PAIRED® GABF Chef Information

July/August Commitment to Paired 2022 is Due
Week of August 15 Breweries are introduced to their chefs.
Beers sent to chefs.
If beer isn’t available detailed tasting notes are sent via email.
August 15-September 9 Breweries and Chefs are posted online.
Tasting notes or beer samples must be received by chefs.
Menus are due to Adam Dulye.
Please note common allergens: peanuts/tree nuts, dairy, wheat, fish/shellfish, eggs, soy.
September 3 Last day to request offsite kitchen space.
September 9 Menu and beers posted to GABF website. (subject to change)
Wednesday, October 5 9:00 am – 4:00 pm : Paired kitchen open for prep and deliveries
Thursday, October 6 PAIRED SESSION @ GABF
9:00 am – Kitchen Opens
3:30 pm: Load in completed. No exceptions.
4:45 pm – Paired Photo
5:00 pm – Chefs and staff at Paired tables
5:30 pm – Doors Open
9:00 pm – Event Ends
9:05 pm – Place décor, equipment and supplies under the tables for linen refresh.
10:00 pm – Festival ends
Friday, October 7 PAIRED SESSION @ GABF
10:00 am – Kitchen Opens
3:30 pm: Load in completed. No exceptions.
5:00 pm – Chefs and staff at Paired tables
5:30 pm – Doors Open
9:00 pm – Event Ends
9:05 pm – Pack up personal belonging. Items left overnight are tossed.
 10:00 pm – Festival ends/Load-out Begins
Saturday, October 8 8:00 am – 11:00 am –  Refrigerated truck load-out.

Paired features celebrated chefs and small/independent brewers from around the country in an intimate setting located just off the main festival hall. Chefs are paired with breweries and encouraged to collaborate on beer and food pairings that create a unique experience for attendees. Each brewery brings two special/rare beers and each chef creates two small bite dishes to pair with those beers.

Paired is a VIP area for which patrons purchase an additional ticket. Attendees are encouraged to interact with chefs and brewers to learn about your skills.

Prepare a minimum of 400- 500 pieces for each dish, for each night. That is 2,000 pieces in total.

Thursday


  • Menu item #1 x 500 pieces
  • Menu item #2 x 500 pieces
  • Total = 1,000 pieces

Friday

  • Menu item #1 x 500 pieces
  • Menu item #2 x 500 pieces
  • Total = 1,000 pieces

A large kitchen is built inside GABF to assist you in prepping amazing dishes for Paired. It includes the following equipment and basic supplies:

  • 3-sink basin dish-washing system
  • Four convection ovens
  • Two outdoor grills
  • Hot boxes
  • Cold boxes
  • Prep tables
  • Kitchenaid mixers
  • Vitamix blenders
  • Salt
  • Pepper
  • Olive oil
  • Kitchen towels
  • Sheet trays
  • Bowls
  • Chaffing pans & sterno
  • Gloves
  • Aluminum foil
  • Plastic Wrap
  • Platters
  • Food picks
  • Compostable plates
  • Portion cups
  • Spoons
  • Forks
  • Napkins

If you need additional supplies or special equipment, please to request them as soon as possible (no later than September 4).

If you need offsite kitchen space, please email Chef Adam as soon as possible.

Per the Fire Marshal, NO OPEN FLAMES OR DEEP FAT FRYING ARE ALLOWED. Please keep this in mind if you are bringing your own cooking equipment. You may fry on top of an induction burner in the kitchen if the oil is shallow.

  • We will have at least one volunteer per table to assist with any needs of each chef.
  • Dishwashing and Porter staff are also available to help you.

Badges

  • Wednesday/Thursday of GABF Week: Call or text Adam Dulye when you arrive at the Colorado Convention Center.
  • Do not lose your badge. They will not be replaced.
  • All badges allow access to all four sessions of GABF. Please join in the fun on either Saturday session.

Load-in

Wednesday & Thursday: 9:00 am-3:00 pm 

  • See Chef Load-in Map for getting your supplies to the Colorado Convention Center.
  • Anyone dropping off more supplies that they can carry must enter the building from Stout Street at the West Shuttle Entrance.
  • Call Adam five minutes before you arrive so we can schedule someone to meet you with a cart.
  • Look for GABF Signage at the load-in doors.
  • Building security will let you in if GABF staff have not arrived yet.

Load-out

Friday

  • 9:05 pm: Chefs may break down table-tops and pack kitchen supplies.
  • 10:00 pm: Load-out to docks begins when the festival ends.
  • Bring your car to the loading dock.
  • See Chef Load-in Map

Thursday, October 6

  • 9:00 am: Paired kitchen opens
  • 3:30 pm: Load in completed. No exceptions.
  • 4:45 pm: Paired Group Photo
  • 5:00 pm: Chefs at tables
  • 5:30 pm: Doors open
  • 9:00 pm: Event ends*
  • 9:05 pm: Place décor, equipment and supplies under the tables for linen refresh.

* Please manage your bites throughout the evening. All food should be available until at least 8:30 pm.  

Friday, October 7

  • 10:00 am: Paired kitchen opens
  • 3:30 pm: Load in completed. No exceptions.
  • 5:00 pm: Chefs at tables
  • 5:30 pm – Doors open
  • 9:00 pm – Event ends
  • 9:05 pm – Pack up personal belonging. Items left overnight are tossed.

* Please manage your bites throughout the evening. All food should be available until at least 8:30 pm.  

  • Each table group is made up of four tables arranged in a square.
  • Each table is counter height (6’x30”x42”).
  • Tables are draped with black linen and are refreshed overnight.
  • Brewers have about half of the front table for set-up and beer service.  
The remaining back and side tables are for the chefs to plate and display the food.
  • At the end of the night please remove table decorations, equipment and supplies to store underneath tables.
  • Table-top signs are made for each dish and pairing and any allergen information.
  • There is a hanging banner at each table with signage showcasing the brewery, chef, and restaurant.
  • Table decorations are provided by the chef and brewers.
  • Branded décor, like a table cloth or POS, is not allowed.

Adam Dulye- adam@brewersassociation.org or cell 303.915.0876