Cook the Book: Istanbul and Beyond
$165 per person
Instructor
Our Cook the Book classes celebrate some of our favorite chefs and restaurants through their cookbooks. We select a signature dish from their cookbook, adapt it for the home kitchen, and build a menu around it to bring the book to life. These events are less instruction-based than our other cooking classes and make for an enjoyable night out.
What You'll Learn
By the end of the class, you will:
- Understand how to properly use tomato and pepper pastes in Turkish cuisine
- Master the Turkish method of ‘kneading’ ingredients and flavors into al dente bulgur
- Know how to strain your own yogurt and incorporate it into Turkish dishes
About This Class
When we think ‘Turkish food’ we often think kebabs, doner, stuffed grape leaves and baklava. Yet Turkey is a land of distinct regional cuisines influenced by topography, climate and history. In her cookbook ‘Istanbul and Beyond’ Robyn Eckhardt dives into the cuisines of Istanbul and Turkey’s eastern half, sharing little-known dishes from home and restaurant cooks, bakers, farmers and fishermen.
This class centers on exuberantly spiced dishes from Turkey’s southeastern and Mediterranean provinces. We’ll start by pounding lamb chops flat and slathering them in a zesty marinade for a dish from Sanliurfa province. While the chops marinate we’ll prepare two cool dishes: a Syrian-influenced bulgur salad with tomato and pepper pastes, herbs and pomegranate molasses, and a dip cum side dish of yogurt and wheat berries with browned onions served with roasted eggplant and chiles. We’ll finish on a sweet note with a simple dessert from the far eastern province of Van: buttery sautéed apricots with walnuts.
Menu
Pounded Marinated Lamb Chops, Bulgur and Herb Salad with Pomegranate Molasses, Wheat Berry and Yogurt Dip with Browned Onions, Butter-Sauteed Apricots with Walnuts
Details
- Wine included
- Full meal served in class
- Work in teams
- Ages 18+
FAQ
Virtual: The average duration of our virtual cooking classes is 1 1/2 hours. Attendees will be cooking simultaneously with the instructor using items from the ingredients list provided at the point of registration. The instructor will share Pro tips and techniques while answering questions from the audience via Chat. The class will conclude with a Q&A session for any remaining questions and attendees can enjoy the food they’ve cooked, or save it to eat later based on instructor’s direction.
Note that spots purchased for a virtual class can be enjoyed by you or anyone else in your kitchen. However, the link you will receive to log into the class is unique so if you want your friends in other locations to join you, they too will need to purchase a spot.
In-Person: The average duration of our in-person 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. 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.
Virtual: Attendees should log onto the webinar provided about 5 minutes before the start time. Virtual classes start promptly on time.
Please note: You must complete an additional registration link to enter the class on the scheduled date. The link will be sent to you via email one day before class.
In-Person: Doors open 15 minutes before the class start time.
Virtual: You will be given a list of ingredients and necessary equipment at the point of registration. We’ve made a conscious effort to include common ingredients and equipment that are accessible to everyone while offering suggestions for substitutions where they may apply.
In-Person: 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.
Virtual: You will be able to enjoy the fruits of your labor at the end of class but feel free to snack while you follow along or pour yourself a glass of wine.
In-Person: 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.
Virtual: 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.
In-Person: Same as above.
Cancellation Policy
Robyn Eckhardt
