Flavors of the World:  Ethiopia
Tuesday, March 13, 6:30 pm, $25 
From the high plateaus to the low plains, Ethiopia’s cuisine is as diverse as its landscape.  Religious dietary restrictions and extreme climates have given rise to a wide variety of meat and vegetarian dishes.  Years ago Lucas Edwards, now a chef at The Silk Road, traveled through Ethiopia and fell in love with its spicy red pepper paste – berbere – and its spicy meat stew – wat.  Tonight Lucas will share some favorites from  his travels, demonstrating how to mix traditional spice blends and how to make your own injera, one of the world’s most ancient flatbreads. 
• Injera      • Shiro (Chickpeas, Onion & Garlic)      • Doro Wat (Spiced Chicken Stew)
• Sega Wat (Spiced Lamb Stew)      • Kitfo (Steak Tartar)      • Misir Wat (Yellow Lentil Stew)