Ethiopian Doro Wat, Collard Greens & Red Lentil Stew Cooking Class

Join chef and instructor Marianne Tshihamba for a hands-on cooking class exploring the rich flavors and traditions of Ethiopian cuisine. Taking place March 21 from 11:00 AM to 2:00 PM, this class teaches participants how to prepare classic dishes including berbere-spiced Doro Wat (chicken stew), savory red lentil stew, and collard greens, all served with tangy injera bread. Along the way, guests will explore the cultural history behind these dishes and trace the global culinary connections forged by historic trade routes such as the Silk Road. The experience celebrates slow cooking, bold spices, and the shared traditions that shaped some of the world’s earliest global cuisines.

More info here.