Shelley spent a month in Turkey while living in Paris and working in French restaurants. Traveling east from Ismir to Capadoccia and beyond, she was struck by the rich concoctions made with lamb and eggplant and the variety of preparations made with the ever present yogurt. A bus trip to the eastern coast of the Black Sea brought her to a hazelnut farm outside of Trabzon, the world capital of hazelnut production. Join her to make a four course meal of Turkish specialties. BYO!