On Sunday, March 2006 a group of twenty met at the A La Turca in San Francisco for lunch. Melissa Miller 68 was instrumental in gathering this group and used our Registry Search to contact alumni who live in the Bay Area.
A basket of sliced flat bread serves as a greeting at this informal restaurant. Use the bread to swab up the restaurant's combination platter. The assortment is colorful, with ruddy spoonfuls of ezme, a coarsely chopped paste of roasted bell pepper, tomato, onions and walnuts; tightly wound stuffed grape leaves; smoky baba ghanoush; olive-colored eggplant salad; and boiled brown beans, barbunya pilaki, cooked with diced potatoes and carrots in a dark tomato sauce.
The platter could be a meal in itself, but save room for one of the homey entrees like adana kebab, a long ribbon of highly seasoned minced lamb served atop plump kernels of steamed rice and garnished with a dressed green salad; or a frequent special, izmir kofte, small, football-shaped meatballs made with finely ground meat and baked with potatoes in a light tomato sauce.
