Flavors of Anatolia

Culinary Event

FLAVORS OF ANATOLIA

with Chefs SAHRAP SOYSAL and CARA CHIGAZOLA-TOBIN

Thursday, November 15, 2018
6:00 p.m.
Boston University Food and Wine Program
SOLD OUT

Experience an evening of exquisite Turkish cuisine accompanied by distinctive wines from Anatolia’s Kavaklidere winery. Renowned Turkish Chef Sahrap Soysal, author of numerous cookbooks published in Turkish and English and host of various cooking shows on television, and Cara Chigazola-Tobin, chef-owner of the James Beard-nominated Honey Road in Burlington, VT, will share flavorful and enticing Turkish dishes that provide a culinary backdrop to the region.

Flavors of Anatolia

Flavors of Anatolia


Chef SAHRAP SOYSAL

Sahrap Soysal

Sahrap Soysal is an acclaimed culinary expert, writer and TV programmer. After graduating from the Middle East Technical University with a degree in chemistry in 1983, she worked in various companies in managing positions. She started her culinary career with the TV show “Mutfakta Keyif” (Joy in the Kitchen) which she made in Kanal D between 2000-2003. Since 2000 she continued her TV shows in different TV channels. She has numerous cookbooks, published in Turkish and in English. She writes weekly in Hurriyet daily since 2004, one of the most read newspapers in Turkey.  In addition to daily Hurriyet, she has also written articles for other newspapers, magazines and culinary journals.

Sahrap Soysal currently is on FoxTV-Turkey with her cooking show.

Her cookbook, “Bir Yemek Masalı” (A Cooking Tale, 2003), won the Gourmand Best Local Cookbook in the World in Sweden. 

She received the Best Historical Cuisine Award with her book “Derviş Sofraları” (Dervish Tables) at the Frankfurt Book Fair in 2008.

Some of her published books are as follows:
Children’s Book, “Anne Ben Acıktım” (Mom I am Hungry, 2005)
“Sevgilim Akşama Ne Pişirdin” (Darling what have you cooked for dinner, 2007)
“Derviş Sofraları” (Dervish Tables, 2007) – for UNESCO’s Rumi Year
“Her Eve Lazım Salata ve Mezeler” (Salads and Mezzes for Every Home, 2011)
“Kalaylı Kaplarda Alaylı Yemekler” (Folksy Dishes in Tin Pots, 2012)


Chef Cara CHIGAZOLA-TOBIN

Cara's culinary journey began when she was in high school. At the age of 17, after relocating from California where she was born and raised, she began working in the kitchen of a pizza shop in New Hampshire. In the years that followed, her desire to attend art school was replaced by a drive to develop her skills as a chef and toward that end Cara moved west again to complete her culinary degree in Monterey, California. After graduating as valedictorian of her class, Cara had a number of professional jobs along the west coast including Cetrella in Half Moon Bay, The Plumpjack Café in San Francisco, and at the Dream Inn Hotel in Santa Cruz, California.

When her husband had the opportunity to attend graduate school in Boston the newly weds moved just a few months after their wedding and Cara began looking for a new kitchen to call home. After just a few hours in the kitchen at Oleana, which also coincided with her birthday, she knew she had found it. Cara joined the Oleana team as the Sous Chef in the spring of 2010 and became the Chef de Cuisine in the summer of 2013. In 2017, she opened Honey Road, a Mediterranean-themed restaurant in Burlington, Vermont.

Cara is driven by her passion to create and also to unite and inspire people. Her California roots continue to influence how she approaches food. Coming from an area that prides itself on freshness and variety year round, she seeks to feature the ingredients of the northeast while exploring the traditional flavors of the Middle East and Mediterranean.

 

Co-presented with Boston University Food and Wine Program.

Special thanks to Kavaklıdere Winery