Can we start referring to "pop-ups" and "cameos," or is that equally or more obnoxious? Regardless, sous chef at Perbacco Keven Wilson will make a guest star appearance at Naked Kitchen (not to be confused with Naked Lunch) on February 10th, preparing a prix-fixe, five-course meal.

His menu is as follows:

Sea urchin bavarois; mandarin; fennel; puffed rice
Soached celery heart roulade; pork belly; wild mushrooms; hazelnut
Rye beet raviolo; horseradish ricotta; sweet onion soubise
Squab breast & leg; kale; pomegranate jus
Warm chocolate milk; pistachio streusel

A great way to end the winter season, yes? Yes. Look, we understand that spring is still a month or so off, but this sounds like a good splurge to end winter's chilly beat down. Speaking of, ticket prices are: early-bird tickets will cost you $65 but end on January 27th; main communal dining seating will run you $75 after that date. VIP Chefs Table with wine pairing, curated by Perbacco's wine director Claudio Villani, will cost you $125.

Also, communal seating dinner is BYOB(ottle). More details.

Naked Kitchen: 945 Valencia Street Between 20th and 21st; SF