20 • Thursday, July 30, 2020 • On the Edge of the Weekend
Food For Thought…with Vicki Bennington
Farm-fresh fabulousness! By Vicki Bennington For The Edge GODFREY — Another destination this week, especially if you’re ready for a drive and to get out of the house. Adopting a seed-to-table philosophy, Bakers & Hale uses naturally, locally grown ingredients as much as possible. And with credentials like Kelsi Baker Walden as executive chef, and Rex Hale as consulting chef, you can’t go wrong. Walden and Hale, who were instrumental in starting the restaurant a couple of years ago, worked together at destination restaurants, like, Fox & Hounds Tavern, Boundary and Basso, all at St. Louis’ famed, historic Cheshire Inn, and Three Sixty at the Hilton at the Ballpark in St. Louis, among others. Both grew up with Midwestern family influences of freshly grown food, which planted the seed — so to speak — for Bakers & Hale.
Bakers & Hale’s large garden on the restaurant property provides readily available fresh produce for whipping up salads and other fresh dishes. There’s also an herb garden with things, like, ginger root, lemon balm, mint, basil and lavender. Menus change with the seasons in order to utilize the freshest ingredients. Even cocktails rotate and include herbs that are in-season and syrups with things, like, lemon verbena. Out-of-season vegetables are brought in fresh from area greenhouses. People drive from far and wide to sample the fresh fare and made-from-scratch creations. Last fall, my husband’s class reunion was held on the outdoor patio, which is a surprisingly big space with a large bar that is great for social distancing — though those thoughts didn’t cross my naïve pre-COVID 2019 mind. The food was great and the atmosphere couldn’t be beat. Even though now the outdoor bar has reopened following the lifting
(Vicki Bennington | For the Edge) (Vicki Bennington | For the Edge) Hand-breaded chicken strips B&H Burger
