Our first event of 2022 took place at North Point Hotel in Samsun. A lovely coastal city located in the north of Turkey.

This unique “Ancient Roman food with Likya wines” themed dinner was attended by 28 valued members and their guests. It began with pass-around canapés accompanied by various wines served on the hotel’s rooftop. Dinner was served in the hotel’s dining room.

Chef Geovani Polloina created a special menu from research into ancient Roman documents and historical travel books. Chef Geovani used ancient cooking techniques. Interesting fact:
dinners made using materials brought from different places in the ancient Roman civilization demonstrated wealth and glory of the host. The Anatolian and Aegean regions of modern Turkey were important supply centres which Chef Geovani used for our dinner.

Chef Geovani told the story of each dish explaining their original names. Even “Mulsum” was made from an ancient recipe. Superbly-paired wines from Likya Winery were introduced by the founder Sommelier Doruk Özkan.

RECEPTION

Mulsum
Unique wine cocktail served from ancient amphora
Sauvignon Blanc wine, honey, dates, saffron, mastic gum

MENU

Oliva Crusturum and Allium Caseum
Bruschetta with green and black olive paste
mixed with spices
Bruschetta with spicy garlic and cheese
special herbs, rue plant
Likya Chardonnay 2020

Brassica
Cabbage salad with honey dressing
fresh herbs, vinegar
Likya Chardonnay 2020

Mel Squila
Shrimps cooked in honey sauce
fresh thyme, herbs
Likya Merzifon Karası 2020

Torik/Tuna
Baked fresh torik (the largest bonito)
white wine sauce, special herbs
Likya Merzifon Karası 2020

Capricornus Cibus
Goat meat
marinated with dates and red wine sauce then baked
Likya Acıkara 2020

Libum
Ricotta dessert on bay leaf with honey

At the end of the evening, Bailli Ferruh İşman invited the kitchen and service brigades to the dining room. Together with Bailliage Officers he thanked them. Bailliage of Turkey certificates of appreciation were presented to their leaders in recognition and appreciation for their outstanding performance. Members and guests gave a standing ovation to both brigades.

Prof Dr Ferruh İşman
Bailli