Local eats: The Goat
March 17, 2016
I finally got the opportunity to have a one-on-one conversation with chef and owner of The Goat, Stacey Baldock. I tasted her amazing food when she had the restaurant Hestia, and now we get to talk about her new established and successful restaurant, The Goat.
Susie Jimenez: You have grown so much since you moved from downtown Carbondale. I know it's because you have so many followers, but what do you think has been the key to your success?
Stacey Baldock: The recession we had in 2009 really changed things — the location, the rent, the amount of people dining. So we wanted to downsize and do it right. We had the opportunity to move into our space now, and we decided that the food spoke for itself. We have a lot of support, and it has shown by the profitable and busy location we are in now.
SJ: What is your menu about, and what do you think has made it so special to people in the valley?
SB: I have established our menu, and we keep trying to see if we should remove something, but I know we will hear about it. Our clients are consistent in what they order, and we sell it all. We do, however, feel it's important as the community brings me fresh squash blossoms, fresh cheese and zucchini to incorporate it into specials. One thing I know is that it's summer, and it's barbecuing season, so I bring my barbecue from home on Saturdays, and we do amazing dinner specials.
SJ: Are you in the kitchen all the time, or what is your role now?
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SB: I am everywhere. I think it's important to train your staff well but have one-on-one with clients to see what they want. I need to know every aspect of The Goat, and I can go into any part of it and take over. I work right next to and as much as my own staff, and that always gives any chef/owner credibility to their staff in knowing that they will stand by them. They work so hard for me, but I still do the soups and the catering. You will always find me somewhere at the restaurant.
Comment from Chef Stacey: Real chefs know all the positions in their restaurants so there is consistency every time a guest walks in.