Annual Chile & Beer Dinner

Annual Chile & Beer Dinner


Each year we look forward to the 70 mile trip to Tierra Vegetables where we meet brother/sister team Lee and Wayne James, tour their beautiful farm and pick through the most flavorful peppers we can get our hands on. Relying upon sustainable farming practices in an excellent climate for what has been over thirty years now, Lee and Wayne grow more than twenty varieties of chilies and sweet peppers each year. Eric Tucker and his team select the finest specimens of the harvest and create a delicious 5 course menu at the beginning of each Fall. Because we want Bell Pepper and Naga Jolokia lovers to be able to sit at the same table, we let you control the capsaicin while we quench your thirst with a delicious specialty beer pairing..

This year we are fortunate to have Master Cicerone Nicole Erny with us for the dinner! Nicole was the youngest person and first woman to become a Master Cicerone in 2011 and now she is one of only thirteen people with the certification. She will pair a range of fabulous beer with Eric's menu and will be on hand to talk beer throughout the evening.




Black Eyed Pea Fritters

mango habanero sauce, tamarind-pohah chutney, foraged salad, 

 pickled sweet habenero

beer pairing: Fruitlands, Modern Times Beer, San Diego, Ca.



toasted corn hominy, Asian pear, blue oyster mushrooms, 

 leche de tigre, green corn masa husks

beer pairing: Berkeland Belgian Style Golden Strong, 

Hoi Polloi Brewing, Berkeley, Ca. 



Indian Spiced Eggplant Flatbread

 stuffed eggplant, eggplant-chile chutney

beer pairing: Weihenstephaner Vitus, Bayerische Staatsbrauerei Weihenstephan, Freising, Germany


choice of:

Chile Relleno

roasted poblano, melty cheese, roastd corn, pumpkin seed chorizo, eggy batter, 

sweet pepper shelling bean guisado, tomatillo salsa

beer pairing: Salvation, Russian River Brewing Company, Santa Rosa, Ca.


House Made Chow Fun

Xo sauce, maitake mushroom, Dan's extra hot DanDan, ants climbing a tree, smashed cucumber with Ma La spices, tea smoked yuba, foraged Tierra Vegetables, a peck of pickled peppers

beer pairing: Summer Sweater, Temescal Brewing, Oakland, Ca.


Chocolate Chile Ganache Torte

chocolate-sweet Habenero anglaise, espresso syrup, smoked chile- caramel swirl icecream, gianduja mousseline, candied bird beak chile,

beer pairing: J.W. Lees Harvest Ale (Port Cask), J.W. Lees & Co Brewers Ltd., 

England, United Kingdom

3 HOT sauces TBD!

cooling libations TBD!

Annual Chile & Beer Dinner

Wednesday September 13, 2017

Reservations available from 5:30pm-9:00pm 

5-course prix fixe menu 

$60/person; $18/optional beer pairing (excluding tax/gratuity)

Please reserve through our website or call our host for a reservation 510.735.9459


May 31 Latin Themed Winemaker Dinner with Page Mill!

Join us Wednesday, May 31 for a Latin themed Late Spring wine dinner withPage Mill Winery! The family business began making wine in 1976 at the base of the Santa Cruz Mountains and moved in 2004 to the local and under-appreciated Livermore Valley.

Owner/Winemaker Dane Stark will be present to talk about each wine (seven wines because there were too many delicious choices!) and Eric will not only prepare each course for you but will also talk about why he chose to create each course for each wine pairing.

Page Mill Winery's focus is "peace through wine, one glass at a time" and we respect their "recycling is good but reusing is better" philosophy.

This dinner will be held at 6:30pm on our covered & heated back patio. 

Space is limited!




AMUSE: Rose of Grenache

Abalone Mushroom Agua Chile

coconut, sea lettuce, rose petal


ONE: Chardonnay 2014

Corn Fritter & Esquites 

guajillo chile, mayonnaise, Mexican herbs


TWO: Merlot 2013


avocado leaf scented black bean puree, tortillas, 

tempeh chorizo, avocado


THREE: Cabernet Sauvignon 2014

Roasted Morel & Grilled Oyster mushroom Tacos

cherry salsa, sage crema, charred spring onion


FOUR: Grenache, Syrah, Petite Sirah 2015

Black Garlic Fresh Pasta

black lentil picadillo,  chile chilhuacle negro 


FIVE: Port & White Port

Chocolate Cherry Marquise

hazelnut meringue, cherry compote, chocolate chile soup, 

hazelnut mousseline


Latin Themed May Winemaker Dinner

Wednesday, May 31

6:30pm seating (only) on our covered & heated patio (until 9:30pm ish)

$85/person includes 5 courses & Page Mill wine pairing

please reserve by sending an email to and note if anyone in your party has food allergies or special requests, thank you!

May 25 Beach Party!

Join us May 25th for our first ever BEACH PARTY! You can expect to see beach balls, umbrellas, a sand bar, things that float, cocktails inspired by Jersey Shore, Cabo & Waikiki...and the following menu which may change slightly due to great ideas piling up left and right. East Coast, West Coast, Alameda, Ocean, Island--all beaches included...and you're all invited. Break out your beach wear (see Dylan for an example of appropriate attire) and we will too--can't wait!


Appetizer Trio

chili cheese frito pie

clams casino

freid mozzerella with spicy marinara



Poke Salad

24 hour roasted watermelon, beets & edamama, 

sriracha mayonaise, iceberg lettuce



(all served with with drunken beans, buttered vegetable medley & potato-tempeh bacon salad)

choice of

Point Pleasant Loaded Carrot Italian Sausage Sandwich

spicy peppers & onion, provolone, grilled rabe, green garlic aioli, and more... 


Baja Tacos

deep fried tequila, orange & chile marinated tofu, slaw, 

pickled onions, wabo sauce


West Coast Cioppino

mushrooms, sausage, corn, artichoke, 

spicy tomato broth, brown rice pilaf, garlic bread, basil pesto



Venice Beach Ice Cream Bar

fresh fruit & superfood toppings 

(including but not limited to blueberries, stone fruit caramel, spirulina sunshine sprinkle, chia seed, goji berry & pumpkin seed granola, ginger-ginseng chocolate sauce, acai power powder, strawberry puree, coconut crumble...)

Beach Party 2017

Thursday, May 25th

$42/person; 4-course Prix Fixe Menu 

$18/children under 12 (half portion)

(regular dinner menu not available)

Reservations available 5:30pm-9:00pm

Taco Tuesday April 25!



$5 Per Taco or Prix Fixe $30

SAMPLE MENU (from March, will change but same format)

Spring Pozole Rojo

escarole, gigante beans, grilled nopales, cabbage, cilantro & lime     

$7.95 / $14.95


Little Gem Salad

roasted garlic & sunflower ranch dressing, crisped capers, 
sunflower seed-nori crumble    

Choose two of the following tacos: 

Rice Crusted Cauliflower chipotle aioli, avocado 
Black Lentil& Grilled Maitake Chorizo
pickled onion & cabbage
Brazo de Reina chard masa dumpling filled with toasted pumpkin seeds & tofu cheese  habanero-tomato sauce 


Jackfruit Sundae
jackfruit ice cream, mezcal pastry cream, chocolate-chile syrup, dulce de leche, candied macadamia nut crumble, maraschino cherry 

choice of hibiscus margarita, draft beer or kombucha


Easter Sunday Brunch

We couldn't be more excited about all of the spring produce coming in and are putting together a special three course prix fixe menu for brunch on Sunday, April 16!

Menu Sneak Peek: (subject to small changes)

Easter Brunch


choice of:

Little Gem & Baby Kale Salad

green garlic-poppy seed cashew ranch dressing, crisped capers, 

sunflower seed-nori crumble


Grilled Asparagus

meyer lemon hollandaise, crisp shallots



choice of:

Seared Smoked Tempeh

spring vegetable fricasse, creamy heirloom polenta


CornmealCrusted Cauliflower Sandwich

beet hummus, grilled spring onion, harissa aioli


French Toast

roasted pineapple compote, sweet tofu butter, warm maple syrup, 

pumpkin seed granola


choice of:

Strawberry-Poppy Seed Shortcake 

meyer lemon clotted cream, rhubarb syrup


Chocolate Almond Brownie

vanilla ice cream, candied almonds, caramel sauce

Easter Sunday Brunch

April 16, 2017


$30/prix fixe menu (before tax & gratuity)

(regular brunch menu also available)

Please reserve through our website or by calling our host 510.735.9459

Spring Organic Wine Dinner

Spring Organic Wine Dinner

Join us Thursday, April 27th for an all organic wine dinner with long time friend Michelle L'Don of Mountain People's Wine Distributing, Inc, the leading organic wine distributor in California for over twenty years. Their mission includes a belief in working "with small family wineries, importers, and farmers who are committed to producing the highest quality organic wine while caring for the planet and the palate"


John and Nicole Bojanowski purchased the fifteen acre Clos de Gravillas more than twenty years ago and began then their journey of making wine to best reflect their vineyards' limestone gravel terroir where grapes have been grown for hundreds of years. The winery lies just south of the Black Mountains in the Minervois region of southwestern France and its nearly 1000' elevation provides both cool evening winds and hot summer temperatures necessary for retaining acidity and balancing it. 

Eric & Ariana are thrilled to pair 5 courses---sure to include fava beans, spring onion, artichokes, asparagus, strawberries, rhubarb and possibly morel mushrooms--with these complex, balanced and organic French wines. 

This dinner will be held at 6:30pm on our covered & heated back patio. 

Space is limited!


Spring Organic Wine Dinner

Thursday, April 27

6:30pm seating (only) on our covered & heated patio (until 9:30pm ish)

$75/person includes 5 courses & organic wine pairing

please reserve by sending an email to and note if anyone in your party has food allergies or special requests, thank you!


Factory Farming Awareness Coalition Year End Gala!

The Factory Farming Awareness Coalition is excited to invite you to their fourth-annual Year-End Gala this Saturday, December 10!
Enjoy hors d'oeuvres & drinks, and mingle with wonderful people during the celebration reception from 3:00-4:30pm. 
At the reception, we'll hear from honored guest Michele Simon, founder and Executive Director of the Plant Based Foods Association.
Afterwards, join us for a VIP Dinner featuring Millennium's award-winning gourmet cuisine, and a chance to mingle with FFAC's new Board of Advisors, from 5-7:30pm.