CS+TSE Spotlight: Beverage GardenCS+TSE Spotlight: Beverage Garden

Join us in the Beverage Garden on the tradeshow floor for a bespoke tasting experience—only open to ticket holders—that will inform the myriad ways you approach beverages and how they are built, garnished, and served. Walk the garden and compare cocktail bitters (i.e., not all bitters of the same "flavor" taste the same!), sample garnishes, assess Bloody Mary mixes, and enjoy a signature cocktail to round out your experience, among other tastes. Each day offers a different learning experience as well:

Why Wine? Why Not? Elevate Your Catering Offerings Beyond Food with Chef Thao Moore

Wednesday, February 26 • 3:30 pm - 5:00 pm • $149

Featured education with wine pairings: 3:45 - 4:30

Food and wine! We hear this term frequently, but how much do you REALLY know about wine? The world of wine can be intimidating, but it doesn't have to be! Chef Thao Moore is WSET Level 3 Wines Certified from Napa Valley Wine Academy. In this session, you will sample beautiful wines that won't break your (or your client's) budget. Thao will break down the basics of wine education and discuss how you can take wine to the next level in your business offerings to include VIP wine and dinner pairings or teach wine classes. You will walk away with knowledge that will help elevate your company and brand. Learn, laugh, and get inspired!

Crafting Cocktails: Taste, Flavor, and Cost Insights with Johnson & Wales University's Dean Mistretta

Thursday, February 27 • 1:30 pm - 3:00 pm • $149

Featured education with non-alcoholic cocktail pairings: 1:45 - 2:30

This workshop explores the art and science of creating cocktails, delving into the key aspects of taste testing and flavor profiling and their impact on the financial costing of two approaches: Ready-to-Drink (RTD) cocktails and bartender-prepared cocktails. Participants will learn to identify the nuanced differences in flavor complexity, ingredient balance, and consistency between these methods, while also uncovering surprising similarities in sensory evaluation techniques.

Attendees will experience taste testing and flavor profiling firsthand, gaining tools to assess drink quality and market appeal. The workshop will then examine the cost dynamics of RTD cocktails—optimized for scalability and shelf stability—contrasted with the real-time craftsmanship and ingredient variability of bartender-prepared beverages. Financial considerations, including ingredient sourcing, preparation time, and wastage, will be analyzed to help caterers make informed decisions based on customer preferences and operational goals.

By blending sensory science with financial analysis, this workshop equips professional caterers with actionable insights to enhance their cocktail offerings, streamline production, and elevate the customer experience in a competitive market. Whether catering events or managing bar services, attendees will leave with strategies to balance creativity, quality, and profitability.

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