NORTH PARK— Local kombucha company JinBuCha has been offering a limited number of small dishes, including buns and dumplings, at its 30th Street tasting room but owner Jing Chen tells Eater that she’s planning on expanding the farm-to-table menu in the coming months. A taste of what’s to come will be featured at an eight course, locally-sourced dinner celebrating Chinese New Year on Saturday, January 28. Tickets are $45/per person and include two glasses of kombucha and everything from taro cake to stir fried noodles with organic vegetables and whole roast duck, Peking-style. [EaterWire]
GASLAMP— The Oceanaire has a new executive chef in the kitchen, Kyle Viera, a native New Yorker who started his culinary career working at a local fish market. The chef, who will manage the restaurant’s kitchen crew and oversee all culinary prep, has been with the restaurant group since 2013. Most recently, Viera was executive chef at The Oceanaire in Denver. [EaterWire]
DEL MAR— Back for its 11th year, the annual San Diego International Beer Competition has annouced that it has launched the entry period for the contest, which draws entries from over 200 breweries around the world. Licensed breweries, brewpubs, meaderies, and cideries can submit products online until Friday, March 10, with the winners announced at the San Diego International Beer Festival on June 17 during the San Diego County Fair. Contest organizers are also looking for volunteers to judge the entries on April 21 and 22;…
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