Bruce Paton, the beer chef, hosted his local Chef’s Association dinner Monday evening, and he was kind enough to invite me as his guest. It was a last minute thing, someone else was supposed to it, but he ended up putting it together on short notice when they dropped out. Since he had to scramble, it was an impromptu beer dinner, using beers he’d used throughout the previous year’s dinners. That being said, it turned out great and was a very enjoyable evening.

With a holiday theme, four beers from northern France were paired with a selection of his best Hors D’Oeuvre, including Marinated Baby Lamb Chops, Lobster Bisque Shooters, Fontina Gougere Duck Sliders with Yellow Bell Catsup, Torchon of Foie Gras on Brioche Croutons with Pomegranate Relish, Asiago Crackers with Pasta Carbonera, Deviled Eggs with Uni and Smoked Sea Salt and Crispy Bone Marrow with Salmon Caviar Tartar Sauce in Asian Spoons.

Our first course, roasted corn coulis with dungeness crab, avocado, chive cream and California osetra caviar, which was paired with Russian River Damnation.

Most of the assembled guests were part of the food community, either chefs or food suppliers. The only other beer person there, apart from Bruce, of course, was Arne Johnson, head brewer at Marin Brewing (seated on right at my table).

After a salad of golden beets, Humboldt fog cheese and pomegranates (not pictured) and paired with Russian River Sanctification, our main course was braised angus short ribs with parsnip flan, haricot vertes and pimenton crispy onions paired with Arne Johnson’s chocolately smooth Marin Point Reyes Porter. This was one of four beers Johnson won a gold medal at this year’s GABF and the one I featured in a gift guide of six Christmas beers I did for the San Francisco Chronicle last month.

Beer Chef Bruce Paton with the president of the Chef’s Association.

Our dessert, a trio of holiday mousses paired with Avery’s The Reverend Quadruple.

Bruce and me in a self-portrait after the dinner. Thanks Bruce, for a great dinner.