SUNDAY, MAY 21, 2017

12:30 p.m. – 12:50 p.m. – Slushies for Summer

Andrew Olsen, Bluestem

Nothing's better than a cold drink on a hot summer day. Andrew Olsen of Bluestem will demonstrate wine slushies a trendy sophisticated frozen drink option to add to your menu.

1:40 p.m. - 2:00 p.m. - The Whole Negroni Family

Tony Abou-Ganim, The Modern Mixologist

Toast la dolce vita with Modern Mixologist Tony Abou-Ganim as he demonstrates variations of the classic Italian cocktail that is at the heart of a world-wide celebration known as Negroni Week.

2:15 p.m. - 2:35 p.m. - Kitchen Scrap Cocktails

Nate Cayer, I|O Godfrey

Creativity goes a long way when serving up cocktails, just ask Chef Nate Cayer of IO Godfrey. Chef Nate demonstrates how to utilize any and everything in the kitchen to make delicious, homemade cocktails.

2:50 p.m. - 3:10 p.m. - Taste How Scotsman’s Original Chewable Ice Can Improve Your Bottom Line
Sponsored by Scotsman Ice

Russell Davis, Scotsman

Stop by the BAR Main Stage to watch celebrity mixologist Russell Davis mix it up with Scotsman ice. Sample creations featuring Scotsman nuggets, "The Original Chewable Ice®," in drinks such as the Choco Nugget, a sweet concoction created with acid phosphate and nugget ice for an effervescent effect. You’ll also learn how Scotsman’s award-winning manufacturing, advanced product functionality and customer-pleasing ice forms can positively impact your operation.

3:30 p.m. - 5:00 p.m. - Star of the Bar

5:30 p.m. - 5:50 p.m. - Breaking into Craft Spirits with Breakthru Beverage

Allie Kim and Brian Roman, Breakthru Beverage

Breakthru Beverage Craft Spirits Specialists, Allie Kim and Brian Roman, present an in-depth discussion on the powers behind Mexcal and the unique value this spirit can offer to your bar or restaurant. Sponsored by Breakthru Beverage.

 

MONDAY, MAY 22, 2017

12:30 p.m. - 12:50 p.m. Tequila Cocktails

Brian Van Flandern, Creative Cocktail Consultants

Join celebrity mixologist and author of Tequila Cocktails Brian Van Flandern for a premium cocktail experience.  Sponsored by Maracame Tequila.

1:05 p.m. - 1:25 p.m. - See How Scotsman Cube Ice Increases Customer Satisfaction Sponsored by Scotsman Ice

Russell Davis, Scotsman

Celebrity mixologist Russell Davis is shaking it up with Scotsman ice at the BAR Main Stage today! One featured drink Russell will be making is the Sage Cube, a delicious cocktail mixed with crystalclear, slow-melting Scotsman cubes and cherry preserves. You’ll also discover how choosing Scotsman can increase your bottom line with state-of-the-art technology, a variety of ice forms and excellent product performance.

1:40 p.m. - 2:00 p.m. - Breaking Into Craft Beer with Breakthru Beverage

Dave Kahle, Breakthru Beverage

Breakthru's Master Cicerone, Dave Kahle, explores current style trends in the beer world and the battle between local vs. national brands. Sponsored by Breakthru Beverage.

2:15 p.m. - 2:35 p.m. - Sensational Spirits South of the Border

Sam Lyden, Presidio

Sam Lyden, lead bartender at Presidio, explores lesser-known spirits of Mexico from mezcal to sotol.

2:50 p.m. - 3:30 p.m. - Mixology Demo, Charles Joly

3:45 p.m. - 4:05 p.m. - Breaking into Wine with Breakthru Beverage

Julie Jacobsen and Mary Ellen Hogan, Breakthru Beverage

It's Rosé All Day! Breakthru Beverage presents an in-depth discussion on the wine category and accelerating trend of rosé. Sponsored by Breakthru Beverage.

4:20 p.m. - 4:40 p.m. - Amuse-Booze

Chris Gerber, Maple & Ash

Kicking off a meal with a complimentary bite to eat is a staple of many fine-dining establishments. Join Maple & Ash's Chris Gerber as he demonstrates liquid, boozy versions of the single, bite-sized hors d'oeuvre.

5:00 p.m. - 5:20 p.m. - Magic Mixology: Smoked Cocktails

Eric Trousdale, Arbella

Showmanship has always been a part of any good bartender's cocktail program. Arbella's lead bartender, Eric Trousdale teaches the fundamentals behind the creating a smoked cocktail and the tricks behind turning any drink into a magical experience using everything from dry ice to liquid nitrogen.

 
 
"Primarily what restaurateurs are really looking for right now is how they can increase their business productivity and profitability with pairings."

Brian Cantwell President, Cantwell Endres Ventures