Every year, SAVOR features scores of classic and innovative pairings that highlight the glorious interplay between beer and food. The mastermind behind these mouthwatering mashups is Adam Dulye—a decorated chef who quite literally wrote the book on beer and food. (The book is called the Beer Pantry; purchase a copy here.)
Chef Adam was the chef-owner of the beer-forward restaurant The Abbot’s Cellar, a James Beard Award semi-finalist, a San Francisco Chronicle Top 100 restaurant, and one of the first and most celebrated fine dining restaurants in America that focused on craft beer. After 10 years of coordinating Paired (née Farm-to-Table Pavilion) at the Great American Beer Festival in Denver, Colorado, he was named executive chef to the Brewers Association in 2015. For the past few years, he’s exclusively been running culinary programs like SAVOR, and small and independent beer/brewery dinners around the world (Paris, London, New York, Stockholm, Berlin, Tokyo).
As festivals go, SAVOR is a small and intimate gathering. However, the task of creating nearly 200 pairings is more than any single chef can tackle on their own. That’s why Chef Adam assembles a team of talented peers to help him create the menu. This year’s roster is a veritable who’s who of culinary movers and shakers:
- Chef Marc Vetri, Vetri Cucina
- Chef Mike Friedman, The Red Hen
- Chef Nathan Anda, Red Apron Butchery
- Chef Nathan Miller, Nathan Miller Chocolate
- Chef Kyle Mendenhall, Arcana
- Chef Gavin Fine, Fine Dining Restaurant Group
- Steve Redzikowkski, Oak at Fourteenth
- Sean Clark, El Moro Spirits and Tavern
- Brad Daniels
All of this is to say, if you’re looking to delight your senses and explore the nearly limitless potential of beer and food, SAVOR is the place to be. Chef Adam will see to it.