Northern California Homebrew Festival
11th Annual Brewers Dinner
September 19th, 2008
The Isle of Dobbins
Hoppy Hour
Hosted by D.O.Z.E.

Assorted Ales and Appetizeres

First Course

Porter Onion Soup
Caramelized Onions and Leeks with Stock, Porter and Thyme
Homemade Barley Malted Scones with Samuel Smith's Nut Brown Beer Jelly

Marin Brewing Company – Pt. Reyes Porter

Second Course

Tasty and Paxi Gastropub Style DPA Bangers and Mash
Served with a 21A Imperial Smoked Porter Gravy

Tofu Haggis
Mixed Vegetables and Oats Cooked in Ale Stuffed into Tofu

Harvest Ale Mash
Kennebec Potatoes infused with Downtown Joe's Harvest Ale 2008

Firestone Walker – Unblended & Unfiltered Oak Aged Double Pale Ale

Third Course

Cornish Pasty
Filled with:

Steak and Portobello Mushroom and Blue Cheese Thyme Pastry
or
Leek and Potato with a Shamrock Crust

Sacramento Brewing Company – Ordinary Bitter

Fourth Course

Lamb Shepherd’s Pie
With a Sweet Potato, SacBrewed Scotch Ale and Goat Guoda Crust

Fig & Caramelized Onion Sheperds Pie
With a Sweet Potato Crust Infused with Carrots and Mint/Hop Pesto

21st Amendment - Transcontinental IPA on Firken

Lodi Brewing - Porter

Fifth Course

Indian Chicken Curry
Caramelized Onions, Spices, Coconut Milk and Pale Ale Simmered with Chicken

Indian Cauliflower Coconut Curry
Cauliflower Simmered in a Coconut Pale Ale Broth with Seasonal Vegetables

Homemade Whitebread Naan

Stone IPA Basmati Rice

Russian River Brewing Company – Dead Leaf Green

Sixth Course

Black & Tan English Triffle
Imperial Stout Pudding and Bass Ale Custard Layered with Malted Cake and Hopped Clotted Cream

Fifty Fifty Brewing - 50/50 Imperial Stout
Food of the British Isles
Executive Chef: Sean Z. PaxtonExecutive Sous Chef: Tommy Stevenin
Sous Chef: Linda Paxton      Sous Chef:   Tim Swain
Dinner Sponsored by the Bay Area Brew Crew (BABC)