{"id":247642,"date":"2014-08-15T00:00:00","date_gmt":"2014-08-15T07:00:00","guid":{"rendered":"https:\/\/sdnews.com\/uptown-food-briefs-august-15\/"},"modified":"2014-08-15T00:00:00","modified_gmt":"2014-08-15T07:00:00","slug":"uptown-food-briefs-august-15","status":"publish","type":"post","link":"https:\/\/test.sdnews.com\/es\/uptown-food-briefs-august-15\/","title":{"rendered":"Uptown Food Briefs – August 15"},"content":{"rendered":"

by Frank Sabatini Jr.<\/p>\n

A dream has come true for Oz Blackaller, the chef-owner of Cueva Bar <\/b><\/a>in University Heights. After the casting crew from Food Network\u2019s Cutthroat Kitchen<\/b> 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. <\/p>\n

\"Oz<\/a>
Oz Blackaller has entered the national spotlight.
(Courtesy Cueva Bar)<\/figcaption><\/figure>\n

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

\u201cWhen I got the call, I was just getting out of the dentist and was so friggin happy that I was asked to compete,\u201d said Blackaller, who had auditioned a couple years ago for ABC\u2019s “The Taste,” but wasn\u2019t selected.<\/p>\n

Cutthroat Kitchen is hosted by Food Network\u2019s fast-talking Alton Brown and spotlights four chefs engaged in three-round cooking matches. Blackaller can\u2019t 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.<\/p>\n

2123 Adams Ave., 619-269-6612.<\/i><\/p>\n

\n
\"Artisan<\/a>
Artisan cheeses are now available at Bottlecraft. (Photo by Frank Sabatini Jr.)<\/figcaption><\/figure>\n

Artisan curds from queso venissimo<\/b><\/a> have rolled into the rear retail section of Bottlecraft<\/b><\/a> in North Park. With established cheese stores in Mission Hills, Downtown and Del Mar, this is Venissimo\u2019s first \u201cshop within a shop,\u201d says Venissimo founder Gina Freize. The outlet offers cheese flights paired to beer, plus sandwiches and charcuterie.<\/p>\n

3007 University Ave., 619-501-1177<\/i><\/p>\n

\n

Coming soon is the \u201c1st Annual San Diego Ceviche Showdown & Tasting\u201d presented and hosted by Fifty Seven Degrees<\/b><\/a> wine and beer bar from 2 to 6 p.m., Aug. 24.<\/p>\n

The event will bring to the table more than 10 top-name restaurants such as pescado p\u00fablico<\/b> in Kensington, Wet Stone Wine Bar & Caf\u00e9<\/b> in Mission Hills, George\u2019s at the Cove<\/b> in La Jolla, puesto<\/b> in The Headquarters, Buceo de pato<\/b> in Pacific Beach and more. Also taking part is the upcoming Allegro Bistro<\/b> that adjoins Fifty Seven.<\/p>\n

Two awards will be given: the \u201cbest of San Diego\u201d chosen by a panel of judges and the \u201cpeople\u2019s choice\u201d 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.<\/p>\n

1735 Calle Hancock, 619-234-5757<\/i><\/p>\n

\n
\"Chris<\/a>
Chris McAfee is bringing a unique eatery to Hillcrest.
(Foto por Frank Sabatini Jr.)<\/figcaption><\/figure>\n

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<\/strong><\/a> 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.<\/p>\n

\u201cWe\u2019ll be doing everything from scratch,\u201d said McAfee, who currently bartends at the Hard Rock Hotel<\/b>.<\/p>\n

But don\u2019t expect to see whole pigs hauled through the back door because the duo plans on sourcing only individual sections of the animal.<\/p>\n

The quaint space will offer a few tables, a \u201cbelly bar\u201d and eventually an outdoor patio.<\/p>\n

3749 Park Blvd<\/i>.<\/p>\n

\n

Restaurateur Daniel Bohlen says he recently closed Restaurante asi\u00e1tico East Village<\/b> on University Avenue in Hillcrest because \u201cbusiness wasn\u2019t as busy as we thought it would be.\u201d The Korean-style restaurant had been open for about six months. Conversely, his Encinitas location \u201chas been enjoying record sales.\u201d Coming into the space under different ownership in September is The Buffalo Public House<\/strong>, a Brazilian restaurant that will spotlight South American food, wine and beer.<\/p>\n

406 University Ave<\/i>.<\/p>","protected":false},"excerpt":{"rendered":"

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\u2019s 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.<\/p>","protected":false},"author":816,"featured_media":247643,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"11555","_seopress_titles_title":"Uptown Food Briefs - August 15","_seopress_titles_desc":"","_seopress_robots_index":"","jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_social_meta":[],"jnews_override_counter":[],"footnotes":""},"categories":[11547,11551,11555],"tags":[],"class_list":["post-247642","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-features","category-news","category-uptown-news"],"_links":{"self":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/247642","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/users\/816"}],"replies":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/comments?post=247642"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/247642\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/247643"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=247642"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=247642"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=247642"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}