THEY ARE TALKING ABOUT US...
Gwen Pierce, The Chocolate Voice Magazine
"At a recent wine dinner at Orfila Winery, I was reminded that good food, good wine and laughter go together. The Orfila Winery management team knows how to make people feel comfortable and enjoy themselves. The good food was supplied by Mark Kuhlmann, owner of Culinary Underground. A native of New Orleans where life is about food, he says “It’s all about love. Food is love.” And he showed us that with our dinner. He even made me “love” his mushroom soup, and I don’t do mushrooms. Mark specializes in cooking for small groups and private events. After visiting Suzie’s Farm, an organic farm in south San Diego where he buys his produce, he set his menu. We started with organic arugula salad with pears, prosciutto and aged gouda, paired with 2008 Coastal Cuvee Chardonnay and moved on to fresh mushroom and watercress soup paired with 2007 Estate Sangiovese.
The main course was Tuscan-style roast pork with rosemary, sage and garlic with baby veggies and fingerling potatoes, paired with 2008 Estate Ambassador’s Reserve Merlot. Oh, but there’s still dessert, Mark’s signature New Orleans bread pudding with warm brandy sauce paired with California Tawny Port ended our fabulous meal.
The entire ravishing meal was prepared from top to bottom in true elegant style starting with the exquisite table setting to the presentation of each individual entree by New Orleans native Mark Kuhlmann, whose motto is, ‘reuniting the world one meal at a time.’”
Ashley Garing, The Temecula Insider
“We started the evening off with an Organic Arugula Salad with Pears, Prosciutto and Aged Gouda. For our second course, Chef Mark prepared a Fresh Mushroom and Watercress Soup which was one of the most incredible soups I have ever tasted. The main course was Tuscan-Style Roast Pork with Rosemary, Sage, and Garlic & Farm Fresh Baby Veggies and Mini Fingerling Potatoes. After finishing my last bite of the main course, I could not even imagine eating anything more but when presented with a delicious New Orleans Bread Pudding with Warm Brandy Sauce I could not resist eating every last bit of the delectable dessert! While visiting New Orleans I had the opportunity to taste several different bread pudding recipes and I must admit that Chef Mark's ranked right up at the top as one of my favorites.”
Tom Plant, WINEormous
“You can tell by [Mark’s] smile how much he loves what he does, and we were soon to taste the fruits of his labor…Chef Mark hosts “underground” dinner parties, the most recent one paying homage to his home town of New Orleans. He is a true believer in the slow food movement and likes to know the farmers and see exactly where his produce is coming from.”