Blue Hill Launches Savory Yogurt; Daniel Boulud and Wolfgang Puck Team Up

• Tomorrow at the International Culinary Center, chef Travis Swikard of Boulud Sud, who recently traveled through Japan as the recipient of the Marukome (Japan’s No. 1 miso company) scholarship, is teaming up with the Gohan Society to do a demo on the many applications of miso. Tickets are $20 and can be purchased online. [Grub Street]

• Oktoberfest is making its way to the city, strudel and all. Blaue Gans on Duane Street is celebrating from September 20 to October 5 with daily dinner specials, lots of imported German beers, plenty of pretzels, and a variety of ticketed happy hours and brunches. To purchase tickets, e-mail events@wallse.com. [Grub Street]

Blue Hill has just launched a line of savory yogurts that are made from 100 percent grass-fed milk. Savory flavors include beet, carrot, butternut squash, and tomato. Starting today they will be available for purchase at Whole Foods Markets in New York, Westchester, and Long Island. [Grub Street]

• Daniel Boulud and Wolfgang Puck are cooking a one-night-only dinner on October 23 at the Hotel Bel-Air in Los Angeles. The dinner is the first time the two legendary chefs will ever cook together, and it's in celebration of Boulud’s latest cookbook as well as the twentieth anniversary of his flagship restaurant Daniel. The meal will consist of five courses using farmers’ market ingredients and will cost $220. Reservations are available starting September 23 at 9 a.m. and can be made by calling 310-909-1644. [Grub Street]