Filtering by: Public
June 27 - Hayat's Grill
Jun
27
4:00 PM16:00

June 27 - Hayat's Grill

  • Spice Kitchen Incubator @ Square Kitchen (map)
  • Google Calendar ICS

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.”

Menu:

Meat Entree (GF): Beef Kebab - Seasoned ground beef grilled with tomatoes, onions, garbanzo beans, and fresh garlic and herbs, served atop quabili palaw with shredded carrots and raisins.

Vegan Entree (GF): Cauliflower Kormah - Whole cauliflower cooked in tomatoes, onions, and garlic, served atop quabili palaw with shredded carrots and raisins.

Both entrees are served with a refreshing cilantro pasta salad with crisp lettuce, garbanzo beans, cherry tomatoes, and fresh herbs.*

*those needing gluten free accommodation will receive a green salad with cilantro dressing instead of pasta salad.

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June 20 – Mother of All
Jun
20
4:00 PM16:00

June 20 – Mother of All

  • Spice Kitchen Incubator @ Square Kitchen (map)
  • Google Calendar ICS

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 - Chicken simmered with garbanzo beans, eggplant, zucchini, potatoes, and peas in a warm red sauce flavored with a Sudanese spice blend, served with vegetable couscous.

Vegan Entree (GF): Dama Vegetables - Garbanzo beans, eggplant, potatoes, zucchini, carrots, and peas simmered in a red sauce flavored with a Sudanese spice blend, served with vegetable couscous.

Each entree comes with a side of falafel and peanut sauce.

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June 13 - Ashikat Kitchen
Jun
13
4:00 PM16:00

June 13 - Ashikat Kitchen

  • Spice Kitchen Incubator @ Square Kitchen (map)
  • Google Calendar ICS

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

Menu:

Meat Entree (GF): Jordanian Chicken Stew - Tender chicken with potatoes, carrots, peppers, and tomatoes simmered with a blend of Middle Eastern spices, served with yellow rice.

Vegan Entree (GF): Jordanian Vegan Stew - Garbanzo beans simmered with potatoes, carrots, peppers, tomatoes, and a blend of Middle Eastern spices, served with yellow rice.

Each entree comes with a green mint salad with lemon and olive oil dressing.

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June 7 - Discover Food Festival
Jun
7
5:00 PM17:00

June 7 - Discover Food Festival

  • Traeger Grills Headquarters & Showroom (map)
  • Google Calendar ICS

Come join us for the Discover Food Festival, on Friday June 7th from 5-8pm! This special event is a fundraiser for our friends at the International Rescue Committee’s Spice Kitchen Incubator and Hosted by Creminelli + Traeger Grills + Harmons Grocery.

The Spice Kitchen Incubator is on a mission to help refugees and new Americans start food businesses here in Salt Lake City. Join us in supporting them as they build a new communal kitchen. 100% of donations and ticket sales will help fund their new facility.

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June 6 - Spudnik
Jun
6
4:00 PM16:00

June 6 - Spudnik

  • Spice Kitchen Incubator @ Square Kitchen (map)
  • Google Calendar ICS

Chef Karine of Spudnik. Enjoy the flavors of Eastern Europe with these hearty dishes from Armenia!

Menu:

Meat Entree (GF): Georgian-Spiced Eggplant, Onion, and Tomatoes Baked with seasoned Ground Beef and sprinkled with Shredded Mozzarella Cheese.

Vegan Entree (GF): Georgian-Spiced Eggplant, Onion, Carrots, Bell Pepper, Zucchini, and Tomatoes baked with fresh basil, garlic, parsley, and cilantro.

Each entree is served with a rice pilaf and a Russian salad containing beets, carrots, red beans, peas, and fresh herbs tossed in a light vegetable oil.

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May 30 - Kafé Mamai
May
30
4:00 PM16:00

May 30 - Kafé Mamai

  • Spice Kitchen Incubator @ Square Kitchen (map)
  • Google Calendar ICS

Chef Abudu of Kafé 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 served over Rice and Beans with a Spicy Tomatillo Sauce, topped with Cinnamon Dusted Plantains.

Vegan Entree (GF): Jerk Tofu served over Rice and Beans with a Spicy Tomatillo Sauce, topped with Cinnamon Dusted Plantains.

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May 23 - Sikkim Momo
May
23
4:00 PM16:00

May 23 - Sikkim Momo

  • Spice Kitchen Incubator @Square Kitchen (map)
  • Google Calendar ICS

Chef Bina & Chef Sita of 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: Traditional Chicken Tikka Masala served atop White Rice.

Vegetarian Entree: Palak Paneer - Spinach and Paneer simmered in a mix of Nepali spices served over White Rice.

Each entree comes with a spinach salad containing poppy seeds, almonds, Parmesan cheese, green apple, red onion, dry cranberries, and a white vinegar dressing.

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May 16 - Noor al Sham
May
16
4:00 PM16:00

May 16 - Noor al Sham

  • Spice Kitchen Incubator @ Square Kitchen (map)
  • Google Calendar ICS

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, and loves to give his customers a great experience with delicious, well presented food, a friendly personality, and exceptional hospitality!

Menu:

Meat Entree (GF): Chicken roasted with Noor al Sham's special spice blend served with yellow saffron rice.

Vegan Entree (GF): White beans cooked with tomatoes and garlic, served with yellow saffron rice.

Each entree comes with Syrian-style macaroni salad and lemon dressing.
*Side can be accommodated for gluten free with a green salad and lemon-garlic dressing.

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May 9 - Namash Swahili
May
9
4:00 PM16:00

May 9 - Namash Swahili

  • Spice Kitchen Incubator @ Square Kitchen (map)
  • Google Calendar ICS

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): Tender Beef simmered in a Stew with Mixed Vegetables, served over White Basmati Rice.

Vegan Entree (GF): Vegetable Stew (carrots, tomatoes, onion, and cauliflower) served over White Basmati Rice.

Each entree comes with an East African Cabbage Cole Slaw Salad.

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May 2 - Falafel al Jailawi
May
2
4:00 PM16:00

May 2 - Falafel al Jailawi

  • Spice Kitchen Incubator @ Square Kitchen (map)
  • Google Calendar ICS

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

Menu:

Meat Entree (GF): Tender strips of lamb slow-cooked in a unique Iraqi spice blend stirred into light saffron rice with carrots and onions.

Vegan Entree (GF): Chickpea Falafel with Fried Eggplant, Amba (pickled mango dipping sauce), and cucumber tomato salad.

Each entree is accompanied with Arabic bread*
*Those needing accommodation for gluten free sides will receive falafel (or extra falafel)!

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April 25 - Café India
Apr
25
4:00 PM16:00

April 25 - Café India

  • Spice Kitchen Incubator @ Square Kitchen (map)
  • Google Calendar ICS

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. Her Indian cuisine can be found at various seasonal outdoor events, local markets such as Jade Market. Chef Vini also offers catering!

Menu:

Meat Entree (GF): Indian Chicken Curry with Spiced Lentils served over White Rice.

Vegan (GF): Rajma Kidney Bean Curry with Potatoes and Tomatoes, served over White Rice.

Each entree comes with Yogurt Raita with Cucumbers and Onion.*

*raita can be made vegan, please note on order.

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April 18 - La Pizca Andina
Apr
18
4:00 PM16:00

April 18 - La Pizca Andina

  • Spice Kitchen Incubator @ Square Kitchen (map)
  • Google Calendar ICS

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 Entrée (GF): Arepa con Pollo - Tender Shredded Chicken cooked with Peppers, Onion, Garlic, Cilantro, Tomato, and Parsley served as a traditional Venezuelan Sandwich with a side of Avocado Salsa.

Vegan Entrée (GF): Arepa con Frijoles - Black Beans cooked with Peppers, Onion, Garlic, and Cilantro served as a traditional Venezuelan Sandwich topped with Avocado and a side of Avocado Salsa.

Each entrée comes with a fresh green salad.

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April 16 - IRC & Spice Kitchen - Journey to the Wasatch 2019
Apr
16
6:30 PM18:30

April 16 - IRC & Spice Kitchen - Journey to the Wasatch 2019

Join us at Journey to the Wasatch, the International Rescue Committee (IRC) in Salt Lake City's annual fundraising party celebrating refugees in our community who survive conflict and disaster to call Utah their home.

This year, the IRC in Salt Lake City looks back at 25 years of serving refugees in our community since opening our doors in 1994. 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 11 - Zaater & Zayton
Apr
11
4:00 PM16:00

April 11 - Zaater & Zayton

  • Spice Kitchen Incubator @ Square Kitchen (map)
  • Google Calendar ICS

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

Menu:

Meat Entrée (GF): Iraqi-Style Beef Shawarma.

Vegan Entrée (GF): Falafel Bowl- Falafel made with Garbanzo and Fava Beans.

Each entrée comes with Roasted Potatoes, Quinoa, a light Cabbage Salad, and homemade Hummus.

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April 4 - Ashikat Kitchen
Apr
4
4:00 PM16:00

April 4 - Ashikat Kitchen

  • Spice Kitchen Incubator @ Square Kitchen (map)
  • Google Calendar ICS

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

Menu:

Meat Entree: Chicken Biryani - tender chicken roasted with rice and vermicelli noodles, potatoes, onion, carrots, and peas topped with raisins, almonds, and parsley*

Vegan Entree: Vegetable Biryani - seasoned garbanzo beans roasted with rice and vermicelli noodles, potatoes, onions, carrots, and peas topped with crunchy fried onions.

Each entree comes with a green salad with lemon and olive oil dressing.

*Both entrees can be made gluten free without vermicelli noodles. Please include in comments below.

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March 28 – Mother of All
Mar
28
4:00 PM16:00

March 28 – Mother of All

  • Spice Kitchen Incubator @ Square Kitchen (map)
  • Google Calendar ICS

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: Dama Goat - Goat meat simmered in a red sauce with Sudanese spices, served with Vegetable Rice and Beef Sambusa.*

Vegan Entree: Vegetable Cocktail - Bell Peppers, Onion, Tomato, Carrots, and Green Beans simmered in a Red Sauce, served with Vegetable Rice and Vegetable Sambusa.*

*entrees can be made gluten free by substituting falafel and peanut sauce for sambusa.

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March 21 - Hayat's Grill
Mar
21
4:00 PM16:00

March 21 - Hayat's Grill

  • Spice Kitchen Incubator @ Square Kitchen (map)
  • Google Calendar ICS

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.”

Menu:

Meat Entree (GF): Beef koftah kormah (meatballs) - ground beef cooked with tomatoes, onions, green peas, garlic and herbs.

Vegan Entree (GF): Sabzi Korma - Spinach and Red Beans simmered in a Mild, Middle Eastern Curry.

Each entree is served with palaw, basmati rice cooked with herbs and topped with raisins, shredded carrots, and a fresh Green Salad with Hayat's famous Cilantro Chutney.

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March 14 - Spudnik
Mar
14
4:00 PM16:00

March 14 - Spudnik

  • Spice Kitchen Incubator @ Square Kitchen (map)
  • Google Calendar ICS

Chef Karine of Spudnik. Enjoy the flavors of Eastern Europe with these hearty dishes from Armenia!

Menu:

Meat Entree: Spelt - a unique ancient grain cooked with butter, mushrooms, onions, and topped with fresh tomatoes, served with two savory crepes filled with beef, onion, and parsley and a side of sour cream.

Vegetarian Entree: Spelt - a unique ancient grain cooked with butter, mushrooms, onions, and topped with fresh tomatoes, served with two savory crepes filled with mashed potatoes and onions and a side of sour cream.

Each entree comes with a cup of bean salad with red kidney beans, onion, walnuts, garlic, and Georgian spices.

*Vegetarian entree can be made vegan without butter and sour cream.

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March 7 - Padkos
Mar
7
4:00 PM16:00

March 7 - Padkos

  • Spice Kitchen Incubator @ Square Kitchen (map)
  • Google Calendar ICS

Chef Gideon of Padkos

Chef Gideon brings the tastes of South Africa to Northern Utah.

Menu:

Meat Entree: Cheese Burger Pie - Ground beef spiced with a South African spice blend, topped with cheese and baked in a golden puff pastry.*

Vegetarian Entree: Vegetarian Cheese Burger Pie - A vegetable patty topped with a South African spice blend, topped with cheese and baked in a golden puff pastry.*

Each entree is served with chips (french fries), gravy, and a fresh green salad.
*pies can be made gluten free and without cheese by request.

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February 28 - Noor al Sham
Feb
28
4:00 PM16:00

February 28 - Noor al Sham

  • Spice Kitchen Incubator @ Square Kitchen (map)
  • Google Calendar ICS

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, and loves to give his customers a great experience with delicious, well presented food, a friendly personality, and exceptional hospitality!

Menu:

Meat Entree (GF): Beef Kebab (beef, tomatoes, onions, and green peppers) served with Yellow Rice.

Vegan Entree (GF): Moussaka with Eggplant, Tomatoes, Peppers, and Onions in a Red Sauce, served with Spiced Rice.

Each entree comes with homemade Hummus and Arabic Bread.*
*Side can be accommodated for gluten free with a green salad and lemon-garlic dressing.

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February 23 - Food Entrepreneur Round Table 2019
Feb
23
9:30 AM09:30

February 23 - Food Entrepreneur Round Table 2019

  • Utah Cultural Celebration Center (map)
  • Google Calendar ICS

Join Spice Kitchen Incubator in the 2019 Food Entrepreneur Round Table conference. This is an opportunity to meet with and learn from food industry experts on topics relating to business start-up and scale-up.

Lunch and workshop materials are provided.

Location:
Utah Cultural Celebration Center
1355 West 3100 South, West Valley City, UT 84119

Date/Time Information:
February 23, 2019
9:30am - 4:30pm

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February 21 - Kafé Mamai
Feb
21
4:00 PM16:00

February 21 - Kafé Mamai

  • Spice Kitchen Incubator @ Square Kitchen (map)
  • Google Calendar ICS

Chef Abudu of Kafé 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!

This week’s Spice To Go dinners offer a unique opportunity for our community to support the International Rescue Committee’s efforts abroad in Yemen.

Menu:

Meat Entree (GF): Grilled marinated salmon served with curried cornmeal and sautéed garlic asparagus, topped with a spiced strawberry sauce.

Vegan Entree (GF): Coconut curry vegetables (carrots, potatoes, zucchini) served over basmati rice.

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February 14 - Sikkim Momo
Feb
14
4:00 PM16:00

February 14 - Sikkim Momo

  • Spice Kitchen Incubator @Square Kitchen (map)
  • Google Calendar ICS

Chef Bina & Chef Sita of 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 a side of Garbanzo Bean Curry served atop White Rice.

Vegetarian Entree (GF): Matar Paneer - Green Peas and Paneer simmered in a Tomato Sauce with a side of Garbanzo Bean Curry, served atop White Rice. (contains dairy)

Each entree is accompanied by a mixed vegetable salad with tomato sesame dressing.

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February 14 - Valentine's Day Desserts
Feb
11
to Feb 14

February 14 - Valentine's Day Desserts

  • Spice Kitchen Incubator @ Square Kitchen (map)
  • Google Calendar ICS

Valentine's Day Desserts

Show your significant other some love this Valentine's Day with delicious snacks by M Bake Shop or Delicius!

  • M Bake Shop: S'more Love: enjoy a handcrafted s'mores goodie box of 8 honey graham crackers, 5 raspberry and 5 vanilla marshmallows, 1 gourmet chocolate bar, 1 clean-burning indoor gel flame can, and bamboo roasting sticks.

  • Delicius: Seasonal Red Velvet Cake or Cupcakes: A beautiful scarlet red cake with a chocolate and vanilla cream cheese frosting, perfect for 2!

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February 7 - Namash Swahili
Feb
7
4:00 PM16:00

February 7 - Namash Swahili

  • Spice Kitchen Incubator @ Square Kitchen (map)
  • Google Calendar ICS

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: Baked Chicken marinated in Buttermilk, served with East African-Spiced Rice.

Vegan Entree: Coconut Beans served with Chapati Bread.*

Each entree comes with vegetable sambusa (potatoes, peas, carrots, green onion, and special spice blend).

*Entrees can be GF by substituting spiced rice and viazi karai (fried potatoes with chickpea flour) for chapati and sambusa - please note on order form.

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January 31 - La Pizca Andina
Jan
31
4:00 PM16:00

January 31 - La Pizca Andina

  • Spice Kitchen Incubator @ Square Kitchen (map)
  • Google Calendar ICS

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): Pabellón Criollos - A Traditional Venezuelan dish of slow cooked Shredded Beef, Carrots, & Black Beans, served with White Rice and Fried Plantains, topped with Cilantro & Parsley and a side of Avocado Salsa.

Vegan Entree (GF): Vegetarian Pabellón Criollos - Roasted Vegetables (onion, peppers, tomatoes, celery, carrots, cabbage, & zucchini) and Black Beans, served with White Rice and Fried Plantains, topped with Cilantro & Parsley and a side of Avocado Salsa.

Each entree comes with Venezuelan potato salad- Potatoes, peas, and carrots, in a mayo dressing (vegan option for potato salad is served with a vinegar and olive oil dressing without egg-please make note in order).

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January 24 - Café India
Jan
24
4:00 PM16:00

January 24 - Café India

  • Spice Kitchen Incubator @ Square Kitchen (map)
  • Google Calendar ICS

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. Her Indian cuisine can be found at various seasonal outdoor events, local markets such as Jade Market. Chef Vini also offers catering!

Menu:

Meat Entree (GF): Indian Chicken Curry with Spiced Lentils served over White Rice.

Vegan (GF): Aloo Matar - Potatoes, Green Peas, Tomatoes, and Onions simmered with Indian Curry Spices, served with Lentils over White Rice.

Each entree comes with Yogurt Raita with Cucumbers and Onion.*
*Raita can be made vegan, please note on order.

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January 17 - KuyaDel
Jan
17
4:00 PM16:00

January 17 - KuyaDel

  • Spice Kitchen Incubator @ Square Kitchen (map)
  • Google Calendar ICS

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

Menu:

Meat Entree: Chicken Katsu Curry - Panko Fried Chicken in a Golden Curry and served over Jasmine Rice.

Vegan Entree: Aubergine Katsu Curry - Panko Fried Aubergine in a Golden Curry and served over Jasmine Rice.

Both entrees are served with Miso Soup with enoki mushrooms, tofu, wakame (black seaweed), and scallions.

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January 10 - Zaater & Zayton
Jan
10
4:00 PM16:00

January 10 - Zaater & Zayton

  • Spice Kitchen Incubator @ Square Kitchen (map)
  • Google Calendar ICS

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

Menu:

Meat Entree (GF): Chicken Biryani with Mixed Vegetables seasoned with a special Biryani Spice Mix, topped with a Lightly Fired Boiled Egg.

Vegan Entree (GF): Eggplant layered with Potatoes, Onion, and Green Peppers in a Tomato Sauce, served over White Rice.

Each entree comes with a cup of vegan pumpkin lentil soup.

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January 3 - Falafel al Jailawi
Jan
3
4:00 PM16:00

January 3 - Falafel al Jailawi

  • Spice Kitchen Incubator @ Square Kitchen (map)
  • Google Calendar ICS

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

Menu:

Meat Entree (GF): Iraqi-Style Chicken Shawarma served with warm Saffron and Tomato Rice.

Vegan Entree (GF): Chickpea Falafel with Fried Eggplant, Amba (pickled mango dipping sauce), and Arabic Bread.

Each entree is accompanied with an Iraqi-style cucumber tomato salad with lemon dressing.

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