Ellena Haile, owner of The Blue Nile, an Ethiopian restaurant located on Centre Street in Jamaica Plain visits The Chefs’ Table Series kitchen studio at the Loring-Greenough House to instruct co-host Joe Murphy and guests how to make Mesir Wet – split red lentils cooked in spicy hot berbere sauce. She explains how Ethiopian Food is layered cooking, very flavorful and how healthy the ingredients are for people.
Cooking Ethiopian Cuisine with owner Ellena Haile of The Blue Nile
Craft Beer Pairing: Rob Costa of the Massachusetts Beverage Alliance explains to co-host Carol O’Connor how Foolproof Brewing Co.’s La Ferme Urbaine pairs well with The Blue Nile Restaurant’s Ethiopian dishes. FoolProof is a local brewery from New England, located in Pawtucket Rhode Island. La Ferme Urbaine is a farmhouse ale, light-bodied malt ale, featuring a complex blend of German hops, pilsener, rye, oats and spelt. Rob chose this type of ale due to its complexity in blends which would work well with the many flavors of the Ethiopian dishes.
Wine Pairing: John-Paul Kaminga, wine sommelier and wine manager at Blanchard’s Wines & Spirits in Jamaica Plain shares with co-host Carol O’Connor why Ostatu Rose 2013 pairs well with the Mesir Wet dish prepared by the owner of The Blue Nile. This rose offers berry flavors that John-Paul explains in depth works with the Ethiopian dish’s ingredients.
Restaurant Interview: Carol O’Connor visit Yosef Haile, Elena Haile brother at The Blue Nile, 389 Centre Street in Jamaica Plain. Josef explains to us about the food served at The Blue Nile, and how people can eat the food with an Ethiopian bread called Injera. Josef gives Carol a history lesson about Ethiopian by discussing the Ethiopian instruments and photos of the Kings that decorate the restaurant.
