Learn simple techniques to prepare ethnic food that is rich in flavor. Ethiopian/Eritrean cooking relies on a diverse range of herbs and roots to develop characteristics quintessential to the cuisine. In this hands-on class, we will be making three dishes (one is a meat dish) that will be served with Injera, the spongy sourdough flatbread unique to both countries. At the end of the class, you can either stay and share your meal here or take it to-go. Please note: masks will be optional during class.
About the instructor:
Alganesh Michael lives in South Burlington with her husband and two daughters. She is originally from the county of Eritrea, nestled next to Ethiopia. She is a former nurse turned homemaker for the last 16 years. Although not a chef by trade, she loves to cook and entertain family and friends. She has been collaborating with several local restaurants, including Eritrean/Ethiopian pop-up events at ArtsRiot, Big Picture Theater and Tandem. She also teaches classes and caters for private events and offers weekly take-out dinners on Wednesdays out of The Mill Market & Deli in South Burlington. She prides herself on cooking and serving food in the traditional way with authentic spices and served on a large, family-style platter.
Our facility is BYOB.
Class has a maximum of 12 students and a minimum of 6. Classes may be cancelled 4 days ahead of time if minimum is not met.
If interested in a scholarship, please contact us at [email protected] or (802) 434-3445.