Sacramento Brewing will be serving up their Spring Brewmaster’s Dinner on April 23, beginning at 6:30. The dinner will be five courses and the cost is $50. It will be held at their Town & Country location. Call 916.485.4677 for reservations. I’ll probably see you there.
Dinner: 6:30 PMFirst Course
Fresh wild Alaskan ivory salmon with spicy pecan butter
Beer: India Pale Ale
Second Course:
Robollita (Italian bean soup)
Beer: Nut Brown Ale
Third Course:
Arugula & spinach salad with sun dried tomatoes, dry salami, and baby mozzarella
Beer: Hefeweizen
Fourth Course:
Seared breast of duck with mushroom cannelloni and golden marsala sauce
Beer: Red Horse Ale
Fifth Course:
Beer poached pear strudel served with Brussels Blonde reduction sauce
Beer: Brussels Blonde
Peter Hoey, brewmaster at Sacramento Brewing (on left), at the GABF Brewer’s Reception last year, along with Rich Norgrove from Bear Republic and Arne Johnson of Marin Brewing.
4.23
Sacramento Spring Brewmaster’s Dinner
Sacramento Brewing Co., Town and Country Village, 2713 El Paseo Lane, Sacramento, California
916.485.4677 [ website ]
The next beer dinner by the Beer Chef will probably sell out faster than any he’s done before. That’s because it will feature five … count ‘em, five … of the most well-known brewers of strong and Belgian-style beers in the country. The “Five Guys and a Barrel” beer dinner will feature Rob Tod (from Allagash), Adam Avery (from Avery), Sam Calagione (from Dogfish Head), Tomme Arthur (from the Lost Abbey) and Vinnie Cilurzo (from Russian River Brewing) all together for one special evening of food and beer.
It will be a four-course dinner, plus a toast at the end of the evening, and well worth the $95 price of admission. It will be held at the Cathedral Hill Hotel on Sunday, April 20, 2008, beginning with a reception at 6:30 p.m. Call 415.674.3406 for reservations by April 10. I’ll see you there.
Reception: 7:00 PMBeer Chef’s Hors D’Oeuvre
Beer: Allagash White and Russian River Blind Pig
Dinner: 7:30 PM
First Course
Citrus Cured Curraun Blue Sea Trout with Accoutrements
Beer: Dogfish Head 90 Minute IPA and Avery The Maharaja
Second Course:
Selection of Artisanal Cheeses with House Made Condiments
Beer: Allagash Interlude and Russian River Supplication
Third Course:
A Study in Duck
Beer: Port Brewing Cuvee de Tomme and Dogfish Head Palo Santo Marron
Fourth Course:
Warm Chocolate Mocha Cake with Blood Orange Sabayon and Fig Syrup
Beer: Avery The Beast Grand Cru and Lost Abbey Older Viscosity
Toast:
Beer: Isabelle Proximus
4.20
Dinner with the Brewmasters: Five Guys and a Barrel
Cathedral Hill Hotel, 1101 Van Ness Avenue, San Francisco, California
415.674.3406 [ website ]
The first beer dinner of spring in the Bay Area will feature Chuck Silva’s beers from Green Flash Brewing Co.. It will be a four-course dinner and well worth the $75 price of admission. It will be held at the Cathedral Hill Hotel on Friday, March 21, 2008, beginning with a reception at 6:30 p.m. Call 415.674.3406 for reservations by March 18. I’ll see you there.
Reception: 7:00 PMBeer Chef’s Hors D’Oeuvre
Beer: Extra Pale Ale
Dinner: 7:30 PM
First Course
Roasted Corn Coulis with Dungeness Crab, Avocado and Cilantro Cream
Beer: West Coast IPA
Second Course:
Crispy Pork Belly with Willey Farms Bloomsdale Spinach, Black Trumpet Mushrooms and Relish of Poached Pear
Beer: Trippel
Third Course:
Ravioli of Osso Buco with Laughing Bird Shrimp, Baby Artichoke and Citrus Beurre Blanc
Beer: Le Freak
Fourth Course:
Guittard Chocolate Cake with Sichuan Peppercorn Ice Cream and California Raisin Syrup
Beer: Grand Cru
Green Flash brewer Chuck Silva at last year’s Mammoth Festival of Beers & Bluesapalooza.
3.21
Dinner with the Brewmaster: Green Flash Brewery
Cathedral Hill Hotel, 1101 Van Ness Avenue, San Francisco, California
415.674.3406 [ website ]
The Beer Chef, Bruce Paton, has released the menu for his annual beer and chocolate dinner, which will feature a selection of at least seven Belgian beers paired with all chocolate-infused dishes. It will be a four-course dinner and well worth the $90 price of admission. It will be held at the Cathedral Hill Hotel on Friday, February 15, 2008, beginning with a reception at 6:30 p.m., just in time to take your sweetheart for a Valentine’s dinner and enjoy some great beers, too. Call 415.674.3406 for reservations as soon as possible, because this one sells out early every year.
The Menu:
Reception: 6:30 PM
Beer Chef’s Hors D’Oeuvre Accented with Chocolate
Beer: Bosteels Tripel Karmeliet and Urthel Hop It
Dinner: 7:30 PM
First Course
Roasted Quail with Glazed Parsnips and Ginger Chocolate Port Sauce
Beer: Koningshoeven Bock
Second Course:
Lobster Cake with Milk Chocolate Beurre Blanc and Banana Salsa
Beer: St. Feullien Cuvee De Noel
Third Course:
Braised Creekstone Farms Angus Short Rib with Sweet Potato Flan and Dark Chocolate Ancho Chile Jus
Beer: De Koningshoeven Quadrupel
Fourth Course:
Ménage au Quatre in Chocolate
Beer: Urthel Samaranth
Beer Chef Bruce Paton at last year’s beer and chocolate dinner..
2.15
Cathedral Hill Hotel, 1101 Van Ness Avenue, San Francisco, California
415.674.3406 [ website ]
The Iron Hill Brewery & Restaurant in West Chester, Pennsylvania (near Philadelphia) will again highlight local Belgian-style beers. The Belgium Comes to West Chester event will take place on January 26 at 4:00 p.m. In addition to head brewer Chris LaPierre, several other brewers will be on hand to discuss their beers and there will also be available a three-course beer dinner paired will a few of the available Belgian-style beers. The cost for the event will be $40.
From the press release:
“Belgian style beers are at the center of the craft beer movement right now and both male and female beer lovers are embracing this style,” says LaPierre, who will be pouring his Heywood; Quadfather and the award-winning Cannibal.
“This is a great opportunity for beer fans to see the unique Belgian style beers being brewed in the region, all in one place,” says Mark Edelson, Director of Brewing Operations.
Sounds like it should be a fun event.
Here’s a partial list of beers that will be poured at the event.
If you enjoyed this post or the Bulletin generally, please consider buying me a pint
The Beer Chef, Bruce Paton, has announced that his first beer dinner of 2008 will feature Darron Welch and the beers of Pelican Pub & Brewery along the coast in Pacific City, Oregon. It will be a four-course dinner and well worth the $75 price of admission. It will be held at the Cathedral Hill Hotel on Friday, January 18, 2008, beginning with a reception at 6:30 p.m. Call 415.674.3406 by next Monday the 14th for reservations.
Reception: 6:30 PMBeer Chef’s Hors D’Oeuvre
Beer: India Pelican Ale
Dinner: 7:30 PM
First Course
Ceviche of Day Boat Scallop with Lobster Emulsion
Beer: Saison du Pelican
Second Course:
Crispy Pork Belly with Slow Poached Egg and Ancho Chili Hollandaise
Beer: Stormwatcher’s Winterfest
Third Course:
Slow Roasted Duck Breast with Bellwether San Andreas Cheese Grits, Satsuma Mandarins and Fig Gastrique
Beer: Grand Cru de Pelican
Fourth Course:
Nutmeg Flan with Vanilla Bean Chocolate Barbecue Sauce
Beer: Le Pelican Brun
Darron Welch (2nd from right) and the gang from Pelican Pub & Brewery on stage winning a Gold Medal for their Kiwanda Cream Ale in Category: 32 Golden or Blonde Ale.
1.18
Dinner with the Brewmaster: Pelican Pub & Brewery
Cathedral Hill Hotel, 1101 Van Ness Avenue, San Francisco, California
415.674.3406 [ website ]
After the great success of Noonan’s last beer dinner featuring Arne Johnson’s beers from Marin Brewing, they’re hosting another one, this time featuring Denise Jone’s beers from Moylan’s Brewing from my hometown of Novato. It will be a four-course dinner and should be well worth the $79 price of admission. It will be held at the Noonan’s Bar & Grill in Larkspur (across from the ferry landing) on Thursday, November 15, 2007, beginning with a reception at 7:00 p.m. Call 415.342.1592 for more information and reservations.
Reception: 7:00 PMNorthern California Artisan Cheese Plate, including Vella Farms Daisy Cheddar, Laura Chenel Chevre, Point Reyes Blue and Joe Matos St. George
Beer: Moylan’s Brewery Celts Golden Ale and Moylan’s Brewery Dragoons Irish Stout
Dinner: 7:30 PM
First Course
Seared Sesame Crusted Ahi Tuna with frisee, red onion, soy ginger viniagrette
Beer: Moylan’s Brewery White Christmas Witbier
Second Course:
Autumn Vegetable Soup with huajillo chile broth
Beer: Moylan’s Brewery Moylander Double IPA and Pomegranate Wheat Ale Granita
Third Course:
Roasted Niman Ranch Pork Roulade with pignoli & wild mushroom stuffing, red cabbage, potato pancake, sweet onion white wine reduction
Beer: Moylan’s Brewery “Moylanfest” Oktoberfest Marzen
Fourth Course:
Granny Smith Apple & Triple Cream Brie Turnover with port candied cranberries & fig chutney garnish
Beer: A trio of Moylan’s Brewery barrel aged beers: Old Blarney Barleywine, Ryan Sullivan’s Imperial Stout and Hopsickle Imperial Ale
Denise Jones behind the bar at Moylan’s.
11.15
Moylan’s Brewing Beer Dinner with Denise Jones
Noonan’s Bar and Grill, 2233 Larkspur Landing Circle, Larkspur, California
415.342.1592 [ event website ]
It’s definitely beer dinner season, and that’s a very good thing. The next one in the Bay Area will feature Arne Johnson’s beers from Marin Brewing Co.. It will be a four-course dinner and should be well worth the $69 price of admission. It will be held at the Noonan’s Bar & Grill in Larkspur (across from the ferry landing) on Thursday, October 18, 2007, beginning with a reception at 7:00 p.m. Call 415.342.1592 for more information and reservations. I’ll see you there.
Reception: 7:00 PMA Trio of Tostada: Nopalitos, Mixed Seafood Ceviche, Beef Salpicon
Beer: Mt. Tam Pale Ale
Dinner: 7:30 PM
First Course
Avocado/Cabbage Salad with margarita marinated prawns and citrus vinaigrette
Beer: Tiburon Blonde
Second Course:
Pork Mole Empañadas with fresh cotija cheese
Beer: Pt. Reyes Porter
Third Course:
Petaluma Duck Breast with Pale Ale braised beet greens, sage & queso fresco polenta and ancho chili orange sauce
Beer: White Knuckle
Fourth Course:
Oàxaca Molten Chocolate Cake, served ala mode with coconut ice cream
Beer: Barrel Aged Quad
Arne and me at another Brewer’s Dinner, this one at last year’s GABF.
10.18
Marin Brewing Beer Dinner with Arne Johnson
Noonan’s Bar and Grill, 2233 Larkspur Landing Circle, Larkspur, California
415.342.1592 [ event website ]
The Beer Chef, Bruce Paton, has announced that his 60th beer dinner will take place November 2. It will feature Tony Magee and the beers of Lagunitas Brewing Co. in Petaluma, California. It will be a three-course dinner and well worth the $65 price of admission. It will be held at the Cathedral Hill Hotel on Saturday, November 2, 2007, beginning with a reception at 6:30 p.m. Call 415.674.3406 for reservations.
Reception: 6:30 PMBeer Chef’s Hors D’Oeuvre
Beer: Czech Style Pilsener
Dinner: 7:30 PM
First Course
Dungeness Crab with Avocado Mousse, Celery Root and Citrus Vinaigrette
Beer: Saison
Second Course:
Olive Oil Poached Lamb Cutlets with Fontina Sage Potato Gratin and Roasted Garlic Jus
Beer: Hop Stoopid
Third Course:
Butterscotch Bread Pudding with Chantilly Crème
Beer: Brown Shugga
A self-portrait of Lagunitas owner Tony and me at the Bistro IPA Festival a couple of years back.
11.2
Dinner with the Brewmaster: Lagunitas
Cathedral Hill Hotel, 1101 Van Ness Avenue, San Francisco, California
415.674.3406 [ website ]
Over the last year I’ve gotten to know the “Homebref Chef,” Sean Paxton, and he was kind enough to invite me to his 10th annual beer dinner at the Northern California Homebrewer Festival which will take place October 5. The festival itself is the 5th and 6th and takes place at the Lake Francis Resort in Dobbins, California. Sean recently finalized the menu, and even though it is my sad duty to reveal that the dinner is already sold-out, I though I’d share what sounds like a pretty spectacular dinner. The theme for the dinner is “Sour Ales Inspired by Belgium.”
The Menu:
First Course Belgian Endive Salad: Slightly Bitter Leaves of Endive Mixed with Pomegranate Seeds, Red Beets, Watercress, Chives and Chervil Tossed in a Watermelon Funk Vinaigrette
Beer: 21st Amendment Watermelon Funk: A collaboration beer involving Shaun O’Sullivan’s Watermelon Wheat and Fresh Watermelon added to Vinnie Cilurzo Barrel and Spiked with Brettanomyces and Aged 2 Years in Santa RosaSecond Course Steamed Mussels in Beer: Prince Edward Island Mussels, Shallots, Thyme Steamed in Homebrewed Wit
Pumpkin in Green Herb Sauce: Steamed Fall Squash in Homebrewed Wit, Topped with a Spinach, Sorrel, Mint and Parsley Sauce
Pomme Frites: Twice Fried Kennebec Potatoes, Belgian Style Served with a Duvel Shiso Aioli and Fou’ Foune Aioli
Beer: The Brewing Network’s Dr. Scott Homebrewed Wit
Third Course Les Carbonnade Flamandes: A Flemish Stew Cooked with Beef, Lamb, Dark Candi Syrup Cured Bacon, Leeks, Shallots, Thyme and Belgian Strong Dark
Flemish Style Root Vegetable Stew: Parsnips, Yukon Gold Potatoes and Carrots Braised in Belgian Strong Dark and Herbs, Served with a Smoked Garlic Aioli
Beer: 21st Amendment The Beer Hunter: Jamil Zainasheff Award Winning Belgian Strong Dark made at 21st Amendment for the GABF Pro-Am 2007
Fourth Course Waterzooi: A Classic Ghent Milk Stew made with Cod, Leeks, Fennel, Onions, Shallots, Saison, Milk and Herbs
Tofu Waterzooi
Beer: Sacramento Brewing Saison: Peter Hoey’s Sour Mashed Farmhouse Style Saison
Fifth Course Duck Legs Cooked in a Brett Blonde: Cinnamon Scented Parsnips Stewed in Sanctification
Beer Braised Veal Cheeks: Leeks, Carrots, Celery Root, Fresh Thyme Cooked in Chardonnay Barrel Aged Temptation Sour Ale
Bier Risotto: Pearl Barley cooked “Risotto Style” in a Roasted Heirloom Tomato Temptation Broth With Lobster Mushroms and Roasted Thyme Shallots
Brussels Sprouts: Blanched Sprouts cooked in Brown Butter and Nutmeg
Cauliflower Gratin: A Twist on a Classic, Cauliflower Blanched in Ale and Topped with a Gruyere Cheese Sauce
Beers:
Russian River Temptation: A Blonde Ale Fermented with Brettanomyces, Aged in French Oak Chardonnay Barrels
Russian River Sanctification: a 100% Brettanomyces Fermented Blonde Ale
Sixth Course Dark Chocolate Framboise Truffles: Where Dark Chocolate meets Brenden’s Whisky Barrel, filled with Porter, spiked with Brettanomyces, Aged for 7 Months, then blended with “The Golden Hallucination” and “Brown Bear”
Vanilla Bean Tripel Infused Pot de Creme: Starting with Todd Ashmans Sage Honey and Thai Palm Sugar spiced Tripel and infusing Vanilla Beans into Cream, slowly cooked in a water bath to make an ultra creamy decedent dessert
Beers:
Thirsty Bear Menage a Framboise
Fifty Fifty Brewing Co. Trifecta Belgian Style Tripel
10.5
Northern California Hombrewer Festival Beer Dinner
Lake Francis Resort, 13919 Lake Frances Road, Dobbins, California
[ website ]
Stone brewing is doing a beer vs. wine dinner next week that sounds like it should be great fun, not to mention informative and delicious. Here’s the press release for the dinner:
Stone Brewing CEO Greg Koch is a tireless exponent of the virtues of great beer, and is nothing if not confident of his company’s handiwork. Yet he concedes that the image of beer still has room for elevation in the culinary world. “The understanding of the extraordinary culinary aspects available in the world of beer is lagging,” says Koch. He maintains that beer offers more range and depth of flavor than what is found in any other beverage. And he aims to prove it. “I will never argue that you can’t carefully pair a great wine with certain select dishes with very good results,” says Koch. “However, I have no hesitation in arguing that, more often than not, great beer is a superior mate for great food.”
It does appear that the culinary world is waking up to the reality that great beer compliments great food. In the June 2007 issue of TIME a full-page article began with the headline “Instead of uncorking a vintage red, Michelin-starred chefs are tapping into a long list of artisanal beers.” The article continued to state that “Now some of the country’s best restaurants are offering craft beers – produced by small, independent brewers – on the menu and often suggesting food pairings.” Recently, National Public Radio’s Weekend Edition program ran a story extolling the virtues of pairing craft beers with food; and NBC’s Today show aired a similarly themed segment featuring Stone’s very own inimitable Arrogant Bastard Ale with Food & Wine magazine’s Senior Wine Editor in which it was proclaimed “Beer is the new wine.”
Celebrated Bocuse d’Or Chef Gavin Kaysen—of the Rancho Bernardo Inn’s equally celebrated restaurant El Bizcocho—may have yet to be convinced. After all, it’s not “Food & Beer” magazine that Chef Kaysen currently graces the cover of, it’s Food & Wine (which to the magazine’s credit recently featured a surprisingly enlightened article on the artisan beers of California’s Napa Valley). Koch indeed realizes he is placing the odds squarely against himself by agreeing to hold the challenge dinner at the clearly wine-centric environs of El Bizcocho. “I want the challenge to be extremely fair, if not even stacked against me,” says Koch.
Guests at the “Beer v. Wine” dinner will sample both a craft beer and fine wine selection specifically chosen for each course. Koch will introduce each beer, and Certified Wine Educator and Sommelier, Barry Wiss will introduce each wine. Wiss is Vice President of Trade Relations at Trinchero Winery in Napa Valley. Once guests taste both the beer and the wine, they will have a chance to fill out a small card with their preferences as to which beverage pairs best with the dish. Results will be tabulated and announced at the end of the dinner. Allowing that there are more gustatory possibilities than could possibly be represented by one meal, one of the contest’s stipulations is that the loser of this round has the right to challenge the opponent to another dinner at a venue of their choosing.
While Koch might be very confident when it comes to beer’s prowess in pairing with food, Wiss is somewhat more dubious. “There is no doubt that some foods are complemented by the tastes and flavors of beer, but those foods tend to be less complex, with the possible exception of spicy Latin and Asian cuisine,” explains Wiss. “For centuries wine has been the preferred accompaniment to the world’s finest dishes, and there is little doubt that it will remain that way.”
Who is correct? You can help determine by attending the Beer vs. Wine Dinner. Reservations can be made by contacting El Bizcocho at the Rancho Bernardo Inn.
Located at 17550 Bernardo Oaks Dr. in San Diego, CA, the Rancho Bernardo Inn, recently completed a $25 million enhancement and expansion project. The hotel is a member of Preferred Hotels and Resorts Worldwide and is the distinguished holder of many honors, including Mobil Four Star (18 years), and AAA Four Diamond (31 consecutive years) ratings. Rancho Bernardo Inn is owned by JC Resorts, whose other holdings include Surf & Sand Resort, Temecula Creek Inn, and JC Golf. For reservations and additional information, please call 800.770.7329 or visit www.ranchobernardoinn.com.
9.27
Craft Beer vs. Fine Wine Dining Challenge at El Bizcocho
Rancho Bernardo Inn, 17550 Bernardo Oaks Drive, San Diego, California
250.383.2332 [ website ]
Usually the beer dinners that the Beer Chef, Bruce Paton, puts on involve one or two specific brewers. But this next one will feature the beers of a single country, and one that you don’t ordinarily think of — France. But while largely unknown, there are some very good beers there made by some very small brewers. Here’s a chance to try some of them, and have some great food to boot. It will be a four-course dinner and well worth the $80 price of admission. It will be held at the Cathedral Hill Hotel on Saturday, September 21, 2007, beginning with a reception at 6:30 p.m. Call 415.674.3406 for reservations by September 13.
Reception: 6:30 PMBeer Chef’s Hors D’Oeuvre
Beer: Thiriez Extra and Jenlain St. DrounDinner: 7:30 PM
First Course
Sea Scallops in Fennel Nage
Beer: Thiriez Blonde
Second Course:
Composed Salad of Wild Mushrooms, Summer Vegetables, Duck Ham and Watercress
Beer: La Choulette Le Sans Cullottes
Third Course:
Loin of Rabbit with Bone Marrow Ravioli and Onion Apple Gratin
Beer: Ambree
Fourth Course:
Poached Pear with Flan of Fromage Explorateur
Beer: St. Sylvstre Gavroche
Les Sans Culottes from Brasserie Les Choulette, is one the beers that will be served. It’s a Biere de Garde style beer and the label is a detail from the iconic Eugene Delacroix painting Liberty Leading the People that hangs in the Louvre. Late last year, the State of Maine tried to ban it because they thought the label might offend the delicate sensibilities of its citizens.
9.21
Dinner with the Brewmaster: The Beers of France
Cathedral Hill Hotel, 1101 Van Ness Avenue, San Francisco, California
415.674.3406 [ website ]
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