Explore the culinary roots of a cooking prodigy as he takes you on a journey through the complex flavors of Iran.

New York

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In a Nutshell

Culinary wunderkind Andy Bharaghani shares the traditional Persian flavors he grew up eating at a seated BYOB feast.

The Fine Print

Promotional value expires Jan 31, 2014. Amount paid never expires. Refundable only on day of purchase. Min. of 8 participants or experience subject to cancellation. No value after experience date & time have passed. Discount reflects Experience Provider’s current prices.] Please provide email address at checkout, which SideTour will provide to facilitate redemption. Gratuity included. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

What You'll Do

Chef Andy Baraghani mastered a United Nations' worth of culinary techniques while working in the kitchen of Chez Panisse, easily one of the nation's finest Michelin-starred restaurants. But the closest cuisine to Andy's heart are the Iranian dishes he grew up eating. During an intimate multi-course dinner, Andy infuses his mother's traditional Persian recipes with a deft blend of spices, handpicked ingredients, and his own virtuosity.

  • Culinary Mastermind
    Freelance chef Andy Baraghani has cooked at some New York's top restaurants, including an apprenticeship at a Michelin-starred restaurant.

  • Authentic Iranian Dinner
    A multi-course lineup of traditional dishes draws on the delicate nuances of Persian spices and handpicked ingredients

  • BYOB
    Beer or wine of your choice

Each event is capped at 14 participants; each event requires a minimum of 8 participants in order to take place.

Your Host

Andy BaraghaniAndy Baraghani
Culinary Prodigy

Before he turned 21, Andy Baraghani's precocious culinary skills had already rocketed him into the kitchen of Chez Panisse—credibly considered among the nation's very best and most influential restaurants. Not content to rest on his laurels, Andy has been seeking fresh culinary challenges ever since (he once taught himself Bengali cooking on a dare from a client). Andy now works as his own freelance chef, and his food, recipes, and writing have appeared in Saveur Magazine.

Where You'll Meet

The event will be held at a Brooklyn residence. The exact address will be shared after purchase.

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