If Someone Asked You to Jump Onstage and Give a Demo, Would You Be Ready to Go?

Dear Pros,

You've got Food & Wine's senior drinks editor Prairie Rose. For well over a year, I've had the enviable task of working with a whip-smart team of wine, spirits, beer, and coffee experts on everything drinks-related for foodandwine.com. The 2025 April Drinks Issue marked my F&W print debut. It's been a thrilling year of firsts with the brand (including writing this Pro newsletter), and I'm now gearing up for another: The Food & Wine Classic in Aspen. I'll be hosting two drinks seminars there and I couldn't be more excited.

In its 42nd year, the legendary food festival is still the hottest culinary ticket around. The prospect of enjoying three days of gastronomic bliss in one of the most beautiful places in the world turns nearly everyone giddy, from well-seasoned chefs and winemaking icons to first-time attendees and even Food & Wine staffers.

Now that we're less than a month away from the June 20 kick-off, F&W Classic prep is real. For those pros out there also presenting and doing demos for the first time this year, I see you, share your excitement, and raise a glass…of water. Because we'll need it.

Here's some practical advice for the newbies, that — aside from the altitude adjustments — might be useful for any chef, bartender, or hospitality pro who is tapped to show off their skills in front of an audience.

1. If this is part of a conference or festival, map out a game plan for the times you aren't presenting so you can cheer on your colleagues and soak up their wisdom.

2. Charge your phones, bring backup chargers, and have your digital business cards (or the old-school format) at the ready for any networking opportunities that come up.

3. According to my colleague and Food & Wine Classic veteran, executive wine editor Ray Isle, "Be ready to be out of breath if you're doing a seminar solo; the altitude really does affect your speaking stamina."

4. Isle also warns not to get too geeky during your presentation, saying, "People are there to have fun, not to learn wine (or whiskey) chemistry." (This one may have been directed to me.)

5. Did I mention water? Stay hydrated to counteract the altitude and all the delicious drinks you'll be enjoying.

Speaking of drinks, I'm delighted to host two seminars: Putting on the Spritz: A Hands-On Cocktail Class, where we'll be crafting our own simple, refreshing and low-ABV drinks; and World's Greatest Tequilas, during which we'll be tasting some of the best agave spirits with a panel of tequila superstars.

Last tip? Let yourself take it all in, and enjoy yourself. I certainly plan to. The countdown is on!

I hope to see you on the top of Aspen Mountain soon. And, if we have yet to meet, make sure to introduce yourself.

Cheers,
Prairie Rose

p.s. If you haven't already gotten your pass, now is the perfect time.
p.p.s. Our award-winning podcast, Tinfoil Swans, recently hit a milestone one million downloads. Catch up on in-depth interviews with hospitality pros and food-loving celebrities on foodandwine.com/tinfoilswans, Apple Podcasts, Spotify, or wherever you listen.