"Taste of Ethiopia" Mesob Melkam

## Mesob Melkam: A Journey Through Ethiopian Flavors

Tuesday, October 14, 2025 | 7:00 PM Private Residence – Lakewood, TX (Address shared upon RSVP) BYOB | Wine Pairing Suggestions Included
✨ “Melkam” means good. “Mesob” is the woven basket that gathers us. Together, they invite you to a night of flavor, story, and shared joy.
Join Chef Gary W. Irvin II for an intimate five-course Ethiopian feast where each dish is a chapter, each bite a celebration. Gather around the mesob—our communal platter—and savor an evening of warmth, tradition, and connection.
Expect golden candlelight, soft Ethiopian melodies, and the soulful rhythm of gursha—the act of feeding one another in love and friendship.
Complimentary coffee, tea, and lemon water will be served throughout the evening.

### 🥬 Course One: The Welcoming Scoop

Ayib Be Gomen & Azifa
Your first taste of Ethiopia’s earthy brightness.

• Ayib Be Gomen: Garlicky sautéed collard greens folded with cool, tangy Ethiopian cottage cheese.
• Azifa: A zesty green lentil salad with lemon, mustard, jalapeños, and ginger.

📍 Served atop pillowy injera in a shared mesob. 🍷 Pair with Grüner Veltliner or Albariño—crisp, citrusy, and refreshing.

### 🌈 Course Two: The Vibrant Trio

Fasolia, Keysir Wot & Shiro Wot
A vegetarian celebration of color, spice, and comfort.

• Fasolia: Green beans and carrots sautéed with onion, garlic, and ginger—lightly sweet and aromatic.
• Keysir Wot: Beets and potatoes simmered in berbere and turmeric—earthy, peppery, and jewel-toned.
• Shiro Wot: Creamy roasted chickpea stew, rich with niter kibbeh and deep spice.

📍 Generously ladled onto injera—tear, scoop, savor. 🍷 Pair with Dry Riesling or Sauvignon Blanc to balance the heat.

### 🍖 Course Three: The Protein Powerhouse

Doro Wot & Kitfo
Two iconic dishes, bold and unapologetically Ethiopian.

• Doro Wot: Chicken slow-braised in caramelized onion, berbere, and garlic, finished with a hard-boiled egg in a crimson stew.
• Kitfo: Hand-minced beef seasoned with mitmita and niter kibbeh—served fully cooked (yebesele).

📍 Served with reverence on the communal platter. 🍷 Pair with Syrah or Tempranillo—bold reds to match the depth.

### 🔥 Course Four: The Spicy & Savory Interlude

Tibs & Gomen
A sizzling duet of heat and harmony.

• Tibs: Flash-seared beef or lamb with peppers, red onion, rosemary, and garlic—smoky and aromatic.
• Gomen: Slow-simmered collard greens—gentle, grounding, and deeply satisfying.

📍 A textural shift and flavor crescendo. 🍷 Pair with Zinfandel or Cabernet Franc to echo the char and spice.

### 🍮 Course Five: The Sweet Conclusion

Buna, Bessobela Honey Cream & Kolo
A closing ritual of warmth, sweetness, and gratitude.

• Buna: Traditional Ethiopian coffee ceremony—hand-roasted, brewed, and perfumed with frankincense.
• Bessobela Honey Cream: Silky custard infused with sacred basil, layered with spiced honey and topped with a sesame tuile.
• Kolo: Roasted barley or wheat—light, crunchy, and perfect for lingering conversation.

📍 Served in two acts: dessert with coffee, then kolo passed around. 🍷 Let the buna shine—this course is about reflection, not pairing.

### 🌟 Immersive Touches

• Warm lemon water bowls for handwashing
• Gentle guidance on eating with the right hand and the tradition of gursha
• Fresh injera replenished between courses
• Storytelling and aromatic cues to guide the senses
• Traditional Ethiopian music and candlelit ambiance

💌 Tickets Required – Limited Seating Come hungry. Leave connected.
🎟️ Prepay & Save – $39.95 per guest Reserve your seat now and enjoy exclusive savings. Grab your ticket here: https://www.chefirvin.com/event-details/taste-of-ethiopia-1