12:00 - Doors open for Session 1

3:40 - Last call for alcohol

3:45 - Stop pouring alcohol

4:00 - Session 1 ends


4:00 - Grand Poobah Chicken N' Biscuits Tasting Session begins

5:30 - Grand Poobah tasting ends


5:30 - Doors open for Session 2

9:10 - Last call for alcohol

9:15 - Stop pouring alcohol

9:30 - Session 2 ends




Tasting Theater Sessions
All sessions are free with admission, first come - first serve unless noted

12:30pm - Stay Bonded Tasting Seminar

Join Heaven Hill's Whiskey Ambassador, Bernie Lubbers (a.k.a The Whiskey Professor) as he leads you through 3 Bottled In Bond whiskies and you learn the significance of The Bottled In Bond Act of 1897, and you learn just 
what Bottled In Bond is.


1:15pm - A Pyrate Tasting with Heavy Seas Founder Hugh Sisson

Join Heavy Seas Founder Hugh Sisson for some pyrate fun in the Tasting Theater. He will walk you through this Maryland based beers flavors, aromas, and 
so much more.


2:00pm - Whole Hog Butchering Demo from The Meat Hook

Join Sara from The Meat Hook as she butchers up a whole hog. 

Sara Bigelow left her job in public relations four years ago to learn more about the path from farm to slaughterhouse to grocery store, and has loved being a butcher ever since. She is currently the General Manager of the Meat Hook in Brooklyn, NY. Her favorite parts of the job are the constant snacking and getting to talk people through cooking a cut they've never tried before. 

The Meat Hook is a whole animal butcher shop located in Brooklyn, NY, specializing in local meat from small family farms in New York state. We offer pastured pork, chicken, beef and lamb, and strive to provide good food in a setting that is both unpretentious and accessible.


 3:00pm - Master Distiller Tasting Seminar with Harlen Wheatly

Join Harlen as he goes through an in depth tasting of Buffalo Trace and how it is made, served, tasted and more! 


 4:00pm - 5:30pm The Grand Poobah Tasting Session


6:00pm - American Rye 101
Explanation of American Rye vs. Bourbon, an inside look at rye history, and a  tasting of the same rye at various ages and proof pints. You don’t want to miss this educational and fun tasting!




6:45pm - The Strand
Join The Strand's cocktail pairing expert and understand what types of spirits and beers go best with what forms of BBQ and why. In this interactive and informative seminar you'll learn what works best with spicy versus smoky styles when it comes to pairing the different dishes with cocktails and also be given ideas to help you try your own pairings at home with increased confidence.


7:30pm - How To Create Your Own Spirits Brand with Master Distiller Rob Robillard

Rob Robillard's journey of getting, Cabin Fever Maple Whiskey, a small niche brand from his backyard to being sold nationally!



Seminar on Traditional 
"Texas Style" Smoking

Learn tips and a brief overview of "Texas Style" smoking from acclaimed pitmaster Mike Rodriquez, formerly of legendary Texan smokehouse, The Salt Lick.

8:30pm  - Pit Master Mike Rodriguez
Rodriguez, whose past experience includes nearly a decade of professional barbecuing at The Salt Lick, Texas’ legendary BBQ destination, is an award winning Pit Master, who's dedicated a lifetime to perfecting his smoking, slow cooking, marinating and spice rub blending techniques. Growing up in Texas, Rodriguez fostered an interest in barbecue culture at an early age. He has garnered national acclaim for his barbecue skills, and now lends his expertise to Tres Carnes, overseeing all of the barbecue elements. He brings his own secret recipe rubs and marinades, as well as specific smoking and slow-cooking techniques, to the Tres Carnes menu and is rolling out his new BBQ brand, House of 'Que, here in NYC this Spring, 2014.


Live Music From:

Melody Allegra Berger & Friends