Farm to Table Pavilion

culinary2 Join a who’s who of celebrated chefs and small & independent brewers from around the country in this intimate setting located just off the main hall. Created to provide an opportunity to taste how well craft beer pairs with food, attendees will sample craft beers paired with foods designed and prepared by chefs from around the country. Special releases—beers served here are available only in the pavilion and not in the festival hall!

Enjoy small plates and craft beer pairings and engage in meaningful discussions with chefs and brewers, who share similar philosophies on choosing specific ingredients to enhance their products. New this year: a raw bar with fresh seafood flown in daily, provided by Monterey Fish Company.

Located in the Upper Lobby D area, walk through the festival to the back wall (right side doors). Participation is limited to 500 ticket holders each night plus guest chefs, media and a few surprise visitors each evening. Separate ticket required for entrance.

2011 Farm to Table Breweries and Beers

Allagash Brewing Company | Allagash Black & Allagash Tripel

The Brooklyn Brewery | Brooklyner Weisse & Brooklyn Black Chocolate Stout

Cigar City Brewing | Tocobaga & Jose Marti

Dogfish Head Brewery | Olde School & Palo Santo

Funkwerks | Funkwerks Saision & Funkwerks White

Jolly Pumpkin Artisan Ales | Weizen Bam & Luciernaga

Maui Brewing Co. | Maui Mild Onion & Mana Wheat

Mother Earth Brewing | Tripel Overhead & Dark Cloud

Nebraska Brewing Company | Barrel Aged Apricot Au Poivre Saison & Barrel Aged Hop God

Oakshire Brewing | Harvest Ale & Wild Evil

Real Ale Brewing | Real Ale Oktoberfest & 15th Anniversary Ale

Three Floyds Brewing | Moloko & Gumballhead

2011 Farm to Table Chefs

Adam Dulye | The Monks Kettle, San Francisco, CA
Has cooked at the James Beard House in New York

Alex Seidel | Fruition, Denver, CO
One of Food & Wine magazine’s best new chefs in 2010

Charles Hays | Vin 48, Vail, CO

Paul Kasten | Wildwood, Portland, OR

Jamey Fader | Culinary Director, Big Red F and chef/owner of Lola
5280 Magazine’s Denver Chef of the year, 2004 & 2005

Jorge de la Torre | Dean of Culinary Education, Johnson & Wales University

Kyle Mendenhall | The Kitchen, Boulder, CO

Mike Sheerin | The Trencherman, Chicago, IL
One of Food & Wine magazine’s best new chefs in 2010

Pat Sheerin | Signature Room, Chicago, IL

Theo Adley | The Pinyon, Boulder, CO

Tom Worthington | Monterey Fish Company, San Francisco, CA

chefADAM2 Adam Dulye (left), Chef at The Monk’s Kettle and Abbot’s Cellar in San Francisco, returns to Colorado for GABF week to once again head up the culinary program in the Farm to Table pavilion. We are excited to once again provide you with this incredible opportunity to enjoy a delicious selection of craft beer and food pairings.

	Kitchen provided by Viking.
	Culinary assistance provided by the students of Johnson & Wales University – College of Culinary Arts in Denver.