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Lodging and Food

Lodging:

Hotel reservations must be made by Tuesday, September 20, 2016,
by 5:00pm to get the ECW group rate. (Hotel deadline)

Each person is responsible for securing their own lodging. A block of rooms has been reserved for the ECW on Thursday, November 3rd (for those who want a more leisurely arrival) and Friday, November 4th at The Hawthorne Inn & Conference Center, 420 High Street, Winston-Salem, NC 27101. (See directions below.)

The rate is the same for a single or double room: $122.90, which includes all taxes, free parking and a full hot breakfast at the Bayberry Bistro. (If you share a room, ask for a second breakfast voucher.) NOTE: The deadline for the special group rate is September 20, 2016. For reservations: Call the hotel directly, 1-800-972-3774. (Local number: 336-777-3000. Make sure to ask for the “ECW” or Episcopal Church Women block. Although check-in begins at 3pm, for your convenience you may check-in after dinner Friday, November 4, 2016.

Directions to The Hawthorne Inn & Conference Center

From Bus. I-40 Westbound: Take Exit 5C (Cherry St.), turn right at end of the ramp, then take an immediate left at the first light onto 1st St. Take the first left onto Marshall St., cross over Bus. I-40, The Hawthorne Inn & Conference Center is on the right. The entrances are located on Marshall St.

From Bus. I-40 Eastbound: Take Exit 5C (Cherry St.) onto High St. The entrance is on the right.

Food:

*Please Note:  No refunds for meals after October 28, 2016.  All meals must be pre-purchased. 

Please indicate your choices on the registration form itself.

Friday Boxed Lunch - $10.00 - Catered by Salem Kitchen of Winston-Salem

  • Sandwich options:  Turkey Supreme or Mediterranean Wrap
  • Assorted sides:  Potato Salad, Pasta Salad
  • Assorted desserts:  Pecan Bar, Brownie
  • (Bottled water will be provided)

Friday Dinner - $28.00 - Catered by The Hawthorne Inn of Winston-Salem

  • Starter: House Salad
  • Entrée options:
    • Bowtie Pasta with Feta Cheese and Sun Dried Tomatoes, tossed in Olive Oil (no starch)
    • Bone-In Lemon Herb Roasted Chicken
    • Sliced Sirloin of Beef with Au Jus
  • Entrées are served with Chef’s Selection of Fresh Vegetable, Chef’s Selection of Potato or Rice, Rolls and Butter, Coffee and Iced Tea
  • Dessert: Double Chocolate Cake
  • (Wine will not be available at dinner.)