Saturday night, April 19, the World Beer Cup awards were announced. But before that, there was a reception where all of the beer bottles left from the judging were available. It’s always a bit like a treasure hunt and you’re never sure what you’ll turn up. I always look for beers from overseas which I can’t normally get over here. Followed by that is a beer dinner using beers that won medals the following World Beer Cup, which was in 2006. Bruce Paton, the Beer Chef, did the menu and created the meal from the beers he was given to use. It was the second of three beer dinners in four days.

Tom Kerns, from Maui Brewing, Greg Koch, from Stone Brewing (love the jacket!), and Chris Black, from Falling Rock in Denver, Colorado.

Tomme Arthur, from The Lost Abbey, and Amy Dalton, with Al About Beer magazine.

First up, was an Amuse Bouche of Peeky toe crab cocktail with Louis dressing, paired with Full Sail’s Session Lager. This was followed by a mini tostada of duck confit with avocado mousse, chipolte salsa and cilantro creme, paired with Uinta Brewing’s Cutthroat Pale Ale.

Natalie Cilurzo, from Russian River Brewing, and Garrett Oliver, from Brooklyn Brewery, both dressed to the nines. (Note the guy checking out Natalie walking by — busted.)

The second course was a carpaccio of day boat scallop with micro salad and blood orange vinaigrette, paired with Dogfish Head’s Midas Touch.

Tom McCormick, director of the California Small Brewers Association, and Amy Dalton again.

The main course of seared medallions of Berkshire pork with parsnip flan, baby spinach and a Belgian Dubbel reduction, paired with Green Flash’s Nut Brown Ale.

Four out of Five, the Cilurzos and a Stan. From Left: Natalie Cilurzo, Stan Hieronymus, Vinnie’s mother and father, and Vinnie Cilurzo.

Our dessert of chocolate bread pudding with balsamic accented compote of fresh berries, paired with Ommegang’s Three Philosophers.

After the dinner, Brendan Moylan waiting for the awards to begin.