Vegas Uncork’d – Labor I Love

So here is the thing – Putting on a HUGE event like Vegas Uncork’d is a massive undertaking and I am only involved with ONE booth. There are dozens, all jockeying for position. All wanting a porter, supplies, assistance, and to be recognized. I can’t imagine putting the whole thing together, and yet I am doing just that in September, but that is for another posting. Everyone thinks their booth is the most important and they are ALL fantastic and require attention to detail, staffing, organization and problem solving. That’s where I come in.

I freelance for Texas Pete Hot Sauce and when they come to town I work my ass off. I LOVE it! I am challenged, I flex my skills (not in the kitchen) and I trouble shoot and solve problems. It makes me happy, but it also makes me exhausted, but I can’t figure out why. In my past I worked 70 hour work weeks, on my feet constantly and always running. Yes, I am older now, but I refuse to believe that is the reason I am so tired. Could it be that I am working at this level only do a few times a year? That it is more mental exhaustion than physical? I keep examining myself over this. I may have an answer: I am on such an adrenaline high that my body crashes after all is said and done. Yeah, let’s go with that.

The most exciting things about these foodie events like Uncork’d are the opportunities to mingle with Chefs, have pics taken with them and get autographed cookbooks for my collection. I have to say without reservation that Hubert Keller and his wife Chantal and THE nicest people I have ever met at one of these events. They are so welcoming to EVERYONE and are just a delight to be around.

More events on the horizon, including DISH for Three Square Food Bank. Of course I welcome these challenges and can’t wait to try all of the food!

Enjoy these few pics from Uncork’d while I continue to recover (only kidding – I am all recovered and have already been to the east coast and back!).
Friend Lynn and I with Charlie Palmer