Cited as one of the country’s “best creative fusion practitioners,” Seattle-born Ana Sortun graduated from La Varenne Ecole de Cuisine de Paris before opening Moncef Medeb’s Aigo Bistro in Concord, Massachusetts, in the early 1990s. Following stints at 8 Holyoke and Casablanca in Harvard Square, she opened Oleana in 2001, immediately drawing raves for dishes that The New York Times described as “rustic-traditional and deeply inventive.” Awarded the “Best Chef: Northeast” honor by the James Beard Foundation in 2005, her cookbook, SPICE: Flavors of the Eastern Mediterranean, was published in 2006 and has become a best-seller. Her husband’s farm, Siena Farms, provides Sortun’s restaurant with all of its fresh produce and is named after their daughter. Her most recent undertaking has been Sofra Bakery & Café in Cambridge, which offers a unique style of foods and baked goods influenced mostly by the countries of Turkey, Lebanon, and Greece. oleanarestaurant.comRead more
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Letter From Kay
I love “stuff.” Not just any stuff, but objects with history, character, the right color; objects with the proper proportions or improper personality. Objects, which hold depth. These treasures are not always loaded with meaning or “in your face” odd or even complicated. Rather I search for those items that speak to us effortlessly. From this, a collection is born...