Rural Missouri - January 2022 - 35

Modern eats in a historical hotel setting
by Heather Berry | hberry@ruralmissouri.coop
photos by Heather Berry and Paul Newton
S
ince the late 1800s, Sedalia has been known as
the home to the state fair, railroads, cattle drives,
the Scott Joplin Ragtime Festival and the beautiful
Daum Museum of Contemporary Art. But when it
comes to dining worth the drive, one of Sedalia's best-kept
secrets can be found in the historical Hotel Bothwell on
the downtown square.
The hotel, built in 1927 by Sedalia lawyer and politician
John Homer Bothwell, is now owned by the Furnell Co.
The 48-room hotel is listed in the National Register of Historic
Places and maintains classical revival architectural
detailing from the '20s.
White tablecloths and
hand-laid mosaic tile fl oors
in a classy setting make
Ivory Grille a popular spot
for many celebrations, but
don't let that prevent you
from stopping by for a nosh
or cocktail - you don't need
to be dressed up to eat here.
It's simply the attention to
every small detail that makes
Ivory Grille a great fi t for
anyone to enjoy.
" It's a unique experience, " says restaurant Manager
Maddelaine Waibel. " You don't have to come here and
spend a lot of money, there's really good food for a great
value. There's something for everyone. "
Ivory Grille Executive Chef Chris Paszkiewicz brings his
love of unique twists to menu favorites. A native of Kansas
City, Chris began his culinary career in Florida and went
on to work at several top hotels in Arkansas and Kansas
City. The Ivory Grille is the third historical hotel restaurant
he's served in as executive chef.
The chef's love of locally grown food works well with
the hundreds of dishes he creates for the restaurant. He
also updates the menu seasonally, keeping things fresh
for both him and the patrons. Being from the Midwest and
having worked in Florida has given him exposure to culinary
infl uences which make their way into the menu he
offers guests today.
When you ask Chris what differentiates Ivory Grille's
experience from most chain restaurants, he smiles.
" It's more about loving the food and giving people the
best we can give them, " the chef says. " We have a good mix
of fresh fi sh fl own in. We utilize Missouri beef as much as
we can and cut all of our steaks in-house. "
Meal starters include the Ivory Grille's popular Fried
Artichokes marinated in Italian seasonings, lightly fried
and served with a housemade basil pesto aioli dipping
sauce.
" It's more about loving the food
and giving people the best we
can give them. "
- Chef Chris Paszkiewicz
Other favorites include a plate of fresh grapes tossed in
olive oil and roasted to bring
out the grape's juiciness,
served with warm brie cheese
and toasted baguette bread;
Pimento Cheese Fritters fried
to perfection and served with
red pepper coulis (puree) or
the popular Chef's Charcuterie
Board, packed with cuts
of hard salami, cured ham,
pickled vegetables, assorted
cheeses, caperberries, mustard,
crostini and housemade
chips. It's a great shareable selection.
If you fancy yourself a wine connoisseur, more than
100 local and international wines are available to enhance
your dining experience. Should you want more beverage
than meal, head to The Oak Room Lounge. Its beautiful
custom-built bar made from decoratively carved oak with
a marble counter offer a serene setting to enjoy a glass of
wine or specialty cocktail. Stop in for a French Paloma, a
favorite cocktail enjoyed by actress Bette Davis when she
dined at the hotel while on a war bond drive in 1942. The
Stephens and Company was a favorite of both President
Harry S. Truman and Clint Eastwood when they passed
through town.
" The Furnells let us have a lot of creative control over
things, " says Maddelaine, adding when it comes to the
JANUARY 2022 | RURALMISSOURI.COOP 35
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Rural Missouri - January 2022

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