by Frank Sabatini Jr.

A dream has come true for Oz Blackaller, the chef-owner of Cueva Bar in University Heights. After the casting crew from Food Network’s Cutthroat Kitchen contacted him out of the blue, he was given an interview via Skype to compete on the show and then ended up making the cut.

The episode was taped earlier this summer in Los Angeles and will air at 10 p.m., Sept. 28.

“When I got the call, I was just getting out of the dentist and was so friggin happy that I was asked to compete,” said Blackaller, who had auditioned a couple years ago for ABC’s “The Taste,” but wasn’t selected.

Cutthroat Kitchen is hosted by Food Network’s fast-talking Alton Brown and spotlights four chefs engaged in three-round cooking matches. Blackaller can’t reveal what dishes he made for the show due to a strict non-disclosure agreement. But he plans on taping it when it runs and playing it for customers afterwards.

2123 Adams Ave., 619-269-6612.

Artisan curds from queso venissimo have rolled into the rear retail section of Bottlecraft in North Park. With established cheese stores in Mission Hills, Downtown and Del Mar, this is Venissimo’s first “shop within a shop,” says Venissimo founder Gina Freize. The outlet offers cheese flights paired to beer, plus sandwiches and charcuterie.

3007 University Ave., 619-501-1177

Coming soon is the “1st Annual San Diego Ceviche Showdown & Tasting” presented and hosted by Fifty Seven Degrees wine and beer bar from 2 to 6 p.m., Aug. 24.

The event will bring to the table more than 10 top-name restaurants such as pescado público in Kensington, Wet Stone Wine Bar & Café in Mission Hills, George’s at the Cove in La Jolla, puesto in The Headquarters, Buceo de pato in Pacific Beach and more. Also taking part is the upcoming Allegro Bistro that adjoins Fifty Seven.

Two awards will be given: the “best of San Diego” chosen by a panel of judges and the “people’s choice” determined by attendees. The event is for those 21 years of age and older. Tickets are $19 in advance and $24 at the door. Admission includes ceviche samples from each of the participating restaurants.

1735 Calle Hancock, 619-234-5757

A quick-service eatery specializing in smoked meats and fish from different American regions will open in late August at the triangular intersection of Park Boulevard at Robinson and Indiana Streets. The Whole Hog is an offshoot to the namesake catering business run by Chris McAfee and chef-business partner Graham Fleming. Their menu will include items such as Cuban pork and Reuben sandwiches, salmon BLTs, carnitas tacos, smoked turkey plates and more. Vegetarian items such as ratatouille wraps and caprese sandwiches are also in the works.

“We’ll be doing everything from scratch,” said McAfee, who currently bartends at the Hard Rock Hotel.

But don’t expect to see whole pigs hauled through the back door because the duo plans on sourcing only individual sections of the animal.

The quaint space will offer a few tables, a “belly bar” and eventually an outdoor patio.

3749 Park Blvd.

Restaurateur Daniel Bohlen says he recently closed Restaurante asiático East Village on University Avenue in Hillcrest because “business wasn’t as busy as we thought it would be.” The Korean-style restaurant had been open for about six months. Conversely, his Encinitas location “has been enjoying record sales.” Coming into the space under different ownership in September is The Buffalo Public House, a Brazilian restaurant that will spotlight South American food, wine and beer.

406 University Ave.