jonny's blog

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Top view of cones

Originally uploaded by jonny.hunter

So in an effort to blog more about our events i wanted to give a little bit of info about our last event. I was a brutal weekend, kris was out with a bad back and mary was doing a wedding cake as well as baking for the northside market on sunday. But that being said, we created one of the best dishes that Underground has done. Mary made the cones by hand. they came out wonderfully crisp with a light fluffy texture and a rich butter taste. The filling was a marscapone that I made using the cream from Blue Marble Dairy and we sweetened it with a little hone, to finish it off we used fresh fruit from Blue Sky Berry Farm as well as Pears from Old Orchards and Grapes from the tireless Henry Morren, all local and all at the peak of the season. Over the top good.

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steak with roasted vegetable relish, pickled zucchini

Originally uploaded by tvol

Summertime at its best. I think it is a bit of luck but our busiest time of the year happens to be August. Luckily for us it is a time of plenty and we are able to select the produce of the year. If we can't cook good food with these selections then we should pack up our knives and go home. It is almost too easy and we try to point out to our customers that most of the work is done before it even comes our way.

Mary White at the North side Farmers Market

Originally uploaded by jonny.hunter

Mary White is the bakery and pastry chef at Underground Catering. We would be nowhere without her considerable talents as a baker which consistently is the item that people comment on most at our events. She has decided to start up a little bakery business by selling at the local farmers markets here in Madison. Right now she is selling at the Sunday Northside Farmers market. She is making breads and desserts that are very delicious. So if you are interested check out the market which runs every Sunday in the summer from 8:30am to 1:00pm. Also our Friend Lee Davenport who is sharing a kitchen space with us is selling her preserves at the market as well. I hear they are going to be doing some cross promotional items together.

So I met Pete DiAntoni at the midwestern polo championships in Chicago this May. He took some photos that turned out spectacular it also helped that we won the tournament. Anyway he is a really wonderful guy and takes beautiful photos as well. Check out his website here and look at the photos he took of the Polo Championships here

Since Tim and I do most of the photos for this website and the catering company and we both seem to have an aversion to taking photos of people, i decided to pull up a couple of photos of our catering company and people who help out. The first picture is of the crew after a wedding this summer, it was a pretty tough one as you can tell from the photos. The second picture is from the dinner we did at Fountain Prairie last spring. I like it quite a bit.

Underground Catering is doing the breakfasts at the Winter Market again. This is one of our favorite things to do as we get to work with vendors at the Winter Market who take great dilagence in creating quality food for people who come to the Market. Ben, Mary and Shamus have been left with most of the work while I'm traveling around Barcelona doing research for future catering. The menus are updated weekly and hopefully we will provide some insider info from this blog. Here is the information for the Market.

It seems like the dinner at Fountain Prairie Farm was quite the success. I was amazed by how well everything turned out and the atmosphere was perfect. A huge thank you to John and Dorothy Priske who made the evening quite pleasant and thank you to everyone who decided to come to the dinner. We had such good feedback that we have decided to do these dinners again through the summer, fall and winter. Check the website for more information about future events.

Tim and I decided to take pictures at the event and hopefully Mark Dohm will pass on his pics to us. Here are the links. Please excuse the pictures of Shamus and I wearing the ridiculous chef hats, the priskes seemed to have an extra available in the kitchen.

If you were at the dinner please leave comments about the meal.