May 24 - Kafe Mamai
May
24
4:00 PM16:00

May 24 - Kafe Mamai

Chef Abudu of Kafe Mamai

Abudu moved to the United States in 2001, and Utah in 2016. He is from an island off the coast of Kenya called Lamu, and has been in the kitchen since he was a child. He's worked various levels in restaurants including owning an eco-lodge with a restaurant in Kenya.

When asked why he wanted to start a business here in Utah, he responded, “it is time to showcase my own experience to the world.” Abudu serves a fusion of African and Caribbean cuisine and is excited to offer these flavors to Salt Lake City!

Menu:

Meat Entree (GF): Grilled Jerk Chicken over Coconut Rice and Beans, topped with Cinnamon-Dusted Plantains and Spiced Tomato Sauce.

Vegan Entree (GF): Organic Coconut Tofu Curry with Roasted Vegetables served with Coconut Basmati Rice and topped with Sautéed Garlic Spinach.

Each entree comes with a gluten free tropical fruit gazpacho.

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May 31 - Noor al Sham
May
31
4:00 PM16:00

May 31 - Noor al Sham

Chef Noor of 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*: Syrian Beef Kebab with Tomato Sauce, Potatoes, & Onions served with White Rice, Green Peas, & Syrian Bread.

Vegan Entree*: Musaka (layers of tomato, potatoes, & eggplant baked in tomato sauce) with White Rice & Syrian Bread.

Each entree comes with a Green Salad with Pomegranate Dressing.

*Both entrees can be made Gluten Free by substituting Syrian bread with additional entree.

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June 7 - Spudnik
Jun
7
4:00 PM16:00

June 7 - 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:

Meat entree (GF): Beef Stew cooked in Tomato Sauce with Garlic and Onions, served over Buckwheat.

Veg entree (GF)*: Fried Eggplant with Garlic, Fresh Dill and a Georgian Spice Blend topped with Garlic Dill Sour Cream, Served over Buckwheat.

Each entree comes with a Layered beet salad with shredded carrots, green onions, & hard boiled eggs topped with fresh dill & mayo sour cream dressing (can be made vegan without mayo sour cream).

*can be made vegan without sour cream.

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June 21 - Hayat's Grill
Jun
21
4:00 PM16:00

June 21 - Hayat's Grill

Chef Hayat of 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): Meatball Korma - beef meat balls cooked in a spiced tomato sauce, served over Quabali rice & topped with carrots, raisins, and Afghani spices.

Vegan Entree (GF) Afghan mixed roasted vegetables (cauliflower, bell pepper, zucchini and onions) served over Quabali rice & topped with carrots, raisins, and Afghani spices.

Each entree comes with an Afghan style pasta salad with broccoli, tomatoes, and cucumbers tossed in cilantro chutney.*

*Side can be made GF with a green salad with cilantro chutney.

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June 28 - La Pizca Andina
Jun
28
4:00 PM16:00

June 28 - La Pizca Andina

Chef Emma of 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): Tostones Rellenos - Fried plantian sandwich filled with shredded beef and queso fresco, served with a side of Venezuelan style black beans.

Vegetarian Entree (GF)*: Vegetarian version of Tostones Rellenos - Fried plantain sandwich filled with roasted vegetables and queso fresco served with Venezuelan style black beans.

Each entree comes with Venezuelan potato salad- Potatoes, carrots, hard boiled eggs in a mayo dressing (vegan option for potato salad is served with a vinegar and olive oil dressing without egg).

*Entree can be made vegan without queso fresco.

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May 17 – Mother of All
May
17
4:00 PM16:00

May 17 – 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): Dama - Chicken Sautéed in Tomato Sauce with Potatoes, Onions, and a mix of Sudanese Spices, served over Vegetable Rice.

Vegan Entree (GF): Vegetable Cocktail - Eggplant, Bell Peppers, Zucchini, Potatoes, Carrots, and a mix of Sudanese Spices served over Vegetable Rice, served with a vegetable sambusa.*

*sambusa not gluten free, will be substituted with extra vegetables.

Each entree comes with a fresh green salad with spicy pepper chutney.

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May 10 - Sikkim Momo
May
10
4:00 PM16:00

May 10 - 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:

Meat Entree (GF): Nepali-Spiced Chicken with Tomatoes & Ginger with Mixed Bean Dal, served over White Rice.

Vegan Entree (GF): Vegetable Curry (Peas, Potatoes, and Carrots) with Mixed Bean Dal, served over White Rice.

Each entree is served with a vegan & gluten free green salad with sesame tomato dressing.

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May 3 - KuyaDel
May
3
4:00 PM16:00

May 3 - KuyaDel

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

Menu:

Meat Entree*: Si Sig Filipino-Braised Pulled Pork served over White Rice and topped with an Over-Easy Egg, Cilantro, and a side of Chili Flakes.

Vegan Entree*: Vegetable Coconut Curry (Carrots, Potatoes, Peas, Eggplant, and Cauliflower) served over White Rice with a side of Chili Oil.

*Both Entrees can be made Gluten Free.

Each dish comes with mixed greens and Filipino-Style Vinaigrette.

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April 27 - IRC & Spice Kitchen - Journey to the Wasatch 2018
Apr
27
6:30 PM18:30

April 27 - IRC & Spice Kitchen - Journey to the Wasatch 2018

Join us at Journey to the Wasatch, the International Rescue Committee (IRC) in Salt Lake City's annual fundraising party celebrating the journey hundreds of brave refugees undergo every year to make their home in Utah. Alongside fellow humanitarians, enjoy a spirited symbolic live auction, activities to #StandWithRefugees, and a variety of small bites catered by entrepreneurs from Spice Kitchen Incubator.

All proceeds raised stay local to help the IRC continue to serve refugees and their families in our community.

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April 26 - Lime in the Kokonut
Apr
26
4:00 PM16:00

April 26 - Lime in the Kokonut

Cuisine: MexiCali fusion.

Menu:

Meat Entree (GF): Colombian Style Pork Tacos topped with Pico de Gallo and Cotija Cheese served in a Corn Tortilla with Yellow Rice and Spiced Black Beans.

Vegetarian Option* (GF): Sweet Potato, Corn, and Black Bean Tacos topped with Pico de Gallo and Cotija Cheese served in a Corn Tortilla with Yellow Rice and Spiced Black Beans.

*Vegetarian Option can be made Vegan by eliminating cheese. (please note on order form below)

Each entree is served with a cabbage and carrot slaw with tomatoes and a citrus vinaigrette.

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April 19 - Olives & Thyme
Apr
19
4:00 PM16:00

April 19 - 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: Kushary - Layers of Rice, Lentils, Garbanzo Beans, and Elbow Pasta & Spaghetti Noodles, topped with Crispy Onions and Tomato Garlic Sauce, served with Iraqi spiced Grilled Chicken.

Vegetarian Entree: Kushary - Layers of Rice, Lentils, Garbanzo Beans, and Elbow Pasta & Spaghetti Noodles, topped with Crispy Onions and Tomato Garlic Sauce, served with Falafel.

Each entree comes with fattoosh salad with tomato, cucumber, onion, and radish, topped with crispy pita chips, and drizzled with sumac dressing.

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April 12 - Ahtti Korean Munchies
Apr
12
4:00 PM16:00

April 12 - 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 the Downtown SLC Winter Farmer's Market at the Rio Grande as well as roaming around Salt Lake City with their new food truck!

Menu:

Meat*: Korean Barbecue Chicken & Beef Bowl with White Rice, Lettuce, Pickled Green Cabbage, topped with Korean Barbecue Sauce, Spicy Sauce, and Soy Mayo.

Vegan*: Jabchae - Stir Fried Potato Noodles and Bell Peppers, Carrots, & Mushrooms.

Each entree is served with vegan cucumber kimchi.

*Both Entree Options Can Be Made Gluten Free (please note below in order)

 

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April 5 - Spudnik
Apr
5
4:00 PM16:00

April 5 - 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): Chicken Salad with Peas, Carrots, Pickles, & Green Onion Mixed with Mayonnaise & Topped with Fresh Dill.

Vegetarian* (GF): Lightly Fried Eggplant Seasoned with Georgian Spices, Garlic, & Fresh Dill Served with a side of Garlic Dill Sour Cream.

*Vegetarian can be made vegan without cheese, butter, & sour cream.

Each Potato is Served with a Crisp Green Salad with Cherry Tomatoes, Cucumber, and Lemon & Olive Oil Dressing.

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

 

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March 29 - Falafel al Jailawi
Mar
29
4:00 PM16:00

March 29 - Falafel al Jailawi

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

Menu:

Meat Option - 2 Middle Eastern Style Beef & Lamb Kebabs served with White and Yellow Rice.

Vegan Option - Mixed Vegetables (eggplant, onion, green beans, peas, corn, carrots, celery, zucchini, potato, and cilantro) Baked with Middle Eastern Spices and served with Arabic Bread.

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

 

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Box Lunch by La Pizca Andina - March 27, 2018
Mar
27
12:00 PM12:00

Box Lunch by La Pizca Andina - March 27, 2018

Box Lunch by La Pizca Andina

Chef Emma is offering two options for Spice Kitchen's inaugural Box Lunch service. Using the PayPal "Add to Cart" buttons below, choose which item you would like, select how many and pay for your order using the PayPal.

This week's menu has two options, one meat and one vegetarian.

Option 1 - Arroz con Pollo
Chicken Breast with Spiced Rice and Vegetables. Served with Tostones, (Plantains smashed and deep fried with salt). Served with Avocado Salsa.

Option 2 - Vegetarian Option
Roasted Vegetables with Spiced Rice. Tostones (Plantains smashed and deep fried with salt). Served with Avocado Salsa.

To place your order please proceed to the order page.

 

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March 22 - Namash Swahili
Mar
22
4:00 PM16:00

March 22 - 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): Chicken Curry with Raisins and Sweet Potato served with Somali Spiced Rice.

Vegetarian Entree (GF): Lentils served over White Rice with Tomatoes, Garlic, Onion, Curry Powder, and Coconut Milk.

Each entree comes with African-Style Egg Rolls.*
*Gluten Free side is a Green Salad with Pepper Chutney.

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March 15 - Ashikat Kitchen
Mar
15
4:00 PM16:00

March 15 - Ashikat Kitchen

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

Menu:

Meat Entree (GF): Hearty Beef & Spinach Stew with Tomatoes, Lemon, and Garlic served over White Rice.

Vegan Entree (GF): Lentil Stew with carrots, celery, onion, potatoes, garlic, and red pepper flakes.

Each entree comes with soft potato and green pea fatayer.*
*Gluten Free side is green salad with lemon garlic dressing.

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March 8 - Januhongsar
Mar
8
4:00 PM16:00

March 8 - Januhongsar

Chef Haymar of Januhongsar prepares authentic Burmese cuisine.

Menu:

Meat Entree (GF): Chicken Massaman and Potato Tamarind Curry.

Vegan Entree: Stir Fried Mixed Vegetables with Mushroom Soy Sauce and White Rice.

Each entree is served with a gluten free & vegan cabbage salad with tofu, slices of green papaya, tomato, Chinese long beans, mushroom soy sauce, yellow bean flour, chili sauce, and cilantro dressing.

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March 1 - Jamaica's Kitchen
Mar
1
4:00 PM16:00

March 1 - Jamaica's Kitchen

Chef Donovan's Jamaica's Kitchen offers Utah's first Jamaican food truck, bringing the flavors and vibe of authentic Jamaican food to Utah. Jamaica's Kitchen offers everything from spicy & sweet Jamaican jerk chicken to coco bread & ting and even tender curry goat with rice and beans.

Menu

Meat Entree: Juicy Jerk Chicken and Coleslaw.

Vegetarian Entree: Caribbean Jerk Tofu with Coleslaw.

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

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

February 22 - Noor al Sham

Chef Noor of 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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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 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 15 - Valentine's Day Cakes
Feb
12
to Feb 15

February 15 - Valentine's Day Cakes

  • Spice Kitchen Incubator (map)
  • Google Calendar ICS

Valentine's Day Cakes

Show your significant other some love this Valentine's Day with a gourmet cake by Ashikat Kitchen or M Bakeshop!

Choose from an intimate 2-person cake or invite others over to share the delicious experience. Options include: 

  • Creamy Chocolate Magic Cake for 2 or 12 by Chef Saadiyah, Ashikat Kitchen.
  • Gourmet Chocolate Hazelnut Cake for 2 or Gourmet Exotic Passion Fruit Cake for 2 by Chef Michaela, M. Bakeshop.
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February 8 - La Pizca Andina
Feb
8
4:00 PM16:00

February 8 - La Pizca Andina

Chef Emma of 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 1 - Hayat's Grill
Feb
1
4:00 PM16:00

February 1 - Hayat's Grill

Chef Hayat of 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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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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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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