The 2017 California Craft Beer Summit officially kicked off at the California Craft Beer Dinner at Mulvaney’s B&L. This 5-course beer dinner featured well-known California craft brewery owners from across the state who brought with them a special release beer brewed specially for the event. Each beer was beautifully paired with courses prepared by Chef Oliver Ridgeway of Grange Restaurant, Chef Patrick Mulvaney of Mulvaney’s B&L, Chef Tyson Blake of O’Brien’s Pub San Diego, and Chef Adam Dulye – Executive Chef of the Brewers Association.
Here we were able to connect with the brewers, Chefs, and industry members in town for the California Craft Beer Summit. We had the wonderful opportunity of sharing a table with Three Weav3rs Brewing Company and our new friend Eddie who together with his work partner provide 401K programs for Craft Breweries…pretty darn clever!
We began with House smoked salmon with creme fraiche, foie gras onion soup dip on a house made potato chip, BLT cheese bread, while sipping Bretta Rose -A low-alcohol Berliner Weisse style ale, with fermented local raspberries, acidified and matured in French oak puncheons for 6 months from Firestone Walker Brewing.
Taking our seats we were delighted with our first course, a creation of Chef Ridgeway’s…a sturgeon Scotch egg with smoked oyster aioli, and green papaya remoulade paired with one of our favorites, Citra Crush NE IPA from Moonraker Brewing. The second course Chef Patrick Mulvaney ramped it up with a smokey California king salmon over Tamaishiki rice with Hatch chili and Tahitian lime. The salmon was paired with my favorite of the evening, Travel by Map from Three Weav3rs Brewing.
The third course brought things to a little lighter note. A Weiser Farms honey nut squash with Maitake (a delicate and feathery mushroom), black garlic soubise, pepita, pork cheek gremolata and Tea Maker hops. Prepared by Chef Tyson Blake this didn’t disappoint and was paired with The Harlot from Societe Brewing.
The fourth and last course was a creation from Chef Dulye. A passion fruit sherbet with guava, lime, malted quinoa, and a nice piece of cashew brittle. This was the most exciting and tastiest dessert I have had in a long time. Bottom line…Loved it! This tasty dessert was paired with Sierra Nevada Brewing’s Trip in the woods-Cheteau Otra Vez.
What a fun evening! What a great way to kick off the 2017 Craft Brewers Summit!