This is the Hobbit.
It is located at 2932 E. Chapman Avenue
Orange, CA 92869 |
George and Lynn. |
John and Sandy. |
George sure seems to be enjoying the hors d'oeuvres |
The evening begins with hors d'oeuvres in the Hobbit's well stocked wine cellar. There are more than a dozen different epicurian delights from which to choose. |
Normally, hor d'oeuvres are served with champagne. But tonight, beer is the beverage of choice. Our first beer was Hoegaarden Belgium Weiss. Its a lightly hopped, unfiltered wheat beer with subtle hints of corriander and orange peel. |
And what is a wine cellar without wine. The Hobbit's cellar contains hundreds of vintages ranging from $20 to $1000 per bottle. |
Sandy is sampling the artichoke dip. Mmmmm Mmmmm. |
John and George toast a fine beer. |
Here we are seated at our table anxiously awaiting our first entree. |
And here it is, smoked beer braised duck leg. It was served with Red Seal Ale, a crisp beer with a hoppy aroma, grapefruity taste and deep caramel color. |
After the braised duck leg, there was a short intermission during which guests may stroll around the restaurant, or even visit the kitchen. Here is the Hobbit's kitchen with Chef Harry Mason slaving away. Keep up the great work Harry! |
Here is one of the Hobbit's several dining rooms. Our next course was coriander crusted pork loin served with peppered mashed potatoes. The beer served with this course was Fullers 1845 Cask Conditioned Ale. This is a very malty beer with a strong chocolate taste and just a hint of coffee and walnut. |
Our final course was dessert, an Almond Ganache Torte with Caramel Sauce. It was very rich and was served appropriately with a very rich beer, Rogue X-S Imperial Stout. This beer has a rich black color, a strong coffee/chocolate taste with a heavy black patent maltiness. The beer is sweet but not hoppy and is lightly carbonated. |
Here is the Executive Chef and Owner Michael Philippi with his wife Deborah. Thanks for a great time. See you next year. |