Best of Bay: Noosh
$190 per person
Our Best of Bay classes bring notable, local food talents into our teaching kitchens to share their expertise in a hands-on cooking class.
What You'll Learn
By the end of this class, you will:
- Be able to identify common Eastern Mediterranean flavor profiles
- Execute Eastern Mediterranean culinary techniques (layering phyllo dough, filling dolmas, making bread)
- Understand how basic techniques can be applied to create different renditions of dishes
About This Class
Ahead of their pending brick and mortar location Noosh on Fillmore St. in Pacific Heights, Sayat and Laura are excited to share with you the cuisine that is iconically “Istanbul Modern”.
Sayat and Laura draw on some of the most iconic Eastern Mediterranean flavors and techniques to create unique dishes rooted firmly in Northern California. Join them as they guide you through a menu with influences you will recognize as Turkish, Greek, Armenian, Jewish, Arabic, and Persian. Some of their cooking is done slow and low, and some à la minute, and their professional tips will guide you through all of it. You’ll learn their take on classic dolmas and bourekas, as well as less familiar dishes that are sure to become some of your all time favorites.
NOTE: This menu is suitable for vegetarians. Armenian Dolmas, Jilbir (or Turkish eggs) with Stewed Chickpeas, Simit, and Kitkit Boureks (Phyllo Dough Filled with Custard)
- Wine included
- Full meal served in class
- Work in teams
- Suitable for vegetarians
- Ages 18+
The average duration of our cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating.
The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. As a group, your class will prepare the selected menu in its entirety. In most classes, not every student will make every dish.
Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe.
Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.
Doors open 15 minutes before the class start time.
You do not need to bring anything with you to class, unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food and wine are all provided for you.
In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.
Please note, for our Baking & Pastry classes, a light meal will be provided for you.
We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.
Sayat Ozyilmaz & Laura Milan
Sayat Ozyilmaz & Laura Milan are a husband and wife chef team from Istanbul and Mexico respectively. Laura has worked at incredible places such as Cafe Boulud, Saison, Mugaritz and Eleven Madison Park. Sayat’s pedigree includes restaurants from Mumbai and Istanbul, as well as Le Bernardin, Blue Hill at Stone Barns, and Mourad. Together they’ve successfully been running Istanbul Modern SF since November of 2016 serving a cuisine that pays homage to the cultural legacy of Istanbul. San Francisco anxiously awaits their much-anticipated opening of their California-influenced Middle Eastern restaurant, Noosh.