January 25 – Mother of All
Jan
25
4:00 PM16:00

January 25 – 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 Entree (GF): Kufta (ground beef, onion, cilantro, dill) and Roasted Chicken Legs with Vegetable Rice.

Vegetarian Entree*: Vegetable Sambusa served with Falafel, Peanut Sauce, and Vegetable Rice.

*Vegetarian can be made accommodated for vegan; also accommodated for GF by substituting Sambusa for Falafel.

Each Entree is served with a green salad with spicy green pepper sauce.

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February 1 - Hayat's Grill
Feb
1
4:00 PM16:00

February 1 - Hayat's Grill

When asked why he started Hayat’s Grill, Hayat 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.”

Chef 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): Chicken Korma and Quabali Rice.

Vegan Entree (GF): Roasted Okra with Potatoes and Tomatoes.

Each entree is served with Gluten Free Vegetable Soup (cabbage, carrots, garbanzo beans, spinach, cilantro, and chili pepper).

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February 8 - La Pizca Andina
Feb
8
4:00 PM16:00

February 8 - La Pizca Andina

Chef 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):
Sancocho - Beef Stew with Carrots, Potatoes, Green Plantains, Spaghetti Squash, Onion, Tomatoes, Cabbage, Cilantro, Parsley, Green Onions, and Venezuelan Spices served over White Rice.

Vegan Entree (GF):
Roasted Vegetables - Carrots, Potatoes, Squash, Onions, Tomatoes, Fried Green Plantains, Green Beans, Green Cabbage, Cilantro, and Parsley served with White Rice.

Each entree comes with Salsa Verde Tostones (GF).

 

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February 15 - Café India
Feb
15
4:00 PM16:00

February 15 - Café India

Chef Vini of Café India SLC

Vini is excited to be bringing new flavors to Salt Lake City with authentic gourmet Indian cuisine! She hopes to one day open a restaurant but can be found at various seasonal outdoor events and offers catering!

Menu:

Meat Entree (GF): 
Chicken Tikka Masala in a Spiced Tomato Cream Sauce.

Vegan Entree (GF): 
Rajma Kidney Bean Curry with Potatoes and Tomato Puree.

Each entree is served with curried lentils and a cucumber tomato salad with yogurt sauce.

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February 17 - Food Entrepreneur Round Table
Feb
17
10:00 AM10:00

February 17 - Food Entrepreneur Round Table

Spice Kitchen Incubator presents a Food Entrepreneur Round Table, Feb 17, 2018 at the Cultural Celebration Center in West Valley City, Utah. Join Spice Kitchen community experts as they share their knowledge on best practices for small food businesses.

The Round Table will focus on operating and scaling up food businesses. Lunch will include a panel discussion on lessons learned through owning a food business. The session will end with an opportunity to ask questions and interact with food industry experts.

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February 22 - Noor al Sham
Feb
22
4:00 PM16:00

February 22 - 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 (GF): Turkey Shawarma with Spicy Mayonnaise and Syrian Spiced Rice.

Vegan Entree (GF): Roasted Cauliflower with Onion and Cilantro in a Tomato Sauce.

Each Entree Comes with Orange Lentil Soup with Carrots, Onion, Tumeric, Black Pepper, and Pita Bread Croutons.

 

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January 18 - Olives & Thyme
Jan
18
4:00 PM16:00

January 18 - 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 Entree*: Meatball Stew with Peas, Potatoes, Tomato Sauce and White Rice.
(*Meat entree can be made GF. Please indicate on your order below.)

Vegan Entree (GF): Vegetable Curry with Coconut Milk, Potatoes, Peas, and Carrots.

Each Entree comes with a cabbage salad with red and yellow peppers, green onion, almonds, parsley, cilantro, garlic, sesame seeds, and orange vinaigrette.

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January 11 - Sikkim Momo
Jan
11
4:00 PM16:00

January 11 - 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.

Menu:

(3 Items This Week)

1) Meat Entree: Nepali Spiced Chicken with Tomatoes and Garbanzo Beans.

2) Vegetarian Entree: Palak Paneer with Garbanzo Beans.

3) Vegan Entree: Nepali Cauliflower, Broccoli & Garbanzo Beans

All Entrees are served with Lentil Soup with Green Peas and Cilantro.

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January 11 - Whole Foods 5% Day
Jan
11
7:00 AM07:00

January 11 - Whole Foods 5% Day

Spice Kitchen Incubator is partnering with Whole Foods Market on their community giving day (otherwise known as "5% Day") where five percent of that day's net sales are donated to a local nonprofit or educational organization, in this case Spice Kitchen.

On January 11th, 2018 purchase your groceries at the Trolley Square, Sugarhouse, or Cottonwood Heights Whole Foods location and know that 5% of your purchases will go towards supporting the dreams of local food entrepreneurs! 

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January 5 - Cooking Class
Jan
5
6:00 PM18:00

January 5 - Cooking Class

Hayat's Grill - Boulani with Cilantro Chutney.

Join Spice Kitchen for our inaugural cooking class featuring Chef Hayat leading in the preparation of traditional boulani, an Afghani finger food complete with cilantro chutney dipping sauce.

When: Friday, January 5, 2018
6:00 - 7:00 PM

Where: Whole Foods Market Cafe
544 South 700 East
Salt Lake City, UT

This event is free of charge.

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December 28 - Noor al Sham
Dec
28
4:00 PM16:00

December 28 - 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 (GF): Baked Chicken with Potatoes, Carrots, Onion, Peppers, and Tomato Sauce served over Rice.

Vegetarian Entree*: Spinach Manakish (with Pomegranate, Lemon Juice, and Olive Oil), Za'atar with Olive Oil, and Spicy Tomato Sauce and Onion.

*GF Vegetarian option is Syrian Spiced Vegetables with Rice.

Each Entree is served with Fattoush Salad.

 

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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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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 Entree: Korean Barbecue Chicken Bowl with White Rice, Lettuce, Green Cabbage, Soy Vinaigrette and Korean Spicy and Creamy Sauce.

Vegan Entree: Jabchae - Stir Fried Potato Noodles and Mixed Vegetables.

Each Entree comes with a side of Korean-style egg drop soup with seaweed.
(Egg drop soup will be made vegan for those ordering Jabchae.)

*Please mark "Gluten Free" below if in need of accommodation.

 

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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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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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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

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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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.

 

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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.

 

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