From Hot Dog to Haute, Four Interesting Food and Beer Pairings This Weekend
With SF Beer Week 2010 less than a month away, you don't need to wait to get your beer 'n' munchies on. This weekend, feast and imbibe at events ranging from S.F. pub grub to full-on gastronomic experiences.
Jesse Friedman/Beer & Nosh A pairing from a previous event at Hopmonk Tavern.
• Sat., Jan. 16, 2 p.m.-4 p.m.: Slow Hand BBQ returns to Oakland. Nicole Erny, The Trappist's in-house cicerone (a beer steward akin to a sommelier) suggests pairing ribs with "a sweeter, fruitier Belgian dark strong ale ... such as Brasserie Caracole's Nostradamus." As for the hot links, try a dry stout such as De La Senne's Stouterik. $10 per plate. The Trappist is at 460 Eighth St. (at Broadway), Oakland: (510) 238-8900.
• Sun., Jan. 17, 6 p.m.: Anchor & Hope (83 Minna at Second St.) throws a beer dinner partnering with Valley Brewing from Stockton. Chef Sarah Schafer, brewmaster Steve Altimari, and Eric Cripe -- another local cicerone -- will prepare a seven-course pairing menu featuring many of King Neptune's tasty subjects (starting with bacon-wrapped oysters) and culminating with Decadence Pomegranate Saison. Seating is $120 per person; RSVP required: 501-9100.
• Sun., Jan. 17, 6:30 p.m.: Hopmonk Tavern (230 Petaluma Ave at Burnett, Sebastopol) welcomes Humboldt County's Eel River Brewing, America's first certified organic brewery. Four courses for $45, including prosciutto-wrapped pork Wellington with spiced fruit compote paired with rich Triple Exultation Old Ale. For reservations, call (707) 829-7300.
• Mon., Jan. 18: No longer do you need to pedal to the Lower Haight to gobble up duck and fig sausages at Rosamunde's while quaffing at the adjacent Toronado. The Mission location (2832 Mission at 24th St.) ― which officially opens next Monday ― will feature 22 taps (including a few rotating ones) and 30 bottles. Russian River's Damnation Strong Golden Ale will be on draft, but restaurant partner Josh Margolis recommends simply pairing Rosamunde's new offering ― a bacon-wrapped all-beef sausage ― with a pint of Dos Equis.
Brian Yaeger is the author of Red, White, and Brew: An American Beer Odyssey and blogs at beerodyssey.com; follow us on Twitter: @SFoodie