Ramen MENMA - Basso Drillman Oceanside add vegan ramen and more
The award-winning chef of the transplanted Japanese ramen shop that opened earlier this summer in Oceanside has extended its menu to feature a vegan ramen based on a vegetable stock that’s been enriched with soymilk, seasoned with garlic oil and garlic chips and priced at $11.25. Next week, it will be adding tsukemen, a traditional dish that serves soupless ramen noodles with a bowl of highly-concentrated broth for dipping.
The Oceanaire Seafood Room hires veteran chef
John Medall, whose 30-year culinary journey included a long tour with The Patio Group that ended in 2016, is back running a local restaurant kitchen. Coming off a corporate role with Palomar Hospital, Medall was recently named executive chef of The Oceanaire Seafood Room in the Gaslamp. An alum of the Western Culinary Institute in Portland, Oregon, the chef will further develop the restaurant’s menu, based on local and sustainably sourced seafood, to suit his farm-to-table style.
Vegan soft-serve and cold pressed juice arrive at Fashion Valley
Pressed Juicery, the California brand with more than 70 locations including the local outposts at Westfield UTC and The Forum Carlsbad, has just launched a branch at the Fashion Valley mall. The new location is serving the full Pressed Juicery menu, which includes cold-pressed juices, shots, hot beverages and Freeze, its line of dairy-free, gluten-free soft-serve that’s made exclusively from fruits, vegetables, and nuts; it comes in chocolate, vanilla, mango turmeric, and coconut flavors with toppings ranging from almond butter to cacao drizzle.
Tequila and taco tasting at Hotel Palomar
Curadero, the Hotel Palomar’s signature Mexican eatery, is hosting an end-of-summer poolside party on the hotel’s level four rooftop deck and lounge. Scheduled for Thursday, September 27 from 6 p.m. to 9 p.m., it will feature build-your-own carnitas tacos from a whole pig roasted by executive chef Brad Kraten, samples from Cruz Tequila, as well as games, music, and a raffle to win a cocktail making class with lead bartender Alex Gregg. Tickets are $10 and include your first taco and a welcome beverage.
Produce company teams up with Modern Times Beer and Puesto
Launching Monday, September 17 in San Diego is a new service that aims to combat food waste by collecting surplus fruits and vegetables from farms and delivering the Imperfect Produce to customers in weekly or bi-weekly shipments. The company, which will also donate produce and perishable food items to Feeding San Diego’s food bank, has partnered with Modern Times Beer to create a brew made with its “ugly” produce and Puesto will be featuring Imperfect Produce-procured ingredients in its ‘Taco of the Month’ for October.