It’s close to sunset on the evening of December 13, 2006. I’m in a dimly lit parking garage across the street from the Sideways Supper Club. I’ve just bought six bottles of cheap, room-temperature Champagne from a nearby liquor store, and in an hour or so, I will be at a magazine launch party…

Every guest at an executive dinner deserves an incredible experience, regardless of what’s in their glass. Full stop. But back when I was running the 6sensory Supper, there was one specific activity where it was undeniably better if everyone was imbibing.