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You are here: Home / Uncategorized / Cooking With Stone

Cooking With Stone

August 23, 2008 By Jay Brooks

The Beer Chef’s next beer dinner this summer will feature the “The Unique Beers of Stone Brewing Co..” It will be a three-course dinner and well worth the $85 price of admission. It will be held at the Cathedral Hill Hotel on Thursday, August 28, 2008, beginning with a reception at 6:30 p.m. Call 415.674.3406 for reservations as soon as possible. I’ll see you there.

 

The Menu:

 

Reception: 7:00 PM

Beer Chef’s Hors D’Oeuvre

Beer: Stone Pale Ale

Dinner: 7:30 PM

First Course

Jumbo Day Boat Scallop with Dungeness Crab, California Osetra Caviar and Capay Farms Yellow Doll Watermelon Gazpacho

Beer: Stone Epic Ale 08.08.08

Second Course:

Tenderloin of Berkshire Pork with Bellwether Farms Pepato Cheese Ravioli and Ancho Chile Jus

Beer: Stone Ruination IPA

Third Course:

Scharffen Berger Chocolate Pudding Cake with Crème Anglaise and Compote of Honey Crisp Farms Mariposa Plums

Beer: Stone Twelfth Anniversary Bitter Chocolate Oatmeal Stout

Stone co-owner Greg Koch, who’ll be at next Thursday’s dinner,
in front of his Stone World Bistro & Gardens near San Diego.

 
8.28

Dinner with the Brewmaster: Stone Brewing

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

Filed Under: Uncategorized Tagged With: Uncategorized



Comments

  1. liza0101 says

    February 10, 2009 at 4:45 am

    cooking with stones is a good idea but I think it will cause bad digestion
    Liza
    Cooking

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