Monday, October 25, 2010

BEER WEEK @ PIZZA PORT

Underground Dining for San Diego BEER WEEK

Rooftop Dining with a View!!

That's right!

Let's enjoy San Diego Beer Week in Style!! Our Underground Dinner was inspired by Great Surf and the amazing beers of Pizza Port and Head Brewer Yiga Miyashiro.

On Sunday, November 7th, at 4PM, we are turning the Rooftop of the Ocean Beach Port into an Underground Dining Lounge!

San Diego Sunset & the Ocean View are the backdrop for an Evening of Amazing Food, Beer and great new friends.

Come and meet some of the leaders in the Micro Brewing industry. There are only 20 seats for this event! SO reserve your seats early! Price is $50 per person

RESERVE MY SEAT


Menu

Starters.

Ginger Marinated Cucumbers topped with Shrimp
Ginger Marinated Cucumbers topped with Ahi
Seafood Gyoza
Thai Grilled Shrimp



1st Course: No Surf Cream Ale Seafood Salad

No Surf Cream Ale

A ale brewers answer to a lager. Light, crisp, and refreshing who could ask for more when there is no surf?

1.041 SG | 1.008 FG | 4.3% abv.



2nd Course: Spicy Ginger and Shark Attack Glazed Salmon

Shark Attack

West Coast Double Red Ale

This is a classic West Coast-style imperial red ale brewed with medium crystal malts, centennial and cascade hops.

The color is a burnt amber with red highlights and the aroma has a spicy hop presence with moderate caramel malt accents.

The taste is a smooth, malty one with a balanced hoppy finish that includes hints of sweet caramel.

Original Gravity – 1.088
Body – Full

3rd Course: Cho-Saiko Double IPA infused Grilled Mussels
with Fettuccine, Fire Roasted Tomatoes, & Garlic

Cho-Saiko Double IPA

Cho-Saiko is radical in Japanese surf slang. This is OB’s house Double IPA. Cho-Saiko is brewed year round as long as there is fermentation space. It is a big beer with big hop character. Dry hopped with five different hops to add to the hop experience.

1.082 SG | 1.010 FG | 9.7% abv.


Final Course: Old Viscosity Beeramisu

Old Viscosity

American Dark Strong Ale

“Not your Dad’s Wimpy 30 Weight is how our original label used to describe this massive chewy and thick beer.

Code named by our brewers-”The Big Black Nasty,” this is monstrous dark ale is brewed to no particular style. Thick and sludgy like oil from the crankcase of a wheat threshing combine, Old Viscosity blurs the boundaries of Porter, Stout, Old Ale and Barleywines.

A blended beer that mixes old and new brewing traditions into one finished beer, Old Viscosity starts out with 80% of the packaged beer produced from a stainless steel fermentation.

It then joins another 20% Old Viscosity (from a previous batch) that has been aging in bourbon barrels.

The blend of the two beers yields an incredibly rich and luscious ale that reveals chocolate and cocoa notes melded to silky body of burnt wood, vanilla and ash.

Malts – Two Row, Wheat, Domestic and English Crystal, Carafa III and Chocolate Malts
Hops – German Magnum
Yeast – White Labs California Ale and Proprietary Yeast Strains

Original Gravity – 1.092
Terminal Gravity – 1.014
ABV – 10.5%


* Beers might change due to availability!*

Thursday, October 21, 2010

THEY NEED YOUR HELP!

YOU CAN HELP!


What Can I do??
Many are asking me for more information about the AMAZING work that Angels Foster Family Network does here in San Diego.

Take a look at their web site and show them your support!

Thanks,

Mark
http://www.angelsfoster.org/


The System Is Ailing
Angels
Has the Cure


The evidence is clear that the time for a change in foster care has come. There are currently over 4,500 foster children in San Diego County. At least 1,000 of those children are between birth and three years old.

Most are bounced from foster home to foster home, never finding a permanent placement.

This instability can cause permanent damage to infants and toddlers who are just learning to bond and attach.

Tuesday, October 19, 2010

Mexcian Undergound Dinner

Great News !

Santa Fe Valley is the setting for our next Culinary Underground Dining Club Event! If you are not a member, all you have to do is have fun dining with us!

Underground Dining is about people sharing a Passion for Great Food, Drinks and meeting wonderful new friends.

My name is Mark Kuhlmann, "The Underground Chef", and I want to change the way you Dine. My events are about Food, Drink, and Friendship. It is a much more enjoyable evening than sitting in the confines of a restaurant.

At an Underground Event, it is about laughing out loud, and meeting others that you never know you had so much in common with! Why not change seats at the second course and meet someone new?

Our Dining Club is all about Social Dining Events. We call it Underground Dining! Take a look at our past events! http://theculinaryunderground.blogspot.com/2010/10/seafood-and-beer-dinner.html

On Saturday, November 13th, at 5PM we are having an Underground Mexican Fiesta in a Private home in Santa Fe Valley!

Price per person $45

RESERVE MY SEAT

Here is what we are serving:


Welcome Drink: Yucatan Majito,

Dinner Drinks White Wine & Red Wine Sangria, and the wonderful Mexican Drink the Margarita!!

BBQ Grilled Tequila & Lime Shrimp Quesadilla

Albondigas Soup

Original TJ Caesar Salad

Pollo & Carne Asada

Stone Ground Fresh Corn and Flour Tortillas

Homemade Kaluha Ice Cream with Sugar Crusted Tortilla Crisp

Saturday, October 16, 2010

Underground Dining for San Diego BEER WEEK

SEAFOOD AND BEER DINNER

Rooftop Dining with a View!!

That's right! Let's enjoy San Diego Beer Week in Style!! Our Underground Dinner was inspired by Great Surf and the amazing beers of Pizza Port and Head Brewer Yiga Miyashiro.

On Sunday, November 7th, at 4PM, we are turning the Rooftop of the Ocean Beach Port into an Underground Dining Lounge!

San Diego Sunset & the Ocean View are the backdrop for an Evening of Amazing Food, Beer and great new friends.

Come and meet some of the leaders in the Micro Brewing industry. There are only 20 seats for this event! SO reserve your seats early! Price is $50 per person

RESERVE MY SEAT


Menu

Starters.

Ginger Marinated Cucumbers topped with Shrimp
Ginger Marinated Cucumbers topped with Ahi
Seafood Gyoza
Thai Grilled Shrimp



1st Course: No Surf Cream Ale Seafood Salad

No Surf Cream Ale

A ale brewers answer to a lager. Light, crisp, and refreshing who could ask for more when there is no surf?

1.041 SG | 1.008 FG | 4.3% abv.



2nd Course: Spicy Ginger and Shark Attack Glazed Salmon

Shark Attack

West Coast Double Red Ale

This is a classic West Coast-style imperial red ale brewed with medium crystal malts, centennial and cascade hops.

The color is a burnt amber with red highlights and the aroma has a spicy hop presence with moderate caramel malt accents.

The taste is a smooth, malty one with a balanced hoppy finish that includes hints of sweet caramel.

Original Gravity – 1.088
Body – Full

3rd Course: Cho-Saiko Double IPA infused Grilled Mussels
with Fettuccine, Fire Roasted Tomatoes, & Garlic

Cho-Saiko Double IPA

Cho-Saiko is radical in Japanese surf slang. This is OB’s house Double IPA. Cho-Saiko is brewed year round as long as there is fermentation space. It is a big beer with big hop character. Dry hopped with five different hops to add to the hop experience.

1.082 SG | 1.010 FG | 9.7% abv.


Final Course: Old Viscosity Beeramisu

Old Viscosity

American Dark Strong Ale

“Not your Dad’s Wimpy 30 Weight is how our original label used to describe this massive chewy and thick beer.

Code named by our brewers-”The Big Black Nasty,” this is monstrous dark ale is brewed to no particular style. Thick and sludgy like oil from the crankcase of a wheat threshing combine, Old Viscosity blurs the boundaries of Porter, Stout, Old Ale and Barleywines.

A blended beer that mixes old and new brewing traditions into one finished beer, Old Viscosity starts out with 80% of the packaged beer produced from a stainless steel fermentation.

It then joins another 20% Old Viscosity (from a previous batch) that has been aging in bourbon barrels.

The blend of the two beers yields an incredibly rich and luscious ale that reveals chocolate and cocoa notes melded to silky body of burnt wood, vanilla and ash.

Malts – Two Row, Wheat, Domestic and English Crystal, Carafa III and Chocolate Malts
Hops – German Magnum
Yeast – White Labs California Ale and Proprietary Yeast Strains

Original Gravity – 1.092
Terminal Gravity – 1.014
ABV – 10.5%


* Beers might change due to availability!*

Friday, October 15, 2010

Dining with a Purpose - Friends, Food & Wine


Dia de los Muerto "HALLOWEEN" at Orfila 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 & Friends!!!

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

MAKE MY RESERVATION

See you at the Vineyard!!

The Underground Chef

Mark Kuhlmann



Monday, October 11, 2010

MOROCCAN NIGHTS UNDERGROUND DINNER

Underground Dining in Morocco!

Last Friday, we had a Magical Evening enjoying the wonderful food of Fez, Great Wine and the JOY of new Friends!!!

The Evening started with a colorful Pomegranate Champagne Cocktail! Guests mingled and were able to unwind from their work week. Everyone relaxed and enjoyed their drink while we served Tandoori Shrimp in a Moroccan Tagine.

Hot Air Balloons floated overhead while the candles flickered with the coastal breeze.

Everyone settled into their seats for our First course ~Organic Yellow Beet and Cumin Salad.

With the arrival of Second course ~ Saffron Lemon Soup~ and wine lining the table, the conversation grew and new friendships were started.

The Chef shared with all the guests stories of each Local Organic Farm where the evening's produce was purchased.

The Courtyard filled with the aroma of the Main course ~Rack of Lamb braised with a Moroccan Honey Mint Glaze.

Chef joined the table for the Main course and answered all of the Culinary Questions from the guests.

Final course ~ Fig Ambrosia with Toasted Almond Gelato. It was the perfect ending for a wonderful evening!

If you have not been to a Culinary Underground Dinner, we are focused on the equal balance of Great Food, Wonderful Wine and Amazing new Friends!

Our Moroccan Nights Dinner~ the Secrets of Fez did all three! It was a Magical Evening.

"I want to thank all of our Guests of the evening. When I see everyone having a great time eating, drinking and making new friends, I know it is a GREAT night! Tonight was very special for me. I had a blast and enjoyed the company of everyone! "

Thanks for joining us!

The Underground Chef
Mark Kuhlmann


Saturday, October 2, 2010

NEW ORLEANS SEAFOOD AND BEER DINNER

Pizza Port Ocean Beach is 1 Year old so join us for a rooftop dining with a View!!

That's right! Our Underground Dinner was inspired by Southern Seafood, Great Surf and Pizza Port Suds.

On May 21nd, we are turning the Rooftop of Pizza Port into an Underground Dining Lounge!

San Diego Sunset & the Ocean View are the backdrop for an Evening of Amazing Food, Beer and great new friends.

There are only 30 seats for this event! SO reserve your seats early! Price is $65 per person

RESERVE MY SEAT

Menu

1st Course: New Orleans Seafood Gumbo


























No Surf Cream Ale






A ale brewers answer to a lager. Light, crisp, and refreshing who could ask for more when there is no surf?






1.041 SG 1.008 FG 4.3% abv.



2nd Course: TRADITIONAL CRAWFISH BOIL
















West Coast Double Red Ale







This is a classic West Coast-style imperial red ale brewed with medium crystal malts, centennial and cascade hops.






The color is a burnt amber with red highlights and the aroma has a spicy hop presence with moderate caramel malt accents. The taste is a smooth, malty one with a balanced hoppy finish that includes hints of sweet caramel.

Original Gravity – 1.088
Body – Full

3rd Course: RED BEANS & RICE















Cho-Saiko Double IPA






Cho-Saiko is radical in Japanese surf slang. This is OB’s house Double IPA. Cho-Saiko is brewed year round as long as there is fermentation space. It is a big beer with big hop character. Dry hopped with five different hops to add to the hop experience. 1.082 SG 1.010 FG 9.7% abv.


Final Course: NEW ORLEANS BREAD PUDDING





















Old Viscosity






American Dark Strong Ale






“Not your Dad’s Wimpy 30 Weight is how our original label used to describe this massive chewy and thick beer.











Code named by our brewers-”The Big Black Nasty,” this is monstrous dark ale is brewed to no particular style. Thick and sludgy like oil from the crankcase of a wheat threshing combine, Old Viscosity blurs the boundaries of Porter, Stout, Old Ale and Barleywines.






A blended beer that mixes old and new brewing traditions into one finished beer, Old Viscosity starts out with 80% of the packaged beer produced from a stainless steel fermentation.






It then joins another 20% Old Viscosity (from a previous batch) that has been aging in bourbon barrels. The blend of the two beers yields an incredibly rich and luscious ale that reveals chocolate and cocoa notes melded to silky body of burnt wood, vanilla and ash.






Malts – Two Row, Wheat, Domestic and English Crystal, Carafa III and Chocolate Malts
Hops – German Magnum
Yeast – White Labs California Ale and Proprietary Yeast Strains








Original Gravity – 1.092
Terminal Gravity – 1.014
ABV – 10.5%