Venn Turkish Cuisine Week
"From the past, cooked today, passed on to tomorrow."
Samsun’s Gastronomic Heritage came to life at Venn Boutique Hotel during Turkish Cuisine Week.
Hosted by Venn Boutique Hotel Owner Vennas Akyol, Samsun’s Ancient Flavors and Culinary Culture Were Presented to Guests with a Special Program.
As part of Turkish Cuisine Week, Venn Boutique Hotel, located on the unique coastline of Atakum, hosted a very special hospitality program bringing together the gastronomy world, art, and local production. Throughout the event, organized under the visionary hosting of Venn Boutique Hotel Owner Vennas Akyol, Samsun’s geographically indicated products were carried into the future by blending them with a sustainable and zero-waste kitchen philosophy.
The event was shaped by the motto "From the past, cooked today, passed on to tomorrow," which reflects the essence of deeply rooted Turkish culinary culture. Venn Boutique Hotel welcomed its guests not merely as an accommodation spot but as a cultural platform where local values are preserved and the principles of fair and restorative gastronomy are applied. Every single product coming from the fertile lands and sea of Samsun was reinterpreted on today’s plates with the wisdom of the past.
Sustainable and local breakfast experience;
The breakfast menu, prepared in the Venn Boutique Hotel kitchen with products sourced from contracted local producers, drew attention; Geographically indicated Çakallı Menemen, Fresh Water Buffalo Cream and Water Buffalo Butter from Samsun’s local producer Mandadan, Samsun-specific Nutas Hazelnut Paste, Samsun Simit, Nokul, Çarşamba Kıvratma, Salep with Water Buffalo Milk, and Bafra Pita were served to the guests.
In the special menu prepared for Turkish Cuisine Week by Venn by Lokanta Chef Gülşah Kahraman Yapar within the framework of sustainability principles; Nebyan Beans, Sultani Peas, Roasted Borage (Hodan) and Smilax (Kırçan) – whose production Venn Hotel supports through contract farming practices – Çarşamba Pounded Keşkek, Darplı Liver Wrap from Samsun’s Population Exchange Cuisine, Karakaya Milk Lamb Tandoori, Baked Rice Pudding cooked with water buffalo milk, and Turkish Delight with Water Buffalo Cream were served to the guests.
This special gathering, which took place with the participation of Middle Black Sea Development Agency (OKA) Secretary General Mehlika Dicle, Çarşamba Chamber of Commerce and Industry President Ayhan Sonkaya, Istanbul Chamber of Commerce Assembly Member and Turyid Vice President Ebru Koralı, Artist Günseli Kato, and distinguished researchers and writers of the Gastronomy World, hosted by Venn Boutique Hotel Owner Vennas Akyol, once again demonstrated the power of gastronomy in tourism.
Prepared by the Venn Boutique Hotel culinary team within the framework of sustainability principles, the "Turkish Cuisine Week Samsun Special Selection" gathering proved how a gastronomy understanding that respects nature, is zero-waste, and supports biodiversity can take root in Samsun, shedding a strong light on the sustainable future of Turkish cuisine.
