Photo from Monk’s Kettle website.
The ~MONK’S KETTLE~ has hired a new chef, Adam Dulye, from Boulder, Colorado. He has trained in kitchens in the US as well as France, working at the Caribou Club in Aspen, Wildwood in Portland, and The American in Kansas City. Most recently, he was the executive chef at the Manor Vail Resort, and prior to that, at Devil’s Thumb. He’s known for his craft pairing dinners (even doing one at the James Beard House), and has been involved in a number of beer festivals. Dulye begins in mid-January, and will be creating a new menu while staying true to the Monk’s Kettle’s gastropub theme.
But in the meantime, The Kettle will be celebrating their third anniversary by tapping six very special cellared kegs, five of which will have bottled vertical partners offered by the glass. They will also be offering a selection of 15 cellared bottles on their newly re-minted “vintage list.” It all starts tonight, Tuesday December 14th—but please note The Kettle will be opening a bit later than normal (at 5pm).