Whisknladle Hospitality (Prepkitchen, Whisknladle), which is gearing up to open Catania in La Jolla, is reportedly endeavoring to narrow the gap from farm to table by growing their own produce and raising their own animals, and may have plans to open a restaurant on a farm someday.
The hospitality group's founder Arturo Kassel sent us a photo from a recent visit to the farm with the restaurant group's culinary director Ryan Johnston, and says "We're thrilled to confirm Whisknladle Hospitality’s emerging partnership with Milagro Farm Vineyards & Winery. As some of our partners have taken a vested interest in the 110 acre winery and farm in Ramona, we will be working over the next several years to integrate our two businesses. A short 45 minute drive from San Diego and tucked away in Ramona is a very special property with a working winery and tasting room and gorgeous event space. In fact, two of our employees are getting married there this summer. As a believer in Slow Food, it is a dream come true to be able to eventually produce some of our own wine, olive oil, grow some of our produce and one day, raise some of our own meat & poultry. And who knows, maybe a weekend-only, TRUE farm-to-table restaurant one day. A boy can dream."