On Saturday, June 21, the beers of Schooner’s of Antioch, California — and brewer Craig Cauwels — were featured at a Beer Chef’s Dinner with the Brewmaster held at the Cathedral Hill Hotel. It was another terrific beer dinner with good food, good company, and, of course, great beer.

Bruce Paton, the Beer Chef, welcomed everyone to his dinner.

The first course, a salad of Honey Crisp Farms yellow peaches, house made mozzarella, opal basil and dried cherry vinaigrette, which was paired with Vindecation. And yes, that’s the correct spelling, because it’s short for “Vinnie needs a vacation,” an homage to the sour Bret beers of Russian River. It was aged in a barrel with sour cherries added, and so paired up nicely with the dish.

Craig then talked about each of his beers.

The main course, brined Berkshire pork tenderloin with potato risotto and espresso BBQ sauce, which was paired with Craig’s stout, on nitro.

Craig and Bruce, beer and food.

The dessert of butterscotch bread pudding, with “I Had Dinner With the Beer Chef” written in chocolate around the plate, and paired with 2007 Old Diablo Barleywine, a wonderful combination. But I’d hate to be the one who had to clean all those plates.

Craig Cauwels, Brian Yaeger (author of the soon-to-be-published Red, White & Brew), Bruce Paton and me.