$125 per person · Lunch included Carabao · Napa Valley, CA

The Napa Valley School of Hospitality invites sommeliers, servers, and hospitality managers to our inaugural full-day immersion in the standards that define world-class service.

The day is facilitated by Master Sommelier Gillian Ballance and Brandon McKay, author of Unwavering Hospitality — covering the foundations of gracious service, wine production, and what it actually means to take care of a guest at the highest level.

You'll also get hands-on with guest sommelier Sur Lucero, MS — working through real service scenarios, sparkling wine technique, the art of decanting, and the tableside tricks that separate good service from unforgettable service.

What's included:

• Hospitality & Service Review with Brandon McKay, author of
  Unwavering Hospitality
• Wine Production Overview Classic grapes, regions,
  and winemaking fundamentals
• Food & Wine Pairing Principles and palate training
  for the professional table
• Sparkling Wine Service Proper technique, presentation,
  and tableside protoco
• The Art of Decanting When, why, and how —
  technique and guest experience
• Wine Service Lab Hands-on with
  Sur Lucero, MS

Who should attend: Sommeliers, servers, floor managers, beverage directors, and anyone serious about elevating their craft. Space is intentionally limited — this will be a focused, high-quality room.