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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In 1966 Graham Nash took the train, the Marrakech Express, from the port city of Casablanca to “get away to see what we could find.” He expected “charming cobras in the square, colored cottons hanging in the air, djellabas we can wear at home.” We made the 125 mile trip south by taxi, looking for treasures to live with at home. Set between the High Atlas Mountains and the steppes that lead to the Sahara Desert, Marrakesh has hot, dry summers and mild, wet winters. It’s cooler than we expected …I’ll need to buy a sweater.
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...