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’ll be making three dishes (curried lentils, mildly spicy mushrooms, and collard greens/spinach) that will be served with Injera, the spongy sourdough flatbread unique to both countries. 

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 the minimum is not met. Tickets are refundable up to 7 days before the event.

If interested in a scholarship, please contact us at info@richmondcommunitykitchen.com or (802) 434-3445.