The festival's most public table: chefs cooking, winemakers pouring, distillers talking through what they brought, and guests moving from one conversation to the next. For three hours, the square becomes a working map of the weekend. Taste dishes from visiting and local chefs, pour through wines, spirits, and craft beverages, and meet the people behind them. Live demonstrations and entertainment give the afternoon a pulse, but the center of it is simple: food being made, bottles being opened, and people paying attention.