Sheridan eatery/caterer keeps it local and tasty

Shovel and Spoon co-owner Janet Marsh is shown in front of the Sheridan restaurant. M.P. Regan photo


The Shovel and Spoon serves up healthy home-cooked food grown and raised near its home in Sheridan.

“We really do make everything from scratch, even our own soups and our own rolls for sandwiches,” said Janet Marsh, who co-owns the Shovel and Spoon and has overseen its day-to-day operations since opening earlier this year.

“And we’re really committed to local food. We’re trying to develop the menu around foods we can get from area farms and ranches,” insisted Marsh, who said keeping costs down for customers was also a major consideration.

“Since we buy whole pigs, our ham is really nice, not processed,” said Marsh, adding that she also purchases potatoes and any other ingredient she can find that originates from inside or nearby Sheridan.

“I really want to sell food that people like me can enjoy and afford. In order to achieve that, our style of food is pretty simple and straightforward. We serve simple ingredients, well-seasoned,” said Marsh, who grew up in Sheridan on her father’s ranch, which he still runs.

“It’s a real nice place to stop in and grab something other than just the usual burger and fries—you’re getting nicer food and not spending an arm and a leg for it,” said Shovel and Spoon regular Dustin Tetrault, a paramedic for area wildland fire crews.

“You get a nicer dining experience, but not so fancy that you’re spending an arm and a leg for it.”

Open Tuesdays through Saturdays, with varying hours (see below), the Shovel and Spoon offers breakfast and lunch all five days, and dinner three evenings per week.

“We stay open later on Tuesdays, Thursdays and Fridays because we serve supper by the plate on those nights,” said Marsh, adding that while the supper menu offers only one main entree each night, that entree varies depending on the night of the week.

Tuesdays at the Shovel and Spoon feature a straightforward, ranch-style dish, like pork chops simmered in gravy with mashed potatoes. Thursdays tend toward spicier fare, such as tamale pie, fish tacos, gumbo and chicken enchiladas. While Friday’s suppers are based around a pasta dish, like pasta primavera with vegetables, or old standbys such spaghetti & meatballs and macaroni & cheese, which got served up with some healthy doses of tomatoes and spice last Friday.


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