Near the Turkish ancient ruins of Ephesus, the most modern of chefs, Damla Ugurtas, shows me her grandmother’s recipe for Braised Lamb Shanks with Eggplant Tomatoes and Orzo at her country inn and restaurant, Ciy, after a hearty breakfast, the Turkish way. Later, a trip to a farm on the Aegean Sea, run by teacher Hande Bozdogan, yields a delicious Quince Liqueur and a meal of fritters made with fresh picked pumpkin, and traditional Turkish grilled ground meat – Simit Kebabs. Finally, a chef-instructor, Kathryn Kelly, shows me how to make 10 Day Limoncello.