Stories from the Soil: Farm + Table Dinner Series with Javier Plascencia

Stories from the Soil

Join us for an unforgettable evening featuring a four-course family-style dinner, where the warmth of live fire cooking creates an inviting atmosphere in our beautiful garden. Experience the rich flavors and aromas as our chefs prepare each dish right before your eyes, celebrating the joy of shared meals and cherished moments with loved ones.

___________________________________

Each course is crafted using the freshest ingredients sourced from our very own farm and neighboring local growers. Our talented chefs will showcase the bountiful harvest, focusing on the richness of local flavors.

With each dish, our chefs share their unique stories and insights about the ingredients and the land. This immersive storytelling will deepen your appreciation for the food on your plate and the journey it has taken to reach you.

Complementing each course, you’ll enjoy the finest local organic wines curated from families, partners, and friends within our community. If you prefer to skip the wine pairings for any reason, please let us know, and we will accommodate your request for non-alcoholic options.

___________________________________

Event Details:

• The dinner will take place in our beautiful outdoor garden. While we have patio heaters to keep you warm, we encourage guests to dress in layers to fully enjoy the evening.

• The menu is thoughtfully designed and cannot be modified aside from allergies. Please inform us of any allergies or dietary restrictions during ticket checkout so that our chefs can prepare accordingly. You can also email ricardo@havenfarmtotable.com for further asstiance.

___________________________________

Additional Information:

• This event is exclusively for guests aged 21 and over.

• Complimentary parking is available but limited. We recommend arriving 5-10 minutes before doors open to ensure a smooth start to the program.

• A photographer will be present to capture the evening’s special moments. By purchasing your ticket, you agree to our terms and conditions regarding photography.

Prepare for an enchanting evening filled with exquisite flavors, heartfelt stories, and a deep connection to the land. We look forward to welcoming you to Fox Point Farms for "Stories from the Soil"!

Javier Plascencia
Chef & Owner
Animalón, Finca Altozona, Jazamonago, Semmillon, Erizo
www.chefjavierplascencia.mx

Chef Javier Plascencia is a culinary pioneer celebrated for redefining Baja California cuisine and championing the rich culinary traditions of the region. Born and raised in Tijuana, Mexico, Plascencia draws inspiration from the border city's dynamic cultural blend and the bounty of Baja's land and sea. His innovative approach emphasizes fresh, locally sourced ingredients, with a focus on sustainability and authentic Mexican flavors.

Plascencia is the visionary behind several renowned restaurants, including Finca Altozano, a rustic open-air dining destination in Valle de Guadalupe.

In 2024, Plascencia’s culinary excellence was recognized with his first MICHELIN Star for Animalón, cementing his reputation as one of Mexico’s most influential chefs. This accolade highlights his commitment to delivering extraordinary dining experiences while showcasing the unique flavors of Baja California.

When he's not in the kitchen, Plascencia advocates for sustainable farming practices and continues to push the boundaries of Mexican cuisine, inspiring chefs and food lovers worldwide.

Kelston Moore

Chef to Cuisine at Haven Farm + Table Located at Fox Point Farms.

(St. Regis Deer Valley Resort alum, Food Network’s Chopped) is a U.S. military veteran and co-founder of the Bad Boyz of Culinary non-profit, which supports Black chefs through mentorships and scholarships.

Ashley Miller

Chef Ashley Miller was born and raised in Kansas City, Missouri. After honorably serving her country in the United States Navy, Ashley earned an Associate’s Degree in Baking and Pastry at the Art Institutes in San Diego, California, and received the Marie-Antoine Carême Young Professionals Award. She has worked in restaurants, resorts, hotels, and bakeries on the East Coast, Midwest, Tucson, and San Diego. Chef Ashely worked as a farmhand at 2 Birds Farm in Kansas City, Kansas, where she gained much experience and knowledge of farm-to-table dining.

Her dishes are inspired by classic European pastry techniques, unique flavor profiles, and modern twists.

In her free time, Chef enjoys attending concerts with her fiancé, traveling, nature, and exploring the local restaurant scene with her daughter to support industry fellowship.