Not even Donald Trump’s vague threats of war with Iran can ruin the third annual Chefs Without Borders dinner. Back in August, chefs in Tehran prepared Pacific Northwest meals using recipes by Seattle’s own chef Dezi Bonow of the Carlile Room. Now Bonow will make dishes from Iran. Working from recipes translated from Farsi expressly for this dinner, Bonow will cook up a saffron scented banquet of kebabs wrapped in eggplant and salmon along with other Iranian delicacies. The theme of this year’s dinner is "peace," and it’s not just a platitude. It is only possible to enjoy all of these barberry, cardamom, cumin, and rosewater-filled dishes because the US and Iran are not currently trying to destroy each other. Let’s hope it lasts. by David Lewis (Duplicate)