Flavors From Afar in Little Ethiopia highlights recipes of immigrant and refugee chefs
: The mission of the nonprofit is to assist families of refugees, immigrants and displaced indigenous communities through services that include educational support, mentoring, translation services and workshops.Restaurant co-founder Christian Davis describes Flavors From Afar’s tandem aims: “We highlight cooks and chefs who are refugees, asylum seekers and immigrants making cuisines from around the world.
Copes and her team eloquently re-create a handful of Georges’ signatures. Siyadiyeh is richly caked with spice but not overdone; its tahini sauce has the right, offsetting hit of lemon. Garlicky roasted chicken with batata harra is classic and calming. A vegan plate that includes rice with lentils and loubieh bi zeit is a nod to Lina’s son and business partner, Fouad, who is vegan.
Georges’ dishes are available until the end of September. Up next at the restaurant in October? Chechen cuisine.L.A. Times Food Bowl is partnering with Outstanding in the Field on five dinner events in evocative Los Angeles and Orange County settings throughout October, highlighting local chefs while addressing sustainability and environmental topics.
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