Field to Table Festival
September 23–27
Biltmore's Field to Table Festival explores the transformation of humble Appalachian ingredients into fare fit for the Vanderbilts' table. The Vanderbilts often entertained house guests who were accustomed to the finest dining fares of Europe and New York. Chefs in the Biltmore kitchens were of European lineage, although the kitchens also boasted the talents of many fine Appalachian home cooks. The mingling of sophistication and the goodness of estate farm’s everyday bounty would have created an environment of culinary creativity and discovery, using fresh produce brought in that day—from field to table.
This year's event also highlights Mr. Vanderbilt's love of good wine and collecting wine during his travels. Guest chefs and speakers will demonstrate how, with a little imagination and common ingredients, an everyday meal can become something truly extraordinary.