Acknowledgments

This book would not have been possible without many other people. I am deeply grateful for their encouragement, commitment, and support.

I’d like to thank my entire staff at Oleana for their hard work and for keeping the restaurant going strong while I wrote this book. I’d especially like to thank Wilton Osorno and Nookie, our sous-chefs; Maura Kilpatrick, pastry chef extraordinaire, who contributed many great recipes to this book; my business partner, Gary Griffin, for trusting me and allowing me to pursue my dreams; and our manager Theresa Paopao, for helping me pair wines so carefully with each dish. Thanks also to Christine Tobin for such enthusiasm, charm, and passion for food styling.

I’d like to thank my agent Lisa Ekus, who was my cheerleader and often my voice. Thanks also to the ladies at ReganBooks, especially Cassie Jones, for believing in this book and pushing me forward, and to Judith Regan, Tammi Guthrie, Richard Ljoenes, and Adrienne Makowski.

Thank you to writer Nicole Chaison, for coaxing out my ideas and then transforming them into clear words on the page.

Thank you to Susie Cushner, the most talented photographer I know, who believed in this project so deeply and, along with her team, made such artful pictures.

I am very grateful to Rosemary Jason and my dear friend Susan Turner for helping test recipes.

Thank you to Cliff Wright for being a rich resource of information and Mediterranean facts, and to Paula Wolfert, Nancy Jenkins, and Claudia Roden for being my mentors.

Thank you to Maria Hatzilliades, Ferda Erdinc, and Ayfer Unsal, who continue to inspire me, for allowing me to include their recipes and stories.

Thank you to my husband Chris Kurth, for putting up with me while I wrote, and for his editing, unconditional love, encouragement, support, and most of all, for the food he grows that inspires me to cook better and fresher every day.

Big thanks to Nora Huvelle and David Lubin for the use of their beautiful home in creating pictures. Thanks also to Jacquelyn and Greg Bokor for the same.

I’d like to thank all my friends that believed in this book and believed in the restaurant and contributed so much to its success: especially Sari Abul-Jubein, Vartan Nalbandian, Max Hatzilliades, Joanne Reeves, Maura Shepard, and Mike Toth.

And lastly, I’d like to thank all my customers, who have, over the years, continued to request this book and motivate me to write it.