Even the most sophisticated wine and food pairings inevitably leave you longing for something more: beer. Long no more, with dinners from The Beer Chef
The Beer Chef's an SF native and Culinary Academy grad who's made a career tweaking his menus to showcase great brews at similarly great hotels/restos (the Claremont, Barclay's, the Clift...). He now hosts theme dinners -- from BBQ to bistro -- at the Cathedral Hill, with courses based on a participating brewmaster's various offerings, from light to heavy, but never Ultra. Recent highlights
Moylan's Brewery: Moylan's IPA with duck leg confit and bean salad trio in red peach BBQ sauce; and Dragoons Dry Irish Stout with lobster cake and osso buco ravioli, a tasty dish that nonetheless robs you of the joy of forking deliciousness out of baby cow bones
21st Amendment: Slow-roasted Berkshire pork, cambazola flan, and ancho jus w/ Double Trouble Imperial; smoked salmon, heirloom tomatoes, cucumber gelee, and scallion creme fraiche with Watermelon Wheat, the Bubblicious of beers.
Chimay: Chimay Grand Reserve with beer-braised beef short ribs & creamy grits in Scharffen Berger chocolate-balsamic reduction; Chimay Cinq Cents with butter-poached lobster and artichoke/celery root in chocolate sauce Americaine (apparently Bosco's moving up in the world).
Upcoming action includes North Coast Brewing Co. in Jan, a Belgian beer and chocolate pairing for Valentine's day, and Oskar Blues in March. Email the Chef to sign up/get on the mailing list, or arrange for him to cater a private party at the hotel for groups as large as 100 on down to gatherings of 30 -- an affair that'll leave you longing for more...friends.