes to have at the ready, share relevant resources and tips on buying fish.

Recipes include:
Arctic Char in Grape Leaves, Swiss Chard, Tahini and Pomegranate
Caramelized Scallops with Lentils, Persian Lime and Sweet Potato
Grey Sole Roulade with Tomato Orzo, Golden Raisins and Capers

Instructor: 
Ana Sortun, Executive Chef

Tickets: $125

CLICK HERE to REGISTER for Fish Tales

 

Classes are demonstration-style and include food and beverage pairings. Sofra closes at 5:30pm on Monday’s and re-opens at 6:15pm. Classes are from 6:30pm-9:00pm at Sofra Bakery and Cafe. See you then!

Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date. 

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Dec
10
6:30 PM18:30

FISH TALES

Fear of fish can afflict even the most confident cook. Fear no more; Chef Ana Sortun will guide you through cooking methods like roasting, searing, caramelizing and baking.

Ana will demonstrate techniques like stuffing and wrapping, provide some spice mix recipes to have at the ready, share relevant resources and tips on buying fish.

Recipes include:
Arctic Char in Grape Leaves, Swiss Chard, Tahini and Pomegranate
Caramelized Scallops with Lentils, Persian Lime and Sweet Potato
Grey Sole Roulade with Tomato Orzo, Golden Raisins and Capers

Instructor: 
Ana Sortun, Executive Chef

Tickets: $125

CLICK HERE to REGISTER for Fish Tales

 

Classes are demonstration-style and include food and beverage pairings. Sofra closes at 5:30pm on Monday’s and re-opens at 6:15pm. Classes are from 6:30pm-9:00pm at Sofra Bakery and Cafe. See you then!

Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date. 

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Dec
3
6:30 PM18:30

TURKISH PASTA

Turkey isn’t famous for pasta like Italy is, but did you know that Turkish raviolis (manti) are daintier than anything you’d see, anywhere in the world. Back in time, cooks in the Ottoman palaces made 9 fit on a spoon! We think that Turkish pasta dishes are undiscovered so Sofra’s Chef de Cuisine, Didem Hosgel will share her repertoire of fresh and dried pasta recipes using essential ingredients like feta cheese and red pepper paste, and spices like sumac and mint.

Recipes include:
Turkish Style Mac and Cheese
Manti (mini ravioli stuffed with lamb), Tomato Sauce, Garlic Yogurt, Turkish Spices and Fresh Herbs
Winter Soup with Fideos (short dried vermicelli)

Instructor: 
Didem Hosgel, Chef de Cuisine

Tickets: $110

CLICK HERE to REGISTER for Turkish Pasta

 

Classes are demonstration-style and include food and beverage pairings. Sofra closes at 5:30pm on Monday’s and re-opens at 6:15pm. Classes are from 6:30pm-9:00pm at Sofra Bakery and Cafe. See you then!

Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date. 

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Dec
2
6:30 PM18:30

SOFRA SOIRÉE

It’s that time of year again! Holiday dinner parties, school events, last-minute get-togethers and family visits. Lets talk about low stress party planning because why should guests have all the fun?

Executive Pastry Chef Maura Kilpatrick and Service Manager Maggie Walsh (aka Do-Ahead Divas) will share tips and tricks like batch cocktails along with these easy, delicious make ahead recipes!

Recipes include:
Umm-Ali (Egyptian Bread Pudding) with Pear Butter
Panforte
Za’atar Twists
Sweet and Smoky Pecans
Maggie’s go-to specialty holiday drink

Instructors: 
Maura Kilpatrick, Executive Pastry Chef
Maggie Walsh, Service Manager
Serdar Sinaci, Cheesemonger, Formaggio Kitchen

Tickets: $85

CLICK HERE to REGISTER for Sofra Soirée

 

Classes are demonstration-style and include food and beverage pairings. Sofra closes at 5:30pm on Monday’s and re-opens at 6:15pm. Classes are from 6:30pm-9:00pm at Sofra Bakery and Cafe. See you then!

Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date. 

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Oct
15
6:30 PM18:30

MEZE — Big Flavors, Small Plates

Common throughout the Eastern Mediterranean and Middle East, meze are small plates packed with big flavor! We don’t call meze appetizers because this style of eating is more in-line with the Scandinavian smorgasbord—a feast of small plates which create a meal across the table, and is meant to be shared. In this class, Chef de Cuisine, Didem Hosgel will prepare and demonstrate some of her favorite meze.

Recipes include:
Roasted Cauliflower with Smoky Cashew Sauce
Shrimp with Cranberries and Lentils
Lamb Kofte with Bulgur
Spoon Salad with Pomegranate Molasses Dressing

Instructor: 
Didem Hosgel, Chef de Cuisine

Tickets: $110

CLICK HERE to REGISTER for Meze—Big Flavors, Small Plates

 

Classes are demonstration-style and include food and beverage pairings. Sofra closes at 5:30pm on Monday’s and re-opens at 6:15pm. Classes are from 6:30pm-9:00pm at Sofra Bakery and Cafe. See you then!

Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date. 

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Oct
14
7:00 PM19:00

SISTER PIE: Recipes and Stories of a Big-Hearted Bakery

It’s a meet, greet and eat with baker, Lisa Ludwinski of Sister Pie!

About Sister Pie: Sister Pie (the bakery) sits on a bright corner in Detroit's West Village. Sister Pie serves pies, cookies, breakfast and lunch. Their menu is non-traditional in flavor combinations and constantly changing to honor their local agriculture. They make their pie dough by hand daily and often communally. They are a big hearted bakery and we can't wait to have them share their recipes and stories at Sofra!

Sister Pie (the cookbook) is filled with recipes and stories of pie-making and community. From different types of dough, seasonal pies, hand pies and anytime pies; home bakers will be inspired by Lisa’s whimsy and creative spirit. We’ll spent the evening learning about Lisa and she’ll show how to make her famous pie doughs while we enjoy all kinds of seasonally inspired baked goods from her book. Caramelized Onion and Delicata Squash Hand Pies, Apple Sage Gouda Pie, Coffee Chess Pie, Buckwheat Chocolate Chip Cookies and Salted Rosemary Shortbread.

Come join us for this very special event!

Instructors: 
Lisa Ludwinski, Baker, Author, Owner, Sister Pie
Maura Kilpatrick, Executive Pastry Chef, Owner, Sofra

Tickets: $85 (includes an autographed copy of Sister Pie)

CLICK HERE to REGISTER for Sister Pie


Cancellation policy: We understand, plans change. This event is refundable up until October 1st.

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May
14
6:30 PM18:30

TEA TIME

Now is the time to honor all of the special women in our lives, celebrate our mothers and taste some special teas with some tea inspired desserts. Pastry Chef, Maura demonstrates ways to incorporate teas and tea syrups into your tea time snacks. Recipes include:

Earl Grey Crème Caramel
Linden Lime Posset with Poached Blueberries

Chamomile Ricotta with Rhubarb

All proceeds from Tea Time will be donated to Bakes for Breast Cancer, a local non-profit organization supporting breast cancer research.

Instructor: 
Maura Kilpatrick, Executive Pastry Chef

Tickets: $85

CLICK HERE to REGISTER for Tea Time

 

Classes are demonstration-style and include food and beverage pairings. Sofra closes at 5:30pm on Monday’s and re-opens at 6:15pm. Classes are from 6:30pm-9:00pm at Sofra Bakery and Cafe. See you then!

Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date. 

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Apr
30
6:30 PM18:30

VEGETARIAN MEZE

Farm fresh vegetables are essential ingredients in Mediterranean cuisine and play a staring role on the menus at Oleana, Sofra and Sarma! Sofra’s Chef de Cuisine, Didem will demonstrate how to make vegetables the main attraction of any meal with vegetarian recipes that include:

Zucchini and Carrot Fritters
Beet Tabouleh
Roasted Cauliflower with Tomato Sauce and Almonds
Smokey Eggplant Salad with Tahini and Yogurt

Instructor: 
Didem Hosgel, Chef de Cuisine

Tickets: $110

CLICK HERE to REGISTER for Vegetarian Meze

 

Classes are demonstration-style and include food and beverage pairings. Sofra closes at 5:30pm on Monday’s and re-opens at 6:15pm. Classes are from 6:30pm-9:00pm at Sofra Bakery and Cafe. See you then!

Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date. 

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Apr
9
6:30 PM18:30

Unexpected Ways to Use Tahini

Tahini isn’t just for hummus! An excellent tahini can be drizzled on toast or whisked into a sauce or dressing. For our Chefs, tahini is as loved and revered a staple as olive oil, wine or coffee. The rich, toasted flavors take baked goods to a whole new dimension. Pastry chef, Maura Kilpatrick will demonstrate ways to use this savory and smooth sesame seed spread to its full potential! Recipes include:

Syrian-Style Hummus with Sarma’s Falafel Crackers
Turkish Tahini Sweet Rolls
Halvah Cheesecake

Instructor: 
Maura Kilpatrick, Executive Pastry Chef

Tickets: $85

CLICK HERE to REGISTER for Unexpected ways to use Tahini

 

Classes are demonstration-style and include food and beverage pairings. Sofra closes at 5:30pm on Monday’s and re-opens at 6:15pm. Classes are from 6:30pm-9:00pm at Sofra Bakery and Cafe. See you then!

Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date. 

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Mar
26
6:30 PM18:30

THE INCREDIBLE EGG

To bake a perfect cake, chances are you’re going to need some eggs. Lets explore some of the key rolls that eggs play in desserts such as structure, leavening, richness and good looks! Together, egg whites and yolks are a baking Tour de Force. Oleana's Pastry Chef de Cuisine, Sophie will get cracking on some favorite sweet recipes that rely on the incredible egg. Recipes include:

Frozen Nougat with Pistachios and Candied Orange Peel
Chocolate Rose Cremeux
Turkish-Style Three Milks Cake
Hibiscus Lime Curd

Instructor: 
Sophie Gees, Pastry Chef

Tickets: $85

CLICK HERE to REGISTER for The Incredible Egg

 

Classes are demonstration-style and include food and beverage pairings. Sofra closes at 5:30pm on Monday’s and re-opens at 6:15pm. Classes are from 6:30pm-9:00pm at Sofra Bakery and Cafe. See you then!

Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date. 

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Mar
19
6:30 PM18:30

LAMB JAM

Now is the moment to eat lamb because lamb’s earthiness is ideally paired with sharp spring vegetables, like asparagus, herbs and artichokes, and because lamb makes a welcome change from winter’s turkeys and roast beef at the new season’s holiday dinners. Locally-raised lamb is easy to find in New England and plays an historic role during Easter and Passover. Sofra's Chef de Cuisine, Didem will demonstrate some Eastern Mediterranean recipes that include:

Lamb Gyro, Aparagus -Spring Onion Salad and Cucumber Yogurt Sauce
Fenugreek Spiced Lamb Shank and Bulgur Pilaf
Lamejun—lamb pita with herbs and Turkish spices

Instructor: 
Didem Hosgel, Chef de Cuisine

Tickets: $115

CLICK HERE to REGISTER for Lamb Jam

 

Classes are demonstration-style and include food and beverage pairings. Sofra closes at 5:30pm on Monday’s and re-opens at 6:15pm. Classes are from 6:30pm-9:00pm at Sofra Bakery and Cafe. See you then!

Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date. 

View Event →
Mar
5
6:30 PM18:30

FISH TALES

Fear of fish can afflict even the most confident cook!

Oleana’s Executive Chef, Ana Sortun will guide you through cooking methods like roasting, searing, caramelizing and baking. Ana will demonstrate techniques like stuffing and wrapping, provide some spice mix recipes to have at the ready, share relevant resources and tips on buying fish. Recipes include:

Halibut in Grape Leaves with Sorrel Butter
Caramelized Scallops with Brown Butter Vinaigrette
Trout Spanakopita

Instructor: 
Ana Sortun, Executive Chef

Tickets: $125

CLICK HERE to REGISTER for Fish Tales

 

Classes are demonstration-style and include food and beverage pairings. Sofra closes at 5:30pm on Monday’s and re-opens at 6:15pm. Classes are from 6:30pm-9:00pm at Sofra Bakery and Cafe. See you then!

Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date. 

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Feb
26
6:30 PM18:30

TURKISH BREAKFAST

On first encounter, the richness of the Turkish breakfast table may leave you in awe with it’s breadth, diversity and deliciousness. We think it’s the champion of all breakfasts.

Small plates fill the table; egg dishes, cheeses, flatbreads, cucumbers, olives, simit, spoon sweets and more. Sofra’s Chef de Cuisine, Didem and Sofra’s Executive Pastry Chef, Maura will demonstrate some favorite dishes. Recipes include:

Menemen – a spiced egg dish with tomatoes and peppers
Olive and Herb Salad with Pomegranate Molasses

Stuffed Simit with Feta and Almonds
Asure—grain pudding with rosewater and dried fruit

Instructor: 
Maura Kilpatrick, Executive Pastry Chef
Didem Hosgel, Chef de Cuisine

Tickets: $110

CLICK HERE to REGISTER for Turkish Breakfast

 

Classes are demonstration-style and include food and beverage pairings. Sofra closes at 5:30pm on Monday’s and re-opens at 6:15pm. Classes are from 6:30pm-9:00pm at Sofra Bakery and Cafe. See you then!

Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date. 

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Feb
12
6:30 PM18:30

ALL ABOUT CHOCOLATE

Cacao is Greek for ‘food of the gods’ and if you have a love for chocolate, this is the class for you! Sofra’s Pastry Sous Chef, Alex will explain the history of chocolate and take you on a world tour, tasting you on different types of chocolates with a variety of cacao percentages, from a creamy caramelized 32% Dulcey, to a milky sweet 40% Jivara, to a bittersweet and elegant 70% Guanaja. Alex will demonstrate how to make some of Sofra’s specialties, including:

Dark Chocolate Ganache Sandwich Cookie
Milk Chocolate Yogurt Parfaits

Dulcey (Blond Chocolate) Blondies
Apricot Halawa with White Chocolate

We’ll send you home with an assortment of everything!

Instructor: 
Chef Alex Artinian

Tickets: $75

CLICK HERE to REGISTER for All About Chocolate

 

Classes are demonstration-style and include food and beverage pairings. Sofra closes at 5:30pm on Monday’s and re-opens at 6:15pm. Classes are from 6:30pm-9:00pm at Sofra Bakery and Cafe. See you then!

Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date. 

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Feb
5
6:30 PM18:30

Weeknight Cooking Solutions & Family-Style Dinners

Tired of scrounging around for ingredients that only yield lackluster weeknight meals? Executive Chef, Ana Sortun will share tips on how to stock your pantry and organize some meals by equipping your fridge with building blocks. We’ll share meal planning strategies and explore the true meaning of mise en place. 

Ana’s recipes will include:
Tepsi Kebobs and Cacik
Warm Buttered Hummus, Spicy Lamb and Pinenuts
Baked Goat Cheese, Spicy Tomato Sauce and Spanish Style Crumb
Apulian Ceca Marito (fool your husband)—Split peas, Greens and Parsnips

Instructor: 
Ana Sortun, Executive Chef

Tickets: $115

CLICK HERE to REGISTER for Weeknight Cooking Solutions & Family-Style Dinners

 

Classes are demonstration-style and include food and beverage pairings. Sofra closes at 5:30pm on Monday’s and re-opens at 6:15pm. Classes are from 6:30pm-9:00pm at Sofra Bakery and Cafe. See you then!

Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date. 

View Event →
Dec
11
6:30 PM18:30

MAKE AHEAD DESSERTS

We are thinking about the best make-ahead desserts. The arrival of the holidays means less time for baking, but we still need that perfect dish for holiday parties, unexpected guests, quick breakfasts and school events. Our Executive Pastry Chef, Maura has gathered some of her very best tried and true recipes to demonstrate for you.

Recipes include:
Oleana's Brown Butter Profiteroles, Sesame Caramel + Candied Cashews
Caramelized Apple + Golden Raisin Mountain Bread Strudel
Dark Chocolate Mosaic Cake, White Chocolate Ganache + Candied Orange Peel
Turkish Delight Rocky Road

Instructors: 
Maura Kilpatrick, Executive Pastry Chef/Owner
Alex Artinian, Pastry Sous Chef

Tickets: $85

CLICK HERE to REGISTER for Make Ahead Desserts

 

Class includes a tasting of each recipe and wine pairings. Class runs from 6:30pm-9:00pm at Sofra Bakery & Café. Doors open for first-come first-serve seating at 6:15pm. See you then!

Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date. 

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Dec
4
6:30 PM18:30

THE SPICE COMPANION

Spices create a richness and complexity, delivering a mouthful of tastes and aromas; they speak of our relationship with the unknown and the unfamiliar, and our encounters with other places in the world. Understanding spices as a food and how to use them can help transform the ordinary to extraordinary.

Come meet our dear friend, Lior Lev Sercarz, a world renowned, wonderfully talented chef, spice blender and author of The Spice Companion. We'll spend time discussing spices and together Lior and Ana will demonstrate a few spice blends and recipes including: Pumpkin Guvec with Rigani Spice; Romanesco and Mushroom Fatteh with Black and Yellow Spice; and Spiced Olive Oil Cake with Og Spice.

Instructors: 
Lior Lev Sercarz, Chef/Author/Owner, La Boite
Ana Sortun, Chef/Owner

Tickets: $140

CLICK HERE to REGISTER for The Spice Companion

 

Class includes a tasting of each recipe and wine pairings. Class runs from 6:30pm-9:00pm at Sofra Bakery & Café. Doors open for first-come first-serve seating at 6:15pm. See you then!

Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date. 

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Nov
6
6:30 PM18:30

MIGHTY GRAINS

Grains have long been a staple of the Mediterranean cuisine. In Greece and in Turkey, wheat berries, bulgur and barley add spectacular texture and flavor to meals. These are cultures with centuries-old whole grain traditions. Hailed for their nutritional value, fiber and protein content, grains are essential to many of our breakfast dishes and meze options at Sofra. So many amazing varities adorn our retail shelf and are exciting to cook with. Didem will demonstrate dishes with some of her favorite grains including dishes such as: Bulgur and Kale Soup; Couscous Tabouleh; Lamb, Barley and Root Vegetable Stew and more!

Instructor: Didem Hosgel, Chef de Cuisine

Tickets: $110

CLICK HERE to REGISTER for Mighty Grains

 

Class includes a tasting of each recipe and wine pairings. Class runs from 6:30pm-9:00pm at Sofra Bakery & Café. Doors open for first-come first-serve seating at 6:15pm. See you then!

Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date. 

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Oct
29
7:00 PM19:00

BRAVETART: Iconic American Desserts

Book Signing and Dessert Cocktail Party

BRAVETART is the book that every baker needs in the kitchen and is a celebration of classic American desserts. Stella's recipes are meticulously tested and bring an award-winning pastry chef’s expertise into your kitchen. Come meet author Stella Parks, named one of America’s Best New Pastry Chefs by Food & Wine and sample a “bake off” with our award-winning pastry chef, Maura Kilpatrick. We’ll serve iconic American desserts from BRAVETART alongside Sofra’s Middle Eastern versions. Bubbly is recommended when you are tasting two versions of Brown Butter Carrot Cake, Grahams and Pumpkin Pies, so we'll have that too! Standing room only because we think the house is going to be packed!

We are offereing Stella's book at a special discounted price of $25 for pre-purchase.

Instructors: 
Stella Parks, Author
Maura Kilpatrick, Executive Pastry Chef/Owner

Tickets: $60
Ticket with autographed copy of BRAVETART: $85

CLICK HERE to REGISTER for BRAVETART 

 

Class includes a tasting of each recipe and wine pairings. Class runs from 7:00pm-9:00pm at Sofra Bakery & Café. Doors open for first-come first-serve seating at 6:45pm. See you then!

Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date. 

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Oct
23
6:30 PM18:30

ISTANBUL & BEYOND

Book Signing and Tasting Event

For 20 years, Robyn Eckhardt and her photographer husband, David Hagerman have been collecting recipes and traveling along the backroads of Turkey, documenting regional cuisines and life in villages, cities and farms. Together, they have assembled a broad, one-of-a-kind collection of authentic, easy-to-follow recipes. We agree that Turkey is one of the most gastronomically complex countries anywhere and have eagerly anticipated the release of Istanbul & Beyond. Join us for an author book signing event; a special evening including storytelling and recipe tasting and the celebration of this beautiful book.

Chef Ana Sortun will demonstrate two of Robyn's recipes followed by a family-style recipe sampling including: Cornmeal Pie with Leeks and Greens; Cabbage Sarma with Tomato and Sumac Sauce; Pomegranate and Sun Dried Tomato Salad; Meatballs with Pumpkin and Spice Butter; Syrian Spice Bread; Istanbul Orange Cookies; and Hazelnut Kadayif Cake.

Each guest will go home with an autographed copy of Istanbul & Beyond; a collection of 150 easy-to-follow recipes taken from home cooks, farmers, fishermen, and bakers native to Turkey, all tested for the American home kitchen.

Instructors: 
Robyn Eckhardt, Author
David Hagerman, Photographer
Ana Sortun, Chef/Owner

Tickets: $135

CLICK HERE to REGISTER for Istanbul & Beyond

 

Class includes a tasting of each recipe and wine pairings. Class runs from 6:30pm-9:00pm at Sofra Bakery & Café. Doors open for first-come first-serve seating at 6:15pm. See you then!

Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date. 

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Oct
16
6:30 PM18:30

EVERYTHING GREEK

We have the Greeks to thank for many things. They gave us democracy, philosophy and mathematics. We see their artistic flair in architecture, their beautiful spices and herbs in cooking and hey, they gave us wine, glorious wine!

Both our chef Didem and our Hospitality Manager Gwen, recently traveled to Greece for culinary exploration. Tonight they team up to share their discoveries, inspiration and discuss the concept of what grows together, goes together. Taste and smell typical Greek spices and herbs like wild oregano, fennel seed, mastic and thyme and explore characteristics of Greek wine with Gwen while enjoying a delicious array of dishes demonstrated by Didem.

Recipes include:
Sesame Crusted Feta with Caramelized Fig
Shrimp Youvetsi (Greek Risotto made with Orzo)
Chicken with Crispy Lemon Potatoes

Instructors: 
Didem Hosgel, Chef de Cuisine
Gwen Koch, Retail and Hospitality Manager, Certified Sommelier

Tickets: $110

CLICK HERE to REGISTER for Everything Greek

 

Class includes a tasting of each recipe and wine pairings. Class runs from 6:30pm-9:00pm at Sofra Bakery & Café. Doors open for first-come first-serve seating at 6:15pm. See you then!

Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date. 

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Oct
11
7:00 PM19:00

THE SEASONAL JEWISH KITCHEN

Join us for a book signing and tasting event with friend and author, Amelia Saltsman. Her latest book, The Seasonal Jewish Kitchen, offers a game-changing approach to a new generation of cooks. Using her own diverse history for inspiration, Amelia traces the global thread of Jewish cuisine from it's ancient roots to today's focus on seasonality and sustainability. 'Great taste and good farming practices go hand in hand. When the raw ingredients taste good, it's the most obvious sign that our food has been grown sustainably and locally, and that it's at its freshest and most nutritious'. The book is divided into six micro-seasons based on the Jewish calendar and highlights the connection of tradition to the year's agricultural cycle. October represents a time of transition from late-summer tomatoes and eggplants to fall roots of carrots and sweet potatoes.

Sample dishes from Amelia's book will be made with vegetables from Siena Farms: Roman Ratatouille, Fall Vegetable Latkes with Labneh and Smokey Harissa; Roasted Chicken with Tangerines and Green Olives; Zengoula (Iraqi funnel cakes) with Lemon Syrup; and an Apple Pastry with Cognac, Raisins and Cream.

Instructors:
Amelia Saltsman, Author
Ana Sortun, Chef/Owner

Tickets: $125

CLICK HERE to REGISTER for The Seasonal Jewish Kitchen

 

All classes include a tasting of each recipe and wine pairings.

PLEASE NOTE: This class is on a Wednesday and runs from 7:00pm-9:00pm at Sofra Bakery & Café. Doors open for first-come first-serve seating at 6:45pm. See you then!

Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date. 

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Sep
11
6:30 PM18:30

SWEET POTATOES: Roasted, Loaded, Fried And Made Into Pie

An entire night of Sweet Potatoes? Yes!

Join us for a book signing and tasting event featuring food writer, recipe developer and chef, Mary-Frances Heck AND our very own Cara Chigazola-Tobin, Oleana alum now chef/owner of Honey Road Restaurant in Burlington, Vermont.

Cara will demonstrate how to make her Hot Pepper Labne with Sweet Potato Wedges featured on the cover of the hot off the press, Sweet Potatoes: Roasted, Loaded, Fried And Made Into Pie and Mary-Frances will demonstrate how to make Sweet Potato Apple Butter.

Tasting items include:
Sweet Potato Apple Crostini with Speck
Hot Pepper Labne with Sweet Potato Wedges
Sausage, Lentils and Sweet Potatoes
White Sweet Potatoes with Chimi Churi
Sweet Potato Babka
Trail Mix Cookies

Every guest will go home with an autographed copy of Sweet Potatoes: Roasted, Loaded, Fried And Made Into Pie and a whole new understanding of the Sweet Potato!

Instructors: 
Mary-Frances Heck, Author
Cara Chigazola-Tobin, Chef/Owner, Honey Road Restaurant

Tickets: $85

CLICK HERE to REGISTER for Sweet Potatoes: Roasted, Loaded, Fried And Made Into Pie

 

Class includes a tasting of each recipe and wine pairings. Class runs from 6:30pm-8:30pm at Sofra Bakery & Café. Doors open for first-come first-serve seating at 6:15pm. See you then!

Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date. 

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Aug
20
6:30 PM18:30

Happy 9th Birthday Sofra Bakery and Café!

Please come celebrate with an evening of meze and sweet treats created by our wonderfully talented chefs and pastry chefs!

In honor of the 9 amazing years you have welcomed Sofra into your lives, we would like to invite you to a multi-course dessert tasting event. Each course is created by a different team member of our Sofra, Oleana, Sarma family. We will begin the evening with a savory meze reception and then spend the rest of the night enjoying desserts.

We hope to see you there!

Meze Reception from 6:30pm-7:00pm
Dessert Tastings from 7:00pm-9:00pm

Reception: Assorted Meze, Simit, Crackers
Didem Hosgel
Chef de Cuisine, Sofra Bakery

Katmer, Housemade Ricotta, Plums, Hibiscus Lime Curd, Salted Pistachio
Sophie Gees
Pastry Chef de Cuisine, Oleana Restaurant

Barley Rusk Salad, Manouri Cheese, Tomato, Grilled Figs, Balsamic Sabayon
Maura Kilpatrick
Executive Pastry Chef, Oleana Restaurant + Sofra Bakery

Bisteeya Au Lait, Apricot Sweet Milk Glace, Ginger Granita, Cashew Crunch
Katherine Dooley
Guest Chef

Loukoumades, Halva 4 Ways: Halva Caramel, Tahini Praline, Sesame Fudge, Floss
Rae Murphy
Head Baker, Sarma Restaurant

Sweet Corn Ice Cream, Anise Hyssop Revani, Husk White Chocolate, Red Currants
Alexandra Artinian
Pastry Sous Chef, Sofra Bakery

Finale: Birthday Cake
Kerry Foster
Pastry Sous Chef, Sofra Bakery

Tickets: $75

CLICK HERE to REGISTER for Happy 9th Birthday Sofra Bakery and Café!



Cancellation policy: We understand plans change; tickets to this event are refundable up until August 10th.

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