May 10, 2025
Hanford Insider: Off the Vine's Tasty Bold Move
Send me a text and give me feedback on this episode! Discover the heartbeat of Hanford in this packed episode featuring a candid conversation with local entrepreneur Kayla Houk, who shares the remarkable journey of Off the Vine Restaurant from pandemic-born charcuterie delivery service to downtown dining destination. When COVID-19 shut down the culinary world, chef Kayla returned to Hanford and launched a charcuterie box delivery service that quickly grew from 3-10 boxes weekly to 30 boxes d...
Send me a text and give me feedback on this episode!
Discover the heartbeat of Hanford in this packed episode featuring a candid conversation with local entrepreneur Kayla Houk, who shares the remarkable journey of Off the Vine Restaurant from pandemic-born charcuterie delivery service to downtown dining destination.
When COVID-19 shut down the culinary world, chef Kayla returned to Hanford and launched a charcuterie box delivery service that quickly grew from 3-10 boxes weekly to 30 boxes daily. This success propelled her to open Off the Vine's first location during the pandemic, despite all the challenges of social distancing requirements and takeout-only service. Now, the restaurant has relocated to a prime downtown spot (formerly Fatte Albert's Pizza), expanding from 20 to 80 seats while maintaining their commitment to scratch-made, locally-sourced food.
What makes Off the Vine special? "We literally live in the hottest spot of the valley where we get fresh peaches, strawberries—anything you can think of is grown here. Why wouldn't we use it?" Kayla explains. This farm-to-table philosophy extends to everything they serve, from their popular Smoked Bird sandwich (house-braised turkey, caramelized onions, smoked gouda, and garlic aioli on sourdough baguette) to their daily-made dressings sweetened with local honey instead of artificial sugars.
The episode also delivers crucial community updates: Hanford has been recognized as one of California's fastest-growing cities with a population now exceeding 61,000; three new murals have been approved for downtown; and the City Council has voted to let residents decide on a transient occupancy tax increase in November. Sports enthusiasts will appreciate comprehensive coverage of local championships, with Hanford West Softball claiming the Tri-County Kings League title with a perfect 8-0 record and Sierra Pacific Baseball securing their own league championship.
Subscribe to the Hanford Insider newsletter for the most comprehensive community calendar available, and join us on YouTube for live coverage of the upcoming baseball and softball playoff bracket releases!
You can find the Hanford Insider at www.hanfordinsider.com and on social media at @hanfordinsider
Thank you for supporting the show!
01:33 - Local News and Community Calendar
06:11 - Kayla Houk - Off The Vine
20:22 - Sports Report with Eric Bentley
WEBVTT
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On this episode of the Hanford Insider we'll get a chance to catch up with Kayla Hauck to hear about the opening of the new location of Off the Vine Restaurant in downtown Hanford.
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Rob will give us an update of the latest Hanford news and a quick rundown of the community calendar.
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Then later I'll be back with your sports report.
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This is the Hanford Insider for Monday, may 12th.
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This is the Hanford Insider, the podcast, where we dive into what makes our community tick, from local stories and hidden gems to conversations with people shaping our neighborhood.
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We're here to celebrate, explore and connect.
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I'm your host, rob Bentley.
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Whether you're new to Hanford or longtime local, this is your source for everything happening in our town, from events and news to conversations with people who make Hanford such a unique community.
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I hope you enjoy the format.
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If you like the show, consider donating at buymeacoffeecom slash.
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Hanford Insider.
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I appreciate the consideration.
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Don't forget that we're also on YouTube at Hanford Insider.
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Like and subscribe to the channel to be notified when we're going to go live or covering a special event.
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On Wednesday night this week, eric will be joining me live, along with some coaches, to talk about the playoff seedings for the upcoming Central Section baseball and softball playoffs.
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Now let's take a look at this week's community news.
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The Hanford City Council met last week.
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At the meeting they approved the painting of three murals in town a creative one at the King's Art Center, a Hanford-themed one on the side of the building at 114th North Irwin Street and one on the exterior walls of the plunge that faces Lacey Boulevard, promoting this longtime summer activity in Hanford.
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The public hearing regarding streetlight requirements in the new Live Oak subdivision was continued as more information is still being gathered.
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The council did vote to send the proposed transient occupancy tax increase from 8% to 12% to the voters to decide in November.
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This tax is not paid by residents, but those visitors to our town who stay in hotels or short-term rentals.
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This will keep us in line with other destinations without significantly impacting visitor demand.
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It was reported last week that the city of Hanford is one of the fastest growing cities in the state of California.
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The population has now been estimated at just over 61,000 people, which is a 2.3% increase from 2024.
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Other Valley cities on the top 10 list include Merced and Tulare.
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Keep up the good work, hanford.
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This is big news to potential restaurants and businesses that are looking at coming into our town.
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Now let's take a look at this week's community calendar.
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At this week's Thursday Night Marketplace, it's Small Business Appreciation Night with music by the band Brown Sugar.
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On Tuesday, may 13th, the Sierra Pacific High School Music Department will be holding a cultural celebration concert at the Presentation Center beginning at 7 pm.
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The Great Hanford Bike Swap will be held at the Kings Fairgrounds on May 16th and 17th.
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The Storybook Garden and Museum will be holding Art for a Change on May 16th at 6 pm.
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The annual Kings County Serve Day will be held throughout town on Saturday, may 17th.
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Contact the Koinonia Church to volunteer or find out more information.
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Contact the Quintinia Church to volunteer or find out more information.
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The Hanford Cali Fitness Street Fest will be held on 4th Street on May 17th from 10 am to 2 pm.
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The Children's Storybook Garden and Princess and Pirate Picnic will be held on May 18th.
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Visit childrenstorybookgardenorg for details.
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On Thursday, may 22nd, king's Behavioral Health is sponsoring Breaking the Stigma Conference at the Glad Tidings Church from 9 am to 4 pm.
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Topics will cover the intersection between substance use and mental health to provide better support, foster recovery and save lives.
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The King's Players production of Eat your Heart Out opens May 24th and runs through the middle of June.
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For more information, visit kingsplayersorg.
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The San Joaquin Valley Air Pollution and Control District is holding a free smog repair event at the Kings Fairgrounds on Saturday, may 31st, from 8 am until noon.
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Gates open up as early as 6.30 am.
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Expect to wait, but you can get free repairs up to $500 if your car fails the first test.
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For more information, visit valleycanorg, the Downtown Hanford Car Show hosted by the Carnegie Museum of Kings County will be held on Saturday, june 7th.
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Over 200 cars are expected.
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Early registration ends this Thursday.
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Visit carnegiecarshowcom for more information.
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Saturday June 7th at 3 pm is also the date of the Century of Memory celebration, marking the 100th anniversary of the dedication of the Hanford Civic Auditorium.
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This special centennial event will bring together residents, families and visitors to honor the rich legacy of the Civic Auditorium and reflect on the history, culture and spirit that have helped shape Hanford over the past 100 years.
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There'll be historical displays, videos, a ceremony featuring the John Phillips Sousa Trivia Band, and everyone gets a piece of cake afterwards.
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The ceremony is free and everyone is invited to attend.
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Find out more about this event at hanfordcagov slash civic100.
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If you have an event coming up and you'd like some help getting the word out, let's work together.
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Send your information to hanfordinsider at gmailcom.
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Be sure to subscribe to my weekly newsletter to get a complete calendar of events.
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It's the most comprehensive community calendar available.
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Well, it is so awesome to be here at Off the Vine in downtown Hanford with Kayla Hauck.
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How are you doing, kayla?
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I'm doing great.
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How are you?
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I'm doing awesome.
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Hey, kayla, this is a really exciting time to be in downtown Hanford and I know that Off the Vine just recently relocated from Irwin and Ivy.
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But before we get into the new place let's kind of go back to where it started and I know that you've been involved in preparing meals and that's kind of go back to where it started and I know that you've been involved in preparing meals and that's kind of been a big part of your life, hasn't it?
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Yeah, I would definitely say so.
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I think it started in my early 20s with my passion behind food and looking at tarring trees and painting trees and using the walnuts and realizing we have everything we need in the Central Valley and why are we using it.
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And it's just sparked from there, for sure.
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Definitely started during the pandemic, after we all lost our jobs pretty much as chefs.
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I was over in Monterey and I moved back over here and I started, you know, charbite Cake, which was a charcuterie company that delivered charcuterie to doorsteps.
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During that pandemic time.
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We were able to start from three to 10 boxes a week to about 30 boxes a day anywhere from Hanford, lemoore, visalia to Larry, all the way to Fresno, and I had my nieces and my nephews working for me.
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It became a family affair and after a year and a half or so, during the pandemic, a little spot in Hanford opened up.
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And once that little spot opened up, I said, hey, let's go for it.
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Was that the spot at Irwin and Ivy the Irwin and?
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Ivy spot.
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Yeah, that's where our starting platform was.
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We went in during the pandemic, we remodeled it and we opened during the pandemic.
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That's pretty incredible to open during the pandemic.
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I'm sure that was full of enough challenges.
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Yeah, you know all the to-go stuff, the plasticware no one was allowed to dine in.
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We had the health department say, hey, entrance and exit, only we had the eight feet apart.
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We had lines out the door right when we opened.
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We had to ask everyone outside even to stand eight feet apart for health department requests.
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So I think right off the bat we kind of made a hit or a splash in this town because of what we were offering.
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So let's talk a little bit about that.
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We discussed earlier about the need for good, healthy food choices in Hanford and frankly, there hasn't been that many.
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Correct.
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Yeah, I think, even down to our dressings not using any fake sugars or additives.
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Yeah, I think, even down to our dressings not using any fake sugars or additives.
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We use local honey to, you know, sweeten up our dressings.
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Our raspberry vinaigrette that's very popular our balsamic.
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I think that just the need and want for that in town as well for myself, is where it all really did begin.
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We literally live in the hottest spot of the valley where we get fresh peaches, we get fresh strawberries, we get anything you can think of is grown here in our valley.
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Why wouldn't we use it?
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That's what I wanted to figure out and I think once I started using it, everyone reacted as well to it.
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You know we get farmers from Fresno, tulare, visalia.
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They will even come drop off produce.
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Hey, come try my produce out.
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I get the rarest pluots, some stuff that people have never even heard of, even in our own town, and it's just exciting to be able to work with one our farmers and two produce that, when it comes in, you can smell it, you can taste it, you can see it.
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You know it's just a different experience for me when we get to use that product.
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And overall, you know our salads, our sandwiches everything we do is from scratch.
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There's never anything coming out of a bag pre-frozen.
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We didn't even have a freezer at our last location, so for three years there was nothing frozen ever coming out of our facility.
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So I think that's a good sign for everyone else.
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I mean, here now we have simple things like kids' chicken nuggets and stuff like that.
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That will have to be, obviously, you know.
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So you were open there at Irwin and Ivy and you were able to build the customer base where it got out about it and you had dreams of expansion, and in downtown Hanford you were able to find a building that was available.
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Tell us about this place.
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For those of you who don't know, you might be aware that this building was actually the Fatty Albert's Pizza place for a while and then it became vacant.
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And Kayla tell us how that all came about.
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So I had heard one day that possibly this space was going to be open.
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I got a hold of the owners.
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They had no clue who I was and I said hey, I'm Kayla, I own Off the Vine.
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This spot would be absolutely perforous.
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It's been a lifelong goal to be on Main Street itself and leading the expansion, because we only had about 20 seats in the last location and now we've grown to about 80 seats.
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I mean, we fill this house up almost every day, still during lunchtime, and it was definitely a transition, to say the least, but it's a great transition.
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Everyone is very, very excited about it and also very happy that there's air conditioning.
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And you're getting a lot of the local businesses and people that work downtown.
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They have another choice now for food.
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Exactly, yeah, we're definitely targeting more on our main street and downtown businesses, as well as our Teacher Wednesdays Now, they all love it because there could be 30 of them and they could all sit together For sure.
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So let's get to the food the best part about Off the Vine.
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What are some of your signature meals or sandwiches that people enjoy when they come?
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I would definitely say our biggest sellers are Smoked Bird, which is caramelized onions, our braised turkey, which we do in-house.
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Every day we do a smoked gouda cheese, garlic aioli, in-house made and it on a sourdough baguette and it I mean probably sell about 58 at least a day.
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And what's your favorite?
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I would say definitely the smoke bird, but I also love the pesky turkey, Um.
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And our another big seller is, uh, our peppered chicken, which is a spicy chicken sandwich.
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You know how our town loves heat, so yeah, yeah.
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So true confessions for everybody.
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I am a customer at Off the Vine and my three favorites are the Pesty Turkey sandwich.
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I've also had the Tri-Tip sandwiches.
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They're delicious, and when they opened up the news place, my first taste test was of the Hot Italian.
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I love these sandwiches.
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They're so great.
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So tell us about this food that you're getting.
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Why does it taste so good?
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What do you do for sourcing your products?
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So we do use a local vendor, but we also use our local farmers.
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At the end of the day, I pretty much just go through and source everything myself.
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I look at it, I feel it, I taste it.
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I want to make sure that it's good enough for my customers.
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You know, I think we pride ourselves on what kind of ingredients go on our sandwiches, our salads, our appetizers, whatever it may be, because that we don't have to manipulate the ingredients as much.
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If they come French and they're, like our cheeses, are imported stuff.
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That is actual quality and not quantity.
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For sure.
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Well, we know the restaurant is beautiful.
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I mean you've done such a wonderful job.
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But there's another side to Off the Vine that's really important to your business model.
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That's really helped with the success of Off the Vine.
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Can you tell us a little bit about maybe some of the collaborations that you've had and some of the special things that you do to kind of share the experience across the community?
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Yeah, we are lucky enough to work with you know a couple of different bartending companies, one being B2 Bartending or B2 Bartending I apologize Charm House.
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They have been nothing but great.
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We love working with the Charm House venue.
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We have Grangeville Oaks, right around the corner, Children's Storybook Garden.
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A lot of our local venues suggest us and recommend us as well as we suggest and recommend them as well, and it does make for an easier compilation for our guests and our clients and our customers to be able to just one-stop shop with my collaborations, with all the people that we do work with.
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And another way to get the food, of course, is online.
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You have an online ordering portal on your website.
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What's the website?
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Again, the address.
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You can order it ahead of time.
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That way you can avoid any rushes during lunch.
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You can order it while you're sitting at your desk and you need something for your family for dinner.
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In 30 minutes it'll it ready.
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They can order ahead those types of things.
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And, as well as a great website, you also have social media with Instagram pages.
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That I think probably the thing that impressed me the most was you have a.
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It's not just a website, it's like a menu.
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You have all of the different things that you offer menu-wise, plus the catering, the charcuterie boards, those types of things.
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Tell us how the website and your social media plays an important part in what you do.
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I definitely think.
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When we are recommended by people, we immediately tell them to jump onto our website, which is wwweotvcom.
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It will give you our lunch menu, it'll give you our catering menus, our shark catering offerings, as well as our social media.
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You can just click the link and head over onto our online site.
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You can see all of our pictures, all the work we've done, all the catering events we are involved in and, all together, just what we offer as a whole a little bit of a background of Off the Vine as well as on our website, and it's kind of a easier solution than trying to chase us around and see what we offer.
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What we have are walking in here and asking about a menu or what this looks like.
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We always refer to our social media or our online platform, which is our website.
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Well, definitely shout out to your social media team for doing such a great job.
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Speaking of shout outs, you have a lot of people here working behind the counter.
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I'm sure you have a few that are off today, but let's give a shout out to some of your employees.
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Yeah, I have my head chef, which is Anthony.
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He is here pretty much every single day.
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You'll see him.
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He works nonstop.
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He is our main guy in our kitchen.
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I have my front of house manager, who is a railer, who has actually been working for me for almost three years now.
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She's a gym.
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She's the one that helps everyone with all the catering and all the questions, as well, as I have some family that works for me, and my other guys are just great.
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I have a lot of them that came from the last shop to the new shop, so I appreciate my employees because they do work really hard and sometimes conditions that are not as tolerable as we'd like to admit.
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Yeah, they're always very friendly and have a smile on their face and welcome you when you come in.
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How about the community in general, people that have given you positive feedback and really encouraged you along the way to do this?
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Yeah, so everyone that pretty much uses us for catering or anything around here, especially like Rizwald right across the street, the attorney's office, you know.
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They brought us a big welcoming gift and a bottle of champagne.
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Welcome to the neighborhood.
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We have, you know, our screen printing company.
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I believe their name is FTG.
00:17:32.122 --> 00:17:33.844
They came over here.
00:17:33.844 --> 00:17:35.065
Hey, how can we help you guys?
00:17:35.065 --> 00:17:36.446
Do you guys need any signs made?
00:17:36.446 --> 00:17:37.208
They are open?
00:17:37.208 --> 00:17:38.169
What can we do to you?
00:17:38.169 --> 00:17:41.311
To what, or do for you to welcome you to downtown Hanford?
00:17:41.311 --> 00:17:44.922
And altogether, even my neighbor, you know, craig, over at Sammons.
00:17:44.922 --> 00:17:55.103
He's over there fighting the good fight of trying to get this road open for us and everyone's very supportive in this town and it's very, it's just nice, it's very nice to be a part of this community.
00:17:55.384 --> 00:17:56.866
Yeah, you bring up a good point.
00:17:56.866 --> 00:18:06.380
The intersection of Harris and 7th is undergoing a major remodel with the new cart station, and you've had to deal with some of that.
00:18:06.380 --> 00:18:14.203
Unfortunately, the last couple of Saturdays, people have not even been able to access our location, which is obviously it's condemning to us a little bit.
00:18:33.037 --> 00:18:36.006
I do think that the real construction signs were moved.
00:18:36.006 --> 00:18:43.818
It has definitely helped and hopefully in the future we can prevent anything like that happening.
00:18:44.240 --> 00:18:45.643
So let's get on to future plans.
00:18:45.643 --> 00:18:47.166
So you're off to a great start here.
00:18:47.166 --> 00:18:52.009
What are your future plans for this spot and maybe down the line?
00:18:53.432 --> 00:18:53.814
For this spot.
00:18:53.814 --> 00:18:56.161
We would definitely like to expand our dinner menu eventually.
00:18:56.161 --> 00:18:58.635
Our ABC license is still in the process.
00:18:58.635 --> 00:19:07.546
We're hoping, no more than 30 days we will be able to serve us some brunch with some mimosas or if a beer with pizza.
00:19:07.546 --> 00:19:12.882
Um, outside of that, you know, I I'm I've now set on my location here.
00:19:12.882 --> 00:19:15.047
I don't foresee us moving anytime soon.
00:19:15.047 --> 00:19:16.298
This is a beautiful location.
00:19:16.298 --> 00:19:18.487
I'm super happy with everything.
00:19:18.487 --> 00:19:25.112
I would love to expand eventually and open up some sort of steakhouse, if it can be on Main Street or not.
00:19:25.112 --> 00:19:28.701
But keeping downtown Hamper is one of our dreams and goals too.
00:19:29.202 --> 00:19:33.296
Well, I think your location, the proximity to the card station.
00:19:33.296 --> 00:19:44.585
In an earlier episode I had interviewed the people from CART and they were talking about how that's taking place and going to take place, and I see a lot more foot traffic downtown in the future.
00:19:45.435 --> 00:19:45.778
Correct.
00:19:45.778 --> 00:19:55.643
I also see that I do think that the renovations that we're doing for our downtown are necessary and I do think that it will help us.
00:19:55.643 --> 00:20:09.987
I just foresee maybe a little bit more of issues with I don't know, with our homeless people, unfortunately, but that's the only thing I'm really worried about on the cart bus station being opened up over there.
00:20:11.336 --> 00:20:14.526
Well, kayla, thank you so much for sitting down with us this afternoon.
00:20:14.526 --> 00:20:22.246
We're so excited for Off the Vine and the growth that we've seen in the business, and I'm thankful for the food so thank you so much, thank you so much.
00:20:22.246 --> 00:20:34.798
And now it's time for Hanford Insider Sports with Eric Bentley.
00:20:40.924 --> 00:20:47.731
Almost all of the baseball and softball regular seasons have come to a close and playoff brackets will be released on Wednesday.
00:20:47.731 --> 00:20:57.845
So we'd like to invite you to tune in to the Hanford Insider YouTube page for our live bracket coverage on Wednesday evening to see who and where our local teams will be playing.
00:20:57.845 --> 00:21:08.182
Now let's get to the action where Hanford West Softball picked up a pair of wins last week to take home the Tri-County Kings League title with a perfect 8-0 league record.
00:21:08.182 --> 00:21:18.380
In Tuesday's league finale with Kingsburg, the game was tied at two, heading to the bottom of the sixth inning before the Huskies offense came to life, scoring three runs to take the 5-2 lead.
00:21:18.380 --> 00:21:24.585
Then senior pitcher Rylan Montoya came back out and tossed a scoreless seventh inning to secure the win.
00:21:24.585 --> 00:21:33.876
Friday's non-league matchup with Sierra Pacific yet again featured a sixth inning outburst, this time the Huskies plating six runs to take the 7-3 win.
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Carmen Vasquez hit her team-leading 10th home run in the Huskies' victory.
00:21:38.146 --> 00:21:51.265
As they sweep the Golden Bears in both of their matchups this year, hanford West finishes the regular season 19-6 overall, including a perfect 9-0 at home, and are riding a six-game win streak into playoff action.
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