BetterBeerBlog friend Sean Paxton, aka the Homebrew Chef, has asked me to pimp this event out for him. He is a talented, innovative and passionate man and his beer & food events never fail to impress. You can check out his website for full details or just read a little further.
I will add that $98 seems a lot of money for a dinner but 8-courses is a lot of food, especially when specifically paired with 9 can’t-really-find-em-at-your-local-corner-market-liquor-store beers.
Who: Sean Paxton, Firestone Walker Brewing and De Proef Brewing
What: Collaboration: A Beer Dinner featuring Once Chef, Eight Courses, Two Breweries, Nine Beers and You.
Where: Mercedes, 653 Commercial Street, San Francisco, CA map
When: Thursday, February 11, 2010 @ 6:30pm
Why: It’s SF Beer Week… and why the hell not?!
Cost: $98 (inclusive of food, beer and gratuity)
Menu:
Aspall Cuvee Chevallier Double Fermented Cyder
First Course
Local Fromage – Cowgirl creamery Mt. Tam, Humboldt fog goat cheese, dried apricots, cinnamon smoked almonds, malt crackers, Saison Imperiale beer jelly, white pepper infused 30 year old aged honey
De Proef Brewmaster’s Collaboration Signature Ale with Tomme Arthur
Second Course
Union Barrel Smoked Day Boat Scallops – atop Reinaert Flemish Wild Ale braised Belgian red endive, Les Deux Brasseurs Ale biere blanc and micro herb salsa
De Proef Brewmaster’s Collaboration Les Deux Brasseurs Ale with Jason Perkins
Third Course
IPA Ceviche Margarita – Fresh halibut cured in citrus juices, Union Jack IPA, mangos, red onions, peppers and chilies, topped with an IPA foam
Firestone Walker Union Jack
Forth Course
House-Made Sausage – Sonoma pork, infused with Sauserful of Secrets, thyme, dried fruit and caramelized shallotson a bed of lentils, drizzled with a chorizo amarillo hop oil
Firestone Walker Bourbon Barrel Aged Saucerful of Secrets 2007
Fifth Course
Local Pork Belly – Braised in Zoetzuur Flemish Ale on a bed of parsnip purée, Flemish ale reduction, raddish pickle
De Proef Brewmaster’s Collaboration Van Twee Ale with John Mallet
Sixth Course
Belgian Tamale – Bison short ribs cooked “canronade style” in Van Twee, onions, shallots and thyme
stuffed into a sweet potato masa pillow, Black Xantus TCHO mole, beet foam
Firestone Walker Velvet Merkin
Seventh Course
French Flan – DBA beer caramel topped with dark chocolate Lozen Boer Abt pot de crèmepork fat shortbread cookies, malted mascarpone chantilly cream
Firestone Walker – Double Barrel Ale, 100% Oak Aged on Cask
Eighth Course
My Sweet Valentine – Chocolate truffles made with Pete Slosberg
- Van Twee Ale Caramel in a Dark TCHO Chocolate Shell
- Black Xantus Caramel with TCHO Cocoa Nibs in a Dark TCHO Chocolate Shell
- La Grande Blanche Brittle Infused with Blood Orange and Milk Chocolate in a Dark TCHO Chocolate Shell
Firestone Walker XIII Anniversary Ale
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