Cooking and Eating

I have been waking up with food dreams ever since I was a child. When I was growing up, our Bosnian- Turkish home dishes were occasions just on their own. As my mother baked potatoes lightly dusted with flour in the oven and served with garlic yoghurt with a touch of hot chili oil on top (a dish we call buraniye), I looked down on my plate part hungry but part satisfied as I felt at that moment that I discovered what happiness is .

When I grew up and moved from Istanbul to New York, in between teaching classes I would take a break so that I could have a serving of hand pulled noodles from Xian Famous Foods. The stretchy noodles with cumin flavored lamb was the highlight of my day.

My goal in my own cooking is to recreate sensations, feelings and memories for those around me. My food is autobiographical and I share my subjective experience of cooking with those who eat the dishes I make.

OLYMPUS DIGITAL CAMERA

When I moved to Seattle from NY I was excited to find new eating spots, new vegetables, new varieties of fish and meat. As I dream of the slice of bread topped with Matiz Sardines at  the Whale Wins, or as I ponder which mushroom to buy at Pike Place Market my life journey adds new flavors to my dishes.

Currently I cook at home, at pop-up settings and on-demand. I regularly cook at home for 2, once or twice a week for another 2 or 3 for friends and at pop-up events upto 40 hungry folks.

Please contact me for food events, in home cooking requests, fun tutorials on cooking or for a casual meetup to chat about shared love of cooking and/or eating.

 

I cooked a meal for 35 people at Caffe Torino, Seattle. The menu included Turkish lamb meatballs, rice topped with barberries from Iran and little tomato salads stuffed in a tomato.
I cooked a meal for 35 people at Caffe Torino, Seattle. The menu included Turkish lamb meatballs, rice topped with barberries from Iran and little tomato salads stuffed in a tomato.
I will be back at Caffe Torino this year for a similar engagement. A wonderful Italian spot- it features guest cooks and chefs every other month.
I will be back at Caffe Torino this year for a similar engagement. A wonderful Italian spot- it features guest cooks and chefs every other month.
I prepared happy hour snacks at Street Yoga's happy hour party for about 40 people. A wonderful organization  - featured in this image is a yam zucchini fritata!
I prepared happy hour snacks at Street Yoga’s happy hour party for about 40 people. A wonderful organization – featured in this image is a yam zucchini fritata!
Little pita stuffed with salad was a holdable item. Topped with cilantro tahini oil and zahtar it tastes good too. On the left are stuffed dried figs with goat cheese dipped in honey and pecan! For Street Yoga event.
Little pita stuffed with salad was a holdable item. Topped with cilantro tahini oil and zahtar it tastes good too. On the left are stuffed dried figs with goat cheese dipped in honey and pecan! For Street Yoga event.

 

For Seattle YogaTreat I designed a menu of completely from scratch dishes. The three course meal was served to 13 people.
For Seattle YogaTreat I designed a menu of completely from scratch dishes. The three course meal was served to 13 people.

 

IMG_4904
A Turkish holiday dinner – green and red themed- that I catered for a group of 15.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: