When I am not cooking, I am talking about food. Once we have served all the mains I take off the apron and step in the garden to greet our guests. At first I felt awkward about approaching every table and asking people about their dining experience. I thought restaurant is different from the food tours or cooking classes I ran in Istanbul. The latter proved personal; people wanted to learn more about the city and its food, but also many wanted to meet me and hear my story. Turns out our restaurant is no different. As one guest put it, “You do feel like a house guest here. The hosts receive you at the backyard, sit down to chat with you and as you leave they turn off the lights and go to bed”. True story, given we live in the restaurant. So we have already made Babushka personal and it is ridiculous to hide.
Round Yellow Zucchini + Dill Pesto Eggs
