Adam Dulye's guest appearances

Adam Dulye

THE FOOD SEEN

Stop & Taste Conversations - New Holland Brewing

The DC Beer Show

Beer Me!

Good Beer Matters Podcast

Greg Engert

Theresa McCulla

Alison Roman

Jody Williams

Adam Perry

Jon Bonné

Richard Betts

Joe Campanale

Tom Colicchio

Sean Brock

Tom Douglas

Matthew Lightner

George Weld

Pichet Ong

Sara Jenkins

OwlTail

DC Beer’s Richard speaks with the Brewers Association (BA) Executive Chef Adam Dulye about his work to promote the value and compatibility of craft beer and cuisine. Chef Adam also gives a preview of what to expect at this year’s SAVOR (which will be held on May 15 at the Anthem).The Art of Food and Beer PairingsChef Adam is a longtime chef who always had an appreciation for beer. He began collaborating with the BA on food and beer pairings over a decade ago for the annual Great American Beer Festival. His work with BA grew over time, and he eventually became BA’s Executive Chef in 2015. As Executive Chef, Adam leads BA’s efforts in preparing food and beer pairings for major events across the country. He also engages in educational programs and training sessions to teach craft breweries and restaurants about the art of food and beer pairings. Chef Adam is proud that a growing number of American restaurants now offer beer pairing recommendations on their menus. A New Venue for a Growing EventThe National Building Museum has been a great host for BA’s annual SAVOR event over the past several years. With SAVOR's continued growth, however, it needed a location change. This year, SAVOR will take place at the popular DC concert hall, the Anthem. Chef Adam is excited to work in this state-of-the-art building that will allow his team to be more creative and flexible.What to Expect at This Year’s SavorSAVOR 2020 will continue the tradition of offering great craft beer paired with great food from across the country. This year, 118 breweries will be represented--an all-time high. What’s more, 42 percent of these breweries are joining Savor for the first time. Chef Adam believes that 2020 will be SAVOR’s most wide-ranging and creative beer scene yet.Chef Adam is thrilled that the local DC food scene continues to increase its involvement in SAVOR. This year will include participation from Mike Friedman of local DC restaurants The Red Hen and All Purpose. SAVOR is also offering a VIP area, where four chefs (including Friedman) will be making one-off pairings at their own separate stations. Outside of the VIP area, the entire crowd will enjoy a diverse set of about 65 menu items. This year’s menu has a heavy focus on vegetable dishes and tropical offerings.SAVOR tickets go on sale to the general beginning Wednesday, February 19. Be sure to buy your ticket for one of the best DC beer events of the year!You can catch up on all the DC Beer Show episodes here, and subscribe to our weekly newsletter, the DC Beer Weekly Pour. Thanks to our monthly supporters  Brad Stengel Matt Winterhalter Bill and Karen Butcher Jordan Harvey Brandy  Justin Broady Thor Cheston Stephen Claeys Matt B Julie Verratti Bill DeBaun 

DC Beer’s Richard speaks with the <a href="https://www.brewersassociation.org/" rel="nofollow" target="_blank">Brewers Association</a> (BA) Executive Chef <a href="https://www.brewersassociation.org/author/dulye/" rel="nofollow" target="_blank">Adam Dulye</a> about his work to promote the value and compatibility of craft beer and cuisine. Chef Adam also gives a preview of what to expect at this year’s <a href="https://www.savorcraftbeer.com/" rel="nofollow" target="_blank">SAVOR</a> (which will be held on May 15 at the <a href="https://www.theanthemdc.com/" rel="nofollow" target="_blank">Anthem</a>). The Art of Food and Beer PairingsChef Adam is a longtime chef who always had an appreciation for beer. He began collaborating with the BA on food and beer pairings over a decade ago for the annual <a href="https://www.greatamericanbeerfestival.com/" rel="nofollow" target="_blank">Great American Beer Festival</a>. His work with BA grew over time, and he eventually became BA’s Executive Chef in 2015.  As Executive Chef, Adam leads BA’s efforts in preparing food and beer pairings for major events across the country. He also engages in educational programs and training sessions to teach craft breweries and restaurants about the art of food and beer pairings. Chef Adam is proud that a growing number of American restaurants now offer beer pairing recommendations on their menus.  A New Venue for a Growing EventThe National Building Museum has been a great host for BA’s annual SAVOR event over the past several years. With SAVOR's continued growth, however, it needed a location change. This year, SAVOR will take place at the popular DC concert hall, the <a href="https://www.theanthemdc.com/" rel="nofollow" target="_blank">Anthem</a>. Chef Adam is excited to work in this state-of-the-art building that will allow his team to be more creative and flexible. What to Expect at This Year’s SavorSAVOR 2020 will continue the tradition of offering great craft beer paired with great food from across the country. This year, 118 breweries will be represented--an all-time high. What’s more, 42 percent of these breweries are joining Savor for the first time. Chef Adam believes that 2020 will be SAVOR’s most wide-ranging and creative beer scene yet. Chef Adam is thrilled that the local DC food scene continues to increase its involvement in SAVOR. This year will include participation from Mike Friedman of local DC restaurants <a href="http://www.theredhendc.com/about/" rel="nofollow" target="_blank">The Red Hen</a> and <a href="http://allpurposedc.com/" rel="nofollow" target="_blank">All Purpose</a>. SAVOR is also offering a VIP area, where four chefs (including Friedman) will be making one-off pairings at their own separate stations. Outside of the VIP area, the entire crowd will enjoy a diverse set of about 65 menu items. This year’s menu has a heavy focus on vegetable dishes and tropical offerings. SAVOR tickets <a href="https://www.savorcraftbeer.com/" rel="nofollow" target="_blank">go on sale</a> to the general beginning Wednesday, February 19. Be sure to buy your ticket for one of the best DC beer events of the year! You can catch up on all the DC Beer Show <a href="https://dcbeer.com/podcast/" rel="nofollow" target="_blank">episodes here</a>, and <a href="https://mailchi.mp/f0be3a32ee91/theweeklypour" rel="nofollow" target="_blank">subscribe to our weekly newsletter</a>, the DC Beer Weekly Pour. Thanks to our monthly supporters <ul> <li>Brad Stengel</li> <li>Matt Winterhalter</li> <li>Bill and Karen Butcher</li> <li>Jordan Harvey</li> <li>Brandy </li> <li>Justin Broady</li> <li>Thor Cheston</li> <li>Stephen Claeys</li> <li>Matt B</li> <li>Julie Verratti</li> <li>Bill DeBaun</li> </ul>

A Conversation with BA Executive Chef Adam Dulye

Adam Dulye came by to chat about SAVOR (tickets on sale now, June 1+2, right here in D.C.), a recent beer dinner in Paris, and his new book: "The Beer Pantry"

Adam Dulye came by to chat about SAVOR (tickets on sale now, June 1+2, right here in D.C.), a recent beer dinner in Paris, and his new book: "The Beer Pantry"

Beer and Food Pairings with Adam Dulye

On today's episode of THE FOOD SEEN, Adam Dulye, Executive Chef of the Brewers Association, authored THE BEER PANTRY (thebeerpantry.com), as a guide to cooking FOR beer, not just WITH it. It breaks down craft beer into 6-PACK of flavor profiles (Crisp &amp; Clean, Hoppy &amp; Bitter, Malty &amp; Sweet, Rich &amp; Roasty, Fruity &amp; Spicy, and Sour, Tart, &amp; Funky), which a parallel a palatable lexicon that also describes the foods that best pair with them. Think Grilled Clams with Spicy Corn and Garlic Aioli with a nice refreshing Pilsner. Chicken Thighs with Crispy Yukon Potatoes and Braised Kale with a piney Pale Ale. Chocolate Devil's Food Cake with Mini Stour Milkshakes. This is not your normal pub grub; this is hand-crafted cooking for better made beers. The Food Seen is powered by Simplecast

On today's episode of THE FOOD SEEN, Adam Dulye, Executive Chef of the Brewers Association, authored THE BEER PANTRY (<a href="http://thebeerpantry.com" rel="nofollow" target="_blank">thebeerpantry.com</a>), as a guide to cooking FOR beer, not just WITH it. It breaks down craft beer into 6-PACK of flavor profiles (Crisp &amp; Clean, Hoppy &amp; Bitter, Malty &amp; Sweet, Rich &amp; Roasty, Fruity &amp; Spicy, and Sour, Tart, &amp; Funky), which a parallel a palatable lexicon that also describes the foods that best pair with them. Think Grilled Clams with Spicy Corn and Garlic Aioli with a nice refreshing Pilsner. Chicken Thighs with Crispy Yukon Potatoes and Braised Kale with a piney Pale Ale. Chocolate Devil's Food Cake with Mini Stour Milkshakes. This is not your normal pub grub; this is hand-crafted cooking for better made beers. The Food Seen is powered by <a href="https://simplecast.com" rel="nofollow" target="_blank">Simplecast</a>

Episode 348: The Beer Pantry with Adam Dulye

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 &amp; 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 aprÃ¨s-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 brewery, Logsdon Farmhouse Ales Seizoen Bretta with duck confit cherry macaroons, Three Floyds hoppy beers with cuttlefish pasta. He also coordinates SAVOR an American Craft Beer and Food Experience, an upcoming festival to be held in Washington DC, which highlights beer and food pairings past chocolate with stout and mussels with Belgian wit. Plus, who doesn’t need a drink on TAX DAY? This program was sponsored by GreatBrewers.com.   “I can’t remember a winemaker ever telling me how they make a wine – but I remember every brewer explaining how they make their beer.” [33:00] –Adam Dulye on 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 &amp; 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 aprÃ¨s-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 brewery, Logsdon Farmhouse Ales Seizoen Bretta with duck confit cherry macaroons, Three Floyds hoppy beers with cuttlefish pasta. He also coordinates SAVOR an American Craft Beer and Food Experience, an upcoming festival to be held in Washington DC, which highlights beer and food pairings past chocolate with stout and mussels with Belgian wit. Plus, who doesn’t need a drink on TAX DAY? This program was sponsored by <a href="http://www.GreatBrewers.com" rel="nofollow" target="_blank">GreatBrewers.com</a>. <h4></h4> “I can’t remember a winemaker ever telling me how they make a wine – but I remember every brewer explaining how they make their beer.” [33:00] –Adam Dulye on The Food Seen