Cooking Classes
We will be calling you soon about payment details…
MARCH PROGRAMS
Rice dishes from around world – Fehmi Samancı
March 6th 2010 Saturday 11:00 – 14:00
Seafood Paella (Spain)
Fried Rice (China)
Mushroom Risotto (Italy)
Eggplant Rice (Turkey)
100 TL
Everything about breakfast – Burçak Ersen
March 6th 2010 Saturday 11:30 – 14:30
Pancake and caramelized strawberries
Cinnamon french toast
Cheese and herb omlette
Eggs benedict with salmon
Caramelized banana crepe
Granola
120 TL
Healty dishes from our kitchen – Bülent Metin
March 9th 2010 Tuesday 19:00 – 22:00 / March 25th Thursday 19:00 – 22:00
Celeriac soup with baked grapefruits
Vegetables cooked with olive oil en papillote
Grilled seabass, kalamata, broccoli, cauliflower puree and cucumber spaghetti
Phyllo stuffed with “lor” cheese and pomegranate sauce
120TL
Home made pasta - Michelangelo De Lauretis
March 11th 2010 Thursday 19:00 – 22:00
Trenette al pesto genovese – Famous pesto with trenette pasta
Tortellini al sugo – Homemade tortellini with tomato sauce
Papardelle gamberetto e porcini – Papardelle with shrimp and porcini
Frittelle di mele della nonna – Grandma’s fried apple dessert
120 TL
Homemade roll sushi – Hanae Ueda
March 12th 2010 Friday 19:00 – 22:00
Sushi rice cooking techniques
Preparations of sushi ingredients
Rolling techniques and how to make the maki-mono
Chakin- zushi – sushi rolled in omlette
Sesame oil and soya sauce dressed salad
140 TL
Macaron – Jean Pierre Levy
March 13th, 2010 Saturday 11:30 – 14:30
Pistachio
Raspberry
White Chocolate
120 TL
Kadayıf– Bülent Metin
March 17th 2010 Wednesday 19:00 – 22:00
Börek made out of kadayıf with pastırma and fresh kaşar cheese
Kadayıf Baskets – Spinach/cheese, zucchini and lor cheese, karamelized red onions
Kadayıf dessert with date puree and pistachios
100 TL
Local food of Italy, Venice - Michelangelo De Lauretis
March 19th 2010 Friday 19:00 – 22:00
Sarde in saor – Sardine appetizer
Seppie nere con polenta – Squis with polenta
Figa’ a la venexiana – Venice style liver
Insalata dei Capuleti –Verona style salad
Coffee Tiramisu
120TL
BASIC KITCHEN SKILLS with WÜSTHOF-2 days
March 19th 2010, Friday 19:00 – 22:00 / March 20 th 2010, Saturday 11:30 – 14:30
This 2 day program is designed for serious amateurs and novices alike.
It will give you the basics and provide the skills and confidence to create outstanding menus for your guests and family
Basic knife skills, preparation of stocks, working on technics of filleting fish deboning poultry and cleaning shrimp.
Tomato concasse
Cutting techniques, working on vegetables and fruits
Debonning chicken, filleting fish and cleaning shrimp
Vegetable and fish stock preparation
Roasting with seasonal fish
Grilled shrimp on rosemary skewers
Veal tenderloin with muhroom and wine sauce
Fish fumet
Parmesan risotto
2-day program fee 220 TL
Cooking on cast iron with HECHA – Maksut Aşkar
Prepare grilled dishes right in your kitchen using Hecha, the master of cast iron cookware
March 23rd Tuesday 2010 19:00 – 22:00
Grilled tenderloin, jasmine rice with fresh herbs, orange with cardamom and glazed carrots
Grilled jumbo shrimp or seabass, cumin potatoes and saffron vinaigrette cream
Lamb chops with corn pudding
140TL
Intro to Pastry –Feyza Bayrakçıoğlu
March 26th 2010 Friday 19:00- 22.00 /March 27th 2010 Saturday 11:30 – 14:30
Panna Cotta
Eclair – pastry cream, Pate choux dough and Chocolate sauce preparation
Orange madeleine
Lemon curd
Lemon tart – lemon curd and tart dough preparation
Cinnamon rolls
190 TL
SUMMER PROGRAMS
5 Day Turkish Cuisine Menu – 25 Hours
July 26th, 27th, 28th, 29th, 30th , 2010 10:00 am – 2:00 pm
Day 1:
Artichoke cooked in olive oil
Fried phyllo scrolls
Dry eggplant stuffed with meat and rice
Apricot dessert with clotted cream and pistachios
Turkish coffee
Day 2:
Fried eggplants stuffed with onions, garlic and tomatoes
Mantı – Turkish dumplings stuffed with meat
Baked rice pudding
Turkish tea
Day 3:
Cold yogurt soup with cucumbers
Phyllo triangles
Beef stew with eggplant puree
Baked sugar dough with syrup
Turkish coffee
Day 4:
Eggplant salad
Beef stew with grape molasses
Rice pilaf with tomatoes
Semolina halva
Turkish tea
Day 5:
Cold wheat and yogurt soup
Savoury pastry with homemade dough
Stuffed tomatoes
Apricot compote
Turkish coffee
Package fee: 1000 TL (5 days)
Daily fee: 250 TL
—————————————————————————————–
5 Day Turkish Cuisine Crash Course – 20 hours
August 2nd - August 6th, 2010 10:00 am – 2:00 pm
Day 1: Mezes and Vegetables cooked in olive oil
Eggplant Salad
Spicy tomato salad
Lentil patties
Stuffed Eggplants cooked in olive oil
Artichokes cooked in olive oil
Day 2: Savoury pastries and pasta
Mantı (dumplings)
Homemade dough börek (savoury pastry)
Phyllo pastry I
Phyllo pastry II
Day 3: Stuffed Vegetable Dishes
Stuffed grape leaves
Stuffed bell peppers
Stuffed tomatoes
Stuffed dry eggplants
Day 4: Meat Dishes
Eggplant puree with beef stew
Beef stew wrapped inside fried eggplant slices with tomato sauce
Egglaced meat patties
Beef stew with peal onions
Day 5: Rice Dishes
Eggplant Rice pilaf
Tomato rice pilaf
Bulgur rice pilaf
Stuffing rice with spices and liver
Package fee: 1000 TL (5 days)
Daily fee: 250 TL
SEMINARS
JANUARY 2010
Ottoman Culinary Culture in Evliya Celebi’s 17th century Travelogue, Seyahatname
A series of eight seminars by Marianna Yerasimos
In his famous account of “the 51 years of wanderings in the lands of 18 sovereigns”, the Ottoman traveller Evliya Celebi narrates in minute detail, not only the history, economy, administrative structure, architecture, peoples and costumes of the provinces he visited, but also a fascinating array of “praiseworthy foods and beverages” that he came across, indulged in or merely heard about. With this series of eight seminars, renowned cultural historian Marianna Yerasimos will introduce food enthusiasts to these culinary delights (soups, meats, vegetables, pilafs, desserts, fruits and beverages) mentioned in Evliya Celebi’s Seyahatname, meticulously cross referencing them to the existing studies and secondary sources on the topic. Each three hour seminar will include hands-on experimentation with selected recipes.
Seminar Schedules and Topics:
January 16 Introduction to Seyahatname and culinary culture of the Ottoman Empire in the 17th century (palace kitchen, other wealthy kitchens and famous feasts)
January 30 Kitchen utensils (pans, pots) and foundational ingredients (butter, oils and spices)
February 13 Breads, pastries and other baked goods
February 27 Soups, produce, legumes, cooking with fruits and stuffed vegetables (dolmas)
March 13 Pilafs (rice and other grains), meats, chicken, poutry and game
March 27 Fish, seafood, appetizer mezes, salads and pickles
April 10 Fruits, desserts, jams, compotes. sweets and confectionaries
April 17 Beverages (juices, sherbets, spirits, tea and coffee)
Seminar fee : 400 TL for eight seminars.