It was all good,n The docent was knowledgeable and communicative.

The docent was great and did a very good job with the actual walk. The set up for meeting was not clearly defined and caused some anxiety. Naming a specific meeting spot and have some identifying marker on the docent would be helpful. Loved that we covered both sides of Istanbul and took the ferry. Felt the the time spent at the spice booth was too long, as if we were going to stay there all day until someone bought something. I did, of course, and the gal who owns the shop was great. Just needed to portion time a little better.

There were specific items in the website description that we did not see or do, and others I think we didn't see, so perhaps website description needs to be updated. The spice bazaar stop was fabulous and appreciate being introduced to these spices and to the vendor, Bilge (spelling?). I think we did not see 1.) verjuice (verjus) "the extract of unripe grapes well-known in the Middle Ages and used in many Turkish sauces. Labeled as "koruk ekşisi," this pale golden-green viscous liquid may be the next trendy gourmet food item. 2.) burnt oranges of kabak tatlısı (pumpkin dessert), ruby red ayva tatlısı (quince dessert) or the molded un helvası (flour halva)—all an irresistible attraction, 3.) while a visit to the Tariş trading company will give us a chance to try pomegranate sauces (nar sosu), raisins (kuru üzüm) and dried figs (incir). Depending on time, we may also stop in the olive oil shop; sample cheese helva, a cake-like alternative to the traditional sesame halvas; or 4.) Having tried new tastes, we will wrap up with a cup of Turkish coffee done the traditional way. We did however, "have a basic understanding of rich Turkish cuisine." I felt we were all hurried and that maybe the walk should be longer to be able to do all these things.

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