clock menu more-arrow no yes mobile

Filed under:

Chef Telmo Does Petiscos, Hubert Keller DJs Bastille Day

Also: a celebrity chili cook-off and getting to know cider that doesn't suck.

Gaspar's Dining Room
Gaspar's Dining Room
Patricia Chang

DOGPATCH— On Sunday, July 19th Sutton Cellars will host the mouthful of a name: "6th 9th Annual Sutton Cellars Invitational Semi-Celebrity Charity Chili Cook-off." Tickets are $45 and include the right to eat and judge all the chili you can stand, plus a couple of drink tickets. Chili entries will come from some of Sutton Cellars' local clients like Magnolia, Comstock, the Alembic, Smokestack, Hillside Supper Club plus Half Orange from Oakland, and the winner gets a $1,500 donation to the charity of their choice. [EaterWire]

MISSION— In advance of his next project, Uma Casa, former Tacolicious head chef Telmo Faria is getting back to his Portuguese roots with a seven-course "Petiscos" tasting menu for one night only at the Tradesman. Dishes include seared scallops, pan-fried Mackerel and Oxtail croquettes. Tickets are a cool $42 on Sosh. [EaterWire]

FIDI— On Tuesday, Gaspar Brasserie's Chris Jones will host chef/DJ Hubert Keller to celebrate French National Day (or Bastille Day, as we call it in America) with five courses of classic French food with "northern California flair." The menu lineup includes duck confit, olive-crusted king salmon, and braised wagyu beef cheeks. The night actually begins with a Veuve Clicquot reception and ends with an after-party at Hawthorn where Keller himself will provide a Euro-friendly soundtrack of "some sexy deep house." Tickets are $225 and there are still a few left. [EaterWire]

OAKLAND— On July 22nd, Lake Merritt's Bay Grape wine shop would like you to get to know fermented cider. Specifically: "the good stuff" that is suddenly coming out of California and has a little more complexity than your average supermarket sugar bomb. Six local cider makers will be in attendance and a $20 ticket buys tastings of all six. Check their site for more details. [EaterWire]