Have you been enjoying Margaritas for years and are now ready to learn more about the main ingredient? Well, then do not miss this seminar! Tequila Don Julio will share the intricacies of every step of the production process – from the cooking, fermenting, distilling and aging of tequila.  

Master Sommelier Larry O’Brien will test your notions of quality and value, with an interactive blind tasting of six wines including some well-known trophies and delightful surprises. Discover the truth about how price, critical rating and brand image can influence your opinions. 

Chicago pizza history runs deep, and its evolution continues. Join Pizza Museum founder Kendall Bruns for a conversation with Dave Bonomi (Coalfire), Derrick Tung (Paulie Gee’s Logan Square), and others for stories on the lineage and state of Chicago pizza today.

Hear from this roundtable of beverage experts as they sound off on the latest and greatest, sharing their insights on what is truly unique and exciting to them around drinking trends and experimentations. 

Join the Chicago Tribune's Louisa Chu for a window into one chef’s approach of presenting and reshaping ingredients in ways that inspire and tell a story, with visionary chef Paul Liebrandt.

Learn chef Sarah Greuneberg's unique approach to pesto, which is the only sauce that chef Grueneberg still makes herself at her restaurant, Monteverde.

Join this panel of chefs for a look at the evolution for restaurants in new neighborhoods and how outposts can turn into hotspots, including: Jason Hammel of Lula Cafe, Matthias Merges of Yusho and John Manion of La Sirena.

After learning how the chefs mass market their products, discover how some of Chicago's top food entrepreneurs and product developers have built successful brands. Get an inside look at some of the top trends in the food space and find out what it takes to start your own successful business.

Join us as we hear from lauded Chicago bartender, Paul McGee, of Lost Lake Tiki Bar, about his thoughts on tiki cocktails, the history behind these drinks, and how you can make them.

To be successful, today’s restaurant must have something for everyone. Hear from Chicago’s top restaurateurs to discuss the rise of “upscale casual” and how the lines between casual and fine dining have blurred. 

From new ways to manage tables and reservations, to issues around paying employees good wages and benefits, chefs need a better support system to collaborate and share advice on these important issues. Join chefs Jason Hammel, Andy Ricker of Pok Pok, Beverly Kim of Parachute and others for this roundtable discussion.

Sharing his expertise as a photographer and agency founder, we'll hear from Low Res founder Nathan Michael about his tactical approach and tips on crafting visual storytelling in food.

Join Chef Brian Jupiter of Frontier, Chef Joanna Stachon of Ada Street, and Chef Mike Sheerin at noon on Saturday at Taste Talks for a one-of-a-kind Kellogg’s® Cereal Bar Throwdown where these chefs will compete live to create the best cereal creations using secret ingredients.

Join Chef Stephanie Izard, Chef Charlie McKenna, and barman Matthew Lindner for discussion the process of productizing what starts in the kitchen and ends up in the home.

With his upcoming October book release, Chef Abe Conlon of Fat Rice will share the background on one of the dishes from the book, and expand your understanding of Macanese food and culture.

Chicago Magazine's Dining Editor Penny Pollack, alongside Spiaggia's Tony Mantuano, chef Matthias Merges, and also Tony Quartaro of the recently opened Dixie discuss the evolution of Chicago's dining scene, sharing a bit of the city's forgotten history.

Join Michael Gebert of Fooditor for a conversation on this issue with chef Iliana Regan (Elizabeth, Kitsune, and Bunny), restauranteur and somm Alpana Singh (Boarding House), and others for a conversation on pushing the future kitchen to greatness, along with making it a place for openness, inclusivity and an overall more pleasurable experience.

Raised on gumbo, Jimmy let his passion (and his palate) guide him to more Mediterranean styles of cuisine. Don't miss this demo in which chef will showcase one of his dishes and approach to ingredients.

Join chefs CJ Jacobson of Ema and previously from LA, Rebecca LaMalfa of the Virgin Hotels, Johnny Anderes of The Kitchen and Ryan Sand of Bernie's Lunch & Supper for a discussion on the ways that they have navigated this ecosystem and found new ways to source the ingredients they bring to their cuisine.

Kick off the conference by digging into our Biscuit Bar Brunch at Taste Talks Brooklyn, featuring Chicago's iconic Bang Bang Pie Shop.