Food Scene: Farm-to-Table A pretty organic trend in Malibu. From her perch above the picturesque Pacific Ocean on
The décor at the original Malibu Café at the end
You have the best EGGS, (the egg sandwich is
the iconic Malibu Pier, the Swedish-born Chef Helene
of the pier is cozy and rustic; self-serve, laid back
my favorite) how many eggs do you go through
Henderson, has been quietly transforming the Malibu
California style, with soft sheepskin throws and
in a week?
food scene. Her 1,200-square-foot “farm-to-table”
linen napkins. What was the inspiration for the
When I opened the cafe I thought I could supply all
themed Malibu Farm Cafe now feeds more than 3,000
overall design esthetics?
the eggs from my house. I have 30 chickens which
people on a summer weekend and has expanded into
Originally the cafe had been a Ruby’s diner and it
equals about 30 eggs per day, which I thought would
the larger, more prime-time restaurant Malibu Farm at
was all red leather banquettes and shiny metals.
be plenty. Today we use about 5,000 eggs per week.
the shore end of the pier, complete with a produce-
As soon as we changed the color palette to muted
I do still bring eggs from my home, so it’s possible
driven cocktail bar and a wood-fired oven. I reached
greys, white and rustic woods, the ocean views
the egg you eat is from my farm!
out to the ethereal and beautifully organic Henderson,
really popped. We wanted a rustic but casual
to discuss the current “farm-to-table” concept and how
environment where you would be comfortable to
Name three things you can’t live without…
California’s coastal lifestyle has played a large part in
come in your yoga gear, with your dog or kid in
My family, my animals and the hope of a new day.
her organic success.
tow, or dressed up. How has the California drought affected your
Malibu Farm in my opinion is the quintessential “farm-
The concept is “farm-to-table” dining, meaning
restaurants and what efforts are you making to
to-table” California experience, with two wildly popular
everything offered at your restaurants is local and
do your part in conserving water?
restaurants located on the iconic Malibu Pier. How has
fresh, from the farm literally to the table. What
The pier is a California State park so there have
the California lifestyle influenced your restaurants?
percentage of food is grown at your home farm
been a lot of reductions on water use in general for
I think of myself as the quintessential Californian! I
and actually supplied to your restaurants?
pier visitors, such as foot washing and fish cleaning
love California, and worship the magic that the state
When I opened the cafe we were such a small
stations that have been eliminated. All our water
and the people bring to this amazing place. We are
operation and I believed I would be able to source
spigots and faucets have water reducing settings
so blessed for the restaurants to have access to the
almost everything from my own backyard farm.
on them. We are not supposed to offer water to the
incredible California grown vegetables and fruits year
We projected at the time that we would do 30
tables unless requested, but this can be a challenge
round. People here also embrace healthy living and
customers per day. Now during busy season we
as customers do complain about not getting water
clean foods which makes it easy for us to offer menu
do 1800 customers per day on the pier. However,
as soon as they are seated.
items full of fresh vegetables and greens.
pending the season we can supply strawberries, blueberries, citrus, kale, chard, snap peas, zucchini
What is your favorite time of the day?
I also wanted to create an environment that could
and tomatoes at close to 90% of our needs from
I love mornings. Each morning brings a new
appeal to someone coming up straight from the
Malibu local farms, including some from my
opportunity to do better than the day before, both
beach as well as someone out on a date or a business
home. Maggie’s Farm supplies most of our other
professionally and personally. Each sunrise brings
meeting. I wanted an environment that would appeal
greens including arugula, pea shots, romaine,
a new chance to spend more time with family or
to young people and their parents. A place for families
and frisee. Other items come from Santa Monica
doing things I love. Every new day a possibility to
to join together.
farmers market.
forget, forgive and renew.
WRITTEN BY
Maggy Siegel 10
|
A Los Angeles based lifestyle designer, Vintage Finds buyer for One Kings Lane and a veteran apparel industry leader who pioneered several popular children’s brands. She is a Mother, art & nature lover, and collector of all things chic for the home. Contact information: maggysiegelcastyle@gmail.com.
C B I N S I D E O U T . C O M
09_24_GLA_Ed3_CaliStyle.indd 1
9/12/16 4:04 PM