Additional Ticket Required- tickets were randomly placed into ticket orders.

Join chefs local Colorado farmers, and small, independent brewers in this intimate setting. Created to add another option to learn about how well craft beer pairs with local food, attendees will sample craft beers paired with foods sourced from local farms and ranches. This educational focused Farm to Table Pavilion is arranged to facilitate meaningful discussions with farmers, chefs and brewers, who share similar philosophies on choosing specific ingredients to enhance their products. Chefs, farmers and craft brewers, will serve ingredients deliberately chosen, prepared, cooked and brewed to showcase the high quality flavors available from small independent producers. Attendees will discover how much fresh, local foods have in common with craft beer from small and independent breweries. Located in the Upper Lobby D area, walk through the festival to the back wall (right side doors). Participation is limited to 250 lucky GABF attendees (tickets were randomly placed into ticket orders). Participating Breweries Boulevard Brewing Co. Deschutes Brewery Great Divide Brewing Co. Left Hand Brewing Company Steamworks Brewing Co. Clipper City Brewing Co. Participating Chefs Adam Dulye, Culinary School of the Rockies, Boulder Eric Skokan, Black Cat, Boulder Kyle Mendenhall, Kitchen, Boulder Charles Hayes, Vin 48, Beaver Creek A Note from the Chef The selections were made not only for the food consideration but also to have a varied style of beers available to those who enter the pavilion. Over the course of the last two weeks, we have been working with Colorado farmers and ranchers as well. We have a row of greens specifically planted just for this event, two whole lambs that will be served confit, fresh pork belly, spent grain finished beef, Colorado bison, heirloom tomatoes, petit potatoes and much more. This event happens to run parallel to Colorado's peak harvest season. Each component of the dish will evoke a different reaction. Instead of the usual cut, contrast, or compare charts that ask the taster to identify one, we will develop layers within each pairing and highlighting different senses throughout the tasting. Cheers, Chef Adam Duyle Culinary School of the Rockies