Enter the Quesoff, Sean O’Leary’s New Job, More

QUESO WIRE — The Quesoff is back again this summer, and the cheesy dip competition is looking for entries. Interested parties vying for the best meat, spicy, vegetarian, and wild card categories should email queso@mohawkaustin.com, which will be accepted until early August. Everything takes place on Saturday, August 20 at the Mohawk. [EaterWire]

CHEF SHUFFLE — Former interim LaV executive chef Sean O’Leary has a new job: he’s the executive chef of catering company 2 Dine 4 Fine, run by Stephen Shallcross (who is also behind Sawyer & Co.). O’Leary will also help develop menus for Supper Friends, too. [EaterWire]

BEER HERE —Tickets for the Texas Craft Brewers Festival, held on September 24, are now on sale. Over 65 Texas breweries will be highlighted, serving almost 200 beers. General admission tickets are $30 for now, and VIP access is $75. [EaterWire]

WEIRD SWEETS — Delysia Chocolatier is bringing its wacky-flavored treats to Aspen Food & Wine Classic later this month. In its truffle arsenal this time are frito pie, baked bean, and seaweed salad, alongside brisket caramel, collard greens, and crawfish boil chocolate bark. [EaterWire]

POP-UP WIRE — For the summer, Odd Duck’s getting into a dinner series with themed meals. The first, held on Tuesday, June 28, focuses on brunch (called "Let’s Get Brunch Faced"), with comfortable sleepwear recommended. This is followed by the ‘70s-inspired cocktail party in July and an epic medieval dinner with costumes encouraged in August. Tickets are $75 and comes with drinks. [EaterWire]

BOOZE NEWS — Gem&Bolt is Austin’s new mezcal, co-founded by AdrinAdriana and Elliott Coon, made with Mexican herb damiana. It’ll be found at local bars like Whisler’s, Townsend, Justine’s Brasserie, and others. [EaterWire]

BURGER WIRE — Oasthouse Kitchen and Bar is competing in the James Beard Foundation’s blended burger contest, where participating restaurants fashion patties mixed with chopped mushrooms. The resulting burger is the Umami Burger, made with shiitake mushrooms, and topped with pickled bok choy. The public can vote on their favorite takes until July 31. [EaterWire]