Indigo 52 Chef Kadel Woody
Chef Kadel Woody got his start in the food industry as a bus boy at Olive Garden when he was around 15 years old. “It was truly a blast,” he shares. “That’s when I fell in love with kitchen culture and the ‘family’ aspect of the job.” Woody would go on to work various jobs in the food industry until one day he realized that his true strength was in the kitchen. After he lost his grandmother, Woody joined his mother in a group medium reading where his grandmother came through and shared that he would soon be very happy and successful in some sort of niche of healthy cooking. “Clueless to what that meant, I continued my current sous chef position at Widow’s Tavern and Grille, then moved on to sauté chef at Two Rivers Brewing, just to end up at Indigo 52 a month after they opened,” he shares. “I was attracted to the restaurant because indigo is the color of the third-eye chakra, and I just so happen to have the symbol for that chakra tattooed on my hand. It was a sign to me in a way. Once I interviewed with [owner Felicia Rocchino] and learned that it was a gluten-free and vegan restaurant, I treated that as a divine confirmation that I was where I was supposed to be.”
With Rocchino, Woody works tirelessly to provide the best possible service. “This is a full-time dedication for us,” he says, sharing that he works while the restaurant is closed to prepare food ahead of their busy times. “I personally make each dish with an elevated passion and care when you order, and my partner Felicia goes above and beyond to personally test food for gluten contamination and to educate our guests.”
Indigo 52 bills itself as 100-percent gluten- and dairy-free as well as peanut- and shellfish-free. Woody himself sticks to a diet free of dairy and red meat. His favorite food to make at home is pizza with his daughter. “We go to Giant, get the premade dough and have a pizza and movie night,” he says. “Nothing’s better than that.”
The dish he’s sharing today is for butternut squash coins with apple and cabbage slaw and a drizzle of cranberry date compote. “Don’t be discouraged,” Woody ensures. “It’s very simple to put together. There’s more time involved in the preparation than the cooking.” Woody says the main thing to keep in mind is that the ingredients will naturally do their thing, so use hardly any salt or extra seasoning: “The more natural the better. But that means everything needs to be cooked properly.”
Woody recommends pairing the dish with a dry riesling or pinot noir, both which he says bring a nice balance of sweetness and acidity.
While Indigo 52 has discontinued its dine-in service, Woody and Rocchino are shaping the business around the ever-evolving food industry based on demand, regulations, inflation, assets and opportunity. “Not to ease our own difficulty, but to ensure we are able to continue to serve our community and that business continues to grow,” he explains. They’re excited to focus on catering, hosting private events and supplying allergen-friendly products to other businesses while also expanding their offerings to include premade meals to go, cooking classes, pop-up events and private chef services. “I’m very interested in relating with people and helping them have meals that they love and can’t eat anymore due to allergies and disease,” he shares. “Even if I have to come to a client’s house and cook for a private occasion, I will.”
Woody can be reached on social media and via email at kadelwoody6@gmail.com.
52 S. Main St., Nazareth 610.365.2026 | indigo52.cafe
indigo 52 dish
Grilled Squash Coins
- 1 large squash
- 2 Tbsp. olive oil
- 1 Tbsp. minced garlic
- Salt and pepper, to taste
Preheat a grill to medium-high heat.
Slice the squash into
¼-inch-thick coins.
In a large bowl, combine the olive oil, minced garlic and salt and pepper.
Place the squash coins in the bowl and toss to coat.
Place the squash coins on the grill and cook for 3–4 minutes per side, or until lightly charred and tender.
Apple Slaw
- ½ large head cabbage, shredded
- 2 large carrots, grated
- 2 large apples, grated
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- 2 Tbsp. balsamic glaze
- 2 Tbsp. vegan mayo
- ½ tsp. salt
- ¼ tsp. ground black pepper
- 2 Tbsp. chopped fresh parsley
In a large bowl, combine the shredded cabbage, grated carrots and grated apples.
In a small bowl, whisk together the olive oil, apple cider vinegar, balsamic glaze, vegan mayo and salt and pepper until combined.
Pour over the cabbage-carrot-apple mixture and toss to combine.
Sprinkle the parsley over the top and toss once more.
Cranberry Date Compote
- 2 cups fresh cranberries
- 1 cup pitted dates, diced
- 1 cup apple cider
- ½ cup water
- ½ tsp. ground cinnamon
- ½ cup of white wine
Combine the cranberries, dates, apple cider, water and ground cinnamon in a saucepan over medium-high heat.
Bring the mixture to a simmer and cook for 10–12 minutes, or until the cranberries have softened and the dates are tender.
Deglaze the pan by stirring in white wine.
Lower heat to simmer and allow to reduce. Remove from heat and let cool—thickness will increase during cool down.
Drizzle compote over dish.
Plate however you desire! Woody enjoys making this dish as tall as possible for his signature style, which he calls the “bigger than food" effect.
Published as “Beyond the Menu” in the April 2023 edition of Lehigh Valley Style magazine.
