A meal prepared in Elmira Avetian’s Glendale home illustrates the League of Kitchens’ mission: teaching regional specialties via immigrant cooks from all over the world.
Elmira Avetian shows students of the League of Kitchens cooking class how to prepare the ingredients for a Georgian dish right out of her own home.
Ariel Sophia Bardi takes part in Elmira Avetian’s home-cooking class in Glendale organized by the League of Kitchens.
A whole baked trout is one of six dishes in Elmira Avetian’s cooking class organized by the League of Kitchens.
Elmira Avetian shows students how to prepare fish the Georgian way during a League of Kitchens cooking class in her home.
Turkish coffee is prepared with Georgian dessert during a cooking class in a Glendale home.
Students in a League of Kitchens class learn how to make a Georgian dish from start to finish.
Elmira Avetian, center, explains Georgian cuisine to participants in a home-cooking class organized by the League Of Kitchens.
Elmira Avetian’s cooking class includes techniques on chopping vegetables.
Elmira Avetian reads her students’ future in their coffee grounds.
Students get their hands dirty at Elmira Avetian’s cooking class in her Glendale home.
Dessert is on the menu at Elmira Avetian’s home-cooking class.
A hallmark of the Georgian table, pkhali incorporates a mixture of ground vegetables. Avetian’s version is made from kidney beans with pomegranate seeds sprinkled on top.