About this Event
Stories from the Soil: Our Guest Chef Dinner Series
This series highlights the journey of each dish, from farm to plate, while showcasing the ancestral and cultural influences that shape each chef’s creations. The goal of these dinners is to provide a space where people come together to break bread and share their own stories in a sense of community.
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Join us for an exquisite 6-course farm-to-table dining experience at Fox Point Farms, where the beauty of local produce takes center stage. This unique event celebrates the bounty of the season with a thoughtfully crafted plant-centric menu, showcasing the freshest ingredients sourced from our very own farm and neighboring local growers.
Featuring: Chef Zuliya Khawaja, Chef David K. Lay Jr. from Kettner Exchange, and Chef Kelston Moore & Chef Claire Bastarache from Fox Point Farms.
As you savor each course, you'll be delighted by the creativity and flavors of our culinary team, who expertly prepare dishes that highlight the vibrant tastes of nature. From garden-fresh salads to hearty vegetable dishes, every plate is a testament to the richness of plant-based dining.
To enhance your culinary journey, each course will be paired with a specialty cocktail, meticulously designed to complement the flavors of the meal. Experience the perfect harmony of tastes as you sip on refreshing and innovative drinks crafted by our mixologists.
This is more than just a dinner; it's a celebration of sustainability, community, and the art of cooking with nature's finest offerings. Join us for an unforgettable evening at Fox Point Farms that nourishes both the body and soul. Reserve your spot today!
Details:
Welcome Beverages + Bites on the Deck 5:30pm-6pm
Followed by Farm + Table Dinner & Live Music in the Garden 6pm-8:30pm
Event Reminders:
- The Farm + Table dinner will be outside in the Garden. Please dress accoridngly.
- This is a plant-based dining experience, there will be no modifications or adjustments
- We will have a photographer on the property taking photos of the experience. By reserving your seat, you are approving our content waiver request.
- This event is 21+ thank you for your understanding.
Chef Zuliya Khawaja is a passionate plant-based private chef, culinary producer, recipe developer for major food brands and digital creator who delights in sharing her culinary adventures with a vibrant community of over 200,000 followers across her social channels. She has been a contestant on Top Chef amateur edition and won the title in 2021. With a knack for crafting mouthwatering, plant-based recipes, Zuliya inspires her audience to embrace a healthier lifestyle without compromising on flavor.
Zuliya combines her professional training in vegan cooking with her love for fresh, sustainable ingredients to create dishes that are both nourishing and visually stunning.
Zuliya's mission is to make plant-based cooking accessible and enjoyable for everyone, whether you're a seasoned chef or just starting your culinary journey. Through her blog, [www.naturallyzuzu.com](http://www.naturallyzuzu.com), she shares insightful tips, innovative recipes, and a dash of her unique personality, all while fostering a community that celebrates the joys of cooking and eating well.
Her accomplishments have garnered recognition in major national media like Best of Vegan, Pop Sugar, Shape Magazine, and more.
David K. Lay Jr. is a culinary artist renowned for his bold and innovative vegan cuisine. With a career that started humbly as a dishwasher in 2014, he has since risen to the role of Chef De Cuisine at Kettner Exchange in Little Italy, San Diego, a Michelin Bib Gourmand-winning restaurant. Along the way, he has honed his skills under esteemed chefs like Brian Redzikowski, Anthony Wells, and Danilo Tangalin.
Chef David's journey includes significant stints at other prestigious establishments, such as Juniper & Ivy, where he contributed while the restaurant received Michelin Guide recognition. His culinary focus is deeply rooted in vegan cuisine, with a particular passion for the flavors and foods of the African diaspora. David believes in the perfection of vision, viewing food as an art form that tells a story and evokes memories. He strives to create dishes that are clean, sustainable, healthy, and flavorful, while aiming to blur the lines between simple and gastronomic cuisine.
One of his favorite quotes by Musashi encapsulates his approach to cooking and life: “There is nothing outside of yourself that can ever enable you to get better, stronger, richer, quicker, or smarter. Everything is within. Everything exists. Seek nothing outside of yourself.” This philosophy drives his relentless work ethic and commitment to excellence, pushing harder than those around him to achieve his culinary goals.
David's love for cooking began in his youth, preparing meals for his brothers after school and helping his mother with dinner. His first job in high school was at his neighbor's restaurant, “I Love Bagels,” in Oceanside, California, where he did food preparation and dishwashing. Before dedicating himself fully to the culinary arts, he pursued a career in music, opening a recording studio and publishing company. This lifelong affair with music and poetry continues to influence his culinary creations, drawing parallels between the rhythm of music and the art of cooking.
Event Venue & Nearby Stays
1150 Quail Gardens Dr, 1150 Quail Gardens Drive, Encinitas, United States
USD 241.94
