Brunch and pop-ups.
Talk about the two culinary buzz words of this century.
Add “San Francisco-based chef” to the entire phrase and you’ve got the morning event of the year, happening this weekend.
San Francisco-based chef Anthony Yang, formerly of Per Se and Michael Mina, will headline “Ante Meridian” on Oahu this weekend, presenting a four-course prixe fixe brunch menu highlighting a mix of seasonal local ingredients and San Francisco flair.
Here’s a peek at the menu: Kona coffee-flavored granola on local organic yogurt with taro-date jam, macadamia nut brioche bread pudding with brown butter roasted pineapple and vanilla creme fraiche, and black truffle waffles.
Yes, I said black truffle waffles.
Yang started hosting pop-up brunch events for his coworkers and friends more than a year ago. Since then, they’ve become so popular, they take place twice a month and often sells out within hours of releasing the menu. (He’s even started a dinner pop-up called, of course, “Post Meridian.”)
I got a chance to chat with Yang to find out more about this weekend’s events — which are, by the way, not sold out. Yet.
1. So you’ve worked for a couple of big names — and now you’re doing these pop-ups. What’s the appeal?
The appeal is my approach to brunch. Brunch is never really the focus for a restaurant, especially ones that are open for dinner. If it is the main focus of a restaurant, I feel like most people are doing the same things. Pancakes that are too sweet, Belgian waffles that are dense and chewy, twelve different types of omelettes etc. I try to refine my take on brunch a little more. Also, for the pop-ups, the fact that you buy a ticket before hand has a lot of appeal to people. After you buy the ticket online, you don’t have to wait in line like every other person waiting for a table for brunch on a weekend. The convenience of just showing up, not having to bring cash and split the bill with your group of friends, and letting us do all the work is what appeals to most people, I would say. And the Black Truffle Waffles!
2. Are you surprised with how popular your pop-up events have gotten?
It’s taken a lot of time and work to build this “brand” that people are beginning to familiarize themselves with. There were some really slow days at first like any business, but I’ve tried to create something that is a little different and approachable to everybody. So not really.
3. Why did you want to become a chef? Who inspired you along the way?
Working in the industry runs in the family, I guess. My parents worked in Chinese restaurants all my life as a kid and eventually bought a small, fast food Chinese place that I worked in growing up. After high school I applied to culinary school at the local community college and went from there. Ive been inspired by so many people along the way. David Breeden, the chef de cuisine of The French Laundry is a huge inspiration. Chris Kajioka from Vintage Cave really inspired me to just go for it. Ron Siegel showed me that you can be a great chef and a nice guy at the same time.
4. How did you come to do a pop-up in Hawaii and what are you most excited about?
Chris Kajioka, Mark Noguchi and Hank Adaniya came to San Francisco a few months back to do a pop-up to represent Hawaii and I helped them with the event. I started thinking how cool it would be to do my pop-up in Hawaii. The goal was to just make enough money to cover my trip. Thanks to Chris, Mark, Hank, and Amanda from UMU, we made it happen after a few brain storming sessions. I’m most excited about eating at all the great restaurants that I keep hearing about and hanging out with good friends.
5.What are you planning to do — and where you planning to eat — while you’re in town?
Nick Erker, who is coming with me to help cook used to live and work on Oahu at Chef Mavro and with Andrew (Le) at The Pig and the Lady. And I’m leaving the planning up to him. He says were going straight to Ethel’s Grill from the airport for lunch. I’ve heard only great things about The Pig and the Lady and I know Andrew from culinary school. I hear Chris Kajioka is doing a pop-up and hopefully we’ll be able to go to that. Eastern Paradise is like my kind of soul food, so were definitely going to get some dumplings and jia jiang mien.
ANTE MERIDIAN 808 BRUNCH POP-UP
When: Saturday, July 12 (10 a.m. and 1 p.m.) and Sunday, July 13 (10 a.m.)
Where: 2970 E. Manoa Road Honolulu, HI 96822
Cost: $45/person, tickets can be purchased on Eventbrite.
Sounds like a great event! Thanks Cat!
I saw the waffles in the picture, and they look so tasty just as plain waffles, browned just the way I like them. Then, I read ‘black truffle waffles,’ and I went on a little journey of the imagination, a culinary daydream. Thank you.