Beer vs. Wine Dinner

at the Duck Club Restaurant

For centuries, the debate has raged between beer vs. wine, and now it will be put to test in a very special dinner that will let you decide!


On August 27th, the Duck Club Restaurant will add a twist to its beer and winemaker dinner series by pitting the beer and wine against each other in a special tasting menu prepared by executive chef Chuck Courtney.


Stone Brewing Company and its co-founder Greg Koch will represent the beer side of the debate against Joel Gott Winery and sommelier Chris Siconolfi, to determine which beverage pairs best with a specially prepared "Marco Polo Spice Route" menu.

During the four-course meal, each dish will be paired with a Joel Gott wine selection and a Greg Koch-chosen beer. Once the diners try both the beer and wine, they'll fill out a scorecard, and results will be tabulated and announced at the end of the dinner.

Join us for this exceptional event on August 27, 2010!

Reservations are required. Please call 925-283-7108.

$99 per person, excluding tax & gratuity

Our Executive Sous Chef Jon Avalos' Introduction

Executive Sous Chef Jon Avalos joined The Lafayette Park Hotel and Spa in September of 2006. He brought with him a lifetime of admiration for food. At a very young age, Chef Jon started experiencing the vibrant flavors of the culinary world. With his mother by his side, she assisted him in appreciating the quality of fresh produce right from their family garden. Chef Jon was born and raised in the Bay Area, and has the privilege of sharing his culinary expertise with his two young daughters, who love to assist in the kitchen, just as he did when he was young.



Chef Jon graduated from the California Culinary Academy in San Francisco, California. He has had the privilege of working with first class establishments such as The French Laundry, Boulevard and Ritz Carlton Hotels.


One of his favorite recipes to share, Roasted Golden Beets


1 Bunch Fresh Golden Beets
2 tbls. Olive Oil
Fresh Ground Salt & Pepper


1. Remove tops from Beets, clean and rinse
2. Place Aluminum foil in baking pan,
3. Place beets centered on foil
4. Drizzle Olive Oil and season with S&P
5. Wrap beets in foil to seal at top
6. Bake approximately 30 minutes at 325
7. Beets will be cooked when a skewer or knife is inserted with little resistance.
8. Remove skin immediately with paper towel while hot.
Toss in your favorite salad or pair with Salmon or Char