Lamb Jam

Sofra Bakery & Cafe Classes

<H3 CLASS="MsoNormal"><SPAN>March 19</SPAN></H3>
<H3 CLASS="MsoNormal"><SPAN>Chef Didem Hosgel<BR> </SPAN></H3>
<H3 CLASS="MsoNormal"><SPAN>Lamb Jam </SPAN></H3>
<P CLASS="MsoNormal"><SPAN> </SPAN></P>
<H4 CLASS="MsoNormal"><SPAN>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. </SPAN>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: </H4>
<UL>
<LI>
<H4>Lamb Gyro, Aparagus -Spring Onion Salad and Cucumber Yogurt Sauce</H4>
</LI>
<LI>
<H4>Fenugreek Spiced Lamb Shank and Bulgur Pilaf</H4>
</LI>
<LI>
<H4><SPAN>Lamejun—lamb pita with herbs and Turkish spices</SPAN></H4>
</LI>
</UL>
<P><BR></P>
<H5><SPAN>Tickets: $115</SPAN></H5>
<H5><SPAN>Cancellation Policy:  We understand, plans change. Tickets are refundable up until 10 days prior to the event.</SPAN></H5>

Sofra Bakery & Cafe

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Lamb Jam

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