DATE April 27, 2019
VENUE: Feriye
Göbeklitepe, the place where the story of our encounter with agriculture, wheat, and beer—which will change the future of humanity—began, is undoubtedly one of our greatest assets, both for our tourism and our gastronomy. With this in mind, we have dedicated this year’s gala dinner to Göbeklitepe. A very significant event on this topic was also held in Brussels on November 6–7, 2018. The 2018 Cultural Heritage Year event titled “Göbeklitepe: Lands Where Cultures Meet; From History to Gastronomy,” organized by the TuR&Bo Office to promote Göbeklitepe and Turkish cuisine, was shared with EU parliamentarians; The Göbeklitepe menu—which shed light on ingredients found from the Neolithic Age and was created by blending these foods with modern culinary techniques—was served to guests at Chateau La Hulpe, one of Brussels’ famous châteaux. The ingredients used in the menu were selected with guidance from Dr. Lee Clare, the Göbeklitepe Excavation Coordinator and a researcher at the German Archaeological Institute. We shared a similar menu with our guests and members of the press at our gala dinner.Dr. Lee Clare, a special guest at our gala dinner, delivered a speech. At the conclusion of the dinner, where our special menu reflecting Göbeklitepe was served, awards were presented to prominent figures who have contributed to Turkish cuisine. Our event went beyond a simple gala dinner, unfolding with a rich program encompassing cultural, historical, and gastronomic dimensions. (I left this in case it’s useful; otherwise, you can delete it.)
GUEST SPEAKERS Dr. Lee Clare and Erdinç Çatak
EVENT ALBUM
Event Photos
