Idle Cellars has long embraced the art of pop-up dining. As wine makers it is exciting to explore various food pairings and watch as the mixture of food and wine brings out new flavors in the juice. The pop-up dining experience has allowed us to work with a variety of outstanding chefs across the country who each bring their own style and distinct food pairings to match with our wines.
Working with Chef Anthony Yang through a variety of pop-up dinners at the Naked Kitchen in San Francisco over the past year has been a distinct pleasure. Chef Yang’s flawless execution and use of local seasonal farmer’s market ingredients have led to unique and artful dishes designed to pair perfectly with each Idle Cellars varietal. Every meal we have made together has taught us something new about the intricate balance of a tasting menu and the art of wine pairing.
Formerly of Per Se and Michael Mina, Chef Yang has awed us with his professionalism, artistry, and signature Black Truffle Waffles.
We are very excited to be working with him again for a five-course Post-Meridian pop-up dinner paired with Idle Cellars wines. The menu we have put together includes:
Corn, farro cracker, red pepper
2013 Idle Cellars Sauvignon Blanc
Egg, potato chip, trout roe
2014 Idle Cellars Grenache Blanc
Pig Head Terrine
Radish, apricot mustard
2014 Idle Cellars Viognier
Scallop Wrapped in Ramp Leaves
Pickled ramps, morel marmalade, oxtail jus
2012 Idle Cellars Grenache
Braised Spring Lamb
Curried crushed peas, fennel, pistachio
2012 Idle Cellars Syrah
Black truffle waffles
2010 Idle Cellars Cab
We hope you can join us and experience the art of Anthony Yang first hand. Get your tickets at http://bso.sh/yangidlepop65
Ari and Ben