Filtering by: Spice To Go
December 20 - Ashikat Kitchen
Dec
20
4:00 PM16:00

December 20 - 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): Tender Oven-Baked Chicken marinated with a Garlic Lemon Spice Mix, served over Yellow Rice.

Vegan Entree (GF): Lentil Stew with Carrots, Onion, Bell Peppers, and Cilantro topped with Crunchy Fried Onions, served with Cabbage Leaf Dolmas.

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

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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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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 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 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 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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December 13 – Mother of All
Dec
13
4:00 PM16:00

December 13 – 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): Chicken and Vegetable Cocktail - Tender Pieces of Chicken simmered with Bell Peppers, Onion, Tomato, Carrots, and Green Beans in a Red Sauce, served with Vegetable Rice, Falafel, and Peanut Sauce.

Vegan Entree (GF): Vegetable Cocktail - Bell Peppers, Onion, Tomato, Carrots, and Green Beans simmered in a Red Sauce, served with Vegetable Rice, Falafel, and Peanut Sauce.

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

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December 6 - Hayat's Grill
Dec
6
4:00 PM16:00

December 6 - 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: Afghan-Style Chicken Tikka Masala simmered with Chick Peas in a creamy Tomato-Based Sauce, served over Basmati Rice.

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

Each entree comes with a fresh Green Salad with Hayat's famous Cilantro Chutney.

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November 29 - Spudnik
Nov
29
4:00 PM16:00

November 29 - Spudnik

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

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:

Large baked potato with melted butter and cheese, plus a topping of your choice!

Meat Topping (GF): Beef Meatballs simmered in a Red Tomato Sauce with Bell Peppers and Onion.

Vegetarian Topping (GF)*: Lightly Fried Eggplant seasoned with Georgian Spices served with a Garlic Dill Sour Cream.

Each entree comes with cup of Borscht, a traditional Ukrainian Style Beet Soup with Dark Red Beans and Sour Cream.

*Vegetarian entree can be made vegan without butter, cheese, and Sour Cream.

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November 15 - Noor al Sham
Nov
15
4:00 PM16:00

November 15 - 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 Shawarma Slow-Cooked with a special Syrian Spice Blend and Shaved from a Spit, served with Spiced Rice.

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

Each entree comes with Syrian-Style Macaroni Salad with Garbanzo Beans, Tomato, Onion, Parsley, and a Lemon & Olive Oil Dressing*

*Gluten Free Side Comes with a Green Salad with Lemon Garlic Dressing.

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November 8 - Padkos
Nov
8
4:00 PM16:00

November 8 - 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*: Beef Bobotie Pie - Layered between golden puff pastry is a delicious mixture of curried meat and fruit with a creamy egg custard topping.

Vegetarian Entree*: Vegetarian Bobotie Pie - Layered between a golden puff pastry are lightly curried lentils, onions, raisins and chutney topped with a creamy egg custard.

Each entree is served with a fresh green salad.
*Pies can be made gluten free by request.

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November 1 - Kafé Mamai
Nov
1
4:00 PM16:00

November 1 - 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: Grilled Pili Pili Marinated Chicken Kebabs served over Raisin Couscous Pilaf with Sautéed Garlic Julienne Vegetables topped with Red Onion-Pomegranate Reduction.

Vegan Entree (GF): Beet Root Mofongo- A Kafe Mamai original twist of Plantains, Cassava, and Beet Root Mofongo served with Sautéed Garlic Julienne Vegetables and Kiwiwi (green mango coconut sauce).

Each entree comes with curry black bean and sweet potato soup (vegan).

PLEASE NOTE:
New pickup location is Square Kitchen, 751 West 800 South, Salt Lake City. (Map)

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October 25 - Sikkim Momo
Oct
25
4:00 PM16:00

October 25 - 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): Chicken Tikka Masala served over White Rice.

Vegan Entree (GF): Mixed Vegetables (cauliflower, broccoli, carrots, onions, & potatoes) in a Tomato, Garlic, & Ginger Curry, served over White Rice.

Each entree is accompanied by a serving of Yellow Lentils garnished with fresh Cilantro.

PLEASE NOTE:
Spice Kitchen is Moving. Pickup location is Square Kitchen, 751 West 800 South, Salt Lake City. (
Map)

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October 18 - Café India
Oct
18
4:00 PM16:00

October 18 - 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): 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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October 11 - Falafel al Jailawi
Oct
11
4:00 PM16:00

October 11 - Falafel al Jailawi

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): Mixed Vegetable Stew (carrots, corn, peas, and onion) in a spiced Tomato Sauce served over Saffron and Tomato Rice.

Each entree is accompanied with fluffy Arabic bread and a fresh green salad.

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October 4 - Namash Swahili
Oct
4
4:00 PM16:00

October 4 - 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): Coconut Chicken Curry - chicken, tomatoes, onion, coconut milk, and a special blend of East African curry spices, served over white rice with fried onions.

Vegan Entree (GF): Coconut Vegetable Curry - roasted vegetables (broccoli, cauliflower, zucchini, carrots, and green beans) coconut milk, and a special East African curry spice blend, served over white rice with fried onions.

Each entree comes with a cabbage salad tossed in vinaigrette with fresh green bell peppers and onions.

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September 27 - Ashikat Kitchen
Sep
27
4:00 PM16:00

September 27 - Ashikat Kitchen

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

Menu:

Meat Entree (GF): Braised beef in a spiced tomato sauce, served with green bean, lentils, and rice.

Vegan Entree (GF): Green bean and chickpea stew in a spiced tomato sauce, served over lentils and rice.

Each entree comes with a fresh cabbage salad with carrots and radishes, tossed in a lemon garlic dressing.

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September 20 - Welcoming Week
Sep
20
4:00 PM16:00

September 20 - Welcoming Week

Chef Abudu of Kafe Mamai & Chefs Bina & Sita of Sikkim Momo

September 14-23 is Welcoming Week in Salt Lake, a time to celebrate the values that unite us all as neighbors, parents, and colleagues, and make Salt lake County more welcoming to newcomers and everyone who calls our community home.

Welcoming Salt Lake raises awareness of the economic and cultural contributions immigrants bring to the Salt Lake community.

Please note there are two chefs for Spice To Go this week.

1 - Kafe Mamai

Menu:

Meat Entree (GF): Sesame encrusted grilled tilapia served with quinoa and garlic green beans, topped with a dried fruit chutney.

Vegan Entree (GF): Kenyan-style lentil coconut curry stew with roasted butternut squash.

Each entree comes with a mixed green salad with olives, feta cheese, tomatoes, shaved red onion, and a hibiscus vinaigrette (can be made vegan without feta cheese).

2 - Sikkim Momo

Menu:

Meat Entree (GF): Nepali-spiced chicken with carrots, peas, and green beans, served over white rice.

Vegan Entree (GF) Garbanzo bean and mixed vegetable curry served over white rice.

Each entree comes with a mixed vegetable salad with tomato sesame dressing.

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September 13 - Hayat's Grill
Sep
13
4:00 PM16:00

September 13 - 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.”

September 8-15 is Eat Local Week in Utah, a full week dedicated to educating the community about local eating habits and opportunities, empowering consumers to take charge of the food they eat, and encouraging people to "eat local" with the Eat Local Challenge! More information can be found at EatLocalWeek.org. This week's menu includes local produce from New Roots Farm in Salt Lake City.

Menu:

Meat Entree (GF): Afghan-spiced fried chicken marinated in garlic, lemon, and a special spice blend, served with roasted cauliflower.

Vegan Entree (GF): Kidney bean stew cooked with tomatoes, onions, garlic, and spices.

Each entree comes with a spinach salad with tomatoes, cucumber, and parsley served with cilantro chutney.

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August 30 – Mother of All
Aug
30
4:00 PM16:00

August 30 – 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*: Kebab Macaroni - Spiced Beef Kebab with Carrots and Peas over Pasta.

Vegan Entree: Addas - Lentils with Green Onion and Tomato, with Vegetarian Cocktail.

Each entree will come with vegetable sambusa (gluten free will substitute sambusa with fresh falafel).

*Meat entree can be made gluten free by serving over rice.

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August 23 - Noor al Sham
Aug
23
4:00 PM16:00

August 23 - 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): Roasted Syrian Spiced Chicken Leg with a side Kidney Beans in Tomato Garlic Sauce.

Vegan Entree (GF): Cauliflower and Potatoes Roasted in Tomato Sauce and a Syrian Spice mix.

Each entree comes with pita bread* and lemon garlic hummus.

*Side dish can be made gluten free by substituting fresh vegetables for pita bread.

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August 16 - Zaater & Zayton
Aug
16
4:00 PM16:00

August 16 - Zaater & Zayton

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: Chicken Shish Taouk (GF) - Marinated Chicken Grilled to perfection, served with Vegetable Rice with Peas, Carrots, Green and Red Bell Peppers, and Potatoes.

Vegan Entree: Subzi Spinach Stew (GF) - Tomatoes, Onions, and Chickpeas simmered with Iraqi Spice Mix, Parsley, and Cilantro, served over White Rice.

Each dish comes with a Cabbage Salad (vegan, GF) with Yellow Bell Peppers, Green Onions, Cilantro, Parsley, Sesame Seed, and Almonds with an Orange Tangerine Dressing.

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August 9 - KuyaDel
Aug
9
4:00 PM16:00

August 9 - KuyaDel

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

Menu:

Meat Entree: Chicken Pad Thai (contains fish sauce) (GF) - Stir Fried Rice Noodles in Tamarind Lime Sauce with Sautéed Chicken and Eggs, Topped with Peanuts, Fresh Sprouts, and Green Scallions.

Vegan Entree: Tofu Pad Thai (GF) - Stir Fried Rice Noodles in Tamarind Lime Sauce Topped with Tofu, Pickled Daikon, Shredded Carrots, and Green Scallions.

Each entree will come with 2 pieces of lumpia, a traditional Filipino spring roll served with sweet Thai chili sauce (not GF).

*Entrees can be made gluten free by substituting a green salad as a side.

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August 2 - Spudnik
Aug
2
4:00 PM16:00

August 2 - 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:

Large baked potato with melted butter and cheese, plus a topping of your choice!

Meat topping (GF): Bacon and Green Onion served with a Side of garlic dill sour cream.

Vegetarian topping (GF)*: Mixed Vegetable Salad (peas, carrots, green onions, pickles, and fresh dill) tossed in a homemade mayo dressing.

Each entree comes with a beet salad topped with walnuts and a lemon olive oil dressing.

*Vegetarian entree can be made vegan without butter, cheese, and mayo.

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July 26 - Falafel al Jailawi
Jul
26
4:00 PM16:00

July 26 - Falafel al Jailawi

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

Menu:

Meat Entree: Crispy chicken falafel served with baked eggplant & amba (pickled mango sauce).
Vegan Entree: Light chickpea falafel served with baked eggplant & amba (pickled mango sauce).

Each entree is accompanied with fluffy Arabic bread and a cucumber tomato salad with olive oil and lemon dressing.

*Gluten Free Option will include additional falafel as a substitution for Arabic bread.

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July 19 - Namash Swahili
Jul
19
4:00 PM16:00

July 19 - 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): Tender Somali-Spiced Baked Chicken with Coconut Lentils.

Vegan Entree (GF): Mixed Vegetables Roasted in fresh Tomato Sauce with Coconut Lentils.

Each entree comes with Bajia, chickpea fritters served with pili pili sauce.

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July 12 - Café India
Jul
12
4:00 PM16:00

July 12 - 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): Tandoori Chicken baked with Black Pepper and Grilled Bell Peppers served over White Rice with a Side of Curry-Spiced Lentils.

Vegetarian Entree* (GF): Matar Paneer with Green Peas in a Spice Tomato Sauce served over White Rice with a Side of Curry-Spiced Lentils.
*Vegetarian Entree can be made vegan by substituting potatoes for paneer.

Each entree is served with yogurt rita** with cucumbers, tomatoes, and onions.
**side can also be made vegan.

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July 5 - Ashikat Kitchen
Jul
5
4:00 PM16:00

July 5 - Ashikat Kitchen

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

Menu:

Meat Entree*: Spiced beef biryani with carrots, potatoes, onions, green peas, and vermicelli noodles topped with raisons, almonds, and parsley.

Vegan Entree*: Vegetable biryani with carrots, potatoes, green peas, and vermicelli noodles topped with roasted cauliflower and garbanzo beans

Each entree comes with a side of tabbouleh salad with tomato, lettuce, green onions, mint, parsley, and a lemon and olive oil dressing

*Both entrees can be made Gluten Free without vermicelli noodles, and tabbouleh salad made without bulgar wheat.

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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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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 14 - Padkos
Jun
14
4:00 PM16:00

June 14 - Padkos

Chef Liesel brings cuisine concepts from the northern region of South Africa and Chef Gideon brings many flavors from the southern region of South Africa. Together they are Padkos South African Cuisine.

Menu:

Meat Entree (GF): Bobotie (South African meatloaf) - Ground beef lightly curried, onions, raisins and chutney topped with an egg custard and baked. Presented over turmeric rice and served with pickled beets and onion and fruit chutney.

Vegetarian Option (GF): Bobotie (South African meatloaf) - Seasoned lentils lightly curried, onions, raisins and chutney topped with an egg custard and baked. Presented over turmeric rice and served pickled beets and chutney.

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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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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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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 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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