Ember
SAN DIEGO, CALIFORNIA | JUNE 2026
We flew all the way from Maine to Southern California to host our San Diego Supper, only to find a wheelbarrow full of Maine spruce tips as soon as we walked onto Fox Point Farms. Fox Point’s lead brewer just got back from a visit to his hometown in Maine, where he foraged fresh spruce to brew into his next beer. The small farm is full of creative projects like that; an eclectic mix of livestock fertilizing fallow fields with rotational grazing, a farm-to-table restaurant overlooking the crop rows, and an on-site brewery and roastery. Nestled within a residential community, this little agricultural wonderland with a sliver of seashore on display from the fields was the perfect place to set the table for a Supper celebrating local sourcing.
Doug and Abby of Hearth & Harvest brought their Argentinean asador to stand alongside Big Green Egg grills while they prepared a vegetable-focused feast centered on a whole roasted lamb. We started the afternoon in the sunshine sipping bright Patrón highballs; walked down the rows to sit down together at a table stretching like another row of lush crops, lined with fresh flowers from the farm; and ended late into the darkened evening, finishing the last sips of Vinca Minor wines in the candlelight.
WELCOME
We started the evening in the culinary garden outside Fox Point Roastery with Tranquilas; highballs made with Patrón 100, lime, and cucumber picked fresh from the farm that morning.
We also served crisp pints of Konnichiwager, Fox Point’s Japanese-style rice beer. Both drinks were perfectly refreshing to sip in the sunshine on a perfect sunny California day. We paired them with fresh crab and citrus sorbet and rabbit rillettes to prime everyone’s appetite.
A MENU BY HEARTH & HARVEST
Doug and Abby cook together over open fire, sourcing seasonal ingredients to highlight the area’s farmers, ranchers, and fishermen. They sourced most of the produce on the night’s menu from Fox Point Farms, serving us cabbage from the cabbage patch next to which we dined, carrots from just down the rows, and local proteins from farmers nearby.
MENU
WELCOME
TO EAT
Rabbit Rillette acorn cracker, cherry preserve, cacao
Crab & Citrus tangelo sorbet, spot prawn tartar, red onion
Swiss Chard Rolls tabbouli
TO DRINK
Tranquila Patrón 100, Basil, Cucumber
(or with ISH Mexican Agave Spirit 0%)
Konnichiwager Japanese rice lager
ARRIVAL
Spring’s Best grated carrots, cucumber salad, warm olives, turnip kimchi
FIRST
Embered Beets local chevre, preserved tangerine vinaigrette, burnt hazelnut, salanova
Wine: 2022 Vinca Minor Sparkling Carignan Rosé
Oddbird Sparkling Rosé, 0%
SECOND
Cone Cabbage and Confit Fennel lentils, tomato & anchovy dressing, blistered tomato, pine nut and almond crumb
Wine: 2023 Vinca Minor Mendocino Ridge Chardonnay
Oddbird Presence, 0%
MAIN
Lamb Asado arugula chimichurri, lemon verbena yogurt, fermented chili
Fire Roasted Local Vegetables
Wood Fire Pita
Wine: 2024 Vinca Minor Mendocino Historic Red Blend
Saint Viviana Cabernet Sauvignon, 0%
DESSERT
Cast Iron Smoked Biscuits blackberry, lemon curd, clabbered cream
Fox Point Farms Coffee
Patrón XO Cafe
Lapo’s Limoncello Spritz, 0%
WINE PAIRINGS
We were delighted to serve specially selected pairings from Vinca Minor Wines in Northern California. These wines are designed for long dinners and dining by the coast, perfect for this table in the farm with a view of the ocean.
The red blend was especially delicious, popping against the lemon verbena yogurt while complimenting the smokiness of charred vegetables and slow roasted lamb.
NIGHTCAP
As the sky darkened and the air cooled a bit, we set up a coffee station with Fox Point Farms coffee and Patrón XO Cafe. The coffee liqueur paired perfectly with the house-roasted beans to create a cup worth lingering over late into the evening.
SECRET LOCATION: FOX POINT FARMS
Head Farmer Greg introduced Fox Point — the farm and the surrounding neighborhood — as a community, “but instead of a clubhouse or a homeowners’ association, we have a farm.”
The compact urban farm not only grows vegetables, it’s home to a diverse group of animals, two restaurants, an in-house brewery, coffee roastery, and floral shop. It’s a beautiful place to spend the afternoon, but more importantly it’s a wonderful example of just how much can come out of a small, diversified, regenerative farm.
