The Food Seen

On today’s THE FOOD SEEN, Adam Dulye is the chef behind San Francisco bars Monk’s Kettle and The Abbot’s Cellar. There he serves menus of food & beverage pairings, exalting beer as the drink of choice. Growing up in Kansas City, a place that celebrates burnt ends, Adam’s first beer was not a Budweiser, but instead a local Boulevard Wheat. From party balls in culinary school, Guinness for après-ski on the slopes of Aspen, to his hop exposure in Portland OR, beer had yet to have a place at the table. Large mass production of “big beer” watered down the market for craft brews, but it was on top of a mountain in Vale in the middle of winter, while serving a venison dish, and opportunely sipping a Steamworks Brewing Steam Engine Lager, that snowballed everything. This started a series of beer dinners, which lead Adam working with The Great American Beer Festival, the single largest beer event in the country, helping them put together a tasting event at the Farm to Table Pavilion which pairs a chef with a brew