Chef Adam Dulye & George Wendt at the GABF

October 1st, 2009

George Wendt - Norm from Cheers

Chef Instructor Adam Dulye got to meet a lot of people but a highlight for him and all the CSR students was meeting George Wendt (Norm from Cheers). George ate and drank his way through the Farm to Table Pavilion and I was told his favorite was the bison two ways. Below is the menu from Farm to Table Pavilion plus an interview with Chef Adam with Examiner.com

Chef Adam Dulye at the Farm to Table Pavilion at the GABF (click to watch menu)

GABF Farm to Table Menu

Roasted Cherry Tomato and Burrata Bruschetta-Steamworks Third Eye Pale Ale

Terrine of Rabbit with Pheasant and Sour Cherry-Boulevard Two Jokers Double Wit

Chilled Corn Soup with Pepper Relish and Chile Oil-Boulevard Long Strange Tripel

Cassoulet of Rabbit-Deschutes Hop Trip

Confit of Pork with Sage and Macerated Peaches-Deschutes The Dissident

Duo of Bison. Roasted Rib-Eye and Braised Shortrib with Carmelized Brussel Sprouts-Great Divide Fresh Hop and Yeti Stout

Confit of Lamb with Polenta and Fig Jam- Clipper City Uber Pils and Oxford Organic Amber

Smoked and Braised Pork Cheek with Grits and Guacamole-Left Hand Sawtooth Ale and Porter

Corn Cupcake with Brown Butter Honey Buttercream-Steamworks Conductor

Spiced Biscuit with Peaches