Today we’d like to introduce you to KaLynn Johnson & Joe D’Alessandro.
Hi KaLynn & Joe, we’d love for you to start by introducing yourself.
VINTAGE CORK (KaLynn)
I entered the wine industry by complete accident. I took a tech/marketing position at a larger winery that ended in me doing a lot more than my job description, but I learned that I really enjoyed working in the vineyard and the bottling processes. The vineyard and winemaking aspect felt like art to me.
I ended up leaving that job not thinking I would get back into the industry. Then a few weeks later, I walked into Vintage Cork for a glass of wine, the previous owners offered me a job on the spot, and now the business has been mine for the past year and a half. Since then, I have made lots of changes, added a coffee bar, and partnered with Joe D’Alessandro, owner of Terra Sana Farm + Kitchen to open a farm-to-table restaurant paired with local Texas wines.
TERRA SANA (Joe)
My wife Kelli and I started an organic farm in 2016 in hopes of healing people through nutrition with high-quality local produce. In 2023, we introduced the farm-to-table concept right here in east Texas. It’s always been a dream of ours of one day opening a restaurant. Our roots run deep, being first generation from Italy, the menu is inspired from generations of family recipes brought from the region of Puglia, Italy! Authentic Italian cuisine paired with fresh local ingredients…Life well fed!
I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey has been a fairly smooth road?
VINTAGE CORK (KaLynn)
It’s not always been an easy road, but it’s been one I’ve been passionate about. After I had been in the wine industry for a while and realized I wanted to stay involved, I decided to start Viticulture and Enology school at Texas Tech in the summer of 2019. By the time school started, COVID had ramped up as well. Between the winery being closed down and not getting to be as hands-on with school, it was a bit of a hurdle. Between 2020 and 2022 a lot was changing at Vintage Cork; the beginning of 2022 is when the previous owners and I began talking about me taking over the business. I’m young, never thought that I would be owning a winery at 25, and in most aspects, I feel like I have grown up alongside my business. This past year has been full of a lot of growing pains and challenges, but I have been blessed with an amazing support system that has been by my side through the journey.
TERRA SANA (Joe)
The only struggle in our journey was losing my wife 4 days before the grand opening of the restaurant. Although it’s been difficult being on this journey alone, I know that my wife and mother are with me and would be proud;)
Alright, so let’s switch gears a bit and talk business. What should we know?
VINTAGE CORK (KaLynn)
Vintage Cork is located in small town Ben Wheeler, Texas. Ben Wheeler is known for its quirky, eclectic people and businesses, and we hope we add to the uniqueness! We specialize in local Texas wines and coffee roasts. Wine-wise, we work with a number of small wineries in the east Texas area and have two wines of our own released. On the coffee side of things, we serve roasts from a few small shops out here and are working on releasing our own line of coffee beans in the near future!
What I am most proud of brand-wise is the ability to showcase/work with a variety of small, local businesses in a space I decorated/designed that is full of my artwork, Joe’s family photos, and our eclectic dining room.
TERRA SANA (Joe)
We are a farm-to-table authentic Italian restaurant in Ben Wheeler, Texas! We grow and work with local producers to elevate the palate and the community in excitement. Microgreens, local mushrooms, edible flowers. figs. etc make our dishes proud. Curated from scratch and using fresh ingredients is what sets us apart from the rest.
Can you talk to us about how you think about risk?
VINTAGE CORK (KaLynn)
I don’t view myself as much of a risk taker, but I value hard work and creating things of my own, and with anything creative there is always a risk. When I took over the winery, I realized quickly what kind of position I was in. It was a risk to quit my other job and turn down winemaking positions at other wineries offering me a set income. But I knew I wanted to create something of my own and owed it to the previous owners and myself to give it a try. I had to get very comfortable with myself and my business enough to know there is always a risk of someone not liking what I’m doing, how I’m running my business, or being unhappy with my service. Stepping into the service industry is a vulnerable position, and every weekend we open our doors for wine and dining is a risk in some way.
TERRA SANA (Joe)
LoL! Having $76 dollars in my bank account grand opening weekend!
Contact Info:
- Website: https://www.terrasanafarm.com/terra-sana-kitchen
- Instagram: https://www.instagram.com/vintagecorktx/
- Facebook: https://www.facebook.com/terrasanafarms
- Other: vintagecorktx.com
Image Credits
Joe
KaLynn
