San Diego's Chef Oz on Food Network's CHOPPED on October 13
Cuisine Wire/10413903

Osvaldo Blackaller, co-owner and chef of Cueva Bar Café in San Diego's University Heights, will be a contestant on Food Network's CHOPPED airing on Tuesday, October 13.

SAN DIEGO - CuisineWire -- The self-taught Chef Oz is originally from Monclova, Mexico and became a San Diegan ten years ago, as he and his wife, Jo, opened Cueva Bar Cafe, a small neighborhood bar and restaurant in University Heights featuring tapas, beer and wine.

Chef Oz has previously appeared twice on Food Network's Cutthroat Kitchen. He was on Season 5, Episode 2 "Tos-ta-da" which originally aired on September 28, 2014 and Season 14, Episode 4 "Tournament of Terror: Heat Four" which originally aired on October 22, 2016.

There is a virtual watch party to cheer on Chef Oz on CHOPPED on Tuesday, October 13 from 6- 7 pm (PST) via Internet TV services or you can watch on TV from 9-10 pm (PST) on the Food Network.

Soon you will be able to order dinner packages from Cueva Bar Cafe to watch along.

ABOUT CUEVA BAR CAFE
Cueva Bar Café, a restaurant featuring tapas, beer and wine was established in October 2010 in San Diego's University Heights neighborhood. It has been listed among the top 10 San Diego Restaurants and named Best Empanadas by San Diego Magazine. It is owned and operated by Osvaldo and Jo Blackaller and located at 2123 Adams Avenue, San Diego, CA 92116.

More on Cuisine Wire
Website: https://cuevabar.com
Instagram: ChefOzBlackaller
Facebook: CuevaBarCafe
Phone: 619-269-6612

ABOUT CHOPPED
Food Network's CHOPPED features four chefs as they compete against each other for a chance to win $10,000. In the three-round contest, chefs are given a basked with four unusual ingredients to incorporate into dishes to be evaluated by a panel of three judges. It is hosted by Ted Allen.

ABOUT THE CHOPPED EPISODE
Season 46, Episode 11
Pancake Panic
The competing chefs get a ton of sugar in the first basket in the form of a breakfast classic with a twist, and the level of cooking in the entree round seems extraordinary as the chefs excitedly dig into a seven-layer dip. In the dessert round, the remaining chefs are happy to see loquats in the basket, but ice cream machine drama threatens their plans.

Media Contact
Oz Blackaller
***@gmail.com
619-269-6612


Source: Cueva Bar Cafe
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Filed Under: Food

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