By SDCN Staff
San Marcos, CA–This Juneteenth, an elevated culinary experience is bringing together culture, cuisine, and community for an unforgettable evening with impact.
The Freedom Table: A Juneteenth Culinary Experience will take place on June 19 from 4:00 to 9:00 p.m. at the TERI Campus of Life in San Marcos.
Hosted by Natalie and Lionel Saulsberry of the Couples Unfiltered podcast, The Freedom Table will be a celebration of education, reflection and cultural appreciation honoring the history and significance of Juneteenth.
Proceeds from the event directly benefit Achievement in Motion, supporting youth-focused programs that provide access, resources, and long-term opportunities within the community.
“This is not a typical fundraiser or dinner event. The Freedom Table is about creating space–for culture, for storytelling, and for community–while supporting meaningful work that extends far beyond the table,” organizers stated in a release.
The chef-led event will feature a collective of highly skilled culinary talent, including:
Event Culinary Director Alex Carballo, a partner of Grand Restaurant Group and regenerative-minded chef whose work spans Stone Brewing World Bistro, Fox Point Farms, Nomada, and beyond. Known for building thoughtful, ingredient-driven menus rooted in sustainability, culture, and craft, Carballo brings a cohesive and intentional approach to the evening’s culinary experience.
Chef David Lay Jr., brings plant-based, globally inspired cuisine, drawing bold influence from African and Middle Eastern flavors. Currently leading the kitchen at Kettle on Coast in Oceanside, Lay is recognized for his technique-driven cooking and layered flavor storytelling.
Chef Cameron Dixon, Chef de Cuisine at VUE at Omni La Costa Resort and Spa, contributes a coastal California perspective with Baja-inspired cuisine and a strong emphasis on community and collaboration, reflected in his “Chef & Friends” series.
Chef MaryAnn Green adds a dynamic and expressive culinary voice, known for blending creativity, comfort, and refined technique into dishes that feel both grounded and elevated.
Chef Khine Moore is Chef de Cuisine at Juniper and Ivy and The Crack Shack, and founder of Mise en Block. Moore’s work bridges culinary culture, design, and innovation, pushing boundaries while building legacy-driven creative expression.
Chef Shellie Robinson, executive chef of California English in Sorrento Valley and 2026 San Diego Magazine “Best Chef” nominee, is known for elevated California-English cuisine that blends bold flavor, creativity, and a warm, high-touch dining experience.
The evening begins with a cocktail hour on TERI’s Old Oak Grove, where guests can explore a curated art installation and engage in conversation under the historic oak trees of the Twin Oaks Valley.
From there, attendees will move through intimate, indoor gallery spaces before gathering on TERI’s Brickyard Terrace for an outdoor seated dining experience. Live entertainment will unfold throughout the evening, creating a layered and intentional guest experience.
Tickets for The Freedom Table include a tasting menu, cocktail hour with a hosted bar, outdoor seated dinner, live entertainment, curated art installations, and complimentary parking. The event is intentionally limited to preserve an intimate, high-quality experience.
For more information, or to purchase tickets, visit The Freedom Table website.
