Explore the Dynamic Exhibit Hall at Catersource + The Special Event

Receptions and happy hours where a simple “hello” to a fellow attendee often leads to an engaging discussion, business contact, or even a new friend.

Fun and enlightening festivities, tastings, and competitions show you the most creative food designs, cocktail R&D programs, and more!

We’ve got hundreds of cutting-edge suppliers from specialty foods to trending tech to design, transportation, and more—ready to help you wow your clients and customers.

Wednesday, February 26 • 3:30pm - 5:00pm • $125

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

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

Thursday, February 27 • 1:30pm - 3:00pm • $125

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

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

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.

Discover the variances in flavors and ingredients when you compare various ginger beers side-by-side.

From spicy to vegetal, thick to thin—you can decide which mix will play well with your next brunch event…and epic garnish tower!

The base of many a classic cocktail, this fortified wine can be dry (white/clear) with herbaceous notes or sweet (red) with floral and/or citrus notes.

Enter the realm of cocktail seasoning: flavors that impart notes of floral, bark, citrus, and other botanicals in the same way that we add salt and pepper to our recipes.

Olive or lemon twist in your martini? Brandied or candied cherry in your Manhattan? The possibilities are endless! While some prefer a good blue cheese stuffed olive, others appreciate the briny filthiness of a meaty pimento-filled olive. Whatever your decision, the options for you to taste and discern will be there for you!

Making a simple syrup is hardly rocket science: one part white sugar to one part water.