Mission Beach Cafe specializes in local, sustainable and seasonal food, prepared simply but elegantly.  They’re the ideal sort of San Francisco neighborhood restaurant, with large architectural art, and polished wooden tables with arts and crafts style construction. Everything about the place prays at the alter of Slow Food. In addition to the fine savory creations, they have a equally exciting house baking program that makes their desserts and brunch particularly stand out. 

Shmaltz Brewing is celebrating the release of their latest seasonal beer at Mission Beach Cafe with a special seasonal dinner on May 13th.  To prepare for the event, Zak from Shmaltz stopped by to pour the beers for the owner Bill, Chef Tom and his Sous Ron. I was on hand to provide color commentary beer and food parings, as well as take a few pictures. 

Luckily, there was ample light streaming in through the large windows and big bottles to help sample. Read on for pictures, the menu and RSVP instructions.

 

 

 

During service, Tom and Ron took turns fielding dishes and tasting beers while we hung out in back, trying to stay out of the way of a busy kitchen.

 

 

 

  

After the tasting, the Mission Beach Cafe has put together a menu that stays true to their strengths with a seasonal ingredient-driven menu that takes full advantage of the unique food friendly character of Shmaltz’s brews.  This pairing approach is particularly well demonstrated with the quail and date dish, paired with the first release of this year’s Rejewvenator brewed with dates.  The beer flatbread also incorporates Alan’s baking talents, and looks to dance on the edge of savory and sweet – just like the barleywine style lager being served with it. 

 

May 13th, starting at 6pm
Pre Fixe Menu (including beer)
$60.00

Amuse Bouche
Crispy Prosciutto, Fried Garlic Blossom, Shaved Sweet Snap Pea, Golden Balsamic Reduction
Served with a shot of Coney Island Sword Swallower

First Course
Alan’s Flat-Beer-Bread with Hidden Star Farms Cherries, Bariani Balsamic, Caramelized Pepper Bacon, Cowgirl Creamery Mt.Tam, and Wild Arugula
Served with Coney Island Human Blockhead

Second Course
House Cherrywood Smoked Prather Ranch Beef Sausage with Caraway and Sweet Kimchi
Served with HE’BREW Bittersweet Lenny’s R.I.P.A.

Third Course
Duo of Baby Octopus: Grilled Baby Octopus with Pink and Yellow Oyster Mushroom Salad, Hops Vinaigrette – Baby Octopus Ceviche with Sword Swallower Carbonated Kumquats and Preserved Lemon
Served with Coney Island Albino Python

Fourth Course
Roasted Rejewvenator Brined Local Quail with Brown Barley, Wild Nettles, Maltose Gastrique and Macerated California Medjool Dates
Served with HE’BREW Rejewvenator

Fifth Course
Parisian Macaroons with Messiah Bold Ganche
Served with HE’BREW Messiah Bold

 

Reservations required, please call 415-861-0198 ext. 2
(It’s a small place, so I’d act quick)

PS – As is usual with this sort of seasonal food, the final dish that ends up on the plate will depend on what looks best at the farmer’s market and chefs’ whims.  But would you want it any other way?

Tags: mission beach cafe, shmaltz

This entry was posted on Tuesday, May 5th, 2009 at 4:44 pm and is filed under Stories, beer dinner. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.