events

PANEL DISCUSSIONS & SPIRITED DINNERS

panel discussion then paired dinner with the best in the 'biz

SEMINARS & COCKTAIL CLASSES

learn how to sip, shake, make & more from friends of the industry

[OUR 2025 PANELISTS]

Sother Teague

Professional Barman at Amor y Amargo, host of "The Speakeasy" Podcast
and author of "I'm Just Here for The Drinks" among others.

Shaun Golan

Chef/Owner at Via Emilia - a finalist in the 2023 & 2024 CRazies, 2023 Wine Spectator Award for Excellence - and frequent traveler to Italy to purvey authentic Italian cuisine in Mystic, CT.

Hannah Chamberlain

Home Bartender, Author - "How to Be a Better Drinker" and internet creator of series like “Drinking Wherever Bartenders Tell Me To" among others.

David Wondrich

Industry veteran drinks Journalist, Barroom Historian & Author of "Imbibe!" and "Punch: The Delights (and Dangers) of the Flowing Bowl" among others.

David Standridge

Executive Chef at The Shipwright’s Daughter, 2024 James Beard Award winner for Best Chef, Northeast, devotee to environmental stewardship, and local, sustainable fishing practices.

Shannon Mustipher

Spirits educator, cocktail consultant, expert on the topic of rum and cane spirits, Author of "Tiki: Modern Tropical Cocktails", founding member of the Cane Club Collective, and writer with publications in Punch, Esquire, New York Magazine, Liquor.com and more.

Reneé Touponce

Chef/Owner of The Port of Call and Oyster Club, 2024 James Beard Award Finalist for Outstanding Chef, 2023 James Beard Award Finalist for Best Chef Northeast, Chef of the Year at the 2022 CRazies Awards - bringing a multicultural background to sustainable cuisine while paying homage to the coastal heritage of New England.

Oscar Simoza Miszlai

Boston bar scene legend for his work at Johnny D's & Silvetone, Director of Spirits at BCB3 Hospitality and The Wig Shop and James Beard Foundation Outstanding Professional Cocktail Service Semifinalist.

Ken Arnone

Executive Chef at Jealous Monk, chef and professor at the Culinary Institute of America and one of only 72 to hold the title of Certified Master Chef - a recognition of his exceptional skill, dedication, and mastery in the culinary arts.