We have been dying to work with the Naked Kitchen as well. Ko has brought an amazing vision to life by taking a beautiful San Francisco Victorian and turning the ground floor into a quazi-industrial kitchen with a gorgeous dinning room that feels like someone’s home. So we put two and two together and hit the ground running. Sometimes prep and sales can feel like a chore but in this case it was all a breeze. Apparently you all like what we’re doing lately as the tickets sold in about six days. Before we knew it the big day had arrived.
As the crowd trickled in the door we poured some ice cold 2013 Sauvignon Blanc and greeted them with an amuse bouche of seared scallop with crispy lardo and chamomile syrup.






A nugget of inspiration from Chef Greene’s kitchen