2016 Travel to GREECE with oldways and chef ana

Join Ana Sortun and Oldways in Greece November  5-13, for an 8-day culinaria and cultural tour in Greece. We'll start with several days in the northern city of Thessaloniki, and then travel south to Athens where we'll explore the restuarant scene and food markets and, of course, visit the Acropolis. A day trip by ferry will bring us to the island of Kea where we'll visit the cooking school of our friend and cookbook author, Aglaia Kremezi for a cooking class and lunch. Come join us for an unforgettable culinary and cultural journey!

For more information, please contact Abby Sloane at asloane@oldwayspt.org



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."




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!




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!



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 PieFondue with Escarole and Pan-Fried Pickles, Turkish Red Lentil Soup, and Seared Chicken Breasts with Tahini- Yogurt Sauce.



Take a look at the beautiful video from our friends at Le Creuset featuring Chef Ana and Farmer Chris!



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.

Click here to read about her version of Ana's carrot shawarma. 
Click here to read about the versatility of bulgur.
Click here to see how coconut studded dukkah can liven up a poached egg.


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!)





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


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.

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