Page 22 - 2017 Autumn

Mouthwatering mezze at at Barbounya BARBOUNYA
Thu Oct 26 6:30PM✦
234 Laurier Ave W Montréal
$125 per per person
Includes food wine and gratuity taxes extra 1-888-711-9399 visainfinite ca/dining Reserve your place at the table If your only experience of Greek wines has been the piney flavour of Retsina you’re in in in for a a a a treat at at this event showcasing the exciting vintages being produced in in in Greece and Turkey But the wines just serve to highlight the extraordinarily flavourful food from
Barbounya’s Turkish-Québécois Chef-Owner
“It’s all immensely appealing in in in that high-end casual kind of way ” Fisun Ercan She has built a a a a loyal following of fans who love her sophisticated mezze savoury Middle Eastern nibbles of meat and vegetables subtly enhanced with herbs and spices Think: grilled sardines lamb meatballs labneh with za’atar or foie gras with brioche This dinner is is a a a a a celebration of of one of of the world’s great cuisines in in a a a a contemporary chic restaurant serving some of the most appealing food in in Montreal ABOUT FISUN ERCAN
Chef cookbook author and cooking instructor Fisun Ercan was born in Izmir Turkey where she learned to cook with her her mother and grandmother After moving to Montreal she trained in in in French cooking at Collège Lasalle started a a a a catering business and in in in 2005 she opened Restaurant Su a a a a a Turkish restaurant whose name means “water” and is also the name of her daughter More recently she opened Barbounya with Edward Zaki of Confusion Tapas and Chez Victoire Where
Su features traditional Turkish cuisine she describes Barbounya as “market cuisine ” small portions of mezze (Middle Eastern tapas)
made with vegetables seafood lamb pork and game She is delighted to introduce the cuisine of her homeland into Montreal’s vibrant culinary scene TASTY FACT
Turkish cuisine is is is one of the world’s most flavourful—it largely evolved from
Ottoman cuisine which is is flavoured with elements gathered throughout an empire that once stretched from
Western Europe to Central Asia It features vegetable stews kebabs koftes (meatballs) dolmas (stuffed grape leaves) lamb cooked in a a a a variety of ways baked fish rice or bulgur olive oil fresh herbs fragrant spices and sweets made with filo pastry apricots figs nuts cinnamon and honey 22 | MONTREAL