CONSTRUCTION has kicked off for Sofra, a new bakery and retail store on the Cambridge/Watertown line that’s owned by Oleana chef Ana Sortun and pastry meister Maura Kilpatrick. “Sofra is a hospitality word that works in Armenian, Arabic, and Lebanese,” says Sortun. “Loosely translated, it means ‘picnic on a blanket.’ ” Expect sweets and savories with a Middle Eastern bent. >> Dante de Magistris, Eddie Doyle, and Andy Husbands, a subset of Boston’s culinary Rat Pack — the young male chefs who like to cook and carouse together — recently traveled to Iceland, hoping to score pointers on Icelandic lambs and lamb dishes. >> Chef Anthony Ambrose, of Ambrosia fame, is now overseeing the food and beverage at the Red Lion Inn in Cohasset, along with running his event and catering company. >> Chef-owners and wannabes, mark your calendars: the 16th annual Restaurant Trends Seminar is on May 6 at the Back Bay Conference Center. Topics this year include “Going Green.” Registration is open to the public, but it’s a trade meeting. For many professionals, it’s the most efficient way to learn what’s coming next to the Boston restaurant scene. For more information, visit www.rtseminar.com/rtseminar. >> You still have a few days to catch Norouz, the Persian New Year celebration, going on through March 27 at Lala Rokh. The restaurant is offering a prix-fixe traditional celebratory dinner, Sofreh-Ye-Haft-Sin, in honor of the holiday. The cost is $33.08 (plus $15 for paired wines); call 617.720.5511 for reservations and information.
