Whether it is because of war overseas, or a simple brief lodging for academics, there is no doubt that Sioux Falls is a melting pot of cultures. Students from all over the globe attend LHS, including Junior Daviti Revazishvili. Hailing from Telavi, a small town in the middle eastern country of Georgia, Revazishvili had the privilege to present his culture to his General foods class.

Revazishvili spoke on the cuisine of Georgia. Most dishes from Georgia are very similar to other eastern European dishes. Because of this, some of the plates may seem familiar.

The mtsavi, which is like an eastern European shish kabob, looked exceptionally tasty and so did the bazhe sauce that Georgians would consume as a side to fish. Revazishvili also talked about the importance of wine in Georgian culture, as citizens of the country tend to create their own.

Students in the class were able to try Churchkhela, which is very time-consuming to create. Churchkhela is basically a bunch of walnuts dipped in grape juice and then dried. After the dish is dried, it is then dipped again into grape juice until it is dried, and the process is repeated until the walnuts  are completely buried within the grape juice.

One dish that really stood out was the khinkali, which is a georgian soup dumpling. Georgians tend to eat the dumplings plain with no other sides. Khachapuri adjaruli is a dish that is beginning to be implemented within American culture; it is essentially a bread boule filled with various types of cheeses.

“[My favorite part about Georgia] is the cuisine,” said Revazishvili. “The best dish is khinkali, it is my favorite.”