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on-site. That includes its fat-free potato chips. Smith said her chefs cook two turkeys and one roast beef every week to supply the demand for fresh turkey and roast beef sandwiches. "We make our own soups using broth from beef and turkey," she noted., All desserts are made inside the kitchen, with the favourite remaining carrot cake. Capers is breaking away from its luncheon tradition by offering a supper Friday, May 12, for Mother's Day. "The popularity of the May 12 dinner will determine how many more evenings we will be open in the future," Smith said. Some evenings, Smith also has to pinch herself. "Sometimes I have to stop and think that, 'hey, I'm actually running a restaurant'." Intelligencer photo by Henry Bury Suzanne Smith of Capers Restaurant, a new downtown restaurant, aims to cook meals the "way mom used to make. The biggest compliment I get is from customers who tell me, It tastes like home'." ' 1.1