“I don’t want you to just follow the recipe because it’s there,” Katherine Haidar says in an interview on Fox 59. “I want you to add your taste to it.”
Katherine, the owner of Cooking Greek, draws on a passion for the traditional recipes she learned from her Greek-born parents. She began cooking at age 8 and lets that experience shine through while leading hands-on classes.
Katherine also brings that same dedication to authentic Mediterranean tastes to her adjoining eatery, where diners welcome plates filled with bites of roasted lamb, garlic, and eggplant. Many entrees are gluten-free; chefs infuse their signature lemon chicken with a blend of citrus and greek spices, and stuff dolmades with a wheat-free combination of rice, beef, and vegetables before tucking them into the oven.
Since 2009, Saffron Café in downtown Indianapolis has been catering to guests who crave traditional Moroccan/Mediterranean cuisine. With a sunset pictorial featuring shadowed characters and camels on its northside exterior, plus brilliant red coloring opposite, Saffron Café is easy to spot along Fort Wayne Avenue, though nearby parking can be hard to come by. Serving lunch and dinner from Tuesday through Friday and dinner only on the weekends, the restaurant’s interior sticks close to its theme, thanks to chandeliers, table settings and mirrors obtained directly from Morocco. The menu features various stews, kebabs, gyros and pasta along with chicken, beef and seafood delicacies. Few can resist trying deserts that include tiramisu and baklava.
Bites of Bloomington Food Tours introduces groups to foodie destinations off the town's beaten paths. On Saturdays, tour guides and participants head out to savor treats such as Turkish cuisine at Turkuaz Café, baked goods at Sweet Claire Gourmet Bakery, and ice cream at The Chocolate Moose. Groups learn more about Bloomington's neighborhoods, too, as the guides point out interesting historical and architectural sites along the way.
Growing up in his mother's kitchen in Western France, Laurent Robic developed a natural enthusiasm for fresh food made tenderly from scratch. After attending culinary school, Robic minced and sautéed his way across Europe, picking up knowledge of different cuisines and broadening his foreign whisk collection. Eventually, Chef Laurent traveled to the states with his wife. Today, he's amassed over 20 years of professional experience, which he passes on to students of all ages and experience levels during an ever-rotating lineup of demonstrative and hands-on cooking classes. Whether he’s passing on the secrets of winter soups and stews, demonstrating the versatility of chicken’s many kitchen uses, or unlocking global tastes with country-themed courses, Chef Laurent honors his art with patient, friendly instruction. A noted chocolatier, he also lovingly crafts French-style truffles out of Ecuadorian chocolate certified by the Rainforest Alliance.