A "CULINART" EVENING with UNDERGROUND FUSE | Secret Supper

July 18, 2009

Saturday

7:30 PM

Eat amazing gourmet food.

Make spectacular visual art.

Be happy deep inside.

Underground FUSE and Art Rebel Studios

fuse art & food at a very special event

that includes:

a multi-course meal, fine wine, great music

and a

take-home piece of art

that you create in a stunning gallery atmosphere!

It's a unique night out, bring someone along!

DINNER WILL BE AT ART REBEL'S STUDIO SPACE:http://artrebel.net/space.html

MENU by CHEF PETER BRIGHTMAN

Hors d'oevres

-ROASTED GARLIC POLENTA ROUNDS WITH OVEN DRIED TOMATOES,

FETA CHEESE & FRESH BASIL

-BALSAMIC GLAZED DATES STUFFED WITH IMPORTED GORGONZOLA

& PEPPERY MAPLE BACON

-GRILLED HERB-GARLIC BRUSCHETTA WITH ROASTED RED PEPPER HUMMUS

& SMOKED BABA GANOUSH

Main Course

-GRILLED BRANZINI (Stripped Bass) WITH BLISTERED GRAPE TOMATOS, LEMON BASIL,

IMPORTED EXTRA VIRGIN OLIVE OIL, FRESH GARLIC & WHITE WINE

-PORTOBELLO MUSHROOM RISOTTO WITH ASIAGO CHEESE & FRESH HERBS

-ORGANIC MIXED GREEN SALAD WITH GREEN GRAPES, FETA CHEESE,

ROASTED PISTACHIOS AND HERB CROUTONS

Dessert

TIRAMISU

Wines

WINE PAIRINGS

Come join us! 5 seats at $50 per person.

Sign-up by July 14, 2009

Call Anton Soriano at (818) 205-8568 to grab one of the seats!

or email him at asoriano@fusecateringla.com to reserve your seat!

UndergroundFUSE Social Coordinator: Irene Soriano Brightman

Beltane Underground Supper
in
Valley Village
Saturday, April 25, 2009 - 8 to 11 pm

Peter Brightman will be the Chef for this evening and he has planned a delicious menu for the celebration theme of Beltane/May Day. He will be serving 3 courses and introduce and talk about the food that will be served. Below is the menu for the evening. The final course is being made especially for this supper by French Laundry alum Jaime Cantor of Platine Bakery (Voted one of the cities 10 best bakers by Los Angeles Magazine). The Underground Restaurant location is in a great space located in a nice condominium complex in Valley Village (near Burbank, Studio City area). For entertainment, pianist extraordinaire Geri Fennelly will be playing some selections before and after the dinner that will be in keeping with the Beltane/May Day theme. It will be a fun evening and a great way to meet different people from different areas.
$50 per person

~+~

BELTANE MAY DAY CELEBRATION!
WELCOMING SPRINGTIME!

Beltane is a Springtime festival which signals the beginning of the bright half of the year. The folk celebrations of early May in Europe began as a celebration of life and fertility, the time for planting of crops and vegetable gardens, and for the regeneration of life that comes with increased sunlight.

~+~

PICTURES FROM THE BELTANE CELEBRATION
Thanks to photographer, Joe Elliott

Table Setting / Menu & Place Card

Wait Staff & Chef at work

Diners

Amuse-Bouche: Potato Leek Soup

FIRST COURSE
Organic Baby Greens
Meyer lemon and roasted shallot champagne vinaigrette

Wild mushroom puff pastry with sherry and cambozola cheese

MAIN COURSE
Grilled New Zealand rack of lamb with rosemary and thyme
Cabernet demi-glace with Balsamic glazed figs
Asparagus with black truffle oil and tamari almonds
Creamy roasted garlic polenta

FINAL COURSE
Alsatian Rhubarb tart with almond and berry coulis

Thank you to all 28 guests who attend the Underground Supper!
A special Thank You to Linda and Barry Wehrli for hosting the evening!


SEE YOU AT THE NEXT ONE!

UndergroundFUSE I - April 23, 2009 in Valley Village/Studio City/Burbank

CLICK GRAPHIC BELOW TO VIEW MENU!

BELTANE
MAY DAY
CELEBRATION!

WELCOMING SPRINGTIME

Beltane is a Springtime festival which signals the beginning of the bright half of the year. The folk celebrations of early May in Europe began as a celebration of life and fertility, the time for planting of crops and vegetable gardens, and for the regeneration of life that comes with increased sunlight.


MENU

FIRST COURSE
Organic Baby Greens
Meyer lemon and roasted shallot champagne vinaigrette
Wild mushroom puff pastry with sherry and cambezola cheese

MAIN COURSE
Grilled New Zealand rack of lamb with rosemary and thyme
Cabernet demi-glace with Balsamic glazed figs
Asparagus with black truffle oil and tamari almonds
Creamy roasted garlic polenta

FINAL COURSE
Alsatian Rhubarb tart with almond and berry coulis

~+~

CUISINE: Chef Peter Brightman, FUSE
PASTRY: Chef Jamie Cantor, PLATINE
PIANO: Geri Fennelly

Interested? Email UndergroundFUSE: undergroundFUSE(at)gmail(dot)(com)

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