Upcoming Events


These events are part of a series designed to start a conversation about how we teach hospitality as operators and educators. Our goal is to encourage and develop a thirst for excellence in the hospitality industry.

Our first event, a Blind Cocktail Lab, was co-hosted by George Kaiho of Jettison. During that event, we blind–tasted 10 different spirits — some expected, and some not, and created classic Sidecar cocktails using only our sense of smell, taste, and intuition.

The cocktails mixed that evening were surprising and delicious, and our participants left with a sharpened nose and an enlightened perspective on what makes a classic cocktail.

For those that seek excellence.

These events are provided free of charge as a service to those working in hospitality seeking to further their careers.

Each event features a collaborator from the hospitality industry, and focuses on making training and education more transparent and equitable for people in the hospitality business.

Want to co-host an event? Contact Seth.


Upcoming Events

18Mar

SOLD OUT — Blind Cocktail Lab #2

March 18, 2019 6:30 pm
Jettison — Dallas, TX

Join Seth Brammer and George Kaiho for an evening of interesting spirits, education, and conversation. Over the course of the workshop we will break down a single classic cocktail, and discover new and exciting flavors, concepts, and techniques.

This is event has very limited seating.

Click here to reserve a ticket.


22Apr

Blind Cocktail Lab #3

April 22, 2019 6:30 pm
Jettison — Dallas, TX

Join Seth Brammer and George Kaiho for an evening of interesting spirits, education, and conversation. Over the course of the workshop we will break down a single classic cocktail, and discover new and exciting flavors, concepts, and techniques.

This is event has very limited seating.

Click here to reserve a ticket


06May

Zero Waste Cooking

May 6, 2019 12:00 pm
Izkina — Dallas, TX

Join Chef Joel Orsini of Izkina for an afternoon all about Zero Waste Cooking. This workshop will feature local food, and demonstrate innovative techniques to minimize food waste, and maximize impact for your guests.

“Chef Joel Orsini’s inventive approach to traditional Spanish favorites uses both imported and locally sourced ingredients and has gained the attention from media outlets such as D Magazine, Dallas Observer, and Eater Dallas. He was also voted 2018 Chef of the Year by Eater Dallas readers.


Working towards a no-waste kitchen is an important element to Orsini’s approach. He utilizes excess ingredients to constantly create new and refreshing dishes while being kind to the environment. “

This is event has limited seating.

Click here to reserve a ticket.


20May

Blind Cocktail Lab #4

May 20, 2019 6:30 pm
Jettison — Dallas, TX

Join Seth Brammer and George Kaiho for an evening of interesting spirits, education, and conversation. Over the course of the workshop we will break down a single classic cocktail, and discover new and exciting flavors, concepts, and techniques.

This is event has very limited seating.

Click here to reserve a ticket.