A six-course dinner paired with Fort Point Beer Company beers.
Last year's dinner with Fort Point Beer Company was such a fun, delicious experience, we can't wait to repeat it. We're cooking up a new menu with Fort Point's latest beers for SF Beer Week 2019. Chef Mike Weller will be working the magic in our kitchen, while Fort Point staff will host conversations around our dining room, with expertise and stories told by Fort Point's Head Brewer, Mike Schnebeck.
Paired with Villager – San Francisco Style IPA
Curried Mango Mussels in the Shell
Lemongrass Skewered Prawns
Crab Salad with Yuzu Mayonnaise in Endive
Paired with KSA – Kolsch Style Ale
Wheat Berry, White Bean, Pumpkin Soup
Paired with Citra Park — Single Hop Pale Ale
Local Halibut Tempura Fingers with Battered Lemon Slices, Smashed Fingerlings, and Kewpie Tartar
Paired with Manzanita – Smoked Altbier
Apple, Grape, Walnut and Spinach Salad
Paired with Native – India Pale Ale
Herb Brined Roast Chicken with Porcini Mushroom Spätzle and Roasted Root Vegetables
Paired with Carbon — Imperial Double Stout
Chocolate Coffee Whiskey Cake
*Menu subject to change due to ingredient availability
** Any allergies and sensitivities should be emailed to email@example.com as soon as possible. We will do our best to accommodate with prior notice.
Born in the Haight Ashbury neighborhood of San Francisco, Mike Weller grew up in suburbs of San Jose, where he discovered cooking as his first profession and lifetime passion. After wandering through typical teenage jobs at pizza joints and ice cream parlors, Mike’s first “restaurant” job was with Sambo’s Coffee Shops, slinging hash and cooking eggs for the bar rush and Sunday breakfast crowds. He moved on to help open several restaurants, attend the California Culinary Academy, and study under European chefs with Michelin backgrounds. Later, Mike served as an executive chef for catering companies, wineries and country clubs. When his son was born, Mike transitioned his career into teaching, returning to the CCA where he eventually became the Executive Chef and Director of Academics. Having taught for Le Cordon Bleu North America in both online and brick and mortar schools, Mike is thrilled to return to teaching in a neighborhood-based community. When he is not teaching he tends to his backyard garden, helps his wife to can and preserve food, and loves to cook for his friends and family.