Colloquium

Culinary & Heritage Tourism: An Innovative Practices Colloquium
February 1 & 2, 2013
Greenbrier Resort
Spaces limited-Reserve early
Single Registration $115.00 each additional person within registration is $90.00!
To register click here


A Truly Unforgettable Experience featuring:

• Noteworthy Presentations on a Range of Topics
• Gracious Venue & Luxurious Accommodations
• The Cast Iron Cook-Off, a Unique Multi-State Culinary Competition

How to Get the World to Notice
Garnering media and television interest for your area
Bill Richardson, WVU Extension Associate Professor, relates the strategies he used to help generate over 500 million dollars of free national media for his area

How to Identify, Brand and Market a Music Trail
Joe Wilson, author, A Guide to the Crooked Road: Virginia’s Heritage Music Trail, and one of the region’s foremost raconteurs.

How to Build a Community Brand
With an Analyzing Sector Strength Strategy
Kellie Boles, Agricultural Development Officer, Department of Economic Development, Loudon, County, VA

Asheville’s Vibrant Culinary Tourist Scene
Bob Bowles, Founder Ashville Wine and Food Festival, Host for the Western North Carolina Chefs’ Challenge

Heritage Tourism: What IS the Economic Potential?
Dr. Jean Haskell, co-Editor, Appalachian Encyclopedia, Appalachian Regional Commission Wisman Scholar

Art and Artists as an Economic Driver
Sally Barton, Executive Director, Tamarack Foundation

Casa Nueva—Appalachian Ohio’s Worker Owner Restaurant
Leslie Schaller, Coordinator for Business and Governance

Showcasing Your Farmers Market Attracts Tourists
Sara Cardinale, Director, Abingdon (VA) Farmers Market

The Tri-Cities Culinary Tourist Scene, &Building a Local Food Brand
Kevin Costello, Director of Tourism, Convention and Visitors Bureau, Abingdon, VA
& Kathlyn Terry, Executive Director, Appalachian Sustainable Development

Special Features included in Registration Fee

  • Lunch. A plated Greenbrier specialty. Included is a Presentation and Demonstration by Presentation and Demonstration by Chef Denny Trantham, The Grove Park Inn Resort & Spa, Asheville, North Carolina. Coming from the Southern Appalachian culture, Chef Trantham employs the rich traditions that the South has to offer in his cooking. Music by Katie Hoffman, Virginia Commonwealth University.
  • Break. Homemade Ice Cream (You can turn the crank if you choose!), with Folk Stories by Colleen Anderson.
  • Guided Tour. The Cast Iron Cook-Off in The Greenbrier’s 18,000 sq. ft. Colonial Hall, with 200 chefs and culinarians in a unique, multi-state competition.
  • Friday Night Reception. Join the Cast Iron Cook-Off team members as they are presented their Chef’s Coats.

Additional Benefit Options

• Pre-Conference Sessions (February 1) (No additional fee, but registration required)
- How to Customize the “Our Town APP” for Your Community
- A Tourist Initiative: One-of-a-Kind Places to Eat in …(Fill in Your Region)

• Post-Conference Sessions
- Cast Iron Cook-Off Awards Ceremony (No additional fee, but registration required)
- Tastes from the Mountains- A Gourmet Dine-Around with Wine. ($60 per person. Advance ticket purchase required).

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Spaces limited-Reserve early
Single Registration $115.00 each additional person within registration is $90.00!
To register click here