Oleana was approached by an editor at the Robb Report and asked to create a menu with a “Mediterranean Yacht Party” theme and were asked to create all dishes that reflects several different ports of call. I had photographed Ana’s cooking class at Sofra the week before and as you all know, I cannot pass up a chance to hang out at either of those two places. Oleana is my most favorite restaurant. When my friend (and former bride!) took D and me there for the first time, I freaked out. Like, freaked. Not only because the food there is amazing, it really *really* is, but I felt like a little slice of home and the food I ate growing up. My family is Albanian and these are the types of flavors my mum/nana would incorporate into every dish. They even have Baked Alaska for dessert, which is totally random and not an eastern Mediterranean dessert. It was my nana’s favorite and Oleana serves it with passionfruit, so amazing. Any time someone special comes to town, I immediately call Oleana and I suggest you all do the same!

I am shooting a wedding here this summer and I am so excited for it! Oleana is the perfect setting for a small, intimate wedding where extraordinary food is a high priority on your list. A friend of mine who is a foodie asked me for some recommendations for a venue and I immediately told him to call Oleana, and he booked them straight away. Enjoy the images!
First up is Ricotta & bread dumpling with marmalade of greens:

Mushroom canapé with Spanish paprika & caramelized garlic:

Moroccan-style lamb kefta with tomato-sesame jam:

Quail kebob with Lebanese garlic sauce & pistachio: