Winemaker's Dinner

We are so excited to have partnered with Visit Winston-Salem to host eight amazing visiting journalists from all of the US and Canada that will tour our city over the next couple of days. We kicked off the weekend's festivities last night by hosting a 5-course Winemaker Dinner featuring Childress Wine. The night started with a pre-dinner reception and historic butler tour. Graylyn's Butler, Larry Worley, shared the story of the Gray family, their rich ties to Winston-Salem and interesting details of the estate's 86 guest rooms, private dining rooms and living spaces. the tour concluded in the White Garden where the Winemaker Dinner was dreamily set creating a breathtaking outdoor dining experience. The intimate atmosphere was created by our fantastic Wedding and Special Events Coordinator, Farah Scruggs,  by using 2 large rustic tables, mahogany chivarie chairs, lanterns perfectly placed on refurbished wine barrels, and beautiful place settings (along with our prayers for the weather to cooperate being answered!). Executive Chef, Gregory Rollins's created an impeccable menu and Childress Winemaker paired the perfect wines making this dinner flawless. what a lovely night it was.

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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

INGREDIENTS:

  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

Directions:

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

Enjoy!

Chef Greg Rollins

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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

INGREDIENTS:

1 Can Sliced Pineapples (15.25) Drained And Keep Juice

4oz Of Maraschino Cherries

1 Cup Brown Sugar

DIRECTIONS:

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

INGREDIENTS:

¼ Cup Brown Sugar

1 Cup Maple Syrup

1 Tsp Ground Cinnamon

DIRECTIONS:

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

INGREDIENTS:

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

DIRECTIONS:

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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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.

Ingredients:

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)

Directions:

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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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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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

Ingredients:

• 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

Directions:

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.

Enjoy!

Chef Greg Rollins

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

Yield: 4 to 6 servings

INGREDIENTS

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

INSTRUCTIONS

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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Chef Rollins' Feature Recipe: Corn & Avocado Salsa

This summertime classic can be eaten with almost anything. Serve it as a snack with tortilla chips or with grilled chicken or fish as a refreshing summertime meal.

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Chef Rollins' Featured Fall Recipe

We’re heading into the heart of soup season and what better way to stay warm during the crisp, cool months of Autumn than with a large bowl of steamy soup in hand. Graylyn’s executive chef Greg Rollins shares one of his seasonal soup recipes, cream of cauliflower soup with walnuts. We hope you enjoy Graylyn's featured Fall recipe!

Cream of Cauliflower Soup with Walnuts

Prep time: 20min. Cook time: 1hr. Serves: 6

Ingredients:
1 medium cauliflower
1 onion, chopped
2 cups of chicken or vegetable stock
2 cups of skim milk
Salt and pepper to taste
1tsp of Paprika for garnish
Chopped walnuts for soup and garnish

Method:
Cut cauliflower into small florets. Place the cauliflower, onion and stock in a large pot. Bring to a boil. Cover and simmer for about 15 minutes until tender. Add milk, walnuts and puree in a blender until smooth. Season the soup with salt and pepper and return to a boil. To serve, sprinkle with dusting of paprika and chopped walnuts.

Chef’s Tips
Crispy bacon bits and croutons can be added just before serving. Can use almonds instead of walnuts.

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