{"id":4776,"date":"2026-08-01T10:51:57","date_gmt":"2026-08-01T15:51:57","guid":{"rendered":"https:\/\/lenaweevoice.com\/?p=4776"},"modified":"2026-09-03T23:54:27","modified_gmt":"2026-09-04T04:54:27","slug":"american-farm-museum-brings-the-stable-back-to-blissfield","status":"publish","type":"post","link":"https:\/\/lenaweevoice.com\/staging\/7542\/2026\/08\/01\/american-farm-museum-brings-the-stable-back-to-blissfield\/","title":{"rendered":"American Farm Museum brings The Stable back to Blissfield"},"content":{"rendered":"\n
\"Chef
Chef Justin Hill pushes out an order of shrimp tacos at the July 17 soft opening of The Stable in Blissfield. <\/figcaption><\/figure>\n\n\n\n

BLISSFIELD \u2014 A beloved Blissfield restaurant that shut its doors several years ago is officially back in business with a (somewhat) new name and new ownership.<\/p>\n\n\n\n

The Stable<\/a>, as it\u2019s now called, held a soft opening in late July and is now in its first phase of operation, with a menu of appetizers, salads, sandwiches, desserts, and a full bar. Many of the items feature locally sourced and other Michigan products.<\/p>\n\n\n\n

Current hours are 3-9 p.m. Wednesdays and Thursdays, 3-10 p.m. Fridays and Saturdays, and 11 a.m. to 6 p.m. Sundays. In time, the restaurant\u2019s menu and hours of operation will both expand.<\/p>\n\n\n\n

For the time being, seating is by reservation only. Reservations can be made by calling 517-682-1515 from 11 a.m. to 4 p.m. Tuesdays through Fridays.<\/p>\n\n\n\n

The Stable\u2019s new life is an offshoot of Blissfield\u2019s American Farm Museum and Education Center<\/a>, which was formed in part to create a way to showcase the Charles and Barbara Burkholder Farm Toy Collection.<\/p>\n\n\n\n

The Burkholders spent much of their lives amassing the collection and wanted it to someday be housed in a museum where the public could see it. By the time the couple died, Barbara in 2014 and Charles in 2015, the collection had grown to some 13,000 toys and 350 pedal tractors.<\/p>\n\n\n\n

In 2017, the American Farm Museum purchased a site on E. Jefferson Street in Blissfield with the intent of building a home for the toys. \u201cIt was always our dream to educate people about the past, present, and future of agriculture with the toy collection at [the museum\u2019s] heart,\u201d said Melissa Tsuji, president of the farm museum board.<\/p>\n\n\n\n

In order to make the museum a reality, however, \u201cyou\u2019re looking at millions of dollars in infrastructure, which is really hard to fundraise for.\u201d<\/p>\n\n\n\n

Then in 2025, the organization was approached with the idea of leasing the Hathaway House, a Blissfield fine-dining landmark for more than half a century until it closed early in the COVID-19 pandemic, in order to be able to display the Burkholders\u2019 collection for the time being.<\/p>\n\n\n\n

That\u2019s where The Stable comes into the picture.<\/p>\n\n\n\n

Located in what was the carriage house when the Hathaway House was a private home long ago, the casual-dining restaurant known as the Main Street Stable closed after the Hathaway House did.<\/p>\n\n\n\n

\"Ellie
Ellie Sayler delivers an appetizer to Julie and Rick Hedrick at The Stable\u2019s soft opening on July 17. (Photos by Erik Gable)<\/figcaption><\/figure>\n\n\n\n

When the American Farm Museum decided to lease the Hathaway House, the five-person board started talking about subletting the Main Street Stable building for a new restaurant in order to create a revenue stream for the organization\u2019s goals.<\/p>\n\n\n\n

\u201cThe more we discussed it, the more sense it made,\u201d Tsuji said.<\/p>\n\n\n\n

Because the AFMEC is a 501(c)3 non-profit, it formed an LLC for the restaurant and set about laying the groundwork for its opening as The Stable.<\/p>\n\n\n\n

Randy Brenke, the board\u2019s chief financial officer, stepped forward to get the ball rolling. \u201cWe wouldn\u2019t be where we are without his leadership,\u201d Tsuji said.<\/p>\n\n\n\n

One of the board\u2019s first orders of business was to tap Maria Carrico to serve as The Stable\u2019s manager.<\/p>\n\n\n\n

\u201cMaria knows the former Hathaway House and Stable like the back of her hand,\u201d Tsuji said.<\/p>\n\n\n\n

A Blissfield native and Blissfield High School graduate, Carrico spent almost 18 years as a server and bartender at both the Hathaway House and the Main Street Stable.<\/p>\n\n\n\n

\u201cSo this place holds a special place in my heart,\u201d she said, and when the farm museum board approached her about a year ago to ask if she might be interested in helping to open a new restaurant, she said yes.<\/p>\n\n\n\n

Another key component fell into place when Justin Hill was hired as the head chef.<\/p>\n\n\n\n

Hill brought more than 16 years\u2019 experience in the culinary industry, much of it at various Michigan country clubs, to his new role.<\/p>\n\n\n\n

\u201cChef Justin is excited to be here and excited for folks to try his new menu,\u201d Carrico said.<\/p>\n\n\n\n

\"A
A blackboard welcoming guests to The Stable’s July soft opening.<\/figcaption><\/figure>\n\n\n\n

It took an enormous amount of work to get the building ready for its new life, including new appliances, a new fire suppression system in the kitchen, some electrical work, and much more.<\/p>\n\n\n\n

The d\u00e9cor looks somewhat like it used to in the old Main Street Stable days, \u201cbut we are making it our own,\u201d Tsuji said. For example, a nod to farm life and agricultural products can be found in the whimsical salt and pepper shakers on each table.<\/p>\n\n\n\n

Both Tsuji and Carrico said they are looking forward to having people come in to The Stable and experience Hill\u2019s culinary creations. \u201cI think folks are going to be pleased and excited to try some of the things on the menu,\u201d Tsuji said.<\/p>\n\n\n\n

\u201cWe hope to be a place where folks can laugh, cry, celebrate, meet new and old friends, and enjoy a great meal together,\u201d Carrico added.<\/p>\n\n\n\n

Community interest in The Stable was high right from the start of the project. \u201cOur board is very proud of the work of our team and that the community is embracing it as they are,\u201d Tsuji said.<\/p>\n\n\n\n

And while operating a restaurant is definitely not what the AFMEC would have envisioned itself doing not all that long ago, \u201cwow, what a gift,\u201d she said. \u201cI know that all the blood, sweat, and tears that have gone to get us to this point are well worth it.\u201d<\/p>\n\n\n\n

Previously:<\/strong><\/p>\n\n\n\n