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WHITE SULPUR SPRINGS, WEST VIRGINIA --
THE SYMPOSIUM FOR PROFESSIONAL FOOD WRITERS AT THE GREENBRIER
As if
The Greenbrier needed more
amenities to attract us (see our
Just Back from last fall),
the Symposium for
Professional Food Writers has been a goal of ours given our foray into
culinary travel in
the
past several years. And the week-long conference simply whetted our appetite
for a second helping.
Since it’s inception in 1989, The Symposium for Professional Food Writers has been a valued and valuable resource for professional food writers and editors. The conference offers writers an open forum where they can exchange thoughts on skills, trends, writing styles, and themes prevalent in today's world of food writing. With coaching sessions by writing pros, open discussions by writers and editors of cookbooks and "foodie" magazines, open readings, writing exercises, sessions on cutting-edge video production, book signings, and hours of conversation about the burgeoning world of social media, the symposium proved to be educational, inspiring, and just down right tasty. Panels like the discussion (pictured) between superstar food journalist Michael Ruhlman (his new book is called Ratio) and LA Times food section editor Russ Parsons were invaluable. Founder and organizer Antonia Allegra is a treasured host and facilitator for the event.
The chefs of The Greenbrier outdid themselves for this illustrious culinary group, with three meals a day in varied venues throughout The Greenbrier and creative and mind-blowing menus, not to mention salt tastings, dessert extravaganzas, and free-flowing wines sponsored by Napa Valley Vintners. And that doesn’t even address the luxurious accommodations of The Greenbrier, the manicured and peaceful grounds, and the multitude of luxurious amenities offered.