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would get disappointed , a bit . I would think , ‘ I worked really hard getting that to you ,’” Lonnie Wilson recalled . “ I like this way ( selling to restaurants ) much better .”
Baugh recognizes the hard work and ingenuity of the farmers he sources from .
“ The Wilsons are amazing ,” Baugh said . “ They do a great job and I ’ m constantly learning from them . They have a genius way of making things last and the food they produce is wonderful , because its been grown properly , harvested properly , and taken care of .”
Sharon Wilson said the farmers take great pride in what they do and it takes a lot of planning and care to grow good food . It ’ s a year-round job and as Hoot Owl Holler Farm follows organic practices , it can be challenging .
“ We do what we do , because ultimately , we want to put a smile on people ’ s faces . We want them to enjoy the food . What Jon creates with our stuff is amazing . I ’ ve not gotten anything here yet at Solidago that ’ s not just wonderful ,” Sharon Wilson said .
Lonnie Wilson said working with restaurants has helped a
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lot of farmers and he is proof that using organic practices works .
“ It ’ s really the way it needed to be ,” he said . “ People need to be more interested in where their food comes from and how it ’ s grown . They need to know their farmers .”
Baugh said supporting farms like Hoot Owl Holler is important .
“ We can ’ t do it without them . So we are going to try and support our agriculture as much as we can . In return , they deliver great products ,” the chef said .
‘ A SPOT AT THE TABLE ’
Oakley Caskey , Solidago ’ s front of house manager , has an interesting background .
“ I worked in food service as a teenager , but a lot of my career was in juvenile detention services ,” she explained .
While it might seem like a jump to get back in the restaurant industry , Caskey said a lot of her training in crisis management lends itself to the food business .
“ It ’ s about knowing how to take care of people and manage a crisis situation . Food service isn ’ t that much different . You have to keep a cool head
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when things are hectic and help people and take care of people ’ s needs in a productive way ,” she explained .
According to the front of house manager , the main difference is you restrain less people in the restaurant business .
Caskey also worked for Ouita Michel in one of her restaurants and was intrigued when Baugh told her of the Solidago project .
For Caskey , she said it was a kinship she felt with Paint Lick ’ s background that made her want to work at Solidago .
“ Like them , I kind of have this chip on my shoulder ,” Caskey explained . “ Those are my people . There ’ s this association that ( rural people ) are lower class . They are the blue collar , working class . They don ’ t know what good food is .”
According to Caskey , that broad stereotype couldn ’ t be further from the truth .
“ Those that say that are people who have never set down to dinner with a farmer in their life . Farmers are the ones that grow the good food and often they are the same ones that don ’ t get the opportunity to enjoy a good meal in
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a nice restaurant .” Caskey said Solidago hopes to change that .
“ We want to give them a spot at our table , where they can eat and experience their food in a new way ,” she explained .
Maintaining a connection with the community and helping it grow and thrive , is what Solidago is all about , Gumbert and Baugh added .
“ It ’ s why we are a no-tip restaurant ,” Baugh said . “ All of our tips go to funding the Main Street project here in Paint Lick . It ’ s to make the Main Street more beautiful and accessible for our neighbors .”
“ Paint Lick is rich with history and such a special place . It ’ s my home ,” Gumbert said . “ These are my neighbors . I want them to enjoy the restaurant and be proud of it .”
For Caskey , Solidago serves as a community hub that residents can find dignity and respect in .
“ This is the bread and butter of Garrard County . This is their food that they are giving us and we want to give it back to them in a way that honors them ,” Caskey said .
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