Rural Missouri - June 2013 - (Page 18)

O U T O F T H E W A Y E A T S RED BARN CAFE & HEN HOUSE BAKERY 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 country comfort 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 her menu. 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 Stockton 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 • Vernon Eats” restaurant guide, available loin and catfish sandwiches and Contact: 417-466-4650 online at classics such as the Reuben and merchandise.php. French dip. The Red Barn Club is S 18 by Jason Jenkins WWW.RURALMISSOURI.COOP http://WWW.RURALMISSOURI.COOP

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
Around Missouri

Rural Missouri - June 2013