FOOD COMES FIRST DURING DMAI’S DESTINATIONS WEEK IN WASHINGTON
Destination Marketing Association International (DMAI) will showcase the important role that food and culinary customs play in inspiring and promoting travel during three events taking place Feb. 11 & 12 during the organization’s Destinations Week in Washington. All events take place at the Walter E. Washington Convention Center.
JAMES BEARD FOUNDATION HONORED WITH SPIRIT OF HOSPITALITY AWARD/DINNER: Feb 11/ 5:30-9 PM/Ballroom, 3rd Level
To acknowledge the strong bond between food, restaurants and travel, The Destination & Travel Foundation will honor the James Beard Foundation with the 2014 Spirit of Hospitality Award at the 21st Annual Destination & Travel Foundation Dinner & Dream Auction. The award is the highest recognition presented annually to individuals and organizations that show exceptional dedication and commitment to the continued success of the travel and tourism industry.
- Creating the dinner will be John Fleer, presented by Asheville Area CVB and owner of Ashville, North Carolina’s Rhubarb Restaurant, and a Rising Star of the 21st Century Beard designee; Chef Tory McPhail, executive chef of New Orleans’ Commanders Palace and the reigning Beard Foundation Best Chef: South honoree (presented by New Orleans CVB); and Keegan Gerhard, owner of Denver’s D-Bar Desserts and a judge of the Food Network Challenge (presented by Visit Denver). Each course will be paired with wines from Monterey, California courtesy of the Monterey CVB.
- Additionally, the event’s pre-dinner reception will feature hors d’oeuvres by Indianapolis Chef Dave Foegley, from James Beard Foundation “American Classic” restaurant St. Elmo Steak House (presented by ¬¬Visit Indy). Adding to the opening reception and after-party will be Evan Williams Bourbon (by the Louisville CVB), Chicago’s Goose Island Brewery (by Choose Chicago), a selection of Washington State wines (by Visit Seattle) and spirits from High West (sponsor: Visit Salt Lake).
PANEL OF CHEFS, FOOD EXPERTS: THE EVOLUTION OF AMERICAN FOOD & ITS ROLE IN SETTING THE TABLE FOR MEETINGS, EVENTS & DIPLOMACY: Feb 12/ 9- 10:15 AM/ BALLROOM, 3rd Level
This session provides unprecedented access to trends and stories from award-winning chefs and leaders in the food world – including members of the U.S. State Departments Diplomatic Culinary Partnership. Capricia Marshall, former U.S. chief of protocol and White House social secretary will facilitate the wide-ranging conversation among celebrated chefs & food experts. Panelists: Susan Ungaro, president, James Beard Foundation; Chefs Keegan Gerhard, (Denver’s Bar D & Food Network Challenge judge; David Guas (Bayou Bakery); Mike Isabella, (Graffiato, Kapnos); Tory McPhail, (New Orleans’ Commander’s Palace); Art Smith (Art & Soul); Vikram Sunderam, ( Rasika & Rasika West); and Washington Post food and travel editor Joe Yonan,
KEYNOTE ADDRESS: Capricia Marshall: Smart Power: Using Hospitality to Set the Table for Diplomacy: Feb 12 - noon-1:30 pm / Hall E
Marshall will share how The State Department used ‘smart power” to enhance diplomatic efforts through meetings and events creating experiences to foster connections and bonds between peoples and cultures.
FOR INFORMATION OR MEDIA CREDENTIALS PLEASE CONTACT:
Jill Collins jill@JillCollinsPR.com 703.716.0925/703.626.5797 - mobile