Kitchen Memoirs are a collection of stories about the people and dishes who have inspired me most in the kitchen. Each month I will share a new story about one of these people accompanied by one or more recipes. This month’s story is about Morgan.
Zest For Life
When you hear the phrase, “zest for life”, a handful of people you personally know that emulate this expression may come to mind. “A feeling of enjoyment and enthusiasm for life” is how it’s technically defined. My favorite description is, “Not approaching tasks or activities halfway or halfheartedly”, which my dear friend Morgan epitomizes. Day in and day out, Morgan not only seeks out experiences that bring her joy, but her life’s work has become creating these moments for others as well.
To her, life isn’t just meant to be lived: it’s meant to be loved.
The Foundation
Morgan and her sister Leah were born in Breckenridge, Colorado to their two transplant parents. Their Father, Bob, hailing from Southwestern Minnesota, and Mother, Jill, from Edwardsville, Illinois. Bob had attended Moorhead State University with my Dad before heading west in search of larger “hills” to ski. Jill’s youth was primarily enjoyed outdoors, which made a move to Colorado come as little surprise to family and friends, although her Geology program made it a simple decision, too. On one of their first dates, Bob likes to tell the story of how equally impressed and confused he was when Jill served some exotic dish to him: a steamed artichoke with dipping sauce. Whether it was the fascination with her culinary prowess or simply true love, it wasn’t long before they moved in together. Although, this may have come as a surprise to them both. Jill’s out of state site she was to be working on for 3 weeks a month, which simultaneously served as validation that they weren’t moving too fast (“We’ll only be roommates 1 week each month!”), was unexpectedly closed. Suffice to say, they’ve lived happily ever after ever since.
From Denver they moved to Breckenridge, then on to Dillon, and finally they settled in Grand Junction, where they’ve lived for the past 28 years. Bob and Jill have owned their own company for years, which has undoubtedly influenced Morgan’s own entrepreneurial spirit.
Jungleroni & Taco Tuesday
Morgan reflects on the wholesome meals both her Mom and Dad would prepare growing up. “I absolutely grew up in a house where we ate well. I can maybe count on one hand the amount of times we went to a fast food restaurant: my parents were always happy to make meals.” Mealtime was never pretentious, but rather simple. Perfectly seared flank steak in the summer, omelettes on Sundays, Jungleroni (a Bob Jappe original), and a dinner schedule that Morgan and Leah were unaware of until they were teenagers. “One time we asked, ‘Hey Mom, what’s for dinner?’ She said, ‘Well, it’s Thursday. We’re having spaghetti: the same dinner we’ve had on Thursdays for the past 15 years.’ She then proceeded to rattle off every day of the week with its corresponding supper: Meatless Mondays, Taco Tuesdays…every day of the week in our childhood we had the same thing, we had just never picked up on it!”
Though her role in the kitchen was traditionally “child-like” growing up (shucking corn, peeling potatoes, or boiling water), her skills in the kitchen have transformed over the years with ongoing education and curiosity. Her first job was being a hostess at Gladstone’s, an American grill in her hometown. This job, coupled with performing and serving for 8 shows a week at the local dinner theater marked the beginning of a 15+ year career in the food and beverage industry, which ultimately laid the foundation for her passion for entertaining.
Order Maker, Not An Order Taker
As Morgan graduated high school, part of her wanted nothing more than to uproot her life, move to New York, and be on Broadway. Being classically trained in music and having been in countless productions already, she knew she wanted to be on a stage. However, with a little convincing from her parents, she decided to pursue a degree from the Lamont School of Music at the University fo Denver.
As she was entering her Sophomore year, her sister Leah moved back to Denver. It was an obvious decision for them to move in together, given their incredibly close relationship. Although, living together proved a little more challenging than either could have anticipated. “Being roommates was not great, although we’re very close. We were in two different phases of life: I was just learning to be independent, and she had 3 years on me.” This living arrangement didn’t last long, although, they moved on to to their next home together. This time, however, they found an arrangement that worked much better for them. “We found two separate apartments one door down from one another at The Gardens. They were these adorable three story walkup apartments. It was perfect: we had our own space to retreat to, but Leah was still over every morning for coffee.” Living together wasn’t their only source of closeness, however. Both Morgan and Leah worked at The Keg, a Steakhouse in Denver. Morgan eventually went on to be a cocktail waitress, where she received structured training which imbedded in her the importance of service. “As hard of a time as the service industry gets, it truly teaches you so much about people, the artistry of food and flavors, and what makes a good meal. It definitely laid the foundation of an appreciation for a fine dining experience.” Additionally, it taught Morgan to be “an order maker, not an order taker”, a fact that she and Leah laugh about.
Morgan recalls how her cooking evolved during this phase of her life, and a few stories her family won’t let her live down. “One time I really wanted to make my boyfriend a special meal. I wanted to do something fancy, so I found a Rachael Ray recipe for chicken thighs and peas. It was simple, but the fact that I was cooking was a big deal. It turned out terrible!”, she laughs. “And this sweet man, he ate his whole serving and asked for seconds. Leah came over the next day and said, ‘What the hell is this?!’ My reputation for cooking since then became chicken thighs and peas.”
Eventually, the time had come. Morgan made the decision to move to New York City, though it didn’t come easily. The part of her that wanted to stay as close to her family as possible was being challenged by that other part: it was time to take a bite out of the Big Apple.
New York City: The Formative Years
Before moving, a friend helped Morgan secure a job at a restaurant. Upon arriving for her first day and receiving a quizzical look from the host, Morgan discovered that the manager that had hired her was no longer employed at the location. And worse, the restaurant had no need for her. In a panic, she sought out other jobs with a steep rental payment looming overhead. The first job offer she received she snatched up: a barista at Le Pain Quotidien. “It was on 57th and 7th, right near Broadway, so it was a very busy place. Shifts started at 6 am and I had to wear a HAT”, she exclaims dramatically. “It was New York, so this will come as no surprise, but I remember the employees showing me the ropes and the routines, one of which making sure I bang the cupboards before opening them, since there was likely a mouse inside”, she laughs. “But then you realize that’s everywhere!”
Following her 6 week externship at Le Pain, Morgan landed a job as a manager at a boutique hotel lounge. Hotel Roger Williams wasn’t exactly on the map as a location where one could expect a fine dining experience, but when someone ate there once, they were bound to return 4 more times the following week. “My manager, Shelley, championed this place. She crafted the drink menu, personally picked up pastries from Ceci Cela for the weekend brunch buffet, and she had the staff regularly do wine and sake tastings. She was totally dedicated to creating and sourcing the ultimate experience. She was meticulous about this: even the room service trays had to have the salt and pepper shakers as such, a nice note…it was all part of it.” The passion oozes from her as she reflects on this impactful moment in her career. It’s evident that while each chapter of Morgan’s life has taught her something about creating a culinary experience, this is truly the one that instilled the importance of excellent service.
If Gladstone’s was Morgan’s introduction to the food and beverages industry, The Keg instilled the art of cocktails, Hotel Roger Williams taught the importance of service, then Dos Caminos was the place that Morgan put all this education to practice and flourished. It was the restaurant where she learned that “Yes, Chef” is the only appropriate response to the head of the kitchen, the acrobatics that may be necessary in some small bars, a true love for tequila, and the endurance required to be an amazing bartender. It’s where she enjoyed countless family meals, experienced the thrill of habanero salsa spilling down her shirt (multiple times), as well as John Mayer telling her she, “looked familiar”. Of all the memories from this establishment, one that will never escape her memory is the recipe for traditional mole sauce. She crafted a poem to help her memorize the restaurant’s recipe, which she can recite on demand to this day.
As you might imagine, Morgan’s craving for home was becoming too ravenous to deny. After a two month sabbatical in which Morgan and Leah moved to San Diego for a summer of sunshine, surfing, and shrimp tacos, she returned to New York, although not for long. Leah was pursuing her Doctorate in Minnesota, and a unit in her apartment building opened up. After Morgan’s seasonal job with the Rock n’ Roll Marathon had ended, it was time to move on to the “Minne-apple”.
Reconnected In Minneapolis
As history had proven, Morgan and Leah as roommates was less than ideal for both parties. However, living as neighbors was how they thrived as sisters and best friends. Leah’s building had an open unit right across the hall from her own, which is exactly where Morgan moved.
As she always did, Morgan held a number of jobs at one time when she moved to Minneapolis. She worked at a couple different marketing agencies over the years, all while bartending at a number of local establishments. She was always moving, and always doing. Eventually, she co-founded an event company, Brewery Running Series, which hosts incredible running events in partnership with breweries. She continued juggling multiple jobs until the day came for her to dedicate herself entirely to her company (which is now in 20 different states!).
Having the Jappe sisters in Minnesota was a huge treat for me and my own sister, Stacy. The four of us would go to concerts, meet for drinks, and during the holidays we would celebrate together with an event we dubbed “The Holidazzler”. This festive get together included a quick visit to the Holidazzle parade followed by an evening of delicious food and drinks. My and Morgan’s recollection of these get togethers couldn’t be more different. “I remember having you and Stacy over for the Holidazzler, and I didn’t know anything. I remember making cocktails, but I don’t remember what food I would have made”, she says with the hint of a question in her voice. My memories of the Holidazzler are filled with examples of Morgan being the most gracious, thoughtful, relaxed, and over the top hostess. The appetizers she planned, the cocktail garnishes, the music: she truly crafted the magic that was the Holidazzler by creating an experience for us, her guests.
Savor The Experience
Though the education that came with her service industry career was formative, her true love for food was bolstered through her travels. Having family in France meant that Morgan’s passion for international travel began at a young age. And of course, with each trip comes memories of food. “I remember traveling to France when I was a kid. My uncle’s friend, Bernadette, cooked us a traditional 7 course French meal. And European meals aren’t the ones you rush. There’s so much tradition behind the dishes, when you serve them…it’s just classic and amazing.”
She also reflects on a more recent trip to France. “A couple years ago I was in France for work and ended up traveling around afterward. My uncle and cousins took me to this restaurant that was about as big as my kitchen. It had 5 tables, 2 of which we took up. It was run by a husband who was the maître d, and the wife who cooked. It was the most amazing meal of my entire life. It wasn’t complicated: it was very simple. But it was just done perfectly. Traditional French meals take forever, and that’s the point: you’re just totally lingering and enjoying the experience.”
Three Little Bears
Having our own adventures together to reflect on, we realize that food really is in large the reason we travel. We have fond memories of our families renting a houseboat on Lake Powell when we were about 10 years old: the sizzle and char of the fajita peppers being grilled on the back of the boat branded in to our memories.
In recent years, we, along with our friend Jenni, have gone on countless adventures, primarily out West. We’ve gone to Montana, where we ran a half marathon through the mountains during a rain shower, enjoyed a s’more while watching a welcoming ceremony on the Blackfeet Reservation, prepared a campfire meal at a tiny house, and sipped celebratory beers after multiple grueling hikes.
We’ve traveled to Arizona and Utah where we again ran a half marathon (but with much more ideal conditions), sipped early morning coffee while watching the sun rise over Boynton Canyon, ate everything on the menu at Eloté in Sedona, and nibbled on plenty of road trip snacks.
While we may not get to travel nearly as much as we would prefer, we still find ways to make meaningful moments special at home. There have been a number of unbeatable meals at restaurants in the Twin Cities, our favorites including Grand Café and Colita. We’ve transported ourselves to India and Italy through meticulously planned traditional menus, ingredient sourcing, and music and movies. We’ve even hired someone to do henna for us!
What Is Culture If It Isn’t Food?
When asked which cuisine is her favorite, she doesn’t skip a beat. “French”, she says firmly. “It’s such a formative cuisine. It’s the foundation that classically trained chefs build their education on”. She talks at length about how passionate she is in different culture’s traditions, routines, and rituals. “I find food and culture fascinating: the history behind it is so interesting to me. What is culture if it isn’t food? For example, in Spain, 4:00 means siesta. The entire town goes for a nap, and then they go for a drink and a snack. In England, there’s afternoon tea. I’ve always lusted for a tradition like that, but then I realize that we already have that in a way. What about the ritual of brewing your morning coffee? Or that glass of wine at the end of the day? I try to remind myself that I have these small rituals of my own already.”
Morgan always was enamored by the way in which Anthony Bourdain experienced a place. “You could tell it wasn’t just for airtime: he was genuinely going to these places, meeting these people, and trying these things for his own benefit and enjoyment. He was living.” She recalls a moment in time when she herself wanted to be a travel guide. “Whenever Leah would come to visit me in New York I would make us an entire weekend itinerary. She would laugh, but it brought me so much joy to map out where we would go, what we would see, what we would eat: I just loved it!”
Her wanderlust doesn’t exclude her own backyard, and it certainly isn’t something to simply check off a list. “I don’t like to make bucket lists for myself. There aren’t a lot of things I just want to “check off”: I want to do, take it in, I want the whole thing. I have a hard time thinking about people who just check things off saying, ‘Ok, seen it. Ok, been there’. It should be truly absorbed: it should be experienced.”
She reflects on conversations she’s had with locals during her travels that have left her baffled. “What do you mean you’ve never been to the Empire State Building? What do you mean you’ve never been to the Cliffs of Moor? It’s not just doing or seeing the thing either: it’s the experience of waiting in line, going up the elevator, looking through the viewfinder.. it’s all part of it. When you rush through it, it’s not the same.”
Morgan, The Experience Maker
When Morgan and I began discussing ideas for what we wanted to make together, the list became long, and quite quickly. I ultimately told Morgan that I was placing creative direction solely in her hands. “Make what you like to make most!”, I exclaimed, knowing already that I should buckle up. After telling me that she had changed her mind about 10 times, she shares what’s on the menu:
Afternoon Tea
- Roast Beef Tea Sandwiches on Rye with Mayonnaise and Chives
- Chive and Sesame Butter Tea Sandwiches with Radish and Microgreens
- Fig and Prosciutto Tea Sandwiches with Gorgonzola and Honey
- Variety of Scones: Ginger Blueberry and Maple Cinnamon Pecan
- Biscotti and Palmiers
- Mini Desserts
- Black Tea served traditionally with lemon, milk, and honey
- Ginger Champagne Cocktails (“Because we have to”)
Charcuterie and Wine for Happy Hour
Dinner
Roast Chicken with Root Vegetables
Spinach and Tomato Salad
Homemade Sourdough Bread
Dessert
Poached Pears with Saffron Whipped Cream
With my mouth on the floor, she exclaims, “Well, let’s do it right!”
Taking It To Another Level
“I’m always ready for a Champagne Cocktail”, I respond when she asks if I’m ready for one at 11 a.m. Her dog, Rudi, who will be at our feet the entire day, barks in agreement. She swings around the corner to her bar where she stores every knick knack you could expect for entertaining. She returns with two stemmed champagne flutes, orange bitters, and Domaine de Canton (a ginger liqueur). She grabs a chilled bottle of Prosecco from the refrigerator and candied ginger from her walk in pantry, where her cat, Zeus, sits regally watching us. She pours our cocktails, we toast to a delicious day, take a sip of our crisp and slightly sweet potables, and get to work.
As we mix, glaze, and arrange we talk about menu planning and what goes in to preparing for a gathering. “Well, I got the idea to make these scones last night at midnight”, she laughs. “I tend to overdo things, but in the best way? Sure I’ll make homemade whipped cream, but wouldn’t it be fun if we could go to a farm and milk the cow to get the cream?!”, she jokes. “It’s all just so fun for me, grand visions and planning – albeit at midnight – is all part of the fun!”
As we get ready to start plating Afternoon Tea, Morgan realizes she doesn’t have the proper serving stand for the delicacies. “Ah!”, she says, as she rounds the corner again to her bar. “Museum gel!”, she excitedly says. By my blank stare, she realizes I have no idea what she’s talking about. “It’s this totally clear sticky gel that just keeps things in place. It’s a big trick in the display world. It keeps things stuck without messing it up. Who needs a tray? I can just set up my own!”
When it comes to her approach to food and beverages, Morgan has come to a place where she likes to research a certain method, then personalize it with different flavors. “I like knowing a recipe or method enough that I can just do whatever I want. If I know the base or structure of a recipe, I can then make it my own.” This is certainly a far cry different from her early years in the kitchen. “I mean, I would burn oatmeal. It’s not that I didn’t like to cook, I was just bad at it. I didn’t know what to do, and I would get frustrated. Although, I loved appetizers and snacks, and really just going over the top. I would have girlfriends over for wine and cheese, but I wouldn’t necessarily cook anything because I didn’t really feel confident doing it.” You could say she’s come a long way, indeed.
A Delicious Day
The afternoon and evening consists of eating, sipping, prepping, and repeating. The afternoon tea is an absolute delight with the variety of scrumptious and stunning tea sandwiches, the delectable scones and sweet treats, and the traditional tea.
Happy Hour doesn’t get much better than a variety of cheeses, meats, and crackers, served with chilled white wine. The only thing that makes it all taste better is the knowledge that we’re drinking from pottery made my Morgan’s Dad, Bob.
And dinner is simply exquisite. Tender roast chicken is served on a bed of roasted vegetables, the spinach salad is topped with fresh tomatoes reserved from Morgan’s co-op garden she helps manage and tend to, and the Côtes du Rhône is so good, I don’t dare drink it too fast.
Now, the sourdough bread was another story. In our day filled with talking, cooking, laughing, and drinking, let’s just say we missed a step in the process and it didn’t quite turn out how we expected. Well, it didn’t “turn out” at all: it wouldn’t come out of the pan!
If this was the only casualty of the day, we’re going to call it a win.
Make Life Grand
Morgan is an entertainer. Whether it’s the arts and performing, managing events, or hosting guests at home, it’s in her blood. “From a very young age, I’ve just been so drawn to entertaining. It’s what makes me happy, I feel comfortable, and it’s transcended in to my career too, first with the marketing agency world, and now the Brewery Running Series. I love to bring people together. Whether it’s for a culinary experience, an emotional experience, or a brand experience…I truly love it.”
Morgan’s career today is a true reflection of where she’s been. She’s absorbed a wide variety of skills, experiences, and knowledge throughout both her career and life, not being one to dismiss the importance of each role she’s held. She has a keen understanding of what it takes to make a moment feel special: whether you’re a client, a participant in an event she’s running, or a friend coming over for dinner, Morgan knows how to make people feel alive.
“It’s all about intention and what you put in to what you’re making for others. You’re creating something special for someone else. To me that’s what it is: it’s a creative outlet and a way to share what I love. It’s therapeutic. It doesn’t have to be complicated: it can be as simple or as grand as you want it.”
Words can’t really capture how grateful I am to be a lucky guest of someone who makes life as grand as Morgan does.
To a lifetime of adventures together, dear friend. Thank you for inspiring those around you to have a true zest for life.
Enjoyed this story? Check out my Kitchen Memoirs series for more delicious tales.
Let’s be friends! Find me on Instagram, Facebook, and Pinterest!
Loved your story on Morgan. Found out about you from one of my dearest friends, Mary White. Her story also was beautifully written. Really enjoying what you share with your followers. Thanks so much!
Laura, this means more than you know. Mary is truly one of a kind, as is Morgan! I’ve genuinely enjoyed sharing their stories, and glad to hear that you’ve enjoyed them as well. Thank you for taking the time to write these kind words!