On-Site Event Captains:

• Terry and Carrie Barga (pronounced bar-gee)
• Email: carriebarga@gmail.com
• Phone: 937-239-5461 (Carrie)

Terry and Carrie are your point-of-contact for the day of the event.

Please contact them directly with any questions.

Check in with them at the east entrance of Liberty Hall when you arrive and before you set up (see map below).

8:00 am - Terry and Carrie arrive at The Factory

8:00 am - 10:00 am - Furniture/tables delivered and set up

1:00 pm - Doors open for chefs/distillers/vendors to set up**

2:00 pm - Front Row Experiences check in

2:30 pm - Front Row Experiences set up and ready to go

3:00 pm - Front Row Starts and Chefs/distillers/vendors set up and ready to go

3:30 pm - All Hands Rundown by the stage

4:00 pm - VIP+Cigar Lounge opens

4:15 pm - Chef/food photos

4:45 pm - Doors open for VIPs

6:00 pm - Doors open for General Admission

9:00 pm - Doors close

9:15 pm - Loadout begins. Everything must be out of the building by midnight.

10:00 pm - After party at Harpeth Hotel

If you absolutely need to arrive before 1pm, please contact Carrie Barga: carriebarga@gmail.com or 937-239-5461 by 5:00PM CST Friday, August 7 to coordinate.

For Distillers:

Each distiller is responsible for bringing their own products to the event. 

Each distiller will have the following:

• 8ft table w/ black tablecloth
• 4' space behind the table for any banners or signage

Every guest receives a crystal Spiegelau single barrel bourbon glass at check-in. They pour into it all night and they take it home, so your tastings are covered. The only reason to bring plastic cups is if you are serving a cocktail. In that case, bring your own 1 oz or 2 oz sampling cups.

If you are bringing a batched cocktail, please bring small plastic cups for serving.

**Each distiller will receive three (3) participant wristbands for people working the event from your company. Each worker must see Carrie to receive their wristband.

For Chefs/Restaurants:

Each chef will have the following: 

• One 8ft fruitwood farm table to serve on
• One 8ft prep table with tablecloth
• 100 bamboo serving trays to be used for the first few servings and event pictures
• 900 paper food trays
• Utensils and napkins for guests
• Ice if needed (let the event captains know)
• Adequate power (if requested)
• Access to a kitchen on-site

It's important to note that chefs must staff their tables and bring any additional promotional materials or decor.

**Each restaurant will also receive three (3) participant wristbands reserved for your staff working the event. Each worker must see Carrie to receive their wristband.

For Vendors:

• Custom activation space
• One 8ft table w/black tablecloth
• Electrical access if requested
• Internet access for point-of-sale purchases

**Each vendor will receive three (3) participant wristbands for people working the event. Each worker must see Carrie to receive their wristband.

• Anything needed for the event must be loaded in on Saturday afternoon and removed on Saturday night.
• You may load in as early as 1:00 pm
• All load ins will go through the east entrance
• Check in with the event captains just inside the east entrance for table assignments
• Please unload your items at the load-in spot