Le Confrérie de la Chaîne des Rôtisseurs

The Triangle Bailliage of North Carolina

Is Most Gratified

(To Say Nothing of Being Edified)

And Entirely Justified in Presenting with Pride

THE EXULTANT SULTAN:

Epicurean Works of the Turks

At Talulla’s

In Chapel Hill

On November 21, 2004

___________________________

Assorted Turkish Creations

TURKISH KASERI CHEESE - Kars province - aged 120 days

TURKISH FETA - of a soft and spreadable edible sort

OLIVES - from the troves of the groves of Gemlik

YENI RAKI, BY TEKEL

FISH SOUP - This vegetable-based essence, features the coalescence and transcendesence of Spanish mackerel, plush mushrooms and shrimp procreated and appropriately appropriated, macerated and integrated to initiate an inspirational flow and glow that would not be insultin’ to any sultan we might be consultin’!

FONTANAVACCHIO FALANGHINA 2003, TUSCANY

PINOT GRIS 2003, CALIFORNIA

[The Above Served with the Next Three Offerings]

TALULLA’S SALAD – a harvest of fresh baby spinach, arugula, tomatoes, cucumber and pomegranate – immersed in well versed fresh extra virgin extroverted olive oil from Antep, a province in the southeast of Turkey - with pomegranate extract from the heart of Istanbul and enough dill to fill the bill at will - all of the above sprinkled with fresh, suggestively pompous pomegranate.

The Cold Mezzes

PATLICAN EZMESI – This plush babganoush in truth is consummated from eggplant char grilled and transformed into a purée in alliance with modestly allocated tahini, raucous walnuts and a greater than usual representation of unobtrusive yogurt.

The Warm Mezzes

BONCHA CREP – This Franco-Turkish confluence is under the influence of tiger shrimp sautéed and aggregated with tomato, basil, and feta cheese perceptibly yet deceptively indiscreetly in a Turkish towel of herb crêpe.

KAVAKLIDERÉ ÖKÜZGÖZÜ D’ELAZIG KIRMIZI 2001

ETLI KARALAHANA – From the Black Sea region of Northern Turkey, this dish, having more “a’s” in its name than any delicacy ever served at a Chaîne dinner, proffers organic collard greens enwrapping a wham of ground lamb, rapturous spices and sprightly filet tips all served over a luxurious benignly furious, anything but spurious or delirious Turkish bath of tomato sauce with a guardian garlic yogurt sauce productively (and proactively) protectively atop thereof.

THE BREAD: STONE GROUND ORGANIC - BAKED AT TALULLA’S

The Endlessly Intriguing Triangle Bailliage Vertical Intermezzo

ROSEWATER SORBET

The Main Course

ISTIM KEBABI (Sultan’s Crown) - This dish, all too familiar to those of us who grew up in suburban Istanbul, is composed of thinly sliced elegant eggplant engulfing long simmered filet mignon tips (to create the incredible edible sultan’s crown) served over Talulla’s very own special tomato sauce.

MARQUIS PHILIPS SHIRAZ 2003, AUSTRALIA

The Last Hurrah: Baklava

QUADY ESSENCIA MUSCAT

Talulla’s

Demir Williford – Proprietor

Mustafa Karaca – Chef

Sa Ibis - Chef