DIY luxury food

Each country announces plans to return to normal, or as it is often called, a new normal. No matter what that means, it often remains mysterious. Usually, the summer season was supposed to start. Countries, regions, and cities that are highly dependent on tourism, desperate to start again. Will it happen, or does he wish?

Gradual plans to lift restrictions on the way in many countries, as well as in Turkey, but scientists and doctors prefer to be cautious, sometimes publicly expressing doubts about such attempts for fear that new waves of the epidemic such as the tsunami will strike after the earthquake. Even if flights start to take off and resorts and restaurants reopen, there is likely to be a psychological barrier preventing people from traveling or leaving for longer. People really miss traveling or eating outside and socializing with others, but it seems that it will take some time to return to the fun times without worries, and when they get out of their safe haven, there will always be a long shadow full of aura. days.

It is a global fact that the hospitality sector may have been affected by the epidemic, and the most vulnerable part is almost certain to prove to be fine dining. It is a niche market that only serves the privileged few. Such unusual circumstances only aggravate the already abnormal situation and reveal hidden facts. There were already some issues washed away under the carpet in the global fine dining scene. Exorbitant rents, harsh working conditions, long waiting lists, huge sums of money invested in PR efforts to appear on glossy pages, intense pressure to get acclaimed listings and get high rankings, all of these efforts to stay on the agenda were ineffective. Sustainable. The fine dining scene has already been brutal, many very famous chef restaurants serving mostly to upscale customers but not to locals. This is a bit of a mockery, because they all talked about the advantages of being local and getting their produce from local producers, but they were out of reach of locals who often only served the luxury traveler. In Turkey, we have a few chef restaurants this way, and luckily, they weren’t in this inaccessible state high, and they still seem to be the most vulnerable.

It is a fact that calamities foster creativity. In these difficult times in which we live, people find new ways to stay and keep their business going. While many restaurants turn home delivery and grab food and get out of it, fine dining has clear limits in doing so. In Istanbul, Neolokal Restaurant finds a new touch and unleashes an innovative dinner delivery model. Chef Maqsoud Ashkar is famous for his artistic creativity and colorful displays. Now you can go into his shoes and see how it feels like a chef and feel a sense of creativity. His new DIY dining experience allows you to be the responsible chef in your home kitchen. The three-course menu changes every week, and each dish comes in pre-packed assembly pieces to be painted, and foil! You have a “mise en place” ready and start assembling your creative board while watching a video on how to implement on its website. Dishes are exactly those that were preferred in the usual Neolokal menu, and were chosen from dishes requiring minimal cooking or short heating.

Ashkar, along with his partner Erim Liplipyoglu, have taken refuge in this method to keep their families together. It is not about making money; They say this is about keeping the kitchen team together, to keep the whole team driven and safe in these difficult times. But it’s also about keeping morale and hopes high and creating an incentive to move forward. They will have ceramic plates and other cutlery available for sale to lend a hand to the craftsmen who work with them, and according to the season, some agricultural products will be offered for sale to support their producers.

A DIY luxury dining set is delivered to your door with a real driver and waiter, dressed as if in the restaurant and delivered to you with gloves. The rest is up to you. Either use tweezers and tweezers like a professional chef or dive with your fingers. A professional dish will be served within seconds. If my 24 year old daughter can do it, totally free of cooking skills and ignorant of assembling a decent dish, you can do it yourself too!

Thorn of the Week: This week’s Neolokal list will include a bunch of small beans, fresh peas and green asparagus, boiled seacorn with mussel and onion sauce, dessert from chef’s favorite childhood memory, frozen cream bars with chocolate ganache, tea gel and popcorn ice cream. List prices change according to the menu, usually on the tour 175-185 TL, about 25 euros per person for a three-course menu, which is equal to such carefully prepared places. Order their website http://evdeneolokal.com/

Cork of the Week: Neolokal also offers four types of happy watch coolers, either to enjoy them on the rocks, preferably with a good pour of white spirit that you choose.

Fine dining requires choosing a good wine. On these days of closure we tend to buy more wines, often delivered to our door in 6-piece boxes by our favorite wine cave stores. This encourages wine consumption and goes without saying, sometimes the bottles remain incomplete, or more often we like not to finish the entire bottle and keep the rest for the following days. For this you need proper equipment. I highly suggest AntioOx Wine Stopper from Pulltex, available in Turkey by Gustobar, a leader in providing all the good things related to wine. Cut off the remaining oxidation in the bottle with the active carbon filter hidden inside the cap. The wine-saving VacuVin vacuum pump does a similar job of extracting air from the bottle and comes with handy stoppers that can save several bottles. Other useful elements that must be included include wine coolers and two-stage bottle openers from pulltex which will make your dining experience perfect and smooth.

www.gustobarshop.com

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