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Global Farm-to-Table Eatery Pairs Up With JuneShine Scripps Ranch

Enclave grand opens this weekend

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Vivan Kim

JuneShine’s 25,000-square-foot production facility and tasting room in Scripps Ranch is now being fueled by an on-site eatery that offers a fresh alternative to typical brewpub food. Dubbed Enclave, the 600-square-foot kitchen is designed like a modern apothecary and run by Chef Lando, a longtime caterer and private chef, whose food-as-medicine approach aligns with JuneShine’s farm-to-bottle philosophy regarding its hard kombucha.

The chef, who was raised on a farm and came to San Diego as a refugee from Thailand, spent time cooking in Hawaii before returning here to care for an ailing family member. Through that experience, Lando developed a meal service for new moms that she will continue to run out of the Scripps Ranch kitchen.

Her all-day menu for Enclave features produce from Escondido’s Sage Hill Ranch Gardens; soon, the front patio space will be filled with native and edible plants. Every item includes some kind of probiotic element, in dishes ranging from gluten-free Korean-style PastureBird chicken wings with kimchi turnip mint slaw to a pho-inspired sandwich with organic grassfed brisket served with shiitake broth. Daily specials, including homemade dumplings, will also be featured. JuneShine’s tasting room options have also expanded to offer other local beverages, including wine, beer, and cider.

Enclave’s grand opening is this weekend, with Chinese lion dancers and food specials running from noon to 9 p.m. on Saturday and a dumpling brunch scheduled for 11 a.m. to 2 p.m. on Sunday.

Chef Lando
Vivian Kim
Vivian Kim

Enclave Menu by EaterSD on Scribd