This recipe gives back to Planned Parenthood.
“Health insurance is rare in our industry so Planned Parenthood is vital to so many of us restaurant folk. PP is pretty much always under threat, now more than ever (RIP RBG…) PP is committed to helping us all, no matter our gender identity, gender expression, and or sexual orientation.
It blows my mind (in a good way) all the services PP provides: birth control, std testing, UTI care, sexuality information, Pap smears, breast exams, HIV testing, male infertility and testicular cancer, transgender care and that’s just to name a few!
Reproductive rights are connected to civil rights and are essential for a strong community. My community deserves access to reproductive healthcare and education.
I am proud to support, fundraise and spread the word of PP and believe me, I’m not shy about it!” – Miranda Kaiser
CHEF & CO-OWNER MIRANDA KAISER’S STORY
Miranda Kaiser went to culinary school in the UK and worked many culinary-based jobs. In 1988 she went to Israel for what was supposed to be 3 months. There she met her husband Philip Kaiser who is from Tulsa. Just to make sure that she really loved him, she went backpacking around Europe, ran a kitchen for an English company in France for the summer, worked some crappy jobs in England, and then came to the conclusion that she did in fact love him! So she went back to Israel where she worked a few culinary jobs, got married, opened the first Internet bar in Israel in downtown Jerusalem, and then had a couple of sons with Philip.
In 2002 the couple moved to live in Tulsa where they had yet another son and then opened Cosmo Cafe & Bar in 2004. This much-loved, quirky spot had a great run for 15 years until they closed it in late 2019.
Because three boys and a restaurant weren’t challenging enough, in 2012 they opened Laffa Medi-Eastern Bar & Restaurant which is located in Downtown Tulsa.
In her free’ish time, she is teaching an after-school cooking class at various Tulsa Public Schools or is drinking gin somewhere.
They are happy, exhausted, and never opening another restaurant but truly enjoy what they do.