Author: mdd-user-admin

13 Mar

Posted at 14:27h # Friendly Meals, Previous Events

March 13, 2016, 1924 Istanbul (Rejans) This famous Russian restaurant, known for hosting many famous figures of the time from Mustafa Kemal Atatürk to Greta Garbo and Agatha Christie, has been a place where White Russians who fled to Istanbul from the Russian Revolution have introduced their own cuisine to us since its opening. Lemon vodka, traditional Russian beet soup and piroshki, beef stroganoff and Kievsky have all entered our lives thanks to this. Under the name "1924 Istanbul," Chef Mike Norman continues this valuable culinary tradition, and we had the opportunity to taste classic flavors in their most original forms. Event...

15 Dec

Posted at 14:33h # Friendly Meals, Previous Events

December 15, 2015, Moda Sea Club Guest Speakers: Ceni Franko, Karen Gerson Şarhon, Mariya Simyonidis, Selİn&Ayda Tokatlıoğlu, Takuhi Tovmasyon The Istanbul Cuisine is one of the most unique examples of the synthesis of Eastern and Western influences in culinary culture… Classic Turkish flavors combined with the traditional cultures of minorities inherited from the Ottoman era such as Greek, Armenian, and Jewish. The Istanbul tables, blended by minority cultures from Byzantium to the present day, are a colorful mosaic. Of course, it's not possible to introduce each of these magnificent cuisines, each containing its own richness, in a single evening event. In...

21 May

Posted at 14:44h # Friendly Meals, Previous Events

May 21, 2015, Bomonti Hilton The concept of the menu prepared by Greek Executive Chef Yannis Manikis for our Gala Dinner was Nostimo Meltemi (Meltem Flavors). The menu for this special evening also reflected Chef Manikis's kitchen and life philosophy. The chef says, "I act with respect and responsibility for all the beauties provided by Mother Earth. For me, the most important thing is to provide an unforgettable experience with all these flavors offered to us." ...

26 Mar

Posted at 14:49h # Previous Events, Seminars

March 26, 2015, MSA In this seminar, where we hosted "Breads of Anatolia", our first speaker was journalist, author, and researcher Nedim Atilla, a member of the Gastronomic Society of Turkey Board of Directors. Atilla delved into the arduous journey of our bread, which begins with wheat seeds and enriches with varieties such as rye bread, barley bread, over a 15,000-year history. Additionally, at the tasting buffet featuring nearly 40 types of bread brought specially from all corners of Anatolia for this seminar, varieties such as Kahrat bread, Cınıbız bread, Ayan bread, Germiyanoğlu bread, Gastra bread, cabbage bread, herb bread,...