WHO CUT THE CHEESE ?

IT'S ALL ABOUT THE CHEESE,

I want to introduce you to Venissimo Cheese. If you LOVE cheese, then Venissimo is a shopping must. The cheese is great, but more importantly so is Gina's amazing staff. They take as much time as you need. We are talking NORDSTROM level of service.

Enjoy,

Buy, Eat and Cook Locally,

The Underground Chef

Who is Venissimo?

Venissimo Cheese was founded by Gina & Roger Freize in San Diego, California, in 2003. But it almost never opened! The owner of the retail space was not interested in splitting a larger space nor leasing a little wedgie to an unknown business in an unknown industry (who wants to buy just cheese)? After spending months calling & faxing reasons to let Venissimo in, Gina overheard that the owner would be at the site on a certain day. So she snuck in with a cheese plate to let the product & presentation speak for itself. Needless to say, the owner was convinced & agreed to the deal the very next day! Venissimo Mission Hills opened its doors on January 17, 2004. Roughly three years later, Venissimo opened its second location in Del Mar. It's third shop in Belmont Shore just opened in November 2008 & its newest location - complete with an Academy of Cheese (AoC) - just opened in downtown San Diego in September 2009! Where next? Stay tuned...

Venissimo's mission is to do for cheese what Starbucks® did for coffee! "Someday, camembert will be as well-known as cappuccino," says Cheese Wiz Gina. We will do this by sharing the goodness & glory of cheese. Literally - when you visit the shop, you can taste absolutely anything you like. Friendly cheeseheads and descriptive receipts (complete with pronunciations, country of origin, milk type & more) aim to take the intimidation out of artisinal cheese shopping. Take a peek at our debut video on YouTube to get a feel for what we're all about.

http://www.venissimo.com/store/

Recycling at its BEST!

RAISE YOUR GLASS TO A GREAT IDEA!

I was shopping the Farmers Market in Little Italy on Saturday, and I found a company called BottleHood, "Glass GOODS from your neighborhood".

What a great idea!

They take old bottles and recycle them into great looking glassware. Now that is thinking globally!

Next time you toss that beer bottle into the trash, remember it takes 4000 years to decompose!

Share this site with your friends. http://www.bottlehood.com/products/Tall-Saratoga-Tumblers.html

Cheers,

The Underground Chef

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.

Private Dining Party in La Jolla

What's Cooking,

Still Underground after last night's AMAZING Heels to Heal Fashion Show in La Jolla. We cooked for about 200! It was a BLAST!!

Tonight it is off to a Private Dining Party back in La Jolla. This is dining for 14. I am making Rack of Lamb. Let me share a Fine Cooking Recipe that I found during the Fall.

I like this Recipe because it is not the usual Lamb dish. The flavor of the Lamb is brought to life with the mild Heat of the Ancho Chile and the Coolness of the Honey Glaze. *I use Agave Nectar rather than Honey.*

Enjoy, Let me know what you think!

Buy, Cook and Eat Locally
The Underground Chef

Rack of Lamb with Ancho-Honey Glaze

by Molly Stevens

read reviews (5)

Honey-spiced lamb is a traditional Moroccan festival meal. This simplified version makes the most of the way sweet honey balances the richness of the lamb.Serves six.

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rack of lamb honey red wine vinegar more

cumin seeds ancho chile powder orange juice garlic mint black peppercorns kosher salt

2 racks of lamb (each 1-1/4 to 1-1/2 lb. with 7 to 8 ribs), trimmed, or frenched
Kosher salt and freshly ground black pepper
1/3 cup honey
2 Tbs. red-wine vinegar
1-1/2 tsp. ground cumin, preferably toasted
1 tsp. ancho chile powder
1/2 cup orange juice
1 clove garlic, minced
1 Tbs. finely chopped mint, parsley, basil, or cilantro (optional)

---

Position a rack in the center of the oven and heat the oven to 425°F. Line a small roasting pan or rimmed baking sheet with foil (to make it easier to clean the glaze from the pan).

If necessary, trim the lamb so that only a thin layer of fat remains, being careful not to remove all the fat. Arrange the lamb bone side down in the roasting pan, interlocking the bone ends if necessary to make them fit. Season each rack generously with salt and pepper.

In a small bowl, combine the honey, vinegar, cumin, ancho chile powder, and a pinch each of salt and pepper. Brush the surface of the meat with about half (1/4 cup) of the glaze.

Roast, brushing the lamb after 10 minutes and then again every 5 minutes with the glaze that has begun to caramelize on the roasting pan, until an instant-read thermometer inserted close to but not touching the bones reads 125°F for rare or 130° to 135°F for medium rare, about 20 minutes for rare and 25 minutes for medium rare.

Meanwhile, pour the remaining glaze into a small saucepan, add the orange juice and garlic, and bring to a simmer over medium-high heat. Simmer until reduced to a slightly syrupy glaze, about 7 minutes. Add the herbs, if using.

Let the lamb rest for about 5 minutes. Cut between the bones to carve the racks into chops and drizzle each chop with a little of the glaze before serving.

Serving Suggestions

Serve herb-flecked couscous or rice pilaf alongside.

nutrition information (per serving):
Calories (kcal): 420; Fat (g): 25; Fat Calories (kcal): 230; Saturated Fat (g): 11; Protein (g): 28; Monounsaturated Fat (g): 11; Carbohydrates (g): 19; Polyunsaturated Fat (g): 2; Sodium (mg): 370; Cholesterol (mg): 110; Fiber (g): 1;

photo: Scott Phillips

From Fine Cooking 89, pp. 102a

Culinary Underground Supports Heels2Heal & The Angels Foster Network by Catering the La Jolla Fasion Gala

Fashion gala to benefit children’s charity

by Jenna Frazier

5 hrs ago | 38 views | 0 | 0 | |

This scenic oceanfront estate on Calumet Avenue will be the site of the inaugural Heels2Heal gala on Aug. 27 to benefit The Angels Foster Network. Courtesy Photo

slideshow

Fashion and philanthropy join forces at the inaugural Heels2Heal gala Friday, Aug. 27 on behalf of The Angels Foster Network.

The debut event will be held from 4 to 9 p.m. at a scenic oceanfront La Jolla estate, located at 5490 Calumet Ave. With the stunning backdrop of a Pacific Ocean sunset, more than 200 guests will mingle and enjoy sumptuous cuisine, specialty cocktails, live music and a silent auction with items valued at more than $50,000.

Auction items include a week in Breckinridge, Colo., a standard poodle puppy, a private in-home dining experience with renowned local chef Ryan Grant, a Kore Pilates package, Sculptura laser treatment and other offerings.

In addition, guests will enjoy an outdoor driving range and putting green with a swing analysis by Body Balance, along with a premium tequila tasting and luxury gift bags.

Heels2Heal welcomes individuals and corporate sponsors who would like to contribute donations or participate in the silent auction and other festivities. Opportunities include showcasing companies to an audience of exclusive guests and reaching potential new clientele, in addition to a stream of media coverage.

The Angels Foster Network is a San Diego-based charity that aims to raise $50,000 during the event to help infants find nurturing homes during crucial early-development stages. The Angels Foster Network officials said that since the organization’s inception in 1998, the group has helped alter the futures of nearly 400 children through carefully-orchestrated placements.

The evening begins with a VIP reception from 4 to 5 p.m., followed by a cocktail hour from 5 to 6:30, a fashion show from 6:30 to 7 and boutique shopping until 9 p.m.

Admission is $100 per person. To purchase tickets or for more information, call Angela Davies at (858) 204-7961 or e-mail info@heels2heal.org.

Read more: San Diego Community News Group - Fashion gala to benefit children’s charity

San Diego Organic News

Hi Organic Food Fans,

A few months ago, I was give the opportunity to walk the fields of Suzie's Farm in San Diego. They were very excited about a Chef in the Field! I was amazed by the many different types of produce they are growing. More importantly is the Spirit of the Farm. They want to know the people they are growing this wonderful produce for.

Read more about the Farm and take a look at their web site for Farmer's Market information

http://www.suziesfarm.com/index.php?/site/moreAboutSuzie/


Enjoy,

Buy, Eat and Cook Locally

The Underground Chef

About Suzie's Farm

Suzie's Farm is many things to us - it's owners and operators, Robin Taylor and Lucila De Alejandro. Primarily, it is an example of a way to live. Suzie was a dog that was dumped here in the Tijuana River Valley. She was a purebred Norwegian Elkhound, but for whatever reason, that wasn't enough reason to keep her. Nor was her intelligence, her grace, her bravery or her resourcefulness. We have a farm adjacent to what is now Suzie's Farm - the area where Suzie was abandoned. She found her way to our farm and eventually to our home. Suzie taught us to live at peace with the world, to get back up when you get knocked down, and to know how to be present and available when opportunities present themselves to you. Plus the pooch knew how to eat!

When the property that is now Suzie's Farm, became available to us, we grabbed it. We knew we wanted to grow real food for real people in a traditional way, but this is a huge experiment for us. We've always gardened, and have operated Sun Grown Organic Distributors for 25 years, a sprout and wheatgrass farm, but have never taken on anything of this magnitude. It is thrilling and daunting.

But when the breeze blows up from the river and rustles through the acacia trees, we know that the spirit of Suzie is near and guiding us. Hopefully you will feel it too.

Welcome to Suzie's Farm.

How To Contact Us

PHONE: 619.662.1780

CSA Inquiries, please email rodrigo@suziesfarm.com

Local Chefs, please email robin@suziesfarm.com

For Farmer's Market Info, please email britta@suziesfarm.com

ADDRESS & DIRECTIONS:
For scheduled farm tours, our Kiki Town address is:
1856 Saturn Boulevard, San Diego CA 92154

Follow Us

My Hometown and a Taste of 35 years ago!

Hi San Diego,

Born and raised in The Big Easy, My Hometown, New Orleans, I use to ride the Streetcar Downtown to meet my Grandfather for lunch!

We always worked our way to Galatoire's, The Grand Dame of New Orleans located at 209 Bourbon Street. A place that after 35 years, I can't forget the taste, the food that my Grandfather and I eat so many times.

Founded in 1905 by Jean Galatoire, this place is all New Orleans.

Please take a look at their web page and enjoy a meal for me when you visit the City that I call HOME! http://www.galatoires.com/index.html

Here is a wonderful dish Grandfather and I had EVERY time we eat at Galatoire's!

Enjoy,

The Underground Chef

Shrimp Remoulade Grilled Lemon Fish Bread Pudding Shrimp Remoulade Shrimp Rémoulade is in every New Orleans girl’s arsenal of favored dishes for relaxed entertaining. Serve this simple dish on elegant china and it’s fit for a king- Mardi Gras or otherwise. This is our most popular dish and most frequently requested recipe. Bonus for the home cook: The sauce is definitely best made a day in advance and refrigerated, then all that’s left to do is toss in the shrimp and plate and serve. It’s a snap to make, yet it’s always impressive. ¾ cup chopped celery ¾ cup chopped scallions (white and green parts) ½ cup chopped curly parsley 1 cup chopped yellow onion ½ cup ketchup ½ cup tomato purée ½ cup Creole mustard or any coarse, grainy brown mustard 2 tablespoons prepared horseradish, or to taste ¼ cup red wine vinegar 2 tablespoons Spanish hot paprika 1 teaspoon Worcestershire sauce ½ cup salad oil 4 dozen jumbo (15 count) shrimp, peeled, boiled, and chilled 1 small head of iceberg lettuce, washed, dried and cut into thin ribbons Mince the celery, scallions, parsley, and onions in a food processor. Add the ketchup, tomato puree, Creole mustard, horseradish, red wine vinegar, paprika, and Worcestershire. Begin processing again and add the oil in a slow drizzle to emulsify. Stop when the dressing is smooth. Chill for 6 to 8 hours or overnight. Correct the seasoning with additional horseradish, if desired after the ingredients have had the opportunity to marry. In a large mixing bowl, add the sauce to the shrimp and toss gently to coat. Divide the lettuce among 6 chilled salad plates. Divide the shrimp evenly atop the lettuce and serve. Serves 6

What should I have to drink this weekend?

Hi San Diego,


Let's continue to find some new ideas for food and drinks for a hot Summer weekend in San Diego.


Here is a great idea from: http://www.freixenetusa.com/summer-cocktail-recipes.php#sparkling-sangria

Sparkling Sangria
1/2 oz. simple syrup
1 orange quarter
1 lime quarter
1/2 oz. orange liqueur
1/2 oz. Spanish brandy
3-4 oz. Freixenet Carta Nevada cava (chilled)
2 oz. lemon-lime soda (chilled)
1 maraschino cherry

Muddle fruit slices in a shaker cup with simple syrup. Add liqueur and brandy with ice. Shake, then strain into a cocktail glass. Add soda and top off with cava. Drop in cherry or secure to an orange wedge using a toothpick, to decorate the rim. Download

Developed by Dylan Regan and Natalie Dulaney, Jimmy's American Restaurant & Bar, Aspen.

What's for Dinner Tonight?

Hi San Diego,

Feeling like something different for Dinner tonight!!

On the Menu:

Chicken Tagine with Harissa, Artichokes, & Green Grapes

4 Chicken Breasts, cut into thick strips
2 Tablespoons Olive Oil
2 Onions, sliced (From the Yard)
1/2 Preserved Lemon, thinly sliced
1-2 Teaspoons Sugar
1-2 Teaspoons Harissa Paste
2 Teaspoons Tomato Paste
1 1/4 Cup Chicken stock
1 Jar Artichoke Hearts drained and halved
16 Fresh green grapes halved lengthwise ( from the yard)
small bunch of cilantro leaves coarsely chopped
Salt & Pepper to taste

For Marinade:

2 cloves of Garlic crushed
1 Teaspoon ground Turmeric
1 Lemon Freshly squeezed
1 Tablespoon Olive Oil

First, Make the Marinade. In a bowl, mix together the garlic, turmeric, lemon juice, and olive oil. Toss the chicken in the mixture, then cover and leave in the refrigerator to marinate for 1-2 hours.

Heat the oil in a tegine or heavy-based casserole dish. Stir in onions, preserved lemon, and the sugar and saute for 2-3 minutes, until slightly caramelized. Toss in the marinated chicken, then add Harissa and tomato paste. Pour in the stock and bring to a boil. Reduce the heat, cover with a lid, and cook gently for 15 minutes.

Toss in the artichoke hears, cover with the lid again, and cook for 5 minutes. Add the grapes with come cilantro and season to taste with salt and pepper. Sprinkle with the remaining cilantro and serve.

Tagine
Spicy Stews from Morocco
By Ghillie Basan

Enjoy!

The Underground Chef

Our food helps local Foster Kids!

Good Morning,

This week is all about Raising Money for Foster Kids here in San Diego.

On Friday, The Culinary Underground is donating all of the food for the Heels to Heal Fashion Show in La Jolla.

The overall goal of the show is to raise over $50,000 to help young kids without families.

I am very proud to be part of this event!

We are going all out for this one!

Caprice Salad on a Skewer
Organic Veggie and Fruit Bar with a very different mix of items
Marinated Beats with Goat Cheese and roasted Pecans
Slow Roasted Fig Glazed Pork with a fig and herb stuffing
Cheese Bar donated by our friends Gina and Rob of Venissimo Cheese

I have been looking forward to helping with this event for a great cause!!!!

I will update with pictures.

Eat Well,

The Underground Chef