If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!

One of my favorite things about working in the Craft Beer industry is that we can be friends with other craft brewers. The camaraderie of craft brewers is unlike anything I’ve seen in previous jobs. And ultimately, we’re all promoting the concept of “better beer”.

Along that theme, extraordinary chef Bruce Paton is having a great-sounding beer dinner on April 20th at the Cathedral Hill Hotel in San Francisco. I saw this beer dinner at the The California Craft Beer Newsletter blog (see link for all the pertinent information) - and the beer dinner looks exquisite. There are five participating breweries (with their brewmasters being in attendance):

Rod Todd, Allagash, Portland, ME
Adam Avery, Avery Brewing, Boulder, CO
Sam Calagione, Dogfish Head, Milton, DE
Tomme Arthur, Port Brewing/Lost Abbey, San Marcos, CA
Vinnie Cilurzo, Russian River, Santa Rosa, CA.

These are heavyweights in craft beer, and they’ll all be there. I had the privilege of going to a beer dinner hosted by Chef Paton and it surpassed all my expectations (more on that event later this week). If I lived in San Francisco, I’d definitely be at this event. My favorite course from the upcoming beer dinner is called “A Study in Duck” - not entirely sure what that means, actually.

A good way to spruce up the old hamburger for the family, with great flavor! For a cheese burger, I suggest either muenster, or provolone cheese to complete the taste.

Puffs that you put tuna, ham, chicken, shrimp, or egg salads. This is a wonderful basic recipe that you can build on and create sweet or savory dishes. Stuff them with vanilla ice cream and top with chocolate sauce. Voila, a fabulous dessert that looks like you spent hours on, but you didn’t!

A nutty chocolate cake with marshmallows.

Turkey burgers with a bit of zest. Great on buns or plain.

A spicy blend of apple, pineapple, and cranberry juices, this hot punch seasoned with cinnamon sticks, cloves, and allspice makes a perfect holiday beverage.

Very easy recipe and light texture. Great summer dessert recipe. To make 2 pies, multiply recipe by 1.5.

This exotic fruit from Southeast Asia is noted for its pungent smell and nutty, slightly sweet flesh. Used as fresh, canned or frozen puree, durian adds subtle flavor to a standard creamy cheesecake baked in a prepared graham cracker crust.

Spicy beef burgers, which reveal a hidden centre of melted cheese, jalapenos, and peppers!

This bread pudding is made in individual custard cups and topped with chocolate chips. Serve warm with a dollop of whipped cream.

The use of lemon cake mix, lemon gelatin, lemon extract and fresh lemon juice make this cake a lemon-lover’s dream. It’s also amazingly easy.

A small soup in a jar consisting of lentils, minced onion, and egg noodles to be combined later with cooked turkey and frozen mixed vegetables.

Yellow cake mix with pistachio pudding, creme de menthe liqueur and chocolate chips mixed in. Easy, with a festive green color!

Delicate, cardamom-flavored cookie cones are a traditional favorite in Norway, especially at Christmas time. This version is enhanced with orange zest, ginger, and cinnamon to complement the cardamom.

Hearty beef, pasta, and kidney bean soup with diced tomatoes and garlic. Serve with Italian bread for an easy, delicious weeknight meal.

This cheesecake will steal the limelight at a summer party! This cake looks beautiful garnished with a stem of featherleaf fern.

These are enormous, stick-to-your-ribs kind of burgers with a surprise in the center. A real family favorite. I like to serve them on a bun topped with sauteed mushrooms and Swiss cheese. Use extra lean or lean ground beef instead of medium because the bacon adds to the fat content of the meat.

These are fruit cake type cookie, small and bite sized.

I love to cook and I’m always trying out new recipes on my family. This was an easy and scrumptious new meal idea! My family loved it. Serve on buns with lettuce, tomatoes, and condiments.

This is my own recipe that I’ve made for years and I’m always asked for the recipe.

This hummus comes with raves attached to it. What we like is that everything goes into the food processor and is swooshed into a fabulous consistency. Only the Greek olives and paprika, sprinkled on the top are done by hand.

This is the best pumpkin roll I’ve ever tasted. Everyone who tastes it always ask for the recipe. Note: One 29 ounce can of pumpkin will make 5 pumpkin rolls. Dust with additional confectioners’ sugar, if desired.

This pie is a special treat, and not shy of calories.

This recipe has a lot of sweetness and spice, so if you’re looking for a classic BBQ sauce that’s easy to make, look no further. It is very popular with users of ‘ceramic’ type smokers and grills, (i.e. Primo, Kamado, Big Green Egg, etc.)

Apples with cinnamon and sugar top a cream cheese filling in a springform pan to make an appealing dessert perfect for any occasion.