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.
Lamb Sliders, Tomato Brown Butter and Sumac Red Onions
Slow Roasted Lamb Leg and Jeweled Rice
Tepsi Kebobs and Cacik
Didem Hosgel, Chef de Cuisine
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.