The Floating Island Workshops

A travelling series of writers' workshops with Kim Sunee

Archive for the ‘memoir’ tag

2010 Chapel Hill Workshop: Details

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Postcard - Chapel Hill 2010In about seven short weeks, fifteen talented writers will have the opportunity to hone their nonfiction skills with bestselling author Kim Sunee and meet/work with a host of celebrity authors and chefs at the Floating Island Workshops in Chapel Hill, NC. From Monday, October 11 to the 14th, attendees will receive professional critiques from Kim, dine and share stories with nationally renowned chefs, and more.

Workshop attendee benefits:

  • 4 days of workshopping
  • Catered lunch daily
  • Special lunch at Chef Bill Smith’s nationally renowned Crook’s Corner Restaurant
  • Roundtable Q & A with Frances Mayes, bestselling author of Under the Tuscan SunBella Tuscany and most recently Every Day in Tuscany
  • Wine tasting at Bonne Soiree with Chip Smith, Tina Vaughn and Damon Haynes

The $1,200 workshop fee includes the above features and events. To secure your spot, please fill out the online application and submit a 50 percent deposit.

Also, we have secured a group of rooms at The Franklin Hotel, in the heart of Chapel Hill, at a special room rate.  The Franklin Hotel’s special room rate expires September 17, so register and book your rooms today.

In addition to the week’s workshop activities, Floating Island is also hosting a number of additional events, available on an a la carte basis around the city. Some of those events include:

  • Family Dinner at Lantern with chef Andrea Reusing
  • Reception and two publishing panels at Fearrington House with authors and chefs including Sara Foster, Bill Smith, Andrea Reusing, Frances Mayes, and more, presented by Keebe Fitch
  • Additional tickets for the Bill Smith lunch

If you have any questions about the workshop or any of the events, please contact us and we will be glad to speak with you.

Chapel Hill 2010: Chef Bill Smith, forager

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Last year, Bill Smith, a nationally recognized Chapel Hill chef, cookbook author and frequent forager, took Floating Island Workshops Director Kim Sunee on a trip to procure ingredients for one of his signature desserts at Crook’s Corner: honeysuckle sorbet. Chef Smith will host an exclusive lunch during our 2010 Chapel Hill workshop. (Full details in a future post.)

Making the sorbet:

(Sadly, Chef Smith’s honeysuckle sorbet is a spring dessert and will not be available for our lunch.)

Chapel Hill 2010: Early Bird Registration

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Early Bird Registration: 20% off registration until Aug. 15, 2010Register for the Floating Island Workshops Chapel Hill 2010 workshop before August 15, and take 20% off the workshop fee. It gets you all the same great writers and fabulous food, just for less money.

Register here today!

Chapel Hill 2010: Workshop Registration Open

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Chapel Hill 2010: Workshop Flier

Floating Island Workshops proudly announces that registration for the October 2010 Chapel Hill, North Carolina workshop is now open. Fifteen talented writers will have the opportunity to hone their nonfiction skills with bestselling author Kim Sunee and meet/work with a host of celebrity authors and chefs.

The workshop includes:

  • 4 days of workshopping
  • Breakfast and lunch daily
  • A special lunch at Chef Bill Smith’s nationally renowned Crook’s Corner Restaurant
  • An exclusive chef demonstration (TBA)

In the coming weeks a few exciting excursions will be added to the workshop roster, including a wine tasting, a cookbook author panel, dinners featuring local chefs, and cookbook signings. Tickets for these excursions will be available on an a la carte basis to workshop attendees and the general public. (Workshop attendees will have preference.)

We have secured a special group rate at the beautiful and well-situated Franklin Hotel in downtown Chapel Hill. Information on how to take advantage of that rate will be furnished to attendees who have completed their online application and submitted their deposit.

The $1,200 workshop fee, includes 4 days of workshopping, daily breakfast and lunch, the special lunch with Chef Bill Smith, and a chef demonstration (TBA). To secure your spot, please fill out the online application and submit a 50 percent deposit.