SAVOR provides an occasion to elevate the conversation around the relationship between craft beer and food via a pairing menu designed by an award-winning culinary team led by Chef Adam Dulye, executive chef at the Brewers Association.
Executive Chef of the Brewers Association
At the forefront of beer and food pairing, Dulye is a graduate of the Culinary Institute of America Hyde Park and has helmed several kitchens in craft beer-centric locations such as Boulder and Vail, Colorado and Portland, Oregon. Dulye is the co-author of the CraftBeer.com Beer & Food Course and The Beer Pantry: Cooking at the Intersection of Craft Beer and Great Food.
Additional culinary team members will be added as they are confirmed.