The Beer Chef, Bruce Paton, has released the menu for his annual beer and chocolate dinner, which will feature a selection of at least seven Belgian beers paired with all chocolate-infused dishes. It will be a four-course dinner and well worth the $90 price of admission. It will be held at the Cathedral Hill Hotel on Friday, February 15, 2008, beginning with a reception at 6:30 p.m., just in time to take your sweetheart for a Valentine’s dinner and enjoy some great beers, too. Call 415.674.3406 for reservations as soon as possible, because this one sells out early every year.

The Menu:
 

Reception: 6:30 PM

Beer Chef’s Hors D’Oeuvre Accented with Chocolate

Beer: Bosteels Tripel Karmeliet and Urthel Hop It

Dinner: 7:30 PM

First Course

Roasted Quail with Glazed Parsnips and Ginger Chocolate Port Sauce

Beer: Koningshoeven Bock

Second Course:

Lobster Cake with Milk Chocolate Beurre Blanc and Banana Salsa

Beer: St. Feullien Cuvee De Noel

Third Course:

Braised Creekstone Farms Angus Short Rib with Sweet Potato Flan and Dark Chocolate Ancho Chile Jus

Beer: De Koningshoeven Quadrupel

Fourth Course:

Ménage au Quatre in Chocolate

Beer: Urthel Samaranth

Beer Chef Bruce Paton at last year’s beer and chocolate dinner..

 
2.15

Beer and Chocolate Dinner

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