Gray's Journal

Thursday, February 18, 2016

Chef Rollins' Grilled Wrapped Pancetta Asparagus

Prep Time: 20 minutes
Makes 6 Servings
2 pounds medium asparagus
1/2 pound very thinly sliced pancetta
Finely grated zest and juice of 1 orange
2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
Salt and freshly ground pepper
2 teaspoons chopped thyme

1. Tightly wrap each asparagus spear in a slice of pancetta and refrigerate until chilled, about 20 minutes.
2. Light a grill or preheat a grill pan. In a small bowl, stir the orange zest and juice with the mustard and olive oil; season with salt and pepper. Grill the asparagus over moderate heat, turning often, until they are just tender and the pancetta is crisp, about 5 minutes total. Transfer the asparagus to a platter and drizzle with the dressing. Sprinkle with thyme and serve.

Thursday, January 14, 2016

Graylyn's French Toast Muffins

Prep Time: 15 minutes
Cook Time: 45 minutes
Makes 12 Large Muffins
1 pound loaf of Texas toast bread, diced into one inch squares
8 eggs
2 cups milk
1-1/2 cups half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
3/4 cup butter
2 cups brown sugar
3 tablespoons light corn syrup
1 cup of granola raisins

1. Set the cubes of bread in a container. In a large bowl, beat together 1 cup of brown sugar, eggs, milk, cream, vanilla extract and cinnamon. Pour over bread cubes, cover, and refrigerate overnight.
2. The next morning, preheat oven to 350°F. In a small saucepan, combine butter, the other cup of brown sugar and corn syrup; heat until bubbling. pour over bread and egg mixture.
3. Scoop bread mixture into buttered muffin pan and top with granola.
4. Bake in preheated oven, uncovered, for 45 minutes.


Thursday, October 29, 2015

Chef Rollins' Baby Green Salad

Baby Green Salad With Roasted Butternut Squash, Cranberries, Crumble Goat Cheese and Walnuts in Sherry Vinaigrette

Prep Time: 35 Minutes

1/2 cup extra-virgin olive oil
2 tablespoons sherry vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1 teaspoon kosher or sea salt
Freshly ground pepper

1 cup crumble goat cheese
1/3 cup dried cranberries
8 cups baby mixed greens
1 1/2 cups of peeled and diced half inch butternut squash
2/3 cup walnuts, toasted

1. In a small jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, sugar, salt, and pepper to taste
2. Cover tightly and shake vigorously to blend. Taste and adjust the seasoning.
3. Set aside.

1. In a small bowl, toss the cranberries with 2 tablespoons of the dressing to soften them.
Set aside for at least 20 minutes or until ready to service the salad.
2.For toasting the walnuts, have your oven set on 325 and toast on a baking sheet for five minutes.
3.To assemble the salad, place baby greens, cranberries, and butternut squash in a large bowl. Give the remaining dressing a last-minute shake and pour over the salad. Toss to coat evenly. Arrange the salad in a large serving bowl or divide it evenly among 8 salad plates. Scatter goat cheese, walnuts, and more cranberries over the top. Serve immediately

Chef's Tips:
The dressing can be made up to 1 day in advance, cover tightly, and refrigerated. Remove from the refrigerator 2 hours before serving. 
The nuts can also be toasted up to 1 day in advance; store at room temperature in an airtight container. 
The butternut squash and cranberries can be prepared up to 4 hours in advance. Set aside at room temperature.

Walnuts can be substituted with pecans or any nut of choice.

Labels: , ,


Friday, August 28, 2015

Vote for The Graylyn Estate in "Best of Unique Venues 2015"

Go vote for The Graylyn Estate for Unique Venue's 2015 Best Awards!

We are nominated in the following categories:

Best Venue to Host a Meeting or Event on a Per Diem
Best Venue for a Formal Affair
Best Outdoor Event Space
Best Venue to Enjoy Yourself When Meeting Is Over
Best Place to Gather for the Day (Day Meeting Venues)

Voting ends on Tuesday, September 8th!

Labels: , , , , ,


Monday, August 24, 2015

Chef Rollins' Fresh Baked Pears with Fruit Compote

Prep Time: 20 minutes
Cook Time: 30 minutes 
Servings: 6

3 large bosc pears, peeled, cut in half and cored
2 oranges, peeled and sectioned
1/3 cup of dried cranberries
1/2 cup of water
1/2 teaspoon of ground cinnamon
3/4 cup brown sugar
3 tablespoons of soft butter

Place pear halves cored side up in greased baking dish.
Spread orange segments and cranberries over pears.
Combine brown sugar, cinnamon and water in a cup, pour over fruit.
Dot each pear with soft butter.
Bake at 350 degrees for 30 minutes or until the pears are tender.
Serve baked pears warmed alone or with vanilla ice cream. 

Friday, July 31, 2015

The Lively Workshop at Graylyn

The pursuit of a vibrant life begins with first giving yourself the permission to be bold, to create with enthusiasm, and foster the same mentality in those around you. As creatives, you can be inundated with an overwhelming amount of pressure to fit in, or to dilute your own creations for the sake of being like the rest of the crowd. The LIVELY Workshop seeks to encourage photographers to embrace vibrancy in their work, in front of the lens, and fearlessness behind it.

This wonderful workshop hosted by Perry Vaile Photography and Rebecca Rose Creative will be held at The Graylyn Estate from October 26-29. From our stone buildings, picturesque bridges, towering trees to the southern hospitality in our historic rooms and delicious catered meals, the experience of staying at Graylyn is only the beginning.

The Lively Workshop came about as a platform to champion vibrancy, spiritedness and overall liveliness in the wedding industry and world of find art photography. There is a need for the celebration of color and light in this field and its our hope that the Lively Workshop enables attendees to create with vivacity and boldness while finding their own unique voice as artists.
By covering a variety of beneficial topics such as shooting technique, embracing your vision, styling, branding, getting published, growing business, and the importance of the creative journey, we will also be producing two styled shoots to help you apply it all (including for use in your portfolio and in submitting for publishing), as well as an optional film intensive add on session on your final day.

Here's a peek of what the week will look like:
Day 1: Monday, October 26
           Afternoon Arrivals
           Welcome Reception
Day 2: Tuesday, October 27
           Session 1: A Great Image: Techniques
           Session 2: Perfecting Aesthetic - Styling
           Session 3: The Long, Creative Journey
           Styled Shoot
Day 3: Wednesday, October 28
           Session 4: Marketing & Publishing
           Session 5: Growth & Pricing Structure
           Session 6: Concluding the Experience
           Styled Shoot
Day 4: Thursday, October 29
           Film Intensive Add-on Session

For more information about The Lively Workshop and to register click here.

Labels: , , , , , ,


Friday, July 17, 2015

Holiday Planning in July? We'll BET you $500 you won't regret it!

Image Map

Labels: , , , , , ,