November 30 - Namash Swahili
Nov
30
4:00 PM16:00

November 30 - Namash Swahili

Chef Najati of Namash Swahili Cuisine offers a taste of her home country of Somalia fused with other flavors in Eastern Africa.

Menu:

Meat Entree (GF): Beef Curry with Onion, Bell Peppers, and Somali-Spiced Rice with Raisins and Onions.
Vegan Entree*: Collard Greens & Mixed Vegetables (Tomato, White Onion, Green Onion) and Chapati Bread.

Each entree comes with a Cabbage Salad with Carrots, Green Peppers, Red Peppers, and Vinegar Dressing.

*Vegan Entree can be Gluten Free by substituting Somali-Spiced Rice for Chapati Bread.

 

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December 7 - Falafel al Jailawi
Dec
7
4:00 PM16:00

December 7 - Falafel al Jailawi

Chefs Zuhair and Nidahl of Falafel al Jailawi prepare delicious falafel.

Menu:

Meat option - Chicken falafel served with baked eggplant & amba (pickled mango sauce).
Vegan option - Chickpea falafel served with baked eggplant & amba (pickled mango sauce).

Each entree is served with Arabic bread and cucumber tomato salad with olive oil and lemon dressing.

*Gluten Free option includes additional falafel instead of Arabic bread.

 

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December 14 - Ahtti Korean Munchies
Dec
14
4:00 PM16:00

December 14 - Ahtti Korean Munchies

This pair of brothers have been working in food together for many years. They previously owned a sushi franchise before coming to Spice wanting to branch out on their own. Their unique Korean barbecue can be found at numerous farmer's markets including the Sugarhouse, Downtown, and Wasatch Front Farmer's Markets.

Menu:

Meat: Korean Barbecue Beef and Chicken served with lettuce, and pickled cabbage
Vegan (GF): Bibimbap-sauteed carrots, spinach, mushroom, zucchini, and soy* marinated boiled egg** with hot sauce

Each entree is served with white rice and a fresh mixed vegetable salad with Korean style vinaigrette

*please mark Gluten Free if in need of accomodation
**please mark Vegan if in need of accomodation

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December 21 - Spudnik
Dec
21
4:00 PM16:00

December 21 - Spudnik

Chef Karine's business was inspired by kiosks in Moscow that sold hot, savory potatoes to commuters each day. Spudnik has unique toppings for all palates, which is perfect for farmer's markets, picnics, and family gatherings!

Menu:

Pick up a hot and buttery baked potato with melted cheese and include your choice of topping:

Meat (GF): Spiced Sausage topped with a mayo mustard sauce and green onions
*Vegetarian (GF): Tomatoes, arugula, feta cheese, basil, lemon and olive oil.

Each entree will come with a cup of Borscht-Traditional beet soup with carrots, onions, and cabbage topped with sour cream.

*Vegetarian and borscht can be made vegan.

Please be sure to note in the order form below any dietary restrictions or preferences!

 

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November 16 - Ashikat Kitchen
Nov
16
4:00 PM16:00

November 16 - Ashikat Kitchen

Chef Saadiyah of Ashikat Kitchen creates cuisine from Iraq, Syria, Iran, and Jordan.

Menu:

Meat Entree: Biryani Chicken with Peas, Carrots, Potatoes, Onion, Garlic, and Vermicelli Noodles.
Vegetarian Entree: Stuffed Zucchini and Potato with Rice, Red Onion, Tomatoes, Celery, Onions, Mint, Dill, & Garlic.

Each Entree is Served with Arabic bread and a Yoghurt Cucumber Salad with Mint Lemon Dressing.

 

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November 15 - IRC & Spice Kitchen - Breaking Bread
Nov
15
6:30 PM18:30

November 15 - IRC & Spice Kitchen - Breaking Bread

  • The Garden Place at This is the Place Heritage Park (map)
  • Google Calendar ICS

The International Rescue Committee (IRC) cordially invites you to join us at Breaking Bread, an evening focused on the family table—where food bridges all barriers, friendships arise from shared experiences, and where refugee families join us at the table. In the tradition of Thanksgiving, guests will share a meal provided by Spice Kitchen Incubator featuring cuisine from around the world, record video welcome messages, and express messages of solidarity on a chalk wall installed in the venue. Break bread as a community and welcome our new American friends to Salt Lake City.

Funds raised from Breaking Bread will support the work of the International Rescue Committee in Salt Lake City.

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November 9 - Januhongsar
Nov
9
4:00 PM16:00

November 9 - Januhongsar

Chef Haymar of Januhongsar prepares authentic Burmese cuisine.

Menu:

Meat Entree: Pork & Spaghetti - pork, onion, Thai basil, baby corn, mushroom, soy sauce, chili paste and stir-fried noodles.
Vegan Entree (GF): Green Vegetable Curry.

Each entree is served with white rice and green tea salad.

 

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November 2 - Jamaica's Kitchen
Nov
2
4:00 PM16:00

November 2 - Jamaica's Kitchen

Chef Donovan's Jamaica's Kitchen is Utah's first Jamaican food truck, bringing the flavors and vibe of authentic Jamaican food to Utah. 

Menu

Meat Entree: Juicy Jerk Chicken and Coleslaw.
Vegetarian Entree: Cabbage Medley (bell peppers, carrots, red onion, garlic, thyme and fresh herbs)

Each dish is served with rice, beans, and fried plantains.

 

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October 26 - Hayat's Grill
Oct
26
4:00 PM16:00

October 26 - Hayat's Grill

Chef Hayat moved from Afghanistan to Utah in June of 2011. An absence of Afghani restaurants in Salt Lake City drove him to pursue his own food business. When asked why he started Hayat’s Grill, he responded “to share my culture with others in hopes of erasing hatred that has taken place in so many hearts and bridging gaps over a cup of tea.”

Hayat believes that Afghan cuisine is one of the finest in the world and is excited to introduce it to Salt Lake City. Currently he is growing his business through catering and market events and hopes to own a small restaurant in the future.

Menu:
Meat Entree (GF): Kufta Kebab (Beef & Lamb) with Afghani Spiced Rice.
Vegan Entree (GF): Subzi Korma (Spinach, Kidney Beans, & Onions in Tomato Sauce) with Afghani Spiced Rice.
Each entree comes with a tomato salad with green onions, white onion, cilantro, and jalapeno peppers.

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October 19 - La Pizca Andina
Oct
19
4:00 PM16:00

October 19 - La Pizca Andina

Description: Emma and her husband Enrique moved to Utah in 2003 from Tachira, Venezuela. Emma started her culinary business because she “wanted to set an example for her family that it is never too late to go after your dreams.” She feels that Spice gave her the opportunity to dream big.

La Pizca Andina is named after a traditional Venezuelan egg soup made in Emma’s hometown, paying tribute to her roots.

Menu:

Meat Entree (GF):
Tender Shredded Beef Arepas served with Cheese Buñuelos.

Vegetarian Entree (GF)*:
Black Bean and Plantains Arepa served with Cheese Buñuelos.
*Vegan Option will substitute plantains for buñuelos.

Each entree comes with a crisp green salad with avocado salsa.

 

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October 12 - Noor al Sham
Oct
12
4:00 PM16:00

October 12 - Noor al Sham

Description: Noor, originally from Syria, came to Utah from Egypt. He learned to cook at the age of 16 and has been cooking ever since! He wanted to start his own business not only to support his family but also the Syrian community in Salt Lake City. He specializes in shawarma and barbecue.

Menu:
Meat Entree: Tomato-Braised Beef served with Potatoes, Onions and White Rice

Vegetarian Entree: Roasted Vegetables topped with Syrian Spices and Béchamel Sauce (eggplant, potatoes, broccoli, zucchini, and green beans) served over White Rice.

Each entree comes with a fresh green salad and lemon vinaigrette

 

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October 5 - Sikkim Momo
Oct
5
4:00 PM16:00

October 5 - Sikkim Momo

Chefs Bina & Sita came to the United States from Nepal in the mid 2000's. They learned to cook from community and family elders by joining them in the kitchen, eventually taking over the role. Their menu is full of healthy ingredients and freshly ground spices, making it unique to other Nepalese food found in Salt Lake City.

Sikkim Momo was inspired by friends and family when their food was highly complimented. Their favorite menu item is their momo, a from-scratch steamed dumpling filled with vegetable or chicken filling and served with chutney.

Menu:

Meat Entree: Chicken Tikka Masala served over White Rice with Sautéed Nepali-Spiced Cauliflower and a side of Chicken Momo.

Vegan Entree: Spicy Potatoes and Sautéed Nepali-Spiced Cauliflower served over White Rice with a side of Vegetable Momo.

 

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September 28 - KuyaDel
Sep
28
4:00 PM16:00

September 28 - KuyaDel

Chef Johndel of KuyaDel offers a variety of cuisines from Asia, the Pacific Islands, and Mexico.

Menu:

Meat: Chicken Katsu Curry (coconut cream, ginger, tomatoes, onion, garlic, potatoes, and carrots) served with White Rice (GF option available-please mark below).

Vegan: Potato Croquettes served with Vegetable Curry and White Rice (GF option available- please mark below).

Each entree comes with a Filipino spring mix salad and olive oil & lemon dressing.

 

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September 21 - Olives & Thyme
Sep
21
4:00 PM16:00

September 21 - Olives & Thyme

Chefs Suha & Mayada of Olives and Thyme. A reflection of two cultures, Olives and Thyme is a full-service catering company offering a unique blend of traditional Middle Eastern Cuisines and American fusion.

Menu:

Meat Option: Beef burger with baked potato fries on the side.*
Vegan Option: Veggie burger (black beans, lentils, and vegetables) with baked potato fries on the side.

Each entree is served with a garbanzo salad (lettuce, tomato, cucumber, parsley, and onion) and apple cider vinegar, lemon, and garlic dressing.

*Burgers can be made Gluten Free and vegan.
*Burgers can also be prepared with cheese.

 

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September 7 - Falafel al Jailawi
Sep
7
4:00 PM16:00

September 7 - Falafel al Jailawi

Chefs Zuhair and Nidahl of Falafel al Jailawi prepare delicious falafel.

Menu:

Meat option - Chicken falafel served with baked eggplant & amba (pickled mango sauce).
Vegan option - Chickpea falafel served with baked eggplant & amba (pickled mango sauce).

Each entree is served with Arabic bread and cucumber tomato salad with olive oil and lemon dressing.

*Gluten Free option includes additional falafel instead of Arabic bread.

 

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August 31 - Ahtti Korean Food
Aug
31
4:00 PM16:00

August 31 - Ahtti Korean Food

This pair of brothers have been working in food together for many years. They previously owned a sushi franchise before coming to Spice wanting to branch out on their own. Their unique Korean barbecue can be found at numerous farmer's markets including the Sugarhouse, Downtown, and Wasatch Front Farmer's Markets.

Menu:

Meat: Korean Barbecue Beef and Chicken served with lettuce, and pickled cabbage
Vegan (GF): Bibimbap-sauteed carrots, spinach, mushroom, zucchini, and soy* marinated boiled egg** with hot sauce

Each entree is served with white rice and a fresh mixed vegetable salad with Korean style vinaigrette

*please mark Gluten Free if in need of accomodation
**please mark Vegan if in need of accomodation

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August 24 - African Spice
Aug
24
4:00 PM16:00

August 24 - African Spice

Chef Miatta has a great deal of experience cooking for others. While living in a refugee camp in Ghana, Miatta and her mother took on the role of chefs and began feeding their neighbors. This cuisine roots from Sierra Leone but has influences from Ghana and Western Africa!

Menu:

Meat (GF): Grilled Chicken, Jollof Rice and mixed vegetables, with a Spicy Peanut Sauce on the Side.

Vegan: Acheke (shredded cassava root, similar texture to cous cous) with Mixed Vegetables, Tomato Salsa, and Pepper Sauce on the Side.

Each entree comes with cole slaw and lemon vinaigrette.

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August 17 - Ashikat Kitchen
Aug
17
4:00 PM16:00

August 17 - Ashikat Kitchen

Saadiyah grew up in Iraq and Jordan and both cultures influence her cuisine. She learned how to cook with her parents in their family restaurant. Saadiyah hopes to expand her own business Ashikat Kitchen into a bakery and restaurant. Her favorite part about cooking is seeing the look on peoples' faces as she watches them taste her culinary creations. Ashikat Kitchen uses fresh ingredients and provides superior quality food through unique styles.

Menu:

Meat (GF): Beef and White Bean Stew, served over White Rice


Vegetarian: Yellow Lentils served with Mixed Vegetables (potatoes, carrots, tomatoes, and crispy onions) and spinach mozzarella fatayer

For vegan option, fatayer will be made without cheese. Unfortunately we cannot make a gluten free veg option

Each entree is served with a fresh green salad and lemon garlic dressing

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August 10 - Namash Swahili Cuisine
Aug
10
4:00 PM16:00

August 10 - Namash Swahili Cuisine

Description

Chef Najati spent time as a child learning to cook from her mother, who ran her own business selling food on the streets of Kenya. Her African cuisine is fresh and offers a taste of her home country of Somalia fused with other flavors in Eastern Africa.

 

Menu:

Meat (GF): Curry Chicken with Bell Peppers, Onions, and Swahili-Spiced Rice with Raisons and Mixed Vegetables
Vegetarian*: Vegetable Sambusa (peas, carrots, peppers, onions, & spices) Served with Coconut Beans

Each entree offers a green salad with pepper chutney**

*Gluten Free Vegetarian/Vegan orders will come with rice instead of samubas
**Vegan orders will substitute pepper chutney with lemon garlic salad dressing

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August 3 - Hayat's Grill
Aug
3
4:00 PM16:00

August 3 - Hayat's Grill

Chef Hayat moved from Afghanistan to Utah in June of 2011. An absence of Afghani restaurants in Salt Lake City drove him to pursue his own food business. When asked why he started Hayat’s Grill, he responded “to share my culture with others in hopes of erasing hatred that has taken place in so many hearts and bridging gaps over a cup of tea.”

Hayat believes that Afghan cuisine is one of the finest in the world and is excited to introduce it to Salt Lake City. Currently he is growing his business through catering and market events and hopes to own a small restaurant in the future.

Menu:
Meat Entree (GF): Kufta Kebab (Beef & Lamb) with Afghani Spiced Rice.
Vegan Entree (GF): Subzi Korma (Spinach, Kidney Beans, & Onions in Tomato Sauce) with Afghani Spiced Rice.
Each entree comes with a tomato salad with green onions, white onion, cilantro, and jalapeno peppers.

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July 27 - La Pizca Andina
Jul
27
4:00 PM16:00

July 27 - La Pizca Andina

Description: Emma and her husband Enrique moved to Utah in 2003 from Tachira, Venezuela. Emma started her culinary business because she “wanted to set an example for her family that it is never too late to go after your dreams.” She feels that Spice gave her the opportunity to dream big.

La Pizca Andina is named after a traditional Venezuelan egg soup made in Emma’s hometown, paying tribute to her roots.

Menu:

Meat Entree (GF):
Tender Shredded Beef Arepas served with Cheese Buñuelos.

Vegetarian Entree (GF)*:
Black Bean and Plantains Arepa served with Cheese Buñuelos.
*Vegan Option will substitute plantains for buñuelos.

Each entree comes with a crisp green salad with avocado salsa.

 

View Event →
July 20 - Noor al Sham
Jul
20
4:00 PM16:00

July 20 - Noor al Sham

Chef Noor, originally from Syria, came to Utah from Egypt. He learned to cook at the age of 16 and has been cooking ever since! He wanted to start his own business not only to support his family but also the Syrian community in Salt Lake City. He specializes in shawarma and barbecue.

Menu:
Meat Entree: Tomato-Braised Beef served with Potatoes, Onions and White Rice.

Vegetarian Entree: Roasted Vegetables topped with Syrian Spices and Béchamel Sauce (eggplant, potatoes, broccoli, zucchini, and green beans) served over White Rice.

Each entree comes with a fresh green salad and lemon vinaigrette.

 

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July 13 - Sikkim Momo
Jul
13
4:00 PM16:00

July 13 - Sikkim Momo

Chefs Bina & Sita came to the United States from Nepal in the mid 2000's. They learned to cook from community and family elders by joining them in the kitchen, eventually taking over the role. Their menu is full of healthy ingredients and freshly ground spices, making it unique to other Nepalese food found in Salt Lake City.

Sikkim Momo was inspired by friends and family when their food was highly complimented. Their favorite menu item is their momo, a from-scratch steamed dumpling filled with vegetable or chicken filling and served with chutney.

Menu:

Meat Entree: Chicken Tikka Masala served over White Rice with Sautéed Nepali-Spiced Cauliflower and a side of Chicken Momo.

Vegan Entree: Spicy Potatoes and Sautéed Nepali-Spiced Cauliflower served over White Rice with a side of Vegetable Momo.

 

View Event →
July 6 - Falafel al Jailawi
Jul
6
4:00 PM16:00

July 6 - Falafel al Jailawi

Chefs Zuhair and Nidahl of Falafel al Jailawi prepare delicious falafel.

Menu:

Meat option - Chicken falafel served with baked eggplant & amba (pickled mango sauce).
Vegan option - Chickpea falafel served with baked eggplant & amba (pickled mango sauce).

Each entree is served with Arabic bread and cucumber tomato salad with olive oil and lemon dressing.

*Gluten Free option includes additional falafel instead of Arabic bread.

 

View Event →
June 29 - Jamaica's Kitchen
Jun
29
4:00 PM16:00

June 29 - Jamaica's Kitchen

Chef Donovan's Jamaica's Kitchen is Utah's first Jamaican food truck, bringing the flavors and vibe of authentic Jamaican food to Utah. 

Menu

Meat Entree: Juicy Jerk Chicken and Coleslaw.
Vegetarian Entree: Cabbage Medley (bell peppers, carrots, red onion, garlic, thyme and fresh herbs)

Each dish is served with rice, beans, and fried plantains.

 

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June 22 – Januhongsar
Jun
22
4:00 PM16:00

June 22 – Januhongsar

Originally from the Mon State of Burma, Chef Haymar came to Utah as a refugee in 2008. Her passion lies in cooking and sharing true Burmese food with Salt Lake City. 

Menu:

Meat: Chicken with Mixed Vegetables (Carrots, Yu Choy, and Cabbage) and Rice Noodles
Vegan: Tofu with Mixed Vegetables and White Rice.

Each entree is served with Green Tea Salad (tomatoes, cabbage, dried peas) with a side of Green Tea Dressing.

All Dishes are Gluten Free!

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June 15 – Mother of All
Jun
15
4:00 PM16:00

June 15 – Mother of All

Chef Kaltum learned to love cooking as a child by helping her mother in the kitchen and quickly realized her passion for entrepreneurship. Kaltum wants to share her culinary traditions with all of Utah. Her cuisine is reminiscent of Sudan with unique spices and a beautiful presentation. She recently purchased a food truck and is excited to expand her business.

Menu:
Meat option -Mashi (vegetables stuffed with beef and rice) and vegetable sambusa.
Veg option - Vegetarian cocktail (bell peppers, sweet potato, zucchini, eggplant) served with a vegetable sambusa and rice.

Each meal is served with a green salad.

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June 8 - Spudnik
Jun
8
4:00 PM16:00

June 8 - Spudnik

Chef Karine's business was inspired by kiosks in Moscow that sold hot, savory potatoes to commuters each day. Spudnik has unique toppings for all palates, which is perfect for farmer's markets, picnics, and family gatherings!

Menu:

Pick up a hot and buttery baked potato with melted cheese and include your choice of topping:

Vegetarian (GF): Eggplant lightly fried with Georgian spices, garlic, and topped with fresh dill topped with Garlic & Dill Sour Cream.

Meat (GF): Seasoned chicken, peas, carrots, dill, pickle,  mayonnaise, and garlic sour cream (can also be served without mayonnaise).

Each order comes with a bulgar and herb salad (tomatoes, cucumbers, parsley, green onion, mint, green apple) and a lemon olive oil dressing.

 

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Spice Kitchen Pop-Up
Jun
7
7:00 PM19:00

Spice Kitchen Pop-Up

One of the greatest ways to show support to refugees is to support their economic well being. Join Spice Kitchen Incubator as they host their first of many pop-up restaurants this spring, featuring Noor al Sham. The menu will consist of a 5-course meal typical of Syria!

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May 25 - Olives & Thyme
May
25
4:00 PM16:00

May 25 - Olives & Thyme

Chefs Suha & Mayada of Olives and Thyme. A reflection of two cultures, Olives and Thyme is a full-service catering company offering a unique blend of traditional Middle Eastern Cuisines and American fusion.

Menu:

Meat Option: Beef burger with baked potato fries on the side.*
Vegan Option: Veggie burger (black beans, lentils, and vegetables) with baked potato fries on the side.

Each entree is served with a garbanzo salad (lettuce, tomato, cucumber, parsley, and onion) and apple cider vinegar, lemon, and garlic dressing.

*Burgers can be made Gluten Free and vegan.
*Burgers can also be prepared with cheese.

 

View Event →
May 18 - Namash Swahili Cuisine
May
18
4:00 PM16:00

May 18 - Namash Swahili Cuisine

Description

Chef Najati spent time as a child learning to cook from her mother, who ran her own business selling food on the streets of Kenya. Her African cuisine is fresh and offers a taste of her home country of Somalia fused with other flavors in Eastern Africa.

 

Menu:

Meat (GF): Curry Chicken with Bell Peppers, Onions, and Swahili-Spiced Rice with Raisons and Mixed Vegetables
Vegetarian*: Vegetable Sambusa (peas, carrots, peppers, onions, & spices) Served with Coconut Beans

Each entree offers a green salad with pepper chutney**

*Gluten Free Vegetarian/Vegan orders will come with rice instead of samubas
**Vegan orders will substitute pepper chutney with lemon garlic salad dressing

View Event →
May 11 - Hayat's Grill
May
11
4:00 PM16:00

May 11 - Hayat's Grill

Chef Hayat moved from Afghanistan to Utah in June of 2011. An absence of Afghani restaurants in Salt Lake City drove him to pursue his own food business. When asked why he started Hayat’s Grill, he responded “to share my culture with others in hopes of erasing hatred that has taken place in so many hearts and bridging gaps over a cup of tea.”

Hayat believes that Afghan cuisine is one of the finest in the world and is excited to introduce it to Salt Lake City. Currently he is growing his business through catering and market events and hopes to own a small restaurant in the future.

Menu:
Meat Entree (GF): Kufta Kebab (Beef & Lamb) with Afghani Spiced Rice.
Vegan Entree (GF): Subzi Korma (Spinach, Kidney Beans, & Onions in Tomato Sauce) with Afghani Spiced Rice.
Each entree comes with a tomato salad with green onions, white onion, cilantro, and jalapeno peppers.

View Event →
May 4 - Ashikat Kitchen
May
4
4:00 PM16:00

May 4 - Ashikat Kitchen

Saadiyah grew up in Iraq and Jordan and both cultures influence her cuisine. She learned how to cook with her parents in their family restaurant. Saadiyah hopes to expand her own business Ashikat Kitchen into a bakery and restaurant. Her favorite part about cooking is seeing the look on peoples' faces as she watches them taste her culinary creations. Ashikat Kitchen uses fresh ingredients and provides superior quality food through unique styles.

Menu:

Meat (GF): Beef and White Bean Stew, served over White Rice


Vegetarian: Yellow Lentils served with Mixed Vegetables (potatoes, carrots, tomatoes, and crispy onions) and spinach mozzarella fatayer

For vegan option, fatayer will be made without cheese. Unfortunately we cannot make a gluten free veg option

Each entree is served with a fresh green salad and lemon garlic dressing

View Event →