Biltmore-Inspired Picnic Recipes & Tips
Written By Marissa Jamison
Posted 04/03/12
Updated 04/11/24
Dining
A picnic at Biltmore in Asheville, NC, is a great way to enjoy the pastoral views of the historic estate’s sprawling gardens and grounds, similar to the Vanderbilts and their guests over a century ago.
Make the most of your next picnic with these expert tips plus chef recipes for an ideal picnic with Biltmore wine pairings.
Picnicking with the Vanderbilts
During the Victorian Era, picnics were often elaborate, and creating a suitably “rustic” ambiance might require more effort than a formal banquet. Hampers full of special delicacies were carried to remote outdoor locations along with a bewildering array of china and glassware, chairs, cushions, ground covers, tents, sunshades, games, and amusements—plus all the children, pets, and any guests who happened to be visiting.
Try these modern-day expert picnic tips:
Thank goodness today’s picnics are much simpler! By keeping everything quick and easy, you can enjoy the entire experience from start to finish—even without chairs and fine china. Here are a few tips from our experts.
- Choose a location that offers a scenic view to take in nature’s beauty for your next picnic at Biltmore!
- Slice a loaf of fresh bread and your favorite cheese into wedges (eliminates the need for utensils), then pair it with wine. Consider our refreshing Biltmore Sauvignon Blanc with goat cheeses, or our Cabernet Sauvignon with savory smoked Gouda.
- Bring along finger-friendly foods such as olives, nuts, and fresh veggies or fruit for a little extra texture.
- Make a variety of sandwiches the night before. That way, you can be ready to picnic the next day with no prep. Sandwiches also mean you don’t have to bring many separate items—everything’s already combined into a tasty package.
- Set the scene with a few special touches, such as fresh flowers or a favorite quilt as a picnic cloth.
- A sparkling wine like our Biltmore Estate Pas de Deux Sparkling makes any occasion special—and won’t leave a stain if spilled on cloth.
- Grab-and-go snacks or light bites from an estate restaurant or shop are also a great option for a memorable picnic at Biltmore without the fuss.
(Note: Guests with estate admission, an overnight stay, or an Annual Pass are permitted to picnic on Biltmore Estate. If picnicking on the estate, outside food is only permitted in designated areas. No outside alcohol is permitted anywhere on the estate.)
Try these Biltmore-inspired picnic recipes:
Whether you are taking in the views at Biltmore or relaxing at your local park, here are a few recipes and wine pairings our estate chefs recommend for making your next picnic extra special.
- Holiday Bacon Deviled Eggs
- Harvest Turkey Sandwich with Blackberry-Whole Grain Mustard
- Herb Marinated Grilled Vegetables
- Smoked Mozzarella and Gemelli Salad
- Mudslide Cookies
Holiday Bacon Deviled Eggs
Pair with Biltmore Estate Blanc de Blancs
Serves 24
Ingredients:
- 12 hard-boiled eggs
- 1/2 cup mayonnaise
- 4 bacon strips, cooked and crumbled
- 2 tablespoons finely shredded Cheddar cheese
- 1 tablespoon Dijon mustard
- 1/4 teaspoon pepper
Method:
- Slice eggs in half lengthwise; remove yolks and set whites aside.
- In a small bowl, mash yolks. Stir in the mayonnaise, bacon, cheese, mustard and pepper.
- Pipe into egg whites.
- Refrigerate or keep cool until serving.
Harvest Turkey Sandwich with Blackberry-Whole Grain Mustard
Pair with Biltmore Pinot Noir
Yields one sandwich.
Ingredients:
- 2 slices of focaccia bread, toasted
- Small handful of fresh baby arugula
- 2 slices of cooked bacon
- 2 oz of sliced brie
- 5 oz of smoked turkey, thinly sliced
- Blackberry-Whole Grain Mustard*
Blackberry-Whole Grain Mustard Ingredients:
- 3 fresh blackberries
- 1/2 oz Whole Grained Mustard
Method:
- Prepare the mustard by mashing the berries and mix with mustard and set aside.
- Toast the focaccia, spread the mustard on the top portion of the bread after it is toasted, place the turkey on the bottom, then the sliced brie and add the bacon and arugula and lastly place the top of the focaccia and serve.
Herb Marinated Grilled Vegetables
Pair with Biltmore Sauvignon Blanc
Yields about 6 servings
Ingredients:
- 2 zucchini, sliced 1/4 inch thick
- 2 yellow squash, sliced 1/4 inch thick
- 2 portabella mushrooms, remove gills
- 1 red bell pepper, seeds and stem removed, cut in 6 pieces
- 1 bunch asparagus, remove bottom two inches and discard
- 1 red onion, sliced 1/4 inch thick
- 1 vine-ripe tomato, sliced 1/4 inch thick
- 2 garlic cloves, minced
- 6 oz olive oil
- 1/2 bunch flat leaf parsley, chopped
- 2 sprigs rosemary, chopped
- 6 sprigs fresh thyme, chopped
- Salt and pepper to taste
Method:
- Place oil, garlic, and herbs in a large mixing bowl and stir together. Add all remaining vegetables to bowl except portabellas. Toss vegetables with oil mixture.
- On a separate plate, rub the portabella with some of the oil mixture on both sides of it.
- Let vegetables marinate for 10–15 minutes at room temperature. Drain any excess oil off of the vegetables and grill each piece for 1–2 minutes on each side. If the grill flares up, remove more oil from the vegetables. Place vegetables on a platter. Can be served hot or chilled.
Smoked Mozzarella and Gemelli Salad
Pair with Biltmore Pinot Grigio
Yields 8-10 servings
Ingredients:
- 3/4 pound Smoked Mozzarella, large diced
- 3/4 cup Parmesan Cheese – grated
- 1 pound Gemelli pasta
- 1/2 cup spinach, julienne
- 1 large red bell peppers, julienne
- 3/4 cup mayonnaise
- 1/4 cup red wine vinegar
- 1/4 cup parsley, chopped
- 1/2 cup red onion, small dice
- 1 tablespoon +2 teaspoon garlic, minced
- 1/4 cup sour cream
- 1 1/2 teaspoon black pepper
- 1 teaspoon lemon juice
- 1 tablespoon honey
- 1/8 teaspoon Tabasco
- 1 teaspoon kosher salt
Method:
- In a large pot of boiling, salted water, cook pasta until just tender to the bite. Drain and shock in ice water. Drain again thoroughly and place in large mixing bowl. Add smoked mozzarella, parmesan, spinach, red peppers, red onion, and parsley.
- In a separate bowl, assemble dressing by adding mayonnaise, sour cream, garlic, red wine vinegar, honey, lemon juice, Tabasco, black pepper, and salt. Whisk together.
- Add dressing to pasta mix and toss together gently, using a rubber spatula. Refrigerate until needed.
Mudslide Cookies
Pair with Biltmore Estate Blanc de Noir
Yields 1 dozen large cookies or 4 dozen small cookies
Ingredients:
- 8 oz. chocolate, unsweetened
- 1 pound, 8 oz. chocolate, bittersweet
- 4 oz. butter
- 8 each eggs
- 1 pound, 8 oz. sugar
- 1 tablespoon vanilla extract
- 4 oz. cake flour
- 2 1/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1 pound, 12 oz. chocolate chips
- 8 oz. walnuts
Method:
- Melt the chocolates and butter together. Beat together the eggs, sugar, and vanilla.
- Add the chocolate mixture to the egg mixture. Add the flour, baking powder, and salt. Add the chocolate chips and walnuts. Dough will firm as it sits.
- Scoop and bake at 325 F for 10–14 minutes.
