Widely recognized for his keen beer and food pairing ability, Chef Adam Dulye (pronounced “doo-lee”) creates dynamic dishes that complement the distinct flavor profiles in craft beer. As co-owner and chef of The Monk’s Kettle and The Abbot’s Cellar, he educates guests on the compatibility of fine beer and contemporary cuisine.
Prior to joining the team at The Monk’s Kettle, the Culinary Institute of America graduate helmed several kitchens in craft-beer centric locations such as Boulder, Vail, CO and Portland, OR, garnering the attention of beverage trade media and industry organizations, including the Brewers Association.
Chef Adam Dulye (credit: Foodie Chap/Liam Mayclem)
Dulye first started speaking with future business partners Nat Cutler and Christian Albertson in late 2010. At the time, Cutler and Albertson were looking to make a change to their food program at The Monk’s Kettle and were interested in learning more about Dulye’s background. It was during a visit to San Francisco that Dulye realized they shared similar philosophies on craft beer representation and the business of running a restaurant. Dulye took over The Monk’s Kettle kitchen in January 2011, overhauling the menu to complement Cutler and Albertson’s extensive beer selection. Dulye’s cuisine at The Monk’s Kettle is characterized as farm-fresh tavern fare that can be enjoyed as a light snack, or as part of a multi-course dinner. “I love when someone has that ‘aha’ moment and really understands what we’re doing and they ‘get’ the reason behind a beer pairing. That’s a great moment.” says Dulye.
In July 2012, Dulye took a new approach to beer and food with the opening of The Abbot’s Cellar. A fine dining destination, Abbot’s Cellar is dedicated to food and beverage pairing with a focus on American cuisine, craft beer, and wine. Acting as a driving force for the entire staff, Dulye says, “At The Abbot’s Cellar, we take the conversation further when interacting with diners to guide them towards the ideal beer, wine and food pairing.” Dulye and his team execute a daily changing ‡ la carte menu as well as four-course tasting menu featuring recommended beer pairings.
Outside The Monk’s Kettle and The Abbot’s Cellar, Dulye is the Culinary Consultant for the Brewers Association, leading the culinary side of several events including SAVOR: An American Craft Beer and Food Experience and the Farm to Table Pavilion at the Great American Beer Festival.
We met at Abbots Cellar over a few brews for our Foodie Chap chat.
HAPPY 2nd ANNIVERSARY – Abbots Cellar and best to Chef Adam and his merry band of culinary monks. Stop by the Valencia Street hot spot for a brew and really good eats next time you are in the hood.
Enjoy the podcast!
KCBS Foodie Chap Podcast:
(credit: Foodie Chap/Liam Mayclem)
Chef Adam Duyle’s Pheasant, Morel Mushroom Risotto & Blackberries
For the pheasant (or sub with skin on chicken breast or duck breast)
4 each pheasant breast, skin on chicken breast or duck breast
2 Tbsp olive oil
2 sprigs thyme
2 clove garlic
Salt and pepper
Pre-heat oven to 350
1. Mince the garlic and chop the thyme
2. Combine with olive oil and rub on pheasant
3. Season with salt and pepper and rest for 15 minutes at room temperature
4. In a medium sautè pan over medium heat place 1 T olive oil and the pheasant skin side down in the pan
5. Place the pheasant in the oven skin side down for 15-20 minutes
6. Remove and rest for 5 minutes before serving over risotto
For The Risotto:
6 cups vegetable or chicken stock
2 Tbsp olive oil
1/2 pound shiitake or trumpet mushrooms, sliced
1/2 pound morel mushrooms
1 shallot, minced
1 1/2 cups arborio rice
1/4 cup white wine
2 Tbsp butter
Salt and pepper to taste
1. In a saucepan, warm the broth over low heat.
2. Warm 1 tablespoon olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
4.Remove from heat, and stir in mushrooms with their liquid and butter. Season with salt and pepper to taste.
For The Blackberry Garnish
1 pint blackberries
2T sherry vinegar
1/4 chicken or veal stock
1. In a small saucepan heat the sugar over medium heat until it begins to caramel.
2. Add the vinegar, stock, and 1/2 of the blackberries
3. Reduce by half over a low simmer
4. Garnish with whole blackberries as well on the plate