The Red Door Family Garden Breaks Ground on Mount Helix

Family, friends, and staff of Mission Hills’ The Red Door and The Wellington restaurants gathered in Mount Helix Wednesday morning for the official ground breaking ceremony of their half-acre family garden. The brand new sustainable organic farm will supply fresh produce for both eateries and fulfill Executive Chef Brian Johnston’s specific menu needs year round.  

Designed and maintained by the local farming landscape company, Urban Plantations, the garden will incorporate raised beds that will grow a smart assortment of produce, from rainbow chard to lychee tomatoes, as well as a natural composting system that will dispose of food waste from the restaurants.

Trish Watlington, owner of both eateries, which share a kitchen, said that they have always used local and organic products, but the idea to clear the space in her backyard is an investment that she and her husband feel will be instrumental in both eateries’ future successes.

“We used to farm when we lived on the east coast, more than 14 years ago, so it is nothing new for us,” Watlington said. “It’s going to take about three years for our investment to fully materialize, but fresh ingredients like lettuce, arugula, and radicchios, will be ready in about eight weeks.”

The initial blue print includes plans for a chicken coop, but Watlington said they are still debating whether or not to move forward with the idea, because to fulfill their restaurants’ demands would necesitate at least 40 chickens, and that is a lot of work. For now, their primary focus is on the produce.

 Johnston, who planted the ceremonial celery stalk with Watlington, added that the farm-to-table concept is gaining momentum because it ups the freshness factor and practically guarantees the restaurants will have what they need when they want it. It is a win/win situation for the chefs and the customers.

Although the garden is not officially certified as organic, Urban Plantations founder and master gardener, Karen Contreras said people who trust the integrity of both eateries should know they are using only organic products, in everything from the soil, to the methods employed to deal with unwanted bugs.

This garden will not be open to the public; however, Contreras said that anybody interested in learning more information, or seeing this type of garden, should visit Fibonacci's Campus Pointe Bistro, which uses a similar garden that is open to the public.