Fancy yourself a global eater? The cuisine of chefs like Marcus Samuelsson, Ethiopian, brings together ingredients like teff grass, spices and spicy herbs, and meats to create stews, flatbreads and even tartare. And it’s slowly gaining a foothold in culinary hotspots in Europe and the US.
We don't know of any restaurants in town turning out doro wat chicken stews or fermented injera flatbreads, so clear a wide berth in your schedule this Saturday for a one-day-only pop-up meal at Dapper Coffee. Brunch Bandits, a roving breakfast-lunch dining series by local anthropology major Nithiya Laila, has been quietly educating diners on West Indies, Kenyan and Turkish food in a series of Saturday lunches. The culmination of these pop-ups will see her work with Dapper's chef Christine Seah to recreate the dishes she experienced on an internship in Addis Ababa, the Ethiopian capital.
For $47.50, you get a communal meal of six dishes like lamb rib bone broth, prime beef kitfo tartare with spiced Ethiopian butter, doro wat stew, and, of course, lots of tangy flaps of injera that the pair have painstakingly fermented and cooked to mop everything up with. You game?
See brunchbandits25apr.peatix.com for ticketing info.