Culinary Event

FLAVORS OF ANATOLIA

with CHEF ANA SORTUN
Executive Chef/Owner, Oleana; Co-owner Sofra Bakery & Café and Sarma

Celebrating 21 Years!

THURSDAY, NOVEMBER 19, 2026 | 6:00 pm

Boston University Food & Wine Program

BUY TICKETS

One of BTF's signature events, Flavors of Anatolia is celebrating its 21st year, which had its inaugural event with chef Ana Sortun in 2006.

Experience an evening of exquisite Turkish cuisine accompanied by the distinctive wines of Kavaklidere Winery of Türkiye.

James Beard award-winning chef, Ana Sortun, owner of Oleana restaurant and co-owner of Sofra Bakery & Café and Sarma restaurant, will share flavorful and enticing Turkish dishes that provide a culinary backdrop to the region. Ana has authored/co-authored two cookbooks, Spice: Flavors of the Eastern Mediterranean and Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery.

CHEF ANA SORTUN
Executive Chef/Owner, Oleana; Co-owner, Sofra Bakery & Café ; Sarma

Ana Sortun is a native of Seattle, Washington and graduated from La Varenne Ecole de Cuisine de Paris in 1989. She opened her first restaurant, Oleana, in 2001 and was named Best Chef in the Northeast by the James Beard Foundation in 2005. That same year she gave birth to her daughter Siena and wrote her first cookbook, Spice: Flavors of the Eastern Mediterranean. In 2010, she opened Sofra Bakery and Café with business partner and Pastry Chef, Maura Kilpatrick and several years later they co-authored Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery. In 2013, Sortun partnered with Chef Cassie Piuma to open Sarma in Somerville, modeled after a Turkish meyhane or meze restaurant. Ana is a James Beard Semi-Finalist for Outstanding Chef in 2015, 2016, 2017, 2019 and 2020. She is known for bringing Middle Eastern flavors into the mainstream through her passion of Turkish cooking, spices and her husband’s (Chris Kurth of Siena Farms) fresh, organic vegetables.

Co-presented with Boston University Food and Wine Program

Special thanks to Kavaklıdere Winery