With two pints of Garrison Red and a milky looking glass of Arak, we cheers (or Bisehtak) to Chef George Elias of Au Liban Lebanese Restaurant. We dig into the textures of Lebanese cuisine—silky hummus, smoky baba ganoush, roasted pepper muhammara, crisp cheese rolls, and a honey-kissed feta fusion roll—while unpacking how a great spread (mezza) invites people to slow down and connect. George traces his path from culinary school in Lebanon to hotel kitchens in Iraq and Dubai, the...
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With two pints of Garrison Red and a milky looking glass of Arak, we cheers (or Bisehtak) to Chef George Elias of Au Liban Lebanese Restaurant. We dig into the textures of Lebanese cuisine—silky hummus, smoky baba ganoush, roasted pepper muhammara, crisp cheese rolls, and a honey-kissed feta fusion roll—while unpacking how a great spread (mezza) invites people to slow down and connect. George traces his path from culinary school in Lebanon to hotel kitchens in Iraq and Dubai, the...
Jacqueline and Wendy: Survivors of Human Trafficking and Domestic Violence are now ‘Thriving Twogether.'
Afternoon Pint
1 hour 20 minutes
3 months ago
Jacqueline and Wendy: Survivors of Human Trafficking and Domestic Violence are now ‘Thriving Twogether.'
Jacqueline's story will leave you speechless – trafficked for 11 years starting at age 11, explains how children in foster care become vulnerable to exploitation not primarily through drugs, but through their need for love and attention. Her journey from victim to advocate reveals both the horrors of human trafficking and the remarkable resilience of the human spirit. Meanwhile, Wendy shares her powerful transformation from addiction and homelessness while pregnant and fleeing domestic violen...
Afternoon Pint
With two pints of Garrison Red and a milky looking glass of Arak, we cheers (or Bisehtak) to Chef George Elias of Au Liban Lebanese Restaurant. We dig into the textures of Lebanese cuisine—silky hummus, smoky baba ganoush, roasted pepper muhammara, crisp cheese rolls, and a honey-kissed feta fusion roll—while unpacking how a great spread (mezza) invites people to slow down and connect. George traces his path from culinary school in Lebanon to hotel kitchens in Iraq and Dubai, the...
