Rural Missouri - June 2013 - (Page 18)
O U T
T H E
W A Y
E A T S
RED BARN CAFE
Classic country cooking in Mount Vernon
another local favorite. This doubledecker sandwich includes turkey,
ham, bacon, Swiss cheese, avocado,
red onion and the Red Barn’s special
tarting from scratch may
dressing. Be sure to get yours with an
sound quaint. Peeling
order of the fresh-cut Susie Q fries.
potatoes may be passé. But
At dinnertime, the Red Barn offers
there’s no denying that
a number of down-home staples, but
food tastes best when it’s made
the one it’s most famous for locally is
from the freshest ingredients.
the chicken fried steak.
That’s why doing things the
Each morning, fresh USDA Choice
old-fashioned way is still in fashinside round roasts are
ion at the Red Barn
cut into 8- to 10-ounce
Cafe and Hen House
portions and sent
Bakery in Mount
through a tenderizer.
Vernon. Since 2008,
owner Shari CopenTo watch a video featuring When you order, the
steak is double-breaded
haver has been
the Red Barn Cafe, click
in the Red Barn’s special
serving up generous
this button inside our
seasoned ﬂour and then
portions of classic
digital edition, online at
deep-fried. It’s served
with white gravy and
foods. It’s a formula
your choice of potato, vegetable, the
that has proved successful, spawnsoup and salad bar and homemade
ing two more locations and a loyal
bread — as are all dinners.
following in southwest Missouri.
“We have people that drive from
“It’s food like you remember
Bartlesville, Okla. (more than two
when you were a kid growing up,
photo by Kyle Spradley
hours away), for a chicken fried
coming home from church on
steak,” Shari says. “I know our food
Sundays or going to your grandShari Copenhaver shows off one of the Red Barn’s mile-high lemon meringue
is really good, but I was amazed that
parents,” says Shari, who at 15
pies, one of many desserts baked daily. Serving up large portions of made-frompeople would drive as far.”
took her ﬁrst job baking pies at a
scratch comfort foods has proved to be a successful formula for the restaurateur.
Other dinner entrées include the
local truck stop. “We make everyberry rhubarb, coconut cream
12-ounce rib-eye steak, the catﬁsh
thing from scratch.”
with a spicy cream cheese spread —
and lemon meringue, to name a
ﬁllet dinner featuring two, 8-ounce
The day at the Red Barn begins
or the chicken fajita salad, which
few. There’s also an assortment of
ﬁllets; the hand-breaded chicken
at 4 a.m. when the restaurant’s
includes grilled chicken, onions and
cakes, cheesecakes, cobblers and
tenders; and deep-fried chicken livers,
two full-time bakers ﬁre up their
peppers served atop a bed of lettuce
cookies. Whole pies and cakes also
another local favorite.
ovens and mixers. By 6 a.m. when
with homemade salsa on the side.
may be purchased.
For something a bit lighter, try
the doors open for breakfast, the
You’ll have no room for dessert,
In addition to her original locathe Red Barn Wrap — packed with
entire building is engulfed with
but order it anyway. Choose among
tion, Shari has opened two other
spinach, low-fat ham, fat-free turkey,
the aroma of fresh-baked breads,
a variety of fruit and cream pies —
Red Barns — one in downtown
avocado, tomato, lettuce and cheese
rolls, pies and cakes.
apple, cherry, peach, pecan, strawMount Vernon and one in StockBegin your day with one of the
ton. “The downtown location is
hearty Plow Boy Breakfasts, which
open just through lunch and on
include your choice of meat —
Red Barn Cafe & Hen House Bakery
weekends, and we use it for parbacon, sausage, pork chops, counties, too,” Shari says. “The Stocktry ham or steak — eggs cooked
Specialties: Hand-breaded chicken fried steak, chicken tenders,
ton location just opened in April,
to order; hash browns or country
catﬁsh ﬁllets, chicken livers, hand-cut steaks and made-fromand everything is exactly the same
fries; and your choice of toast,
scratch cinnamon rolls, breads, cakes and pies.
as it is here in Mount Vernon.”
pancakes or biscuits and gravy.
After more than 40 years in
Also popular is the Barnyard
Price: Breakfast items from $3.95 to $13.95; appetizers from
the restaurant business, Shari
Omelet, an enormous egg creation
$3.95 to $7.25; lunch items from $7.25 to $9.50; entrées from
knows how to ensure everyone
stuffed with ham, cheese, onions
$8.50 to $15.99. Cash, checks, Visa and Mastercard accepted.
who arrives hungry leaves happy.
and peppers. If you’re having trouHer philosophy for success is as
ble deciding, the all-you-can-eat
straightforward and wholesome as
breakfast buffet is served daily.
Details: Open Monday through Saturday, 6 a.m. to 9 p.m., and
An absolute must-try, however,
Sunday, 7 a.m. to 3 p.m. Seats 120. No smok“It’s all about the food,” she
are the gargantuan cinnamon
ing. Downtown location available for parties.
says matter-of-factly. “No matter
rolls. Weighing in at about a
where you go or who you talk to,
pound each, the gooey, spiraled
Directions: Located at 107 W. Mount Verit’s always about the food.”
sweet is a treat any time of day.
non Blvd. and 101 N. Hickory St. in Mount
The Red Barn’s lunch menu
Vernon. A third location is at 510 HighLove great food? Pick up a copy
features familiar fare: hamburgers
way 32 in Stockton.
of Rural Missouri’s “Out of the Way
and cheeseburgers, pork tenderMount
Eats” restaurant guide, available
loin and catﬁsh sandwiches and
online at www.ruralmissouri.coop/
classics such as the Reuben and
French dip. The Red Barn Club is
by Jason Jenkins
Table of Contents for the Digital Edition of Rural Missouri - June 2013
Rural Missouri - June 2013
Table of Contents
Back to the land
Full steam ahead
Out of the Way Eats
Where shall I thee wed?
Missouri Snapshots contest
Hearth and Home
Missouri’s forgotten war
Plant during summer’s sizzle
Rural Missouri - June 2013
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