Vegan Sushi @ Wrench & Rodent ~ Oceanside

Sushi ~ a Japanese dish consisting of small balls or rolls of vinegar-flavored cold cooked rice served with a garnish of raw fish, vegetables, or egg.

Davin Waite has been regarded as one of the best sushi chefs in San Diego for quite some time now. Not only is his culinary skill recognized by the diners of his restaurants ( previously the Fish Joint and now Wrench & Rodent Seabasstropub) but also among the Chef community in San Diego. He has, just through recognition of his talents by others, become an example of the strong culinary scene that has developed in North County over the last 5 to 6 years. I’ll stop there because you do not have to look hard to find similar accolades in various publications and websites touting his virtues and those of his food.

Lately, he has been expanding his efforts in creating increasingly diverse and complex vegetarian and vegan dishes. He has always had these options on his menu, or made dishes off the cuff for guests if requested, but I feel lately it is becoming more forefront.

With this in mind, I stopped in for a vegan omakasi meal, though a few fish dishes made their way to me as well as I am an omnivore and will eat anything he puts in front of me.

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Black pepper burnt cabbage nagiri.

A ton of flavor in these little guys. The preparation of the Cyclops Farms organic cabbage gave it a smokey flavor, making it a very savory dish.

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Dulse (seaweed) and tomato.

Another savory bite. The Dulse has a flavor that some compare to bacon, and while I did not get that 100%, it was a nice contrast against the sweet tomato.

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Barbecued beet with eel sauce.

Looking and tasting very close to eel nigiri, the texture of the beet was firmer differentiating itself and making this an interesting and tasty treat.

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Avocado, chili garlic, and chili oil.

lightest of the bites the avocado contrasted perfectly with the spice from the chili components on the dish.

All these dishes were interesting, exciting, and delicious. Wether part of an all vegan dinner or strewn throughout a regular omakase meal they will not disappoint.

As I had said, Davin threw in a fish dish before I even had a chance to order and I ordered a cooked dish from “The Whet Noodle”, his adjoining sister restaurant to Wrench & Rodent, just to bulk up the meal.

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Opah ~ Beet mash, kale kraut, lemon grass glaze, and lemon grass ash.

Opah is one of my favorite fish. This dish, especially the lemon grass glaze, made the fish shine. It does not look bad either:)

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Yellow Tail ~ Hatch chili romesco, herb quinoa, and fried okra.

Perfectly cooked yellow tail, a great sauce, and the best okra I have tasted. Another winner.

 

Wrench & Rodent Seabasstropub

1815 South Coast Highway, Oceanside

 

#food #foodporn #foodie #seafood #sushi #vegan #vegetarian #oceanside #wrenchandrodent #organic

 

 

 

Plant Power Fast Food ~ Encinitas

As a total omnivore I was very interested in trying out Plant Power Fast Food. While I love animal flesh in every form, I love me some fruit,veg, and grains too. Also I am always interested in people making interesting, healthy alternatives to foods, like fast food, that are notoriously full of fillers and chemicals.

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This is Plant Powers’s second location, with the first opening in Ocean Beach in 2015. You can order via drive through, an automated order system (kinda like sonic), or a walk up counter. There is some outdoor seating.

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The small outdoor seating area, going to say it seats 36ish.

“Plant Power fast food provides fast food staples like burgers, fries, wraps, tacos, salads, shakes, smoothies and other tasty treats made entirely without the use of animal products, GMO’s or artificial ingredients and served to you in 100% biodegradable materials.”

Proof is in the taste though. How did they do? Really well actually.

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My order ~ “Chicken” fingers, classic “burger” and a great organic lemon lime soda. This came to $16 but was really 2 orders to try more food out.

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“Chicken Fingers” ~ These were really good, the texture was slightly firmer than a mcnugget but softer than a breast strip. The sauce was great and had a nice heat to it. They come with choice of 2 extra sauces, which I did not totally get since they are sauced already. I did use the chipotle one as kind of a substitute for ranch dressing you get with wings. I would order these anytime.

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The Classic ~ “beef patty” lettuce, tomato, onions, ketchup, ‘mayo’, mustard and pickles.

A great meatless substitute for a fast food burger. I added a little extra ketchup for moisture, but if you did not tell me I would not of deduced it was vegan. They also do an avocado burger, mushroom burger, and a few other variations. There is also a black bean patty available and a raw burger version using a walnut and sunflower burger patty. You can also get “cheese” and a gluten-free bun option for a slight additional charge if desired.

The burgers are a great replacement for the likes of Wendy’s, McDonald’s and so forth. If you are a die-hard burger person they are not going to compete with higher end fast casual burgers like Burger Lounge, Pure Burger, etc. If you are vegetarian or vegan you get to have your burger and eat it too.

Some Yelp reviews commented on slow service and price. Price is right in line with anything else. They are also in soft opening mode still and the place is small so I would go off hours for the time being, but you know, who uses common sense. $100 says it took them longer to write their 3 star yelp review than get their food:)

Plant Power Fast Food

411 Santa Fe Drive, Encinitas

(across from Scripts Hospital)

#food #foodporn #vegan #vegetarian #fastfood

 

 

Himalayan Kitchen ~ Encinitas

I was so excited when I came across this place. Great Himalayan food in North County…YAY! I was having to sneaking down to San Diego’s Himalayan Dinning Inn every month.

Himalayan cuisine encompasses food from the countries of India, Bangladesh, and my favorite Nepal. Though a lot of the ingredients are similar, the meats and spices will vary from country to country.

In India you see more curries and hotter spice levels. Nepali cuisine in general uses different spicing and is usually more mild.

That is why I love a restaurant like Himalayan Kitchen that can do these different variations on dishes and do them well.

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Himalayan Kitchen 1337 Encinitas Blvd. Encinitas (sprouts shopping center corner of Encinitas and El Camino )

Before the food let me mention the staff, I was so impressed. Professional, cortiouse, and friendly. Two of the staff were new. First day I think? They handled a lunch rush better than I have seen trained wait staff.

The other thing is they were very informative. I am not the normal customer. I do research. I actually read the menu a few times online, looked stuff up, and like most cases know what I’m getting before I come in. The other customers on the hand, had generally no idea what anything was. The staff was great in walking them through it. The other thing I thought was great was a lot of the customers sayed ” we saw you and wanted to learn more about this kind of food”. That was great to hear.

On to food……………

I love Momo. “Its kind of like a Gyoza or Chinese steamed dumpling” or that is what people would have you believe…it’s not. Because of whats inside, the spices, plus a slight lightness to the dough it is a Momo, or as I call them little packets of love.

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Vegetarian Momo ~ minced cabbage, spinach, cashews, nuts, paneer, onion, cilantro, green onion, and spices.

what does that filling look like?

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That is what love looks like.

Seriously, so much flavor. Great mix of spices. Slight heat at the back. They also come in chicken and lamb. As much of a carnivore I am, I suggest going with the vegetable ones.

Momo is one of the most popular snack foods and is sold on almost every street corner in cities in Nepal. With good reason.

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Himalayan Biryani ~ Vegetables, paneer, Tandori cooked lamb, Tandori cooked chicken, shrimp, Himalayan spices.

Loved this dish. The rice was perfect, every grain was separate, had seasoning, and the right tooth. All three proteins, perfect seasoning, and tenderness. This is a huge portion. You could easily order Momos 🙂 and two entrees for 3 people.

They have heat levels much like a Thai restaurant. Their heat levels are honest. I ordered an 8, they warned me and suggested a 7. The 7 had heat that built with the dish as you ate through it. I could have done an 8 and will next time, but be warned the first time round down 1.

There are, at least, over 60 versions of this dish in the Himalayas. Just depends where you are what spices and proteins will be involved. In the more northern reasons you will see nuts and raisins for example, like this version. While it reminded me of paellea, unlike that dish these ingredients are cooked separately and then assembled.

Quickly, on the menu are over 51 items as mains, many are vegetarian. Field day for vegetarians man. If you are gluten-free plenty of vegetables and they did find a man who was there while I was some crackers as well.

Also great lunch specials ~ two curries, rice, lentil, soup and bread $7.95 to $11.95 depending on what curries.

It is not an Indian restaurant, it is a Himalayan restaurant. You will find some familiar dishes but many new ones as well….and Momos.

Wheeew, lots to say but it’s because I loved this little place. I think this and El Chapin were my two favorite strip mall restaurant finds in the last 8 months or so. I already knew about Irinas’a so they do not count.

Strip mall restaurant is the political correct term for hole in the wall:)

Himalayan Kitchen

1337 Encinitas Blvd. Encinitas

(sprouts shopping center corner of Encinitas and El Camino )

#indian #himalayan #nepal #food #foodfinds.

Rooster Ramen : The Return ~coming Spring / Summer

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“Here they come to snuff the rooster
Yeah, here come the rooster
You know he ain’t gonna die
No, no, no, you know he ain’t gonna die”    

Alice in Chains ~ Rooster

So, a little while ago I mentioned on northcountyfood’s Facebook page, which you should be following as well, that a great Ramen place is returning to North County.

That place is Rooster Ramen. The original, high quality pop up Ramen in North County. Do not be fooled by Johnny come latelys.

Now, I am happy to say Rooster Ramen is returning with a full-fledged brick and mortar restaurant.

Having eaten Chef David’s Ramen at the old incarnation of the restaurant, I am eagerly awaiting and trumpeting the return!

Here is what David has told me about his new restaurant

Opening late spring / early summer

Highway 101 in an undisclosed location.

Full 30 plus Sake list, plus Sochu cocktails and a complimenting beer list.

Over 9 traditional ramen dishes taken from different regions of Japan, as well as a number of specialty takes on the noodle dish.

The menu will also feature small plates and Yakatori grilled items prepared on a traditional Binchotan charcoal grill.

A revolving specials board will be available daily and feature items based off of what is fresh and in season. Luxury items such as Osetra Caviar, Monk Fish liver, and pork cheeks will also make an appearance.

Prices for Ramen will run $9 to $14 with build your own as well as vegan and vegetarian options available. Expect to see a good bowl of Pho make an appearance.

The restaurant’s digital ordering system will emulate the Ramen vending ticket machines in Japan. This will not only give customers full control of the ordering process but will also increase its speed.

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Example of a Ramen ticket machine.

The restaurant will have the feel of a Japanese farm-house with plenty of outdoor seating, a lengthy Ramen bar, and a semi open kitchen.

Hours will be 11 am till midnight weekdays and till 2 am Friday and Saturday with an early morning Sunday hangover brunch. This will make it North County’s only late night spot, sans a few Mexican places..

All the restaurants plates, bowls, and cups will be hand-made ceramic from Pawena Studios out of LA.

More news and info to come as things progress.

Perfect timing as this is The Year of The Rooster! My sign as well)

North County 2016 ~ A look back

So, while 2016 did not see the growth explosion of new places opening  that 2015 did, it did see some important restaurants open and trends take hold or fade.

While this post is too short to be all-inclusive, it hits on what I think was important to the North County food scene over the last year. You know things are good when you really have to edit your self. Other wise it would be “Things I love in North County, see entire website.”

I am going to start with some of the most important restaurant openings in North County (IMO).

Campfire ~ Carlsbad

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Campfire is important for a number of reasons. One it is a great restaurant and would be right at home in the East Village, North Park or Little Italy’s  Food scene. Two, along with Land and Water Company it adds a second ingredient driven, properly sourced, foodie destination restaurant to the mainly touristy, mediocre Carlsbad Village food scene. Lastly, along with Carruth Cellar’s tasting room and Babba Coffee, it is helping to revitalize the north end of state street.

608 ~ Oceanside

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Opening in June of this year 608 brought upscale food in a comfortable setting to Oceanside, and at a price point that made it accessible. Chef Will Eick, in my opinion, is one of San Diego’s most talented young Chefs. He is bringing fine dinning techniques and ingredients and making them approachable. He also just introduced a seven course tasting menu option on the weekends offering the first non Omakase tasting menu option in Oceanside.

Belching Beaver Tavern and Grill ~ Vista

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Like Campfire did in Carlsbad, Belching Beaver joined the Flying Pig and added another farm to table, high calibre restaurant to the growing Vista food scene. Combine that with a talented Chef who focuses on farming and teaching children about food, where it comes from and how to grow it, you can not help love the place. Their beer is alright too:)

It is constantly on my visit, when I can list.

There were quite a few trends in the national food scene that were also seen in North County.

Some have hit their peak…

Fast Casual Poki restaurants. The trend actually hit last year and made its way to San Diego and in turn North County in 2016. You have Wicked Poki, Sunshine Japanese Food, and Poke Poke in Oceanside, Poke Waii in San Marcos, and soon to be opening PokeWan in Carlsbad. I think from the ones I have been to, Poki Poki is the best. If you want higher caliber, chef made Hawaiian food and Poke, I suggest checking out Lanai in Leucadia or Yoshino Japanese Deli in Carlsbad for Poke and Japanese.

Some trends are just continuing to grow…

The Artisanal Coffee / Tea scene has continued to show no sign of stopping for years now. It has finally hit Carlsbad and Oceanside. I should not say finally hit, but grown. The major players that have shown up recently are Banana Dang!, Loose Leaf Tea, Sleeping Tiger, Revolution Roasters, Copa Vida and Steady State Roasting. Who join a number of great coffee houses already in the area. For the first time, in its four-year history, Caffeine Crawl has added two North County routes in Oceanside and Carlsbad that are set to kick off this years San Diego event in January.

Caffeine Crawl San Diego

Declining and rising…

I think the fast casual Gourmet Burger explosion of the last few years is dying down. Not that I think these places will go away, I just feel you will not see as much of a proliferation of places like Habit Burger, Burger Lounge, and Pure Burger as you have.

I think the pendulum is on the up swing for fast casual healthy options like Lemonade, Flower Child, True Food Kitchen, Tender Greens and the like.

Best Dishes of the Year…

This is hard, but because these spring to mind instantly, I have to go with them. Two are from San Diego but deserve mentioning.

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Spicy Scallop Nigiri ~ Wrench and Rodent (Oceanside)

Made for me by Alex, this dish was perfect. Just a slight heat from the red Cyclops Farms jalapenos, and melt in your mouth scallops from Catalina Offshore.

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Pan Seared Opah ~ Flying Pig . (Oceanside)

This was a nightly special, beautiful Opah ( one of my favorite, if not favorite, fish) on red farro and micro greens.

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1 year Anniversary BBQ plate ~ Flying Pig (Vista)

Everything you could want (especially me) on a plate. Perfect Tr-Tip, Pork Loin, and Brisket, cooked over open flame and served with veggies and mash.

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Coop De Ville Chicken Sandwich ~ Crack Shack (SD but soon coming to Encinitas)

Apply named Crack Shack, so good. One of the best fried chicken sandwiches ever.

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Chicken Skin Sandwich ~ Biga (SD)

You think it would be heavy because the main ingredient is chicken skin, nope light and flavorful. I plan to return to Biga for dinner in the new year.

 

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Char Grilled Oysters ~ Campfire (Carlsbad)

Great dish that reminds me of oyster festivals on the sound in Washington State. I get this every time.

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Pork Belly ~ 608 (Oceanside)

I love me some pork and this is a perfect pork belly dish. It is smoked before curing (usually it is the other way around.) making it full of porky goodness.

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Assorted Cookies ~ The Cravory (Carlsbad)

Their cookies will change your life, they changed mine. You can get them at their shop in Bressi Ranch, or in Oceanside at Banana Dang! Favorites are the Red Velvet or Birthday Cake.

Special places that I was so happy to discover this year...

El Chapin

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Authentic and delicious Guatemalan food that can not be beat.

Sitaram

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Family run, fixed daily menu, vegetarian, Indian restaurant that needs to be tried by all.

 

What I’m looking forward to next year….

Trying 608’s tasting menu, Flying Pig’s Brewery, That Boy Good / Alpine Brewing restaurant and  brewery, LTH’s second concept , and much, much, more.

What you can look for from North County Food. A 3 to 4 chef “Dessert Dinner” at Petite Madeline for Oceanside Valentines Week. Another Chef Wine Dinner in March / April, and of course more restaurant highlights.

There you go a short recap of a great year food wise. Happy holidays to all and thanks for your support.

 

 

Flower Child ~ Del Mar

So, I was trying to decide what to have for lunch and was really craving veggies. I decided to delve further south into the county than I normally do and hit up the newly opened Flower Child in Del Mar.

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Flower Child is owned by the Fox Restaurant Group. The group has over 15 concepts and 50 restaurants. Normally this would drop them off my radar but after eating the food and having a pretty lengthy discussion with one of their employees, while waiting for the bus to go catch the coaster, I have to say I was pretty impressed.

They have a good history of promoting from within the group. Their basic model is taking workers from a current location that are showing promise and fly them in and house them to open a new location in a higher position. These employees train and hire a new staff and with the next opening the new employees get the same opportunity within the new restaurant or at the current one as positions open from people transferring to the new location. Though I did not ask “How much?” the young women I talked to stated that they paid higher than if she was working downtown SD at a restaurant and the opportunity for advancement would be much slower. She had worked in the industry for a number of years and managed a cuban restaurant for quite a while, so she was not unfamiliar with working in the industry.

The company hired Chef Steven Molina (  (L’Auberge, Delicias, Kitchen 1540) to run and oversee the kitchen.

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Flower Child ~ Flower Hill 2690 Via De La Valle, Del Mar

The restaurant is located in the former Sea and Smoke location.

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The restaurant is counter service with food being delivered to your table. It boasts a nice open kitchen and food prep area.

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The restaurant itself (as was Sea and Smoke) is huge with dual level seating areas, each having a connected patio.

I did not take interior pics. It was crowded and this is Del Mar. You never know when some ex-hedge fund manager who faked his own death after embezzling millions is on the down low and will stab you with his Monte Blanc and grab your camera to protect his identity.

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I want one! They have a seasonal Iced Tea and Lemonade station (Gasp). I tried every one. the Grapefruit Lemonade and Hibiscus Green Tea were my favorites.

So, the menu consists of bowls, wraps, salads, vegetables and grains, humus, soups, and some breakfast items. All of which you can add a protein to for an extra charge. There are many vegetarian, Vegan, and Gluten free choices.

I went with a three vegetable plate and added grass-fed steak.

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Quite a bit of food. The steak was perfectly cooked, well seasoned and flavorful. Next time I would skip paying the extra $6 and just go three veg.

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Three vegetable plate (from top clockwise)

Yuzu Brussels Sprouts ~ golden miso, toasted garlic, sprouted almond. (Vegetarian)

These were great, nice char but not overly bitter, as charring can sometimes do. They were also still nice and tender.

This was my favorite of the three dishes. So good, sweet and savory all in one.

Great as well, the eggplant was not soggy and the dish had a nice mild spiciness. It reminded me of Kung Pow eggplant.

So if you’re in the deep south that is Del Mar 🙂 and can’t afford Pamplemousse and want a large step up from Chipotle or Burger Lounge. (I actually like those two places as guilty pleasures). I would recommend checking out Flower Child. I would compare it to Lemonade, Tender Greens, or Tin Leaf kitchen as far as feel and food.

Flower Child

Flower Hill 2690 Via De La Valle, Del Mar

 

 

 

 

DOH! Gourmet Cookie Dough ~ North County (soon to be everywere)

So, DOH! Gourmet Cookie Dough is made by Chef Annalise Brolaski and Nick Hart, right here in North County. They have created an amazing vegan and gluten-free cookie dough.

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Annalise and Nick

Unlike the vast majority of gluten-free cookie products it has an incredible taste and texture. Unless you were told it was vegan and gluten free you would not know.

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Prepared DOH! cookies. It is also great straight out of the tub raw,baked, or baked and then chilled in the fridge. You can also get baked, bake, and then chill, it’s a fourth option. I have had it three of those four ways and raw and baked then chilled are my favorites.

A little about Chef Annalise. I met her while looking for a third chef for an all dessert dinner I was putting together. At that time she was a pastry cook at Cucina Enoteca. She was extremely talented and impressive. At the age of 20 this is what she produced for the dessert dinner.

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Annalise’s Dish for the dessert dinner~ Citrus Shortbread, Strawberry Grand Marnier Sauce, Honey Comb, Basil (red local basil which is incredible), Meyer Lemon Curd, Strawberry Honey Sorbet, Local Bee Pollen.

See what I mean?

Shortly after that she dropped out of the cooking scene for a while (which sucked because she had a lot to add to the culinary world and in my opinion was far from done.) She reemerged briefly doing some incredible deserts for Wrench and Rodent Seabasstropub and starting her own company Deep Sea Desserts. Then as my friend Chef Beau put it when DOH! appeared “Yeah, those guys disappeared for a bit, went and had some kind of retreat / brainstorming in Hawaii and came back killing it.”. I do not know how accurate that is but it makes for a great story, and I like it so I’m sticking with that as to what caused the catalyst, because killing it is exactly what they have been doing.

They launched around October with the product and 2 months later can be found at Both Frazier Farms locations (Oceanside and Vista), Cream of The Crop in Oceanside, Carlsbad Ranch Market, Seaside Market (Cardiff), and soon, Specialty Produce. That is an insane amount of distribution for a start up. If they do not achieve national distribution in a year, I would be surprised. Their main hurdle is going to be production, the product and packaging are already there.

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The DOH! stand at the Leucadia Farmers Market. (You can also find then at the Encinitas farmers Market.) They tend to sell out so get there early. I believe you can email them in advance to have an order ready for you.

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Product ready for sale.

So, there you have it a local success story that is nowhere near done. Go, buy, support, eat, enjoy. Great gifts or for Holiday entertaining.

If you are a cafe or restaurant and want to add a great Vegan / Gluten free, easy to prepare option, trust me it is better than what you are currently buying and serving and it works out to about $.20 some odd cents per cookie at the wholesale price.

DOH!

Available at Frazier Farms, Seaside Market, Cream Of The Crop, Carlsbad Ranch Market, Leucadia and Encinitas Farmers Market, and coming soon to Specialty Produce.

#vegan #glutenfree #food #northcounty #cookies

 

 

 

 

608 Adding Weekly 7 Course Tasting Menu ~ Oceanside

Chef Willy Eick will be adding a 7 course tasting menu option stating in a few weeks. The menu will run $65 and feature 7 courses plus treats. It will vary slightly week to week based on seasonality and what becomes available that is exciting.

No one I know does a regular tasting menu option in North County. Omakase at Wrench and Rodent would be comparable. It is nice to see a non sushi restaurant bring this on board as it is pretty common in Sf and other culinary hub cities.

Here is a description from the Chef…

Tasting menu will be available Wednesday – Sunday nights, and require whole table participation, with no substitutes, no exceptions, etc. We will be charging $65/person for 7 courses

So far the tasting menu will look something like this:
Bread Service (house daily sourdough)
1. Local sashimi, sunflower/mushroom dashi, mustards in variations
2. Local Crab, Cactus, Sumac
3. ?????
4. Potato Nest, Norinade, Yolk Gel, Herbs, Beer foam
5. Chicken Roulade, Roast Chicken/Whey, puffed wild rice, wild herbs/nz spinach
6. Natal Plum Panna Cotta, Natal Plum Mousse, Honey in Variations
7. Petit Fours (daily selection)
Daily cookies/candy to take home

The tasting menu will change most likely weekly, but not in its entirety, mostly just one or two dishes changing at a time until we find what we are happiest serving. These will not be large plates.
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Work in progress ~ Crab and sumac dish. (egg yolk will probably not appear on end product)
608 Mission Ave. Oceanside
#food #northcounty #608 #oceanside

The Miller’s Table ~ Open 6 Days A Week Starting Thursday.

The Miller’s Table will be open 11am till 9pm 6 days a week (closed Tuesdays) starting September 29th.  Come on by.

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The Millers’s Table ~ 514 South Coast Highway, Oceanside.

Taste from a changing selection of wine and beer at Our Table in Oceanside, CA.  The Miller’s Table offers an array of fine wines and craft beers. We also serve sandwiches, fresh salads and small plates with cheese & charcuterie to pair. Whether you are having some me-time or spending the day with friends or neighbors, you can count on us to provide you with an unforgettable experience.

At The Table we have an ever changing selection of Wine and Beer Flights.  Each Wine is available to enjoy By the Glass or Bottle as well…plus if you fall in love, take a bottle home.  Six hand-picked drafts to choose from…rotating selection, plus bottles, all by taste or glass.  Please see our Facebook Page for this week’s selections….or better yet, come on by!

The Miller’s Table

514 South Coast Highway, Oceanside

 

Living Tea End Of Summer Party ~ Oceanside

I had the opportunity to attend Living Tea’s end of summer party this past Friday. It was an RSVP event through their mailing list for about 60 people. The festivities included music, food, and Kombucha cocktails.

living-tea Living Tea ~ 302 Wisconson Ave., Oceanside

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Sake infused pineapple kombucha.

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Wrench and Rodent / Whet Noodle were there slinging some food ~ Living Tea Roll ~ Rainbow sushi roll with a kombucha sauce.

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There were a number of bands that played. This is Barnwell Shift (Members of Living Tea and guests.) This was my first time hearing them, they were really good.

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The party in full swing.

If you were not able to attend, I highly suggest checking out Living Tea for their excellent Kombucha.

Also every second Sunday of the month they hold a community breakfast 9am-11pm. Organic, gluten-free pancakes, coffee, and kombucha! Open mic and live art!

Living Tea

302 Wisconson Ave. Oceanside