Cooking and Eating

My time outside of work involves various food-related initiatives. I enjoy writing about food, cooking for friends, and occasionally organizing pop-up dinners.

My aim in cooking is to recreate sensations, emotions, and memories for those around me. My food is autobiographical, and I share my subjective experience of cooking with those who enjoy the dishes I prepare. As a tribute to my late mother, I cook pasta every Sunday and share it with friends.

Please feel free to contact me for food events, requests for in-home cooking, tutorials on cooking, or to join us for a Sunday dinner at our apartment. Additionally, I would be delighted to meet up for a casual chat about our shared love of cooking and 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.
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.
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This photo is from an aperitivo evening we organized at Caffe Torino in the summer of 2016. We had 17 different varieties of Italian and Turkish bites. I prepped the bites for 50 people
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