Fox Point Farms in Encinitas is not your typical farm. With a focus on sustainability, freshness, and community, this agrihood is taking farm-to-table dining to a whole new level with the opening of their new eatery and venue, Haven Farm + Table. The hospitality director, Alex Carballo, embodies the concept of pick-and-eat as he snacks on just-picked local fruit while preparing for the grand opening.
The venue’s Harvest Market, located on the breezy lower level, opens out onto a three-acre regenerative farm that supplies the kitchen with fresh produce. The barn-like structure of Haven and the market exudes a rustic charm with reclaimed teak, minimal ornamentation, and an abundance of windows that allow natural light to flood the space. It’s the perfect setting for enjoying farm-fresh veggies with a knife and fork.
Chef de cuisine Kelston Moore, known for his work with the non-profit culinary venture Bad Boyz, is the mastermind behind the menu at Haven. With a focus on using ingredients grown on-site, Moore creates dishes that highlight the abundance of the farm. From the signature Foxy Greens salad made with six different lettuces to the tomato jam for the bison burger, every dish at Haven showcases the freshness and flavors of the produce.
Moore’s culinary journey, from growing up in Barbados to cooking on yachts and serving in the Navy, has shaped his approach to cooking. His zero-waste mentality, honed during his time as a private chef on yachts, is evident in the kitchen at Haven. Kitchen and farm scraps are composted, and soon, goats, chickens, and alpacas will join the farm to contribute their waste as fertilizer.
The mixology program at Haven is equally innovative, with general manager and beverage director Ricardo Zarate experimenting with ingredients like carrot shavings in cocktails. Guests can watch as herbs are plucked right from the garden and incorporated into their drinks, adding a fresh and aromatic touch to their beverages.
The farm-to-table concept extends to the brewery on-site, Fox Point Brewery, where seasonal hops, spices, and herbs are used to create unique and flavorful beers. The farm’s influence can even be seen in the furniture, with oversized lacquered tables inlaid with real preserved citrus slices and herbs.
Haven’s commitment to sustainability and community extends to their menu, which will evolve with the seasons and the farm’s offerings. Servers are knowledgeable about the ingredients‘ origins, and plans are in place to create QR codes to connect diners to the food’s backstories.
With a focus on fresh, locally sourced ingredients and a commitment to sustainability, Haven Farm + Table is redefining farm-to-table dining in Encinitas. Chef Moore’s innovative dishes and the team’s dedication to using every part of the plant ensure that every meal at Haven is a culinary experience like no other.