Bottoms Up

There are a number of beer-related events in the next two weeks in the San Francisco Bay Area. I’ll write about them in my column in the Oakland Tribune and other papers on Wednesday. But this, very fine event – Bruce Paton’s Beer and Chocolate Dinner at the Cathedral Hill Hotel in San Francisco, has a Feb. 9, 2006 reservation deadline. So I’m posting the info and the quite enticing menu.

I’ve attended several of Bruce Paton’s dinners. They’re always fun. This one promises to be special. Tickets are $80 per person, which includes all the beer, the food, tax and tip. Besides, the hotel offers a $79 room rate for dinner guests. Call (415) 674—3406 for reservations.

BEER AND CHOCOLATE PAIRING
Friday, February 17, 2006, The Cathedral Hill Hotel
Featuring Scharffen Berger Chocolate and Fine Imported Ales

Reception, 6:30 p.m.
Chefs Hors D’Oeuvre Accented with Chocolate
Schneider Aventinus Methode Champenoise

Dinner, 7:30 p.m.

First Course
Napoleon of Butter Poached Lobster, Artichoke and Celery Root with Chocolate Sauce Americaine
Chimay Cinq Cents

Second Course
Ravioli of Duck Confit and Cocoa Nibs in Natural Jus with Duck Ham and Micro Arugula
Chimay Premiere

Third Course
Angus Beef Short Ribs Braised in Chimay with Creamy Grits and Chocolate Balsamic Reduction
Chimay Grand Reserve

Fourth Course
Trio of Artisan Chocolate Escapades
Vintage 2000 Chimay Grand Reserve