The Beer Chef, Bruce Paton, hosted his first cheese and beer dinner October 20, with Sheana Davis providing the cheese knowledge portion of the dinner, with beers from San Francisco Brewers Guild. The dinner was sold out and began with four San Francisco beers and a variety of cheeses and other appetizers made using cheese, such as lamb cheeseburger sliders and tomato soup with a wedge of grilled cheese sandwich in each cup.

My table, with Dave Suurballe and his wife Honoria and a family from Bethesda, Maryland.

The first course, Puree of Sugar Pie Pumpkin with Gratin of Beehive Full Moon Raw Milk Cheese, paired with Thirsty Bear Ocktobearfest.

A brewer’s table. Clockwise from left: Arne Johnson, Marin Brewing, Ban and Kelly Spencer, from Magnolia, Brenden Dobbel and his wife, from Thirsty Bear, Rich Higgins, from Gordon Biersch, Sheana Davis, cheese goddess, and Aron Derosey, from Beach Chalet.

Our second course, Napoleon of Oven Roasted Pears and Delice de la Vallee Cheese with Peppercress, paired with Gordon Biersch Hefeweizen, which by the way was tasting fabulous.

Judy Ashworth’s table.

The main course, Olive Oil Poached Duck Breast with Carbonera of Duck Confit, Hobbs Bacon and Aged Gouda, paired with 21st Amendment Diesel, which was described as an Imperial Smoked Porter.

New to the brewing community, Alec and his wife from Uncommon Brewers in Santa Cruz (at right).

An unusual dessert, Mac and Cheese Custard with Franklin Teleme Cheese and Fig Compote, paired with Magnolia Deep Ellum Dubbel. The mac and cheese was more like tapioca, no doubt because the mac was actually an Israeli couscous. But it sure was tasty.

After the dinner. From left, Arne Johnson, Aron Derosey, Bruce Paton, Sheana Davis, Ben Spencer, Ron from 21A, Brenden Dobbel and Rich Higgins.