A Win & New Menus for Humphrey's; Bencotto & Monello Go Organic

SHELTER ISLAND— Frequent Food Network contestant Paul Murphy, executive chef of Humphreys Restaurant, was recently awarded 2015 Chef of the Year by the California Restaurant Association’s San Diego Chapter. Murphy and his team just revamped their dinner, lunch and craft cocktail menus for summertime at the waterfront restaurant  with new dishes that include seared scallops with black truffle, grapefruit, pepitas, duck fat-seared baby kale plus grilled corvina over coconut carrot puree and serrano chile butter sauce and Korean ketchup meatloaf with crimini mushroom gravy. [EaterWire]

LITTLE ITALY— Pasta perfectionists Bencotto Italian Kitchen and Morello have both made their pasta in-house from the start, but owners Guido Nistri and Valentina Di Pietro has just announced that going forward, all the housemade pasta at each restaurant will be made with organic flour sourced from Italy and organic eggs. [EaterWire]

AROUND TOWN— Epicurean San Diego is a new tour company running curated, locally-focused culinary experiences every Saturday from 11 a.m. to 5:30 p.m. Each tour group consists of a maximum of 12 people and includes five stops that will range from eateries to breweries, wineries and farms; participating locations include Suzie's Farm, The Meat Men, San Pasqual Winery, K-Pasta and Societe Brewing Company. [EaterWire]