The Full Story
The name Sprouting came to us in the kitchen, long before a guest ever sat at our table. While testing dishes for our first dinner, we cut open an ordinary lemon to find its seeds already sprouting, small green stems searching for the light. Sprouting became our name because this felt like a sign, like a small nudge from the natural world. What if life gives you lemons, but they’re already sprouting, inviting you to nurture and grow something? Let this be the beginning of something that grows roots and branches and gathers people to enjoy its fruits.
Based in Southern California, a Sprouting event is built around a table set with intention — vintage plates and cutlery, and glasses that have toasted countless prior dinners. At each place setting guests find their name and a unique conversation starter. Our scratch-made dishes honor the fleeting magic of seasonal produce, celebrating each ingredient at its peak. We create each meal with care, cook with joy, and serve food we hope will elicit comfort and delight.
Camilla Ryan
Camilla has been passionate about food for as long as she can remember, with her love of cooking rooted in the creativity and communal spirit shared around the dinner table. In 2016, Camilla attended a culinary program in Dublin, Ireland, and trained at The Pig’s Ear during her time abroad. She has since been honing her craft in kitchens ranging from her hometown of Jefferson City, MO to San Diego, CA. Camilla’s approach to cooking is driven by her deep respect for the ingredients themselves and the sense of connection created around a table.
Favorite thing to make for someone: Fresh pasta
Favorite unique food combo: Cream cheese and Salami
Favorite take-out dish: Chicken Panang Curry
Herb of choice: Dill
Kat Reid
Kat has always found immense joy in sharing a meal with friends and family. Her professional passion originated in baking, where she has focused since 2020. After working for two years at Elephantine Bakery in her hometown, Kat moved to Paris to study Pâtisserie and Boulangerie at Le Cordon Bleu. Upon returning, she moved to San Diego and trained at Wayfarer Bread. Kat also holds a deep love of cooking. She briefly moved back to the east coast to expand and design the cuisine program at the new Elephantine location in Boston.
Favorite thing to make for someone: Birthday cake
Favorite unique food combo: French fries and vanilla soft serve ice cream
Favorite take-out dish: Chicken Pad See Ew
Herb of choice: Mint