By Shari Benyousky
Guest Columnist

Column Note: In the 70th column in the Diners and Dives series, some Warsaw Breakfast Optimist Club members explore catering in Sarah Pound’s Old Barn.

WARSAW — To find an unusual venue for food, fun and hospitality, drive north from Warsaw on Husky Trail (turns into North CR 100E) and turn right into The Barn 1880 Historic Venue, at 2076 N. 100E. If you’re lucky, you’ll find food trucks parked out front and a lively market inside. If you’re really lucky, you’ll have been invited to a wedding, a board meeting, a baby shower, or a graduation party with a special caterer. The Barn 1880 and one of these special caterers, Saucy’s Barnyard BBQ and Catering, invited Diners and Dives to rent their services to savor the experience.

They Bet The Farm

The renowned historical farmer Sarah Pound lived and ran a hog farm here at the turn of the century. A 100-odd years later the remainder of Sarah Pound’s family gathered at The Barn for a family reunion and were surprised. You too will be surprised and pleased by what master carpenter Jon Scroggs and his friend Bob Scherer did in their renovations.

In 1990 Jon and Amanda Scroggs moved to the United States from England. In 1998 Amanda had a sudden chance to purchase the lovely mansion and barn they drove by every day. “All of the houses in England are brick, so it reminded me of them,” Amanda explained. “When Jon came home from work that day, I told him I bought a house today!”

Since then, Jon has felled trees and seasoned wood knowing he would someday repair Sarah Pound’s old barn beams. “He’s dreamed about this,” Amanda waved at the gorgeously renovated space that feels a bit like a cathedral. “Dreamed about it for 20 years.”

Amanda is also the district media services coordinator for the Warsaw Public Schools.

The Barn 1880 is a lovely, well-constructed, and charming event location. Inside are the old beams, the ladders, the knotholes, and the hayloft, but also the modern conveniences of a world-class small-event center. At the Barn 1880, you’ll find indoor bathrooms, a separate bridal suite and Airbnb, and multiple patios from which we could see acres of autumn-gold soybeans rolling to the horizon.

Making Hay While The Sun Shines

On a brisk September Friday, we Diners and Dives regulars pulled into the generous parking lot behind the barn. The Saucy’s Catering Van was already there, and Dana Munson and her daughter Dara Matthews were putting the finishing touches on a gorgeous buffet in the lower level of the barn that Amanda calls The Stone Parlor. This heated or air-conditioned space can seat up to 125 people and is rentable year-around.

“But we host small events here too.” Amanda showed me the old-fashioned triangle-shaped dinner bell on the post, and I figured out how to ring it. She smiled. “We’ve hosted micro-weddings with as few as four people.” Behind the big barn is the picturesque corn crib perfect for smaller outdoor weddings. “We have those clear umbrellas that make great pictures,” Amanda sighed. “All the brides want it to rain on their wedding days now.”

Home To Roost

Dana Munson of Saucy’s told the dozen of us present about her buffet. “I am the cheese ball queen!” she laughed. Indeed, she had created three luscious cheeseballs — Tuscan Pesto, Horsin’ Around, and Lemon Blueberry. She also had two amazing soups — Zuppa toscano with sausage and a thick tangy tomato basil. For the next course she had created tender Chicago-style Italian beef and provolone sandwiches on pretzel rolls and chicken salad croissants.

At this point in the buffet line, my plate was threatening to collapse, but I still added two salads, a homemade pumpkin swirl bread, and a snickerdoodle. Munson caters for all kinds of events, large and small, including the Warsaw Breakfast Optimist Club. Her food never fails to impress and satisfy us.

“I always make enough food to feed my crew afterward too.” Dana said as she and Dara sat and ate with us.

Dara chuckled. “Sometimes we eat sitting on coolers in the back room, but the food is always great.”

Eating Till the Cows Come Home

After a bit, I carried my snickerdoodle and coffee to the second table to hear more from Jon and Bob. As I snapped a picture of them, Bob Scherer asked if I had taken one of “his good side.” Bob and Jon together renovated the barn.

“It was literally a three-year project,” Bob told us as he enjoyed the chicken salad croissants. “But I only did about 1/10th of the work. I’d work 6-8 hours and go home. Jon here would work another 6-8 hours after I would leave.”

Dana brought seconds to the table making sure everyone got to try both of her amazing soups and desserts.

TIP – Try all of everything Saucy’s makes. After hearing me rave about the blueberry lemon cheese ball, she even wrapped up the remainders for me to bring home.

Realtor Jeff Owens ate a lone grape that escaped from his croissant and leaned toward Jon. “Are you zoned agricultural or commercial?”

Jon ate another spoonful of soup. “Oh, we’re commercial now. Oh yeah!” The Barn 1880 was annexed by the city of Warsaw so they could add water and sewer for their indoor restrooms.

Jeff pursed his lips appreciatively. “So now you’re committed.”

Getting Hitched

Amanda organizes, decorates, markets, and sometimes officiates the weddings at The Barn 1880. “Yes,” she smiled. “I am a reverand and Jon can be a bartender for private events. We provide full service here.”

From May 10 – Oct. 10 the barn upstairs can be rented for up to 175 guests. After that, things move down into the warmer Stone Cellar.

Upstairs includes the granary and the hay loft along with spaces for a dance floor and a live band. I asked Amanda what their third year might look like. “We’d like to work with more corporations as we have the perfect spaces for use during the weekdays as well,” Amanda gestured.

The Barn has also hosted several successful Saturday markets. “We want to support other local small entrepreneurs.”

Jeff’s guest, his sister Jennifer Starnes, finished her avocado salad. “This is a real labor of love.” We murmured our agreement.

All Hat, No Cattle

I returned to the first table where the regulars were laughing uproariously with Dara and Dana. Orthopedic Consultant Kris Williams tried to eat Italian sausage soup and simultaneously explain what I had missed. “So, you missed some funny stories. Like there was jazz blues in a bar in Wisconsin, right?”

Someone giggled. “And chinchillas in some building.”

Funeral Planner Brittany Lyon frowned. “No. It was rabbits and hamsters. And where did Wisconsin come from?” They laughed harder at the look of confusion on my face. Kris tried to show how to hold a hamster but couldn’t stop laughing.

Dana Munson came to their rescue. “No animals were harmed in the making of this conversation.”

Realtor Jeff held up a hand. “But there were committed animals in the making of our meal.”

Kris tried to clarify. “The cows were involved by making the milk for the cheese.”

Jeff pointed at the last few chicken salad croissants. “Yes, but the chickens were clearly more invested.”

If you are invested in an upcoming social event, give The Barn 1880 and/or Saucy’s Barnyard BBQ and Catering a jingle. You’ll love the food and the amazing people that we have in our community. Thank you, Amanda, Jon, Dana, Dara, and Bob, for taking the time to show us your amazing passions.

Do you know of an interesting place, restaurant, nonprofit, or person that you’d like to see featured in Diners and Dives? Send Shari Benyousky an email at [email protected].