“A Salute to Women, Wine and Whiskey” at The Brown Hotel was created by Estes Public Relations to unite its clients into one event featuring celebrity chef Gale Gand in order to generate media interest. We selected to host the event in March was because it was Women’s History Month. We were able to include seven clients in the event:
Sullivan University– Proceeds from the dinner benefited a scholarship for a female culinary student. The event also provided students, female faculty and the University’s catering department with the opportunity to work with locally and nationally renowned chefs and increase Sullivan University’s name recognition.
The Brown Hotel – The Brown Hotel served as the host venue for the event. We developed a room package to help increase room revenues during a period of low occupancy. The hotel’s executive chef also participated in the event.
West Town Tavern Chicago – This client from Chicago participated in the dinner. Chicago is a favorite destination among Louisvillians. The goal was to increase exposure to draw visitors to her restaurant.
Capriole Goat Cheese – We included this nationally known cheesemaker in the dinner, where she showcased her product.
Selby Winery – We brought our winemaker client from California to the event where she showcased her product.
Vintner Select – Our distributor client who carries Selby wines was featured at the event. We included a representative from Vintner Select as part of programming.
Jack’s Lounge – The Kentucky Bourbon Cocktail Book author and mixologist Joy Perrine created cocktails for event.
In addition to creating and executing logistics for the event, Estes Public Relations also launched a successful media relations campaign targeting local and regional press, generating more than 2 million media impressions for clients.
Pre-event coverage included a front page feature in the Courier-Journal; two TV spots on the ABC and FOX affiliates; articles in several Business First newspapers across the country, including Philadelphia, Austin and Louisville; and four prestigious culinary blogs. Three regional daily newspapers also reported in the event, including the Tennessean, Bloomington Herald Times and Lexington Herald Leader.
We also developed a social media campaign which targeted blogs and Facebook sites for all clients involved in the event. We also created e-blasts for clients to distribute. An estimated 7000 people received correspondence.
