On todays THE FOOD SEEN, Adam Dulye is the chef behind San Francisco bars Monks Kettle and The Abbots Cellar. There he serves menus of food and beverage pairings, exalting beer as the drink of choice. Growing up in Kansas City, a place that celebrates burnt ends, Adams 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 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 doesnt need a drink on TAX DAY? This program was sponsored by GreatBrewers.com. I cant 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