Cooking Classes

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Give the Gift of a Cooking Class

We encourage buying a gift certificate for someone as the classes are non-transferable and non-refundable :)

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Please keep in mind we release our schedules in roughly three month increments

Meet our Chefs!

A woman in a black chef's coat holding a large pot of steaming mussels, smiling in a restaurant kitchen.

Dave’s is thrilled to have Chef Didem Hosgel in our kitchen. Who better to learn the wonders of Mediterranean cuisine than with Chef Didem, who worked alongside Ana Sortun of Sofra, Oleana & Sarma! You’ll learn, cook, eat and enjoy expertly paired wines from Sam & Jenni (without waiting for a table!) in a comfortable, convivial setting!

Didem is a Boston-based private chef and the owner of Tasteful Sini. With over 23 years of experience, including time at Oleana and Sofra Bakery and The Turkish Embassy, her cooking is rooted in Mediterranean and Middle Eastern traditions with a focus on seasonal ingredients and bold, balanced flavors..

We are so excited to bring Chef Paul O’Connell into the Dave’s kitchen to spearhead out Pasta Making Classes! Chef Paul is best known for his beloved Cambridge restaurant, Chez Henri, which he owned for 19 years. As they say in the biz, Paul’s been around! He’s partnered with some of the most famous chefs in the city, taught at Le Cordon Bleu and helps out at the local farmers markets when he’s not too busy volunteering!

A smiling man in a white chef's coat holding a wooden spoon, standing against a plain white background.

Deborah, a certified Sommelier, co-founded Taberna de Haro in Boston and became sole owner in 2007. She built one of the largest and most acclaimed all-Spanish wine lists in the U.S., featuring over 300 wines — including 94 Sherries, the second-largest Sherry selection in the world. Her awards include James Beard Semi-Finalist for Wine Program (2018), The World of Fine Wine (2018–2024), and Wine Spectator (2004–2024)

A leading Boston authority on Spanish cuisine and wine, Hansen teaches at Boston University’s Culinary Arts Program. She holds a B.A. in Spanish from Bates College and an M.A. from NYU, and has lived over eight years in Madrid. She has traveled extensively in Spain’s wine regions, remaining deeply committed to authentic Spanish food and wine.

Smiling woman in a chef's coat standing behind a table filled with various dishes and desserts in a kitchen.
Cooking Class Gift Certificates

  • Learn to make fresh egg pasta at home with ease. In this hands-on class, you will learn basic dough techniques, how to cut pasta, and how to make quick ravioli.

    During this class you will taste your fresh pasta creations paired with samples from our wine room. You will also take home a handmade bundle of the fresh pasta you created!

    • Babaganoush – Smoky Roasted Eggplant Dip with Caramelized Onion and Parsley.

    • Whipped Hot Feta – Creamy Whipped Feta with Urfa Pepper and Olive Oil.

    • Walnut Muhammara – Roasted Pepper Spread with Walnuts, Salca, and Pomegranate Molasses.

    • Sumac Pita Chips
      From the bustling streets of Istanbul to your own kitchen, this class explores the dishes locals line up for every day. Learn how to make fresh, flavorful street food favorites while discovering the stories and traditions behind them.

    • Chicken Shawarma, Citrus and Spice-Marinated Chicken, Roasted 

    • Butter Freekah, Olives, Sultanas

    • Bean Piyaz with Tahini Sauce

    Learn the secrets to making restaurant-quality shawarma without leaving home. We'll cover marinades, sauces, fresh accompaniments, and all the elements that come together to create the perfect wrap or platter.

  • One of Turkey's most treasured comfort foods, manti is as fun to make as it is to eat. You'll learn how to prepare the dough, fold each dumpling by hand, and finish them with the classic yogurt and buttery tomato sauce.

    • Iskender Kebab, Garlic Yogurt, Tomato Brown Butter

    • Toasted Pitas

    • Roasted Cumin Potatoes

    • Zough Sauce, Spicy Yemeni Green Herb Sauce with Cilantro, Parsley, Garlic, and Chili

    • Shepherd Salad

    Master the techniques behind some of Turkey's most iconic grilled dishes. From perfectly seasoned kebabs to the traditional sides and sauces that complete the meal, you'll leave ready to recreate your favorite kebab house experience at home.

  • Mezze is all about bringing people together around a table filled with vibrant, shareable dishes. In this class, we'll prepare a colorful assortment of dips, salads, and small plates that are perfect for entertaining or a relaxed evening with friends.

    • Samkeh Harra

    • Brussels Sprout Tabouleh 

    • Tomato Spoon Salad

    • Spicy Walnut Sauce

    • Carrot Tarator

    Fresh seafood, bright citrus, fragrant herbs, and bold spices define this coastal-inspired menu. Together we'll prepare an elegant meal that celebrates the simple, vibrant flavors of the Eastern Mediterranean.

  • Spiced Pork & Mussel is a homey paella that hews to the maxim less is more.  Paellas are supposed to have fewer ingredients than you think.  We'll quick-marinate pieces of pork in a paprika adobo so they are tender and flavorful, add plenty of fresh mussels, and create an irresistible paella not found in touristy restaurants. 

  • Two of Spain’s most iconic dishes are as fun to make as they are to serve.  Master the authentic techniques with me

  •  Learn some great new vegetable recipes in time for Thanksgiving!  New England stalwarts like rutabagas, parsnips, leeks, and Hubbard squashes are incredibly delicious when prepared with a twist.

    • Lentil Soup

    • Roasted Winter Squashes with Honey Tahini, Toasted Walnuts

    • Roasted Carrots, Garlic Yogurt, Hazelnut Dukkah, Fresh Dill, and Pomegranate molasses

    • Umm Ali, Warm layers of crisp pastry baked in sweet cream with pistachios, almonds, coconut, and raisins

    Looking to add something unexpected to your holiday table? This class features Turkish-inspired side dishes that complement a traditional Thanksgiving meal with seasonal vegetables, warm spices, and plenty of fresh herbs.

  •  In Madrid, the braised vegetable dish called pisto is an old favorite.  The tangy white anchovies called boquerones show up everywhere in tapas bars.  Let’s delve!

  • A simple dish like fried chicken thighs can become magnificent when the garlic and olive oil are just right and the splash of brandy is generous! Also, roasted red peppers are the perfect complement to this dish and many others.


  •  A roasted pork loin is show-stopper on the table, and then becomes a wealth of possibilities as a leftover! 


  • Soupy rice is a favorite in Spain.  Neither a paella nor risotto, it is a traditional, scrumptious dish with endless possibilities.

Parking

There are metered spots along Holland Street that run till 8p.m.
There is also a public parking (Buena Vista Lot, next to the Harvard Vanguard building) located two minutes down the street. You can use the Park Mobile app to pay for parking in this lot, if you’d like to download before hand.