Malibu Farm

Like all the best things in life, Malibu Farm started small and grew organicallyjust like the food we like to eat and serve. Our founder, Chef Helene Henderson, began with cooking classes and farm dinners out of her home and in her backyard in Malibu, where free range, fancy, feather-footed chickens roam alongside a pig named Arnold and pet goats who love to walk on the beach. Helene opened a casual counter service café at the end of the Malibu Pier and a full-service restaurant and bar soon followed. More Malibu Farms sprouted in Newport Beach, Cabo, Lanai, Miami and Montecito. Although we have grown like wild weeds, we are still a locally owned small business. We use mostly whole wheat flours and whole grains; lots of veggies and fruits. We love arugula and believe there is no such a thing as too much lemon. We use no fake food and no non-fat products. If you dont know how to make it, or where it comes from, dont buy it. Eat the real thing, or dont eat it at all. We love seafood but want to preserve our treasures from the sea so our portions are small, and we work hard to offer sustainable seafood. We serve chicken and pork but, again, in super small portions. In our early days, our mission of local, organic and fresh was easy. Eggs at the café were from Helenes chickens. As weve grown, we still strive to offer as much local and small farm as we can. We shop at farmers markets and from producers we know personally. It can be challenging to source organics for the restaurants 100% of the time, but we are proud of the products that we serve and believe we put the best possible produce available on every dish served. Here in New York, were bringing you a taste of the Malibu we love. The Malibu where goats are beach bums, and where the cackle of chickens and the low buzzing of bees accompany the sound of crashing waves. Malibu Farm is a home, a community, and a desire to live local, eat local, and celebrate local. Its the ultimate proof that if you do what comes natur