San Francisco Restaurant Central Kitchen and Miller Coors Team Up For a Pairing Dinner
What was the Pairing Dinner: This was a fun event hosted by Central Kitchen and Miller Coors. What’s not to love, food and beer in a fabulous setting, sign me up! I was so excited to experience one of my favorite San Francisco Chef’s, Thomas McNaughton who you probably know from flour + water or Aatxe cook his amazing food paired with Miller Beer.
What did we eat: Being able to watch Chef Thomas prepare our first dish was definitely an experience, and added a special touch when we were able to taste the vibrant dish. The evening started with Salmon Crudo followed by, Charred Octopus. It was exquisite and such a fun twist on “spicy chicken wings.” We then enjoyed a creamy Toasted Wheat Agnolotti Dal Plin filled with short rib, and tossed in a pine mushroom brown butter sauce. I think this was my favorite dish of the night, and I can’t stop dreaming about it! Next, we enjoyed Braised Pork Shoulder and Oyster Relish that was atop summer squash and a rich sourdough bread sauce. For dessert we had Poached Fig with Caramelized Whey and Green Cardamom-Honey Ice Cream. As evident, the food was outstanding!! Yet another fabulous experience at Central Kitchen to add to the books. Thanks to Miller Coors for the fun inventive beer pairings and collaborating with The NeTimeas Group on this awesome dinner. I really enjoyed attending so thank you for having me!!
The Restaurant: I am a huge fan of all of the NeTimeas restaurants, and Central Kitchen is absolutely at the top of the list. Read about Aatxe, one of their newest restaurants here and their first restaurant, flour + water here. The private upstairs room we dined in was full of natural lighting, and was beautifully set up. Central Kitchen is located in San Francisco’s mission district, and they source the ingredients locally from northern California. They use numerous local purveyors, which I love! 3000 20th St, San Francisco, CA 94110. (415) 826-7004.
The Salmon Crudo atop a smooth sauce, in addition to fennel, crisp pear, and fresh chile
The Charred Octopus chilled and placed upon fresh heirloom tomatoes, padron, and a black olive breadcrumb. This paired with the Pilsner Urquell, which was quite hoppy with hints of sweet honey. Definitely enjoyable and fitting with the dish pairing.
The creamy Toasted Wheat Agnolotti Dal Plin filled with short rib, and tossed in a pine mushroom brown butter sauce.
To wrap up the evening on a sweet note, we enjoyed the Crispin Reserve The Saint, which was a perfect pairing due to the apple aromas and sweet maple.