PAIRED L.A. features scores of classic and innovative pairings that highlight the glorious interplay between beer and food. The mastermind behind these mouthwatering mashups is Adam Dulye—a decorated chef who quite literally wrote the book on beer and food. (The book is called The Beer Pantry.)
Adam was the chef-owner of the beer-forward restaurant The Abbot’s Cellar, a James Beard Award semi-finalist, a San Francisco Chronicle Top 100 restaurant, and one of the first and most celebrated fine dining restaurants in America that focused on craft beer. After 10 years of coordinating Paired (the Farm-to-Table Pavilion) at the Great American Beer Festival® in Denver, Colorado, he was named executive chef to the Brewers Association in 2015. For the past few years, he’s exclusively been running culinary programs like SAVOR℠: An American Craft Beer & Food Experience, and small and independent beer/brewery dinners around the world (Paris, London, New York, Stockholm, Berlin, Tokyo).
PAIRED L.A. is a small and intimate gathering that invites casual conversation with brewers and chefs, as well as unhurried savoring. However, while the event is small by festival standards, the task of creating scores of unique pairings is enormous. That’s why Chef Adam assembles a team of talented peers—more than 20 culinary movers and shakers—to help him create a menu that explores the intricacies and possibilities of beer and food, with each chef bringing their own expertise and creativity to bear.
All of this is to say, if you’re looking to delight your senses and explore the nearly limitless potential of beer and food, PAIRED L.A. is the place to be. Chef Adam and his team will see to it.