Stories from the Soil: Farm + Table Dinner Series with Helene Henderson

Stories from the Soil

Join us for an unforgettable evening featuring a four-course family-style dinner, where the warmth of live fire cooking creates an inviting atmosphere in our beautiful garden. Experience the rich flavors and aromas as our chefs prepare each dish right before your eyes, celebrating the joy of shared meals and cherished moments with loved ones.

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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.

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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 ticket checkout so that our chefs can prepare accordingly.

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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"!

Founder and Chef Helene Henderson

Malibu Farm, Skål Pizza

Celebrated chef, restaurateur and bestselling cookbook author Helene Henderson has established herself among the farm-to-table vanguard over the last two decades. Born in northern Sweden, Helene's culinary journey began in her hometown where she learned the art of gardening, foraging, and homesteading. In 1997, she ventured to Los Angeles, establishing Lavender Farms Catering and making a formidable impression on Hollywood’s private chef circuit. Helene's love for simple, fresh ingredients propelled her into the spotlight and soon, Malibu Farm was born in her backyard as a series of cooking classes and small group dinners. By 2012, Malibu Farm evolved into a booming pop-up-turned-permanent-fixture on Malibu Pier. Helene, alongside her husband and business partner John Stockwell, has since expanded Malibu Farm into a global success story with restaurants in seven cities—from SoCal to New York, Hawaii to Japan.

Chef Henderson’s commitment to sustainability and organic produce, coupled with a focus on locavore cuisine, has been the catalyst to Malibu Farm’s success and an ethos that carries over to her latest venture, Skål Pizza. Opened in March 2023 within the charming Lido Marina Village, Skål Pizza weaves together Chef Henderson’s Swedish roots and coastal California lifestyle with its lineup of inventive veggie-forward offerings. Her smörgåsbord vision for Skål encourages patrons to savor a little bit of everything, from the vibrant woodfired pizzas and handmade pastas to the roasted veggies, hearty greens, and fika-inspired desserts. Most importantly, though, Henderson stands by her “something for everyone” philosophy, creating culinary destinations where farm-fresh-food feels approachable and health-conscious eating is attainable.

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.

Ashley Miller

Chef Ashley Miller was born and raised in Kansas City, Missouri. After honorably serving her country in the United States Navy, Ashley earned an Associate’s Degree in Baking and Pastry at the Art Institutes in San Diego, California, and received the Marie-Antoine Carême Young Professionals Award. She has worked in restaurants, resorts, hotels, and bakeries on the East Coast, Midwest, Tucson, and San Diego. Chef Ashely worked as a farmhand at 2 Birds Farm in Kansas City, Kansas, where she gained much experience and knowledge of farm-to-table dining.

Her dishes are inspired by classic European pastry techniques, unique flavor profiles, and modern twists.

In her free time, Chef enjoys attending concerts with her fiancé, traveling, nature, and exploring the local restaurant scene with her daughter to support industry fellowship.

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