May
8
6:30 pm18:30

TEA TIME

Celebrate mothers and honor all of the special women in your life with tea and pastries! Join Executive Pastry Chef, Maura Kilpatrick as she demonstrates ways to incorporate teas and tea syrups into your sweet treats. Menu items include: Jasmine Tea Pot de Crème, Sable Breton and Blueberries; Eclairs with Chamomile Pastry Cream and Rhubarb; and Pistachio Pop Tarts with Rhubarb and Linden Flower Tea. 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, Sofra & Oleana

Tickets $85

CLICK HERE to REGISTER for Tea Time

 

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!

May
11
6:30 pm18:30

SWEET SUGAR, SULTRY SPICE: Exotic Flavors to Wake up your Baking

'Spice can add a delicate whisper or a surprising punch to cakes and tarts, cookies and bars, ice creams and sorbets, barks, brittles and more.'

Join us for a special evening with our dear friend, author and classically trained pastry chef, Malika Ameen as she takes us on a sweet journey using spices from around the world. From subtle kisses of cardamom and rosewater to the warm embrace of ginger and clove to vibrant, tart sumac. Malika pushes the boundaries and takes spices beyond the realm of savory into something more sweet.

Creamy Firni (rice pudding) with Tamarind Caramel; Apricot Almond Financiers; and Earl Grey Pavlova with Silky Chocolate Cream will be featured in this class. 

Guests will receive an autographed copy of Sweet Sugar, Sultry Spice: Exotic Flavors to Wake up Your Baking.

Instructor: Special Guest, Author + Chef, Malika Ameen

Tickets: $110

CLICK HERE to REGISTER for Sweet Sugar, Sultry Spice

 

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!

May
15
6:30 pm18:30

VERY VEGGIE

Farm fresh vegetables are essential ingredients in Mediterranean cuisine and play a staring role on the menus at Oleana, Sofra and Sarma! Join Sofra’s Chef de Cuisine, Didem as she demonstrates how to make vegetables the main attraction of your next meal. Recipes include: Chard Leaves Stuffed with Aromatic Rice; Spinach with Poached Eggs and Garlic Yogurt; and Spring Veggie Rolls with Homemade Phyllo. You will leave this class with new veggie knowledge and fun, innovative recipes to enjoy and share.

Instructor: Didem Hosgel, Chef de Cuisine, Sofra

Tickets: $110

CLICK HERE to REGISTER for Very Veggie

 

All classes include a tasting of each recipe and wine pairings. Classes run from 6:30pm-9:30pm 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. 

Jun
5
6:30 pm18:30

UNFORGETTABLE, Cooking from Paula Wolfert's Memoir

Paula Wolfert may be the most influential cookbook author you've never heard of. She never had a restaurant. She never had a television show, but through the stories and recipes in her 9 cookbooks, she helped popularize foods we now take for granted; the couscous, preserved lemons and tagines of Morocco; the duck confit and the cassoulet of France and the muhammara, sumac, pomegranate molasses, maras and urfa pepper of the Middle East.

Chef Ana discovered the flavors of Turkey with the help of Paula. To celebrate the new biography about Paula by Emily Kaiser Thelin, titled Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life, Chef Ana will demonstrate a few of her mentor's recipes from the book. Recipes will include: Mussels Saganaki, Sprinkle Pie, Bulgur Blended with Greens, and Balkan-style Kebobs.

Tickets to the event will include 1 book per person, signed by Paula and Emily. A portion of the proceeds with go to the Dementia Alliance International.

Instructor: Ana Sortun, Executive Chef/Owner, Ana Sortun, Oleana & Sofra

Tickets: $140

CLICK HERE to REGISTER for Unforgettable

 

All classes include a tasting of each recipe and wine pairings. Classes run from 6:30pm-9:30pm 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. 


Apr
24
6:30 pm18:30

EVERYDAY ANATOLIAN CUISINE

Essential ingredients like hot red pepper paste, tart sumac, earthy cumin and sweet dried mint contribute to the rich flavors of Anatolian cuisine. Chef de Cuisine, Didem Hosgel will share stories of growing up in Turkey and describe how these spices enhance recipes including: Dried Apricot Soup with Wheat Berries; Lamb Ragout with Onions and Pomegranate Molasses, Celery Root, Potatoes, and Greens; and Anatolian Bulgur with Nuts and Dates. Leave class with a better understanding of how to use spices to transform the ordinary into the extraordinary!

Instructor: Didem Hosgel, Chef de Cuisine, Sofra

Tickets: $110

CLICK HERE to REGISTER for Everyday Anatolian Cuisine

 

All classes include a tasting of each recipe and wine pairings. Classes run from 6:30pm-9:30pm 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. 

Apr
10
6:30 pm18:30

FEARLESS PHYLLO

Phyllo—yufka to the Turks, strudel to the Hungarians—is common throughout the Balkans and Middle East. Homemade phyllo is easy to make and is excellent for savory pies. For baklava and sweets, commercial phyllo dough yields much flakier and crisper texture. Chef Ana Sortun will demonstrate the ease of handmade phyllo and make Lazy Woman’s Pie and Rolled Spanakopita (spinach and cheese pie). Pastry Chef de Cuisine, Sophie Gees will demonstrate a few of Oleana’s dessert specialties including an Orange Phyllo Cake with Semolina Custard and Cinnamon; Pistachio Bird’s Nests; and Kunefe (layers of crunchy shredded phyllo with sweet cheese filling).

Instructors: Ana Sortun & Sophie Gees

Tickets: $110

CLICK HERE to REGISTER for Fearless Plyllo

 

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!

Apr
3
6:30 pm18:30

BREADS OF SOFRAMIZ

Join Sofra's current Pastry Chef de Cuisine, Kate Dooley alongside friend and former Pastry Chef de Cuisine, Emily Weber to explore the doughs of the Soframiz cookbook. This dynamic duo will help demystify the bread making process and show the versatility of both Tahini Brioche and Turkish Simit. From Date Orange Brioche Tarts to Stuffed Simit with Feta and Za'atar Spiced Almonds, these breads can be used in recipes for breakfast, lunch or dinner. We will send you home with all recipes made in class. Soframiz cookbook with additional recipes is available for purchase at a special rate when purchased in advance with class ticket.

Instructors: Sofra's Pastry Chef de Cuisine, Kate Dooley and former Pastry Chef de Cuisine, Emily Weber

Tickets: $85

CLICK HERE to REGISTER for Breads of SOFRAMIZ 

 

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!

Mar
27
6:30 pm18:30

FISH TALES

Back by popular demand from our fall series – Fish Tales! Get tips on buying and preparing fish with Chef Ana Sortun. Brush up on cooking methods like roasting, searing, caramelizing and grilling and techniques like stuffing and wrapping. Ana will demonstrate specialties like: Halibut in Grape Leaves with Sorrel Butter; Caramelized Scallops with Brown Butter Vinaigrette; Brandade with Basturma Spices; Trout Spanakopita; and Grilled Mackerel with Currants, Pinenuts and Turkish Spices. Take the plunge into this sea of recipes and gain new confidence preparing fresh fish!

Instructor: Executive Chef/Owner, Ana Sortun, Oleana & Sofra

Tickets: $125

CLICK HERE to REGISTER for Fish Tales

 

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!

Feb
27
6:30 pm18:30

SOFRAMIZ COOKBOOK

SOFRAMIZ, Sofra’s own cookbook is hot off the press! After years of traveling, tasting, testing and preparing Middle Eastern cuisine, Executive Chef, Ana Sortun and Executive Pastry Chef, Maura Kilpatrick have created a collaboration of amazing recipes for everyday eating and entertaining. Butternut Squash Gozleme with Tomato Brown Butter; Bread Hummus with Beet Salad, Avocado and Tahini; Syrian-Style Lentils and Chard; Revani (a syrup soaked semolina cake); and Milk Pie are some of the delightful recipes from the book that will be enjoyed on this very special evening. You will go home with an autographed book and over 100 recipes!

*Because of the popularity of this event, we will offer it on multiple dates—recipes will be the same.

Instructors: Executive Chef, Ana Sortun & Executive Pastry Chef, Maura Kilpatrick

Tickets: $135

CLICK HERE to REGISTER for SOFRAMIZ Cookbook

 

All classes include a tasting of each recipe and wine pairings. Classes run from 6:30pm-9:30pm 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. 

Jan
30
6:30 pm18:30

PIECE OF CAKE

“A party without cake is just a meeting”—Julia Child

Sofra’s Pastry Chef de Cuisine, Amy Beeman will demonstrate two special party cake recipes from Soframiz cookbook: Almond Rose Cake and Carrot Cake with Sesame Caramel Cream Cheese along with velvety, tart Labne Cheesecake that Sofra serves around the holidays. Amy grew up loving her mom’s Chocolate Espresso Cake with Chocolate Cardamom Frosting as a birthday party treat and now she’s sharing the family recipe with you. Let’s eat cake!

Instructor: Amy Beeman  

Tickets: $85

CLICK HERE to REGISTER for Piece of Cake

 

All classes include a tasting of each recipe and wine pairings. Classes run from 6:30pm-9:30pm 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. 

Jan
16
6:30 pm18:30

REAL GREEK COOKING

Didem Hosgel, Chef de Cuisine, SofraOn a recent trip to Thessaloniki, Sofra’s Chef de Cuisine, Didem discovered that the Ottoman Palaces and the traditions of Greek refuges from Istanbul and the Black Sea, shaped the regions gastronomy. Inspired by the discovery of her Turkish roots in Phyllo dough, she will show you how easy it is to make some by hand for Feta and Herb Pie. Didem will also prepare Steamed Greens (Horta), Braised Beets, Gyros with Yogurt Sauce and Tomato Brown Butter—adding her own Turkish influence to Greek classics.

Instructor: Didem Hosgel, Chef de Cuisine, Sofra

Tickets: $110

CLICK HERE to REGISTER for Real Greek Cooking

 

All classes include a tasting of each recipe and wine pairings. Classes run from 6:30pm-9:30pm 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. 

Jan
9
6:30 pm18:30

SOFRAMIZ COOKBOOK*

SOFRAMIZ, Sofra’s own cookbook is hot off the press! After years of traveling, tasting, testing and preparing Middle Eastern cuisine, Executive Chef, Ana Sortun and Executive Pastry Chef, Maura Kilpatrick have created a collaboration of amazing recipes for everyday eating and entertaining. Butternut Squash Gozleme with Tomato Brown Butter; Bread Hummus with Beet Salad, Avocado and Tahini; Syrian-Style Lentils and Chard; Revani (a syrup soaked semolina cake); and Milk Pie are some of the delightful recipes from the book that will be enjoyed on this very special evening. You will go home with an autographed book and over 100 recipes!

*Because of the popularity of this event, we will offer it on multiple datesrecipes will be the same.

Instructors: Executive Chef, Ana Sortun & Executive Pastry Chef, Maura Kilpatrick

Tickets: $135

CLICK HERE to REGISTER for SOFRAMIZ Cookbook

 

All classes include a tasting of each recipe and wine pairings. Classes run from 6:30pm-9:30pm 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. 

Dec
12
6:30 pm18:30

SOFRAMIZ COOKBOOK

SOFRAMIZ, Sofra’s own cookbook is hot off the press! After years of traveling, tasting, testing and preparing Middle Eastern cuisine, Executive Chef, Ana Sortun and Executive Pastry Chef, Maura Kilpatrick have created a collaboration of amazing recipes for everyday eating and entertaining. Butternut Squash Gozleme with Tomato Brown Butter; Bread Hummus with Beet Salad, Avocado and Tahini; Syrian-Style Lentils and Chard; Revani (a syrup soaked semolina cake); and Milk Pie are some of the delightful recipes from the book that will be enjoyed on this very special evening. You will go home with an autographed book and over 100 recipes!

*Because of the popularity of this event, we will offer it on multiple dates—recipes will be the same.

Instructors: Executive Chef, Ana Sortun & Executive Pastry Chef, Maura Kilpatrick

Tickets: $135

CLICK HERE to REGISTER for SOFRAMIZ Cookbook

 

All classes include a tasting of each recipe and wine pairings. Classes run from 6:30pm-9:30pm 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. 

Dec
11
1:00 pm13:00

SOFRAMIZ PARTY at OLEANA

It's a party! Come celebrate with Ana Sortun + Maura Kilpatrick and their newly released cookbook, Soframiz!

Pop by anytime between 1pm and 4pm for a glass of bubbles, sample bites from the Soframiz cookbook and pick up your autographed copy to take home!

Reserve a copy of Soframiz with your ticket or bring your own copy and have it personalized by Ana + Maura.

We want to be sure to have enough copies of Soframiz available for you, so we recommend reserving a book in advance. We will have some additional copies available on-site.

Come celebrate Soframiz with us!

CLICK HERE for TICKETS

Cancellation policy: We understand, plans change. Tickets are refundable up until 10 days prior to the event.

Dec
5
6:30 pm18:30

EDIBLE GIFTS

It’s that time of year to honor friends, family, neighbors, teachers—so many people to give thanks for and what better way to show your appreciation for them, than a homemade edible gift. In this class, Amy and Kate will demonstrate sweet treats like, Turkish Delight Pistachio Biscotti; Citrus Olive Oil Cake; Bohsalino with White Chocolate Ganache; and of course Sofra’s irresistible Sesame Cashew Bites! Tips on packaging and canning will be part of this fun night of gift making idea’s and you will take a jar of Cranberry Cardamom Butter home to share!

Instructors: Pastry Chef de Cuisine, Amy Beeman & Pastry Chef, Kate Dooley

Tickets: $85

CLICK HERE to REGISTER for Edible Gifts

 

All classes include a tasting of each recipe and wine pairings. Classes run from 6:30pm-9:30pm 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. 

Nov
28
6:30 pm18:30

SOFRAMIZ COOKBOOK*

SOFRAMIZ, Sofra’s own cookbook is hot off the press! After years of traveling, tasting, testing and preparing Middle Eastern cuisine, Executive Chef, Ana Sortun and Executive Pastry Chef, Maura Kilpatrick have created a collaboration of amazing recipes for everyday eating and entertaining. Butternut Squash Gozleme with Tomato Brown Butter; Bread Hummus with Beet Salad, Avocado and Tahini; Syrian-Style Lentils and Chard; Revani (a syrup soaked semolina cake); and Milk Pie are some of the delightful recipes from the book that will be enjoyed on this very special evening. You will go home with an autographed book and over 100 recipes!

*Because of the popularity of this event, we will offer it on multiple datesrecipes will be the same.

Instructors: Executive Chef, Ana Sortun & Executive Pastry Chef, Maura Kilpatrick

Tickets: $135

CLICK HERE to REGISTER for SOFRAMIZ Cookbook

 

All classes include a tasting of each recipe and wine pairings. Classes run from 6:30pm-9:30pm 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. 

Oct
24
6:30 pm18:30

SOFRAMIZ COOKBOOK*

SOFRAMIZ, Sofra’s own cookbook is hot off the press! After years of traveling, tasting, testing and preparing Middle Eastern cuisine, Executive Chef, Ana Sortun and Executive Pastry Chef, Maura Kilpatrick have created a collaboration of amazing recipes for everyday eating and entertaining. Butternut Squash Gozleme with Tomato Brown Butter; Bread Hummus with Beet Salad, Avocado and Tahini; Syrian-Style Lentils and Chard; Revani (a syrup soaked semolina cake); and Milk Pie are some of the delightful recipes from the book that will be enjoyed on this very special evening. You will go home with an autographed book and over 100 recipes!

*Because of the popularity of this event, we will offer it on multiple datesrecipes will be the same.

Instructors: Executive Chef, Ana Sortun & Executive Pastry Chef, Maura Kilpatrick

Tickets: $135

CLICK HERE to REGISTER for SOFRAMIZ Cookbook

 

All classes include a tasting of each recipe and wine pairings. Classes run from 6:30pm-9:30pm 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. 

Oct
17
6:30 pm18:30

ONE FISH, TWO FISH

Join Oleana’s Chef de Cuisine, Cara Chigazola in her final class here before moving on to new culinary adventures in Vermont!  Cara will provide chef’s tips on buying and preparing fish and discuss cooking methods like roasting, searing, caramelizing, cooking in parchment, stuffing and braising. Enjoy recipes such as Hake with Tabouleh and Spicy Tomato Sauce; Seared Scallops with Baba Ganoush and Dukkah; Halibut in Parchment with Brussels Sprouts and Green Harissa; and Flounder Roulade with Leeks and Spinach. Take your seafood dishes to the next level at home with these under the sea inspirations.

Instructor: Chef de Cuisine, Cara Chigazola, Oleana

Tickets: $125

CLICK HERE to REGISTER for One Fish, Two Fish

 

All classes include a tasting of each recipe and wine pairings. Classes run from 6:30pm-9:30pm 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. 

Oct
3
6:30 pm18:30

TURKISH MEZE

Meze are small plates packed with big flavor meant to be savored and shared!  Throughout the Eastern Mediterranean and 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. Chef de Cuisine, Didem Hosgel will prepare some of her favorite meze recipes like, Stuffed Grape Leaves; Creamy Garlic Yogurt; Tomato and Onion Salad with Sumac; Anchovy and Rice Dome; and a Shredded Chicken Salad with Crushed Walnuts. Bring the spirit of sharing meze to your table at home!

Instructor: Chef de Cuisine, Didem Hosgel, Sofra

Tickets: $110

CLICK HERE to REGISTER for Turkish Meze

 

All classes include a tasting of each recipe and wine pairings. Classes run from 6:30pm-9:30pm 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. 

Aug
21
6:30 pm18:30

CELEBRATE! SOFRA IS EIGHT!

August 21st marks the 8th birthday of Sofra Bakery & Cafe...Come celebrate!
Please join us for an evening of sweet treats created by our amazing pastry team.  

In honor of the 8 wonderful years we've been open and welcomed into your lives, we will have 8 tastings, each created by a different team member. We will start the evening with a reception of meze and beverages, followed by 6 dessert courses and we will send you home with the 8th and final delight! We hope to see you there!

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

1st Course: K'Nafe, Champagne Cardamom Syrup, Bruleed Apricot, Pistachio
2nd Course: Tamriyeh, Nectarine Carpaccio, White Chocolate Preserved Lemon
3rd Course: Greek Style Frozen Yogurt, Corn & Spiced Almond Bisteeya, Blueberries
4th Course: Feta Cheese Borek, Sweet Peach Pickle, Hazelnut Dukkah, Mint
5th Course: Revani, Heirloom Melon Soda, Fennel Ice Cream
6th Course: Valrhona Chocolate Cremeux, Olive Oil Sorbet, Roasted Date & Almond Kadayif

Hosted by: Maura Kilpatrick,  Executive Pastry Chef, Sofra & Oleana

Team Pastry: Amy Beeman (Sofra), Kate Dooley (Sofra), Lou Maurer (Sofra), Kate Henry (Oleana), Sophie Gees (Oleana), Alex Artinian (Oleana), Emily Klug (Sarma)

Tickets: $75

CLICK HERE to REGISTER for Celebrate! Sofra is Eight!

Cancellation policy: This event is non-refundable after August 11th.

May
16
6:30 pm18:30

ALL ABOUT OLIVE OIL

Join us for an evening all about Olive Oil! Special guest, Lina Smith, olive oil educator and professional taster will bring Olive Oils from different regions of the world to taste and compare. Chef Ana will share recipes that highlight quality olive oils and show how they enhance both flavor and texture in your dishes. Menu items include: Chick Pea Pancakes with Olive Oil, Greens & Herbs; A Garlic, Almond & Potato Spread—Skordalia with Olive Oil & Rosemary Crackers; Ribolitta with Spring Greens & Pancetta; and Salmon with Capers, Olives & Golden Raisin Emulsion. We’ll end the evening with Chocolate Olive Oil Truffles and Olive Oil Cake.

Special Guest: Lina Smith, Olive Oil Educator
Instructor: Executive Chef/Owner, Ana Sortun, Oleana & Sofra

CLICK HERE to REGISTER for All About Olive Oil

 

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!

May
9
6:30 pm18:30

SOFRA TEA PARTY

Celebrate and honor mom and all the special women in your life with tea and pastries. Join Executive Pastry Chef, Maura as she demonstrates ways to incorporate teas and tea syrups into your sweet treats. Menu items include: Sticky Toffee Pudding with Rooibos Sauce, Popovers with Elderflower Granite & Strawberries; and Muhullabeya (milk pudding) & Chamomile Apricots. All proceeds from A Sofra Tea Party will be donated to Bakes for Breast Cancer; a local non-profit organization supporting breast cancer research.

Instructor: Maura Kilpatrick, Executive Pastry Chef, Sofra & Oleana

CLICK HERE to REGISTER for Sofra Tea Party

 

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!

Apr
25
6:30 pm18:30

SPRING VEGETABLES & SIENA FARMS

Farm fresh vegetables are essential ingredients in Mediterranean cuisine. At Oleana, Sofra and Sarma, vegetables play a starring role (especially one’s grown by Chef Ana’s husband, Farmer Chris at Siena Farms)! Join Chef de Cuisine, Cara for delicious recipes including Spring Vegetable Borek with Yogurt & Mint; Fatoush with Radish & Sumac; and Roasted Cauliflower with Beet Tabouleh & Harissa Aioli. One of our amazing farmers will join us and share expertise, advice and enthusiasm for growing some of the best vegetables around!

Instructor: Cara Chigazola-Tobin, Chef de Cuisine, Oleana

CLICK HERE to REGISTER for Spring Vegetables & Siena Farms

 

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!

Apr
11
6:30 pm18:30

FAMILY STYLE DINNERS—WEEKDAY COOKING SOLUTIONS

Get organized and more confident making dinner during the week! Executive Chef, Ana will share tips on how to prepare for a few meals over the weekend, stocking your fridge with some building blocks like cooked chick peas, toasted nuts, blanched greens or tomato sauce. She’ll keep it simple but creative and blend some of these staples into one platter for family style meals. Recipes include Warm Buttered Hummus with Spicy Lamb & Pine Nuts; Baked Goat Cheese with Spicy Tomato Sauce & Spanish Style Crumbs. Ana will make the classic Apulian Ceca Marito (fool your husband) with beans, greens and parsnips and share her version of Tepsi or “tray” Kebobs with Bread Dumplings and Cacik. It’s what’s for dinner tonight!

Instructor: Executive Chef/Owner, Ana Sortun, Oleana & Sofra

CLICK HERE to REGISTER for Family Style Dinners—Weekday Cooking Solutions

 

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!

Apr
4
6:30 pm18:30

MEZE—SMALL DISHES, BIG FLAVORS

Throughout the Middle East, meze is a common way to start a meal. Like Spain’s tapas, many small plates of food are shared with family and friends for a variety of small tastes. Eating this way makes the experience at the table last longer, allowing everyone time to sip and share thoughts. Spice and herb combinations are the secret to giving these little dishes their big flavors without making them heavy. Chef de Cuisine, Didem will demonstrate some of the meze on the menu at Sofra including: Fava Bean Pate with Eggs, Capers & Herbs; Red Lentil Kibbeh with Yogurt Sauce; Shrimp with Onions & Garlic; and Roasted Spring Vegetables with Tomato-Brown Butter.

Instructor: Didem Hosgel, Chef de Cuisine, Sofra

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

 

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!

Mar
28
6:30 pm18:30

SPICE BAZAAR

Understanding spices as a food and how to use them can help transform something ordinary into something extraordinary! Executive Chef, Ana will discuss blending, storing and sourcing spices and share a few blends that she can’t live without. Try Dukkah and Za’atar as condiments for great olive oil and breads and enjoy Nantucket Bay Scallops with Beets, Citrus and ANA spice. See how a perfect spice blend can turn around a simple Carrot Soup and how alluring Baharat used with Chicken, Nuts, Dried Fruits and Tahini is. She’ll show you how the fusion of a few spices can translate to authentic Turkish flavor. It’s a spice bazaar!

Instructor: Executive Chef/Owner, Ana Sortun, Oleana & Sofra

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!

Mar
21
6:30 pm18:30

TAHINI AND OLIVE OIL—MEDITERRANEAN BAKING SECRETS

Sofra’s Executive Pastry Chef, Maura and Pastry chef de Cuisine, Emily will share recipes using two of their champion secret ingredients—Tahini and Olive Oil. Adding incredible richness and depth of flavor to both sweet and savory items, these two ingredients can elevate your culinary creations. Recipes include Sesame Cashew Sarma with Tahini Brushed Phyllo; Lebanese Semolina Cake, Tahini Hot Chocolate; and from Oleana’s dessert menu, Frozen Olive Oil Soufflé with Blood Orange. You can keep your newly acquired baking secrets to yourself or share the love with others!

Instructors: 
Emily Weber, Pastry Chef de Cuisine, Sofra
Maura Kilpatrick, Executive Pastry Chef, Sofra & Oleana

CLICK HERE to REGISTER for Tahini and Olive Oil—Mediterranean Baking Secrets

 

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!

Mar
14
6:30 pm18:30

BRAISING VERSUS ROASTING

It’s a well kept kitchen secret; braising makes heroes out of weekend cooks. There is no other technique that asks so little yet gives so much back! Roasting requires more finesse and accuracy but the results are equally gratifying. Oleana’s Chef de Cuisine, Cara will discuss which cuts of meats and what type of vegetables do best with these two different styles of cooking. Recipes include Braised Lamb Chops & Carrot Tabouleh; Roasted Leg of Lamb with Turnips & Honey; and Sweet Potatoes with Tahini, Pine Nuts & Zhoug. You will be happily anticipating a snowy day so you can spend time at home practicing these classic, winter-style techniques.

Instructor: Cara Chigazola-Tobin, Chef de Cuisine, Oleana

CLICK HERE to REGISTER for Braising Versus Roasting

 

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!

Mar
7
6:30 pm18:30

WINTER COOKING WITH ANA—PANTRY ESSENTIALS

Look deep into your pantry this time of year to broaden the flavors of your cooking and create meals that center around the root cellar or use whole grains, beans and legumes with rich spices or preserves like pomegranate molasses. Executive Chef, Ana will prepare two of her favorite soups—Chicken & Yogurt Soup with Toasted Vermicelli and Red Lentil Soup with Turkish Spices. We’ll discuss the method of braising a chicken stew using a clay pot, Baharat Spice, Leeks and Cabbage, and we’ll prepare Kushari—an Egyptian-style rice pilaf with lentils. Recipes will be sure to warm up your winter and boost your pantry standards!

Instructor: Executive Chef/Owner, Ana Sortun, Oleana & Sofra

CLICK HERE to REGISTER for Winter Cooking With Ana—Pantry Essentials

 

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!

Feb
15
6:30 pm18:30

ALL ABOUT CHOCOLATE

The sweet allure of chocolate; there are few foods that people feel as passionate about! Pastry Chef de Cuisine, Emily loves working with chocolate and will demonstrate her finest tips and share her chocolate preferences for baking and candy making. You will taste several different varieties of chocolate to compare characteristics and flavor and leave with chef’s notes and chocolate expertise. Recipes will include Sofra’s signature brownie-rich Earthquake Cookie; Chocolate-Turkish Coffee Custard; and easy to make Chocolate Stuffed Dates.

Instructor: Emily Weber, Pastry Chef de Cuisine, Sofra

CLICK HERE to REGISTER for All About Chocolate

 

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!

Feb
1
6:30 pm18:30

CLASSIC TURKISH CUISINE

When you think of Turkish food, you likely can picture the spectacular array of small plates known as meze. From savory pastries filled with lamb and vegetables, smoky eggplant dips, crisp, stuffed flatbreads to char-grilled shish kebobs; Turkish cooking is all of this and so much more! Chef de Cuisine, Didem will discuss essential ingredients like red pepper paste, sumac and dried mint, which contribute to the rich flavors of this cuisine. Didem’s recipes include Kale Soup with Semolina, Stuffed Quince with Jeweled Rice; and Lamb Stew with Chestnuts & Bulgur Pilaf. Leave class with a better understanding of how to use spices to transform the ordinary into the extraordinary!

Instructor: Didem Hosgel, Chef de Cuisine, Sofra

CLICK HERE to REGISTER for Classic Turkish Cuisine

 

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!

Jan
25
6:30 pm18:30

SAVORY PIES

From the well-known Spanakopita (or spinach pie) in Greece to the slipper shaped pies filled with meat, cheese and egg in Turkey, called Pide—there are so many variations of savory pies found throughout the Mediterranean! Pastry Chef de Cuisine, Emily will demonstrate a few of Sofra’s specialties including Winter Vegetable Katayifi—a pie made with thin, wispy strands of pastry; a classic Spanakopita with Feta; and our Lamb Pide—a sneak peek at a recipe from the Sofra cookbook coming out this fall! You will leave with new dough knowledge and begin to roll, shape, stuff and twist many fillings into a savory pie at home.

Instructor: Emily Weber, Pastry Chef de Cuisine, Sofra

CLICK HERE to REGISTER for Savory Pies

 

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!

Jan
18
6:30 pm18:30

FISH TALES

A repeat from our previous fall series is back by popular demand! Get tips on buying and preparing fish and brush up on cooking methods like roasting, searing, caramelizing, cooking in parchment, stuffing and braising. Chef Ana Sortun will demonstrate some specialties like: Halibut in Parchment, Brussels Sprout Tabouleh & Spicy Walnut Sauce; Caramelized Scallops with Egyptian-Style Garlic Sauce & Sprouted Lentils; Flounder Roulade with Crab & Leek Saganaki; and Hake with Fideos, Toasted Garlic & Saffron! Take the plunge into this sea of recipes and gain kitchen confidence in your future fish preparations!

Instructor: Executive Chef/Owner, Ana Sortun, Oleana & Sofra

CLICK HERE to REGISTER for Fish Tales

 

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!

Jan
11
6:30 pm18:30

TURKISH BREAKFAST

A Turkish breakfast might just be the champion of all breakfasts because of the sheer variety of small plates to be shared at the table; fruit preserves, cheeses, cucumbers, olives, egg dishes, flatbreads and more! Chef de Cuisine, Didem and Executive Pastry Chef, Maura will prepare recipes like Menemen—a Spiced Egg Dish with Tomatoes & Peppers, Olive & Herb Salad with Pomegranate Molasses; Potato & Cheese Phyllo Pie; and Quince with Sweet Cream (Kaymak) & Sesame Bread (Simit). With these recipes, we’ll validate how stunning breakfast can be!

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

CLICK HERE to REGISTER for International Cookie Party

 

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!