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Sat May 27, 2017

Emulsion: a Pop-Up Dinner by an Artist-Turned-Chef

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Chef Andrew Greene is back at it again for a night of amazing food at Naked Kitchen. This unique five-course, BYOB meal pairs unexpected ingredients in unusual forms, reflecting the concept of emulsion.The Menu:
Smoked ocean trout, jicama, roe, yuzu curd 
Sea bass, frozen grapes, lardo, green curry
Octopus, wild boar, candied peanut, togarashi cream
Ox tail, mushrooms, ramp milk bread, blackberry
Honey cake, popped corn, candied citrus peel, white chocolate 

FAQs:
Where can I contact the organizer with any questions? 
Please email [email protected] with any questions or dietary restrictions.
Chef Andrew Greene is back at it again for a night of amazing food at Naked Kitchen. This unique five-course, BYOB meal pairs unexpected ingredients in unusual forms, reflecting the concept of emulsion.The Menu:
Smoked ocean trout, jicama, roe, yuzu curd 
Sea bass, frozen grapes, lardo, green curry
Octopus, wild boar, candied peanut, togarashi cream
Ox tail, mushrooms, ramp milk bread, blackberry
Honey cake, popped corn, candied citrus peel, white chocolate 

FAQs:
Where can I contact the organizer with any questions? 
Please email [email protected] with any questions or dietary restrictions.
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945 Valencia Street, San Francisco, CA 94110

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