FOOD Obsessed and hungry for more.
Past staff members that flew the nest, and we couldn't be more proud.
This is Lucas Kappers
The last service at ZZest. Lucas, Jason, Sam (of Sam’house Sauces!) and Justin.
Lucas Kappers was a former ZZest Chef. He worked that last night 9.16.17, the champagne was flowing and the cigars were lit! He later went over to Porch to get that up and running and then manned the kitchen at Cellar.
FU- Hey Lucas! When we last talked, it was 2017, which seems like a minute ago and at the same time seems like 1000 years ago. You were finishing up your time with us, getting ready to get married, and focusing on your family farm. "Us," meaning you worked at ZZest. During the pinnacle of ZZest is it was safe to say you were pretty focused on being a chef and cooking?
LK- Yes, I loved being in the kitchens. I started at Catering by Design as a cashier and worked my way to cooking. Then, Jeff Windt told me to head to the cities and learn all I could, so I did. I worked at Bar Lagrassa and later at Marin Minneapolis under Chef Gustavo Romaro. He later left and opened Calavera in Oakland, CA.
FU- When did you come to ZZest Cafe?
LK- I started in 2016. I left Minneapolis to be closer to home and went back to Catering by Design, but again Jeff told me to learn all I could. He suggested ZZest. I worked there until we closed. Now I'm at the farm doing Kappers Delivery Service.
FU- I asked you back then if any famous or not so famous Chefs influenced you? And you said…
LK- I really like Heston Blumenthal.
FU- I have to say I was unfamiliar, but I did a quick google search and found out The Fat Duck in the UK is his and is a 3 star Michelin restaurant. The website is wild, "At the Fat Duck, Heston and his team have created a menu unlike any other. Eating at the restaurant is a journey through a series of superbly executed and deeply delicious dishes. An experience filled with curiosity, discovery, and adventure."
FU- WOW! So you were all in when it came to being a chef! What foods started that for you?
LK— I started cooking out of the need for a job, and my love grew from there. I had no genuine interest in food prior.
FU- Haha, fair enough!
FU- Is there anything you miss about a restaurant kitchen?
LK- Basically everything. It would be easier to list things I don't miss.
Lucas and Jenna Kappers
FU- So you married Jenna, and life is good. Who cooks at home?
LK- We both do, we usually have limited time to cook and eat these days, so we are all hands on deck. She is the best Sous Chef.
FU- What's your favorite thing to cook or eat if Jenna cooks?
LK- It is difficult to pick favorites. I really like classic Italian pasta and, of course, bread. But pasta is definitely up there.
FU- Jenna plays a pretty big part in your business? Is Kappers Delivery you and her? So a separate business from Kappers Big Red Barn? Tell me a bit about it.
LK- I would say Jenna plays the most significant part in our business. Yes, the delivery sector of our business is run by her and me. We actually have some news regarding this.
A new Delivery Service from Lucas and Jenna!
FU- Cool, tell us!
LK- Both my wife and I are very excited. We have rebranded our food delivery service, now called Doorstep. We operate separately from Kappers' Big Red Barn as a grocery home delivery service. So there are a lot more items to check out!
FU- Yes, delivery is the way to go. I'm hoping to figure it out for myself. I just ordered some pork from you! I'm thrilled to get my hands on Pork and Plants' clean and delicious heritage pork. All I had to do is order online and remember to get my cooler out! Expanding on that, that makes total sense!
LK- Yes, it does. We realized for small businesses, access to regular customers is limited and often a challenge. For customers, shopping local is often the least convenient option for getting groceries. Our delivery service is here to bridge this gap and provide easy, convenient access to all. We took our family dairy's simple concept of milk home delivery and grew it to include everyone at the farmers market. We are passionate about high-quality, minimally processed products, as well as providing a transparent view of the companies producing them.
FU- I certainly understand all of that!
FU- What is the best part of owning your own business?
LK- It gives you a chance to create your own opportunities to grow and better yourself.
FU- What did you least expect, which could segway to what's the worst part of owning your own business?
LK- Sometimes, there seems to be more fires than extinguishers, which can get overwhelming.
FU- I hear you.
FU-Do you have any time for the cows?
LK- Yes, we still live right on the farm, and I honestly couldn't go very long without seeing them.
FU- Oh, I love that. I remember you had some favorites, Bruce and Kate. Plus, the mother and calves always had the same initials. That is so fun to know the inside story on that! Any favorites right now?
LK- Moana, Mel, Farrah, Brooklyn, and of course Martha May
Lucas and Adeline
FU- What are 3 things always in your fridge?
LK- Butter, eggs, and that oh so delicious Sam Sa'house Hot Sauces.
FU- Oh! Very cool; I almost forgot you and Sam did work together! I guess I have a photo to prove it! Yes, his hot sauce is pretty remarkable. I love it on eggs. Do you have a favorite way to use it?
LK- That's the best thing about Sa'house. You can put it on anything!
FU- We are all about Food Unions and are looking for the weird ones. The odd combination of flavors you eat (maybe alone) that you wouldn't usually boast about. Mine is cottage cheese and potato chips. So something like that.
LK- I don't have any particularly odd favorites, but I think I'd try Nutella on just about anything.
FU- Hmmm, Nutella on cheese curds? Maybe give it a try and let me know! JK
LK- Put it deep-fried on a stick, and you have a Midwest Classic.
FU- There you go; it's been a pleasure, Lucas. Please keep us posted on anything you and Jenna are doing new and exciting!
Just add a side of Nutella