Oleana Restaurant featured in New York Times
In June 2014, the New York Times, in partnership with Story Exchange, featured Oleana Restaurant Group Owner and Executive Chef Ana Sortun in a piece about female entrepreneurs.
On the restaurant business:
"You have to be a risk taker, and you have to have guts.... If I had known how hard it was gonna be, I don't think I would have done it."
On opening a restaurant in unique areas:
"We look for off-the-beaten path. Not just because it suits our personality, but because it's usually a lower rent. It gives us a little bit of leverage in being able to use higher quality ingredients."
On entering culinary school:
"The more people doubted it, the more it made me want to do it."
On going to Turkey in 1998, for the first time, to learn about Turkish cuisine:
"Some friends threw me a welcome lunch. It was a potluck. There were 30 women that cooked a dish that was very special to them. As I was tasting everything, I was thinking – What is this food? It's so deep, it's so rich, it's not heavy...all these flavors. I don't know what any of this is. It was a turning point for me."
OLEANA SUPPORTS BOSTON BAKES FOR BREAST CANCER
From Monday, May 5-Sunday, May 11th (Mother's Day), Oleana and Sofra Bakery are proud to participate in the annual dessert fundraising campaign 'Boston Bakes for Breast Cancer.' Our Executive Pastry Chef, Maura Kilpatrick, has dreamed up some delectable sweets, which will be available this week. 100% of the proceeds from these desserts will be donated to Bakes for Breast Cancer, which distributes funds directly to the Dana-Farber Cancer Institute.
At Oleana, we invite you to enjoy 'Palace Bread' with white chocolate mascarpone, pistachio granite, and hibiscus sorbet. At Sofra Bakery, pick up a 'Maureo,' Chef Kilpatrick's chocolate sandwich cookie with strawberry, pink peppercorn butter cream.
('Maureos' pictured at Sofra)
For more information about Boston Bakes for Breast Cancer, go to: www.bakesforbreastcancer.org
Chef ana'S FIRST STOP IN ISTANBUL
We're so flattered to have Chef Ana as at the inaugural interview with Culinary Backroads' latest feature, First Stop. Since she's often asked where to go in the amazing city of Istanbul, we wanted to pass along her tips on making the most of your first meal there!
Travel to turkey with oldways and chef ana
Join Ana Sortun and Oldways in Turkey for another spectacular week-long journey in March, 2015. You’ll visit the Aegean coast—from Bodrum to Izmir, where artichokes, fava beans, and all wild green edible things are in season and find amazing landscapes with stunning historic sites to visit. And, since a trip to Turkey isn’t complete without a stop in Istanbul, you'’ll explore the classic, historic, and cultural sites, as well as Ana’s new food discoveries in this mesmerizing city.
Chef Ana shares her favorites with "chef faves"
Chef Ana chats with Eater's "Chef Faves" about her favorite places to eat, ingredients, and what inspires her!
ANA IS FEATURED IN THE WALL STREET JOURNAL'S "SLOW FOOD FAST" SERIES
Wall Street Journal editor, Kitty Greenwal, recently spoke with Chef Ana about her inspiration for the "Slow Food Fast" column. In her four piece series she shares her recipes for Beef, Orzo and Grape Leaf Pie, Fondue with Escarole and Pan-Fried Pickles, Turkish Red Lentil Soup, and Seared Chicken Breasts with Tahini- Yogurt Sauce.
"I UNDERSTAND HIS PASSION"
Take a look at the beautiful video from our friends at Le Creuset featuring Chef Ana and Farmer Chris!
GET AN INSIDE LOOK AT ANA'S RECENT TRIP TO ISTANBUL
A special thank you to Lisa Goldfinger for her entry about traveling with Ana, Barbara Lynch and Ihsan Gurdal on their recent trip to Turkey. Such a beautiful account, we're ready to pack our bags! You can read all about it on her blog, Panning the globe.
zagat shares the oleana love
Zagat just released a video "Taste Tour" of Boston - featuring their top 3 favorite restaurants... and we're one of them!
boston magazine - supply chain at siena farms
Cassandra Landry of Chowder and Boston Magazine popped out to Sudbury to visit with Farmer Chris and talk all things farming!
Chris told her about the farm’s history, its growth, and newest additions. She even shared news about the FarmRaiser dinner coming up on September 21st. Cassandra then spoke to Chef Geoff Lukas, at Sofra, about how he is most inspired by the farm veggies. Click here to read more!
Ana is featured on the editorial.com
TheEditorial.com is known for "Interviews with Visionaries and Change Agents that Matter" and we couldn't agree more. Founder and editor Heidi Legg sat down with Ana to ask about her inspirations and her vision for the future. Click here to read the full article.
Zagat voted oleana "best farm-to-table restaurant"
Zagat writes: “Exotic-spice” “guru” Ana Sortun makes “taste buds sing” at this Inman Square “diamond” where she weaves “layers of flavors” into “adventurous” Arabic-Mediterranean dishes that “emphasize locally grown” ingredients; the “enthusiastic servers” are “helpful with choosing a wine” from the “excellent” list, but just know that reservations are nearly “impossible to obtain” for the “cramped” but “warm” interior, while in summer, you have to “get there early” to score a table on the “lovely” patio, which doesn’t accept bookings at all.
Click here to see the rest of the top 8!
the boston globe features our spice-filled kitchen
The Boston Globe's editor, Leah Mennies, stopped by to spend an afternoon in the kitchen with Cassie Piuma, our Chef de Cuisine. Her article, Taking Inventory: The Spice-Filled Kitchen at Oleana, walks the reader through the ins and outs of Cassie's favorite spices and what are must-haves when making a special Oleana meal. Click here to check out the article and the great snapshots!
ana visits fine cooking to make her lamb shawarma
Click here to read the article and watch the step-by-step video of Ana making a Sofra favorite: lamb shawarma with pickled cabbage and tahini sauce. This Middle Eastern street food is "essentially a meaty flatbread sandwich, but that generic description doesn't do it justice."
The new york times features ana-inspired recipes
New York Times writer and Award-Winning cookbook author Martha Rose Schulman met Chef Ana at the Worlds of Flavor Conference at the CIA in St. Helena California this winter. Ana talked about grains, vegetables and cooking with spices - and inspired Martha to share Ana-Style recipes with the readers of the NYT.
Chef sets are in the wall street journal
Click here to read about Ana's quick, flavorful, healthy meal kits in the Wall Street Journal.
Oleana's vegetable tasting menu rates with zagat
Check out this great Zagat article about the best tasting menus in Greater Boston... and check out number 8. It's us!
listen to ana's podcast interview with chris kimball of america's Test kitchen
Ana recently visited with Chris Kimball over at America's Test Kitchen. Click here to access the file on your computer. (Do give it a moment to load as it takes a few minutes!)
Ana's Chef Sets are now in all 28 whole foods stores throughout the northeast!
After years in development, Ana is releasing the Chef Set - a homemade meal inspired by the flavors and spices we use at Oleana and Sofra. In less than 20 minutes you can create a balanced meal for 2 at about 500 calories per serving; You simply need 3 fresh ingredients and a Chef Set. Set Point Health in Newton Upper Falls collaborated with Chef Ana to make sure these delicious, quick-cooking meals are healthy! At $5.99 a box, each finished serving is about $6 per person.
Where can you find Chef Sets? Buy online at www.ChefSetMeals.com, stop by Sofra Bakery (1 Belmont Street, Cambridge), Siena Farms South End (106 Waltham Street, Boston), or at all Cambridge locations of Whole Foods!
Ana was just on the NECN Morning Show chatting with Steve Aveson!
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.
Check Sofra out on unique sweets!
Kitchen Tour with ANa SortuN
H O U R S
Sunday thru Thursday
5:30 PM - 10:00 PM
Friday and Saturday
5:30 PM - 11:00 PM
Private lunch available
for groups of 18 or more.