Rural Missouri - January 2012 - (Page 14)

O U T straight to the barbecue, don’t pass up the appetizers. One of the most unusual is the fried portabella mushrooms. The cooks slice, batter and fry them. Then ehde’s Barbeque combines two they are seasoned with a Jamaican jerk things that put Sedalia on the rub and served with a sour cream-butmap: meat and trains. Once termilk dip that soothes the jerk heat. the eastern terminal for the Other popular appetizers include great cattle drives, Sedalia was home to fried pickles, fried green tomatoes and both the Missouri Pacific and Katy railan onion bloom that resembles a porcuroads. This history comes to life at the pine. restaurant located across from the MisMoving on to the main course, barsouri State Fairgrounds. becue is the featured attraction, with Kehde’s, which began life as a drivesandwiches, ribs, plates and dinners in diner, now includes an original offered. Diners can choose from beef, railroad car perched on rails. Diners pork, ham or turkey. One of the most can choose to eat in the converted paspopular choices is the “Society” plate, senger car or at a more traditional table which includes burnt ends and small inside what remains of the old diner. pieces of meat. Either way, Sedalia’s history is on disThe different selections come with play on the walls and hanging from the various levels of “baggage,” Kehde’s ceiling. Images of steam locomotives, a term for side items. These include the piano holdfamous Kehde’s baked beans, which are ing a musiloaded with chunks of beef, pork, turcal tribute key and ham. to Sedalia Join editor Kyle Spradley Another favorite is the slaw, which and even on his visit to Kehde’s Barbeuses a recipe from John’s grandmother. a whistle que in the online edition at “It’s basically a vinegar-and-oil slaw, a attached to spicy recipe. We serve it as a garnish or an air tank on the side,” John says. all pay tribute to a bygone era. Also popular at Kehde’s is the “Posh But what brings hungry guests to Potato.” The original posh is a buttered Kehde’s is the attention to detail that and seasoned baked potato filled with is the trademark of John Kehde and his smoked ham, melted provolone cheese, family. With 40 years in the business, sour cream and onions. Over the years, the family has learned what it takes to seven more posh potatoes have been bring people back time after time. added, including a Mexican posh, John’s father, Ed, started the family garden posh and Katy posh, which restaurant business when he opened a includes fajita chicken and portabella Dog ’N Suds franchise in 1955. In 1969, mushrooms. John returned to Sedalia after serving For those who don’t want barbecue, in the Army. He worked with his father Kehde’s offers croissants with grilled selling hot dogs and root beer in the photo by Kyle Spradley chicken, three kinds of burritos and restaurant where Kehde’s is now locatJohn Kehde sits at a table in the old railroad car with one of the restaurant’s some amazing burgers. One of the best ed. But then came competition from most popular dishes, the loaded Society Posh Potato, and a bottle of his sauce. is the Fat Albert, a 1/3-pound burger fast-food giants. topped with melted provolone, smoked “When they arrived, the whole marham and special sauce. For brisket, Roger starts cooking at 8 p.m., and he ket changed,” John says. “We had a tough time On the lighter side are the eight different doesn’t take it out until the next morning. competing, so we really had to do something if salads ranging from the fajita salad to the BBQ The menu at Kehde’s includes something for we were going to survive. We started this barbesalad, served with a choice of meat. There’s also everyone. While you might be inclined to skip cue thing and had a lot of failures with it. It took barbecue chicken and the Big Bird, awhile for us to get where we are a grilled or fried chicken breast today.” topped with ham and provolone. The family always loved barKehde’s Barbeque The desserts here are so good becue, and like a lot of central some people start their meal with Missourians, they frequented a Specialties: Barbecue pork, beef, turkey, them lest they find themselves place at the Lake of the Ozarks • Sedalia chicken, ribs, along with Posh Potatoes, burtoo full to partake later. The apple called Nash’s Hickory Pit. The ritoes and sandwiches including the Fat Albert dumpling, big enough for two, is elder Kehde eventually won Grady burger and Big Bird chicken. Homemade pies popular. But no trip to Kehde’s is Nash’s barbecue sauce recipe in a and apple dumplings. complete without a slice of Tammy poker game. “We never did anySchrader’s pie, filled with just thing with that recipe, just used Price: Appetizers starting at $3.95, sandwichabout anything that can be turned it for home consumption,” John es from $5.50 to $8.50, entreés from $5.95 to $18.95. Desserts into a pie. John says the crust is says. “Then we thought, we could from $2.95 to $4.50. Cash, local checks and credit cards accepted. good enough to eat with no filling. take that and go beyond it. We use While the menu and the the same basic recipe, but we have unusual railroad theme set Kehde’s embellished it somewhat.” Details: Open daily except Tuesday from 11 a.m. to 9 p.m. No apart, what really makes this a desThe sauce — a sweet original smoking. Seats 75 in dining room, 44 in rail car. Reservations tination is the attention to detail similar to KC Masterpiece — is accepted but not required. and the friendly staff. just one of many things that “People’s loyalty is something makes Kehde’s so special. First, Directions: Located at 1915 S. Limit Ave. in Sedalia off Highway that is tested here every day,” John the meat gets a special rub made 65 and just east of the Missouri State Fairgrounds. says of the restaurant. “I’m 67 with coarse-ground black pepper, years old now and I’ve been here salt, garlic and other spices. Then since 1969. So I’ve seen generaContact: 660-826-2267 the meat is slow cooked under the tions of people come here.” watchful eyes of John’s son, Roger. K by Jim McCarty Kehde’s All aboard for barbecue O F T H E W A Y E A T S 14 WWW.RURALMISSOURI.COOP http://WWW.RURALMISSOURI.COOP

Table of Contents for the Digital Edition of Rural Missouri - January 2012

Rural Missouri - January 2012
Table of Contents
Superior steel
Facing ‘extreme men’
Return to the prairie
Out of the Way Eats
Missouri snapshots
Hearth and Home
News Briefs
Woven in tradition
Around Missouri
The Nimblewill Nomad

Rural Missouri - January 2012