Traverse City Record-Eagle


April 25, 2013

Caterer draws on roots — her own and others' — to create meals


Karam not only caters large events, but often cooks for private homes, stocks refrigerators on a regular basis and teaches cooking classes.

“I even plan a menu for an over-the-road truck driver who delivers cars all over the country. He has a microwave and refrigerator in his semi and I prepare fresh and healthy options for his weekly jaunts,” said Karam.

The busy chef can be also found selling her traditional Lebanese tabbouleh and hummus at the indoor farmers market in The Mercato at The Village at Grand Traverse Commons in Traverse City on Saturdays.

She uses her grandmother’s recipe for the Middle Eastern salad traditionally made with bulgur, mint, parsley and tomatoes, and painstakingly removes every stem from the parsley before chopping it.

“To this day I pick it head by head like my grandmother did,” said Karam. “I’ve got it in my head that I can’t have a stem or it will ruin the whole batch.”

Karam also prepares dinner for Left Foot Charley Winery at The Commons every Thursday from 5-7 p.m. She takes diners around the world with weekly offerings like chicken pad Thai, Lebanese night with kibbeh and roasted root mash, and Mexican night with pulled chicken tacos, Mexican slaw and roasted pepper salsa. She always includes a vegetarian option as well.

While reservations aren’t required, the meals are limited and she often sells out. Cost for the single dish ethnic menu is $15, which includes a glass of wine or cider.

"We usually plan about a month ahead, but love to take requests from our guests that join us,” said Karam.

To make a reservation at Left Foot Charley or find out what’s on the menu each week, call 935-0500.

Lubia (Green Bean Stew)

1 T. butter

1 large sweet onion, sliced

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