Fourth Estate to serve up a culinary journey through Turkey

Take a culinary journey through the regions of Turkey with a hors d'oeuvres and five courses at the Fourth Estate restaurant on Feb. 25.

Cookbook author Sheilah Kaufman will guide dinners through Turkey's wide array of ingredients and cooking styles as you enjoy the dishes appropriately paired with wine. Non-alcoholic beverages will also be available should you prefer.

Click here to reserve your seat.

Tickets, not including the book, cost $40 per person for members and $55 per person for non-members. "The Turkish Cookbook: Regional Recipes and Stories" may be purchased separately or in combination with tickets.

Dinner begins at 6:30 p.m. with hors d'oeuvres.

The Menu

Appetizers/ Mezze
Cheesy fried eggplants, Kizarmis Peynirli Patlican, Istanbul
Chicken kebabs, Tarçinla Tavuk Kebabi, Istanbul
Chickpea patties, Nohut Köftesi with Carrot garlic yogurt dipping sauce, Yoğurtlu Havuç . The Mediterranean Coast
Walnut and red pepper spread, Muhammara, Gaziantep

First Course
Green bean soup with green lentils and bulgur, Fasulye Ҫorbasi, Sivas
Served with Hot Pepper sauce, Acika, Adapazari

Second Course:
Baked grouper with Mediterranean flavors, Akdeniz Usulü Laos Baliği, Mersin

Third Course:
Grandmother’s purslane salad, Semizotu Salatasi, Gaziantep

Intermezzo:
Locally made Sorbet

Fourth Course
Lamb shanks with romaine lettuce and scallions, Kuzu Kapama, Izmir

Fifth Course
Nightingale’s nest, Bülbül Yuvasi, Gaziantep