Didem Hosgel, Chef de Cuisine, Sofra
Real Greek Cooking
On 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.
Cancellation policy: We understand, plans change. Tickets are refundable up until 10 days prior to the event.