BOONE, N.C. — On Wednesday, October 22, and Thursday, October 23, 10 students representing the College of Arts and Sciences (CAS) and College of Fine and Applied Arts participated in a fine dining and wine education program designed to develop their confidence in an environment that blurs the lines between professional and social—the business meal.
The following high-achieving students were selected to participate in the inaugural "Wine and Fine Dining for Emerging Professionals" program:
Eva Anderson, senior computer science major
Ashley Blanchard, senior history major
Courtney Castellow, senior public relations major
Gwen Folk, senior psychology major
Andrew Foley, senior English secondary education major
Ember Jones, senior biology major
Finn O'Hara, senior chemistry major
Sydney Pennell, senior psychology major
Jedd Reid, senior psychology major
Maggie Zheng, senior psychology major
The multi-part, immersive program—offered to the students for free—was sponsored by Erik Martella, wine specialist and lecturer in the Appalachian State University Department of Chemistry and Fermentation Sciences, member of the CAS Advancement Council, and proprietor of Erik Martella Wines. Martella developed the program in collaboration with App State's Career Development Center and Division of University Advancement.
Martella's goal was to introduce outstanding students to wine and fine dining through engaging, experiential learning opportunities that blend education with real-world application. According to Martella, by focusing on the intricacies of hosting business meals, the program aims to give students a level of comfort and familiarity with wine and fine dining that will also make them confident guests in these situations. Additionally, the program seeks to inspire personal appreciation for the enjoyment of good wine, good food, and good company.
"The program is also designed to serve as a replicable model for other universities, arts organizations, wine education programs, and individuals seeking to inspire the next generation of wine lovers and cultural stewards," explained Martella, who has collected the program materials in a publicly available program guide.
Wednesday's program began with “Restaurant Operations: How Hospitality Works,” hosted at Vidalia Restaurant and Wine Bar in downtown Boone. Vidalia owner Alyce Ratchford '06 discussed front- and back-of-house operations. She explained how to work with restaurant staff—from making a reservation to paying the bill—and provided best practices for both hosting and attending a restaurant dining occasion.
To kick off the program, Vidalia Restaurant and Wine Bar Owner Alyce Ratchford '06 met with students to share how hospitality works. Photos by Lauren Gibbs
Next, the group headed down King Street to Venture Chocolate and Wine, where they participated in a session led by Advanced Sommelier Jeremy Stamps. Stamps introduced wine as an object of history, place, and culture, not just consumption. While leading the group through a wine tasting, he provided an overview of fine wine, guidance on intentional tasting, and instruction on reading wine lists and interacting with wine professionals.
Students participated in a guided wine tasting with Advanced Sommelier Jeremy Stamps at Venture Chocolate and Wine. Photos by Lauren Gibbs
On Thursday, the group reconvened on campus for “Cultivating Presence at the Table,” a seminar co-led by Martella and CAS Career Coach Melissa Auten '12 '18. In her presentation, Auten covered standard behavior in a formal dining environment with a focus on hosting the meal. The students also learned how to navigate business and social conversations during formal meals.
The second day of the program began with a seminar on dining etiquette led by CAS Career Coach Melissa Auten '12 '18 and Erik Martella. Photos by Lauren Gibbs
Then, the students boarded a bus for Banner Elk to put their knowledge into practice at Artisanal, a fine-dining restaurant. The students enjoyed a three-course meal and fine wine while conversing with their table hosts:
Dr. Ross Gosky, associate dean in the Cratis D. Williams School of Graduate Studies and professor in the Department of Mathematical Sciences
Anita Greene, co-owner of Artisanal and member of the Appalachian State Board of Trustees
Patrick Setzer '90 '98, vice president of member engagement for the Boone Area Chamber of Commerce
Jennifer Shaffer, director of the Career Development Center
The program culminated in an upscale dining experience with campus and community leaders at Artisanal, a fine-dining restaurant owned by Appalachian State Board of Trustees Member Anita Greene. Photos by Lauren Gibbs
Martella has committed to funding the program, covering all costs for at least 60 student participants over a five-year period. Subsequent sessions aim to be sustained through premium ticket sales to local business and community leaders who will serve as mentors and table hosts. Those interested in supporting the program can contact CAS Development Director Jasmin McFayden '10 at mcfaydenja@appstate.edu or (828) 262-4019.
###
About the A.R. Smith Department of Chemistry and Fermentation Sciences
The A.R. Smith Department of Chemistry and Fermentation Sciences offers a Bachelor of Arts in chemistry, a Bachelor of Science in chemistry with eight different concentrations and an interdisciplinary Bachelor of Science degree in fermentation sciences. The department’s programs prepare students to attend graduate and professional schools, as well as for employment in the pharmaceutical and fermentation industries and other business sectors. Learn more at dcfs.appstate.edu.
About the College of Arts and Sciences
The College of Arts and Sciences (CAS) at Appalachian State University is home to 17 academic departments, two centers and one residential college. These units span the humanities and the social, mathematical and natural sciences. CAS aims to develop a distinctive identity built upon our university's strengths, traditions and locations. The college’s values lie not only in service to the university and local community, but through inspiring, training, educating and sustaining the development of its students as global citizens. More than 6,800 student majors are enrolled in the college. As the college is also largely responsible for implementing App State’s general education curriculum, it is heavily involved in the education of all students at the university, including those pursuing majors in other colleges. Learn more at cas.appstate.edu.
About the Career Development Center
The Career Development Center at Appalachian State University supports the mission of the university and its Division of Student Affairs in developing lifelong learners and leaders by engaging and challenging students within a culture of care and inclusion. Students who participate in the center’s services are able to identify core values, beliefs and skills and use them to articulate relatable career goals; acquire transferable skills and relevant experiences for future professional endeavors; and utilize resources that are available to gain experiential learning opportunities and cultivate professional networks. Learn more at careers.appstate.edu.
About University Advancement
Appalachian State University’s Division of University Advancement supports and encourages the university’s mission by engaging alumni, friends and the greater community. University Advancement staff help connect these constituents with Appalachian through one-on-one contact and special programming, thereby securing the resources necessary to create the best possible learning environment for Appalachian students and to positively impact the community, region and state. The division incorporates the offices of Alumni Affairs, Development and the Appalachian State University Foundation Inc. Learn more at give.appstate.edu.
By Lauren Gibbs
November 12, 2025
BOONE, N.C.
Erik Martella, wine specialist and lecturer in the Appalachian State University Department of Chemistry and Fermentation Sciences, member of the CAS Advancement Council, and proprietor of Erik Martella Wines, chats with students at Vidalia Restaurant and Wine Bar before the beginning of the inaugural "Wine and Fine Dining for Emerging Professionals" program. Photo by Lauren Gibbs
Erik Martella, wine specialist and lecturer in the Appalachian State University Department of Chemistry and Fermentation Sciences, member of the CAS Advancement Council, and proprietor of Erik Martella Wines, chats with students at Vidalia Restaurant and Wine Bar before the beginning of the inaugural "Wine and Fine Dining for Emerging Professionals" program. Photo by Lauren Gibbs