One of the highlights of GABF this year was the Farm to Table pavilion.  Powered by the promise of class credit for students at the Culinary School of the Rockies, each table presented a series of beer and food pairings highlighting local producers. Setup in a separate area with great windows looking of a Colorado sunset, it was a welcome reprieve from the madness of the convention floor.  The food was most good, with a few bright spots such as the corn soup and braised pork cheek, were standouts.  The beer choices were exceptional, and a few of the pairings were a pleasant surprise.  In particular: Bison two ways with Great Divide’s Fresh Hop IPA.

Brewers Association: this is a winner of an idea. Expand on it next year!  Also, maybe have the Homebrew Chef teach these kids a few things about cooking with beer?

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

Tags: gabf

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