The legendary and mammoth restaurant show at McCormick Place in Chicago launched its first wine, beer and spirits show within the huge restaurant show this May. It was upscale and tranquil, quite exclusive and free from the drunken debauchery that dominates at many other shows in the business.

The concept behind it (small and focused), with both a show floor and educational seminars is new. It’s generally one or the other (think Cheers or Sante versus the Nightclub and Bar Show). And I do believe it could grow to be quite successful.

You might call me biased, as I spoke on wine trends at the show’s kick-off panel. I do want it to succeed and I think a major wine and spirits show within such a comprehensive restaurant show is way overdue. Chefs, restaurant staff and wine execs need to be working together much more closely than they ever have been. This could be the show that forges that connection.

Feedback was mixed from attendees and exhibitors on the floor. Many loved the exclusive vibe and well-vetted crowd (guaranteeing good conversations and possibly purchases), some found it too limited.

For more on the show see my August column in Wine Business Monthly.

Cheers,

Liza