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Tuesday, June 9, 2009

Celebration weekend

7 Haziran Pazar gunu Sunset dergisinin duzenledigi bir etkinliGe davetliydim.

Antep mutfagindan Lavlazli Ma$ piyazi ( ma$ ve kuru borulce Piyazi) ve aslinda alti ezmeli olarak bilinen ve bazi kaynaklarda bir cesit Kilis kebabi olarak gecen yemekleri tanittim. Cok keyifli bir gosteriydi. Derginin Turkiye asigi olan yemek editoru Margo True ile beraber seyredenlerin sorularini yanitlama firsatim oldu. Verde marka Ege'de siselenmis zeytinyagini kullandim, kullanirken de Turk zeytinciliginin ve zeytinyaginin ilerki yillardaki buyuk hedeflerini aktardim.

Celebration weekend flyer

Gosteriyi izleyenlerin blogundan:


Bay area bytes

My favorite presentations were by chefs Burak Epir of the Pilita Mediterranean Turkish Grill in San Carlos and Cindy Pawlcyn of Mustard's Grill. Epir showed off his kebab technique with a huge knife, and shared tips such as using a small sieve to filter stems and seeds from dried herbs. He used my favorite pepper, maras, in his recipe for Kilis kebab which also included lots of fresh parsley, the most commonly used fresh herb in Turkey.