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
Didem Hosgel, Chef de Cuisine
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.