Essential ingredients like hot red pepper paste, tart sumac, earthy cumin and sweet dried mint contribute to the rich flavors of Turkish 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!
Cancellation policy: We understand, plans change. Tickets are refundable up until 10 days prior to the event.