Your Daily Dose of Food News, Events and Must-Read Miscellany
1. Capitol Hill’s Mezcaleria Oaxaca has extended its hours and is now open seven days a week starting at 5 p.m. The restaurant is also doing away with their Sunday brunch, effective August 10, and will now be open from 5 to 10 p.m. on Sundays. They’ve moved popular brunch items like tortas and tacos carne asada to a special Sunday menu.
2. The University District Farmers Market is hosting its 17th annual “Ready, Set, Go…Cook!” competition this Saturday at 10 a.m. This year, chefs Becky Selengut and Mutsuko Soma will face off, creating one entrée each from market-sourced ingredients and food bank items.
3. Mike Easton opens his Pizzeria Gabbiano next week and Eater Seattle has a preview of the space.
4. Epicurious is spreading some bivalve wisdom, breaking down the types of oysters found near U.S. coastlines, detailing ordering and etiquette, and even detailing the basics of booze pairing. Slurp’s up.