Turkish Kitchen, the oldest fine dining Turkish restaurant etched in the memory of New York. After its establishment in 1992 by Chef Orhan Yeğen, it was acquired by businessman Ilgar Peker and his partner in 1993. Celebrating its 30th year this year, Turkish Kitchen is one of the iconic Turkish establishments in New York known by many customers from the east to the west of America.
"When I took over this place, I sat here for the last time comfortably having dinner. From that point on, my real work began," he said. "And just as I said, I never had the thought of sitting here in the evening, away from work, and having a meal."

"In the picturesque town of Englewood Cliffs, New Jersey, lies Lefkes—a culinary haven that has captivated gastronomy enthusiasts since its inception in 2018. The brainchild of Georgia Dumas, a visionary entrepreneur who once brought international television channels to the American audience, Lefkes stands tall as a testament to her passion and ingenuity. Immersed in the captivating narrative of her life, Dumas who ventured into the realm of American broadcasting, set out to create an experience like no other. With a magnetic charm and unwavering determination, she transformed the restaurant which has changed hands numerous times, into a renowned destination where delectable flavors and warm hospitality dance in perfect harmony.

NEW YORK (June 6, 2022) – Eighteen leaders in the specialty world will be recognized by the Specialty Food Association at the upcoming 2022 Summer Fancy Food Show. In recognition of their contributions to the $170.4 billion specialty food industry, the honorees will be ​celebrated on site at the Show:

NEW YORK, NY (June 23, 2022)  The Specialty Food Association Trendspotter Panel tasted its way through the 66th Summer Fancy Food Show in search of products gaining prominence in the specialty food industry. The Show, which took place June 12-14 at the Javits Center in New York City, had over 1,700 exhibitors featuring specialty foods and beverages from around the world.

"The specialty food marketplace has grown into a $175 billion industry fueled by the creativity of the producers of these foods and beverages,” said Denise Purcell, SFA’s vice president, content & education. "That innovation was on display at the Summer Show with our Trendspotters highlighting unexpected twists on classics, reconceived packaging options, better-for-you indulgences and comfort foods, global flavors, and growing interest in sustainability and ethical production.”

The Summer Trendspotter Panel included Melanie Zanoza Bartelme, Mintel; Mikel Cirkus, Firmenich; Jenn de la Vega, Put A Egg on It; Jonathan Deutsch, PhD, CHE, CRC, Drexel University; Victoria Ho, SherpaCPG; Lindsay Leopold, Martha Stewart (Marquee Brands); Patsy Ramirez-Arroyo, Homera Caribbean & LATAM; Stan Sagner, Founder, We Work for Food, LLC - Consultancy; and Kantha Shelke, Ph.D., CFS, IFT Fellow, Corvus Blue LLC