#anthonyyang

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:

Uni Corn, farro cracker, red pepper 2013 Idle Cellars Sauvignon Blanc

Asparagus 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 Ice cream 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

Cheers!