Gray's Journal

Friday, May 8, 2015

Celebrate Graduation at Graylyn

Join us for our first ever high school graduation celebration at Graylyn. 

Everyone knows how graduation day can be a roller coaster of emotions, so take away some of the stress and let us do all of the work! 

Join us on Saturday, June 6 for a delicious lunch or dinner buffet, or join us on Sunday, June 7 for a relaxing brunch. 

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Wednesday, April 29, 2015

Chef Rollins' Asparagus Salad, Perfect for Warm Weather!

This is the perfect, light salad for any hot, summer day. Fresh asparagus combined with goat cheese, balsamic vinegar, and Dijon mustard will have you craving this salad.

Asparagus Salad with Goat Cheese and Balsamic Vinaigrette

Serves 6

Prep Time 25 minutes

Cook Time 5 minutes


  ¼ cup aged balsamic vinegar

1 tablespoon minced shallot

2 tablespoons Dijon mustard

¾ tablespoons salt

 ½ teaspoon fresh ground black pepper

¼ cup salad oil

2 pounds asparagus, trimmed and blanch until just tender, cooled completely

 1/3 cup crumbled goat cheese

1 tablespoon chopped fresh parsley leaves

Salt and freshly ground black pepper


In a large bowl, whisk together the balsamic vinegar, shallot, mustard, salt and pepper. 

While continuing to whisk, add the salad oil in a very thin stream, whisking constantly.

Place blanch asparagus on platter and drizzle dressing over the top. Finish with crumbled 

goat cheese and garnish with chopped parsley. Taste and adjust seasoning if necessary.

Serve immediately.

Chef’s Tip: add chopped crispy bacon


Chef Greg Rollins

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Friday, February 27, 2015

Chef Rollins' Three Favorite Easter Ham Glazes

These 3 glazes will spruce up any lunch or dinner by adding a hint of spice, sweetness and shine to your holiday ham. Not only can they be used for Easter but for anytime during the holidays. 

Pineapple Cherry Ham Glaze (Easter)
Prep Time: 10mins
Cook Time: 5 Mins

1 Can Sliced Pineapples (15.25) Drained And Keep Juice
4oz Of Maraschino Cherries
1 Cup Brown Sugar

Before Baking Ham, Place Pineapples Slices On Ham With Toothpicks And Place Cherries In Center Of Pineapple.
In A Small Sauce Pan, Combine Brown Sugar And Reserved Pineapple Juice On Medium Heat Until Sugar Is Dissolved And Mixture Becomes Thicker.
Pour Glaze Over Ham The Last Hour Of Cooking. 

Maple Cinnamon Ham Glaze (Thanksgiving)
Prep Time: 10mins

¼ Cup Brown Sugar
1 Cup Maple Syrup
1 Tsp Ground Cinnamon

Stir Brown Sugar And Ground Cinnamon Together In A Bowl Until Well Combined. Add The Maple Syrup And Stir Until Smooth.
Glaze Ham 45min To 1hour Before The Finish.

Zesty Ham Glaze (Anytime)
Prep Time: 10mins

½ Cup Brown Sugar
3 Garil Cloves
½ Cup Of Mango Chutney
2 Tsp Orange Zest
1/8 Cup Orange Juice
¼ Cup Dijon Mustard

Combine Brown Sugar, Garlic Cloves, Mango Chutney, Orange Zest And Mustard In Food Processor Or Blender. Blend Until Smooth And Glazed Ham About 45mins Before Finish.

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Watch the NCAA March Madness at Graylyn

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Tuesday, February 17, 2015

What March Madness Means At Graylyn

March is rapidly approaching and (despite daylight saving time and St. Patrick's Day) what does that mean to all those sports enthusiasts out there? March Madness, of course! While employers complain that they lose money during the NCAA tournament, employees score on their office pool winnings. But do these activities harm your employees' moral or boost it? Let's take a look at this infographic.

There seems to be much research that has been done about work productivity during March Madness, but why watch the games in your office, lit with flourescent lighting and surrounded by chatty coworkers, while you can watch them in a comfortable setting. 

Each year at Graylyn, we set up our own bracket and show the games throughout the tournament in our very own Grille Room. Relax by the fire with a cocktail and maybe even some appetizers and enjoy the games. 

Stay tuned for more information about Grille Room openings for the March Madness, and we hope to see you here! Go Deacs! 

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Thursday, January 29, 2015

Warm Up With Winter Cocktails - Beverage Manager Jeffrey Sykes's Favorites!

Days have grown shorter, the sunsets more colorful and sometimes we just need a drink to warm us up on those cold winter evenings.

While most people think warm drinks will do the trick, think again! Wintertime cocktails may be served cold but pack a nice warm punch. Combine it with an evening sitting by the fire and you've just created the perfect wintertime concoction.

The list of winter cocktails could go on and on, but we went straight to the source and spoke with Graylyn's Beverage Manager Jeffrey Sykes to get his secret list of the best wintertime drinks. Pour, mix, sip and enjoy!

The Old Fashioned (a Graylyn Signature Cocktail!)
Patiently aged Knob Creek small batch rye whiskey muddled with orange peel, maraschino cherry, sugar and Angostura Bitters. Served on the rocks in a highball glass

2 oz bourbon whiskey
2 dashes Angostura® bitters
1 splash water
1 tsp sugar
maraschino cherry
orange wedge

Mix sugar, water and angostura bitters in an old-fashioned glass. Drop in a cherry and an orange wedge. Muddle into a paste using a muddler or the back end of a spoon. Pour in bourbon, fill with ice cubes, and stir.

Pear and Sparking Cider Cocktail

2 cups pear nectar, chilled
2 cups sparkling apple cider, chilled
2 cups seltzer, chilled
4 ounces (1/2 cup) bourbon whiskey, such as Knob Creek

1 Bosc pear, unpeeled, cored, and cut lengthwise into 8 wedges

Stir together pear nectar, cider, seltzer, and whiskey in a pitcher. Divide pear wedges among glasses, and pour in cocktail. Serve immediately.

Dandy Shandy

4 ounces good quality dark stout or porter beer (or nonalcoholic beer) (1/2 cup)

4 ounces chilled ginger ale or ginger beer (1/2 cup)

Place dark stout beer in a serving glass. Pour ginger ale atop. Makes 1 (8-ounce) serving.

Smoky Martini

2 oz Absolut Vodka
.5 oz Laphroig Single Malt Scotch Whisky
1 dash Pernod

Add both ingredients to a mixing glass and fill with ice.
Stir, and strain into a Martini glass. Garnish with a lemon twist.

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Tuesday, January 6, 2015

Chef Rollins' Winter She Crab Soup

She Crab Soup has been a Southern signature dish for decades, bringing warm, rich flavor to kitchen tables throughout the Southeast. While local restaurants offer their own versions, this rich and filling soup traditionally consists of heavy cream, blue crab meat and crab roe (eggs) with dry sherry often added as it is plated.

Large numbers of Scottish immigrants began settling in Charleston during the 1700s.  One traditional dish they brought with them was partan-bree, a crab and rice soup. The settlers began to adjust their recipe to incorporate blue crabs because of the abundance in the area.  This Scottish soup served as a starting point, but She Crab Soup as we know it today was not developed until the early 1900s. As the story goes, R. Goodwyn Rhett, Mayor of Charleston, was entertaining President Taft at his home. The Rhett’s butler, William Deas, was asked to create a fancier version of their traditional crab soup. He added the orange-hued crab eggs of mature female crabs, called “she crabs” by fishermen, to give color and improve the flavor, thus inventing the Charleston delicacy known as She Crab Soup.

This delightful and smooth seafood soup is sure to impress your friends and family! Enjoy!

Chef Rollins' Winter She Crab Soup

Serves 6pp
Prep time 45mins, Cook time 60 mins.


o 1 tablespoon butter, unsalted
o 1 quart milk
o 1/2 cup heavy cream, whipped
o 1 teaspoon lemon juice
o 1/4 teaspoon ground mace or nutmeg
o 1/4 teaspoon pepper
o 1/2 teaspoon Worcestershire sauce
o 1 teaspoon flour
o 2 cups jumbo lump crab meat
o 1/2 teaspoon salt
o 4 -6 tablespoons dry sherry
o paprika, and or fresh parsley ( to garnish)


1. Bring water in the bottom of a double boiler to a boil, reduce heat so that water barely simmers
and make sure that the amount of water does not touch the bottom of the top of the double boiler.
2. Melt butter in the top of a double boiler and blend with the flour until smooth.
3. Add the milk gradually, stirring constantly.
4. Add the crab meat and all seasonings except sherry and cook slowly, stirring frequently, for about
20 minutes on low to medium heat.
5. Finish with dry sherry and serve.

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