Comfort food with a Mediterranean flair

Neither business was originally in the plans for Koepp, a native of Sidon, Lebanon, who moved with her family to the United Arab Emirates in 1976.

"I barely spoke English when I came to the United States as a foreign exchange student," she said, remembering her early experience at Monterrey (Calif.) Institute for International Studies. "And I certainly didn't know what I wanted to do with my life."

Transferring to the University of Arkansas, Koepp met and married her husband David Koepp, a Spirit Lake native, in 1986.

Upon graduation, David encouraged his wife to find work.

"David was a businessman and he thought we needed to be a two-income family," Koepp recalled. "I reminded David that I still had a heavy accent and never held down a job in my entire life."

Finding her passion is hospitality

Despite that, Koepp applied for a waitressing position with the then-popular Steak and Ale chain of restaurants in the southern part of the United States.

"I had my hair done, my nails done and I bought a suit specifically for that job, all to be a waitress," she said with a laugh.

Years later, Koepp admitted that she was hoping a good appearance would prevent the restaurant's general manager from discovering she was a complete newcomer to the working world.

"I had to be completely upfront," she said. "I told him I never worked for a living but, if hired, I wouldn't let him down."

That did the trick.

"My dad built a very successful auto parts business," she explained. "My dad told me that if you're interested in something, work hard and develop a passion for it."

Koepp discovered her passion in the restaurant hospitality field.

"I love the hospitality side of restaurants," she mentioned. "I draw my energy from people."

As Koepp was working her way up the corporate ladder for several different restaurants, her husband was working on a sweet way to return to his Northwest Iowa roots.

"David acquired ownership of the Colonial Nut Roll, a company that sold a variety of candies to fairs across the Midwest in 1993," she allowed. "We moved to Iowa, I was officially out of the restaurant business and became a stay-at-home moms for our sons Zach and Alex."

Starting over in Northwest Iowa

In the years that she raised sons Zach, now 24, and Alex, now 20, Koepp still missed the excitement of business.

Once her sons reached high school age, she decided to take over The Market Deli in Spirit Lake. Two years later, she opened a full-service restaurant, at 1621 Hill Ave., across the street from the deli.

Rahab's Neighborhood Bistro is known for its Mediterranean take on American comfort food.

"I've lived in Northwest Iowa for more than 20 years and I've seen so many changes in the way people eat," she said. "They are much more willing to try new flavors."

Among Rahab's most popular meals are the Mediterranean Panini (hummus, roasted vegetables, feta cheese and basil served on grilled bread); Cashew Pesto Salmon (broiled salmon served with wild rice, grilled asparagus and a homemade hollandaise sauce);and Lebanese Lamb Chop (a classic Lebanese dish grilled and seasoned with  rosemary and thyme, served with yam quinoa and a beet gastrique).

"People expect quality food and exceptional ambiance when they go to Chicago or Minneapolis," Koepp noted. "Having such meals and amenities available in Spirit Lake is quite special."

The positive response to Koepp's International take on comfort foods has inspired her to give a Mediterranean take on classic pub food at Rabab's at Brooks, located at the Brooks Golf Club, 1201 Brooks Park road in Okoboji.

Gourmet pub grub

Opening the business in April 2014, Koepp said she is looking forward to "classing up" the old-fashioned sports pub.

Among the more intriguing meals are the Bogey Burger (all-beef patty served with lettuce, tomatoes and onion on a salted pretzel bun); the Eagle Sandwich (grilled chicken breast topped with a lemon basil aioli on a pretzel bun); and a Sundae Funday (slow-cooked prime rib, sliced and layered atop a smashed potato smothered in a Guinness demi glace and crowned with a grilled scallion creme which, despite its name, is available every day of the week).

"Both Spirit Lake and Okoboji experience an influx of tourists every summer," she said. "These people are expecting classic Midwestern meals but they also want us to use the freshest ingredients and exciting new recipes."

Koepp reflected for a moment.

"That's also the kind of food that excites me," she said. "I always try to mix things up."

In many ways, Koepp is still following the advice her father gave her.

"When I came to America, I didn't think I'd live in the Midwest," she admitted. "But I fell in love with small town living and enjoyed raising my family here."

Likewise, Koepp could not have imagined a life as a restaurateur when she applied for her first waitressing job.

"I think about my restaurants all the time and I love it," she said. "I've worked hard and I have found my passion."