Get your brew and cioppino on at Fabian’s Beer Week dinner

Beer Week dinner at Fabian’s Italian Bistro will feature Sierra Nevada beers.
Beer Week dinner at Fabian’s Italian Bistro will feature Sierra Nevada beers. Courtesy Sierra Nevada

Sacramento has gone from Cow Town to Beer City, with new breweries opening their taps and filling growlers at a rate that’s difficult to keep up with. Pair that with beer-centric events happening with thirst-quenching frequency, and we have a party.

Which leads to the Northern California Brewers Guild’s sponsorship of Sacramento Beer Week from Feb. 27 through March 9.

Of course, dozens of breweries and restaurants will offer special tasting menus during the festival. Included is one of our go-to’s, Fabian’s Italian Bistro and its Farm To Fork Beer Dinner, in conjunction with Sierra Nevada Brewing Co. and the Center for Land-Based Learning. Representatives from both will answer guests’ questions about all-things beer and farming.

Chef Tom Patterson has devised a five-course menu sourced from local ingredients, and will pair them with hand-crafted beers from Sierra Nevada. Start sipping at 6 p.m. Feb. 28 at Fabian's in the Almond Orchard center, 11755 Fair Oaks Blvd., Fair Oaks. Tickets are $60 each; buy them by phone (916-536-9891) or in person at the restaurant. Part of the proceeds will benefit the Center for Land-Based Learning.

Now to the menu:

Reception: Choice of Torpedo Extra IPA, Pale Ale or Nooner Pilsner

First course: Marin Camembert cheese, whole-grain mustard, pear and toasted rye bread paired with Ruthless Rye

Second: drunken cherries demi-glace and boar sausage risotto, with Hop Hunter

Third: cioppino with mussels and prawns in lobster broth with roasted fennel aioli, with Terra Incognito

Fourth: Snake River Farms American Kobe flank steak with hop-infused farro and balsamic pancetta jam, with Estate Homegrown Ale

Dessert: Bigfoot Barleywine cinnamon gelato with chocolate butterscotch bread pudding, with barrel-aged Bigfoot Barleywine Ale.

Call The Bee’s Allen Pierleoni, (916) 321-1128. Follow him on Twitter @apierleonisacbe.