Come share a local meal and hear from farmers and chefs who are making farm-2-table work! Learn how to increase your farm-to-restaurant sales and boost profitability, with information on a variety of topics:

• Best practices & tips for Farm-to-Restaurant sales

• How to negotiate pricing

• Sourcing and selling local meats

• Tips for marketing locally and beyond

• Interactive audience Q&A
• And much, much more!!!!
  

   Laura Dimbylow - Owner, The Canal House Cafe in Harper’s Ferry, WV

Laura and her husband Matthew run the Canal House Café in Harpers Ferry-Bolivar, WV. They are passionate about their commitment to supporting local economies and sourcing from local farms.

Website: http://www.canalhousecafe.com/about-us/

  .Terry Hudson - Farmer/Founder, Hudson Farms, LLC in Big Chimney, WV

In addition to the work on his own farm, Terry is also dedicated to teaching and mentoring young farmers. He has traveled extensively around West Virginia, sharing low-cost season extension expertise with emerging producers and community groups.

He is a biodynamic farmer, who practices all-organic growing techniques, although he is not USDA Certified Organic.

Website: http://www.hudsonfarmswv.com/kanawha-valley-csa

 Patti Miller - Owner, Panorama at the Peak, Berkeley Springs, WV  

Patti Miller co-owns Panorama at the Peak – A Local Foods Restaurant (Berkeley Springs, WV) with her wife Leslie Hotaling. For the past decade they’ve been serving up Local Food in this cool and quirky little West Virginia town of Berkeley Springs. Located on the north face of Cacapon Mountain, diners are treated to great views of the Potomac River Valley and the mountains of 3 states.

“Our passion is to bring healthy, sustainable food from small farms to the marketplace.  The Panoramians (our team), Guests, Farmers and Community propel us forward with their enthusiasm and dedication."-Patti

Website: http://panoramaatthepeak.com/

Matthew Lintz - Executive Chef, Local Roots Restaurant, Roanoke, VA

Local Roots is a farm to table restaurant in Roanoke, Va. “Our roots are fed by a philosophy we call S.O.L.E.: Sustainable, Organic, Local, Ethical.  It's a principle that guides us as we decide from whom to source our meats and vegetables.  It also informs our beverage program.  We prefer working with small wineries; for example, who care not only about flavor, but about their impact on the earth.” 

-- Diane Elliot, Owner

Website: http://www.localrootsrestaurant.com/

Driving Directions:

Directions to Hill and Holler from the State Fair of WV.
Head north on US 219 towards Lewisburg. Continue north for about 2 miles.  Pass the intersection of Washington and Jefferson st. in downtown Lewisburg, destination will be on your right.

204 N. Jefferson St. Lewisburg, WV 24901