Stories from the Soil: Dinner with Cameron Ingle and Phillip Humphrey

Stories from the Soil

Join us for a memorable evening at Fox Point Farms, where we present "Stories from the Soil," a delightful 4-course farm-to-table dining experience that celebrates local and regenerative produce. Nestled in the heart of our vibrant farm, this event invites you to connect with the land and savor the flavors of the season.

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 checkout so that our chefs can prepare accordingly.

Event Timeline:

5:30 PM - 6:00 PM

Guests are invited to enjoy welcome beverages and bites while mingling and taking in the serene surroundings.

6:00 PM-8:30 PM

Seated dinner service begins, featuring a carefully curated menu that highlights seasonal ingredients.

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"!

Cameron Ingle

Executive Chef, Marisi La Jolla Born and raised just outside of Detroit, Michigan, Chef Cameron Ingle has over two decades of culinary experience, ranging from mom-and-pop restaurants to world-renowned Michelin-starred establishments.

Starting as a teen, Ingle discovered his love for cooking in a family-owned Italian restaurant where he learned the fundamentals of the craft, from washing dishes to making hand rolled pasta. Just eight years later, he moved across the country to Los Angeles to work under Thomas Keller at the renowned Bouchon Bistro. From there, Ingle’s career gathered momentum with a placement at Rose Cafe in Venice and then at the iconic Italian hotspot, Bestia, in LA’s Arts District. His time spent as Sous Chef alongside culinary legend Ori Menashe was transformative, pushing him to new heights of innovation and expertise.

After two and a half years honing his craft in one of LA’s most popular restaurants, Ingle stepped into the role of opening Executive Sous at Menashe’s second venture, Bavel, which garnered wide acclaim and was awarded 2019 Restaurant of the Year from the Los Angeles Times.

While Ingle’s successes on the West Coast were evident, these achievements were only the prelude to a cross-country move to New York, where he joined forces with James Beard Award-winning chef Dan Barber at his restaurant Blue Hill at Stone Barns. In Ingle’s four year tenure at Blue Hill, his role evolved from Sous Chef to Chef of Private Dining and he was greatly influenced by Barber’s farm-to-table ethos and fully embraced the responsibility chefs have in the ethical consumption of food.

2023 has brought Ingle back to California where he is applying his culinary talent and extensive knowledge in sustainable farming to the sunny city of San Diego. He now holds the Executive Chef role at Marisi in La Jolla—an Italian restaurant that focuses on the art of Italian fine dining with an emphasis on handmade pasta and hearth cooking. He also extends his influence beyond the kitchen as a Culinary Advisor for the White Buffalo Land Trust.

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.

Phillip Humphrey

Executive Chef, Cocomaya

A native of San Diego, Phillip’s culinary journey began in the warmth of his family’s kitchen, where he learned the art of cooking from the best teacher he could have asked for – his mother. Formal training came at the Art Institute of California San Diego, where Phillip combined his fundamental understanding with real-world experience. Later, working alongside culinary luminary, Chef Quinnton Austin, Phillip honed his craft, mastering techniques and embracing diverse culinary perspectives. Phillip has gained recognition beyond the kitchen and was featured on CBS to celebrate National Soul Food Month. Notably, Phillip has been a part of the ‘Bad Boyz of Culinary Foundation,’ an organization dedicated to highlighting African-American Chefs and creating awareness through scholarships, culinary programs, events, and mentorship. His involvement with Louisiana Purchase was invaluable and helped the restaurant win the Best Creole & Cajun Food award from Black San Diego Magazine in 2020. Phillip’s versatility also played a role in the Coco Maya team winning the Taco TKO competition at the 2022 San Diego Bay Wine & Food Festival. These awards are just a part of Phillip’s culinary journey.