Virtual Displays & Accessories

Partner Council

Tuesday, October 6th, 2020 - Thursday, October 8th, 2020

Dell WFH Desktop .jpg


Tuesday, October 6, 2020

  5:30 PM -   7:00 PM (CT)     




Wednesday, October 7, 2020

  9:00 AM -   9:30 AM (CT)    


  9:30 AM - 10:00 AM (CT)    


10:00 AM - 10:30 AM (CT)   


10:30 AM - 11:00 AM (CT)  


11:00 AM -11: 30 AM (CT)   


11:30 AM - 12:00 PM (CT)  


12:00 PM - 12:45 PM (CT)    

 12:45 PM -   3:30 PM (CT) 

  3:30 PM -    5:00 PM (CT) 

Virtual Welcome Reception

Welcome by Dell CSG Leadership Team 

Wine tasting experience


Kick off Remarks

Speaker: Karen Plotkin

Review Dell Client Peripherals and Displays Priorities

Speaker: Eoin Guiry

Dell CSG GTM Strategy & Channel Priorities

Speaker: Kaushik Ram

The Real Value of Attach - A New Point of View

Speaker: Larry Hall

Dell Monitors & Impacts to Your Business

Speaker: Joe Santandrea

Dell Docks & Apple Certification

Speaker: Craig Kessler

Productivity Impacts of Attach

Speaker: HotTech Team


Executive Chef Experience (ingredients provided)

Family members welcome to attend & participate 

Breakfast Event: The Art of Making French Press Coffee


Work From Home & CP&D

Speaker: Martyn Atterton

GTM Strategy Leveraging  Digital Marketing Trends

Speaker: Melissa Johnsen

Future of Work-Attach (FOWA) - Tools to build Strong Attach

Speakers: Heather Wilcox & Cami Guinn

Panel Discussion - Questions for Dell Panel & Partners

Speaker: Dell Team

Closing Remarks

Speakers: Heather Wilcox & Kaushik Ram

Thursday, October 8, 2020

  8:30 AM -   9:00 AM (CT)    

  9:00 AM -   9:30 AM (CT)    

  9:30 AM - 10:00 AM (CT)    

10:00 AM - 10:30 AM (CT)   


10:30 AM - 11:00 AM (CT)  

11:00 AM - 12:00 PM (CT)   

12:00 PM - 12:15 PM (CT)    

This is a high level working agenda. Please check back for updates.

Welcome Reception


Topa Mountain Virtual Wine Tasting 

Experience Overview​

You will join your Dell Technologies host virtually for a guided experience by wine enthusiast Jackie Franklin. You will taste 3 wine varietals.

All perishable items for this experience will be shipped as per your registration.

Menu Selections


Welcome Reception Options

Wine Lover's Cheese & Charcuterie

  • Cabot Clothbound Cheddar - a slightly tangy but still incredibly well-balanced with a nutty sweetness.

  • ​​Manchego - Buttery, Nutty, Grassy, Rich & Yummy… All of these describe Manchego!

  • ​​Schnebelhorn - Is a cow’s milk cheese is made in the Swiss Alps, pungent sharpness, wrapped up in a firm, creamy bite.

  • ​​Black Lava Cashews - are dusted with Hawaiian Black Lava sea salt, which uses charcoal for an exceptional flavor and an exciting look.

  • ​​Piave Vecchio - nutty, fruity and bold, this cheese has the perfect amount of crunch and delicious notes of pineapple.

  • ​​Mild Soppressata - is an Italian classic; rustic and savory. A traditional Italian salami produced with regional Italian spices and the old-world technique of slow air-curing for at least 45 days.

  • Marcel Petite Comte - from the renowned Fort St. Antoine aging vault, these beguiling flavors of hazelnuts, heavy cream, fried onions, spring berries, cut grass, wet earth and straw come to life.

  • 1605 Manchego - sings with sweet juicy notes of pineapple and warm flavors of toasted brioche.

  • L’Amuse Gouda distinctive roasted hazelnut and burnt caramel flavor, with a velvety texture.

  • ​Cravero Parmigiano - aged in Bra, Italy since 1855 a dessert cheese, a snacking cheese and one to treasure – it is not a Parmigiano for grating!

  • ​Fig & Acacia Honey Jam - pair with cheese or as a glaze for roast pork or chicken, or as a delicious condiment for cakes, jelly rolls, tartlets & pies.

  •  Sea Salt Crostini The absolute perfect vessel for the cheese, meat, or dip of your choosing. Twice-baked for maximum crunch, with the perfect balance of olive oil and sea salt.

Legendary Cheese Collection

Activity Sessions

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Executive Chef Demo Experience - October 7


You will join your Dell host virtually for a 2 hour live virtual Executive Chef Demonstration. Your experience will be executed by two Executive Chefs. The Demo Chef will prepare the entire menu from prep to plate, the Demo Chef will be filmed via two camera views, straight on and facing the work station. The second Chef is your go to for Q&A.

Your featured menu is detailed below. All ingredients needed to execute this event will be shipped to you prior to the experience.


Marinated Zucchini Carpaccio - Ingredients: EVOO, Parmesan, Pinenuts, Sea Salt + Sundried Tomatoes

Fresh Fettucine Pasta - Ingredients: Butternut Squash, Sage, Walnut, Capers + Brown Butter

3:30 PM - 5:00 PM

Meet your Executive Chef: Russell LaCasce


With a career that spans more than 20 years, Russell LaCasce is known for his vast culinary knowledge and true love of the craft. As the executive chef of Hotel Valley Ho, he oversees all culinary operations for the hotel, including the OH Pool and OHasis Pool, in-room dining, banquets, catering and the hotel’s signature restaurant, ZuZu.


Russell began his culinary career in Charleston, South Carolina as a dishwasher, and quickly found a passion for food and a love for the kitchen. He then spent time learning the service side of restaurants in Park City, Utah, before moving to Scottsdale in 2006. His professional training includes a Culinary Arts Degree from the Arizona Culinary Institute and 10 years working under some of the best chefs in Arizona.


At T. Cook’s at the Royal Palms Resort and Spa in Phoenix, he worked with Chef Lee Hillson, eventually rising to the position of p.m. sous chef. He joined the renowned Sanctuary Camelback Mountain Resort and Spa in 2010 as a.m. sous chef and was named executive sous chef in 2011. He worked closely with Beau MacMillan, the resort’s executive chef and star of Food Network, before taking the position of executive chef at Hotel Valley Ho in 2017.


Russell is skilled at preparing American, Asian, French and Mediterranean cuisines, and was awarded the Taste of Elegance 2013. His creative eye for menu design and sincere passion for cooking are reflected in the beautiful, seasonal food served at ZuZu.

Image by Mike Kenneally

Virtual Session - October 8

The Art of Making French Press Coffee

Your Barista, will lead you and the team in a brief introduction to specialty coffee, as well as some basic seed-to-cup information.

Everyone on the Zoom call will brew a cup of coffee, going through each step of the process alongside Miranda.

Then you'll taste the coffee, using the Flavor Wheel as a guide to compare with your colleagues.


To finish, you'll froth up a little bit of milk using the french press and learn how to make an easy cafe au lait at home. There will be plenty of time for questions, discussion, and of course, fun! 

Meet your Coffee Expert: Miranda Haney


Miranda Haney, is a barista and content strategist with Greater Goods Coffee Co. in Austin, TX. Spending most of her adolescence in cafes for the free WiFi and the moody atmosphere (typical theater kid), Miranda finally found herself behind an espresso machine in 2015.


She was a barista and assistant manager for Rise Up Coffee while studying journalism at Salisbury University on Maryland's eastern shore. After college graduation, a few desk jobs, and a pretty dramatic move across the country to pursue her passion for music, Miranda once again found herself slinging espresso in Austin - but this time, it was for real. She traveled to La Cumbre, Colombia to work on a coffee farm for two weeks in 2018, then competed in the 2019 U.S. National Barista Championships in Costa Mesa, California, ranking among the top baristas in the country. 

Who Should Attend this Event

North America Channel Partner Decision Makers & Pre-sales subject matter experts who can speak strategically about their

Displays & Accessories business.

Terms & Conditions:

My registration confirms that I agree to the following terms:

  • My participation is not mandatory and is of my own free will.

  • I acknowledge I am physical fit to participate.

  • By my participation, I acknowledge and understand the dangers and risks inherent in such activities related to preparing food, consuming food, consuming alcoholic beverages and working with tools and appliances.

  • I represent and warrant that I am at least 21 years of age. Upon delivery or pickup, as applicable, I shall present a government-issued identification card, evidencing my age, consistent with applicable legal requirements. I also agree that delivery of the alcoholic beverages may be withheld if I appear or the recipient of the delivery appears intoxicated when receiving delivery of such products. If I do not comply with these terms, I agree that the alcoholic beverage(s) will not be released, and you may forfeit the cost of such beverages. I further agree to not distribute alcoholic beverages to any persons under the age of 21 years of age nor partake in any illegal activities while under the influence of alcoholic beverage(s).


I hereby waive, release, and discharge Events by M, Ltd., Dell Technologies, Vendor Company(s) and its instructors, officers, and employees against any and all claims, demands, action or causes of action for costs, expenses or damages to personal property or personal injury, or death, which may result from my participation in these activities.

By selecting the "Register Now" button, you are signing this agreement electronically.

You are stating you have read and understood the terms stated above.

You agree your electronic signature is the legal equivalent of your manual signature on this agreement.

Virtual Support

Please contact:

Events by M Team at 224-475-0422

or email Sandra Carosielli

Cell: 847-337-2444

Partner Council Program Questions

Please contact:

Larry Hall

Phone: 612-819-6560



USA Attendees

Singapore  Attendees

Dell Team Attendees