La Caille’s Sustainability

La Caille has been an innovator in culinary arts in Salt Lake for thirty years.  La Caille is setting the culinary pace again by investing in sustainable farm-to-table dining.  Farm-to-table is a commitment not only to sustainability, but also to fine dining. The commitment and process allows La Caille to harvest at the peak of flavor. This perfected harvesting time allows La Caille’s Executive Chef Billy Sotelo to create beautiful seasonal dishes that add to the La Caille experience. These entrees from the garden truly show La Caille’s pledge to the guest’s experience.

La Caille’s commitment to farm-to-table dining is best seen in the garden and aquaponics center. This aquaponics system and kitchen garden are headed by gardener, Ryan Richardson. “Ritchie” is an advocate of green gardening and has researched the best ways to grow herbs and vegetables for the kitchen in order to improve La Caille’s sustainability.

The aquaponics system utilizes the power of one living organism to nourish another. The system relies on fish to produce nutrients that are fed to the plants to kick start the growing process. The system allows La Caille to grow a sustainable garden, and the plants grow more quickly because of the high nutrients. This fast growth rate is tied to the aquaponics system and the green compost that Ritchie formulated. The compost is from the organic matter collected in the kitchen and La Caille’s grounds. Statistics show that up to 10% of the food purchased in restaurants is thrown away. At La Caille, this waste is put to good use and turned into valuable compost used to grow stronger and more fruitful gardens. The garden uses this organic compost and hydroponic nutrients to grow flavorful vegetables and herbs. These nutrients yield plants that are harvested up to twice as fast than traditional chemical methods.

La Caille is now able to grow all the lettuce used for its salads, many side dishes, and the micro greens used in the entrees. If there is a request to utilize the garden for an event, La Caille will work with you to create a delicious seasonal menu. Fall brides will enjoy fresh herbs and pumpkins while summer brides may serve guests eggplant, squash, beans, and sun-ripened tomatoes. 

La Caille is committed to beautiful events and cuisine, with farm-to-table cooking adding to the culinary experience. This effort requires La Caille’s culinary staff to not only create a delicious menu, but also think seasonally. When visiting La Caille, guests are able to enjoy fine dining with an environmental conscious.