Gray's Journal

Thursday, October 18, 2018

"Dorothea Lange's America" Living and Learning Package

Experience “Dorothea Lange’s America” Living and Learning Package through December 30, 2018. With this overnight package, guests will receive a luxury overnight stay at Graylyn, and be able to explore the work of one of the most influential photographers of the 20th century, now on display at Reynolda House American Museum of Art. The package also includes:

  • Overnight accomodations
  • $75 Food and Beverage Credit for Dinner
  • Full Breakfast Buffet
  • Butler Tour of Graylyn
  • Two Tickets to Reynolda House Museum of American Art
  • At-leisure shopping at Reynolda Village
  • Graylyn shuttle to Reynolda 
  • Complimentary onsite parking and WiFi
  • Gray Family Traditions: Complimentary refreshments including Mrs. Gray’s Butterscotch Cookies every afternoon, and ice cream celebrating Mr. Gray’s love of the sweet treat. 
  • PLUS, November 14 - December 30, see the historic Reynolds mansion decorated for the Christmas.

(Image: "Migrant Mother, Nipomo, California", 1936, Library of Congress, Prints & Photographs Division, FSA/OWI Collection. LC-DIG-fsa-8b29516)

Dorothea Lange’s Legacy
The twin cataclysms of the Great Depression and the Dust Bowl inspired a group of socially conscious photographers to capture the mass exodus of Americans from their homes and farms. Photographer Dorothea Lange rose to preeminence with empathetic images of migrant workers, suffering families, and tortured landscapes that seared the effects of the Depression into American conscious.

“Dorothea Lange’s America” tells the story of heartbreak, resilience, and determination through beautiful lifetime prints by the legendary documentary photographer, including photographs by Walker Evans, Ben Shahn, and Russell Lee.




(Image: Dorothea Lange, “White Angel Bread Line,” San Francisco, 1933. © The Dorothea Lange Collection, the Oakland Museum of California. Gift of Paul S. Taylor.)

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Tuesday, October 9, 2018

Team Building: The Vineyard Challenge

Team building can be a key part of your meeting or conference. Each activity is designed specifically to meet the needs of your team, guide social growth, foster connections, and motivate and recharge your employees. But best of all, team building can be a time to simply have fun!

Graylyn Adventures Vineyard Challenge is a refreshingly fun way to interact with your team. In this challenge, you not only get to make your own sangria, but you get to brand your team and beverage as well. The best part may be all the taste tests you experience during the process.

Before the sangria making begins, you will be given all the information you need about the history of sangria and the variety of ingredients used to make this summer inspired beverage.

Participants are then divided into teams of 5-6 people. Each group is tasked to come up with a team Vineyard Name, brand name and create a slogan or jingle to sell their product. The best sangria will be determined by a panel of judges for a taste test at the end of the challenge. Criteria for the winning team include Best Taste, Best Slogan, and Best Brand Name.



You can expect interesting insights, creative freedom, and lots of laughter during your Vineyard Challenge. Plus, the sangria making skills you develop throughout the challenge may serve you well in the future.

Graylyn Adventures is a unique group of team building activities designed to clarify your team’s developing needs, guide social growth, foster connection, and motivate and recharge your employees. During each activity you will have the opportunity to discover the individual strengths that make up your team, and learn to utilize those strengths in your day-to-day operations. Book your team building adventure today!



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Wednesday, October 3, 2018

Spend Thanksgiving With Us


Every year, Graylyn welcomes over 100 families into our home for Thanksgiving brunch & dinner. Chef Rollins and his team have prepared a gourmet menu months in advance for this special day. We would like to invite you, your family, and friends to gather and give thanks with us on Thanksgiving Day.

View this year's menu.

Brunch begins at 11am and goes until 1pm. Dinner begins at 3pm and goes until 6pm. $43 per adult, $16 per child 12 and under, children 4 and under eat free.

Space is limited, please call 800-472-9596 to make a reservation, or fill out the registration request form.
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Thursday, September 6, 2018

Meet Jay Sherrill, the Graylyn Scholar for the WFU class of 2020

When you host your meeting at the Graylyn International Conference Center, you become part of a Gray Family tradition of supporting local schools, investing in aspiring young people, and promoting historical preservation.

A portion of Graylyn’s business success is donated back to Wake Forest University to support  scholarships and research grants. Each year, Wake Forest awards the Graylyn Scholarship to an incoming student of outstanding academic quality who would otherwise be financially unable to attend the university.

Jay Sherrill, class of 2020, is one of the recent Graylyn Scholars. He is a first generation college student from Statesville, North Carolina majoring in Politics and International Affairs. Sherrill says he is profoundly grateful to attend Wake Forest, and utilize all the resources the University has to offer.



“I would not have been able to attend a university like Wake Forest, a school of this caliber, without the opportunity that the Graylyn Scholarship provided,” said Sherrill.
“Without this scholarship, my future would have looked completely different. What I see as legitimately possible has changed. I cannot express how thankful I am for that.”

Sherrill has taken advantage of every opportunity the scholarship has afforded him. Through the research grant, he has traveled to New Zealand to conduct political science research, Washington D.C. to intern with a political think tank, and is currently studying at Cambridge University in England. Sherrill is involved in many activities on campus including serving with Wake the Vote and Campus Kitchen. He is also a Wake Forest tour guide, a news writer for The Old Gold & Black campus newspaper, and part of the CHARGE Emerging Leaders program.

The money you invest when hosting your company’s meeting at Graylyn will, in part, support Jay’s education and the education of the other Graylyn Scholars. Book your meeting or conference today and know that your event will have a positive impact on the greater community.

Remember – at Graylyn, your meeting matters!

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Tuesday, August 28, 2018

UNCSA Students Experience Graylyn While Developing Their Craft

John Coyne's plein air watercolor painting of the Manor House.
Over the years, the Graylyn Estate has served Winston-Salem in many capacities, but this past Saturday, it provided a setting for a plein air painting session for University of North Carolina School of the Arts students. John Coyne, Director of Scene Design in the School of Design and Production, has been bringing his students to Graylyn for the past several years.

 A Plein Air Session is an outdoor painting session derived from the French expression “en plein air” meaning “in the open air.” In Coyne’s class, scenic design and scenic painting students work in watercolor to learn to observe light and quickly capture its ever-changing and ephemeral qualities on buildings and landscapes.

 “With it’s beautiful trees, lawns and architecture, we love coming to Graylyn as there are wonderful scenes to paint in almost every direction you look,” says Coyne.


 As a part of this course, Coyne takes his students to other locations around town like Reynolda House and Old Salem. In addition to honing their scenic painting skills, these students are also learning about the rich history of Winston-Salem

UNCSA Scenic Design and Scenic Painting Students

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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.

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Thursday, August 16, 2018

Chef's Bacon Wrapped Butternut Squash Bites


Fall is just around the corner, and Chef Rollins has created a seasonal appetizer that will satisfy most any palate. The best part? Chef has shared the recipe with us so you can make them for your next party, dinner, or just a night in.

Ingredients
  • 2 medium size butternut squash
  • 1 lb. raw thick bacon 
  • 2 Tbsp. butter
  • 1/2 tsp chipotle powder or ancho powder
  • 1 Tbsp. sea salt
  • 4 Tbsp. maple syrup
  • Garnish with chopped parsley

Method
Preheat oven to 350F. Peel the butternut squash, cut the heads off with seeds and use later for soup. Cut the long solid squash lengthwise into half, and then half into quarters. Then cut each quarter in half and then half again. You’ll wind up with 32 bites.
Melt butter over low-heat and stir in chipotle powder and sea salt. Toss the squash in the spiced, melted butter to coat.
Cut the bacon slices in half, so you have 32 mini-slices of bacon. Wrap each butternut squash bite with a half slice of bacon, and use a toothpick to hold the bacon in place.
Place on a baking sheet pan and bake for 45 minutes, turning once about halfway through.
You know they are done when the bacon is crispy and the squash is fork-tender. Remove from heat, drizzle with maple syrup, and let cool before serving.
These bites can also be served with honey mustard dipping sauce instead of maple syrup.


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