The inaugural event of the Bailliage’s autumn programme was held at the Park Inn by Radisson Hotel located in the centre of the Black Sea coastal city of Samsun. It was attended by 39 members and spouses. The theme featured local products that are registered by their geographical indication of origin to draw attention to the regional food culture.

The evening began with a cocktail reception in the elegant meeting room where a selection of wines and other alcoholic beverages were served together with a variety of cold and warm canapés.

Thereafter, all participants were invited to the hotel’s restaurant where the group could savour the six-course dinner especially composed and prepared by Executive Chef Cihan Çiftçi and his team. The unique menu was presented by Executive Chef Cihan and the superbly-paired wines from Doluca Şarapları were introduced by the restaurant’s Sommelier Abdülkerim Güntepe.

MENU

Finike orange-marinated sea bass
artichoke carpaccio
Kav Narince 2017 - Doluca Şarapları

Stir-fried shrimp and clams with cocoa butter
Sarafin Sauvignon Blanc 2018 - Doluca Şarapları

Tandoori lamb pie
Tuğra Öküzgözü 2018 - Doluca Şarapları

Pomegranate granita

Chargrilled Balıkesir beef medallion
Karma Cabernet Sauvignon/Öküzgözü 2018
Doluca Şarapları

Pistachio cream tart
Safir Misket 2017 - Doluca Şarapları

At the end of the evening Bailli Provincial Ferruh Işman invited the kitchen and service brigades to the dining room. He thanked them and presented Bailliage of Turkey performance certificates to the team leaders in recognition and appreciation of the exceptional performance. A standing ovation celebrated the brigades’ success.

Ferruh then thanked the hotel’s General Manager and presented him with a Bailliage of Turkey Commemorative Plaque in recognition of the hospitality, as well as the contribution to the culinary arts and outstanding service.

Ferruh İşman
Bailli Provincial