By Valerie Milano
Photos Nelson Shen
Los Angeles, CA (The Hollywood Times) 10/17/22 – There is nothing ordinary about Jale Balcı. The Turkish celebrity has all but turned the culinary world on its head with her innovative creations and amazing talents. And now, she’s an author again. Balci invited Los Angeles society to the residence of the Consul General of Turkey for the launch of her richly inviting new book, Riches From Deep Roots: Olives & Olive Oil at an exclusive event on October 6, 2022.
“There are many reasons that compelled me to write Riches from Deep Roots,” she said in a post-event statement through her reps. “Unfortunately, this heavenly fruit which has a place in all the holy books, is not given the attention and interest it deserves. However, high quality, pure, and pristine olive oil has extremely significant health-giving properties. It wasn’t called liquid gold for nothing.”
Chef Jale, as dynamic as she is skilled, prepared samplings for her guests, comprised of several of her favorite olive and olive oil recipes featured in the book. Luckily for us, each guest was also gifted a copy of the amazing book. Mey|Diageo, the Turkish subsidiary of global brand Diageo was the exclusive event beverage sponsor, with Sin Global Forwarding as logistics sponsor.
Distinguished guests hosted by the Honorable Consul General of Turkey Sinan Kuzum and wife Alina, were Barbara Lazaroff, Larry Namer, Tony Potts and Shalini Vadhera-Potts, Dee Dee Sorvino, Carolyn Hennesy, Josie Goldberg, Chef Ryan Rondeno, Chef Christophe Eme, Sophie Gayot, and Melissa Papel. The list of additional celebrities, diplomats, media members, and business leaders was star-studded, to say the least.
Chef Balci dedicated her book to the eternal olive tree, and as we’ve discovered for ourselves, in an exquisite resource, spotlighting how and why to use the correct type of olives and olive oil. The best part for us, though, is the collection of olive oil-based recipes by the master herself.
Jale shared dishes including Goat Cheese and Almonds, Bulgur with Turkish Apricots and Nuts, Cauliflower with Peanut Sauce and Pomegranate Vinaigrette, and Cauliflower with Peanut Sauce and Pomegranate Vinaigrette, among others. Each was exquisite and rich with flavor and tradition. The restaurateur and educator has spent years in Turkey and elsewhere, where she studied and honed her skills and ultimately built a high profile career.
The book was co-authored by Müge Nebioğlu, and will soon be available via Amazon.com. Jale also authored a book that remains the bestselling cookery book in Turkey since 2006: “Keyifli Sofralar İçin 50 Pratik Mönü” (or “50 Practical Menus for Delightful Tables”). She has also been the head chef at two of Turkey’s distinguished restaurants, Antiochia Concept and Lokanta Farina.
We were deeply moved by the vibrant atmosphere and rich presence of Chef Jale Balci, and sincerely look forward to hearing more from her in the future.