Valentine’s Day Dinner with Fieldwork Brewing at The Half Orange

V-dayDinner
buy your tickets here.

Sure, lots of restaurants do special prix fixe dinners on Valentine’s Day. But for a Valentine’s Day beer dinner with the sexiest new brewery in the East Bay, you have to come to the Half Orange.

We’re hosting our friends at Fieldwork Brewing for a 6 beer, four-course (plus a couple treats) dinner. It’s 45 bucks (including tip/service), and it starts at 6:00pm.

It’s on Valentine’s Day.

Here’s the menu

– Amuse –
Black Thai Porter

– 1st Course –
Ascender IPA
paired with pomelo salad & scallop crude

– 2nd Course –
Rancher Farmhouse Ale
paired with Posole Ramen, quail egg, shies, chicken skin cracklins

– 3rd Course –
Delta Hoppy Red
paired with smoked lamb kalbi, ancho sauce, guajillo chimichurri

– Palate Cleanser –
Chocolate Milk Brown

– Dessert –
Amarilloweisse
Chapssal, dark chocolate, passionfruit ganache

You can buy tickets here.

VDay

SF Beer Week: East Oakland Beerstravaganza with Ale Industries and Beast Oakland at The Half Orange, Wednesday January 27

Join Ale Industries — “Just Another Brewery From East Oakland”, Beast Oakland, and us on Beer Week’s hump day, for a celebration of beer, food, beer, beer and East Oakland. Oh, also, it’s before and during a Warriors home game, so you can stop on your way to the game or watch it with us.

Morgan and the gang from Ale Industries will be on hand, of course, to chat beer and Oakland with you. And they’ll be pouring these beers:

Beast Oakland – kolsch-style ale produced in collaboration with Beast Oakland
East Bay IPA – Probably the most popular IPA, and certainly the localist, beer we sell at The Half Orange. Great label/tap handle, too.
This Is The Shit That Killed Elvis – barrel aged brown ale, probably did not actually kill Elvis
Golden State of Mind – California tea beer, a gruit made with chamomile, orange peel, and coriander
Pink Drank – American wild (sour) blonde ale with raspberries
Cherry Kush – my go-to beer for refreshment, day or night. A gruit with tart cherry juice added.
Aussie Kiss – sour golden ale dry hopped with Australian Galaxy Hops

For food we’ll be featuring Buckets of Buches — fried chicken necks with your choice of sauce — Korean Fried Chicken, Kimchi Waffles, and macaroni salad, and anything else we think of. Our full menu will be available as well.

Beast Oakland will be in the house with their fantastic gear on offer, too. Basically this is an event you can’t miss. We’ll see you here!

SF Beer Week: Parade of Pork and Lagers with Ol’ Republic Brewery at The Half Orange, Sunday January 24

Pork&Lagers

Join us and Ol’ Republic Brewery at the Half Orange on Sunday, January 24 for our inaugural Parade of Pork and Lagers. We’ll all be in our beer garden serving:

Pork Poutine
Pork Confit Nachos
Porkburgers slathered in pork chili (add bacon!)
Pork belly tacos
Pulled pork sandwich
Anything you want, fried in lard!
Pigskin (NFL Playoffs on the outdoor and indoor TVs)

And Ol’ Republic’s killer lagers including:

HELL BEER Helles-style lager
FONTIER AMBER California common
DUNKEL dark lager (new special release!)
BLÄK black lager
LUCKY JOE IPA (totally not a lager!)

We’ll start at 11am, our full brunch and regular menus will be available also, and the football games start at noon. The brewers from Ol’ Republic (they’re in Nevada City, just up the freeway a bit) will be here enjoying your company and their beer. Admission is free. We can’t wait to see you!

SF Beer Week: Dinner with “Beer and Soul”‘s Sayre Piotrkowski and Chef Marcus Krauss at Salsipuedes

Back to our roots! Salsipuedes Chef Marcus Krauss pairs with “Beer and Soul”‘s Sayre Piotrkowski for a 4-course dinner featuring 8 beers — a mix of aged and fresh beers — from some of the best breweries in the West. If you went to the original Salsipuedes pop-up in December 2014, you got a taste of Sayre and Marcus working together. Here’s what they’ve got in store this month:

COURSE ONE: 1903 vs. 1904

“1903,” Craftsman Brewing, Pasadena, CA Pre-Prohibition Style American Lager
“1904” Brasserie St. James, Reno, NV American Brett Beer
Paired with: Roasted poussin, jalapeno cornbread, Thai basil coconut milk

COURSE TWO: “Death and Taxes” vs. “Fall Back”

“Death and Taxes,” Moonlight, Santa Rosa, CA black lager
“Fall Back,” Craftsman, Pasadena, CA sour black ale
Paired with: heirloom beans, wild mushroom, Japanese turnip

COURSE THREE: “Frontier Amber” vs. “Ursa Minor”

“Frontier Amber,” Ol’ Republic, Nevada City, CA Amber California Common/Steam Beer
“Ursa Minor,” Craftsman, Pasadena, CA Tart California Biere De Garde
Paired with: dairy bavette steak, sweet chili beef jus

COURSE FOUR: “Triple White Sage” vs. “White Downs”

“Triple White Sage”, Craftsman Brewing Co, Pasadena, CA Belgian Style Tripel with Hand-Harvested Aromatic White Sage
“White Down,” Brasserrie St. James, Reno NV Tart Saison with Butternut Squash and White Sage and Spices
Paired with: fennel-rosemary microwave sponge cake, Mexican candied squash, pine cream.

This dinner is Monday, January 25. We’ll have two seatings.

6:15 seating $59
8:45 seating $79 (this seating includes an additional tasting of barleywines)
Ticket prices include food, beer, tax and tip.

Buy your tickets here. See you then!

The Half Orange Oakland Restaurant Week 2016 Menu: $20 for 3 Courses

Oakland Restaurant Week is just around the corner! Specifically it’s from January 14-24, 2016. Here’s what we’ll be offering at The Half Orange:

THE HALF ORANGE RESTAURANT WEEK MENU: 3 courses for $20

Each restaurant week order includes a house made iced tea or house made lemonade, or substitute any of our draft beers for $3.65.

* = vegetarian selection

1st course, choose one

Vegan Chili *
Skillet Green Beans *
Plancha Buns (house made sausage or shiitake mushroom*)
Winter Salad *
Corn Dog Tots

2nd course, choose one

Grass-fed beef burger & fries
Sausage Sandwich & chicken chicharrones
Portobello Burger & fries *
Country Cubano
Shrimp Fenix (Ensenada-style shrimp tacos)
Fried Chicken Sandwich & Macaroni salad
Korean Fried Chicken & Kimchi Waffle
Harvest Pancake *

Dessert

Nutella parfait with local berries* (and optional cinnamon chicharron crumbles)

split menu charge: $8

Salsipuedes Restaurant Week menu, 3 courses for $30

Oakland Restaurant Week is Jan 14-24, 2016. Here’s what we’ll be serving at Salsipuedes!

SALSIPUEDES OAKLAND RESTAURANT WEEK MENU – $30

Each restaurant week order includes a house made agua fresca
or substitute any of our draft beers for $4 or any of our wines for $6

1st course, choose one

BUTTER CLAMS on the half shell, trout roe, chicken cracklins, tiger’s milk, schmaltz
BEEF TONGUE sea urchin, cactus, seaweed, green salsa
TIRADITO black cod, yuzu ponzu
WEDGE SALAD seared butter lettuce, tomato, creamy dressing
SEARED ALBACORE burnt honey, castelfranco radicchio, smoked pepper

2nd course, choose one

OCTOPUS MELT BAO oregon shrimp, chicharrones
WINTER VEGETABLES kefir farmer’s cheese, black garlic bagnacauda
PORK STEAK charred cipollini onions, sourgrass chimichurri
DROWNED FRIED CHICKEN TORTA wakame kimchi

Dessert

HOUSE MADE CHURROS house made roasted almond ice cream

Split menu charge: $10

Beer Dinner with Fieldwork Brewing at Salsipuedes, Sunday January 3

We’ve decided to provide the best “soft landing” we could imagine to your New Year’s weekend — a beer dinner at Salsipuedes with our friends from Fieldwork Brewing, a new brewery in Berkeley who are killing it.

We’re going to have special Sunday hours for this, starting at 4pm and going until 9pm. No reservations necessary, just walk on in. In addition to the beer dinner selections, we’ll have some favorites from our regular menu available, too, plus a full roster of wine and cider.

Here’s the beer pairings for the night. Each pairing is $16, or you can buy all four for $49.

Watershed XPA: A bone-dry Extra Pale Ale with a massive tropical nose due to double-IPA levels of dry-hopping. Pairing: Smoked mackerel, citrus, chili.

Ancient Mariner: a Gose style of beer from Germany, highlighting both traditional flavors and ingredients from Baja California, including lime, maize and salt. Pairing: Masa fried cod, pickled vegetables, guajillo cream.

Black Thai: Porter beer with the rich character of Thai Tea, the bold profile of Espresso, and a chewy boba-inspired mouthfeel. Pairing: Porchetta with yuzu and red miso, bergamot abalone rice.

Amarilloweisse: tart Berliner weisse saison with Amarillo hops. Pairing: Hibiscus meringues with amarillo hop cream.

See you at Salsipuedes on the 3rd!

SF Beer Week Event: Belgian Brunch with Cleophus Quealy at The Half Orange, Sunday Jan 31

On the final day of SF Beer Week — Sunday, January 31 — come and join us brunch at The Half Orange’s beer garden, with our friends from Cleophus Quealy. Beer delights will include:

* Fig Barleywine
* Maple Tripel
* Strawberry/rhubarb sour
* Sweet Henrietta (coffee milk stout)

Paired food will include Belgian (Brussels) waffles, nutella pancakes with strawberries, our full regular brunch menu, and full lunch menu. The event will go from 11am to 3pm. I hope you can make it.

Salsipuedes Beer Dinner with Ale Industries, December 2

beer-aging barrels at Ale Industries

beer-aging barrels at Ale Industries

We’re pleased to be hosting our friends from Ale Industries* at Salsipuedes on Wednesday, December 2, for a unique beer dinner showcasing some of their lesser-known specialty beers. We’re highlighting fruits and spices for this one, so think of it as your holiday fruitcake. But way more delicious, and with beer.

Owner/brewer Morgan Cox from AI will be on hand, pouring these beers:

Pink Drank sour blonde with raspberries aged in oak barrels (6.0%) paired with grilled puntarelle and shrimp

La Niña Fresa a spontaneously fermented Farmhouse Ale brewed following the same process as Tepache, which is a traditional fermented beverage originating in Mexico City. The naturally occurring brettanomyces and lactobacillus on the skin of the pineapple converts this ale into a wonderful and lightly tart, refreshing beer (4.2%) paired with sturgeon al pastor and fermented potato flatbread

Weisse Edict this strong white ale is dry and spicy with notes of cinnamon; aged 9 months in whiskey barrels (8.0%) paired with Peking quail

Cherry Kush California native tea beer (a gruit — made with no hops) with tart cherry juice (4.4%) paired with churros and house made ice cream

Because we share your fear of commitment, we do beer dinners a little differently than most folks. No reservations needed, no tickets, just come on in. Each pairing is $15, try one or try them all. Or you can buy all 4 pairings for $40.

We’ll see you here!

—-

* Our neighborhood brewery in East Oakland that, as of this writing, has yet to sell itself to a major corporation for a billion dollars.

The Return of Green Beans

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So these old friends are back — now at the Half Orange. Grilled local green beans in a ginger-shoyu marinade. This is the first dish I ever put together for sale in a restaurant, about 11 years ago; fortunately it’s been pretty popular over that time.

I hope you enjoy having it at The Half Orange.