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Conference Receptions

Your registration to the conference includes access to two incredible catered receptions, each featuring live music! This is a great opportunity for registrants to socialize with fellow attendees and faculty, and continue the discussion of the day’s exciting events. The receptions are a great opportunity for attendees to interact with notable authors, agents and editors in relaxed social setting. There is a cash bar open during the receptions.

Receptions will take place on Friday 22 February and Saturday 23rd February, from 6pm – 8pm. Below, you can find more details about what we are offering on each day.

Friday, 22 February

Music: Tobie Milford

The music of Tobie Milford has been described as an “ethereal symphony of sound”, using loop pedals to layer multiple violin parts and combine them his own vocals. This culminates in a nuanced and unique sound: ambient, minimalist string textures, quartet-style harmonies, sophisticated plucking patterns, and dynamic vocal melodies. His songwriting has led him to become one of Phoenix’s most widely-lauded solo acts, and his diverse fan base has invited him to play everywhere from bars and music venues to museums, art galleries, and a broad array of festivals, including Cincinatti’s Midpoint Music Festival in 2010. His music has been played on PBS programming, US Airways flights, and internet radio stations, reaching listeners from South Africa to New Zealand. That Milford has opened for cello looper extraordinaire Zoe Keating, ambient folk/postrock pioneers Sleep Whale, and singer-songwriters Tony Lucca and Joe Firstman is an indicator of his appeal to a diverse body of musical supporters.

Learn more on Tobie Milford's website.


Garden Dinner Buffet


  • Tenderloin Slider Display with potato rolls, cucumber salsa, chipotle aioli
  • Pesto Chicken Salad with oven dried tomatoes, mini croissants
  • (Vegan) Roasted Vegetable & Sundried Tomato Slider on focaccia
  • (Vegan) Seasonal Greens with strawberries, blueberries, raspberries, mixed greens, raspberry vinaigrette (on the side)
  • Organic Caesar Salad with parmesan (on the side), asiago croutons (includes regular caesar dressing & vegan caesar dressing on the side)
  • Mediterranean Gemelli Pasta Salad
  • Bruschetta Board with traditional Tuscan, roasted artichoke, grilled flat breads
  • Cheese Board with Artisan Breads & Crackers, smoked gouda, havarti dill, muenster, St. Andre triple crème brie, red dragon English cheddar, flatbreads, concord grapes, pears.

Saturday, 23 February

Music: Three-Legged Dog

Three-Legged Dog

Three-Legged Dog is today’s version of the string bands that existed all about the country in the Thirties and Forties, groups that played everything – oldtime mountain music, blues, ballads, devotional and dance music, jazz, pop tunes of the day – on acoustic instruments. The Dog takes to the stage with anywhere from sixteen to twenty instruments including multiple guitars, banjos, mandolins, accordion, bouzouki, harmonica, stand-up and fretless electric bass, Dobro and Hawaiian guitar, cello, and fiddle.

Their background and influences are individually as diverse as the music they play together.

  • Ant Bee, classically trained, plays cello, stand-up and fretless 5-string bass, and from time to time picks up an accordion.
  • Odie Piker, whose background is in rock, is a fine songwriter, moving freely among guitar, mandolin, bazooki, and banjo and taking on most of the lead singing.
  • Jim Sallis has behind him forty years of country blues and bluegrass, as well as years of playing steel guitar in Texas country bands; with the Dog he plays guitar, Dobro, mandolin, harmonica, banjo and fiddle.

In a single set you may hear Civil War-era songs, blues, vintage country, Cajun, calypso, gospel, jazz, swing, and originals that sound like all those.

Learn more on Three-Legged Dog's website.


Mardi Gras Cajun Dinner Buffet


  • Blackened Chicken Breast with pineapple salsa, stone ground mustard
  • Shrimp Etoufee
  • Romaine Salad with bell peppers, tomatoes, cucumbers, olives, citrus vinaigrette
  • Red Beans & Rice with local Andouille sausage
  • (Vegetarian) Red Beans & Rice
  • Garlic Bread with local fresh baked bread
  • Crudite Display with local seasonal fresh vegetables, ranch dip
  • Cheese Board with Artisan Breads & Crackers with smoked gouda, havarti dill, muenster, St. Andre triple crème brie, red dragon English cheddar, flatbreads, concord grapes, pears.