Wednesday, September 29, 2010

Underground Dining in the Vineyard

WHAT A WONDERFUL EVENT

I could not have asked for more. New Friends, Great Food, Wonderful Wine and an Amazing Setting, that is what Underground Dining with us is all about!!

It was hot, but quickly the evening cooled down and made for a Magical Evening!
We started the event off with some amazing Starters.

We served the guests 2008 Sparkling Moscato Bianco. Food starters were, Rain Forest Fig Crackers with Ragging 40's Blue Cheese from Venissiom Cheese in Del Mar, topped with fresh Fallbrook Mission Black Figs with honey. In addition, we had more wonderful cheese.

The guests were then off for a private tour of the Vineyard. With pressing happening last weekend, there was so much to see. It is always great to see and learn the entire process of wine making!

Upon arriving back to their seats, the meal started.

Here is what we served:

2008 Sparkling Moscato Bianco
Made from Muscat Canelli grapes used to make Spumante in Italy . Harvested in French Camp Vineyard in San
Luis Obispo. The beautiful bubbles express aromas of peaches and nectarines.

Sea Scallops with Suzie’s Farm Organic Arugula Pesto



2007 Muscat Canelli
Our Muscat Canelli combines outstanding floral fruit nuances with crisp sweetness on the palate. A refreshingly
balanced acidity with lemon rind and banana makes this wine a superb companion to sweet foods and ethnic
dishes, or enjoy by itself well chilled.

Fresh Asparagus Soup with Saffron Croutons

2008 Ambassador’s Reserve Chardonnay
This Chardonnay is a rich and creamy wine which was barrel fermented in 100% French oak. Beginning with ripe
green apple in the nose, followed by luscious tropical fruit and pineapple on the palate, then finishing with
toasted French Oak and vanilla flavors. Enjoy this Chardonnay well chilled!

Carlsbad Heirloom Tomato Salad
with Fresh Baratta Cheese, Organic Basil and Truffle Salt

Estate Viognier, “Lotus” Lot #67
Viognier, Marsanne and Roussanne are among the varieties that we have pioneered in San Diego County on our
Estate Hillside Vineyards in the San Pasqual Valley. Our “Lotus” is a blend of 76% Viognier with Marsanne and Roussanne
aged in French oak to create a wine rich with vanilla, citrus, floral notes and a pleasant acidity.

Filet Mignon with a Red Wine Reduction
Farm Fresh BabyVeggies and Mini Fingerling Potatoes

2007 Coastal Cuvée Merlot
Our Coastal Merlot is a blend of several vineyards in the South Coast region of California . Barrel aged in both
French and American Oak, this wine has flavors of bing cherry, plum and white chocolate. This rich Merlot is an
ideal companion for roasted red meats or hearty pastas. Enjoy now or cellar two to four years.

2008 Chardonnay, Coastal Cuvée
A blend of vineyards from cooler climates, this Chardonnay is a refreshingly crisp wine with flavors of tropical fruit,
apple, and citrus. Medium bodied and well balanced acidity, with hints of toasted oak and vanilla make this
wine an enjoyable example of this popular varietal. Pairs well with fish and fowl, or by itself well chilled.

Roasted Red Grapes with Mascarpone & Rum

California Tawny Port
This limited bottling of our California Tawny Port is a blend of multiple vintages and vineyards from across the state to create a
Uniquely rich and luscious dessert style wine. Pale ruby in color from again in French Oak, enjoy this rich Tawny Port with your favorite dessert now, or cellar five to seven years.



Hope to see you at our next Underground Dinner,

The Underground Chef



Saturday, September 25, 2010

Dia de los Muerto "HALLOWEEN" at the VINEYARD

Come as you are or Someone else!!

It's time to enjoy a Culinary Entertainment social meetup!! Orfila Winery is hosting our PRIVATE Event! That's right!! On Friday October 29th, 2010, @ 6PM, the Vineyard will close to the public and re opened for YOU, The San Diego Culinary Underground Meetup Group!!!

We have planned this Halloween/Wine Social to be an evening of Food, Wine, Friendship and Fun! So, come as you are, or have some fun and come dressed as who you want to be for the evening!! It's up to you!!

Upon your arrival, you will be welcomed with a Bubbling Devil's Blood Sangria !!

  • First Course: Blackened Voodoo Gumbo Wine: Estate Viognier Lot #67

  • Second Course: New Orleans Graveyard Shrimp Remoulade Wine: 2008 Chardonnay, Coastal Cuvee

  • Final Course: Bourbon Street Blood Bread Pudding Wine: Rose of Syrah

The Orfila Staff & I are looking forward to sharing our PASSION for Food and Wine with all of you!!

Oct 29 Fri 6:00 PM
Location

13455 San Pasqual Rd
Escondido, CA 92025
760-738-6500

Price $29.00 per person

See you at the Vineyard!!

The Underground Chef


Friday, September 24, 2010

Moroccan Nights

Secrets of Fez ~ Moroccan Nights

Friday October 8, 2010 6PM

$65 per person
Only 14 seats
RESERVE my Seat


Menu

Saffron Lemon Soup

Organic Tomatoes, Chickpea, Beet and Cumin Salad

Tandoori Shrimp

Moroccan Rack of Lamb with Backed Vegetables and Toasted Pine Nut Current Couscous

Fig Ambrosia

Tuesday, September 14, 2010

Dinner Anyone???


Hi Everyone,


I just found my dinner for this Saturday at Finecooking.com!

Take a look at this one!!! It is going to be WONDERFUL!



Enjoy!

The Underground Chef


Hoisin-Glazed Scallops with Spinach & Cilantro

For the best results, use “dry” scallops rather than “wet” scallops, which have been soaked in a sodium solution that prevents them from browning well.Serves four.


16 all-natural "dry" sea scallops (about 1 lb.)
Kosher salt
1/8 tsp. cayenne pepper
2 Tbs. vegetable oil
1 Tbs. hoisin sauce
3 thin scallions, very thinly sliced
10 oz. baby spinach (10 loosely packed cups)
1 cup coarsely chopped fresh cilantro
1/2 tsp. Asian sesame oil

Dry the scallops well with paper towels and season with 1/2 tsp. salt and the cayenne. In a 12-inch cast-iron skillet, heat 1 Tbs. of the oil over high heat until hot. Cook the scallops, turning once with tongs, until golden brown and just opaque throughout, 3 to 4 minutes per side. As they finish cooking, transfer the scallops to a large plate and brush the top of each with hoisin sauce.

Wipe out the skillet and then heat the remaining 1 Tbs. oil over medium-high heat. Add about two-thirds of the scallions and cook, stirring constantly, until softened, about 30 seconds. Add the spinach, cilantro, and 1/4 tsp. salt and cook, tossing constantly with tongs, until just barely wilted, about 2 minutes. Remove the skillet from the heat, drizzle the spinach mixture with the sesame oil, and toss to combine well.

Serve the scallops with the spinach, sprinkled with the remaining scallions.

nutrition information (per serving):
Calories (kcal): 210; Fat (g): 16; Fat Calories (kcal): 150; Saturated Fat (g): 2.5; Protein (g): 14; Monounsaturated Fat (g): 10; Carbohydrates (g): 14; Polyunsaturated Fat (g): 3.5; Sodium (mg): 180; Cholesterol (mg): 35; Fiber (g): 4;
photo: Scott Phillips
From Fine Cooking 96, pp. 115a
October 24, 2008

SPIRITS OF MEXICO

Spirits Of Mexico

The Spirits of Mexico, the largest, oldest, and most comprehensive agave festival in the United States, will be held September 15-19 in Old Town San Diego. The festival will be the culmination of several agave-related events held in San Diego over a two-month period.

During the event, the public is invited to join master distillers, blenders, authors and tequila aficionados for samplings of blancos, anejos, reposados, mezcals, sotols, liqueurs, and more. Those thirsting for knowledge as well as agave spirits will have the opportunity to participate in multiple educational seminars held on site. The spirits of Mexico include tequila, mezcal, sotol and bacanora, each with its own denomination of origin and all distilled from the juice of the ancient agave plant. These and other finely crafted spirits from Mexico have quickly captured the hearts of the American consumer. The festival celebrates these spirits and their heritage.

“Old Town San Diego and the State Park are the ideal settings for this festival,” says Dori Bryant of the Polished Palate, festival producer. “It brings the gastronomy, history, culture — the heritage, together, in one festive setting, not dissimilar to what the festival itself encompasses. Enjoy cooking demonstrations, entertainment, and seminars on all aspects of bringing this spirit to market — from first planting to planting a cocktail on the bar. Authors, aficionados, master distillers, mixologists, and budding enthusiasts all gather annually to respect the heritage that’s present in every drop of this luscious spirit.”

On Friday, September 17, executive chef Rolfy Chavez of Barra Barra Saloon in Old Town’s Fiesta de Reyes serves up his alchemical agave-infused cuisine at the festival’s Tasting Reception and Awards Dinner. Guests will sample a variety of world-class agave spirits while savoring infused hors d’oeuvres before the formal dinner begins. Guests will participate in the Official Awards Ceremony where the winners of the 2010 Tasting Competition and Sangrita Challenge will be announced. (Cost: $85/$135)

“For agave enthusiasts and aficionados, the Spirits of Mexico competition is like the Oscars and Olympics rolled into one. Earning one of the competition’s coveted gold medals has proven an invaluable asset to the success of new brands of tequila and mescal,” notes Robert Plotkin, founder of Bar Media and co-host of the competition.

Saturday afternoon, September 18, is fiesta time. The Old Town Chamber of Commerce joins in the celebration, featuring The Taste of Old Town Fiesta of Flavors from 1-4pm. Back by popular demand, live performances will be featured in the in the Plaza de las Armas area of the State Park including the Gutierrez Andalusian Horse Show & Parade, Calpulli Mexihca Azteca Cultural Dance Ensemble, Chunky y Los Alacranes and more. A Tequila Garden will be on site offering a sneak peak of what’s to come at the main event. (Cost: free. Entrance fee for Tequila Garden to be announced soon.)

The festival’s Main Event takes place on Saturday evening, September 18, at the newly renovated Cosmopolitan Hotel & Restaurant. All the stars will come out as more than 100 styles of featured agave spirits will be sampled ‘neat’ and accompanied by culinary delights from The Cosmopolitan’s kitchen. Seminars will take place at intervals throughout the evening along with the opportunity to meet and mingle with Maestro Tequileros and learn first-hand from the experts how these spirits are made. A silent auction featuring rare, often priceless collector’s items, will benefit the Sky Ranch Foundation which is celebrating 50 years of helping troubled youth. (Cost: $50-$75)

On Sunday, September 19, the annual Lobster Bus Excursion to Puerto Nuevo will take place. Hop on the bus for some Baja lobster hosted by Poco Tequila. (Cost: $80)

Through the generosity of Fiesta de Reyes, the vibrant and exciting dining, shopping, and entertainment complex located within Old Town San Diego State Historic Park, festival events take place throughout the Park. Fiesta de Reyes’s shops and restaurants are inspired by 19th century pueblo life, the essence of living in San Diego during its infancy from 1821 to 1872. Old Town San Diego has more than 150 shops and restaurants and, according to Chuck Ross, operator of Fiesta de Reyes, “It’s widely thought to be the country’s largest consumer of all things agave. We expect that singular accolade will increase significantly this September!”

Ticket prices vary according to event. Guests must be 21 or older to attend. Photo I.D. is required. Please polish your palate responsibly! (www.polishedpalate.com)

Saturday, September 11, 2010

Culinary Entertainment = Food, Wine & Friends

I want to change the way you dine!

Call it Field to Fork, Farm to Table, or
Social Dining, we call it Culinary Entertainment. The Evening is about uniting the Wine Maker and the Chef with a new group of friends! Dine with us in the Vineyard and share our PASSION for Food, Wine and New Friends!




Upon arrival, you will start your evening with a Private Reception. Here you will meet new friends and enjoy some great wine and cheese. Then it is off for a Private Tour of the Vineyard! At Sunset, you will dine in the Vineyard under 30 year old Grapevines. This is a five Course Dinner!

BOOK MY RESERVATION

We look forward to you dining with us!

Mark Kuhlmann
Executive Chef
Culinary Underground



Wine and Cheese Reception: 4:00 pm
Vineyard Tour
Dinner
All inclusive price of $125 per person

Menu

Sea Scallops with a Sun Dried Tomato & Basil Pesto
{2007 Muscat Canelli}

Chef's Farm Fresh Course
{Estate Viognier, "Lotus" Lot #67}

Fresh Asparagus Soup with Saffron Croutons
{2008 Ambassador’s Reserve Chardonnay}

Filet Mignon with a Cabernet Sauvignon Reduction
Farm Fresh BabyVeggies and Mini Fingerling Potatoes
{2008 Coastal Cuvee Chardonnay}
{2005 Cabernet Sauvignon}

Roasted Red Grapes with Mascarpone & Rum
{California Tawny Port}

Wednesday, September 8, 2010

DINE IN THE VINEYARD

GREAT NEWS!

On Sunday September 26th, The Culinary Underground & Orfila Winery are partnering to bring you a Sunset Vineyard Dinner.

That's right! Dine in the Vineyard!


Call it Field to Fork, Farm to Table, or Social Dining, we call it Culinary Entertainment. And, we want to change the way you dine. Our goal is to bring together the passion of the Farmer, The Wine Maker and the Chef and share it with a new group of friends!

Upon arrival, you will start your evening with a Private Reception. Here you will meet new friends and enjoy some great wine and cheese. Then it is off for a Private Tour of the Vineyard! At Sunset, you will dine in the Vineyard under 30 year old Grapevines. This is a four Course Dinner!

Book my Reservation


The Menu and all other information can be found by viewing our web site http://theculinaryunderground.com/

For more information about Orfila and Directions visit http://orfila.com/main.html

We look forward to seeing you,

Cheers,

Mark Kuhlmann
Executive Chef
The Culinary Underground