Oklahoma State University (OSU) brought together wine enthusiasts, students, and industry leaders from across the nation for the 2025 Wine Forum of Oklahoma, which took place April 4-5 at the Wayne Hirst Center for Beverage Education in the Nancy Randolph Davis Building. The two-day event raised over $700,000 to support student scholarships while offering an immersive blend of wine education, exceptional cuisine, and valuable networking opportunities.
First launched in 2009 by OSU alumni Carl and Marilynn Thoma, the Wine Forum has grown into a highly anticipated biennial event, emphasizing student involvement and professional development. The forum provides students with hands-on industry experience while showcasing the intersection of food, wine, and hospitality.
The 2025 theme, “In Vino Veritas: In Wine, There is Truth,” was explored by keynote speaker Kay Malaske, an alumna of OSU’s School of Hospitality and Tourism Management. After 28 years in the wine industry, Malaske reflected on how wine embodies more than just flavor. “What a splendid idea to underpin our time together. I’d like to take that idea a bit further and add that in wine, there is community, history, craftsmanship, care, integrity, pride, and joy,” Malaske said.
The forum is a student-driven event, with students beginning their planning in the fall by securing vineyards, chefs, and event decor. Six student-led committees, including the executive committee and those responsible for social media and hospitality, work collaboratively to bring the event to life.
“This was the largest event I have ever been a part of, and it was by far the most rewarding and transformative experience of my college career,” said Sienna Lawson, a member of the student executive committee. “Over the last eight months, I’ve had the opportunity to lead multiple committees, work closely with my peers, and see every detail of this extravagant event come to completion.”
The event also featured Gus Gamba, a renowned vintner and owner of Gamba Vineyards, who served as the Honorary Vintner Chair. The culinary experience was led by Executive Chef Andrew Black, who won the 2023 James Beard Award for Best Chef in the Southwest. Chef Black crafted a series of exquisite dishes that were perfectly paired with wines from top-tier wineries.
Friday evening kicked off with a gala dinner and live auction. Guests enjoyed a curated dining experience, complete with wine pairings from vineyards across the country. Each table featured a unique wine experience, with a designated winemaker on hand to discuss their wines and interact with guests. The live auction offered exclusive items and experiences for attendees to bid on, further contributing to the event’s fundraising success.
Saturday’s programming included a series of educational wine seminars led by industry experts, followed by a grand tasting event that showcased a wide variety of wines.
The Wine Forum continues to offer students direct exposure to industry professionals and global experiences, reinforcing OSU’s position as a leader in hospitality education and research.
“OSU has given me numerous opportunities to grow and learn, but serving as the executive chair for this event challenged me in many unfamiliar ways,” Lawson reflected. “I appreciated the opportunity to collaborate with 20 other students to bring this concept to execution, especially my two co-chairs, Karlee Newman and McKenzie Beesley.”
As the Wine Forum of Oklahoma continues to grow in size and impact, it remains committed to its vision of becoming a world-class wine education and outreach program. The 2025 forum further strengthened OSU’s role in shaping the next generation of hospitality professionals, while deepening its community’s understanding of the cultural and economic importance of food and wine.
“We’re proud of the hard work our students, faculty, and staff put into making this event memorable for all attendees,” said Dr. James Payne, dean of the Spears School of Business. “Our students have worked diligently to plan and execute this event, and I’m confident that this experience will demonstrate why our School of Hospitality and Tourism Management is one of the top programs in the country.”
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