How would YOU like to feed folks from Food Network and Cooking Channel? This guy loved it!

Pheasant Coq Au Vin which was served during the Scripps Networks event

Pheasant Coq Au Vin which was served during the Scripps Networks event

Some of us were trying to schedule a small meeting at the Knoxville Convention Center a couple of weeks ago and the only available space there was the office of Mary Bogert, the center’s general manager. “I apologize, but every single room in the building is in use,” Bogert explained. “It’s a good problem to have.”

So what was going on? Well, in addition to the 1,000-person UT recruitment dinner being prepared for in the main exhibit hall downstairs, the sales and marketing force from Scripps Networks Interactive had descended on Knoxville — and the Convention Center — for the company’s national sales and marketing meeting. That entailed three very full days of strategic planning, training and celebration.

Both the national ad sales and affiliate sales groups were on hand — about 450 people — along with the top executives of HGTV, DIY Network, Food Network, Cooking Channel, Travel Channel, Great American Country and Scripps Networks Digital. “Many of them were happy to be escaping the ice and snow that hit Chicago and New York that week,” said Cindy McConkey, the company’s senior vice president of corporate communications.

The meetings were kicked off by a surprise visit from former Scripps Chairman Frank Gardner (yes that’s the name of the street that leads to the front door of the new corporate headquarters in west Knoxville), who along with Scripps Networks Interactive Chairman and CEO Ken Lowe and Scripps Networks President John Lansing, shared some of the stories behind the company and its culture.

“This is an important part of who we are, which, in essence, is our brand,” Lowe said.

Day One highlights also included the announcement of Steve Gigliotti’s promotion to president of national ad sales and marketing and branded entertainment.

In addition to the festivities at the Convention Center, various Scripps teams were seen dining in groups at Ruth’s Chris, Chez Liberty, Sangria’s, Cafe 4 and the Downtown Grill and Brewery. They also celebrated the best of the best with an awards dinner at the Convention Center.

Another dish served at this event

Another dish served at this event

From the Convention Center’s point of view, can you imagine the pressure — and prestige — of being the executive chef and being challenged to serve meals to folks from Food Network and Cooking Channel?

“This is my favorite event — but also the most challenging event — of the year,” confided Convention Center Executive Chef Chris Moore. “They are very discerning. They said, ‘Make it good — and we don’t want to see the same thing twice!'”

Moore consulted about the menu — “line by line,” he said — with Food Network chefs in New York. “What better company to have as a client?” Moore asked. “I got from them early that they wanted it to be as close to perfect as possible. I’m proud that we performed at a level that they would consider us as an event venue.”

Moore relied on one of his favorite suppliers, Laurel Creek Farm, to provide local meats for his menus. He raved about the lamb legs the company supplied. “We had whole legs, studded with garlic, marinated for a day and a half before we roasted them,” Moore said. “It was the best lamb I’ve ever had. What they feed them on the Cumberland Plateau causes them to have a clean flavor with no gamy after-taste.” Moore also acquired eggs, butter and other supplies from Laurel Creek.

When I spoke with him after the event, he was exhausted, but happy. “They eat quite a bit at their events. And everything was scratch-made,” he said. “Everything leaned toward artisan. It was like having a Chef’s Table for three days!”

The Convention Center rose to the occasion and Scripps Networks brought this top-of-the-line event to downtown Knoxville and infused capital into the operations of other restaurants and hotels, as well, which is why the Convention Center was built in the first place.

This reminds me of a conversation I had many years ago with Chris Whittle when Whittle Communications was at its height here. “You want to have companies that are headquartered in your town,” Whittle said at the time. “What a headquarters brings is so much more than the sum of its parts. It affects the entire community.”

I think Scripps Networks proved Whittle’s point this month. We are very fortunate to have them.

At the ad sales awards dinner, Isaac Maman, Food Network ad sales account executive, receives an award from Karen Grinthal, SVP of Food Network/Cooking Channel ad sales. In background, from left: Greg Regis (SVP, Travel Channel ad sales), Donna Stephens (SVP, HGTV ad sales) and Laura Galietta (SVP Scripps Networks ad sales)

At the ad sales awards dinner, Isaac Maman, Food Network ad sales account executive, receives an award from Karen Grinthal, SVP of Food Network/Cooking Channel ad sales. In background, from left: Greg Regis (SVP, Travel Channel ad sales), Donna Stephens (SVP, HGTV ad sales) and Laura Galietta (SVP Scripps Networks ad sales)

Brook Johnson, food category president, and Cooking Channel GM Michael Smith enjoy the ad sales awards dinner.

Brook Johnson, food category president, and Cooking Channel GM Michael Smith enjoy the ad sales awards dinner.

Former Scripps chairman, Frank Gardner, left, shares a laugh with newly promoted president of ad sales, Steve Gigliotti, adn Scripps Networks Interactive president and chairman, Ken Lowe.

Former Scripps chairman, Frank Gardner, left, shares a laugh with newly promoted president of ad sales, Steve Gigliotti, and Scripps Networks Interactive president and chairman, Ken Lowe.

Garry Heath, director of Food Network ad sales marketing, and Jeff Stettin, vice president of Cooking Channel ad sales, ham it up as they enter the ad sales awards dinner.

Garry Heath, director of Food Network ad sales marketing, and Jeff Stettin, vice president of Cooking Channel ad sales, ham it up as they enter the ad sales awards dinner.

Newly promoted president of ad sales, Steve Gigliotti, addresses the crowd.

Newly promoted president of ad sales, Steve Gigliotti, addresses the crowd.

OK. More photos of the food:

Sample plate for one of the receptions

Sample plate for one of the receptions

Black truffles used in this dish are grown locally at Leonard's Truffiere.

Black truffles used in this dish are grown locally at Leonard's Truffiere.

Yum!

Yum!

Notes: The Knoxville Convention Center is a client of Moxley Carmichael. John Black took the photos of the Scripps Networks event. The Knoxville Convention Center provided photos of the food. Special thanks to Cindy McConkey of Scripps for her assistance.

Filed under: Business, Downtown, Events, Knoxville, Media. Bookmark the permalink.

Leave a Reply