Story Ideas


Biltmore Culinary Story Ideas

How to Experience Biltmore as a Culinary Destination
Let passion for cuisine drive your Biltmore visit. Experience this historic Vanderbilt estate with your taste buds through many foodie happenings.

  • Biltmore’s Moveable Feast Series: Held several times a year, Biltmore’s Moveable Feasts are feasts for all the senses. An incredible scenic location on the estate is combined with a multicourse menu cooked tableside.
  • Behind-the-Scenes Guided Upstairs – Downstairs Tour: If you like your food history with a side of “Downton Abbey,” then this guided tour is for you. A house host will take you in to areas off the self-guided Biltmore House tour. You’ll head into the Butler’s Pantry, dishwashing areas, take a peek at George Vanderbilt’s original china, and learn how the downstairs staff made the Vanderbilt family’s entertaining appear effortless!
  • Biltmore Wine and Beer Lovers Visit: Sample Biltmore’s award-winning wines with complimentary tastings in the Winery’s Tasting Room, then sign up for one of the winery’s specialty seminars. Biltmore Bubbles dives into the art of making sparkling wine, while Red Wine & Chocolate celebrates the romance between red wine and all things cocoa. The Vine to Wine Tour provides a special look at the estate’s vineyard and takes you behind the scenes in the winery’s production areas. Beer lovers can sample Biltmore’s brews at the Winery’s premium wine-tasting bar and at Cedric’s Tavern.
  • High Tea at The Inn on Biltmore Estate: After lunch, the Library Lounge is transformed into an English delight with all the makings of a traditional British tea. Travel across “the pond” with a culinary tour of traditional English finger sandwiches, scones, fruit breads, and tea pastries.
  • Picnics on the Estate: With acres of formal gardens, rolling pastures, and hidden garden trails, Biltmore offers endless picnic spots. Sit down at the Lagoon and watch wildlife, spread a blanket in the Italian Garden by the reflecting pools, or picnic on a bench in the Conservatory under giant palms. Biltmore’s Bake Shop will prepare specialty picnics for guests, and Cedric’s Tavern creates specialty picnics for concert-goers during Biltmore’s annual Summer Concert Series.
  • Appease Tiny Taste Buds: Every restaurant is child-friendly with specialty menu offerings that go beyond standard kid fare. Even the winery welcomes youngsters with complimentary grape juice and with seasonal Grape Stomps. At the Creamery, the Winky bar sundae made with black cherry ice cream honors the delicious ice cream treat that made Biltmore Dairy famous in Southeastern circles.

Green Dining Destination
In addition to reducing our carbon footprint by growing some of our own food and sourcing from local farmers and food suppliers, Biltmore consistently works to be a green dining destination. In November 2012, Asheville earned the official designation of being the first “Green Dining Destination in America,” with 16 area restaurants meeting rigorous certification standards set by the Green Restaurant Association (GRA). Biltmore’s Cedric’s Tavern in Antler Hill Village is one of Asheville’s green restaurants that met the certification standards in the categories of food, water, waste, energy, chemicals, and disposables.

Bistro, located next to the estates winery, became the second restaurant at Biltmore to be named a Certified Green Restaurant by the Green Restaurant Association. CEO and Founder of the Green Restaurant Association Michael Oshman said, “Bistro has exceeded one of the highest certification levels a restaurant can attain.” Highlights of Bistro’s green accomplishments include onsite solar energy, onsite food growing, over 60% vegetarian food, waste-grease onsite biodiesel pump, green pest control, storm water mitigation, and a Near-Zero Waste restaurant with full composting and recycling.

The estate is also involved in biofuel conversion and oil production with canola oil seed. The company is working in partnership with Blue Ridge Biofuels, AdvantageWest, and Land Of Sky Regional Council involving the production of biodiesel from used vegetable oil.

The green trend continued in Spring 2013 with the planting of 50 acres of non-GMO canola seed as part of a partnership with AdvantageWest, Appalachian State University, A-B Tech, and the Biofuels Center of North Carolina called Field to Fryer Fuel (F3).
 
Biltmore Chefs in the Community
Biltmore’s restaurants have another purpose often hidden from the daily guest. They serve as the training grounds for the next generation of great chefs! Biltmore’s extern program allows budding chefs to rotate through all of the estate’s food venues and pick up unique hands-on experiences. Externs may be working with chefs one day, then out in the vineyards with our winemakers the next. Every day is an adventure when you’re learning at Biltmore.
 
Biltmore also sends its chefs out into the community as part of ASAP’s (Appalachian Sustainable Agriculture Project) Growing Minds Farm to School Program. The chefs lead cooking workshops in local classrooms using local ingredients as a way to positively impact children’s health and education.

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