{"id":16735,"date":"2025-12-09T20:11:00","date_gmt":"2025-12-09T17:11:00","guid":{"rendered":"https:\/\/www.mutfakdostlari.org.tr\/en\/?p=16735"},"modified":"2025-12-09T20:30:34","modified_gmt":"2025-12-09T17:30:34","slug":"the-seasons-of-nature-the-seasons-of-life-a-dinner-of-friendship","status":"publish","type":"post","link":"https:\/\/www.mutfakdostlari.org.tr\/en\/previous-events\/friendly-meals\/the-seasons-of-nature-the-seasons-of-life-a-dinner-of-friendship\/","title":{"rendered":"The Seasons of Nature, The Seasons of Life \u2013 A Friendly Meal"},"content":{"rendered":"\n

Venue: Telezz\u00fcz
Date: September 24, 2025<\/p>\n\n\n\n

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At their first gastronomic gathering of the autumn season, the Gastronomic Society of Turkey came together on the evening of September 24 at Telezz\u00fcz for a very special dinner where flavor met art.<\/p>\n\n\n\n

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As Istanbul\u2019s art season begins, the evening started with a private tour of the \u201cFolia\u201d exhibition at Abd\u00fclmecid Efendi K\u00f6\u015fk\u00fc. Curated by Selen Ansen and Eda Berkmen, the exhibition draws on the dual meanings of the Latin word folia\u2014referring both to nature and to excess. After exploring the enchanting world shaped by the mansion\u2019s architecture and history, the group continued on to Telezz\u00fcz, Turkey\u2019s first vegan fine-dining restaurant. There, in the refined atmosphere of a venue nestled within a lush grove, they enjoyed a six-course menu created by Chef Bahtiyar B\u00fcy\u00fckduman, inspired by the exhibition and shaped by a seasonal, fresh, zero-waste, and product-centered philosophy\u2014paired with Likya Wines.<\/p>\n\n\n\n

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Following the amuse-bouche themed around \u201cseed, sprout, flower,\u201d the menu unfolded through courses named \u201cBecoming,\u201d \u201cFirst Green,\u201d \u201cThen Autumn,\u201d \u201cThen Black,\u201d and concluded with a dessert titled \u201cPhoenix Tree.\u201d The entire menu was crafted from seasonal vegetables. In addition to the season\u2019s standout produce\u2014from mushrooms to root vegetables\u2014the chef also explained to the Society every step of his zero-waste kitchen, a requirement of the Green Michelin Star.<\/p>\n\n\n\n

One of the evening\u2019s visually striking details was the celery-apple r\u00e9moulade with beetroot and tarragon served atop crispy kaday\u0131f, resembling a bird\u2019s nest, and presented in egg-shaped plates. The dish titled \u201cFirst Green\u201d\u2014featuring chickpea\u2013mint\u2013hazelnut pur\u00e9e with radish, carrot, and beet\u2014evoked the flower gardens of the Folia exhibition. The ragout of seasonal mushrooms took on unexpected depth with smoked radish pur\u00e9e and garlic, while the black wheat risotto served with burnt cabbage consomm\u00e9 paired exceptionally well with Vineyards Cabernet Sauvignon.<\/p>\n\n\n\n

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It was an evening in which the concept of \u201cculinary arts\u201d was honored in every sense, and moments where art and flavor intertwined created a truly magical experience. As always, the night concluded with heartfelt thanks to the kitchen and service teams.<\/p>\n\n\n\n

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Venue: Telezz\u00fczDate: September 24, 2025 At their first gastronomic gathering of the autumn season, the Gastronomic Society of Turkey came together on the evening of September 24 at Telezz\u00fcz for a very special dinner where flavor met art. As Istanbul\u2019s art season begins, the evening started with a private tour of the \u201cFolia\u201d exhibition at Abd\u00fclmecid Efendi K\u00f6\u015fk\u00fc. Curated by Selen Ansen and Eda Berkmen, the exhibition draws on the dual meanings of the Latin word folia\u2014referring both to nature and to excess. After exploring the enchanting world shaped by the mansion\u2019s architecture and history, the group continued on…<\/p>\n","protected":false},"author":1,"featured_media":16680,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[27,31],"tags":[],"class_list":["post-16735","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-friendly-meals","category-previous-events"],"_links":{"self":[{"href":"https:\/\/www.mutfakdostlari.org.tr\/en\/wp-json\/wp\/v2\/posts\/16735","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mutfakdostlari.org.tr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mutfakdostlari.org.tr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mutfakdostlari.org.tr\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mutfakdostlari.org.tr\/en\/wp-json\/wp\/v2\/comments?post=16735"}],"version-history":[{"count":2,"href":"https:\/\/www.mutfakdostlari.org.tr\/en\/wp-json\/wp\/v2\/posts\/16735\/revisions"}],"predecessor-version":[{"id":16747,"href":"https:\/\/www.mutfakdostlari.org.tr\/en\/wp-json\/wp\/v2\/posts\/16735\/revisions\/16747"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mutfakdostlari.org.tr\/en\/wp-json\/wp\/v2\/media\/16680"}],"wp:attachment":[{"href":"https:\/\/www.mutfakdostlari.org.tr\/en\/wp-json\/wp\/v2\/media?parent=16735"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mutfakdostlari.org.tr\/en\/wp-json\/wp\/v2\/categories?post=16735"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mutfakdostlari.org.tr\/en\/wp-json\/wp\/v2\/tags?post=16735"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}