Rural Missouri - August 2012 - (Page 24)

O U T O F T H E W A Y E A T S Customers get the chance to be creative and build their own perfect sandwich from any combination of Common Ground’s fresh-sliced alking into the Commeats, breads and cheeses. mon Ground Café in The bakery also has begun to the heart of historic produce gluten-free brown rice downtown Warsaw, breads as menu options. customers are immediately greeted “We just want to make a way for by the scent of fresh baked bread people to enjoy their time here,” wafting up from the kitchen. Comsays Jonathan. “We’ve created some bine this with the friendly welcome of our favorite sandwiches here over extended by the staff of this unasthe years, but who knows, you may suming establishment, and it doesn’t create something even better.” take long for patrons to feel at home. On a patio that overlooks the It’s an atmosphere built on a sense Osage River, locals and visitors of community and a philosophy of drawn to the town’s recreational offering healthy meals that are nourfishing and boating can cool off ishing and comforting. with one of the café’s selection of “One iced Yerba Mate teas. The energizing thing’s tea from South America can be flafor sure, vored with peach, raspberry, lime or you will simply enjoyed plain. not find Join editor Kyle Spradley In addition, the menu offers another on his visit to the Common seasonal soups, dinner specials and place Ground Café in salads, including a colorful fruit like this the online edition at salad topped with yogurt, coconut, in all of raisins and a drizzle of honey. Missouri, Even the desserts are made and when you come here, you will wholesome through the use of remember it,” says Jonathan Reed, natural ingredients. Shying away manager of the café. from sugar, Common Ground uses Jonathan moved from Denver, honey to sweeten selections such as Colo., to run the café when it opened the carrot cake, sweet potato pound four years ago during Warsaw’s Jubicake, apple crisp á la mode and rich lee Days festival. Since then, the eatcream cheese pie that will satisfy ery has become a unique staple in the photo by Kyle Spradley any sweet tooth. quiet town, serving up a fresh selecManager Jonathan Reed (bottom right) sits with the staff of the Common Ground Part of the experience of eating tion of steamed deli sandwiches. Café with a variety of freshly baked goods the cafe makes daily. at Common Ground comes from “If you put (a sandwich) together the ambience of the pre-Civil War and steam it hot, it creates that nice building. Reactions vary, says Jonafresh taste, like it’s hot out of the than, but most are simply surprised oven,” says Jonathan. to find the inside completely renoThe steaming method is key to vated through the use of reclaimed infusing the bread with a soft, chewy lumber. The walls are lined with texture. In fact, the café’s bakery uses boards from abandoned barns; its scratch recipes to produce a dense tables and chairs are constructed bread made specifically for the steamfrom trees; and wooden apple er. Pulling wholesome muffins, rolls baskets serve as lighting fixtures. and bread loaves from their ovens Through the entrance, a handcrafted double is just one more way Common Ground Café Thousand Island dressing, the sandwich receives staircase leads the eye upward to the second- and adds to the homemade quality of its signature mustard and mayo. The hot dog is conventionalthird-floor lofts that provide more seating and an sandwiches, each served with kettle chips and a ity with a twist, as a Hebrew National is steamed area for larger groups and parties. kosher dill pickle. before being stuffed inside a homemade seeded From the paintings that decorate the barn Among the tried-and-true dishes offered at the bun and served with mustard and mayo. wood walls to the second floor loft restaurant, the Deli Rose is the house suspended by iron chains salvaged specialty. Prepared on a fresh-baked from a ship, patrons always find onion roll, the sandwich is stacked Common Ground Café something new to discover in the high with corned beef, roast beef, restaurant’s craftsmanship. pepper jack and provolone cheeses, Specialties: Steamed sandwiches Warsaw All of the woodwork and artistry tomato, onions and a spicy ketchup including the Deli Rose. Also popular is • in the café is also meant to relate to sauce to add a touch of heat. Finished the fruit salad and flavored iced teas. the surrounding community. off in the steamer, the sandwich “Who hasn’t driven through comes out singing a harmony of flaMissouri and seen an old barn?” vors and textures in the best combiPrice: $4 to $7 per entrée. Cash, asks Jonathan. nation of melty, chewy and juicy. checks, major credit cards accepted. Connecting with patrons “It’s a wonderful sandwich,” says through wholesome food and a Jonathan. “It’s everyone’s favorite.” Details: Open Sunday, 11 a.m. to 4 p.m.; Monday through warm atmosphere is really what Those looking for something more Thursday, 10:30 a.m. to 9 p.m.; Friday, 10:30 a.m. to 3 p.m. Jonathan finds to be Common traditional will find it in the Reuben Seats 120. Private room available. Ground’s greatest reward. and Hebrew National hot dog. Served “You know what you’re doing on light rye bread flecked with Directions: Located at 145 E. Main Street in Warsaw. here is not to benefit yourself caraway seeds that pack a punch of but to benefit others,” says Jonaflavor, the Reuben houses the timethan. “That’s really the satisfacless ingredients of corned beef, sauContact: 660-438-2581 tion we get.” erkraut and Swiss cheese. Instead of W by Katie Alaimo Common Ground A café serving fresh selections in a comforting atmosphere 24 WWW.RURALMISSOURI.COOP http://WWW.RURALMISSOURI.COOP

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

Rural Missouri - August 2012
Table of Contents
Exploring yesterday today
Forget 10,000 casts
A hundred years on the hunt
H2O & Go
Hearth and Home
Out of the Way Eats
Bloody August
Around Missouri
Locomotives in the landscape

Rural Missouri - August 2012