ABOUT: The New York Times critic Pete Wells included Sofreh in a 2018 roundup of the 10 best new restaurants and The New Yorker’s Hannah Goldfield praised it, noting that it’s a “cuisine sorely underrepresented in the city.” Interestingly, Alikhani wasn't always destined to be a chef. During law school, while studying to be a judge, she found that her true passion was cooking for friends and classmates. It took her 25 years to realize her dream of opening a restaurant. In that time, she worked in various professions unrelated to food, did some ad-hoc catering, attended the International Culinary Center, interned in restaurants, and most difficult of all, pleased her twins' discerning palates. Finally, in the summer of 2018, at 59, she opened Sofreh to great acclaim.
WHAT:Alikhani will be demonstrating her interpretations of traditional Middle Eastern cuisine — Persian dishes — using recipes from her book, Sofreh: A Contemporary Approach to Classic Persian Cuisine. It's available online for 30% off (20% off day of class). She can custom sign it for you.