{"id":116,"date":"2013-10-10T20:47:18","date_gmt":"2013-10-10T20:47:18","guid":{"rendered":"http:\/\/tmn.truman.edu\/detoursadaircounty\/?p=116"},"modified":"2014-03-10T20:51:03","modified_gmt":"2014-03-10T20:51:03","slug":"sebrees","status":"publish","type":"post","link":"https:\/\/tmn.truman.edu\/detoursadaircounty\/2013\/10\/10\/sebrees\/","title":{"rendered":"Sebree’s"},"content":{"rendered":"

\"Sebree's\"<\/a>Brian Boultinghouse and his wife, Cindy, opened Sebree\u2019s in Greentop, Mo., with one goal in mind: to share their love of sustainable agriculture and food with the northeast Missouri community. Since June 2012, Brian and Cindy have been busy networking with local farmers for a majority of their menu options.<\/p>\n

The soft apples enclosed in the flaky, golden pie crust were picked from the trees on Brian\u2019s grandparents farm located five miles southeast of Greentop. The warm and gooey Provel cheese, nestled in the crunchy confines of homemade cheese sticks, was packed in a cooler and brought back from St. Louis after a visit with Cindy\u2019s family. The large, juicy Angus beef patties sizzling on the stovetop can be traced back to the cattle roaming around Jim and Sherry Brinkley\u2019s ranch, about an hour southwest of town.<\/p>\n

Brian grew up in Wisconsin but spent his summers working on his grandparents\u2019 farm just southeast of Greentop. He loved the area, and eventually got the opportunity to come back during January 2012, when he and his wife decided to purchase an old restaurant on Highway 63. Most of the interior and appliances were fully furnished, including the sparkling dining room floor. Brian says the previous owners had hand-laid more than 750,000 pennies into the floor.<\/span><\/div>\n

Ultimately deciding to revamp the business, Brian and Cindy are working to incorporate local and homemade food into their menu. Just about everything on the menu is made from scratch with the exception of the breads. For items that can\u2019t be made, the couple tries to purchase locally or from sustainable producers. For example, to supplement their\u00a0rib-eye\u00a0steak, Brian and Cindy order from\u00a0Creekstone Farms<\/a>, a beef supplier based in Kansas.<\/p>\n

\"Sebree's\"<\/a><\/p>\n

\u201cIt\u2019s supporting our community and putting our money back into places where we live,\u201d Brian says. \u201cThat\u2019s important. I\u2019m not a big fan of large corporate restaurants \u2014 both for health\u2019s sake and because none of their money stays in the community.\u201d<\/p>\n

Julie Davis, an undergraduate student at a local university, often drives with friends to dine at Sebree\u2019s. Davis said she enjoys the home-like touches the owners add, such as the fresh flowers often seen on each table.<\/p>\n

Davis, originally from St. Louis, has eaten at a variety of restaurants in her hometown and other larger cities. However, she says especially enjoys Sebree\u2019s because of the ingredients, friendly staff and its devotion to the nearby communities.<\/p>\n

\u201cThe quality of their food is a lot better than other restaurants I\u2019ve been to,\u201d Davis says. \u201cA lot of [the ingredients] they grow themselves or they\u2019re local. I think that\u2019s really cool to really help build community and support people who are close to you as opposed to big business.\u201d<\/p>\n

Bubba Stephens, of Brashear, Mo., makes a 40-mile roundtrip to eat at Sebree\u2019s with his wife. He says the food is what keeps him coming back for more, especially his two favorites: the Patty Melt, a burger with grilled onions and melted Provel cheese, and the crunchy Fried Zucchini, served with homemade Peppercorn Ranch Dressing. Stephens says he highly recommends Sebree\u2019s and has yet to be disappointed with the local meat and homemade food.<\/p>\n

\u201cIf you can buy everything local, do it,\u201d Stephens says. \u201cSupport local and then local will support you as a business.\u201d<\/p>\n

Although Sebree\u2019s menu is small, the restaurant still offers a variety of meat, salad and soup options. The cost ranges anywhere from $5 to $8 for appetizers \u2014\u00a0including items such as Bruschetta topped with fresh tomatoes, Sweet Potato Chips and homemade Onion Rings \u2014\u00a0to $23 for the most expensive regular menu item, their premium cut\u00a0Rib-eye.<\/p>\n

Brian says the small menu allows them to regularly utilize a set number of ingredients. The restaurant also uses seasonal vegetables, such as tomatoes from the garden in the summer and squash in the winter, to spice up the regular menu options Sebree\u2019s offers. Customers are sometimes treated to the occasional braised rabbit, purchased from Green Hill Farms, and wild Icelandic Haddock, a delicate and slightly sweetly flavored fish.<\/p>\n

Soon, Brian says he hopes to serve beef burgers from cattle raised on his grandparent\u2019s farm in Greentop in addition to expanding his vegetable and herb gardens. He\u2019d also like to incorporate a greenhouse so the restaurant can use more of its own produce.<\/p>\n

 <\/p>\n

<\/div>\n","protected":false},"excerpt":{"rendered":"

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