Pop-up Dinner by Ekin on October 18th 2014

I am happy to announce that I will be doing a pop-up dinner at Caffe Torino, Seattle! The dinner is already sold-out!

A scene from a Friday dinner at our apartment in Seattle, WA
A scene from a Friday dinner at our apartment in Seattle, WA

Here is the announcement:

Caffe Torino Pop-up Dinner

Saturday, October 18 2014 – 5:30 PM

Turkish and Italian eating habits both emphasize sharing – sharing a bite and sharing an experience. This will be a meal to share, and is a reflection of experiences culminated in the northwest of Turkey (Istanbul) and carried to the northwest of the US (Seattle).

We’re excited to work with guest chef Ekin Yasin:
Ekin grew up in Istanbul/Turkey. She comes from a family of food lovers. Her father is a famous food personality on television, author and columnist in Turkey and her mother is an amazing home cook.

Growing up in this food environment, Ekin got involved with the food world early on in her career. She co-founded a food-based social networking website, wrote articles and recipes for the website Gourmates.com and organized a number of food events in New York City. She moved on from this project to pursue her academic career: she currently works as a full-time lecturer at University of Washington.

Ekin kept up with her passion of food: she hosts dinner parties and founded an eating club dedicated to brunches in Seattle inspired by Turkish recipes. She is the kind of hostess who will always insist on serving you a second-plate (even if you are full).

Amuse-bouche: crostini with walnuts, peppers, bread, cumin spread

Antipasto/Appetizer of cold Mezes to share:

  • Sundried tomato hummus topped with basil oil (the traditional hummus infused with sundried tomatoes and garnished with basil oil) 
  • Turkish spicy bulgur and lentil salad (kisir) in rolled chard
  • Shredded carrot and zucchini in a walnut garlic yogurt and dill sauce, topped with haspir (Turkish saffron)

Piatto principale/Main Course:
Turkish rice with currants, pine nuts, spices and herbs
Turkish meatballs (lamb/veal) with cumin – Italian style topped with tahini yoghurt sauce, sumac and parsley (vegetarian option is zucchini cakes with feta and dill)
Shepherd’s salad with pomegranate balsamic dressing (red onion, cucumber and parsley topped with pomegranate dressing) in a hollowed-out tomato

Dolce/Dessert:
Mastic tiramisu (Tiramisu infused with mastic flavor) *

The meal can be made vegetarian (but not vegan) , so please specify when reserving. Also let us know about other allergies (nuts/gluten), however remember that our kitchen is not completely Gluten-Free so traces might be present.

Dinner will be $30 per person, plus wine and/or other beverages.

Space is limited so confirm via email (info@caffetorinoseattle.com) or phone (206-6822099) as soon as possible and we’ll reserve a spot for you!

A few days before the dinner a reminder email will be sent out.

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