Workshop at Canopy Jackson Square

Taste as Design: On Place, Legacy, and the Future of Hospitality

A hands-on sensory workshop exploring how terroir, curation, and stewardship inform exceptional hospitality—and how that informs investment.

This is for people who care about terroir, who think about how things actually work, and who see hospitality and real estate as acts of curation, not extraction. Founders, designers, strategists, investors, and anyone thinking seriously about building something that belongs somewhere.

Using rare Basque ingredients (organic, estate-produced high-polyphenol olive oil, volcanic salt, natural gin) as case studies, we'll examine what it means to build something rooted in place rather than transplanted into it. We'll taste the difference. We'll discuss what legacy means when

you're working with land, culture, and community. And we'll explore alternative models for investing in hospitality—patron structures, long-hold real estate, ventures built to endure rather than flip.

Small group. Intimate space. Hands in it.