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Stacy's Kitchen is a product of a decade-long dream Tuesday, June 23, 2009
Stacy's Kitchen
Address: 116 Main Street East, Wabasha, Minn.
Hours: Open Wednesday through Monday, 7 a.m. to 2 p.m., closed Tuesday.
Biggest sellers: The Baha Skillet, $7.25, has Yukon Gold skillet potatoes, bacon, peppers, onions, tomatoes, cheddar cheese, two eggs, toast, salsa and sour cream. Two slices of Stacy's cinnamon French toast sells for $4.50. Eggs Beverly is English muffin toast with Canadian bacon or apple smoked bacon with soft basted eggs, smothered in Hollandaise sauce. A full order is $6.75 and a half order is $4.75.
Telephone: (651) 565-4408
WABASHA, Minn. -- It was a 10-year dream of Stacy Schuth to own a restaurant in Wabasha.
She opened the doors of Stacy's Kitchen in 2007, on the same day many people were coming through town for the 100-mile garage sale, the River Rat Rally and the grand opening of the new National Eagle Center.
"The National Eagle Center in Wabasha is like Mayo Clinic to Rochester," she said.
She bought the building in 2005. It was previously owned by her father-in-law, Paul Schuth, who sold insurance. She led a complete renovation to make the office into a restaurant. Wood paneling came down from the walls. What was the garage is now the kitchen. She set up residence on the second floor.
Stacy's Kitchen is a culmination of her life in the food service industry. Breakfast is always available, just as it was in the truck stop her father, Jerry Hanf, co-owned on U.S. Highway 63 in Rochester.
"It was the one thing not offered in this town," she said of her all-day breakfasts. "...Saturday or Sunday, (customers) can stay in bed until noon and still get their breakfast omelets."
Her omelets are made in skillets, just as they were in a previous restaurant Schuth worked. Other dishes on her menu also have influences from past employers.
"I took one thing from every place I worked," she said.
No fried foods are served there. Lunches include soups, sandwiches and salads.
One homemade soup is offered each day, like loaded baked potato, chicken wild rice, dumpling or vegetable and beef barely. Sandwiches include the classics -- a club, burgers and BLT -- as well as more unique options, such as a Chicken Cordon Bleu sandwich and a roast beef and Swiss everything bagel sandwich. Sandwiches are served with kettle potato chips, cottage cheese, coleslaw or fresh fruit with a pickle.
"We try to use the freshest foods," Schuth said.
Chili lime chicken quesadillas are popular. The salad menu has seven entree options, such as a grilled black Angus steak Caesar or buffalo chicken. Some can be made with either chicken or beef.
Daily specials that go over well with customers are added to the menu, a process that has expanded it greatly.
Holidays make a special mark on the menu. Four-berry French toast will be served for 4th of July with blackberries, raspberries, blueberries and strawberries. When September hits, the entire restaurant transforms to Stacy's Witchin' Kitchen for Halloween. Boo-berry pancakes and other spooky specials creep onto the menu. Decorations take an entire day to put up or take down.
Any other time of the year, the decor is made of items from Schuth's own home -- old jars and kitchen utensils -- with pictures of food and a large wall-hanging rooster rug that customers love.
A point of pride is the restaurant's cleanliness, for which the staff often receive compliments.
"I'm shocked by how many people thank us for a clean bathroom and good food," Schuth said.
Prior to owning the restaurant, she ran a personal chef business for about 15 families in Rochester. Now, she has a catering company in addition to her downtown location. She caters within a 45-minute driving radius of Wabasha.
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