Gray's Journal

Tuesday, August 21, 2018

Chef Rollins Named Fan Favorite at Spring House's Luv Luv Culinary Festival

Graylyn’s Executive Chef, Greg Rollins was named the “fan favorite”  in the 9th annual Dr. Brownstone’s Sweet Summer Luv Luv Festival presented by Spring House Restaurant, Kitchen & Bar last Tuesday, August 15.

Nearly 100 people attended and voted on the cuisines that were presented during the “culinary walkabout.” Chef’s Summer Vegetable Curry Stew, Green Tomato Chutney, Caribbean Rice and Peas, and Hibiscus Jerk BBQ Pork Shanks were enjoyed by many guests.

Touted as Winston-Salem’s most creative culinary event, Dr. Brownstone’s Sweet Summer Luv Luv Festival was originally launched in St. Louis Missouri during the summer of 2010 by Chef Timothy Grandinetti, now Chef/Partner of Spring House Restaurant, Kitchen & Bar. His original goal was to bring friends together - Chefs, Farmers, and Artisan Producers - to create, to cook, and to celebrate the bonds of “culinary brotherhood.”

The festival was a collaborative chefs dinner featuring Jeff Bacon of Providence Restaurant, Chris Fulk of Quanto Basta, Mark Grohman of Meridian Restaurant, Tina Hodges of Quanto Basta, Mark Little of Bib’s Downtown, Shane Moore of Foothills Brewing, Travis Myers of Willow’s Bistro, Jared Tipton of Spring House, John Wilson of Sophie’s Cork & Ale, and our very own Chef Greg Rollins.


Friday, August 10, 2018

A Graylyn Signature Cocktail: The Bee's Knees

This late-summer, early-fall cocktail was inspired by the prohibition era, during which the Graylyn Estate was built. It's a little-known secret that there is a hidden beverage compartment in the Library, where the Gray's frequently entertained.

In keeping with the Gray's commitment to supporting local business, we set out to create a seasonal cocktail that stars a local spirit. Featuring Sutlers Gin and Golding Farms Honey, this beverage will refresh and delight any palate.


2 ounces Sutlers Gin
3/4 ounce Chamomile Golding Farms Syrup*
Juice of 1 Lemon


1. Pour all ingredients into a shaker.
2. Pack with ice.
3. Shake until shaker is frosted over.
4. Strain into a Martini glass.
5. Garnish with an orange peel. (optional)

*Chamomile Golding Farms Syrup

1 cup chamomile tea
1 cup Golding Farms honey


1. Place ingredients in a saucepan and bring to a boil.
2. Remove from heat and allow to cool to room temperature.
3. Transfer to container and place in refrigerator to chill.

Friday, July 20, 2018

A look inside the Chef's Garden

Graylyn is committed to incorporating sustainability practices into its daily operations. One of the features of the Estate that supports this initiative is the Chef's Garden. Chef Greg Rollins and his staff harvest fresh herbs year-round and use them in many of Graylyn's signature dishes and beverages. 

When you step into the garden, your senses are immediately heightened. Each planter is rich in color, from many shades of green, to red, yellow, and purple. Then comes the aroma of the fresh herbs: lemon sage, chocolate mint, rosemary, and marjoram - just to name a few.  

When walking around the garden with Chef, I asked him what makes the Graylyn dining experience unique. His response?

"Our food is fresh. We purposely source sustainable products because we care about the environment and the welfare of animals. Our menus are a blend of Southern, European and Caribbean cuisines, and each course is sure to exceed expectations.”

A tour of the Garden would not be complete without noting Chef’s favorite herb, marjoram. This savory herb has a sweet pine and citrus scent, and it's so aromatic, it’ll make your mouth water. According to Chef, you can use marjoram with most everything, vegetables, chicken, fish, etc.  

Many of the herbs and edible flowers are also used in the presentation of each dish. Those garnishes you see next to your appetizer or on top of your entrée, they’re from just outside the house!


Tuesday, July 17, 2018

Graylyn Welcomes New Account Manager Allison Shore

We are pleased to announce Allison Shore as the newest Account Manager for the sales team. Allison will be responsible for promoting the use of Graylyn Conference Center for corporate meetings, events, and retreats. She will maintain and enhance relationships with established clients and build new relationships within the community.

Allison joins us from print and advertising sales at O. Henry Magazine, SEASONS Style & Design Magazine, and as sales manager at She has over 15 years of experience in sales and account management with a specialty in business-to-business sales.

Having previously worked at companies such as Berkshire Hathaway Media/Winston-Salem Journal, Our State Magazine, and the Triad Business Journal, Allison has a proven sales ability with a large network of contacts. For the past six years, she has consistently led new business sales in her companies, and has been nationally recognized for her achievements.

“I am thrilled to join the sales team at Graylyn. My goal is to utilize my sales experience to its fullest potential and exceed expectations.  I look forward to learning as much as I can about this unique and special place and translating it into success for the sales team!”

Director of Sales, Shelley Brown states, “We are delighted to welcome Ms. Shore to our sales team. From our first meeting, I was impressed by her enthusiasm for Graylyn, Winston-Salem, and her successful career in sales. She will be a tremendous asset to our team.”