“The Ocean Beach MainStreet Association was thrilled to see the community and visitors alike fill downtown Ocean Beach for the return of the annual OB Street Fair & Chili Cook-Off after a two-year hiatus due to the pandemic,” said the business improvement district in a statement. “It was great to see families enjoying the Seaside Family Fun Zone in its new location in Saratoga Park. Along with the massive inflatable slide, kids enjoyed making upcycled hats at The Rad Hatter booth and crafts provided by our sponsor, Newbreak Church. We received great feedback from attendees that they loved the live music on the three stages.”
OBMA added that the Chili Cook-Off was a huge success and raised funds for the Friends of OB program, which supports keeping Ocean Beach clean, safe, and beautiful. OBMA congratulated the chili winners, The Devil’s Ice Cream, for taking home the first place judges award, and Emmanuel Solis who won the crowd and took first place in the people’s choice category. The judges agreed OB Surf Lodge had the best chili in the restaurant division, and the hottest chili went to The Holding Company. Solis, sponsored by Krisp Beverages + Natural Foods, wowed the judges with his overall booth presentation and decorations.
“A total of 144 people contributed to painting our ‘Ocean Blue’ mural, which was sponsored by Think Blue, and Rubio’s,” said OBMA. “This bright ocean-themed mural will be proudly displayed in Ocean Beach as part of the OBMA’s ongoing community mural project.”
Chili Cook-Off Winners
AMATEUR DIVISION
Judge’s Awards
First: Tom Wilber with “The Devil’s Ice Cream”
Second: Anthony To “Taste Buds”
People’s Choice Awards
First: Emmanuel Solis
Second: Sergio Pelayo “Tomasello & Sons”
Third: Bill DeWitt “California Wild Ales”
RESTAURANT DIVISION
Judge’s Awards
First: OB Surf Lodge
Second: Krisp
People’s Choice Awards
First: La Dona
HOTTEST CHILI – Amateur or Restaurant
Awardee: The Holding Company
BEST COSTUMES, BOOTH & DECORATIONS -Amateur or Restaurant
Awardee: Emmanuel Solis and Krisp
Top photo by Josh Utley