16/05/2015
Fas mutfağının ruhuna yaklaşmaya çalıştıkça mest oluyoruz. Tatlı, tuzlu ve aromatik bir karakteri var. O mutfağa insanmış gibi baktığımda esmer, muskat kokulu, nazik, derin & mütevazi bir kadın görüyorum; Güzelliğinin farkında ama önemsemiyor. Gerçek bir aristokrat gibi, önceliği kendini daha iyi tanımak peşinde, ipek kumaşları değil. Evet, bütün bunları düşündüm şu bıldırcın böreğini pişirip ve tattıktan sonra, başka söz bulamıyorum o şaşırtıcı aroma karmaşıklığı tasvir edebilmek için.
Ve Fas mutfağı haftasında tadım menüsünün en saygın yerde olacak.
16/05/2015
After some thought and good friends' suggestions, Karaköy Gümrük's "Six Days Six Countries" celebration of Mediterranea changes to "Six weeks Six Countries". Each country-journey will last a whole week instead of one day, so those who want to taste it shall have more time to catch up. For first time we will be cooking a tasting menu (God help us), giving up for a while from our every-day-diferrent-dishes fun but risky routine. Our trip's first station will be Morocco and the departure is arranged for 25/05/15. See you on board people!
After some thought and good friends' suggestions, Karaköy Gümrük's "Six Days Six Countries" celebration of Mediterranea changes to "Six weeks Six Countries". Each country-journey will last a whole week instead of one day, so those who want to taste it shall have more time to catch up. For first time we will be cooking a tasting menu (God help us), giving up for a while from our every-day-diferrent-dishes fun but risky routine. Our trip's first station will be Morocco and the departure is arranged for 25/05/15. See you on board people!
27/04/2015
Six days, Six countries ; During the last week of May (25.05.15-30.05.15) Karaköy Gümrük will be celebrating the culinary beauty of Mediterranea along with the arrival of summer. The journey will start from Morocco, carry on with Southern Spain, then Marseille, keep it up with Italy, stroll through Greece and rest in Turkey. An imaginary journey watered with flavors as they were interpreted by the cooks of Karaköy Gümrük.
21/12/2014
http://www.radikal.com.tr/yazarlar/muge_akgun/karakoye_yeni_bir_lezzet_ussu_gumruk-1254950
Karaköy Gümrük in Radikal!
Karaköy'e yeni bir lezzet üssü: Gümrük - MÜGE AKGÜN
Gümrük restoran, efsanevi şef Bottura'nın kitap tanıtımı ve Cordon Bleu öğrencilerinden Fransız Sarayı'nda yemek yoğun haftadan süzülenler...
27/11/2014
http://istanbul22.wordpress.com/2014/11/27/karakoy-gumruk/
Karaköy Gümrük
Chef Stavriani Zervakakou's face lights up like a stadium light when she talks about food and that is exactly why Karaköy Gümrük is so damn good. Just like the chefs at Nicole, Stavriani adheres to...
17/07/2014
Restaurant Watches Old Footage Of Customers And Uncovers A Shocking Truth.
They hired a firm to figure out why their reviews tanked over the last 10 years... just look at what they found.
28/07/2013
http://smellthecake.blogspot.com/2012/11/50-things-they-never-told-you-about.html
Wake up and smell the cake: 50 things they never told you about being a chef
Kloii I hope you don't mind, but I have used your list in a list about innkeeping, it is very similar! I have edited it to fit innkeeping.I have linked back to this blog. Let me know if this was not okay. it can be found here: http://www.innspiring.com/node/12829
25/03/2013
http://www.saveur.com/article/Recipes/Honey-Braised-Lamb-Shanks
loved it loved it loved it
Mrouzia (Honey-Braised Lamb Shanks) Recipe - Saveur.com
Lamb shanks are braised for hours in a sumptuous sauce of honey, almonds, and raisins in this centuries-old Moroccan dish served at the restaurant Mansouria.
22/03/2013
By Ece Kavlak at Istanbul Culinary Institute and more
05/09/2014
17/07/2014
19/10/2013
28/07/2013
25/03/2013
22/03/2013