Taste of Istanbul

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This document contains both information and navigation buttons. To read information, use the Down Arrow from a form field. TASTE OF ISTANBUL EXPLORE OUR CATERING MENU BREAKFAST LUNCH BUFFET COFFEE BREAKS CANAPÉ S SET MENUS GALA DINNERS BEVERAGES CONTACT US BACK NEXT CELEBRATE In the very heart of a 19th century Ottoman Palace transformed into a chic urban resort, let the beautiful and ever-changing Bosphorus strait be the backdrop for your event in Istanbul. Four Seasons prides itself on culinary creativity, and offers an extensive array LOVE, LIFE of menus to choose from. Alternatively, we can completely custom-design a menu for you, along with your choice of beverages. Whatever the event, whether it is a sophisticated cocktail buffet or a grand reception banquet, our team will assist you or your bridal consultant at all stages, from planning to execution.

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Lettieri & Co. importer of fine food & wine Holiday Catalog 2020 the best in specialty food since 1988 The world’s finest Panettone • Fresh Italian milk • 10 hour upside down cooling • Only egg yolks • Certified Non-GMO • Real vanilla from pods • All natural ingredients • 100% sourdough mother yeast that is over 50 years old! Brisbane, CA ∙ P: 415-657-3392 ∙ F: 415-657-9957 ∙ lettieri.com ∙ [email protected] Give the gift of New! 12078 12079 LINEA New! Royal 12080 New! 12033 1 2 0 0 5 Item # Description Pack Size 12033 LINEA RASO GRAN NOCCIOLATO 6/1KG 12005 RED FOIL PANETTONE 6/1KG 12078 LINEA ROYAL PANETTONE 6/1KG 12079 LINEA ROYAL PANDORO 6/1KG 12080 LINEA ROYAL GRAN NOCCIOLATO 6/1KG t gr raditional an nocciolato 2 Specialty Panettone 12081 New! 12006 12007 Tutti Frutti Tiramisu An exotic twist to the traditional reci- Panettone soaked in coffee, filled pe: naturally leavened dough enriched Pistachio Creme with Tiramisu cream and covered in by many pieces of tropical fruits that Panettone filled with decedant pista- a crunchy dark chocolate glaze. have not been candied. chio creme and covered with a dark chocolate crunchy glaze Item # Description Pack Size 12007 TUTTI FRUTTI PANETTONE 12/1000G 12006 TIRAMISU PANETTONE 16/750G Linea 12081 PISTACHIO PANETTONE 16/750G 12082 GOLD SHOPPER 6/1000G GOLD 12083 LINEA GOLD GRAN NOCCIOLATO 6/1000G 12083 New! 12082 New! 3 Brisbane, CA ∙ P: 415-657-3392 ∙ F: 415-657-9957 ∙ lettieri.com ∙ [email protected] Il Gran Panettone From 500g to 1000g, we’ve got your panettone covered.
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To Share Pan Fried Honey Haloumi / Walnuts, Currants
abovepar lunch to share pan fried honey haloumi / walnuts, currants (gf) 16 marinated persian olives & pickles (gf, vg) 9 thick cut paprika chips, harissa aioli (gf) 9 roasted cauliflower / raisin puree, almonds, warm hummus, zaatar, chili oil (gf, vg) 22 grilled calamari / chili tomato ezme salsa (gf) 24 dips (served with bread) hummus / freshly cooked chickpeas, tahini, garlic, olive oil (gf, vg) 13 atom / turkish style thick yoghurt, sun dried chilis, pinenuts, sesame (gf) 14 muhammara / chargrilled red capsicum, aleppo pepper, pide crumbs, walnuts (vg) 16 gözleme (served with side of cacık) vegetarian / spinach & feta 17 sucuk / veal sausage, haloumi, kasar cheese 19 salads falafel bowl / avocado, tomato, cucumber, spinach, boiled egg, hummus (gf) 20 beetroot salad / whipped feta, snow pea tendrils, hazelnuts, apricots, pomegranate molasses (gf) 17 add: chicken shish 7 - köfte 8 - slow cooked lamb 8 pita 2 - boiled egg 3 - bulghur rice 4 - avocado 5 - haloumi 6 pita wraps falafel / turkish slaw, turnip, green tahini, hummus (vg) 14 chicken shish / turkish slaw, harissa, aioli 14 köfte / turkish slaw, tomato, cacık 14 slow cooked lamb / turkish slaw, babaganoush 14 add: side chips 4 mains imam bayıldı / baked eggplant, rich tomato sauce, parsley oil (gf, vg) 24 mantı / turkish beef ravioli, mint yoghurt, walnuts, paprika butter 26 chicken shish kebab / bulghur pilaf, sumac onion parsley salad 26 flamed köfte / turkish lamb meatballs, pita, cacık, pistachio, sumac onions 25 slow cooked lamb / parsley ezme salad, pickled eschallots, feta, roasted almonds (gf) 36 desserts künefe / buttered kadayıf, special cheese, pistachio 19 home made walnut baklava, clotted cream 13 katmer / crunchy pancakes, kaymak, pistachio, ice cream 25 no alterations on menu items, please advise our staff any food allergies or intolerances ** (vg) vegan (gf) gluten free .
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Sugar Rush HOW LOS ANGELES CHEF DAVID LEFEVRE’S LOVE of HIS MOM’S CHRISTMAS TREATS INSPIRED a CHARITABLE HOLIDAY COOKIE SWAP THAT HAS FANS MARKING THEIR CALENDARS
HOLFOB I DAY BAKINGOPENER Sugar Rush HOW LOS ANGELES CHEF DAVID LEFEVRE’S LOVE OF HIS MOM’S CHRISTMAS TREATS INSPIRED A CHARITABLE HOLIDAY COOKIE SWAP THAT HAS FANS MARKING THEIR CALENDARS. BY JANE SIGAL PHOTOGRAPHS BY JOHN KERNICK EINKORN SHORTBREADS, P. TK CHOCOLATE PEPPERMINT MARSHMALLOW COOKIES, P. TK KEY LIME MACARONS, P. TK SPICED ITALIAN PECAN MERINGUES, P. TK CHRISTMAS MORNING BISCOTTI, P. TK food stylist: simon andrews; style editor: suzie myers suzie editor: style andrews; simon stylist: food FOLLOW US @FOODANDWINE 1 DECEMBER 2017 Holiday Baking Cookie Swap ODAY DAVID LEFEVRE is a cookie pro, but the memory of his mother’s cookie exchange gave him the there was a moment when his family idea of doing his own swap, for a good cause: On one night endured a mild panic about who would roll, in December, a group of prominent chefs across L.A. would cut and shape the holiday treats known as serve plates of bartered cookies at their restaurants, with St. Nicholas Day letters. “When I was proceeds going to the Los Angeles Regional Food Bank. growing up in Wisconsin, my mother always He reached out to friends, like Ted Hopson, his old sous- made them at Christmas,” says the chef who’s currently the executive chef and co-owner of Los Angeles chef, who owns a trio of beachside spots: The The Bellwether in Studio City, and Della Gossett, a cook he TArthur J, Fishing with Dynamite and Manhattan Beach Post. knew from his days working for Charlie Trotter and who now He recounts how his mom baked an almond cream–filled heads up the pastry kitchen at Spago Beverly Hills.
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Bakery Packet
Bakery Packet Linn Benton Culinary Arts B A K E R Y Each student must be able to show competence in the following areas in order to successfully complete this course of instruction. Understand and Demonstrate: 1. The different mixing methods of breads and rolls, cakes and cookies, short dough’s. 2. Rolled-in doughs (Danish, Puff Pastry, Croissant, ect.) 3. Custard cookery (Creme Brulee, Pastry Cream, ect.) 4. Pate a choux (Cream puffs, Eclairs) 5. Basic cake decorating techniques Each student will rotate during the term to each of the following stations: 1. Bread 2. Laminated Pastry Doughs 3. Cakes 4. Short dough/Gluten Free Dietary Needs 5. Custards 6. Rounds The amount of total time in each station will vary by the number of weeks per term. On average, 1 to 1 ½ weeks per station each term. Students must execute the daily production in an efficient manner making sure to have bread and desserts ready for lunch service, 11:00 a.m. Santiam Restaurant; and 10:30 to Cafeteria. Students are responsible for cleaning the Bakery on a daily basis. They are also responsible for minimizing waste by finding uses for leftovers and products found in the walk-in and reach-in. BAKERY CLEAN-UP Will be expected to go through daily cleaning requirements to ensure quality of our establishment and sanitary conditions of the bakery. ROUNDS STATION The student in this station will be required to perform the following duties: 1. Inventory products, ingredients and already prepared desserts available for that day’s service. 2. Draft that day’s menu under the supervision of the lab instructor and post that day’s production schedule as well as the remainder of the labs during the week.
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EAT STREETS Fee (And More Baklava) Appear, Is to Let the Dor Cafe Decorated with Carpets, Turkish Flags First Sip “Float on the Tongue” to Savour Its and a Teddy Bear
THE WEEKEND AUSTRALIAN, MARCH 2-3, 2019 10 TRAVEL + INDULGENCE theaustralian.com.au/travel hen drinking tea in Turkey, cer- tain rules apply. The tea, served in tulip-shaped glasses, should be piping hot, clear and bright. WThe ideal colour is described as rabbit-blood red, which makes sense when you see it. “The clarity and colour are most import- ant,” Gonca Karakoc explains as we huddle under the brick arch of a 16th-century cara- vanserai. “If it’s cloudy it has been too long on the stove and will have a bitter aftertaste.” Kursunlu Han is one of hundreds of cara- vanserais (hans) still found around Istanbul, if you know where to look. Thanks to Karakoc, our guide on a Culinary Backstreets tour of the food-obsessed Turkish capital, we do. Hamburg-born and Istanbul-raised — “I see the city like you do, as an outsider, but I can explain it as an insider” — she is both gastro- nome and cultural interpreter on a day-long binge spanning both shores of the Bosphorus. We meet in Karakoy beneath the Roman- esque Galata Tower on a chilly Saturday morning. With her fine features, gamine-cut red hair and theatrical personality, Karakoc reminds me of Shirley MacLaine. “You will see!” she cries as we set off through the alleyways of Turkey’s biggest hardware market, Persembe Pazari. “There will be no elegant restaurants. We will be eat- ing very simple local foods. We want you to have a real, personal experience.” After our quick “commuter breakfast” at Kursunlu Han of tea and simit, the chewy Turkish bagels glazed with grape molasses much needed pick-me-up, Turkish coffee, and and crusted in sesame seeds, we head to the more insights into local lore.
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Hilton Istanbul Bomonti Hotel & Conference Center
Hilton Istanbul Bomonti Hotel & Conference Center Silahsor Caddesi No:42 I Bomonti Sisli Istanbul, 34381 Ph: +90 212 375 3000 Fax: +90 212 375 3001 BREAKFAST PLATED MENUS HEALTHY BREAKFAST TURKISH FEAST Baker’s Basket Baker’s Basket Whole-Wheat Rolls, Wasa Bread and Rye Toast with Low- "Simit", "Pide", Somun Bread, "Açma", "Poğaça" Sugar Marmalade, Honey and Becel Butter "Kaşar" Cheese, Feta Cheese, "Van Otlu" Cheese, "Pastırma", Eggs "Sucuk", Tomato, Cucumber, Honey, Clotted Cream, Egg White Frittata with Spinach and Tomato Accompanied by Marinated Green and Black Olives Sliced Oranges "Menemen" Swiss Bircher Muesli with Apricots, Cranberries, Apples and Scrambled Eggs with Peppers, Onion and Tomato Almonds Accompanied by Grilled Turkish "Sucuk" and Hash Browns AMERICAN BREAKFAST Baker’s Basket White and Brown Bread Rolls, Butter and Chocolate Croissants, Danish Pastry Marmalade, Honey, Butter and Margarine Eggs Scrambled Eggs on Toast, Accompanied by Veal and Chicken Sausages, Ham and Hash Browns Yoghurt Topped with Sliced Seasonal Fruits Hilton Istanbul Bomonti Hotel & Conference Center Silahsor Caddesi No:42 I Bomonti Sisli Istanbul, 34381 Ph: +90 212 375 3000 Fax: +90 212 375 3001 BREAKFAST BUFFET MENUS BREAKFAST AT HILTON BOMONTI Assorted Juice Turkish Breakfast Corner: Assorted Turkish Cheese Platter, Dil, Van Otlu, White Cheese Spinach "Börek", Cheese "Börek" Marinated Sun Dried Tomatoes in Olive Oil with Capers Turkish Black Olives Marinated with Spicy Peppers & Rosemary Turkish Green Olives with Roasted Capsicum and Eggplant,
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Modernizing the Classics MODERNIZING the CLASSICS EVERYTHING OLD IS NEW AGAIN
PASTRY ARTS modernizing the classics MODERNIZING THE CLASSICS EVERYTHING OLD IS NEW AGAIN. BY ROBERT WEMISCHNER Ask any pastry chef worth his or her salt about the origins of their present-day creations, and EQUIPMENT the answer undoubtedly will point in the direction of the classics, whether European or American. The message in modern pastry seems to be this: To go forward, one has to go back to do the Innovation on the equipment side for pastry chefs often drives research before deconstructing what has been standard practice for perhaps centuries. Thoughtful new ways of thinking about the and inventive pastry chefs are asking questions and yielding new answers and solutions with classics. In the realm of molds for mousses and other soft delicious results. mixtures and perforated tart rings, in particular, there have been game-changing additions MILLE-FEUILLE to the batterie de cuisine. Yann Couvreur is owner of Patisserie Yann Couvreur in Paris. “I do not like to think that even • Silikomart (www.silikomart.com) the classics should remain unchanged for ever and ever,” he says. “It is true that pastry is built on offers an extensive line of sleek precision of measurements and execution, but once those basics are learned and respected, pastry freezable molds with fresh contemporary shapes. chefs can be bold in interpreting the classics. “Creativity has no boundaries, and this is no less true in the field of pastry than in other • De Buyer’s (www.deBuyer.com) perforated tart molds lend artistic endeavors.” a modern, lightly stippled Taking the mille-feuille a step beyond its classical beginnings, Couvreur opts for a kouign exterior to tarts.
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Turkish Mediterranean Breakfast
Turkish & Mediterranean Breakfast ● Feta Cheese ● Cut cheese into cubes. Pour olive oil lightly over cheese. ● Green and Black Olives ● Season olive oil with thyme and ground red pepper, pour it over olives. ● Tomatoes, cucumbers and green bell peppers ● Chop tomatoes, cucumbers and peppers. Either place them on a plate side by side, or mix them in a bowl with olive oil, lemon and salt to make a salad. You can throw in a few olives to decorate. ● Eggs ● Either scrambled or boiled eggs. You can sprinkle a little black pepper over eggs. ● Honey ● Serve with clotted cream (kaymak) if available. Or butter. ● Fresh Bread (White) ● If fresh bread is not available, bread needs to be toasted. ● Olive Oil ● Can be served in a small bowl to dip bread in. ● Turkish Sausage ● Slice the sausage (into round pieces). Fry them in very little vegetable oil. They easily get cold, so do this last. Deep Fried Cheese Rolls (Cigarette Borek) These long, thin boreks, called cigarette boreks, are made frequently in Turkish households or served at the restaurants as hot appetizers. Cut 8 triangles out of one round Turkish phyllo dough (yufka). Stores have started selling already cut versions of triangle shaped yufkas and you can find these packages at International Foods Store across from the Italian Restaurant Orzo. If you will try to cut a full yufka into triangles and it has been frozen and thawed, beware that it might break on you, and you might not be able to get your full 8 triangles. To make the borek, spread about 1.5 tablespoon of feta cheese/parsley filling (per triangle) along the long edge in a thin, long line, leaving 1/2 inch or so border on the bottom and on the edges.
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To See a List of Possible Ice Cream Choices
After Dinner Mint Almond Almond Crisp (w peanuts and rice cereal) Almond Delight Almond Linzertorte (w raspberry jam) Almond Poppy Seed Ambrosia (Banana Ice Cream w coconut, orange and almonds) Anise Apple Brown Betty (w ginger snaps) Apple Butter Apple Cheddar Apple Cherry Apple Cinnamon Coffee Cake Apple Pie Apple Raisin Walnut Apple Strawberry Apple Thyme Applesauce Apricot Apricot Almond Apricot Jam Apricot Orange Asia Spice (Green Tea ice cream w szechuan peppercorns) Autumn (Nutmeg ice cream w prunes, dates & ﬁgs) Avocado Aztec "Hot" Chocolate (Chocolate w chile powder) Baked Apple Balsamic Caramel (w balsamic vinegar) Banana Banana Candy Bar Banana Carob Chip Banana Chocolate Chip Banana Coconut Banana Cookie Banana Cream Pie Banana Fudge Banana Fudge Chunk Banana Malt Banana Marshmellow Banana Nut Banana Orange Banana Peanut Butter Banana Philadelphia Style ( w/o eggs) Banana Strawberry Banana Tart Banana w Caramelized White Chocolate Freckles Bangkok Peanut Beet w Mascarpone, Orange Zest & Poppy Seeds Basil Page 1 Beet w Mascarpone, Orange Zest & Poppy Seeds Berry Crisp Birthday Cake Biscuit Tortoni Bittersweet Chocolate-Laced Vanilla Black Coffee Black Currant Tea Black Pepper Black Pine (Pine Nut ice cream w black licorice candy) Black Walnut Blackberry Blackberry Jam Blackstrap Praline (w blackstrap molasses) Blueberry Blueberry Jam Blueberry Lemon Sour Cream Brown Bread Brown Butter Almond Brittle Bubble Gum Burnt Almond Burnt Sugar Burnt Sugar Pie Burnt Walnut Butter Cake, Gooey Butter Fruitcake Butter Pecan Butter w Honey
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CLARENDON RW Arlington 2020
ARLINGTON RESTAURANT WEEK ANY MAIN DISH + 1 SPREAD + 3 SIDES + 1 POTATO + 1DESSERT ‘NEXTLEVEL BALKAN DINING AT HOME ! ACCOMPANIED WITH A BOTTLE OF WINE UNRIVALED FOOD. $ *SERVERS 2 PEOPLE UNMATCHED HOSPITALITY. 60 UNEXPECTED VALUE ! *EACH ORDER INCLUDES COMPLIMENTARY PITA BREAD, CORN BREAD, HOUSEMADE PICKLES & DESSERT ROASTED LAMB EXPERIENCE Slow Cooked 11 oz per serving 1 lb per serving - choose ONE - $49 young Marcho Farms lamb traditionally roasted 6 hours BEEF SHORT RIB GOULASH slow cooked with root vegetables ADD in red wine reduction served with troﬁe pasta TO YOUR Spreads EXPERIENCE 4 oz per serving - choose ONE PORK BELLY STUFFED CABBAGE CHEESE PIE cabbage stued with pork belly and rice KAJMAK crispy phyllo dough rolled slow cooked in tomato-cabbage jus cow’s milk clotted cream around Balkan cheese & spinach, served with mashed potatoes TARATOR served with tzatziki sauce fresh cucumber, dill, garlic yogurt WHITE FLATBREAD house-made dough Balkan cheese, BEET TZATZIKI mozzarella cheese, baby arugula, roasted beets, garlic yogurt topped with true oil & lemon juice URNEBES FRIED CHICKEN From aged cow cheese chicken breast marinated in yogurt for 24 hours, panko-almond crusted with roasted repepper paste & served with apple-wasabi mayo Charcoal Grill AJVAR roasted eggplant and pepper relish STEAK & FRIES* 1 lb per serving - choose ONE braised hanger steak, served with kajmak sauce MEAT COLD CUTS CHICKEN SKEWERS Sides SMOKED BEEF PROSCIUTTO* organic chicken marinated overnight LAMB PROSCUITTO* in ajvar emulsion, served with
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Coffee & Tea Digestive Dessert Wine & Fortified
COFFEE & TEA AFFOGATO 16 Traditional vanilla ice cream, Disaronno Amaretto, espresso White chocolate ice cream, Brookies Macadamia Liqueur, espresso COFFEE Espresso | Macchiato 3.5 Piccolo | Long black 4 Long black | Long mac | Doppio 4.5 Cappuccino | Flat white | Latte 4.5 Hot chocolate | Mocha 4.5 Iced long black | Iced Latte 5 ALTERNATIVE MILK 0.5 Milk Lab - Almond, Soy, Macadamia, Lactose-Free Alternative Dairy Co - Oat TAVALON TEA 5 Aussie Breakfast, Earl Grey Reserve, Rooibos Bilberry, Kama Chai Sutra, Double Mint Peach Oolong, Royal Chamomile, Jasmine DIGESTIVE Amaro Montenegro Italy 9.5 Ricard Pastis France 9 Amaro Nonino Italy 10 Chartreuse Green France 13 Fernet Branca Italy 10.5 Chartreuse Yellow France 12 Branca Menta Italy 10.5 Villa Massa Pernod Absinthe France 14 Limoncello Italy 9.5 DESSERT WINE & FORTIFIED 2019 Frogmore Creek Iced Riesling Coal River TAS 13 65 2017 Vasse Felix Cane Cut Semillon Margaret River WA 55 Grahams 10yr Reserve Port Douro PT 14 Kay Brothers Grand Muscat McLaren Vale SA 12 DESSERT CHEESES Vacherin, strawberry and guava sorbet, Local & imported cheeses served with house-made accompaniments 9ea burnt meringue, fresh strawberry 17 BAY OF FIRES, CLOTHBOUND – TASMANIA, AUSTRALIA – COWS MILK Pain d’epices, mandarin sorbet, burnt vanilla A traditional cheddar rubbed in lard and clothbound for a minimum of 12 months. brulee and spiced coconut 18 The flavour is buttery & herbaceous with a sharp lactic finish. Tarte Tatin, toffee apple, caramelised puff pastry and cinnamon ice cream 18 SECTION 28, MONT PRISCILLA – ADELAIDE, AUSTRALIA – COWS MILK This semi-soft cheese is distinguishable by the line of ash running through its Mont Blanc, Manjari 64% mousse, white coffee centre.
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Wines Coffee Selection Hot Chocolate & Iced Tea Drinks
WINES COFFEE 175ml 250ml SELECTION White Wine Glass Glass Mont Blanc - Macabeau £4.50 £6.25 Freshly La Bastilla coffee Chardonnay (Spain) Crisp, fresh and unoaked. Lemon and A rich sweetness with notes of caramel and dark white currant finish. chocolate. Served with an almond biscotti. Terre de soleil - Sauvignon £5.25 £6.95 Cappuccino £2.95 (France) Latte £2.95 Fresh, clean and herbaceous. Lovely Americano £2.70 minerality on the finish. Single Espresso £1.70 Macchiato £2.80 Los Horaldos - Torrontes £5.75 £7.95 Flat White £2.95 (Argentina) Mocha £2.95 Light floral notes mingled with pear Affogato - Double espresso served over £4.20 drops. Easy drinking. a creamy vanilla bean ice cream. Flavoured syrups - please ask 30p Red Wine 175ml 250ml Glass Glass Mas De Vigneron - Grenache £4.50 £6.25 The Thermae Cafetière (for 2 people) Syrah Merlot (France) Enjoy fresh ground coffee for two from this elegant Rhone style. Soft, spicy and juicy. French coffee press. Served with an almond biscotti. Percheron - Shiraz £5.25 £6.95 Mourvedre (South Africa) Kenyan Peaberry - hints of oranges, £5.95 Dark and brooding. stone fruits and grape with a lemon Warm, big and savoury. twist. Best enjoyed black. £5.95 Emiliana Reserve - £5.75 £7.95 La Bastilla - from an old family Carmenere (Chile) estate located in Nicaragua. Rich and Velvety smooth palate with chocolate complex with a slightly picante finish. and vanilla undertones. Rosé Wine 175ml 250ml Glass Glass HOT CHOCOLATE & Mas de vigneron - Tannant £4.50 £6.25 Cabernet Franc (France) ICED TEA DRINKS Dry rosé with overtones of autumn berries.
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