A six-course dinner paired with Fort Point Beer Company beers.
Our third annual collaboration with Fort Point Beer Company will surely win your heart.
Inspired by some of his favorite flavors around the world, our Chef Mike Weller will pair six of Fort Point's latest beers for SF Beer Week 2020. Fort Point staff will host conversations around our dining room, with expertise and stories told by Fort Point's Director of Brewing, Mike Schnebeck. Bring your boo or your bestie, and saddle up for a globetrotting menu with local brews.
Paired with Animal – Tropical IPA
Vindaloo Pork Belly Skewer
Coconut Curry Leaf Prawns
Onion Pakoras with Green Chutney
Paired with Cool – India Pale Ale
Sizzling Hot Scallops with Scallions and Ginger, Lap Cheong Fried Rice
Paired with Citra Park — Single Hop Pale Ale
Shallow Fried Persian Sea Bass with an Herb Crust with Saffron Butter Sauce and Barberry Coulis
Paired with KSA – Kölsch
Watercress Pear Salad on Whole Wheat Flatbread and Bacon Onion Jam
Paired with Mixte – Belgian Pale Ale
Black Bean Enchiladas with Roast Chicken “Pilbil” and Manchamanteles Mole
Paired with Westfalia — Red Ale
Baked Apple filled with Vanilla Panna Cotta, Graham Cracker Walnut Crumble
*Menu subject to change due to ingredient availability
This menu contains the following common allergens: dairy, shellfish, fish, eggs, soy, peanuts, nuts and wheat. Let us know if you're allergic to anything by sending us a note at firstname.lastname@example.org before purchasing a ticket.
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.