BOONE, N.C. — Eleven students from Appalachian State University's College of Arts and Sciences (CAS) recently participated in the second annual Wine and Fine Dining for Emerging Professionals program, an exclusive educational experience designed to demystify wine and fine dining while helping students build confidence in professional settings.
Sponsored by Erik Martella, wine specialist and lecturer in App State's Department of Chemistry and Fermentation Sciences, member of the CAS Advancement Council, and proprietor of Erik Martella Wines, the multi-part program brought together high-achieving students for two evenings of experiential learning focused on networking, dining etiquette, and professional relationship-building.
The following students were selected to participate:
Omar Alchab, senior computer science major
Jose Barajas-Arias, senior physics major and CAS Corps member
Liam Dell, senior physics and exercise science major
Charlotte Fuselier, senior political science major
Carter Huey, senior physics major
Emma Ingram, senior physics major and CAS Corps member
Julia Kraus, senior political science major
Ella Lowman, senior global studies major
Genevieve Matlovsky, senior English and political science major
Sophia Roberts, senior environmental science major
Lizzie Smith, senior psychology major and CAS Corps member
Offered free of charge to students aged 21 and older who have demonstrated academic excellence, the program is designed to help participants develop confidence in an environment that blurs the lines between professional and social: the business meal.
Students selected for the second annual Wine and Fine Dining for Emerging Professionals program pose with table hosts and organizers during the program's culminating dinner at Artisanal Restaurant in Banner Elk. Photo by Chase Reynolds
The experience began in downtown Boone, at SouthEnd Brewing, with a guided wine tasting and educational session exploring wine as an expression of history, place, and culture. Students learned the fundamentals of intentional wine tasting, gained familiarity with wine lists, and developed a deeper understanding of how wine professionals communicate about their craft.
The evening continued with a professional mixer at Venture Chocolate and Wine that allowed participants to engage in conversation with local professionals and business owners. Throughout the event, students practiced initiating conversations, balancing personal and professional topics, and discussing their skills, education, and relevant experience.
Participating professionals included:
Lauren Fearrington, vice president of the Watauga Humane Society Board of Directors
Ross Gosky, associate dean of App State's Cratis D. Williams School of Graduate Studies and professor in the Department of Mathematical Sciences
Geralyn Jordan, associate director of App State's Career Development Center
Lane Moody '05, downtown development director with the Town of Boone
Angela Shook '07 '09, director of App State University Recreation
On the second evening, students attended an on-campus seminar focused on dining etiquette, hospitality, and the dynamics of hosting a business meal. The session was led by CAS Career Coach Melissa Auten '12 '18, who guided participants through the expectations of formal dining environments and strategies for navigating professional conversations with confidence. Students then traveled to Artisanal, a fine dining restaurant in Banner Elk, where the program culminated in an upscale dining experience with community leaders and business professionals.
Charlotte Fuselier, a senior political science major, and Jose Barajas-Arias, a senior applied physics major and CAS Corps member, speak with Anita Greene, co-owner of Artisanal Restaurant and a member of App State's Board of Trustees, during the culminating dinner of the Wine and Fine Dining for Emerging Professionals program. Photo by Chase Reynolds
Described by organizers as both a celebration and a practicum, the dinner provided students with an opportunity to apply what they had learned in real time while engaging in meaningful conversation with experienced professionals.
"The most valuable thing I gained from participating in this program was learning how to network with professionals," said Emma Ingram, a senior physics major and CAS Corps member. "The mixer at Venture Chocolate and Wine was a great low-stakes opportunity to practice making connections with people I had never met before. I had always found networking somewhat intimidating, but the experience helped me feel much more comfortable in that environment. The dinner the following evening also gave me the opportunity to practice professional conversations and dining etiquette skills that I expect will be valuable throughout my career."
Table hosts included:
Anita Greene, co-owner of Artisanal and member of App State's Board of Trustees
Geralyn Jordan, associate director of App State's Career Development Center
James Milner '04, founder and CEO of Appalachian Commercial Real Estate
Gabe Willison, instructional design specialist with Lowes Foods
"The most valuable thing I took from this experience would be the ability to connect with local businesses, whether it be through the institutions or the ability to sit down with the owners at a dinner," said Lizzie Smith, a senior psychology major and CAS Corps member. "I was able to learn more about how a business dinner operates, which will definitely lend a helping hand in what I am pursuing in my future field."
Sophia Roberts, a senior environmental science major, and Geralyn Jordan, associate director of App State's Career Development Center, converse with Omar Alchab, a senior computer science major, and Emma Ingram, a senior applied physics major and CAS Corps member, during the culminating dinner of the Wine and Fine Dining for Emerging Professionals program. Photo by Chase Reynolds
Martella has committed to funding the program, covering all costs for at least 60 student participants over a five-year period. Future sessions aim to be sustained through premium ticket sales to local business and community leaders who 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.
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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 about the A.R. Smith Department of Chemistry and Fermentation Sciences
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 about CAS
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 about the Career Development Center
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 App State through one-on-one contact and special programming, thereby securing the resources necessary to create the best possible learning environment for App State students and to positively impact the community, region, and state. The division incorporates the offices of Alumni Engagement, Development, and the Appalachian State University Foundation Inc. Learn more about University Advancement
By Lauren Gibbs
November 5, 2026
BOONE, N.C.
People seated at a long dining table share a meal and conversation in a restaurant dining room.
Students and community leaders engage in conversation during the culminating dinner of the Wine and Fine Dining for Emerging Professionals program at Artisanal Restaurant in Banner Elk. Photo by Chase Reynolds