Zanavoo's chef says service is about finding your niche

By Dave Noack

December 20, 2005 | Take a drive a few miles up Logan Canyon and you'll find one of Cache Valley's oldest restaurants. Take a drive during dinner hours Thursday through Saturday and you can enjoy world-class prime rib.

However, despite the hours listed outside of the door, it is possible to drive past Zanavoo on the second Sunday of the month and find a parking lot clustered with cars, glowing lights from the windows, and smoke piling out of the chimney. Inside you'll find owner and chef, Casper Berry, mingling with residents while they feast on a buffet-style dinner.

The event that takes place at 5:30 p.m. is open to all widows and widowers of Cache Valley, free of charge. According to Berry, this monthly dinner is what he calls his service niche.

"I decided a long time ago that service was important," said Berry. "Some people can mow lawns or do something else, but this fits me. This is what I can do."

His motivation for supplying the feast came when he noticed that those who have lost their spouses have a hard time feeling like they fit in at many social events. He saw that this group was unique with their situation and needs.

"I don't think we can comprehend being alone," said Berry. "24 hours is not 24 hours. To someone who's alone, it's like 40 hours."

For nearly six years, Berry has been donating various leftovers from parties and events throughout the past week, that would otherwise be thrown away. December's feast provided chicken cordon bleu from Abbey Carpet's employee Christmas party. A typical dinner may feature many different types of meat; including chicken, pork, turkey, or prime rib. On the side, one may sample hot rolls, salad including "Casper's famous dressing," and a dessert to complete the meal.

To assist Berry with the Zanavoo singles dinner, two sisters from Nibley volunteer for this once a month occasion. Schelly Pitcher, who was a former part-time employee of Berry's, has been helping out for almost three years with the dinner. Her sister, Rindy Anderson, has been assisting for a year and half. Both feel, although they are not paid, that they receive ample compensation by how they feel and by getting to know the dinner attendees. Tips for service are not accepted, although sometimes they slip through.

"One time one of the ladies came up to me and gave me a hug, as she usually did as she left, and she handed me an envelope. Inside the envelope was a note that read 'Thank-You,' along with two one-dollar bills," said Pitcher. "I came home and told my husband 'That's why I do this.' I still have that note and both of those dollar bills."

Berry, who grew up in Mississippi, insists that he puts on the event for himself and not for those who come eat. He said his payment comes from how he feels when he goes home and that the joy he feels inside outweighs what the widows and widowers get out of it.

However, any regulars of the dinner may be quick to disagree. Marcia Cluff of Providence, who has been coming to the dinner for almost three years, says that this is a special event for all who attend.

"This is a great thing for these ladies," said Cluff. "They can come, visit with others in their situation and they don't have to cook. They can come and just have a good time."

Many, along with Cluff, are in awe of the dinner as well as the owner. Erin Kirk of Providence also enjoys the event and feels strongly about the character of Berry.

"Casper is great," said Kirk, "To open up his restaurant and use his time and talent to do something like this, that takes a really special person."

Berry was first introduced to cooking while working at a seafood restaurant in Salt Lake City. From then on, he has been involved in the restaurant business. Mostly cooking, as he has worked for Little America and in various states aside from Utah, including Montana and Wyoming. He has been the cook and owner of Zanavoo for close to 16 years.

During his time, he has felt a strong bond to his singles dinner and its attendees. He said, "All of these people are real and genuine."

He said that a lot of good and exciting things happen as a result of the event, including marriages. But unfortunately, marriage will cancel any widow or widower's open invitation.

He feels that Zanavoo, which also features a lodge with 11 rooms, is successful because he sticks with what works. Berry said that they never serve meat that has been frozen and they make it a point to put all of his top-choice meat through a 4-week aging process.

Zanavoo and Berry will put their aging process to good use as they have 32 parties scheduled for the last two weeks in December before the 23rd.

Amongst the many compliments Berry is certain to receive from these parties, perhaps it's safe to say than none will come close to giving him as much satisfaction as the one he hears from the elderly lady exiting the doors on the second Sunday, who exclaimed with a smile, "This gives us old people something to look forward to!"

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