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 5-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 menu, showcasing the freshest ingredients sourced from our very own farm and neighboring local growers.

To enhance your culinary journey, each course will be paired with our natural wine meticulously designed to complement the flavors of the meal.

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!

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Details:

Welcome Beverages + Bites on the Deck 5:30pm-6pm

Followed by Farm + Table Dinner & Live Music in the Garden 6pm-8:30pm

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Event Reminders:

• The Farm + Table dinner will be outside in the Garden. Please dress accoridngly.

• There will be no modifications or adjustments to the dishes. For diatery or allergy restrictions, please contact us at ricardo@havenfarmtotable.com

• 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.

Tim Kolanko

Culinary Partner

Urban Kitchen Group

Tim Kolanko is the overarching culinary director for Urban Kitchen Group (UKG) and the chef-partner for several of the collective’s restaurants including ARTIFACT at Mingei, The Kitchen @MCASD, Gold Finch, and more. He leverages 30+ years of professional industry experience working in dining institutions throughout the country to lead the impressive culinary programs for UKG’s 10 restaurants in San Diego and Orange County, alongside a full-service catering division.

In partnering without standing restaurateur Tracy Borkum and UKG in 2019, Chef Kolanko brings a particular reverence for sustainable sourcing and farmer-chef relationships, which have become the hallmark of his seasonally driven menus

Wesley Remington Johnson

Regional Executive Chef

Urban Kitchen Group

Chef Wesley Remington Johnson has built a distinguished career, shaped by formative experiences in Philadelphia under James Beard Award-winning chef Michael Solomonov at Marigold and Zahav, and legendary chef Georges Perrier at Le Bec-Fin.

In Portland, he made his mark with Submarine Hospitality, led by James Beard Award winner Joshua McFadden and Luke Dirks, serving as Chef de Cuisine on the opening team at Tusk—where he helped develop its nationally acclaimed, vegetable-focused, Middle Eastern-inspired menu, earning a spot on Food & Wine's Best New Restaurants of 2017.

Johnson later became Corporate Culinary Director of Submarine Hospitality, overseeing top Portland restaurants like Tusk, Ava Gene’s, and Los Burros Supremos.

Now, as Regional Executive Chef of Urban Kitchen Group in San Diego, he joins renowned restaurateur Tracy Borkum and culinary director/partner Tim Kolanko in leading acclaimed restaurants, including CUCINA urbana (MICHELIN Bib Gourmand), The Kitchen at MCASD La Jolla, and MICHELIN-recognized ARTIFACT at Mingei.

His work reflects a hands-on approach to sustainability, forging strong partnerships with local farmers and purveyors to source the freshest ingredients, which he transforms into inventive, seasonally inspired dishes that highlight the region's diverse offerings.

Sofia Garcia,

Executive Pastry Chef, San Diego:

Urban Kitchen Group

Chef Sofia Garcia discovered her passion for pastry as a child, helping her godfather—a skilled home baker—decorate cakes for friends, family, and neighbors. After earning her culinary arts degree in Tijuana in 2018, she rose through the ranks in San Diego, progressing from local bakeries to Head Baker at Rancho Bernardo Inn and later Executive Chef at Con Pane, where she mastered artisan breads and pastries.

Now Executive Pastry Chef at Urban Kitchen Group, Sofia leads their pastry programs with innovation and mentorship, infusing her rich culinary heritage into every creation.

Kelston Moore

Chef to Cuisine at Haven Farm + Table

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.