Gray's Journal

Tuesday, December 9, 2014

Ring in the New Year at Graylyn!

Christmas may not even be here yet, but I bet many of you are already thinking ahead and starting to make plans for New Year’s Eve. Whether you're looking for an exquisite dinner for you and your spouse or just a relaxing evening away from home, Graylyn has New Year's packages for you!

This year Graylyn is offering an A La Carte dining experience for its New Year's guests. Menu items start at $17.50, and Chef Greg Rollins has planned this one-of-a-kind menu with our guest's interests in mind. This dining experience is offered from 5:00pm to 11:00pm by reservation. 

Ready for a New Year's mini vacation? Send the kids off to grandmas because Graylyn is offering a special overnight dining package for you and your spouse. The package includes a dinner credit, overnight accommodations early check-in and late check-out. 

Have you ever wondered what it'd be like to party like the Gray family in the early 1930s? Well now you can. Host a dinner party for up to eight people in one of Graylyn's unique private dining rooms. 

These packages are available from December 30 to January 4, 2015.  Be sure to call to make your New Year's reservations! For more information click here.

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Monday, December 1, 2014

Gifts for Him & Her at Graylyn

Every year (and this year doesn’t appear to be an exception) the weeks before Christmas seem to go by faster and the big day is upon us sooner than expected. The season also means it’s time to search for the perfect Christmas gift again. We have a wonderful idea of how to give your loved ones a great surprise without having to face the crowds on the city streets.

This year give the gift of Graylyn! Graylyn gift certificates are available throughout the season and into the New Year. Surprise your loved one with the historic charm of Graylyn.

Please contact Graylyn Reservations at 800-472-9596 to buy your gift certificate.

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Tuesday, November 25, 2014

It may still be November, but I bet many of you are already thinking ahead and starting to make plans
for New Year’s Eve. Whether you're looking for an exquisite dinner for you and your spouse or just a relaxing evening away from home, Graylyn has New Year's packages for you!

This year Graylyn is offering an A La Carte dining experience for its New Year's guests. Chef Greg Rollins has spent much time planning and preparing this menu, and the delicious menu items start at $17.50. Make your reservations anytime between 5:00 and 11:00 p.m.

Looking for a night away from home to just relax? The Overnight Dinner Package offers estate guestroom accommodations, as well as a credit for our A La Carte dinner experience. Take the elevator home, but be sure to come down for our gourmet breakfast in the morning! Need an early check-in or check-out, don't worry, we have you covered!

Some people just want to have a party on New Year's, we get it! Book a dinner party at Graylyn for the New Year and feel what it's like to party like a Gray. This package includes a four-course dining experience for eight of your family or friends in one of Graylyn's private dining rooms, as well as a two-hour premium open bar service. And to the host, we know it's a lot of work planning a party, we invite you to stay the night. It's on the house!

Contact Graylyn Reservations for more information on these packages, 800-472-9596 or learn more here.

Click here to request your New Year's Packages online. 

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Monday, November 3, 2014

Chef Rollins' Hearty Tomato Bisque, Perfect For Chilly Winter Nights!

This is the perfect heart-warming soup for those chilly winter days. Tangy roasted tomatoes paired with smoky bacon and cheesey croutons will have your tastebuds screaming for more. 

Tomato bisque is one of Chef Rollins' favorite soups to make in the winter time. He often serves it for lunch or dinner at Graylyn, so stop by and be sure to try it! 

Hearty Tomato Bisque Soup with Cheese Croutons
Serves 6
Prep Time 45mins

Cook Time 60 mins

• 4 tablespoons unsalted butter
• 1 onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 4 cloves garlic, minced
• 5 tablespoons all-purpose flour
• 4 slices of bacon
• 5 cups chicken broth
• 1 (28-ounce) can whole, peeled tomatoes (with liquid), roughly chopped
• 3 parsley sprigs
• 3 fresh thyme sprigs
• 1 bay leaf
• 1 cup heavy cream
• 1 3/4 teaspoon kosher salt
• Freshly ground black pepper
• 6 baguette slices

• 1⁄4 cup shredded parmesan cheese


Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp 
and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper 
towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and 
cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.

Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while 
whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and 
add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.

When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture 
to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the 
puree to the pot and reheat over medium heat.

Butter baguette lightly, sprinkle with parmesan cheese and toast until golden brown.

Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup 
bowls, garnish with cheese croutons, and serve immediately.

Chef Greg Rollins

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Tuesday, September 30, 2014

Support The Home Team - Graylyn International Conference Center

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Wednesday, September 3, 2014

Chef Rollins' Fall Sweet Potato And Black Bean Quesadilla With Bacon Sour Cream

Yield: 4 to 6 servings


For the quesadillas:
2 medium sweet potatoes, peeled and sliced 1⁄2 inch thick*
3⁄4 teaspoon salt, divided
1⁄2 teaspoon cumin
1⁄2 teaspoon chili powder
1⁄4 teaspoon oregano
1 to 2 chipotle peppers in adobo sauce, minced
1⁄2 tablespoon olive oil
3 green onions, thinly sliced
1 can of 12 to 15 oz black beans, drained and rinsed
6 to 8 large flour tortillas
2 to 2 1⁄2 cups freshly grated cheddar cheese
1⁄2 cup raw diced bacon
3⁄4 cup sour cream

For serving:
Bacon sour cream salsa, optional


1. Add the sliced potatoes to a large saucepan and add enough water to cover the potatoes. Add 1⁄2 teaspoon of the salt to the pot. With the heat on high, bring the water to a boil. Once it reaches a boil, reduce the heat to medium and simmer for about 15 minutes, until the potatoes are tender. Drain the potatoes and then add to a large bowl. Use a potato masher to mash the potatoes. Add the remaining 1⁄4 teaspoon salt, cumin, chili powder, oregano and chipotle peppers. Mix until well combined.

2. In a medium heated skillet, sautéed diced bacon until crispy, drain off grease.

3. Sautéed black beans and green onions until hot.

4. Place the tortillas on a work surface. Use a spatula to smear about 1⁄3 to 1⁄2 cup of the filling on half of the tortilla. Top with about 1⁄4 cup of the cheese (or to taste). Fold the empty half of the tortilla over the filling to form a semicircle. Repeat with remaining tortillas.

5. In a medium to hot skillet, spray lightly with nonstick cooking spray. Place an assembled quesadilla in the pan and cook, flipping once halfway through, until both sides are browned and the cheese is melted.

6. Cut into triangles and serve with bacon sour cream or salsa.

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Friday, August 22, 2014

Graylyn Launches New Online Booking Capabilities

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