The men gathered at Subway, but it wasn’t the same. The women — two groups who got together over coffee at 8 and 9 a.m. daily — met less often.
Other than Subway, the only other option for food was the town’s bar — until October when Scheppmann reopened the Cup N’ Saucer.
“This town owes him a great deal for opening this place,” Klukow said.
A new lifestyle
The Lintelmans won the cafe because of their background in restaurants and management and their desire to be part of a rural community, Scheppman said.
Seth, 32, the cafe’s chef, was the executive sous chef at the Lafayette Club on Lake Minnetonka for the past nine years, and Elizabeth, 29, has a master’s degree in business administration.
Seth feels strongly about their daughter being raised near family in a close-knit community and learning the farmer work ethic at a young age, just as he had.
People ask Elizabeth how she’ll adjust from city life to a small town, but she’s excited: “I like the slower pace.”
As important as food quality and prices are, the most important thing, Scheppmann said, is the Lintelmans’ ability to blend into a new community.
“They want to see their businesses succeed, and so I think they’ve really rallied around us,” Elizabeth said.
That showed this week when the Theobalds brought them some of their rhubarb, which they used in an upside-down cake and a crisp.
A new menu
The Lintelmans want to use fresh produce from farmers in the area for as much of their food as possible — something that Seth says not enough restaurants are capitalizing on.
“I pulled these out of my dad’s garden yesterday,” Seth said, snacking on leftover slices of radishes he had used for Thursday’s special: pork loin chop with spaetzle tarragon, butter-roasted radishes and orange vinaigrette.
He ran out of the special before the modest lunch rush was done.
His biggest hurdle is making people understand there’s other food out there. It’s a balancing act between giving patrons what they expect and introducing them to new foods.
“He’s a very good cook … We would never have anything like this,” said Klukow, as she took a spoonful of her carrot ginger soup. “He’s trying some new things, which is good.”
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