Podcast appearances and mentions of ana sortun

Jared Bowen discusses the local arts groups impacted by cancelled NEA grants.Juliette Kayyem discusses what you need to know about Real ID requirements.Ari Shaprio joins ahead of his one-man cabaret show: "Ari Shapiro: Thank You For Listening" stopping in Nashua and Lexington this weekend.Ana Sortun, executive chef of Oleana and chef/co-owner of Sofra, joins with Maura Kilpatrick, chef/co-owner of Sofra — for our latest edition of How Do You Two Know Each Other?

 On this episode of The Food Court, we're serving up something extra delicious with Janice Carte — aka the Tiny Spoon Chef and founder of the nationwide culinary game-changer, Tiny Spoon Chef! From working in top-tier kitchens like Chef Ana Sortun's Oleana and Sarma to building a personal chef empire that now spans 100+ cities across 15 states, Janice shares her incredible journey — one that's seasoned with hustle, humor, and a deep passion for feeding people well.We get into:  How Tiny Spoon Chef saves clients 10+ hours a week The secret sauce behind their chef-client matchmaking magic What inspired Janice to launch their Premium Service — a nutritionist-developed meal plan focused on whole foods, clean proteins, healthy fats, and brain-boosting ingredients. It's become a hit with health-conscious professionals and pro athletes alike!  How she's redefining chef life with profit-sharing, Fortune 500-level benefits, and a no-burnout work culture Why food should be nourishing, joyful, and fit your life — not the other way aroundJanice is all about connection, creativity, and community — and this convo will leave you inspired (and maybe a little hungry ). Ready to elevate your mealtime game? Visit www.tinyspoonchef.com to learn more. You can listen to this episode now on Spotify, Apple Podcasts, or wherever you get your shows!

Chef and restaurateur Ana Sortun is known for her big flavors. As the mastermind behind restaurants Oleana and Sarma, she's led with spice and creativity. We speak with Sortun about everything food, including her current obsession of crafting the perfect sandwich.

I love when people feel good after they've eaten — even if they've eaten quite a bit, says chef Ana Sortun. That to me, is great cooking.

In this interview, Ana Sortun discusses the versatility of olive oil, how she approaches olive oil as an ingredient, and the role of olive oil in Spanish cuisine.  Ana Sortun is the executive chef and co-owner of Oleana Restaurant and Sofra Bakery and Café, in Cambridge, MA. She is also the co-owner of Sarma Restaurant in Somerville, MA, which is modeled after a Turkish meyhane or meze restaurant. Ana, a native of Seattle, graduated from La Varenne École de Cuisine de Paris in 1989 and opened her restaurant, Oleana, in 2001, immediately drawing rave reviews from the New York Times. She was named Best Chef: Northeast by the James Beard Foundation in 2005 for bringing Middle Eastern flavors into the mainstream through her passion for Turkish cooking, spices, and her husband's (Chris Kurth of Siena Farms) fresh, organic vegetables. A 2015, 2016, 2017, 2019, and, most recently, a 2020 James Beard “Outstanding Chef” semi-finalist, among her many accomplishments, solidifies her as a leader in the industry.  She is the author of two cookbooks—Spice: Flavors of the Eastern Mediterranean (William Morrow, 2006), and Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery (with Maura Kilpatrick, Ten Speed Press, 2016).  This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen 

On this week's dessert-themed show, we chat with Nadiya Hussain about her quest for the perfect brownie, a hack for bread pudding and how she almost faked her death to avoid going on “The Great British Bake Off.” Plus, chef Ana Sortun brings us the story of Turkey's greatest baklava bakery, Adam Gopnik analyzes amusing dessert names, and we learn to make Plum Cake with Spiced Almond Crumble. (Originally aired July 30, 2021.)Get this week's recipe for Plum Cake with Spiced Almond Crumble: https://www.177milkstreet.com/recipes/plum-cake-with-spiced-almond-crumbleWe want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsThis week's sponsor:Get unlimited access to every MasterClass, and as a Milk Street Radio listener, you get 15% off an annual membership! Go to masterclass.com/MILK. See acast.com/privacy for privacy and opt-out information.

In part 3 of our special Around the Table series, Chef Barton Seaver welcomed award winning Chef Ana Sortun, of Oleana, Sofra bakery & Sarma. They discussed Ana's lauded cookbooks (Soframiz and Spice), their favorite herbs and spices, and their tips for how to eat, cook, and live well. Hailed as one of the country's “most creative fusion practitioners,” Ana Sortun was named the Best Chef Northeast by the James Beard Foundation in 2005 and has been lauded as “deeply inventive” by the New York Times, and “a culinary genius” by Boston Magazine and in Saveur. In 2016 and 2017 she was a James Beard semi finalist for Best Chef, general excellence. Ana has won renown for her two cookbooks Soframiz and Spice. Trained at La Varenne Ecole de Cuisine de Paris, Sortun opened Moncef Medebs Aigo Bistro in Concord, and then honed her skills at 8 Holyoke and Casablanca in Harvard Square. She opened Oleana in 2001 where her creative take on the rustic-traditional cuisines of the Middle East and her interpretation of the flavors of Turkey continue to receive rave reviews. Ana and her business partner, Executive Pastry Chef Maura Kilpatrick, opened Sofra Bakery & Café in 2008. Then, in 2013, Ana, with chef Cassie Piuma, opened Sarma, a Turkish-style meze tavern. Siena Farms, owned by Ana's husband, Chris Kurth and named for their daughter, provides produce to the restaurants and underscores her commitment to fresh ingredients and healthy food. Ana is also involved with Oldways Preservation Trust which fosters good health by supporting the cultural food traditions of the Middle East and Mediterranean. Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

On this week's dessert-themed show, we chat with Nadiya Hussain about her quest for the perfect brownie, a hack for bread pudding and how she almost faked her death to avoid going on “The Great British Bake Off.” Plus, chef Ana Sortun brings us the story of Turkey's greatest baklava bakery, Adam Gopnik analyzes amusing dessert names, and we learn to make Plum Cake with Spiced Almond Crumble.Get this week's recipe for Plum Cake with Spiced Almond Crumble: https://www.177milkstreet.com/recipes/plum-cake-with-spiced-almond-crumbleWe want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsThis week's sponsor: Join the Moink Movement today! Go to MoinkBox.com/MILK RIGHT NOW, and listeners to this show get FREE bacon for a Year. See acast.com/privacy for privacy and opt-out information.

Meg Baird & Mary Lattimore - Fair Annie / Sachiko Kanenobu - Kagero (Heat Wave) / This Week’s Recipe: Olive Oil Granola from Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery & Cafe by Ana Sortun & Maura Kilpatrick / Sun Ra - New Day / Cat Power - Sweedeedee / Shintaro Sakamoto - Mask on Mask / The Glands - When I Laugh / 75 Dollar Bill - Tetuziakiyama / Mulatu Astatke - Dewel / Gastr del Sol - Seasons Reverse / Arthur Russell - Come to Life / Helado Negro - Running / This Week's Reading: "Flattening the Truth on Coronavirus" by Dave Eggers in the New York Times / Yoko Ono - What Did I Do? / Nancy Sinatra & Lee Hazelwood - Lady Bird / Jonathan Richman - Everyday Clothes / Alex Chilton - Can't Seem To Make You Mine / Bonnie Raitt - Love Me Like A Man

Vegetables are a vibrant and vital part of a healthy diet, but sometimes it's hard to get excited about steamed broccoli and raw carrots. Here to shine a bright light on the beauty of vegetables is chef extraordinaire, Ana Sortun. I recently reconnected with Ana at the Healthy Kitchens Healthy Lives Conference in California where she demonstrated techniques and strategies for cooking colorful, flavorful vegetables in a variety of ways kids love. And on today's podcast, Ana shares those culinary tips with all of you.  Ana Sortun is a James Beard Award-winning chef, a mom, and a cookbook author, and she's married to the owner of Siena Farms outside Boston, so she knows a thing or two about making vegetables appealing to kids (and adults too). Ana joins me today to dish about her recipe for Cacik, a Turkish yogurt and veggie dip, and to share her best-ever tips for cooking broccoli to perfection, making 'real' caramelized onions (be patient!), and introducing kids to new, and sometimes weird, vegetable varieties. We're also giving away a copy of Ana's newest cookbook, Soframiz, so read on for instructions on how to enter to win.  You can read the full show notes and enter the giveaway at www.lizsheatlhytable.com.

Vegetables are a vibrant and vital part of a healthy diet, but sometimes it's hard to get excited about steamed broccoli and raw carrots. Here to shine a bright light on the beauty of vegetables is chef extraordinaire, Ana Sortun. I recently reconnected with Ana at the Healthy Kitchens Healthy Lives Conference in California where she demonstrated techniques and strategies for cooking colorful, flavorful vegetables in a variety of ways kids love. And on today's podcast, Ana shares those culinary tips with all of you.  Ana Sortun is a James Beard Award-winning chef, a mom, and a cookbook author, and she's married to the owner of Siena Farms outside Boston, so she knows a thing or two about making vegetables appealing to kids (and adults too). Ana joins me today to dish about her recipe for Cacik, a Turkish yogurt and veggie dip, and to share her best-ever tips for cooking broccoli to perfection, making 'real' caramelized onions (be patient!), and introducing kids to new, and sometimes weird, vegetable varieties. We're also giving away a copy of Ana's newest cookbook, Soframiz, so read on for instructions on how to enter to win.  You can read the full show notes and enter the giveaway at www.lizsheatlhytable.com.

Can a new American Cuisine link our diversity with better sourcing? James Beard award winning MasterChef known for vertical integration from farm-to-fork Ana Sortun joins me on episode 8 of Sourcing Matters to discuss. Influenced by good quality food from a young age, Sortun doesn’t compromise her sourcing values. Integrating production from their family owned farm run by husband Chris Kurth into her 3 restaurants (Oleana, Sofra, Sarma), via their CSA, and onto the menus of some of the top brass in New England – their unique supply chain elevates expectations for transparency & traceability to the extreme. Now, working with Dan Barber on his new company Row 7 Seeds to push the envelope in cultivating varietals that embrace diversity, flavor and sustenance of natural order over that of supreme control, Ana continues to use her pioneering position in cuisine and sourcing to advance our food system.  An author, teacher, and a nourisher – Ana’s passion to bolster natural flavors prominent in crops produced with elevated standards has cast her as a rock star fighting for our relationship with food, and for an inclusive future American Cuisine where sourcing matters first. www.SourcingMatters.show

A trip to Turkey while studying in Paris at La Varenne Cooking School as a young girl inspired Chef & Restaurateur Ana Sortun to specialize in the foods of Turkey and the Middle East in her three restaurants, Oleana, Sofra Bakery & Cafe and Sarma, all located in the greater Boston area. Ana is author of two cookbooks, "Spice," and "Soframiz" (with Pastry Chef Maura Kilpatrick).This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Ana Sortun unveils the secrets of Turkish cooking, Vietnamese-style weeknight dinner with Andrea Nguyen, wine expert Stephen Meuse explores the sommelier’s romance with one wine, and caramel oranges. (Originally aired 1/14/17)

This week, Christopher Kimball takes a tour of South Boston and learns about the secret life of chef Barbara Lynch; Dr. Aaron Carroll campaigns for dissing the 5-second rule; Ana Sortun gives a quick recipe for a midweek Turkish supper; and we present our recipe for soba noodles and asparagus.

This week on Milk Street Radio, chef Ana Sortun unveils the secrets of Turkish cooking. “I think the very first time I went to Turkey, I was invited to go study with a couple of women. One lived in the southeast of Turkey, and she organized a potluck that was put on by her friends where they all prepared a dish that was really special to them,” Sortun says. “I tasted 30 of these dishes that day and I didn’t know what any of them were. I had never tasted anything like them before, so I didn’t necessarily feel like I had come home. But what I did know was that I wanted to understand what was behind them, [that] this was a really interesting way of cooking and that I really needed to know more.” We also take a look at a Vietnamese-style weeknight dinner with Andrea Nguyen, wine expert Stephen Meuse explores the sommelier’s romance with one wine, and we’ll offer our recipe for caramel oranges. Finally, Sara Moulton and Christopher Kimball take your calls.

The turkey was a success. . .now it’s time to start thinking about all the delicious things you can make for Christmas and Hanukkah gifts. We’ve got some ideas for the family and friends on your gift list. Think: hot sauce, homemade vanilla extract, and the simplest caramels you’ve ever made (mix in sea salt or toasted nuts!). Alex Province and Anthony DeSerio get behind the bar and mix up two festive party drinks: a Blood Orange Margarita rimmed with colorful salts and a Margarita Negroni Punch your guests will love. Plus, rock star chef and Middle Eastern food expert Ana Sortun joins the party to shares recipes for Walnut Hummus with Pomegranate and Cilantro, Green Apple Fattoush, and Sesame Cashew Bars—all things you’ll want to make for the holidays and beyond. Plus, she shares pastry chef Maura Kilpatrick’s Tahini Hot Chocolate, which is the most sultry hot chocolate you can make. We’re in love. Photo: Alex Province Aired: December 1, 2016 CONTRIBUTORS AND GUESTS: • Chris Prosperi — chef/owner, Métro Bis in Simsbury, Conn. • Alex Province — wine expert • Anthony DeSerio — cocktail expert • Ana Sortun — author of Soframiz MUSIC: • “Can’t Stop the Feeling,” Justin Timberlake • “Feliz Navidad,” José Feliciano • “Beans and Cornbread,” Louis Jordan and The Tympany Five • “It’s Begining to Look a Lot Like Christmas,” Bing Crosby • “Seninie Cok Isim Var,” Ebrü Gundes • “Everybody Eats When They Come to My House,” Cab CallowaySupport the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Female chefs get short shrift in the media — and in many restaurant kitchens. We tell the stories of two Boston-based chefs who beat the odds. Hear how they overcame bias to rise the ranks — and the lessons they learned along the way.