In the not-so-distant past, a cold beer was something to drink after a long, hard day while wine dominated fine dining. But, that’s all changing. My next guest is a chef who teaches us, not only how to pair good beer and food, but how to put good beer into our food.
Good food and experiences are no longer reserved for the wealthy or the privileged. Anyone who wants to learn how to put flavors together will have the keys to creating incredible experiences. Thank you to Chef Adam Dulye for all of his work in leading this charge.
Show Links
Liquid Bread podcast with Master Cicerone®, Rich Higgins – Oyster Stouts
The Beer Pantry Co-authored by Adam Dulye
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