Gray's Journal

Monday, October 9, 2017

Thanksgiving Dining at Graylyn

Every year Graylyn welcomes over 100 families into our home for a Thanksgiving meal. Chef Rollins and his team start their day by preparing two menus for brunch and dinner.

Thanksgiving Dining at Graylyn allows you to enjoy the holiday with your family and friends. No Kitchen Required.

      Brunch: 11:00 a.m. - 1:00 p.m. 
 Dinner: 3:00 p.m - 6:00 p.m

*$43.00 per person
 *$16.00 for children 12 and under
Children 4 and under are free.
Thanksgiving Brunch Menu
                                             Thanksgiving Dinner Menu
Limited Availability. Please call 800.472.9596 to make a reservation or reserve online now.
                                     Thanksgiving Reservation Request Form
ShareThis

Friday, September 22, 2017

Wake Forest University's 2017 Graylyn Scholar


Graylyn welcomes its new Graylyn Scholar for the 2017 academic year, Lindsey Wilson! Lindsey is a native of Irmo, S.C., and attended Spring Hill High School. 

"I just want to say how excited I am to be attending Wake Forest and to have received the Graylyn Scholarship," Lindsey said. "I know that, even though the next four years are going to be different from anything I’ve ever experienced in my life... I’m also going to learn so much about the world, and about myself in the process."

Lindsey is currently an undecided major, but he is leaning towards a science such as chemistry or biology as he intends to go into pre-med.

Since 1990, the Graylyn Scholarship is offered to one student each year and recognizes leadership and academic excellence, with funding provided by and in recognition of the Graylyn International Conference Center of Wake Forest University. 

Congratulations Lindsey, and welcome to the Graylyn family!
ShareThis

Monday, September 11, 2017

Fall Apple Cider Donut Holes

Prep time: 30 minutes
Cook time: 15 minutes
Serves: 4 to 6 people
Makes 24 donut holes

Ingredients

Donuts:
6 tablespoons unsalted butter
1 large egg
1/4 cup granulated sugar
1/4 cup apple cider
1/4 cup freshly squeezed orange juice
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground allspice
1/4 teaspoon fine sea salt
Coating:
1/2 cup granulated sugar
1 tablespoon cinnamon
Glaze:
1 1/4 cups powdered sugar
1 tablespoon maple syrup
2 teaspoons apple cider
1 tablespoon heavy cream

Instructions

1. Preheat oven to 350 degrees fahrenheit. Lightly grease a donut hole pan.
2. In a saucepan, melt butter; let cool.
3. In a large bowl, combine 3 tablespoons melted butter, egg, sugar, apple cider, orange juice and vanilla.
4. In a separate bowl, combine flour, baking powder, cinnamon, nutmeg, allspice and sea salt.
5. Whisk flour mixture into egg mixture until a smooth batter is formed.
6. Using a pastry bag or spoon, fill baking pan with batter.
7. Bake until donut holes rise and are golden brown, about 10 minutes. Flip donut holes onto a baking
sheet with a wire rack and cool.
8. In a paper bag or small bowl, mix together sugar and cinnamon. Dip donut holes in reserved butter, then evenly coat in sugar mixture. Place donut holes on wire rack.
9. Whisk together the powdered sugar, maple syrup, apple cider and heavy cream to form a glaze. Drizzle glaze on donut holes or dip the tops in glaze. Let glaze set before serving.
ShareThis

Friday, August 18, 2017

A New Face at Graylyn!

The Graylyn Estate and Conference Center welcomes Sandra Zoubek as our new Corporate Sales Account Manager. Sandy comes to Graylyn with vast experience in the communications industry working for Bell South and most recently AT&T. She was responsible for developing, retaining and growing fortune 500 businesses as an international strategic account manager. She enjoys decorating and staying current with home designs trends along with spending time at family gatherings with her husband, 2 daughters and son.  Please join us in welcoming Sandy to Graylyn.
ShareThis

Friday, August 4, 2017

Chef Rollins' Summer Cilantro Cucumber-Melon Salad

Makes: 6 servings
Serving Size: 1 cup each
Start to Finish: 15 mins


Ingredients
2 tablespoons lime juice
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
1 medium cucumber, halved and sliced (2 cups)
2 cups cubed watermelon
1 cup arugula
1 cup chopped fresh cilantro
1/4 cup crumbled feta cheese or ricotta salata cheese

Directions
In a large bowl whisk together the lime juice, oil, salt, and crushed red pepper. Stir in cucumber, melon, arugula, and cilantro. Sprinkle with cheese.
ShareThis

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. 

ShareThis

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!


ShareThis