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 ]
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