Recognized by UNESCO as a world intangible cultural heritage and now firmly rooted in science, the traditional Mediterranean diet has inspired Americans to incorporate ingredients like olive oil into their daily cooking. Over the last ten years, we have come to understand that, like wine and other traditional foods, there is a whole world of olive oil—full of varietals, styles, aromatics, and markers of excellence. Olive oil is more than just a good fat to cook with: it’s an ingredient that adds acidity, notes of peppery spice, vegetal flavors and fruitiness to any dish.  We’ll taste a few different oils and Chef Ana will demonstrate 4 easy sauces. Recipes include: olives & za’atar, carrot tershi, ezme & baked feta with walnut & sesame, raisin and caper kerkennaise with arctic char.  All proceeds go to the Jacques Pépin Foundation.

About the Jacques Pépin Foundation: Jacques Pépin will be turning 90 years old on December 18, 2025. In honor of this momentous occasion, professional chefs, culinary personalities, and home cooks across the country will host dinners and fundraising events to support the Jacques Pépin Foundation. The JPF supports community kitchens that offer free life skills and culinary training to adults with high barriers to employment, including previous incarceration, homelessness, substance abuse issues, low skill and education attainment and lack of work history.

Instructor: Ana Sortun, Executive Chef

Tickets: $225

All of our classes are demonstration-style. Our chefs will do the cooking and baking and you will get to do the eating and drinking. We will send you home with all of the recipes from class. If you have any allergies, please let us know in advance by emailing classes@sofrabakery.com. Classes are non-refundable but may be transferred to another recipient upon request.