Blue Corn Brewery’s Chef D talks about the beauty of beer and food pairings

Back in January, I attended Defrost Fest at Blue Corn Brewery. It was another excellent event put on by the Southside brewpub, which turned out to be a gathering of locals and even a “who’s whom” of the Santa Fe beer industry. It was an event in grand form, featuring a lot of amazing food and a lot of quality cask beer. And for their first time running this type of brewfest in their dining space, Blue Corn did extremely well. It all went smoothly for the guests, and everyone had a great time. It was a night of beer-tasting and merrymaking, but it was also Thursday at the Brewer’s Table and that meant that Chef D was once again serving up his beer-inspired (and beer-infused) treats from Shepherd’s Pie potato skins to malted crème brûlée. Between commanding the kitchen and dishing out some of his most delicious delectables to date, I pulled Chef David Sundberg aside to find out what’s the deal with pairing beer and fo

…