In Ancient Grains, Modern Table with Didem Hosgel, rediscover some of the world's oldest grains, including freekeh, farro, bulgur, and barley, and learn how to bring them into the way we cook today. You'll learn how to build flavor, create texture, and turn these pantry staples into satisfying modern meals.

What’s on the menu:

• Pan-Seared Chicken with Freekeh Pilaf - smoky freekeh, toasted nuts, dried fruit, fresh herbs

• Farro Salad with Winter Vegetables - roasted seasonal vegetables, feta, citrus vinaigrette

• Bulgur-Stuffed Honeynut Squash - warm spices, herbs, toasted seeds, Pomegranate

• Barley Cacık - creamy yogurt, garlic, fresh herbs

Registration Fee: $88 per person
This class is welcome to all ages and BYOB for adults 21+

What you’ll take home:

• All the delicious leftovers from class

• Recipe cards

About the chef:

Chef Didem Hosgel is the chef and owner of Tasteful Sini, a Boston-based private chef and catering business. Originally from Turkey, she brings more than 20 years of professional cooking experience, including a decade working alongside acclaimed chef Ana Sortun at Oleana and Sofra. Her cooking is rooted in the flavors of Turkey and the Eastern Mediterranean, with a focus on seasonal ingredients, bold spices, and the joy of gathering around the table.