Gray's Journal

Wednesday, June 21, 2017

Welcome To The Graylyn Family

     Graylyn Estate and Conference Center welcomed Mark McFetridge as the Director of Rooms and Courtney White as a Conference Coordinator. We look forward to the many positive contributions that we know they will make to our community in the coming year with their vast knowledge and fresh ideas. Please join us in welcoming Mark and Courtney to Graylyn.

Mark McFetridge, a veteran of the United States Marines, brings over 15 years of experience as a guest services professional throughout Florida. Before arriving at Graylyn, Mark was the Director of Guest Services Operations at The World Golf Hall of Fame and Museum in Saint Augustine, Florida.  Mark's passion and enjoyment of playing golf has already sparked many conversations of more collaboration between Graylyn and local golf courses. When Mark is not at Graylyn overseeing guest services, engineering, and housekeeping, he can be found exploring North Carolina with his wife and two children.


Courtney White's experience in the hospitality industry and immense knowledge of coordinating events is a great asset for The Graylyn Estate and Conference Center. From Rural Hall, North Carolina, Courtney pursued a degree in Recreation Management from Appalachian State University and enrolled in The Walt Disney College program in Orlando Florida upon graduation. She previously worked at Twin City Quarter, in downtown Winston-Salem, as an event planner for the last four years. At Graylyn, Courtney can be found coordinating multiple group meetings but when she has time off, she will likely be running a local race or hanging out with her pet dog, Penny. 

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Tuesday, April 4, 2017

Third Floor Renovations Completed

A Fresh Look

When built in 1932, the third floor of the Manor House served as the attic to Bowman and Nathalie Gray. Over the years, the attic has transformed from storage space to dorm rooms to guestrooms. On June 22, 1980, a fire ignited on the third floor of the Manor House and on the following day, the president of Wake Forest University announced that the home would be restored to its original 1932 condition and be used as an educational conference center. In 1993, Graylyn became an International Conference Center and began hosting guests and organizations from all over the world. 

 The Manor House second floor guestrooms are the 13 original bedrooms and sitting rooms of the Gray family. When the third floor was renovated after the fire, the rooms were meant to pay tribute to the antique rooms of the second floor, with a modern update. In early 2016, plans were set in motion for a rejuvenation of the third floor, with a fresh new look inspired by what the Gray family would have in their attic—their love for travel and a lifetime of cherished memories. Work began in November 2016 with partners from CJMW Architecture and Blum Construction. 

Renovations were completed in early March, and guests were welcomed to the newly-imagined third floor for the first time on March 17. The redesigned space now boasts 14 guestrooms and an estate suite. We invite you to book your next stay in one of our third floor rooms this spring.
To view more photos of the renovations, click here.
Make your reservation today!


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Wednesday, October 5, 2016

Graylyn Teams with Local Firms for New Renovation

 Graylyn, the historic luxury boutique hotel and conference center, continues its commitment to the community by partnering with an experienced local team to design and build a complete renovation of the Manor House’s third floor. The firms involved – CJMW Architecture (Architecture and Interior Design) and Frank L.Blum Construction Company (Construction Manager) – are headquartered in Winston-Salem and have more than 200 years combined experience working in the Triad.

 “It was very important to us to partner with local firms,” said John Wise, Wake Forest University vice president of hospitality services and the executive overseeing Graylyn. “Graylyn has been a part of the Winston-Salem community for almost 90 years and we strongly believe in working with local organizations. The fact that we found experts with longstanding ties to Graylyn is an important aspect of the success of this project.”

Award-winning interior designer Kathleen Warner, a principal of CJMW Architecture, is leading the design team. Kathleen draws on more than 10 years' experience designing boutique hospitality environments. Amanda Adams, an associate architect in the firm, is providing her expertise as one of CJMW’s historic architecture experts.

Designed by well-known local architect Luther Lashmit for Bowman Gray Sr. and his wife Nathalie Lyons Gray, the estate was completed in 1927 and was home to the family in the early 1930s. Lashmit was a key figure in Northup and O’Brien, a Winston-Salem architecture and engineering firm that is the predecessor to selected design firm CJMW Architecture

“We are excited to walk-in the footsteps of our predecessor, Luther Lashmit,” said Warner. “Graylyn is such an amazing place and an important part not only of Winston-Salem’s history, but its future as well. We are honored to be working on this project.”

Blum Construction will serve as the construction manager on the project, and brings over 35 years of constructing similar projects to the Graylyn team.

“Through the years, Graylyn has become a special place to Blum Construction and our families,” said Mike Lancaster, president of Frank L. Blum. “We treasure the memories we have made there and they mean a great deal to us. We are excited to be on the project team for the third floor renovations.” 

The approximately $1 million renovation will completely update all elements of the third floor. All furnishings and finishes in guest rooms and baths will be updated, as will the corridor and third floor lounge areas. Currently housing 16 rooms, after renovation the third floor will include 14 rooms and one suite.

“The Manor House is the central jewel of the estate,” said Wise. “Guests have always loved the historic second floor rooms which were those of the family. Those on the third floor, which were created after a fire in the 1980s, have not had the same feeling and connection to the house and its history, but soon they will.”

The new design will complement but not attempt to replicate the historic aesthetic, taking inspiration from third floor’s original purpose – a set of rooms where Nathalie Gray kept an eclectic collection of finds, including many from her travels. Each guest room will be distinctly detailed and curated so that each guest experience will be unique.

“The feeling will be that of being a guest of the family, but with the level of service and experience one would expect from a luxury hotel like Graylyn,” said Wise.

Work on the design phase of the project is currently underway; the project is expected to be complete and ready for occupancy in late spring 2017. The hotel is remaining fully operational during the renovation process and Wise says the work will be completed with minimal impact to guest

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Thursday, February 18, 2016

Chef Rollins' Grilled Wrapped Pancetta Asparagus

Prep Time: 20 minutes
Makes 6 Servings
Ingredients:
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

Directions:
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.
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Thursday, January 14, 2016

Graylyn's French Toast Muffins

Prep Time: 15 minutes
Cook Time: 45 minutes
Makes 12 Large Muffins
Ingredients:
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

Directions:
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.

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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

Ingredients:
Dressing:
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

Salad:
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

Directions:
Dressing:
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.

Salad:
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.

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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!

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