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Foodography: the Farm-to-Table Pavilion at GABF

The spread from Fruition.
The spread from Fruition.
Laura Shunk

At an extra $55 on top of the $60 you spend to get into the Great American Beer Festival, the additional cost for the ticket to the Farm-to-Table pavilion is a little hard to swallow. But each year we attend, we're more convinced that it's worth it: It's a meal ticket, a respite from the chaotic beer hall in the Colorado Convention Center and a chance to sample some geeky beers all at once.

This year's event was the best (and best organized) yet, featuring some stellar bites from local chefs as well as samples from restaurants from Chicago, San Francisco and Portland, which, for the first time in the pavilion's three-year history, were able to grab tables among the Colorado eateries.

Once the restaurants and breweries had been established, brewers decided what they'd be pouring and paired up with chefs, who had to come up with a food pairing to go with the beer.

"Sour said cured meat to me," says Theo Adley, executive chef of the Pinyon in Boulder, who cured country ham and wrapped it over pickled watermelon to go with Jolly Pumpkin's Weizen Bam, a saison with some tartness thanks to wild yeast. Other chefs created dishes they hoped would bring out flavors they tasted in the beer or worked with brewers to come up with something inspired by them.

Last night, twelve restaurants and twelve breweries presented a total of 24 beers and 24 food pairings. And if you weren't there, here's a taste of what you missed:

A chef from the Kitchen plates appetizers to pair with Dogfish Head beers.
A chef from the Kitchen plates appetizers to pair with Dogfish Head beers.
Laura Shunk
Pastry filled with chicken liver mousse sided with plum mostarda from The Kitchen paired with Dogfish Head Palo Santo.
Pastry filled with chicken liver mousse sided with plum mostarda from The Kitchen paired with Dogfish Head Palo Santo.
Laura Shunk
Tuna ceviche on wonton chips from Lola.
Tuna ceviche on wonton chips from Lola.
Laura Shunk
The duck confit from Fruition paired with Cigar City Brewing Tocobaga. That's a spoonful of Fruition Farms sheep's milk ricotta on the side.
The duck confit from Fruition paired with Cigar City Brewing Tocobaga. That's a spoonful of Fruition Farms sheep's milk ricotta on the side.
Laura Shunk
A chef from Chicago's Signature Room plates cheesecake to pair with Brooklyn Brewery chocolate stout.
A chef from Chicago's Signature Room plates cheesecake to pair with Brooklyn Brewery chocolate stout.
Laura Shunk
The Pinyon's brewer's yeast-covered and harvested porcini popcorn paired to Jolly Pumpkin's Luciernaga. It was made vegan at the request of the head brewer.
The Pinyon's brewer's yeast-covered and harvested porcini popcorn paired to Jolly Pumpkin's Luciernaga. It was made vegan at the request of the head brewer.
Laura Shunk
A chef from San Francisco's Monterey Fish shucks oysters to pair with Real Ale Brewing Company's brews.
A chef from San Francisco's Monterey Fish shucks oysters to pair with Real Ale Brewing Company's brews.
Laura Shunk


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