A FAST OF TASTE WAS EXPERIENCED AT KUŞADASI STREET FESTIVAL WORKSHOPS

Kuşadası Street Festival hosted a workshop on 'roasted snail', an indispensable taste of Cretan cuisine. The roasted snail and Aegean herb ball prepared in the historical Caravanserai on the doorstep of Kuşadası Professional Chefs Association (KUPAD) President Chef Aydın Sürer and KUPAD Member Chef Zeynep Tankaş, who is also Cretan, were highly appreciated by the festival participants of Cretan origin and those who tasted the food for the first time.

On the third day of the Kuşadası Street Festival, which was organized with the slogan "Life on the Street" in cooperation with Kuşadası Municipality and Kuşadası Golden Pigeon Culture, Art and Promotion Foundation (KUSAV), steamed sea bass with can plum prepared by the famous chef Hazer Amani, followed by roasted snail, one of the popular flavors of Cretan Cuisine, and Aegean cuisine. The grass became colorful with the ball. The roast made using Cretan squash, tomatoes, peppers, olive oil and snails by KUPAD President Chef Aydın Sürer and KUPAD Member Chef Zeynep Tankaş, who is also Cretan, and the Aegean herbs ball served with yoghurt, provided an interesting experience for the Kuşadası Street Festival participants. The workshop, attended by KUSAV President Levent Köylü and TV programmer, musician and traveler Ayhan Sicimoğlu, was watched with great interest and curiosity by gastronomy enthusiasts. The last workshop organized within the scope of Kuşadası Street Festival was the sardine and zucchini churning workshop with the participation of chef Damla Özay. Shakalma, a type of pastry prepared by Chef Damla Özay using sardine, zucchini, spinach and curd cheese, was met with appreciation.