This 2-day workshop with Chef Şemsa Denizsel invites food lovers to explore the regional cuisine of Turkey’s Northern Aegean coast. In a land known for its olives and high-quality extra virgin olive oil, our workshop gives an introduction to the flavours, specialty ingredients, and delicious dishes from the area. The program consists of hands-on cooking lessons, shopping in the local bazaar and tastings of artisanal food produce, as well as communal meals at Cooks Grove and in local restaurants.
Scheduled Dates: on going, should be planned to include one of the market days either Monday, Thursday, Saturday, or Sunday.
Duration: 2 days
A minimum of 4 participants as a group are required.
Most of our hands-on teaching kitchen workshops at Cooks Grove will be limited to small groups up to 12 guests. The program includes meals, all activities listed in the itinerary and guest accommodations. Participants will be hosted in local hotels in the nearby town of Ayvalık or Cunda. Airfare and transfers to/from airport are not included in any of our programs; however, if flights are organized arriving/departing from the Balıkesir Koca Seyit Airport (EDO) in Edremit, Turkey, transfers can be arranged at additional cost. Itineraries are subject to change based on weather conditions and scheduling adjustments.
Check-in into hotels
Welcome dinner at Cooks Grove
Breakfast at the local coffeshop with Turkish tea and “Ayvalık Tost”
Morning at the farmer’s market with small producers, collecting food stuffs for our class
Coffee at Cooks Grove
Hands-on cooking lesson + late lunch with Chef Şemsa Denizsel
Dinner at Ayna, Cunda a small mother-daughter operated restaurant
Hands-on breakfast lesson + leisurely breakfast with Chef Şemsa Denizsel
– For cancellation 30 days prior to arrival date full reimbursement will be made; up to 15 days only half of the fee will be returned. As for any later cancellations, we are sorry to inform no reimbursements will be made.
– All participants should be 16+ of age.