Monday, May 6, 2013 from 6:30 PM to 9:00 PM (EDT)
Geoff Lukas, Sofra’s Chef de Cuisine, is inspired by the power of flowers and blossoms! We’ll take dried and fresh flowers and use them to flavor and scent amazing dishes like Just-Cooked Scallop with a Salad of Herb Flowers, Violet Scented Lamb with Aromatic Rice, Confit Artichoke with Saffron, and Rosehip-Tea Poached Halibut. Bring the whole garden of blooms into your kitchen!
Classes include a recipe booklet, tastes of all dishes demonstrated, beer or wine pairings (depending on class topic) and plenty of time for Q & A with the Chef!