Press Room & Media Comments
The Improper.Com has an article featuring the High Country of North Carolina. The author stayed with us while enjoying the High Country. Click here to see his comments from theimproper.com!
Featured article from Mountain Life - "Broyhill- A Work in Progress" by Danielle Beavers
Great recap of our successful dinner theatre - The Dixie Swim Club.
January 2009: New Audio-Visual upgrades have just been completed to the Helen A. Powers Grand Hall - Press Release
Recipe for Success - December 2008: Chef Bill Morris passes on his passion for cooking to students in the kitchen at the Broyhill Inn - written by Marla Hardee Milling • photography by Matt Rose
US AIRWAYS magazine - January 2008Five Mountain Escapes
- Compiled by Megan Seldon
Owned and operated by Appalachian State University, this facility is the ideal choice for both business travelers on the go and parents visiting their children on campus. The Broyhill is also the perfect place for leisure travelers who crave a mountain hideaway. As the High Country's premier full service conference center, restaurant, and hotel, guests can enjoy top-notch accommodations. The Broyhill is a smoke-free atmosphere and boasts quality mattresses. The Lobby Bar or Jackson Dining Room provide the perfect atmosphere to unwind.
Excerpts from the Charlotte ObserverINN-SIDE THE SOUTH
The student staffers make Broyhill special
By Sara Pitzer
The Broyhill Inn sits atop a hill looking down on the campus of Appalachian State University in Boone. In fact, the inn is owned by the university, a place where students work alongside professionals, learning the hospitality business.
The rooms in this older stone lodge have been renovated and are spacious and comfortable. Although it has 83 rooms as well as extensive conference and special-events space, the place doesn't feel like an anonymous hotel, partly because it is only two stories high.
The award-winning executive chef, Bill Morris, is perhaps best-known for the over-the-top Sunday brunch, which runs most of the day. Whatever else is on the buffet, you'll always find fried chicken, looking a little out of place with the more elaborate offerings.
"People complain if it's not there," Morris says.
This is an easy place to stay, away from downtown traffic, comfortable, with reasonable rates, and glorious landscape and mountain views.
But the unique appeal of Broyhill Inn is in its staff and service -- the youthful energy of students, including dining-room musicians, working with professional staff. It is a pleasure to experience.
Excerpts from Epicurean MagazineMountain Serenade in North Carolina's High Country: Boone
by Bob Angelone
As I sit in the dining room of the Broyhill Inn and Conference Center, with a panoramic view of the Appalachian Mountains, listening to the melodic sounds of a live piano being played during lunch, I can’t help thinking of the extraordinary experience this truly must be of all my travels. The captivating view, enhanced by the talented musician and the delicious Saturday breakfast buffet truly makes this a great place to visit.
There’s more to Boone, North Carolina than meets the eye, the palate or the ear. Indeed, Boone is a joy for all the senses. Isolated from the mainstream of North Carolina tourism, this picturesque hamlet is nestled in the western part of the state along the Blue Ridge Parkway - America’s most scenic road. Tourists and visitors are warmly welcomed and graciously treated with Southern hospitality.
The Broyhill Inn, where I stayed is a modern, comfortable hotel and conference facility operated in conjunction with Appalachian State University. Set high on a hill, up a winding drive, one gets the sense of splendid isolation and total privacy, yet with the comfort that one is only a minute’s drive from town. The rooms are pleasant, contemporary and comfortable and the conference facilities extensive. Service is great with a kind, cooperative and courteous staff attending to guests. The large dining room overlooks the Appalachians with a broad, expansive view.
Excerpts from the Tifton Gazette
High Country North Carolina
By Christine Tibbetts
“In Boone, we stayed in the two-story, Broyhill Inn at the end of a steep road winding through the campus of Appalachian State University (ASU). I should be so lucky as to dine there again. And again. Executive Chef Bill Morris knows how to turn a Boston bib lettuce salad into a wonder of breast of duck with balsamic caramelized apples and feta cheese, how to glaze the pork with pomegranate, to top tuna with fresh pineapple salsa and marinate a rack of lamb with fresh rosemary and olive oil. He also knows how to confer with High Country vintners to pair the perfect local wine with each course. Suggestions are on his menu, and if you ask, he’ll come out of the Broyhill Inn kitchen to talk about your dinner.”
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