Ronnie and Bonnie Mead and their two young sons set out on the entrepreneurial highway in 1971 when Ronnie left his job at a local bank to purchase a small grocery store in Kennedy. The store, which was the former Eagle Tavern, was very old and too small, the couple soon realized, to meet the needs of the vision they had for the community. The purchase of a neighboring funeral home in 1974 and a bait shop in 1975 advanced the couple closer to their goal. Construction on a larger, modern store began in 1976 on the lots where the two newly acquired buildings once stood.

The move to the new Kennedy Supermarket, which included a restaurant and bakery, was made during the blizzard of ’77. The Meads worked on improvements over the years, including the installation of gas pumps in 1980 on the lot where the former store had been razed.

Little did the couple know their son, Tim, who worked as a stock boy while attending high school, would one day marry Sandy Arnold, whose first job was that of a dishwasher in the bakery. In 1991, two years after he married and just after his 26th birthday, the parents sold the store to their son. After the birth of their first child, Sandy Mead, a registered nurse, left her position at WCA Hospital to have hours more conducive to family life and to assist her husband in their business.

“We have made improvements throughout the years such as enclosing an entryway, replacing equipment and installing state of the art scanning registers,” Tim said.

Sandy Mead enjoys making Apple Dumplings for her family from a recipe that calls for common ingredients.

Weekly coupon email specials were added with an occasional extremely low-priced surprise for customers.

“I do ‘wows’ every now and then just to get excitement every once in awhile,” Tim said.

In 1994, after approximately 15 years of ownership, Dave and Sarah Frederes, owners of the adjacent The Office Restaurant, sold their business to the younger couple. A manager was hired to oversee the new business and after 23 years they have only hired two others.

“Our manager, Justin, is very good about bringing in duos and there is karaoke on occasion,” said Tim.

New equipment to handle higher volume was added to the business, which also includes a pizza and sub shop and a bar.

The Pumpkin Roll is expected by family members at holiday gatherings.

“Tim comes across with new things (for the menu) and I like that,” said Mike Kiendl, who has been the cook for the last eight years. “I do a lot of exploring. We try to make everything our own.”

Many cosmetic improvements were made in October 2016, including new flooring, lighting and an antique hutch in the restaurant and an antique framed mirror was hung over the bar. New paint was applied throughout.

“It’s always been a place where people have been comfortable bringing their families, a friendly hometown place to stop,” said Tim. “If you’re from here, you would be talking to people you grew up with. It has become known for its Wednesday wing night.”

“This place is a madhouse on Wednesday,” Sandy added.

The kitchen and sub shop are closed on Monday. Special pricing is offered Tuesday through Thursday nights, with Tuesday being burger night, Wednesday wing night when wings are offered by the piece and Thursday pizza night, when a large cheese pizza is $5.99. The dinner menu is available on Friday and Saturday. Their biggest sellers are prime rib and the beer-battered haddock fish fry. Other dinner entrees include New York strip steak, barbecue ribs, stuffed pork chops and hot roast beef sandwich, as well as fried chicken, broiled shrimp, scallops and haddock and crab-stuffed haddock. Pasta dishes are also offered.

The owners believe they have owned the eating establishment the longest of anyone. Forty-three people are employed between both businesses, including their middle son who does customer service and their daughter, a part-time cashier.

Sandy loves to entertain and says her mother-in-law shares the holiday entertaining with her.

“We both enjoy it,” she said. “I love to bake and love to host my side as well as his side and our new bigger home will lend itself well to big groups.”

Sandy has offered several of her favorite recipes. The French Onion Soup is her son’s favorite and the Broccoli Salad recipe came from her mother. Although she submitted her own Boiled Dinner recipe she admits “his dad makes the best boiled dinner. His is better than mine.” She loves the Apple dumpling recipe, because “it’s different and delicious and made with normal ingredients.” She shared her great aunt’s Pumpkin Roll recipe, too.

“I have it in her handwriting and have to keep it in a zip lock bag because it is starting to come apart,” Sandy said. “One year I tried not to make it and people asked for it.”

They have three children. Gavin resides in Brooklyn, Alex in Jamestown and Julia is a student living with her parents. Sandy’s parents are Wayne and Pam Arnold, formerly of Kennedy, now residing in Arizona.

The Office is located at 658 Route 394, Kennedy. NY. Pizza, subs or dinners (available Friday and Saturday from 5-9) may be ordered to go by calling 267-3285. To sign up for the email list or to view store and restaurant specials go to www.kennedysupermarket.com or like The Office on Facebook.

Do you have an interesting holiday tradition, decorate to the max or bake massive amounts of cookies and have 8-10 recipes you are willing to share? If so, please contact me at bkehe25@gmail.com.

Pumpkin Roll

3 eggs

1 c sugar

2/3 c pumpkin

1 tsp lemon juice

3/4 c flour

1 tsp baking powder

2 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1/2 tsp salt

Beat eggs for five minutes. Add sugar, pumpkin and lemon juice. Set aside. Measure dry ingredients. Add wet mixture and combine. Spread into WELL GREASED jelly roll pan. Top with nuts if desired. Bake at 375 degrees for 15 minutes. Immediately turn out onto a kitchen towel that has been dusted with powdered sugar. Roll up with towel jelly roll-style and leave until cool.

Filling-

8 oz cream cheese, room temperature

6 T butter, room temperature

1 c powdered sugar

1 tsp vanilla

Beat all ingredients together. Unroll cooled cake. Spread over all and roll up again. Wrap in plastic wrap and refrigerate at least 1 hour. Sprinkle with powdered sugar and slice.

Pretzel Jell-O

1 lb fresh or frozen strawberries, sliced

8 oz whipped topping

21/2 c salted pretzels

1stick butter

3/4 c sugar, divided

8 oz cream cheese, room temperature

6 oz pkg strawberry flavored gelatin

Preheat oven to 350 F. Combine gelatin with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature. Crush pretzels in a sturdy zip-lock bag using a rolling pin. In a medium sauce pan, melt butter. Add ™ cup sugar and stir. Mix in crushed pretzels. Transfer to a 9×13 glass casserole dish, pressing the pretzel mix evenly over the bottom of dish. Bake for 10 min at 350 degrees. Cool completely.

Use a hand mixer to beat the cream cheese and 1/2 cup sugar until light and fluffy. Fold in whipped topping until no streaks of cream cheese remain. Spread mixture over cooled pretzels all the way to the edges to create a seal. (So the gelatin layer doesn’t leak into the pretzels). Refrigerate 30 min.

Stir sliced strawberries into room temperature gelatin. Pour and spread evenly over the cream cheese layer. Refrigerate 3-4 hours or until set.

Broccoli Salad

2-3 heads broccoli, cut into 1 inch pieces

1/2 c red onion, chopped

1 c sharp cheddar cheese, grated

1 c cooked bacon pieces

1 c real mayonnaise

1/3 c sugar

3 T cider vinegar

Combine broccoli, onion, cheese and bacon in a large bowl. In a separate bowl thoroughly combine mayonnaise, vinegar and sugar. Pour dressing over salad and mix until evenly coated. Cover and refrigerate.

Boiled Dinner

3-4 lb smoked picnic ham, bone-in

2 medium heads cabbage, quartered

1 lb carrots, peeled and cut into large pieces

3 lb potatoes, peeled and quartered

4 cooking onions, quartered

Place ham in a large stock pot. Add onions. Fill with water to about 3 inches covering the ham. Add spices and bring to a boil. Lower temperature to low boil and cook for 1-2 hours. Add carrots, potatoes and cabbage and more water if needed, just covering vegetables. Cook on low boil until vegetables are fork tender. Remove ham and slice to desired thickness. Place back in pot. (We like ours served with butter and cider vinegar.)

Mountain Dew Apple Dumplings

2 Granny Smith apples

2-8 oz cans crescent roll dough

2 sticks butter

11/2 c sugar

11/2 tsp vanilla extract

12 oz Mountain Dew

Ground cinnamon to taste

Preheat oven 350 degrees. Peel and core apples. Cut each into 8 equal wedges Divide dough on separations and wrap each apple wedge in one piece of the dough, beginning at the wide end of dough. Place rolls, seam side down, in a buttered 8″ x 10″ baking dish. Melt butter in a medium saucepan. Add sugar and vanilla. Stir for a few seconds. You want the mixture to be grainy. Pour the butter-sugar mixture evenly over the rolls. Pour Mountain Dew over the top. Sprinkle with cinnamon. Bake for 40 min or until golden brown. Serve with vanilla or cinnamon ice cream. Spoon some of the syrup from the bottom of the pan over dumplings.

French Onion Soup

4 large yellow onions

1 stick butter

1 c white wine

4 c low sodium chicken broth

4 c low sodium beef broth

4-5 dashes Worcestershire sauce

2 garlic cloves, minced

Several thick slices French bread, drizzled with olive oil and toasted

8 oz Swiss or Gruyere cheese

Preheat oven to 400 degrees. Slice onions. Melt butter in a heavy pot or Dutch oven. Add onions and stir to coat. Cook for about 20 minutes until onions are soft. Place pot in oven with the lid slightly ajar. Roast the onions for 1 hour, stirring twice to keep them from burning. Return the pot to the stovetop over medium heat. Add wine, scraping the pan. Cook for 5 minutes or until wine reduces. Add chicken broth and beef broth. Then add Worcestershire sauce and garlic. Reduce heat and simmer for 55 minutes. To serve, turn on the broiler. Ladle soup into ovenproof bowls. Place 1 or 2 pieces of the toasted bread on top of the soup. Place a thick slice of cheese on each bowl. Put bowls on cookie sheet and broil until the cheese is melted, bubbly and slightly toasted on top.

Chicken Parmesan Sliders

1 lb breaded chicken tenders

16 slider buns

2 c pasta sauce

2 c mozzarella cheese, shredded

1/2 c Parmesan cheese, shredded

3 T butter, melted

1 tsp garlic powder (or more if you love garlic)

1 tsp Italian seasoning

Preheat oven to 350 degrees. Cook tenders according to package directions. Place bottom half of buns in greased casserole dish. Place tenders on buns and cover with sauce. Combine cheeses and sprinkle over the chicken. Place the top buns on the sliders. Melt butter with garlic powder, stirring to combine. Pour melted butter over buns and sprinkle with Italian seasoning. Cover dish with foil and bake about 10 minutes. Remove foil and bake 10 more minutes. Cut and serve.