The Underground Kitchen is Richmond’s newest playground for chefs and self-proclaimed foodies alike. By becoming a member of this secret dining society, you have the opportunity to be a part of a truly unique dining experience each month. No two events are the same: with a different chef each month, in a different place, and with different people.
Last night I was able to attend UGK in a behind the scenes role at Art 180. The team from The Daily Kitchen & Bar put together an amazing menu with the theme “Cuisine of the Sun”.
Dinner Menu
Small Bites: Italy and Cuba
Small cubes of yellow and red melon, gorgonzola dolce, chiffonade basil, maldon salt and arbequina olive oil
Plantain fritter, braised oxtail, grilled pineapple relish
Ginger Lime Sorbet
Course One: Spain
Scallop Ceviche, blood orange vinaigrette, dried pomegranate seed, cracked black pepper, jalapeño foam
Course Two: Brazil
Seared Amazonian Paiche, tamarind bbq, trio of carrots, micro cilantro-lime salad
Course Three: West Indies
Lobster “BLT”, Slippery Tail Lobster, Village Garden tomatoes, seared pork belly, local kale, passion fruit mustard, grilled Billy Bread
Course Four: New Zealand
Smoked Chilled Lamb Loin, white sweet potatoes with cucumber peppermint raita, rhubarb jam, spiced manuka honey
Dessert: South Africa
Organic Nectarine Malva Pudding, infused with Pear Brandy Butter served with rooibos and amarula ice cream and French homemade custard
Photos of dinner service
Time Lapse of dinner service
The entire event went amazingly smooth and everyone had a great time. If this seems like something you would like to do join their mailing list, wait for the next event and hope you are selected. If you are make sure to book your tickets because only 30 are offered and once they are gone that’s it.
Great job UGK for putting on a great event and donating to a local charity.
Sharon Stallings says
Chad, your pictures are fabulous! I saw a few on FB earlier today and wanted that scallop ceviche!
Chad says
Thank you Sharon. They did such a great job. There wasn’t a thing I tasted that I didn’t like.