Join us for a very special Valentine's Day pop-up dinner event at Naked Kitchen. The dinner experience will host a collaboration between Chef Anthony Yang of Ante Meridian (formerly of Per Se, French Laundry, Michael Mina), Pastry Chef Renee Cade of TCHO Chocolates and Winemaker Paul Duroussay of Pierreclos Imports. Chef Anthony has crafted a multi-course menu, consisting of seasonal and locally-sourced ingredients. Each course will be thoughtfully paired with family owned and operated boutique wines from Burgundy, France. Last but not least, Pastry Chef Renee will feature an intermezzo, dessert and mignardise from the local organic and beyond fair trade chocolatier, TCHO.
Menu
Fifth Crow Farms Beet Cured Kampachi, Sterling Caviar, Blood Orange Vinegar, Radish Blossom, Fennel Pollen
Roasted Savory Chestnut Pudding, Black Truffle, Duck Confit, TCHO Chocolate, Puffed Quinoa
Olive Poached Bass, Celeriac, New Potatoes, Oyster Cream, Sorrel
Intermezzo: Yuzu + Ginger Granita
Grilled New York Strip, Dirty Girl Farm Turnips, Wilted Tatsoi, King Trumpet Mushrooms, Bordelaise Reduction
TCHO Dark Chocolate Cremeux, Toasted Buckwheat, Vanilla Chantilly, Red Berry Marmalade, Blackout Sponge
Mignardise: TCHO Dark Milk Chocolate Salty Hazelnut Graffiti
Wine Pairings
Coteaux des Margots, Crémant de Bourgogne, Sparkling Chardonnay 2017
Coteaux des Margots, Mâcon-Villages Blanc, Chardonnay 2017
Coteaux des Margots, Mâcon-Pierreclos Rouge, Gamay Noir 2017
Domaine Thierry Drouin, Pouilly-Fuissé, Burgundy Cru 2016
Domaine du Petit Pérou, Comtés Rhodaniens, Syrah 2016
Domaine de la Taurelle, Côte du Rhône, Grenache "Le Truffiere" 2017
*Dietary restrictions (allergies only) can be accommodated with prior notice. Unfortunately we cannot accommodate preferences as this is a prix-fixe menu, gratuity included.
Chef Anthony Yang
Chef Anthony Yang has been in the restaurant industry since childhood. After working in his parents Chinese fast food restaurant he attended the Culinary Institute of America in Hyde Park, New York. During school, completing an externship at The French Laundry and Bouchon Bistro led to an opportunity to eventually work as a chef de partie at Per Se in New York. After moving to San Francisco Anthony landed at Michael Mina where he stayed for two years as a sous chef. Most recently Anthony has hosted a number of successful pop up brunches and dinners under the "ante meridian, post meridian" moniker. Anthony also specializes in catering private parties in different venues all over the Bay Area.
Pastry Chef Renee Cade
Renee is an extremely talented pastry chef with 15 years of experience. She is now the Regional Sales Manager at TCHO chocolate ventures. She grew up Hawaii but spent all of her summers in Japan. Much of her culinary inspirations come from her childhood spent in Japan. Her favorite desserts are chocolate based!
Winemaker Paul Duroussay
Paul comes from a winemaking family in the Southern Burgundy village that gave our company its name. Leaving Europe for the first time after finishing winemaking school he had the opportunity to come to California to practice his English, make wine, and experience the California way of life he had heard so much about at home. His company is based on friendships, personal connections, enjoying life and good wines. His wines come from friends and family in France who work carefully on their wine from field to bottle with complete control over the winemaking process. His mission is to support these small producers by expanding their market, and to provide you, our friends in California, with a great, artisanal product that you can’t get anywhere else.
show less
Menu
Fifth Crow Farms Beet Cured Kampachi, Sterling Caviar, Blood Orange Vinegar, Radish Blossom, Fennel Pollen
Roasted Savory Chestnut Pudding, Black Truffle, Duck Confit, TCHO Chocolate, Puffed Quinoa
Olive Poached Bass, Celeriac, New Potatoes, Oyster Cream, Sorrel
Intermezzo: Yuzu + Ginger Granita
Grilled New York Strip, Dirty Girl Farm Turnips, Wilted Tatsoi, King Trumpet Mushrooms, Bordelaise Reduction
TCHO Dark Chocolate Cremeux, Toasted Buckwheat, Vanilla Chantilly, Red Berry Marmalade, Blackout Sponge
Mignardise: TCHO Dark Milk Chocolate Salty Hazelnut Graffiti
Wine Pairings
Coteaux des Margots, Crémant de Bourgogne, Sparkling Chardonnay 2017
Coteaux des Margots, Mâcon-Villages Blanc, Chardonnay 2017
Coteaux des Margots, Mâcon-Pierreclos Rouge, Gamay Noir 2017
Domaine Thierry Drouin, Pouilly-Fuissé, Burgundy Cru 2016
Domaine du Petit Pérou, Comtés Rhodaniens, Syrah 2016
Domaine de la Taurelle, Côte du Rhône, Grenache "Le Truffiere" 2017
*Dietary restrictions (allergies only) can be accommodated with prior notice. Unfortunately we cannot accommodate preferences as this is a prix-fixe menu, gratuity included.
Chef Anthony Yang
Chef Anthony Yang has been in the restaurant industry since childhood. After working in his parents Chinese fast food restaurant he attended the Culinary Institute of America in Hyde Park, New York. During school, completing an externship at The French Laundry and Bouchon Bistro led to an opportunity to eventually work as a chef de partie at Per Se in New York. After moving to San Francisco Anthony landed at Michael Mina where he stayed for two years as a sous chef. Most recently Anthony has hosted a number of successful pop up brunches and dinners under the "ante meridian, post meridian" moniker. Anthony also specializes in catering private parties in different venues all over the Bay Area.
Pastry Chef Renee Cade
Renee is an extremely talented pastry chef with 15 years of experience. She is now the Regional Sales Manager at TCHO chocolate ventures. She grew up Hawaii but spent all of her summers in Japan. Much of her culinary inspirations come from her childhood spent in Japan. Her favorite desserts are chocolate based!
Winemaker Paul Duroussay
Paul comes from a winemaking family in the Southern Burgundy village that gave our company its name. Leaving Europe for the first time after finishing winemaking school he had the opportunity to come to California to practice his English, make wine, and experience the California way of life he had heard so much about at home. His company is based on friendships, personal connections, enjoying life and good wines. His wines come from friends and family in France who work carefully on their wine from field to bottle with complete control over the winemaking process. His mission is to support these small producers by expanding their market, and to provide you, our friends in California, with a great, artisanal product that you can’t get anywhere else.
Join us for a very special Valentine's Day pop-up dinner event at Naked Kitchen. The dinner experience will host a collaboration between Chef Anthony Yang of Ante Meridian (formerly of Per Se, French Laundry, Michael Mina), Pastry Chef Renee Cade of TCHO Chocolates and Winemaker Paul Duroussay of Pierreclos Imports. Chef Anthony has crafted a multi-course menu, consisting of seasonal and locally-sourced ingredients. Each course will be thoughtfully paired with family owned and operated boutique wines from Burgundy, France. Last but not least, Pastry Chef Renee will feature an intermezzo, dessert and mignardise from the local organic and beyond fair trade chocolatier, TCHO.
Menu
Fifth Crow Farms Beet Cured Kampachi, Sterling Caviar, Blood Orange Vinegar, Radish Blossom, Fennel Pollen
Roasted Savory Chestnut Pudding, Black Truffle, Duck Confit, TCHO Chocolate, Puffed Quinoa
Olive Poached Bass, Celeriac, New Potatoes, Oyster Cream, Sorrel
Intermezzo: Yuzu + Ginger Granita
Grilled New York Strip, Dirty Girl Farm Turnips, Wilted Tatsoi, King Trumpet Mushrooms, Bordelaise Reduction
TCHO Dark Chocolate Cremeux, Toasted Buckwheat, Vanilla Chantilly, Red Berry Marmalade, Blackout Sponge
Mignardise: TCHO Dark Milk Chocolate Salty Hazelnut Graffiti
Wine Pairings
Coteaux des Margots, Crémant de Bourgogne, Sparkling Chardonnay 2017
Coteaux des Margots, Mâcon-Villages Blanc, Chardonnay 2017
Coteaux des Margots, Mâcon-Pierreclos Rouge, Gamay Noir 2017
Domaine Thierry Drouin, Pouilly-Fuissé, Burgundy Cru 2016
Domaine du Petit Pérou, Comtés Rhodaniens, Syrah 2016
Domaine de la Taurelle, Côte du Rhône, Grenache "Le Truffiere" 2017
*Dietary restrictions (allergies only) can be accommodated with prior notice. Unfortunately we cannot accommodate preferences as this is a prix-fixe menu, gratuity included.
Chef Anthony Yang
Chef Anthony Yang has been in the restaurant industry since childhood. After working in his parents Chinese fast food restaurant he attended the Culinary Institute of America in Hyde Park, New York. During school, completing an externship at The French Laundry and Bouchon Bistro led to an opportunity to eventually work as a chef de partie at Per Se in New York. After moving to San Francisco Anthony landed at Michael Mina where he stayed for two years as a sous chef. Most recently Anthony has hosted a number of successful pop up brunches and dinners under the "ante meridian, post meridian" moniker. Anthony also specializes in catering private parties in different venues all over the Bay Area.
Pastry Chef Renee Cade
Renee is an extremely talented pastry chef with 15 years of experience. She is now the Regional Sales Manager at TCHO chocolate ventures. She grew up Hawaii but spent all of her summers in Japan. Much of her culinary inspirations come from her childhood spent in Japan. Her favorite desserts are chocolate based!
Winemaker Paul Duroussay
Paul comes from a winemaking family in the Southern Burgundy village that gave our company its name. Leaving Europe for the first time after finishing winemaking school he had the opportunity to come to California to practice his English, make wine, and experience the California way of life he had heard so much about at home. His company is based on friendships, personal connections, enjoying life and good wines. His wines come from friends and family in France who work carefully on their wine from field to bottle with complete control over the winemaking process. His mission is to support these small producers by expanding their market, and to provide you, our friends in California, with a great, artisanal product that you can’t get anywhere else.
read more
Menu
Fifth Crow Farms Beet Cured Kampachi, Sterling Caviar, Blood Orange Vinegar, Radish Blossom, Fennel Pollen
Roasted Savory Chestnut Pudding, Black Truffle, Duck Confit, TCHO Chocolate, Puffed Quinoa
Olive Poached Bass, Celeriac, New Potatoes, Oyster Cream, Sorrel
Intermezzo: Yuzu + Ginger Granita
Grilled New York Strip, Dirty Girl Farm Turnips, Wilted Tatsoi, King Trumpet Mushrooms, Bordelaise Reduction
TCHO Dark Chocolate Cremeux, Toasted Buckwheat, Vanilla Chantilly, Red Berry Marmalade, Blackout Sponge
Mignardise: TCHO Dark Milk Chocolate Salty Hazelnut Graffiti
Wine Pairings
Coteaux des Margots, Crémant de Bourgogne, Sparkling Chardonnay 2017
Coteaux des Margots, Mâcon-Villages Blanc, Chardonnay 2017
Coteaux des Margots, Mâcon-Pierreclos Rouge, Gamay Noir 2017
Domaine Thierry Drouin, Pouilly-Fuissé, Burgundy Cru 2016
Domaine du Petit Pérou, Comtés Rhodaniens, Syrah 2016
Domaine de la Taurelle, Côte du Rhône, Grenache "Le Truffiere" 2017
*Dietary restrictions (allergies only) can be accommodated with prior notice. Unfortunately we cannot accommodate preferences as this is a prix-fixe menu, gratuity included.
Chef Anthony Yang
Chef Anthony Yang has been in the restaurant industry since childhood. After working in his parents Chinese fast food restaurant he attended the Culinary Institute of America in Hyde Park, New York. During school, completing an externship at The French Laundry and Bouchon Bistro led to an opportunity to eventually work as a chef de partie at Per Se in New York. After moving to San Francisco Anthony landed at Michael Mina where he stayed for two years as a sous chef. Most recently Anthony has hosted a number of successful pop up brunches and dinners under the "ante meridian, post meridian" moniker. Anthony also specializes in catering private parties in different venues all over the Bay Area.
Pastry Chef Renee Cade
Renee is an extremely talented pastry chef with 15 years of experience. She is now the Regional Sales Manager at TCHO chocolate ventures. She grew up Hawaii but spent all of her summers in Japan. Much of her culinary inspirations come from her childhood spent in Japan. Her favorite desserts are chocolate based!
Winemaker Paul Duroussay
Paul comes from a winemaking family in the Southern Burgundy village that gave our company its name. Leaving Europe for the first time after finishing winemaking school he had the opportunity to come to California to practice his English, make wine, and experience the California way of life he had heard so much about at home. His company is based on friendships, personal connections, enjoying life and good wines. His wines come from friends and family in France who work carefully on their wine from field to bottle with complete control over the winemaking process. His mission is to support these small producers by expanding their market, and to provide you, our friends in California, with a great, artisanal product that you can’t get anywhere else.
show less
Date/Times:
945 Valencia Street, San Francisco, CA 94110
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