Here's a chance to explore La Caille, the iconic restaurant which sits on 20 acres at the mouth of Cottonwood Canyon, plus try food and wine and hear some great music.
The restaurant bottles wine from vines planted in 1986, serves farm-to-table food and is building a new bar and lounge.
Contractors filled nearly 30 industrial dumpsters with broken kitchen equipment, dated chairs and tables and yard waste.With help from a local farmer, the garden was built as a closed ecosystem where kitchen scraps are composted. It is now growing several types of beans, plush squash, sunchokes, artichokes, leeks, cabbage, squash, Brussels sprouts, tomatoes and lettuces. The restaurant maintains an aquaponic system inside its greenhouse, where it grows herbs.
In the early 1980s, the co-founders planted a vineyard of Seyval Blanc — an American-French hybrid grape. The grounds sit 5,350 feet above sea level and take advantage of low nighttime temperatures, well-draining sloped hills and soil rich in glacial deposits.In 2011, Gates hired Michael Knight of Kiler Grove Winery, who had worked with La Caille in the 1990s to establish the restaurant’s first wine label, to help restore the vines.
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