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Calif. fast-casual brand is serious about ‘shovel-to-fork’ ethos

Grass-fed beef is sourced from a farm 20 miles away

Farm-to-table and farm-to-fork have become ubiquitous terms often used too loosely to describe a restaurant’s culinary ethos.

In the case of Cultivation Kitchen, a new California fast-casual restaurant, its mantra is a fresh spin on the locally sourced movement. The Anaheim, Calif.-based eatery, with a dining room housed in a greenhouse, serves “shovel-to-fork” cuisine.

About 95% of the restaurant’s ingredients are sourced from local artisans and farmers, including pasture-raised beef from Silverado, Calif. — a remote canyon located 20 miles from the restaurant. Some ingredients such as herbs are plucked straight from the restaurant’s onsite culinary garden.

Dale LaFlam, a former Quiksilver action sports brand executive turned restaurateur, said Cultivation Kitchen has been in development for a long time.

“We’ve been researching the demands and habits of Orange County diners, meeting with local farmers and building out the star of the show, the greenhouse space, all for many months now,” LaFlam, founder of Cultivation Kitchen, said in a statement.

Click on the slideshow for a closer look at the cashless fast-casual restaurant, which serves breakfast, lunch and dinner. 

Contact Nancy Luna at [email protected] 

Follow her on Twitter: @fastfoodmaven

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