Oleana

Saveur thinks ana's part of a great holiday gift...

For the holidays of 2011 (yes, it wasn't that long ago) Saveur picked Ana's Turkey Culinaria with OldWays as one of the best gifts to give.  OldWays is an amazing organization and a great friend of Ana's and the restaurant.  They are responsible for some of the most responsible, forward-thinking, global movements and we're excited to travel with them again this March.  (Read the article here)

Although this trip has now filled, check out the OldWays site for information on all of the other marvelous things they do.

 

Oleana was named one of the best meals in 2011

Irene Virbila of the LA Times recently included Oleana Restaurant in her article on her top meals of 2011.  Virbilla writes, "Her Turkish food beguiled me with its direct earthy flavors." Specific mention went to our Sultan's Delight, Trout Spanakopita, and Flattened Lemon Chicken with Za'atar.  After dinner here, Irene visited Sofra in the morning to round out her Eastern Mediterranean experience.

Read the full aricle here: LA Times

 

Start your 2012 resolutions by eating more veggies

Siena farms south end

Have you visited the new, year-round Siena Farms South End (SFSE) farm store?  Located at 106 Waltham Street in Boston's South End, SFSE features the best in local, fresh, and delicious produce and specialty items from local producers.  Stop by and visit manager Trevor Sieck to see the gorgeous veg - and pick up some Sofra treats while you're there!

csa memberships for 2012

Check out the Siena Farms website (www.SienaFarms.com) for more information on how to get Ana's favorite veggies in your own kitchen!  Sign up now and check out what great, early sign-up incentives Farmer Chris is offering.  This year you can also sign up for veggies based on season - giving greater flexibility for those with busy summer schedules.

New! - sweet corn & Orchard fruit share

We're excited to share with you a brand new Farm Share option for 2012.  Peak-of-Season sweet corn and local orchard fruit pair together in this 6-week offering.  Supplied by our friends at Brookdale Farms in Hollis, NH - it's something new to sink your teeth into!

6 weeks of Farm Share Pickups – $250 (week of August 13 - week of September 17)
Available for pick-up at Sofra, Siena Farms, and Siena Farms South End only.

new! - tomato lover's share

If you can't get enough of Siena Farms' sweet, juicy, tomatoes then this supplemental share is for you.  You'll get 10-15 pounds (one flat) each week when tomatoes are the absolute best they get!

6 weeks of Farm Share Pickups – $250 (week of August 13 - week of September 17)
Available for pick-up at Sofra, Siena Farms, and Siena Farms South End only.

 

check out our appearance on "The best thing I ever ate"

We were featured on the "Bird is the Word" episode for an Oleana classic, Misty Knoll Flattened Lemon Chicken with Za'atar & Turkish Cheese Pancake.

 

 

Join us at the winter 2012 cooking class series!

Each class includes a recipe booklet, samples of everything the chef prepares, wine pairings, and plenty demonstration and time for Q & A! 

...What a great holiday gift for the person who has everything!

January 9 | Mezze: Beirut Style - SOLD OUT!
Join Chef Ana Sortun as she remembers her most recent trip through her tastebuds! Experience Lebanon in your kitchen with recipes like Fatoush, Monk’s Salad and Apricot Dolmas.  Chef Maura Kilpatrick will also join us to demonstrate the secret to a great flatbread at home.  Fee: $110

January 23 | Sugar and Spice
Looking for some new ways to add unique flavor to sweet treats?  Pastry Sous-Chef Shira Melen will take you through Sofra classics and share new inspiration, too, in this class all about our flavorful and exotic pastries.  Learn how to make specialties like Pistachio Katayif with Pistachio Mascarpone, Ma’Moul, and Spiced Marshmallows.  Fee: $85

January 30 | Pantry Cooking Made Simple - SOLD OUT!
Build a dream pantry and learn some of Chef Ana’s favorite ingredients to have around at home.  Join us as we gather inspiration from spices, whole grains, and condiments to perk up winter meals. Take home recipes for dishes like Ana’s favorite Chicken Soup with Yogurt and Mint, Freekah Salad, and Kushary – Egyptian Style Pilaf with Lentils & Chickpeas.  Fee: $110
 
February 6 | Spice & The Art of Blending - SOLD OUT!
Home cooking reaches a new level in this class exploring Chef Ana’s favorite spice blends!  Sign up to learn how to blend your own spices and cook Ottoman-Style Chicken with Vermicelli, Honey & Grapes, Moroccan Meatball Tagine, and Pistachio & Chickpea Crepes.  Fee: $110

Bonus class!

February 13 | Liquid Gold: Tasting & Cooking with Olive Oil - SOLD OUT!
Olive oil has been more than mere food to the peoples of the Mediterranean: it has been medicinal, magical, an endless source of fascination and wonder and the fountain of great wealth and power.  Join Chef Ana and her friend Paul Hatziiliades of Extra Virgin Foods as we taste the differences in some very special (a few very rare) olive oils from small producers in Greece.  Paul will share his passion for olive oil and what he looks for when he’s sourcing the best.   Ana will share some simple recipes that prove the impact that good quality oils have on both flavor and texture.  Recipes will include: Chick Pea Pancakes with Herbs, Skordalia, Whole Fillet of Fish (with Caper, Olive & Golden Raisin Emulsion), Olive Oil Souflee with Oregano, and Olive Oil & Chocolate Panini.  Fee: $110

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February 20 | Creating Oleana Desserts - SOLD OUT!
What makes a perfect, stand-out dessert?  Join us for in class with Chef Maura Kilpatrick as she shares her eleven years of pastry inspiration at Oleana Restaurant.  We will learn how to make Turkish Profiteroles, Honey Ice Cream, and a Caramel & Tangerine Bavarian.  Bring home recipes to wow your family and friends!  Fee: $85
 
February 27 | Chiles & Peppers For All - 4 SPACES LEFT!
Oleana Sous-Chef Cara Chigazola teaches this unique class on these sometimes spicy, and always flavorful, kitchen staples.  We will be using Oleana and Sofra favorites like Aleppo Chiles, Urfa Chiles, Red Pepper Paste, Hungarian Hot Wax Peppers, Piquillo Peppers, and Ancho Chiles.  No need to fear…!  Nothing will be too spicy to enjoy! 
Fee: $110

March 5 | Call Me Kibbeh Crazy - SOLD OUT!
Chef Ana’s fired up from her most recent travel to Lebanon where she tasted many new styles of Kibbeh.  What is kibbeh? It’s a dish made with chopped meat or vegetables that have been mixed with cooked bulgur – and the results are delicious!  In this class, Ana will show you how to make 4 favorites including Potato Kibbeh, Walnut Kibbeh, and Squash Kibbeh with Tahini & Orange.  Fee: $110
 
March 12 | Sofra’s Signature Cookies - SOLD OUT!
Do you love the sweet side of Sofra?  This class is for you!  Chef Maura Kilpatrick and Erin Gallant will teach you the ins and outs of the cookies we’re best known for.  Recipes will include Earthquakes, Coconut Macaroons, Oatmeal Fig Cookies, and Maureos!  We’ll even share with you some new ideas of cookie inspiration that’s in-the-works.  Fee: $85

April 2 | A Turkish Kebab Dinner- SOLD OUT!
Turkey is known for amazing, delicious kebabs – and who better to teach you how to capture the flavor at home than Chef Ana?  We will explore three kebabs and the meze sides that pair perfectly! Recipes will include: Fistiki Kebab with Lamb & Turkish Spices, Iskender Kebab with Beef, Tomato, Caramelized Butter & Yogurt, and Tepsy Kebab with Eggplant, Veal, Feta & Oregano.  Fee: $110

April 16 | Eastern Mediterranean Cheeses
There’s more to cheese than Cheddar and Swiss… and Chef de Cuisine Cassie Piuma will teach you just what you need to know!  Experience a feta tasting from around the Mediterranean, learn how to flambeé haloumi for the ultimate dinner wow, and figure out just how to make spectacular, unique cheesy dishes.  Fee: $110
 
April 23 | Seafood 101 - SOLD OUT!
Ever feel disappointed when you make fish at home?  Go out to dinner and eat lackluster shellfish?  It’s easy to make spectacular seafood in your kitchen with some basic tips from Oleana Chef de Cuisine Cassie Piuma.  Cassie will show you how to take a fish from whole to filet, how to prepare by searing and en papilotte (in parchment), and how to cook thoroughly without overdoing it.  This special class will give you confidence to make Mediterranean inspired seafood at home!  Fee: $110
 
April 30 | What To Do With Your CSA - SOLD OUT!
Are you an avid CSA (community sustained agriculture) supporter?  Do you just need some new vegetable ideas?  Chef Ana Sortun shows you how to make the most of your spring and summer vegetables – and how to make it easy.  Learn basic techniques and recipes that are easy to make “your own” with whatever you have at home!  Fee: $110

May 7 | A Very Savory Sofra - 5 SPACES LEFT!
Some of the most popular offerings from the bakers at Sofra aren’t sweet at all… they’re savory!  Pastry Sous-Chef Shira Melen is excited to share recipes that are so tasty they’ll banish your sweet tooth for good.  We’ll show you our simple and spectacular Vegetable Turnovers, Lamejun, and Hand-Held Pies, too.  Fee: $85

May 14 | Sofra Lab: How We Create
Pastry Chef Maura Kilpatrick is often asked “How do you get inspired?”.  We thought this Spring would be the perfect time to have a class to let you in on the secret of our creativity.  Learn what a traditional Simit is like and how we make ours special enough for Sofra.  Find out how traditional Kunefe differs from Sofra’s Own Kunefe… and how we make it so unique from season-to-season!  Fee: $110
 
May 21 | Cara Had a Little Lamb - SOLD OUT!
Join Oleana Sous-Chef Cara Chigazola in this workshop on a true symbol of spring… lamb! We will be discussing several different cuts and styles of preparation including lamb shoulder and ground lamb in Moroccan, Turksish, and Italian preparation techniques.  Come to this class to and put something new in your recipe box!  Fee: $110

All Classes are on Mondays at 6:30pm at Sofra Bakery (1 Belmont Street, Cambridge).
To register or for more information, please contact:
Janice Goldsmith  |  Cooking Class Coordinator
janice@oleanarestaurant.com   |   617-661-0505 x17

 

 

What Chefs Feed Their Kids-book review on NYTimes.com

Chef Ana is one of twenty, award-winning chefs who has contributed recipes and stories to Fanee Aaron's new book, "What Chefs Feed Their Kids: Recipes and Techniques for Cultivating a Love of Good Food".  Check out a great article in the NYTimes here.

Click here to go to Amazon.com to buy your copy or stop in to Sofra!

 

The Boston - San Francisco mash up

Check out this great article by Michael Bauer all about his love for our Boston food scene... including Sofra and Oleana!  Link to the Inside Scoop SF here.

 

Check Sofra out on unique sweets!

 

2011 / 2012 zagat survey release

We are thrilled to have been named the No. 2 spot in Boston
on Zagat's"Top Food" category!

To read the article click here!
To see why, come in and dine for yourself!

 

Blue hill's dan barber is a fan!

According to a recent article on Grubstreet.com, Dan Barber thinks "Oleana’s Spinach Falafel Is Hauntingly Delicious".

Click Here to read the article!

 

 

Kitchen Tour with ANa SortuN

 

Video Recipe