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Wednesday, January 9, 2013

Abbot's Cellar Offers up a James Beard Menu (Today!)

Posted By on Wed, Jan 9, 2013 at 11:00 AM

click to enlarge ABBOT'S CELLAR
  • Abbot's Cellar

Jetsetting Chef Adam Dulye of Abbot's Cellar and Monk's Kettle recently had the honor of traveling to the Dogfish Head brewery to create a special beer in honor of James Beard (of the legendary James Beard Foundation Awards). Before we go any further, let's be clear -- the James Beard Awards are not to be confused with the World Beard and Moustache Championships. Those are two very awesome, but very different things.

See Also:

- Hold Onto Your Livers -- SF Beer Week is Coming

- Beer of the Week: Triple Voodoo Barrel Aged Inception

- Monk's Kettle Turns Five

Served at a special dinner at the James Beard House, the "Beard de Garde" beer was brewed in the Franco-Belgian Biere de Garde farmhouse style. Following in the tradition of Dogfish's "off-centered ales", the brew incorporated a handful of Beard's favorite ingredients: tarragon, peppercorns, and apples. While the brew was almost exclusively tapped in Dogfish's home state of Delaware, Chef Dulye arranged for two kegs to be delivered to San Francisco.

One keg will be tapped today at noon at Monk's Kettle. Pours will be offered for a suggested donation of $10, with all of the proceeds donated to benefit victims of Hurricane Sandy. At Abbot's, Chef Dulye is recreating the dinner that he served at the James Beard House. The 4-course menu will be paired with the Beard de Garde and other Dogfish Brews, and is available today for $75. The drool-inducing menu, below:

Pate de campagne, pippen apple house mustard, arugula, toast

with the Beard de Garde

Day Boat Scallop, ricotta agnolotti, satsuma beurre blanc

with Namaste (Belgian style white beer with orange, lemongrass, and coriander)

Roast duck breast, sweet potato, beer boiled hazelnuts, huckleberry

with 75 Minute (IPA with maple syrup)

Hazelnut chiffon cake, coffee date puree, dark chocolate, sea salt

with Bitches Brew (imperial stout with honey and gesho root)

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