Bourbon Street

Underground Dining ~ New Orleans

Friday Jan 21st 6:00 PM

Location

7555 Circulo Sequoia Carlsbad, CA 92009

• Who's hosting? Mark Kuhlmann

• $65.00 per person (including Wine) Reserve My Seat

Underground New Orleans Food & Wine Event!!

Let's enjoy some Food and Wine!!

We will be tasting 3 wines from one of my favorite Vineyards, Washington's Red Diamond Estate!

1st~ Scallops Rockefeller Served with Red Diamond Chardonnay

Chardonnay

This fruit-forward wine presents aromas of apple, pear and a hint of spice, bursting into the mouth with juicy honeydew melon and subtle oak. The finish is perfectly balanced between the acid and fruit.

2nd~Seafood Okra Gumbo with Red Diamond Shiraz

Shiraz

We experimented with different blends until the perfect one was created - a juicy, fruit-forward Shiraz with a bit of floral spice, courtesy of a splash of Viognier.

Aromas of black licorice, cloves, orange blossoms and a touch of freshly ground pepper lead to a velvety palate and linger on the finish.

3rd~ New Orleans BBQ Shrimp with Red Diamond Cabernet

Cabernet Sauvignon

Following the success of our Merlot, we introduced our Cabernet Sauvignon in 2004. Like a diamond, this multi-faceted wine has quickly become a crowd favorite.

Aromas of cassis and licorice with hints of leather precede a rich, velvety-textured palate of red fruit jam and a sweet touch of toasty oak on the long finish.

4th~Bread Pudding / Brandy Sauce with Presecco

Let me bring you back to the food of New Orleans. We are planning some very amazing dishes!

Mark Kuhlmann

The Underground Chef

Red Diamond Wine and Food Evening!!!

Dec 3 Fri 6:00 PM

Location

Mark's House

7555 Circulo Sequoia Carlsbad, CA 92009

• Who's hosting? Mark Kuhlmann

• $35.00 per person

Underground Wine Event!!

Let's enjoy some Food and Wine!!

We will be tasting 4 wines from one of my favorite Vineyards, Washington's Red Diamond Estate!

1st~ Red Diamond Chardonnay with Marinated Shrimp and Harts of Palms

Chardonnay

This fruit-forward wine presents aromas of apple, pear and a hint of spice, bursting into the mouth with juicy honeydew melon and subtle oak. The finish is perfectly balanced between the acid and fruit.

2nd~Shiraz with Mushroom Bruschetta

Shiraz

We experimented with different blends until the perfect one was created - a juicy, fruit-forward Shiraz with a bit of floral spice, courtesy of a splash of Viognier.

Aromas of black licorice, cloves, orange blossoms and a touch of freshly ground pepper lead to a velvety palate and linger on the finish.

3rd~ Cabernet Sauvignon with 1940's Blue Cheese, with Black Mission Figs & Honey! Cabernet Sauvignon

Following the success of our Merlot, we introduced our Cabernet Sauvignon in 2004. Like a diamond, this multi-faceted wine has quickly become a crowd favorite.

Aromas of cassis and licorice with hints of leather precede a rich, velvety-textured palate of red fruit jam and a sweet touch of toasty oak on the long finish.

4th~ Merlot with Filet Mignon & Garlic Mashed Potatoes

Merlot

One of the Top 10 Merlots in America! (Wine & Spirits, April 2007)

Just wait until you try it! Aromas of sweet cherry and vanilla introduce this Merlot. The silky palate displays flavors of red berries, juicy plums and a touch of caramel and mocha; the finish is soft and begs you to drink more.

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!*

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.

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

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!*

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

Orfila Vineyards & Winery

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

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

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%

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