• A MSA touch on "Discover Your Food" event

A MSA touch on "Discover Your Food" event

The MSA team was omnipresent at this growing event through the pre-event prep process...

30 Sep 2016

The MSA team was omnipresent at this growing event through the pre-event prep process, an exemplary and delicious breakfast and a dedicated support during the dinner service.

Organized for the second year by the Turkish Cuisine Association on April 23, 2016, the "Discover Your Food" event brought together the food lovers, leading local and international chefs as well as thought leaders in gastronomy. , This year's theme was "courage" and the speakers shared their mind blowing, extraordinary stories, challenging the participants' thought process. Among the speakers were the creators of the Food magazine Lotta and Per Anders Jörgensen from Sweden, the young Latin American chef Rosio Snachez who after serving as Noma's pastry chef for 6 years opened a taco shop in the Torvehallerne market in Copenhague, the founder of the first farmer market in Beyrouth Souk el Tayeb, the Lebanese Karnal Mouzawak, the Roca Brothers of the world's best restaurant El Celler de Can Roca and the Spanish producer Luis Gonzales who filmed their culinary discoveries from Tire to Gaziantep in his documentary “The Turkish Way”, the famous Turkish chef Somer Sivrioğlu who owns Efendy and Anason Mezebar in Sydney and whose book Anatolia was selected the best international culinary book by IACP, the founder of Changa, Tarık Bayazıt, who was the first Turkish restaurant to make it to the “The World’s 50 Best” list. MSA was at the event at Bomontiada with its chef team and interns. The MSA team helped put the event together by organizing the preparations, served a magnificient breakfast and supported the dinner service as well.

The famous chef duo Sam & Sam Clark from the Moro Restaurant in London took part at an exclusive luncheon at MSA. The Moro East book has a sad story to tell...

The book has put the multi-cultural neighborhood of East London, the home of the immigrants, at its center, focusing specifically on Eastern Mediterranean.

The book features Turks from Cyprus, Greeks, Kurds, Arabs and Palestinians. The backbone of the book combines their recipes, their barbeque parties and gözleme wraps they cook in the London yards as well as the mezze & rakı tables. These people would have their own vegetable and fruit gardens in the Manor Garden Allotments in East London.

The Sam's have a garden there as well where they would grow herbs and vegetables. Unfortunately, all gardens were destroyed during the construction work for the London Olympic Games. They lived through the same fate that await our Yedikule gardens.

The discovery of Istanbul

Sam & Sam came to Istanbul with 5 chefs from Moro and Morito. Time was scarce. They left their heart in the Kuzguncuk home of the city planner Süha Ülgen, they had büryan kebab in Fatih, walked through the Women's market, plundered the spice shop Ucuzcular Baharat at the Spice Market, tasted the local dishes at Çiya, had fish & rakı along the Bosphorus, dared to grab the rolling pin from the hands of Nadir Güllü at Güllüoğlu to make baklava. They begged for clotted cream and ocakbaşı grilling. Their last day was at MSA to taste the special menu prepared by Chef Cem Erol.

All of this discovery tour had an hidden agenda: Morro will soon have a sister restaurant. No name is determined yet but what started as the Western Mediterranean tapas culture will shift towards the Eastern Mediterranean mezze culture. There is more. They are planning on opening a kebab place soon. This new project calls for a coal propelled doner machine.