trends & technologies
G
WHISKNLADLE:
FROM
FARM
table
to
There are many reasons why a growing number of
people are getting back to their roots, at least when it
comes to their food. In San Diego County, California, a
small chain of restaurants that grow their own organic
soil-based produce are helping people do just that,
and local customers are literally eating it up.
by Jeff Walters
80
Maximum Yield USA | December 2016
abriel Mauser has his hands (and
ladles) full most of the time as
produce and beverage manager for
five restaurants that the Whisknladle
Hospitality Company owns and operates
in preferred areas of San Diego County,
California. Each one has its own style,
vibe, and flare to provide a unique experience for its customers, though critically-acclaimed Whisknladle, opened in
2008, was the first to open.
Prepkitchen, located in La Jolla, is the
second addition to the Whisknladle
Group and was shortly followed by the
same ideas in Prepkitchen Del Mar,
Prepkitchen Little Italy, and downtown
San Diego. Catania, also located in La
Jolla, is “a tribute to authentic coastal
Italian cuisine,” says Mauser. Located
on the top floor of the newly redesigned
La Plaza center on the historic corner of
Wall and Girard in La Jolla, Catania is
the result of the vision of Whisknladle
Hospitality owner Arturo Kassel and
culinary partner and director Ryan
Johnson, who were inspired by a twoweek, 1,400-mile road trip through Italy
years ago. The restaurant provides
guests with authentic Italian coastal
cuisine in a relaxed, yet elevated
setting featuring panoramic ocean
views. All locations feature the same
concepts and ideas of freshly prepared
food at affordable prices. They also
feature a great management team and
a local organic farm that provides up
to 16 per cent of each restaurant’s daily
produce, fruits, and wines.