Did you get tickets to the Farm to Table Pavilion? If not, don’t sweat it—check out the menu to inspire your next beer dinner!

If you are going to be enjoying the Pavilion on Thursday or Friday night, you’re in for a treat. The GABF’s chef consultant, Adam Dulye, has cooked up an amazing menu. He is chef/owner at San Francisco’s The Monk’s Kettle and The Abbot’s Cellar, with a degree from the Culinary Institute of America in Hyde Park.  Dulye works with brewers to push the envelope on craft beer and food pairing, with the most notable example an invitation to present a beer pairing dinner at the James Beard House in New York.

He’s teamed up with some of the countries great craft breweries to produce a menu of pairings ranging from the traditional—oysters and stout—to the unusual, like tête de cochon and a farmhouse ale. Even if braising the contents of a pig’s head is beyond your culinary talents, you’re sure to find flavor pairing ideas that will inspire you in your home kitchen.