Two farms located in the Santa Clarita Valley, practicing organic growing methods, owned and operated by team members, supply much of the produce that we serve.  It starts in our greenhouse and moves to three acres of dedicated garden and farm space.  Little Juniper manages every aspect of the growing process, from when the seeds are first placed in the soil, to when the fruits, vegetables, and flowers are harvested.  In partnership with our organic farms, we work with local ranchers, fish mongers, bakers, honey producers, wineries and distilleries, to craft the best possible experience for our clients.

Our catering operation runs out of the professional kitchen of Hart & Main, an event space located on Main Street in downtown Newhall, California.  In conjunction with Hart & Main’s well-equipped kitchen, we own and operate a Model 90 Due Series wood oven that sits on the back of a restored 1970 Chevy flatbread truck.  The oven is the center of the catering operation, allowing the quality of roasted meats, fish, breads and vegetables shine though.  We are happy to work with our clients, using our tools and knowledge, to help customize a menu and experience that their guests will enjoy.

Currently under construction, is a non-traditional, interactive, dining space located on the central Little Juniper farm.  There, groups of up to 20 guests, can see their meal being prepared and then dine, only steps away from where many of the ingredients were harvested.  The space will consist of a full outdoor kitchen, indoor and outdoor dining options, a bocce ball and badminton court, and plenty of space to wander, explore and learn.

Little Juniper consists of Mike and Hannah Miller, Kim and Brian McBride, and a team of many more skilled members.  Collectively, the group has years of design, cooking and farming knowledge.  With a devotion to their individual and collective crafts, the team is devoted to a new and unique dining and catering experience.