Tales From an Urban Chef

This was probably one of the most challenging beer dinners I’ve done with The Monk’s Kettle. It’s also the last one I will be doing with Monk’s. We parted ways amicably yesterday which leaves me unemployed but hopeful for my future and where it takes me which now my options are many. This was also one of the prettiest beer dinners I’ve done not because of the plate composition but the absolutely wonderful photographs Sonya Yu took of my food. Her presence at my dinners will be truly missed. I hope she will be given the opportunity to highlight the next chef at Monk’s and show everyone how talented her camera eye is. Please enjoy these photos of my food and how much fun we had creating this great beer dinner. Who knows what I will write about next but it’s going to be an interesting one. -Chef Kevin Kroger

1st Course Red Seal Ale paired with a Loch Duart Salmon Mousse with Fresh Lemon Zest and Micro Peppercress

2nd Course La Merle Saison paired with County Line Harvest Chicories, Peony Grapes, Valencia orange Segments, a Tangerine Vinaigrette and a Bohemian Creamery Caproncino Goat Cheese

3rd Course Pranqster Belgian Strong Ale paired with Pan Seared Hawaiian Ono Wahoo, Pumpkin Risotto Cake, a Roasted Tomatillo Sauce and Fried Okinawan Sweet Potato Chips

4th Course Brothers Thelonious Abbey Style Ale paired with a Slow Braised Pork Shank, Whipped Yukon Gold and Parsnip Puree and a Brothers Thelonious Fig Demi Glace

5th Course Old Rasputin Stout paired with a Cowgirl Creamery Mt.Tam Triple Cream, TCHO Chocolate Almond Bark, Old Rasputin Balsamic Reduction and Toasted Metropolis Bigio

6th Course North Coast Anniversary Ale paired with a Fresh Peach Tart with Three Twins Organic Madagascar Vanilla Bean Ice Cream

Shots of food plating…