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January 14, 2016 at 8:00 am

Ankara Launches Crossroads Dinner Series

Debuts Traditional Turkish-style Meyhane in April
Regional Foods and Wines Highlighted

Ankara_VK_Wine

 

Washington, DC – (January 14, 2016) – To further introduce Washingtonians to the delights of Turkish cuisine and culture, Ankara introduces their new Crossroads Dinner Series focused on the intersection of food, wine and decades old traditions enjoyed throughout the region. The series begins in February with neighboring Georgia, which shares many culinary similarities to Turkey, and continues in March and April with a deep dive into Turkey. All dinners begin at 6:30 p.m. Reservations with a credit card are required. Reservations can be made at the restaurant, by going here https://www.ankaradc.net or on Eventbrite (see links below).

“Turkish cuisine is so diverse with a basis in regional traditions, history and geographic influences on agriculture,“ said Ankara’s Marketing Director Erin Gorman. “So we wanted to create these authentic experiences to give our guests an opportunity to explore the different regions of Turkey and other cuisines heavily influenced by the country.”

The dinners are as follows:

  • A Southwest Georgian dinner on Wednesday, February 3 in partnership with Jenny Holm of The Georgian Table and Georgian Wine House. Guests will enjoy a four-course menu featuring culinary specialties from the Adjara region in southwestern Georgia known for its historical connection to Turkey. It will be paired with one-of-a-kind wines from Georgia including amber wine, which is fermented in a traditional clay vessel that is buried underground. Cost is $65 per person including tax and gratuity. A vegetarian option will be available. Make a reservation online here: Eventbrite
     
  • Tokat and the North/Central Anatolian regions of Turkey will be featured on Tuesday, March 15th. The four-course menu focuses on foods popular in the heartland of Turkey, including Ankara’s take on the famous Tokat Kebab, along with wines from Diren, an award-winning family owned winery in the Tokat region that was recently featured in The Washington Post. Master Sommelier Andrew Stover will serve as guide for the dinner. Cost is $65 per person including tax and gratuity. Make a reservation online here: Eventbrite
     
  • The restaurant will transform into a traditional Turkish Meyhane (pronounced may-HAH-nay), a gathering place for food, wine and music, on Wednesday, April 6th. Guests will enjoy a traditional Meyhane style dinner featuring the meze, salads and fish dishes enjoyed throughout the region as well as regional wine and raki. Tables will be grouped in long rows, emulating the communal, relaxed, sharing environment of a Meyhane. Roaming musicians playing traditional music will further set the stage for this beloved and often very lively Turkish dining and drinking experience. Typically a Meyhane lasts 3 hours and is ideal for groups. Cost is $80 per person for the multi-course meal that includes hot and cold meze, a fish entrée, dessert, coffee, wine or raki. Tax and gratuity is included. Make a reservation online here: Eventbrite
     

For interview requests, full menus, and more, please contact Danielle Tergis at 202-643-9503 or danielle@thetergisgroup.com.

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