Putting Local on YOUR Menu: A Menu Writing & Social Media Branding Workshop

Come share a "Cup of Joe" and hear from chefs & entrepreneurs who are making Farm-2-Table work! Hear about ways to showcase Local Foods as a descriptor and marketer on your menus. Experience how best to boost visibility and engage your customers in the workshop from Bon Appetit Appalachia - the newest APP for online social media marketing! Tickets are $10.

Join us to explore how your restaurant can take advantage of the consumer’s desire for more locally grown foods:

GET your menu working for you - both as an informant and marketer!
LEARN how to incorporate locally sourced foods in menu descriptors.
ENGAGE and connect your menu to the social media empire!
AND.... increase your restaurant's sourcing of farm-to-table foods.

Meet Our Panelists and Facilitator:

Tim & Melody Urbanic - Owners

Cafe Cimino Country Inn

Sutton, WV

The "Grandfather" of the WV Farm-to-Table Movement, Tim & Melody have been offering guests at the Inn locally raised, organic produce since 1999. The Inn supports nearly 20 small farms, family-run artisan food businesses, area gardeners and foragers - promoting sustainability of West Virginia farms.

Website: http://www.cafeciminocountryinn.com/

Joy Marr - Owner/Operator

Gourmet on the Gorge

Fayetteville, WV

Gourmet on the Gorge sits in the hills of West Virginia on the rim of the New River Gorge. We have been catering since 1994.

Joy pioneered the Farm-to-Table movement in the New River area, hosting dinners and farm visits. Joy teaches classes focusing on locally sourced and seasonally inspired menus.

She says: "Though some consider cooking seasonally somewhat limiting, we embrace the challenge; we believe the quality of our work is based on the excellence of our ingredients."

Website: http://www.gourmetonthegorge.com/

Dale Hawkins - Owner/Operator

Fish Hawk Acres

Rock Cave, WV

Chef Dale is a chef-caterer-farmer-teacher who has previously worked as Sous Chef at Glade Springs Resort, and then became Executive Chef at Stonewall Jackson Resort before returning to the family farm.

Fish Hawk Acres now boasts 28 acres with tomatoes, peppers, corn, herbs, root crops, flowers, watermelon, strawberries, goats, chickens, and much more!

Chef Dale also operates a market-cafe (in 2 locations) and catering business as well as season farm-to-table dinners.

Website: http://www.fishhawkacreswv.com/

Eric Woolridge, AICP

Co-Founder/Principal

Destination by Design &

Bon Appetit Appalachia

Boone, NC

Eric’s passion includes land use planning, small-town and rural economic development, and greenway, bike, and ped planning. He has worked as a professional planner in both the public and private sectors. He likes to ride his bike, play disc golf, and drink good coffee when he isn’t contemplating government/ citizen collaboration. Eric has a Masters in Public Administration from Appalachian State University.

Website: http://dbdplanning.com/

Matt Powell

Director of Place, Branding, & Promotion

Destination by Design &

Bon Appetit Appalachia

Boone, NC

Matt brings over 10 years of experience working and traveling for international relief organizations and creating compelling images that convey their critical need. By scripting, shooting, editing and producing multimedia campaigns and on-line material, he has become an expert in effectively telling the story to promote quality of life and increase community visibility and visitation.

Website: http://visitappalachia.com/bonappetitappalachia/