The Beer Chef’s annual beer & chocolate dinner took place last Friday night, February 13, at the Cathedral Hill Hotel in San Francisco. This is usually the most popular of the Beer Chef’s annual series of beer dinners, and this year was no exception, with 120 dinner guests. The chocolate came from a local chocolate maker, TCHO Chocolate, located at Pier 17 in San Francisco. The beers featured for the dinner was from Malheur, imported by Belukus Marketing. A great time was had by one and all; great beer, great food, great company.

The ballroom for the dinner was decorated for Valentine’s Day. The evening started with two beers; Blanche de Bruxelles and Young’s Double Chocolate Stout. While we enjoyed those, we were served chocolate-accented Hors D’Oeuvre.

Our first course was Carpaccio of Seared Sea Scallop with Saffron Vanilla and “Citrus” Chocolate Sauces, paired with Malheur 10.

It was a sold-out event with 120 dinner guests.

The second course was a plate of Burrata Cheese with Poached Pear, Pistachios and “Nutty” Chocolate Pear Vinaigrette, paired with Malheur Brut.

Brewer Fal Allen was in town from Singapore for SF Beer Week, who sat next to Arne Johnson, from Marin Brewing, and my beer dinner buddy, since we were the same events every night during the week.

Beer Chef Bruce Paton with his fiancée.

The main course was Slow Braised Berkshire Pig Short Rib with “Chocolatey” Chocolate Parsnip Flan and Dr Pepper Jus, paired with Malheur Brut Noir.

Bruce with Nicole Erny, from The Trappist, and Jessica Jones, from Firestone Walker Brewing.

Our chocolatey dessert of Eggnog Pannacotta, Compote of Black Mission Figs and Cocoa Nibs with “Fruity” Chocolate Coulis, paired with Malheur 12.

The brewers at the dinner. From left; Arne Johnson (Marin Brewing), Fal Allen (Asia Pacific Breweries), Bruce Paton, Alec Moss (Half Moon Bay) and Derek (from Black Diamond)