Fall Soups, Sofra's Pastries on the Cooking Class Docket

Sofra's sweet and savory pastry case

By Naomi Kooker

Two ways to warm up over the next few days - learn the art and craft of fall soups and how to bake Sofra's excellent pastries.

This Saturday, October 27, get in the kitchen with Rodney Murillo at Davio’s. Arrive at 11 AM for coffee and biscotti, then get down to the business of what it takes to make a maple butternut soup, lobster bisque and minestrone ($165 per person includes goodie bag with the day’s samples; recipes; and $100 limited-time voucher to dine at Davio’s; sign up by e-mailing cooking@davios.com with your name, telephone number and number of people in your party. Davio’s will call to save your place).


We love pastry chef Maura Kilpatrick’s sweet unique Middle Eastern pastries at Sofra, so we were thrilled to learn she’s going to show guests how she does her magic with a baking lesson Monday, October 29. “Breaking the Rules” will be about turning classic brioche into tahini brioche and twice-baked sesame rolls, and showing the class how to create chocolate olive oil truffles, m’hencha, a traditional Moroccan dessert, and pistachio olive cake (6:30-9 PM; $85 per person, plus $3.12 registration fee; click here to register).

Information from bostonchefs.com helped in this post.