Chef Rollins' Baby Green Salad

Baby Green Salad With Roasted Butternut Squash, Cranberries, Crumble Goat Cheese and Walnuts in Sherry Vinaigrette

Prep Time: 35 Minutes

Ingredients:

Dressing:

1/2 cup extra-virgin olive oil

2 tablespoons sherry vinegar

2 teaspoons Dijon mustard

1 teaspoon sugar

1 teaspoon kosher or sea salt

Freshly ground pepper

Salad:

1 cup crumble goat cheese

1/3 cup dried cranberries

8 cups baby mixed greens

1 1/2 cups of peeled and diced half inch butternut squash

2/3 cup walnuts, toasted

Directions:

Dressing:

1. In a small jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, sugar, salt, and pepper to taste

2. Cover tightly and shake vigorously to blend. Taste and adjust the seasoning.

3. Set aside.

Salad:

1. In a small bowl, toss the cranberries with 2 tablespoons of the dressing to soften them.

Set aside for at least 20 minutes or until ready to service the salad.

2.For toasting the walnuts, have your oven set on 325 and toast on a baking sheet for five minutes.

3.To assemble the salad, place baby greens, cranberries, and butternut squash in a large bowl. Give the remaining dressing a last-minute shake and pour over the salad. Toss to coat evenly. Arrange the salad in a large serving bowl or divide it evenly among 8 salad plates. Scatter goat cheese, walnuts, and more cranberries over the top. Serve immediately

Chef's Tips:

The dressing can be made up to 1 day in advance, cover tightly, and refrigerated. Remove from the refrigerator 2 hours before serving. 

The nuts can also be toasted up to 1 day in advance; store at room temperature in an airtight container. 

The butternut squash and cranberries can be prepared up to 4 hours in advance. Set aside at room temperature.

Walnuts can be substituted with pecans or any nut of choice.

ShareThis

Vote for The Graylyn Estate in "Best of Unique Venues 2015"

Go vote for The Graylyn Estate for Unique Venue's 2015 Best Awards!

We are nominated in the following categories:

Best Venue to Host a Meeting or Event on a Per Diem
Best Venue for a Formal Affair
Best Outdoor Event Space
Best Venue to Enjoy Yourself When Meeting Is Over
Best Place to Gather for the Day (Day Meeting Venues)

Voting ends on Tuesday, September 8th!

ShareThis

The Lively Workshop at Graylyn

The pursuit of a vibrant life begins with first giving yourself the permission to be bold, to create with enthusiasm, and foster the same mentality in those around you. As creatives, you can be inundated with an overwhelming amount of pressure to fit in, or to dilute your own creations for the sake of being like the rest of the crowd. The LIVELY Workshop seeks to encourage photographers to embrace vibrancy in their work, in front of the lens, and fearlessness behind it.

This wonderful workshop hosted by Perry Vaile Photography and Rebecca Rose Creative will be held at The Graylyn Estate from October 26-29. From our stone buildings, picturesque bridges, towering trees to the southern hospitality in our historic rooms and delicious catered meals, the experience of staying at Graylyn is only the beginning.

The Lively Workshop came about as a platform to champion vibrancy, spiritedness and overall liveliness in the wedding industry and world of find art photography. There is a need for the celebration of color and light in this field and its our hope that the Lively Workshop enables attendees to create with vivacity and boldness while finding their own unique voice as artists.
By covering a variety of beneficial topics such as shooting technique, embracing your vision, styling, branding, getting published, growing business, and the importance of the creative journey, we will also be producing two styled shoots to help you apply it all (including for use in your portfolio and in submitting for publishing), as well as an optional film intensive add on session on your final day.

Here's a peek of what the week will look like:
Day 1: Monday, October 26
           Afternoon Arrivals
           Welcome Reception
Day 2: Tuesday, October 27
           Breakfast
           Introductions
           Session 1: A Great Image: Techniques
           Session 2: Perfecting Aesthetic - Styling
           Lunch
           Session 3: The Long, Creative Journey
           Styled Shoot
           Dinner
Day 3: Wednesday, October 28
           Breakfast
           Session 4: Marketing & Publishing
           Session 5: Growth & Pricing Structure
           Lunch
           Session 6: Concluding the Experience
           Styled Shoot
           Dinner
Day 4: Thursday, October 29
           Breakfast
           One-on-ones
           Film Intensive Add-on Session

For more information about The Lively Workshop and to register click here.

ShareThis

Holiday Planning in July? We'll BET you $500 you won't regret it!

ShareThis

Michael Anderson Concert at Graylyn

We will be hosting a piano concert featuring local composer and musician Michael Anderson. Michael will perform selections from his newest release Portrait of Youth. The concert will take place here at Graylyn and will headline Michael's original compositions from his new album.

Sunday, August 16, 2015

3:00-5:00pm

$105 per ticket which includes:

     Concert

     Cocktail Reception with Heavy Hors D'oeurves and Wine & Beer

     Meet and Greet with Michael Anderson

Tickets will be available for purchase until August 12. 
Reservations and advanced tickets are required. 
To purchase tickets, contact Graylyn Reservations at 800-472-9596.

For more information refer to the flyer below:

ShareThis

Wedding Feature in Weddings Unveiled

We are excited to have been featured in Weddings Unveiled for wedding inspiration. With florals by Amy Lynne Originals, photography by Allison Kuhn styled by The Graceful Host, and the elegance and beauty of Graylyn, it made for the perfect inspiration to the perfect romantic wedding.

See more of the inspiration at http://www.weddingsunveiledmagazine.com/2015/07/wedding-inspiration-romance-at-graylyn.html.

ShareThis

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.

ShareThis

A Night You'll Die For!

July 10th marks the beginning of a weekend you will die to be a part of. Murder Mystery at Graylyn is back with even more bone chilling experiences than ever before.  Channel your inner Sherlock Holmes and get ready for the challenge. We'll need to solve the mystery before it's too late!

Friday, July 10 to Sunday, July 12, 2015
Murder Mystery Weekend Includes:
Accommodations on Friday and Saturday Night
Friday Evening Welcome Cocktail Reception with a Cash Bar and Hors d'oeurves
Saturday Breakfast, Lunch, Cocktail Reception with a Cash Bar and Dinner
Sunday Breakfast Wrap Up and Solution to the Mystery

For more information or to make a reservation, please call 800-472-9596 or click here. 

ShareThis

Father's Day in the Park

Want to do something special for your dad on Father's Day but can't think of the perfect gift?

Join us at Graylyn on Father's Day for a family cook-out, lawn games, fishing, and much more!

Sunday, June 21, 2015

5:00-8:00 p.m.

$34.95 per adult

$15.95 per child ages 5-12

To make a reservation, contact Graylyn Reservations at 800-472-9596 or visit www.graylyn.com for more information. 

Reservations are required. Subject to tax and gratuity. 

ShareThis

Celebrate Graduation at Graylyn

Join us for our first ever high school graduation celebration at Graylyn. 


Everyone knows how graduation day can be a roller coaster of emotions, so take away some of the stress and let us do all of the work! 

Join us on Saturday, June 6 for a delicious lunch or dinner buffet, or join us on Sunday, June 7 for a relaxing brunch. 

ShareThis

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

ShareThis

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.

ShareThis

Watch the NCAA March Madness at Graylyn

ShareThis

What March Madness Means At Graylyn

March is rapidly approaching and (despite daylight saving time and St. Patrick's Day) what does that mean to all those sports enthusiasts out there? March Madness, of course! While employers complain that they lose money during the NCAA tournament, employees score on their office pool winnings. But do these activities harm your employees' moral or boost it? Let's take a look at this infographic.

There seems to be much research that has been done about work productivity during March Madness, but why watch the games in your office, lit with flourescent lighting and surrounded by chatty coworkers, while you can watch them in a comfortable setting. 

Each year at Graylyn, we set up our own bracket and show the games throughout the tournament in our very own Grille Room. Relax by the fire with a cocktail and maybe even some appetizers and enjoy the games. 

Stay tuned for more information about Grille Room openings for the March Madness, and we hope to see you here! Go Deacs! 

ShareThis

Warm Up With Winter Cocktails - Beverage Manager Jeffrey Sykes's Favorites!

Days have grown shorter, the sunsets more colorful and sometimes we just need a drink to warm us up on those cold winter evenings.

While most people think warm drinks will do the trick, think again! Wintertime cocktails may be served cold but pack a nice warm punch. Combine it with an evening sitting by the fire and you've just created the perfect wintertime concoction.

The list of winter cocktails could go on and on, but we went straight to the source and spoke with Graylyn's Beverage Manager Jeffrey Sykes to get his secret list of the best wintertime drinks. Pour, mix, sip and enjoy!

The Old Fashioned (a Graylyn Signature Cocktail!)
Patiently aged Knob Creek small batch rye whiskey muddled with orange peel, maraschino cherry, sugar and Angostura Bitters. Served on the rocks in a highball glass

2 oz bourbon whiskey
2 dashes Angostura® bitters
1 splash water
1 tsp sugar
1 maraschino cherry
1 orange wedge



Mix sugar, water and angostura bitters in an old-fashioned glass. Drop in a cherry and an orange wedge. Muddle into a paste using a muddler or the back end of a spoon. Pour in bourbon, fill with ice cubes, and stir.

Pear and Sparking Cider Cocktail

2 cups pear nectar, chilled
2 cups sparkling apple cider, chilled
2 cups seltzer, chilled
4 ounces (1/2 cup) bourbon whiskey, such as Knob Creek

1 Bosc pear, unpeeled, cored, and cut lengthwise into 8 wedges

Stir together pear nectar, cider, seltzer, and whiskey in a pitcher. Divide pear wedges among glasses, and pour in cocktail. Serve immediately.

Dandy Shandy

4 ounces good quality dark stout or porter beer (or nonalcoholic beer) (1/2 cup)

4 ounces chilled ginger ale or ginger beer (1/2 cup)

Place dark stout beer in a serving glass. Pour ginger ale atop. Makes 1 (8-ounce) serving.

Smoky Martini

2 oz Absolut Vodka
.5 oz Laphroig Single Malt Scotch Whisky
1 dash Pernod

Add both ingredients to a mixing glass and fill with ice.
Stir, and strain into a Martini glass. Garnish with a lemon twist.

ShareThis

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.

ShareThis

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.

ShareThis

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.

ShareThis

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. 

ShareThis

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

ShareThis