Two of my favorite local restaurants, Incanto and Magnolia, are teaming up for what will undoubtedly be a spectacular beer dinner. Chef Chris Cosentino will be providing his usual offal-tastic food (Duck bits!), with Dave McLean is digging deep into his barrel aging projects (Cab barrel Tripel!) hidden away in the Magnolia basement.  This looks like a meal that excites both the adventurous foodie and beer geek in me.

The menu and pairings (Dave’s tasting notes included in italics):

Kampachi crudo, strawberries & vanilla salt
Half Step Hefeweizen
Bavarian-style hefeweizen, 5.3% abv, 20 bu’s, flavors of citrus, banana, clove

Fritto of duck bits, IPA aioli
Proving Ground IPA
American IPA, 7.0% abv, 100 bu’s, assertive, bitter, grapefruit-like bitterness

Nettle pappardelle with rabbit sugo
Bourbon barrel-aged Weekapug Gruit
6.0%, bu’s n/a, unhopped; brewed with rosemary, yarrow, mugwort, nettles

Boccalone sausage, smoked mackerel, potato & horseradish crème fraîche
Big Cyprus Brown Ale
Brown ale, 3.7% abv, 15 bu’s, toasty, hints of chocolate

Poached white peach & peach pit sorbet
Cabernet barrel-aged Tweezer Tripel
Belgian-style abbey tripel, 9.9%, 35 bu’s, complex, fruity fermentation flavor notes, especially stone fruit; hints of wine and vanilla notes from wood aging

Essential Details:
Wednesday, June 24
Incanto, 1550 Church Street at Duncan
Reservations: 415-641-4500 or www.incanto.biz
$75 per person, excluding service & tax

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