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You are here: Home / Food & Beer / All A-Gush for Allagash

All A-Gush for Allagash

May 9, 2007 By Jay Brooks

Beer Chef Bruce Paton’s next beer dinner next year will feature brewmaster Rob Tod and the beers of Allasgash from Portland, Maine. It will be a four-course dinner and well worth the $85 price of admission. It will be held at the Cathedral Hill Hotel on Friday, May 25, 2007, beginning with a reception at 6:30 p.m. Call 415.674.3406 for reservations. Make your reservations soon, because the dinner, as usual, should fill up fast and this is yet another dinner you won’t want to miss.
 

The Menu:

 

Reception: 6:30 PM

Beer Chef’s Hors D’Oeuvre
Hugh Malone Ale

Dinner: 7:30 PM

First Course

Chef’s Selection of Cheeses with Traditional Accompaniments

Beer: Allagash Interlude

Second Course:

Medallions of Dayboat Scallop with Anise Cured California King Salmon, Fennel, Corn and Morel Mushrooms

Beer: Allagash Odyssey

Third Course:

Cutlets of Slow Roasted Lamb with Fingerling Potato Risotto and Bing Cherry Compote

Beer: Allagash Inoculator

Fourth Course:

Banana Upside Down Cake with Butterscotch Mascarpone

Beer: Allagash Curieux

Three of the beers that will be served at the Allagash Beer Dinner.

 
5.25

Dinner with the Brewmaster: Rob Tod of Allagash

Cathedral Hill Hotel, 1101 Van Ness Avenue, San Francisco, California
415.674.3406 [ website ]

Filed Under: Food & Beer, News Tagged With: Announcements, California, San Francisco



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