Turkey Dinner
Bailliage Provincial of Black Sea
Ordu, November 16, 2019
Spectacular event at Anemon Hotel
" The stars really did shine as everyone was warmly welcomed at the reception "

The Bailliage’s second event of the 2019-2020 Season took place at the Anemon Hotel in Ordu, a charming port city on the Black Sea reputed to be the world’s largest producer of hazelnuts. Besides the nuts, as a result of magnificent natural beauty, Ordu has a rapidly developing tourism sector.

Thirty-three members and spouses attended this spectacular event under a clear night sky with crisp autumnal air. The stars really did shine as everyone was warmly welcomed at the reception with sparkling wine and canapes of mussel, sea bass and mushroom as well as three colour cheese balls. Both were accompanied by delicious dips.

Participants were then invited to Kotyora, the hotel’s special restaurant, for a seven-course menu designed by Executive Chef Caner Dolu. The superbly-paired wines from Yanik Ülke Şarapları were introduced by Kaan Güley, the restaurant’s Sommelier.


Local Perşembe salmon tartare
avocado guacamole, chives, orange segment, crostini
Yanık Ülke Chardonnay 2018

Pan-fried haddock
local corn bread, fresh greens
Yanık Ülke Viognier 2017

Minced meat stuffed chard leaves with yoghurt
Yanık Ülke Öküzgözü 2017

Green apple sorbet

Grilled beef filet mignon
beech mushroom, pumpkin with cheese, balsamic glaze
Yanık Ülke ‘Serendipity’ 2016

Oven-roasted lamb shanks
baby Ödemiş potato, carrot, mulberry molasses
Yanık Ülke ‘Grand Reserve’ 2016

Kadayif with milk and local hazelnut
sour cherry sorbet, berries
Yanık Ülke Gewürztraminer 2018

Tea and coffee
Petits fours

After eating the fabulous courses, drinking the delightful wines and most importantly after friendly conversation, the traditional closing ceremony saw Bailli Provincial Ferruh Işman invite the kitchen and service brigades to parade in the dining room. He thanked them all and presented Bailliage of Turkey certificates of appreciation to the team leaders in recognition of their exceptional performance. A standing ovation celebrated the brigades’ success.

Ferruh İşman further thanked the hotel’s General Manager and presented him with the Bailliage of Turkey commemorative plaque in recognition for the hospitality, the contribution to the culinary arts and outstanding service.

Ferruh İşman
Bailli Provincial