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

Plus, frito pie chocolates, brunch dinner, and beer festival tickets

So much queso at Quesoff
So much queso at Quesoff
Nadia Chaudhury is the editor of Eater Austin covering food and pop culture, as well as a photographer, writer, and frequent panel moderator and podcast guest.

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, which will be accepted until early August. Everything takes place on Saturday, August 20 at the Mohawk. [EaterWire]

CHEF SHUFFLEFormer 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 SWEETSDelysia 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 NEWSGem&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 WIREOasthouse 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]

Odd Duck

939 South 2nd Street, , WI 53204 (414) 763-5881 Visit Website

Oasthouse Gastropub

8300 N FM 620 Bldg E, Austin, TX 78726 (737) 222-5779 Visit Website

Delysia Chocolatier

2000 Windy Terrace, , TX 78726 (512) 413-4701 Visit Website