Purpose-This paper uses a concurrent mixed method approach to explore the key variables that can influence customer experience at a food and wine event. Design/methodology/approach-A concurrent mixed methods approach, using a participantgenerated image (PGI) method, together with a recall survey, provided images with associated narratives, descriptive statistics, correlations, and hierarchical multiple regression analysis to explore how attendees appraise their experiences based on their goals and the link between experience appraisals and overall evaluations. Findings-Through the participant-generated image (PGI) method (N = 25), we determined that customer experience at the event could be viewed as a hierarchical model, comprising a fundamental sensory experience together with three higher-order customer experience components (fun, discovery, and inspiration). A separate concurrent recall study (N = 598) demonstrated the relationship between the same four customer experience components and overall satisfaction as well as recommendation and repeat visitation. Practical implications-The results suggest that to promote positive customer experiences, along with the product of the event itself, event managers should focus on activity programs that are fun, inspirational, and novel, as well as sensory. Originality/value-Our study focuses on a single case study of an event to examine and extend our understanding of customer experience. The use of a concurrent mixed methods approach provides us with different types of data from two separate samples of participants. By integrating data from each study we are able to build a conceptual model of the salient dimensions of customer experience and then quantitatively analyze how these salient dimensions are related to outcome variables.