Gold jewellery -especially gold bracelets- are important complimentary accessories, a status symbol and almost a showcase of economic independence for the Anatolian woman. Women of this land prefer buying gold instead of putting their money into the bank because they know that gold never fails you nor ever loses value. Nuran Özyılmaz is one of those wise women, who invested in gold and turned her investment into an enterprise by selling her nine gold bracelets and starting a business. She first invested in a knitting workshop, actually made a profit and continued doing so for 18 years. In 2008, she saw a better opportunity in a completely different business: a restaurant. But this wouldn’t be like any other restaurants. It would be serving local recipes like “Kars Goose”, which is only served for special guests at home.

 

Don’t worry, it all happened. Actually, no it didn’t “only” happen rather it went above and beyond a small restaurant. She received an award for 2016 Woman Entrepreneur of the Year in Turkey, opened a bigger venue in Kars, and the most famous people from actors and businessmen to politicians and even the president dined in her restaurant, “the Kars Goose House”.

 

Now a decade later, Nuran Özyılmaz, a mother of four, a successful entrepreneur, and a great chef will be coming to Istanbul for a special event at Four Seasons Hotel Sultanahmet. To be honest, Kars is far, far away from Istanbul. It is in the other end of Turkey. Having her here cooking is a great opportunity for every foodie out there.

 

Four Seasons Hotel Sultanahmet will be hosting “Kars Cuisine Week” from 22nd to 30th March and Nuran Özyılmaz will bring the authentic dishes of Kars Goose House to the hotel. During this event week, a tasting menu or à la carte will be available accompanied with the elegant and refined service of Four Seasons Hotel Sultanahmet. The Tasting Menu opens with Evelik Soup, made with green lentils, potatoes and cracked wheat. Hengel, Kars style homemade dumplings, is served with browned onions and plain or garlic yogurt and olive oil, appealing to various palates. After Meat Stuffed Cabbage Wraps and Sweet Basil Sherbet, the legendary Kars Goose and Bulgur Pilaf made with duck bone broth are served. The desserts of this exclusive menu are equally delicious. Kars Halvah served with walnuts and ice cream, and Cevizli Sucuk, a delicacy made with walnuts dipped in molasses, complete the Kars menu on a perfect note.

Guests who prefer to try the authentic Kars flavours à la carte will be offered the options in the tasting menu as well as Kesme Aşı Soup, with homemade noodles and green lentils, and Piti, made with lamb shank, chickpeas and turmeric, for a memorable culinary experience.

 

Once I heard Lidewij Edelkoort, the ultimate trend forecaster, said that if you want to be a successful and global brand, be local as much as you can and if you look at the globally successful brands, all of them are true locals to the core. Nuran Özyılmaz’s vision of being a local and using the recipes only cooked in the rural villages and home and the ingredients only can be found in Kars is a big part of her delicious success.