Samuel Bogue
Ne Timeas Restaurant Group | San Francisco | May 2019
FEATURED PAIRINGS
Trout Crudo, Ginger, Gold Beet, Preserved Blood Orange, and Pickled Kumquat with Glera, Vino Frizzante da Tavola, 450slm, Costadilla, Veneto, Italy, 2017
Asparagus alla Carbonara, Prosciutto, Cured Yolk, Parmigiano, and Black Pepper with Glera, Vino Frizzante da Tavola, 450slm, Costadilla, Veneto, Italy, 2017
Seared Scallops, Pink Lady Apple, Rutabaga, Speck, and Preserved yuzu-Calabrian Chili Relish with Vitovska, Kante Azienda Agricola, Carso, Friuli-Venezia Giulia, Italy, 2010
Taleggio Scarpinocc, Parmigiano Reggiano, and Aceto Balsamico with Valtellina Superiore Valgella DOCG “Söl” 2016 - Barbàcan
Veal Cannelloni, Ricotta, Sunchoke Purée, and Golden Raisins with Aglianico, Nude, Cantina Giardino, Campania, Italy, 2008
Photography by Jaclyn Warren
