The “Five Guys and a Barrel” beer dinner Sunday, April 20, at the Cathedral Hill Hotel in San Francisco featured five, count ’em, five, brewers and their beers. Rob Tod (from Allagash), Adam Avery (from Avery), Sam Calagione (from Dogfish Head), Tomme Arthur (from the Lost Abbey) and Vinnie Cilurzo (from Russian River Brewing) all got together for one special evening of food and beer. We were all a little tired after nearly a week in San Diego for the Craft Brewers Conference, but the wonderful food the beer chef, Bruce Paton, put together certainly lifted our spirits and enriched our souls.

It was also Bruce’s largest beer dinner at the Cathedral Hill Hotel, with over 130 attendees.

There were two beers paired with each course. For the first, Sam Calagione talked about his Dogfish Head 90 Minute IPA and Adam Avery about his beer, Avery The Maharaja.

Which was paired with Citrus Cured Curraun Blue Sea Trout with Accoutrements.

Rob Tod discussed his Allagash Interlude.

Which was one of the beers paired with the second course, a selection of Artisanal Cheeses with House Made Condiments.

The other was Russian River’s Supplication, which Vinnie Cilurzo talked about.

The main course, a Study in Duck, was one of Bruce’s most amazing to date. In keeping with the theme of fives, it was duck done five different ways. It was great being able to try the different dishes side by side with the various beers. The was duck pate, a duck ravioli, duck medallions and — my personal favorite — a cup of mashed potatoes made out of crusted potatoes with duck inside, too. You could even eat the cup.

Which was paired with Tomme Arthur’s Cuvee de Tomme, along with Dogfish Head’s wonderful new Palo Santo Marron. The Palo Santo was an especially good match with the duck.

The fifth kind of duck, served on a separate plate, was some delicious duck ham.

The grown-ups table, clockwise from bottom left: Vic Kralj (from the Bistro), Rob Tod (from Allagash), Adam Avery (from Avery), Tomme Arthur (from the Lost Abbey), Vinnie Cilurzo (from Russian River Brewing), Sam Calagione (from Dogfish Head), Natalie Cilurzo (also from Russian River Brewing) and Cynthia Kralj (also from the Bistro).

Dessert was a five fingered hand of Warm Chocolate Mocha Cake with Blood Orange Sabayon and Fig Syrup, paired with Avery’s The Beast Grand Cru and the Lost Abbey’s Older Viscosity.

After the dinner, a toast was offered with Isabelle Proximus, the Collaborative Sour Ale made by blending beer and done by the five of them. Top row: Adam, Rob, Bruce and Sam. Bottom row: Tomme and Vinnie.