Sean Paxton, the HomeBrew Chef, returns to the 21st Amendment Monday, November 16th at 6:30 PM, to create another one of his phenomenal dinners as he’s done with us before. Sean’s master culinary skills are unique and unlike any other. The real deal. His knowledge of beer, the brewing process and ingrediants leads to some truly amazing things in the kitchen as he works each course giving it a unique, distinctive approach and taste.

Sean and 21A’s Shaun (that’s two Shawns folks) and Nico collaborated on Monk’s Blood Beer this past February for Strong Beer Month, then took the recipe to Belgium where they further collaborated with the West Flander’s brewery De Struisse Brouwers, the makers of old world style Belgian beers with a new world approach. They then brought the recipe back to San Francisco this past summer brewing and refining it further before heading out to the 21A production brewery in Minnesota for wider release.

Monk’s Blood is the first installment in our new Insurrection Series, a limited edition, four-pack release of a very special beer that rises up in revolt against common notions of what canned beer can be. A Belgian dark-strong, brewed with dried mission figs, Belgian dark candy sugar, vanilla beans and aged over oak chips comes in at 8.3% ABV avaiable later this month in 4-pack cans and on draft at your favorite good beer place. What a fitting dinner event for this well traveled and unique beer. Join the fun with 21A Chef Lorenzo and Sean Paxton as they make culinary history. The price is $95 including tax and tip. Call the 21A today for this will surely sell out. 415-369-0900.

First Course – Fromage & Charcuterie

House-made Pork Pate – Local Sonoma Pig infused with Noir de Blanc and Dried Apricots, Cinnamon, Clove, Nutmeg and Allspice Corned Pig tongue, Flemish Style Cured Halibut, Humboldt Fog Goat Cheese, Old Amsterdam, Chimay Cheese, Spiced Nuts, Local Breads

The Beer Hunter ’07

Brew Libre! Ou Mourir

Second Course – Waterzooi

PEI Mussels, Prawns, Pumpkin, Fennel, Purple Potatoes, Cippolini Onions and Herbs in a Enkel Spiked Cream Broth

VIA -Belgian single

Third Course – Ravioli Filled with St. Martin’s Abbey Braised Lamb Necks Caramelized Shallots, Thyme and Chanterelle Mushrooms and Dubbel Reduction

St. Martin’s Abbey

Fourth Course – Monk’s Legs

Duck Legs Slowly cooked in Monk’s Blood on a Bed of Ginger Butternut Squash Purée and Glazed Brussels Sprouts, Pomme Frites with Monk’s Blood Aioli

Monk’s Blood Belgian dark strong

Fifth Course – Belgian Quad Spiked Waffles

With TCHO Chocolate Whipping Cream, Cocoa Nibs, Noir de Blanc Poached Dried Cherries

Baby Horse – Quadruple

Bourbon Barrel Aged Monk’s Blood

Stay tuned for special releases in what is shaping up to be an extraordinary month.

Thanks for your support,

Nico and Shaun

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