Meet the Team Behind Good Spirits & Co.'s Sunday Supper Club

Kaycee Vandelicht and Travis Barry share a love for each other and for nourishing food made with simple, wholesome ingredients. The two met in high school and later spent three summers traveling across America, Canada and Europe together, exposing their taste buds to incredible flavors along the way. “We started to learn about the world,” Vandelicht says. “I feel like traveling when you’re younger opens up your eyes and food palate.”

The couple’s first culinary project together was VanDeli, a farm-to-deli counter in the original MaMa Jean’s Natural Market, Jean’s Healthway Natural Foods, in Ava. While they’ve since moved on to other projects, opening VanDeli was their master course in cooking from scratch using locally grown ingredients. 

Vandelicht is now the special events director at Good Spirits & Company, and Barry manages his brother’s farm in Ava, splitting his time between there and Springfield. Ingredient is their newest joint project, and you can taste their culinary creations at Good Spirits & Company HQ’s Sunday Supper Club and other fun pop-ups. 

The two utilize ordinary but seasonal produce (often grown by Barry) to whip up extraordinary dishes. Take one of their recent Sunday Supper Club dishes as an example. The couple dressed up Japanese Hokkaido Scallops in apricot chutney, pink peppercorn, thyme and pine nuts. They served it all on a bed of Parmesan polenta, but not just any polenta. It was polenta made with Ozark corn that they ground by hand. And if you’re ever at Good Spirits & Company HQ when the Basque cheesecake is on the menu, you best order it. 

“Food is way more than just what you put into your body,” Vandelicht says. “It literally affects your physical, your mental and your emotional health, and your soul. You can’t be the best version of yourself unless you’re feeding yourself well. Teaching people that is one of our biggest missions.”

Get the recipe for Vandelicht's Signature Basque Cheesecake.