Mennonite Cuisine at Inman Harvest Cafe

Don’t miss the cream puffs or pie … or the salad bar offering … or the entrees ...  at The Inman Harvest Café. It was one of our destination stops for my latest article in KANSAS! (2026 / vol.82 / issue 5 / kansasmag.com, 35-50), one titled The Foods That Settled Kansas” that was co-written with Beccy Tanner—she wrote the history of the featured food cultures, I covered the restaurants . . . and we had lots of fun in the process. 

This is a food-driven issue, so it is jam-packed with places to go and things to see. And since space was at a premium, the editor selected portions of my original write up. Below, following the recipe is the unedited segment.

Inman Harvest Cafe, 112 S Main St, Inman, KS, (620) 585-6925 / Facebook Page: Inman Harvest Café – check out how to qualify for a complimentary fried chicken dinner. 

 

RECIPE FROM INMAN HARVEST CAFE

While not a traditional Mennonite recipe, popcorn salad reflects many characteristics associated with Mennonite cooking. Practical and thrifty, it combines familiar pantry ingredients into a dish that is simple, satisfying, and designed to feed a crowd. Its creamy dressing and crunchy texture mirror the mild flavors and comforting qualities often found in Mennonite fare, where foods are typically hearty rather than highly spiced. Part novelty, it also sparks conversations at community potlucks, church dinners, family gatherings, or when it’s on the salad bar at the Inman Harvest Cafe. 

 

Inman Harvest Café’s POPCORN SALAD

Yield: About 10 servings

Ingredients for Dressing

1 cup real mayonnaise

1/4 cup granulated sugar

1 1/2 teaspoons apple cider vinegar

 

Ingredients for Salad

1 (3.3-ounce) bag microwave popcorn, or 3.3-ounces unpopped popcorn

4-ounces water chestnuts, drained & diced (half of an 8-ounce can)

1/4 cup onion (yellow or white), diced

1 cup celery, diced

1/4 pound bacon, fried crisp, drained & crumbled

1 cup shredded Cheddar cheese

 

Directions

1.   Dressing: Combine ingredients and set aside. Best if it sets overnight.

2.   Salad: Pop the popcorn and remove any unpopped kernels. Allow it to cool completely

3.   Prep all remaining salad ingredients as specified in the ingredient list. (They could be prepped a day ahead.)

4.   Add the mayonnaise mixture to a large bowl. Stir in the water chestnuts, onion, celery, bacon and cheese.

5.   Add the popcorn to the large bowl of ingredients 10 to 15 minutes before serving so the popcorn stays crisp while absorbing just a little of the dressing.

Note: This salad will hold up for several hours but will become mushy if stored in refrigerator overnight. Plan to make just the amount needed for a meal or gathering

 

STEP BACK IN TIME at a Mennonite Cafe 

Step back in time at the Inman Harvest Cafe where the food, service, and fellowship, even the setting reflects a simpler era. Part everyday gathering place and part destination dining spot, the cafe has fed generations of local families while welcoming visitors eager to experience traditional Mennonite fare. 

The menu celebrates hearty, practical dishes made the old-fashioned way from ingredients that are mostly homegrown or locally sourced. House specialties include verenika — cheese-filled dumplings topped with ham and cream gravy, and slow-cooked roast beef smothered in rich gravy. The cafe’s Mennonite-German sausage ropes are made on-site from house-ground pork, lightly seasoned in the traditional style. They are often served alongside classic made-from-scratch  favorites such as sauerkraut, mashed potatoes and gravy, and hash browns. Even the horseradish sauce is hand made, and the salad bar is fresh and inviting. “Real Ingredients for Real People,” is the motto that guides owners Katy and Nick Reinecker in their everyday food preparations.

Katy uses area flour from the Stafford County Flour Mill and a recipe passed down through the generations to make traditional zwieback rolls and other baked goods that are staples of Mennonite kitchens. 

This is the real-deal kind of comfort food that encourages diners to slow down, savor every bite, and linger a little longer around the table. With an impressive lineup of irresistible confections — fruit pies (such as fresh rhubarb with homemade ice cream), cream pies, luscious cream puffs loaded with creamy filling and dusted with powdered sugar, and other seasonal specialties — many guests may find themselves planning the entire meal backward, from dessert first.

Drinks at Las Hefas in Hays — Fig Margaritas

Even if you don’t live close to Hays, it's worth the drive to check out the cuisine and culture at Las Hefas restaurant. It was one of our destination stops for my latest article in KANSAS! (2026 / vol.82 / issue 5 / kansasmag.com, pp. 35-43). It's titled, "The Foods That Settled Kansas” and was co-written with Beccy Tanner—she wrote the history of the featured food cultures, I covered the restaurants . . . and we had lots of fun in the process. 

This is a food-driven issue, so it is jam-packed with places to go and things to see. And since space was at a premium, the editor selected portions of my original write up. Below, following the recipe is the unedited segment.

The food was great (see ever-changing photos on their Facebook page—Las Hefas Latin Cuisine) but so were the drinks. I tried the Fig Margarita, and they shared this recipe that is also included in the article. 

Las Hefas, 224 W 11 St, Hays,KS, (785) 261-0643 / CLICK HERE FOR WEBSITE

RECIPE FROM LAS HEFAS LATIN CUISINE, HAYS

Mexico is home to numerous native fig species, and Israel Luna fondly remembers climbing the massive fig tree that stood in his grandparents’ backyard. Drawing inspiration from those memories, Luna captures the rich, earthy sweetness of figs in a creative and unexpected twist on the classic margarita.

Las Hefas’ FIG MARGARITA      Yield: One cocktail

Ingredients

1.75 oz additive-free blanco tequila

1 oz Fruitful Mission Fig Liqueur (or another natural fig liqueur)

1 oz fresh lime juice (about 1 lime)

0.5 oz agave nectar

 

Directions

1.   Combine all ingredients in a cocktail shaker filled with ice.

2.   Shake vigorously until well chilled.

3.   Strain into a sugar-rimmed glass and serve.

 

A CULINARY JOURNEY ACROSS LATIN AMERICA at Las Hefas

Imagine a culinary journey across Latin America where each stop offers its own diverse dishes, each a masterpiece of freshness and flavor. Then, just head to Las Hefas Latin Cuisine in Hays where you can sample the heart and soul of their culturally accurate dishes without leaving the state. Masterminded by Israel Luna, Las Hefas’ menu reflects his hometown of Durango, Mexico, and his travels throughout Latin America. When he immigrated to Hays at 13, he invited friends over to sample his mom’s food, and now she’s in the restaurant kitchen helping him craft authentic cuisine. “Everything is fresh and we make tortillas and chips every morning,” he proudly proclaims.

Beyond Mexican dishes such as their Chile Colorado (beef or pork slow cooked in red dried chili sauce), there are Arepas from Colombia and Venezuela — stuffed cornmeal griddlecakes served with a side of plantains that are fried just long enough to create the caramelization needed to elevate the natural sweetness of the ripe fruit. There are thick, handmade flatbreads called Pupusas from Salvador. and Ropa Vieja, a slow-cooked beef classic from Cuba. Gallo Pinto, a traditional breakfast dish found in Costa Rica and Nicaragua, with a base of black beans topped with pico de gallo, avocado, and eggs, is a favorite choice of vegetarians and is always on the menu. Off-menu items are featured periodically allowing diners a chance to sample additional Latin flavors, dishes such as Loma Saltado, a stir-fry from Peru. 

Las Hefas complements its Latin American menu with an inventive cocktail selection built around fresh ingredients, premium tequilas, and tropical flavors. From traditional margaritas and palomas to creative offerings, the bar drinks reflect the same blend of authenticity and innovation found throughout their menu.

Luna invites diners to try familiar and unfamiliar dishes, educating them along the way. It’s a philosophy, along with top quality food, service and hospitality, that has earned him the title of Entrepreneur of the Year for 2025, awarded by the Hays Chamber of Commerce.  

Zucchini & Sausage Skillet – 2 Ways

Sandi Dutt not only provided the zucchini but also a recipe that she grew up eating. She makes it with kielbasa, but I also tried it with ground sausage + also added the peppers . . . so it's a flexible recipe. It makes a quick and tasty dinner and is a great way to use up excess zucchini. 

Above: With Ground Sausage

Below: With Kielbasa

 

Zucchini & Sausage Skillet – 2 Ways

2 servings

2 – 3 tablespoons olive oil

½ to pound ground sausage or 1 link of kielbasa, cut into ¼” thick round 

½ onion, diced (yellow, white or red)

About 4-5 mini red, yellow or orange pepper, diced

Corn from 2 ears of fresh corn or about 1 cup+ frozen corn

2 to 3 cups zucchini sliced thin – about ⅛”

2 tablespoons oil (1 Tbsp. olive and 1 Tbsp. vegetable)

½ to 1 tablespoon CCG – Chili, Cumin & Garlic blend (We purchase a blend but could use a combo of chili powder, cumin and fresh minced garlic) 

1. Add olive oil to a skillet set over medium heat (less oil if using ground sausage, more for kielbasa.
2. Add sausage, onion, pepper and cook until ground sausage is done and onions and peppers are tender; if using kielbasa, cook until edges begin to brown and onions and peppers are tender.
   
   
   
3. Add corn and cook a minute or two, and then add zucchini and CCG and  cook and stir for a few minutes; add lid and steam 3-5 minutes until the corn and zucchini are tender. 
   
   
   

 Recipe without photos . . . 

Zucchini & Sausage Skillet – 2 Ways

2 servings

2 – 3 tablespoons olive oil

½ to pound ground sausage or 1 link of kielbasa, cut into ¼” thick round 

½ onion, diced (yellow, white or red)

About 4-5 mini red, yellow or orange pepper, diced

Corn from 2 ears of fresh corn or about 1 cup+ frozen corn

2 to 3 cups zucchini sliced thin – about ⅛”

2 tablespoons oil (1 Tbsp. olive and 1 Tbsp. vegetable)

½ to 1 tablespoon CCG – Chili, Cumin & Garlic blend (We purchase a blend but could use a combo of chili powder, cumin and fresh minced garlic) 

1. Add olive oil to a skillet set over medium heat (less oil if using ground sausage, more for kielbasa.
2. Add sausage, onion, pepper and cook until ground sausage is done and onions and peppers are tender; if using kielbasa, cook until edges begin to brown and onions and peppers are tender.
   
3. Add corn and cook a minute or two, and then add zucchini and CCG and  cook and stir for a few minutes; add lid and steam 3-5 minutes until the corn and zucchini are tender. 

Rosemary Oven-Roasted Nuts

Flavor-packed nut blend that's nice for snacking or to serve with cocktails.

Rosemary Oven-Roasted Nuts

1 ½ cup raw nuts + seeds if desired (I used whole almonds, walnuts, pecan, pumpkin seeds & sunflower seeds)

1 tablespoon olive or avocado oil, or melted coconut oil or butter

½ teaspoon kosher salt

1 tablespoon finely chopped fresh rosemary

1 teaspoon brown sugar 

1. Add all ingredients to a bowl and toss to evenly coat nuts.
2. Spread out on a rimmed sheet pan.
3. Add to a preheated 350° oven and bake 10-12 minutes, stirring at the halfway point. Watch carefully near the end to avoid burning the mixture

 

Slow Cooker Caramelized Onions

Carnalized onions add a rich, sweet, yet savor depth to any number of dishes. I made a batch to serve with hamburger steaks but they can be used in French onion soup, on Patty Melt sandwiches or grilled cheese, even as a topping on Focaccia. Making them in a slow cooker is easy and creates enticing aromas in the kitchen.

 

Slow Cooker Caramelized Onions   Cooks down to about 1 ¼ cups finished onions

3 large yellow onions, thinly sliced into rounds

3 tablespoons butter

1/2 teaspoons kosher salt

3 sprigs fresh thyme, optional

A drizzle of balsamic vinegar, optional

1. Place onions in slow cooker, top with other  ingredients; set on low and cook for 10-12 hours.Adjust lid so it is slightly ajar and continue cooking for another 2-3 hours on low to allow some of the excess moisture to be absorbed  

PIzza recipes as featured in KANSAS! Magazine: Puck's Peach BBQ Pizza & Bricks & Brew's S'mores Pizza

Traveling the 13.2 miles of Route 66 through Galena, Riverton and Baxter Springs was a culinary adventure with their 19 independent eateries – the route may be short on miles but it is long on flavor. The pizza at Bricks & Brews Woodfire Grill and Pub in Baxter Springs is testament to that. Owner Doug Puckett not only provided the recipes but palso tips on converting them to a regular home oven. I wasn’t sure how the pizza would turn out, but let’s just say that we gobbled up every bite.  

 Puck's Peach BBQ Pizza

There’s never quite enough room to include all the details that I want and even though I cut before I submit, there is always some “good stuff” that has to be omitted, including Doug’s recipe for “Smores Pizza” which is SOOO good. I’ve included it along with the savory pizza that was included in my latest Taste article for KANSAS! Magazine (2026 / v0l. 82, issue 4, pp. 58-63). I’ve also included the unedited copy I wrote about the pizza place.

Bricks & Brew's S\'mores Pizza

RECIPES

Bricks & Brews Woodfire Grill and Pub produces unique pizzas with unusual names such as The Machine, The Firehouse, Sleezy Cheesy, and Puck’s Original. The later is named after its originator and pub owner Doug Puckett. Even without a woodfired oven, you can still create an at-home version of their signature savory, spicy and slightly sweet pizza using the sauce recipe that Puckett provided. He also threw in the directions for making a gooey, melty dessert pizza.

 

PUCK’S PEACH BBQ PIZZA    Yield: One 12-inch pizza

PEACH BBQ SAUCE INGREDIENTS   Yield: 1 cup sauce 

1/2 to 3/4 cup jar peach preserves 

5 ounces peach bourbon (or regular bourbon if peach is not available)

1 tablespoon crushed red pepper

1/2 cup tomato-based BBQ sauce of your choice 

 

PIZZA INGREDIENTS   Yield: one 12-inch pizza 

Pizza dough for one pizza  

Peach BBQ Sauce

1/2 cup cooked chicken, cut into chunks 

1/2 cup diced or shredded mozzarella cheese  

2 teaspoons chopped green pepper

2 teaspoons chopped red onion 

 

DIRECTIONS 

1.   Peach BBQ Sauce: Combine peach preserves, bourbon and crushed red pepper in a saucepan. Over medium heat, bring to a boil; stir and then set off the heat repeat the heat and boil process 3 more times until much of the alcohol has cooked off. Remove from heat and cool slightly.

2.   Pour peach sauce into a blender along with tomato-based BBQ sauce and blend until smooth. 

3.   Pizza: Use your favorite pizza dough to cover a pizza pan.

4.   Cover dough with generous portion of sauce.

5.   Distribute chicken, mozzarella, green pepper and onion evenly over the top.

6.   Bake at preheated oven at a high temperature, 450 degrees F., for 12 to 15 minutes or until crust in brown and toppings are bubbly.  

 

BRICK’S & BREW'S S’MORES’S PIZZA   Yield: one 12-inch pizza

INGREDIENTS — assemble the following and then follow the free-style advice in the directions

Pizza dough for one pizza

Hershey’s Chocolate Syrup

Crushed graham crackers

Mini chocolate chips

Mini marshmallows

 

DIRECTIONS:

1.   Use your favorite pizza dough to cover a pizza pan.

2.   Cover pizza dough with a thin layer of chocolate syrup. 

3.   Cover sauce with a generous layer of crushed graham crackers.  

4.   Scatter pizza with a generous portion of mini chocolate chips.

5.   Add pizza to a preheated 450 degrees F. oven for about 10 minutes or until crust is baked. Remove from oven and distribute a handful or two of mini marshmallows over the top. Return to oven for 1 to 2 minutes until marshmallows are toasted.  

6.   Remove from oven and drizzle with additional chocolate sauce.

Bricks & Brews Woodfire Grill and Pub in Baxter Springs Just across the street they’re firing up their woodfired oven that produces top notch pizzas — smoky flavored, bubbly, charred crusts that are topped with just the right amount of quality ingredients including fresh tasting, made-in-house sauces. According to owner Doug Puckett, the oven maintains a temperature of 650 degrees F. so the turnaround time for pizza, including assembly, is just about 5 minutes. The pizzas are impressive but so is the building that has ties to Puckett’s past. “I worked here when I was in high school,” he said.  An industrial arts major who worked in the industry, he used his creativity and skill to redesign and renovate the brick building that includes an upstairs party room with a stage where musicians often perform on weekends. Auto part gears hold up outside awnings, transmission have been turned into bathroom sinks, and Route 66 memorabilia is evident on both the inside and outside of the building. Puckett says he wanted to create” an experience” and he has achieved that goal.    1531 Military Ave. / (620) 304-2056

RECIPES WITH PHOTOS

PUCK’S PEACH BBQ PIZZA    Yield: One 12-inch pizza

PEACH BBQ SAUCE INGREDIENTS   Yield: 1 cup sauce 

1/2 to 3/4 cup jar peach preserves 

5 ounces peach bourbon (or regular bourbon if peach is not available)

1 tablespoon crushed red pepper

1/2 cup tomato-based BBQ sauce of your choice 

 

PIZZA INGREDIENTS   Yield: one 12-inch pizza 

Pizza dough for one pizza  

Peach BBQ Sauce

1/2 cup cooked chicken, cut into chunks 

1/2 cup diced or shredded mozzarella cheese  

2 teaspoons chopped green pepper

2 teaspoons chopped red onion 

Nephwe Mason West preps the ingredients for the savory pizza.

DIRECTIONS 

1.   Peach BBQ Sauce: Combine peach preserves, bourbon and crushed red pepper in a saucepan. Over medium heat, bring to a boil; stir and then set off the heat repeat the heat and boil process 3 more times until much of the alcohol has cooked off. Remove from heat and cool slightly.

2.   Pour peach sauce into a blender along with tomato-based BBQ sauce and blend until smooth. 

3.   Pizza: Use your favorite pizza dough to cover a pizza pan.

4.   Cover dough with generous portion of sauce.

5.   Distribute chicken, mozzarella, green pepper and onion evenly over the top.

6.   Bake at preheated oven at a high temperature, 450 degrees F., for 12 to 15 minutes or until crust in brown and toppings are bubbly.  

BRICK’S & BREW'S S’MORES’S PIZZA   Yield: one 12-inch pizza

INGREDIENTS — assemble the following and then follow the free-style advice in the directions

Pizza dough for one pizza

Hershey’s Chocolate Syrup

Crushed graham crackers

Mini chocolate chips

Mini marshmallows

 

DIRECTIONS:

1.   Use your favorite pizza dough to cover a pizza pan.

2.   Cover pizza dough with a thin layer of chocolate syrup. 

3.   Cover sauce with a generous layer of crushed graham crackers.  

4.   Scatter pizza with a generous portion of mini chocolate chips.

5.   Add pizza to a preheated 450 degrees F. oven for about 10 minutes or until crust is baked. Remove from oven and distribute a handful or two of mini marshmallows over the top. Return to oven for 1 to 2 minutes until marshmallows are toasted.  

6.   Remove from oven and drizzle with additional chocolate sauce.

EASY ICE CREAM CAKE

Easy and fun, I made this for our great nephew’s birthday and sprinkled it with red and blue sugar since his birthday is close to July 45h.

EASY ICE CREAM CAKE  Serves 16 to 24 depending on number of ice cream sandwiches used 

16 to 24 ice cream sandwiches depending on finished size desired/how many top serve

16 ounces frozen whipped topping (such as Cool Whip), thawed in the refrigerator

Chocolate syrup

Topping of choice: such as sprinkles, mini M&M’s, sprinkles, crushed Oreo cookies, toffee bits, chopped nuts, chopped candy bars, chocolate chips, etc.

1. If you want to remove the cake in order to frost the sides, line an 8 x 10= inch or  9 x 13-inch dish with foil — use enough foil so cake can be lifted out of pan. Or, just begin with step #2.
2.  Layer  8 to  12 ice cream sandwiches in the bottom of  dish. You may need to cut the last ice cream sandwich in half in order to get it to fit in the bottom of the dish. 
   
   
   
3. Cover with about half of the whipped topping and drizzle with chocolate syrup to create a thin layer of chocolate.
4. Add remaining ice cream sandwiches and cover with more whipped topping. Save enough to front sides if desired. Add topping of choice. 
   
   
   
5. Cover and freeze.
6. If frosting sides, remove cake from freezer and lift out the cake. Arrange on a seriving tray and frost sides. Return to freezer until ready to serve.

Recipe without photos . . .

EASY ICE CREAM CAKE  Serves 16 to 24 depending on number of ice cream sandwiches used 

16 to 24 ice cream sandwiches depending on finished size desired/how many top serve

16 ounces frozen whipped topping (such as Cool Whip), thawed in the refrigerator

Chocolate syrup

Topping of choice: such as sprinkles, mini M&M’s, sprinkles, crushed Oreo cookies, toffee bits, chopped nuts, chopped candy bars, chocolate chips, etc.

1. If you want to remove the cake in order to frost the sides, line an 8 x 10= inch or  9 x 13-inch dish with foil — use enough foil so cake can be lifted out of pan. Or, just begin with step #2.
2.  Layer  8 to  12 ice cream sandwiches in the bottom of  dish. You may need to cut the last ice cream sandwich in half in order to get it to fit in the bottom of the dish. 
3. Cover with about half of the whipped topping and drizzle with chocolate syrup to create a thin layer of chocolate.
4. Add remaining ice cream sandwiches and cover with more whipped topping. Save enough to front sides if desired. Add topping of choice. 
5. Cover and freeze.
6. If frosting sides, remove cake from freezer and lift out the cake. Arrange on a seriving tray and frost sides. Return to freezer until ready to serve.