Spice To Go
Every Thursday we offer a set-cost boxed-meal service cooked fresh by a featured entrepreneur. Here's how it works: We send out an email Sunday night detailing who the chef will be and what’s on the menu. Orders need to be placed by Noon on Tuesday. Orders are available for pick-up Thursday between 4:00 - 6:30 pm.
It’s a great way to enjoy delicious Spice cuisine on a Thursday night. Order today to get a taste of international cuisine and support our chefs and community.
Upcoming Spice to Go Menus:
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.
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.
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.
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).
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.
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).
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!
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.
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.
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.
Orders must be submitted by Tuesday at 12pm!
Pick up your order and pay at Spice Kitchen (2180 South 300 West, Suite 102) between 4-6:30pm on the date of your meal.
Single Serving $12 + tax
2-3 Servings $10 each + tax
Family Pack (4+ Servings) $9 each + tax
Please contact us with questions or concerns by calling (385) 229-4484.