Patron of the Arts: George Vanderbilt

With his deep appreciation and understanding of arts and languages and his vision for a self-sustaining country estate, George Vanderbilt could easily be called a “Renaissance man;” a description given to individuals who possess many talents or areas of knowledge and are considered versatile and well-rounded in a number of fields.
 

Photographic portrait of young George VanderbiltPatron of the arts

George Vanderbilt did more than simply collect and appreciate art, however; he was also a passionate patron who befriended artists such as John Singer Sargent and James McNeill Whistler, commissioning their works for his home and corresponding with them far beyond the particulars of portraiture.

Literary authors including Edith Wharton and Henry James were welcomed at Biltmore, and George Vanderbilt’s close friend and author Paul Leicester Ford spent several weeks at the estate while working on his novel Janice Meredith: A Story of the American Revolution
 

George Vanderbilt's personal bookplate

Personal philanthropy

In addition to his personal friendships, George Vanderbilt was a great proponent of public access to the arts, using his philanthropic values to ensure that others could benefit from institutions such as free lending libraries.

While most libraries of that era required patrons to pay for the books they borrowed, Vanderbilt provided funding to build the Jackson Square Free Circulating Library of the New York Public Library System and filled it with books that he donated. This library was one of the first open to the general public.

Rhinocerous by Albrecht DurerOne of George Vanderbilt’s most significant donations was to The American Fine Arts Society in support of young artists. In 1892, Vanderbilt donated $100,000 to pay for the property and construct the building that the Society would use for exhibiting members’ work.

Named the Vanderbilt Gallery in his honor, the inaugural exhibition was a show of Rembrandt and Durer prints, plus prints based on the paintings of Sir Joshua Reynolds, all from George Vanderbilt’s personal collection. While the Rembrandt prints are no longer part of the collection, some of the Durer prints and those after the style of Reynolds remain at Biltmore today.

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Living the legacy

We continue George Vanderbilt’s passion for the arts today by hosting exhibitions such as Chihuly at Biltmore featuring the monumental glass sculptures of artist Dale Chihuly. Awe-inspiring by day, the installations are also breathtaking during Chihuly Nights at Biltmore with the effects of dramatic evening lighting upon the luminous colors and graceful forms of these spectacular installations.

Chihuly at Biltmore

Join us May 17–October 7 for Chihuly at Biltmore and Chihuly Nights at Biltmore on select evenings during the exhibition. Separate admission is required for Chihuly Nights at Biltmore.

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Blog images:
Featured: Bronze bust of George Vanderbilt by Mary Grant
First image: Photographic portrait of young George Vanderbilt
Second image: George Vanderbilt's personal bookplate
Third image:
Rhinocerous print by Albrecht Durer in Biltmore's collection

Uncorked: Meet Biltmore’s Sommelier

If you’ve ever wondered how to choose the perfect wine to accompany your meal, a professional sommelier can help you uncork the “secrets” of selecting something special.

Speaking from experience

Artur Loli, sommelier for The Inn on Biltmore Estate™, knows that great wine is part of what makes fine dining so memorable.  

Guests at The Dining Room at The Inn on Biltmore Estate

“The Dining Room of The Inn is world-class,” said Artur, “and Chef Eckman’s culinary skills are legendary, so the wines we offer must also be outstanding enough to elevate the entire experience.”

In fact, The Dining Room of The Inn was recently named a new Forbes Travel Guide Four-Star Restaurant. According to Charles Thompson, General Manager of The Inn on Biltmore Estate, these illustrious stars are a remarkable achievement.

“The award speaks to the dedication of our talented staff who truly offer our guests an exceptional travel experience” Charles noted.

Rigorous training

Training to become a sommelier is not an easy process, and often requires years of study to understand and appreciate the nuances of the world’s wines.

Some would-be sommeliers opt for courses through organizations such as the Wine and Spirits Education Trust (WSET) to gain a solid foundation in wine knowledge before pursuing further certification through the Court of Master Sommeliers, the American Sommelier Association, or hospitality schools. Others choose to work in the industry, seeking a combination of hands-on experience and mentorship by working in vineyards, wineries, and wine-driven restaurants.

“You can certainly learn a lot in the classroom,” Artur said, “but there’s no substitute for working in the hospitality industry where you discover what real guests like and dislike. 

Good listener

Artur, who began working in the hospitality field in Santorini, Greece, 25 years ago and has spent the past 16 years with The Inn, knows that good listening skills are one of the most important tools a sommelier can offer.

“Helping someone choose a wine that complements their meal is as much about listening to them as it is about knowing which varietal has good acidity or which vintage is preferable. All our Biltmore wines are outstanding,” he said, “so it’s never about selling more wine or pushing the most expensive wines we offer. What really matters is earning a guest’s trust with wine selections that appeal to their palate, even when that means non-traditional pairings.”

For Artur, the most rewarding thing about being a sommelier is that he become part of the guests’ experience–especially when they choose to celebrate a special event at The Inn

“It is my pleasure to offer a warm welcome to all our guests, from those who have never joined us before to those who have spent more than 500 nights at The Inn. Helping guests select a bottle of wine, for me, is more than a service standard and a job requirement–it is a passion of mine. Countless times, uncorking a bottle of wine sparks a conversation that is the beginning of creating loyal guests for decades to come.”

Plan your getaway today

Ready to experience the four-star elegance of The Inn on Biltmore Estate? Reserve your special getaway today, and be sure to include The Dining Room–with its impressive new Forbes Travel Guide Four-Star Restaurant designation–in your plans so that Artur Loli and other members of The Inn’s knowledgeable staff can help make your visit more memorable!

Blog images
— Featured image: Artur Loli serves sparkling wine to guests at The Inn
— First image: Guests enjoying wine at The Dining Room of The Inn
— Second image: Artur brings wine to guests at an outdoor event at The Inn
— Third image: A sommelier is an expert at opening wines as well as choosing them

Explore Our Favorite Outdoor Rooms

Every season offers a wonderful reason to explore our favorite outdoor rooms at Biltmore, but summer is an especially perfect time to do so.

Frederick Law Olmsted

Known as the “father of American landscape architecture,” Frederick Law Olmsted had definitive ideas about landscape design.

You can see many of his innovative ideas in New York City’s Central Park and here at Biltmore, which was his last professional project before his death in 1903.

Enjoy the outdoors, by design

View of the Approach Road in spring
Today’s guests enjoy the beauty of the Approach Road that Olmsted designed

For the magnificent estates he landscaped, Olmsted preferred longer-than-usual approach drives and separate garden spaces or “outdoor rooms” that were distinct from one another with no blending of styles.

The methods Olmsted used for creating special spaces are very noticeable in spring and when the gardens and grounds begin to bloom with color.

Explore our favorite outdoor rooms

When Biltmore employees were asked to share their favorite outdoor rooms around the estate, their answers were a tribute to all that Olmsted envisioned to enchant the Vanderbilts and their guests more than a century ago.

Italian Garden

Italian Garden at Biltmore
The Italian Garden is spectacular in summer

Parker Andes, Director of Horticulture, has a favorite spot tucked away in the Italian Garden.

“There’s a terra cotta cherub fountain in the last little turf area near the end of the garden,” said Parker. “Most people miss this treasure because they don’t walk all the way down there.”

Spring Garden

The Spring Garden at Biltmore
Some of the earliest blooms at Biltmore appear in the sheltered Spring Garden

Cathy Barnhardt, former Floral Displays Manager for Biltmore, is now retired and enjoying the estate as an Annual Passholder.

“The Spring Garden is like a little valley that opens up off the beaten path. The grass gets green there first and flowers bloom early,” said Cathy. “It’s a great place to spend time with your family.”

Azalea Garden

Kids in Biltmore's Azalea Garden
Guests of all ages love discovering Biltmore’s “outdoor rooms” like the Azalea Garden

Another special location mentioned by several staff members is a bench at the top of the Spring Garden. From this vantage point, you can look down into the Azalea Garden and also have a view of the distant mountains.

Another not-to-be-missed favorite outdoor room is the Azalea Garden with all its varieties, colors, and sweet fragrances of azalea to enjoy.

Explore our favorite outdoor rooms
Stone steps in the Azalea Garden invite further exploration

“Although the Azalea Garden wasn’t part of Olmsted’s original plan, it makes perfect use of a wooded space,” noted Parker. “The blooms are spectacular in late spring, so be sure to take time to walk down the stone steps—another technique Olmsted used to divide outdoor rooms—and stroll down the path there, noticing the stream lined with wild flowers and unusual conifers.”

Bass Pond Boat House

Boat House at the Bass Pond
The view of the Bass Pond from the Boat House is worth the walk!

Below the Azalea Garden, Hope Wright of A Gardener’s Place–one of the charming shops on the estate–loves walking down the path to the Bass Pond.

“I stop on the bridge going toward the Boat House and sit on the bench,” Hope said. “This is a favorite spot of mine in the spring and summer as I look back upon the stunning beauty I have just witnessed.”

Plan your getaway today!

Top 5 Biltmore family activities for Summer
Plan a Biltmore visit today to explore our gardens and grounds

Ready to explore our favorite outdoor rooms and discover which ones you like best?

Plan your summer Biltmore visit now to enjoy Biltmore Gardens Railway, a botanical model train display in Antler Hill Village, or consider becoming an Annual Passholder so you can return and discover something new in every season.

Solving a Mystery in the Kitchen Pantry

Solving a mystery in the Kitchen Pantry at Biltmore took some detective work, but our Museum Services staff finally cracked the case!

“Among the many place settings of china in the Biltmore collection, one set had remained a mystery for many years,” said Lori Garst, Curatorial Assistant.

Solving a mystery in the Kitchen Pantry
A cup, saucer, and plate from the collection of unidentified china

While the set was often referred to as “the Christmas china” because it was used during a 1931 holiday party, or “the employee china” because it was later used by staff members, the origin of the china—and its original purpose in Biltmore House—remained unclear.

Cup, saucer, and teapot featuring George Vanderbilt's monogram
Cup, saucer, and teapot featuring George Vanderbilt’s monogram

“Most of the china in Biltmore House was chosen by George Vanderbilt,” Lori said. “He selected an elegant white china with a burgundy and gold pattern, manufactured by both Minton and Spode-Copeland. It features his monogram and was used every day for family and guest meals.”

Cornelia Vanderbilt’s china matches her father’s pattern but includes her own CSV monogram.

China featuring Cornelia Vanderbilt's monogram
While Cornelia Vanderbilt’s china closely matches the pattern her father selected for use in Biltmore House, their monograms distinguish one set from another

“We know that Edith Vanderbilt ordered Cornelia’s china in 1923,” said Lori. “And Mrs. Vanderbilt requested that Cornelia’s monogram be in the same style as her father’s.  I think it is sweet that her service blended in with the style her father had chosen.”

But what of the mysterious china collection on the shelves of the Kitchen Pantry in the Basement?

Museum Services began to look for clues about its history. While not as fine as the monogrammed Vanderbilt china, the gold-trimmed white pattern rimmed in crisp navy was definitely elegant and the amount of it suggested it had been purchased with a large number of people in mind.

Solving a mystery in the Kitchen Pantry of Biltmore House
Trimmed in gold and rimmed in navy, this china is elegant, but more sturdy than the monogrammed family china in the collection

“We began with the manufacturer’s mark on the bottom of each piece,” said Lori. “Kniffen & Demarest Co. manufactured hotel and steam ship supplies, so the china was well-made and rather sturdy to stand up to use by guests and passengers in public settings.”

Biltmore conservator shows manufacturer's mark on the bottom of a china saucer
A conservator shows the Kniffen & Demarest Co. name on a piece of the so-called mystery china

While Museum Services was researching details for our Fashionable Romance: Wedding Gowns in Film exhibition, they finally discovered written references to the china in conjunction with Cornelia Vanderbilt Cecil’s wedding. 

“This set was also sometimes referred to as ‘the wedding china,’ but we never knew which of its three names was correct until recently,” said Lori. “The pieces came together at last, and we realized that this was the china that had been ordered for the buffet at Cornelia Vanderbilt and John Cecil’s wedding breakfast.”

After the ceremony at All Souls Church in Biltmore Village, the wedding guests and additional reception guests (500 people were invited to the ceremony and reception; another 2500 were invited only to the reception) arrived at Biltmore House.

John and Cornelia Cecil wedding party at breakfast in the Winter Garden of Biltmore House
John and Cornelia Cecil and their attendants at the wedding breakfast in the Winter Garden of Biltmore House

The newlyweds and their attendants were served at a table in the Winter Garden, and all the other guests enjoyed a buffet in the Banquet Hall, which featured this china.

As the years passed, the Kniffen & Demarest china was still used, but its original purpose was forgotten.

Today, it’s stored in the Kitchen Pantry where it receives the same care and attention as all the other china in Biltmore’s collection.

Enjoy your own Vanderbilt china service

China pattern based on an original set used by the Vanderbilt family
Porcelain tea set from the Vanderbilt Service

Whether you prefer a tea service or an entire place setting, this beautiful porcelain serveware is based on a Sevres pattern, circa 1888, that the Vanderbilt family once used at Biltmore. The original is on display in the Oak Sitting Room, but you can now enjoy the reproduction set in your own home.

Preserving Generations of Biltmore China and Crystal

Preserving generations of Biltmore china and crystal is a delicate job.

If you have fine china or crystal handed down in your family, you can imagine the care it takes to clean and preserve all the fragile place settings and glassware in the Biltmore collection!

Generations of fragile china and crystal

Preserving generations of Biltmore china and crystal
Gevevieve Bieniosek opens the china cabinet in the Butler’s Pantry

There are three generations of china and crystal stored in Biltmore House, and much of it is more than 100 years old.

These fragile pieces of the collection are stored in glass-front cabinets in the two-story Butler’s Pantry, and a comprehensive inventory system helps our conservators keep track of each object.

A unique identification number is assigned to every dish and glass, the location of the piece is recorded, and a digital photo of it is included in an inventory database.

Cleaning generations of Biltmore china and crystal
Genevieve cleans saucers that bear George Vanderbilt’s monogram, while the floral patterned plates on the left were chosen by Vanderbilt’s grandson, William A.V. Cecil, for Biltmore’s centennial celebration in 1995

Cleaning all the china and crystal in the Butler’s Pantry is a process that takes several weeks to complete. Each piece is dusted, wiped with a mixture of ethanol and water, and dried with lint-free cloths. All the objects are inspected for unstable cracks.

“Most of the cleaning and dusting is done in the Butler’s Pantry, because the less we move such fragile pieces, the better,” said Genevieve Bieniosek, Furniture Conservator.

Preventing problems

Caring for a fragile part of Biltmore history--crystal glassware
Delicate crystal glassware with George Vanderbilt’s monogram in the Butler’s Pantry

During a recent cleaning project, the conservators noticed that some of the crystal on display was suffering from ‘glass disease.’ According to Genevieve, this is a condition where components in the glass structure leach out over time, causing the glass to appear cloudy.

“If left untreated,” Genevieve explained, “it will eventually create a fine network of cracks over the piece.”

The glasses were treated by washing them with mild soap and water, drying them with soft towels, and letting them air dry for several hours.

“By treating them now, we avoid permanent damage from the glass disease,” said Genevieve.

Improving the process of storing crystal and china

China cup with Cornelia Vanderbilt's monogram
This fluted cup and saucer bear Cornelia Vanderbilt’s monogram

In addition to careful cleaning of these fragile pieces, our conservators are always looking for ways to improve the overall process for preserving the china and crystal.

“We recently looked into different types of padding material to keep the china safer, and placed sheets of polyethylene foam between each dish. The material is very stable, so the sheets don’t break down and create chemicals that could harm the china,” noted Genevieve.

Take a behind-the-scenes guided tour

Biltmore House Butler's Pantry
The Butler’s Pantry, as seen on The Biltmore House Backstairs Tour

Plan a visit to America’s Largest Home today, and treat yourself to The Biltmore House Backstairs Tour. You’ll experience an in-depth look at servant life at Biltmore with this 60-minute guided tour, including rarely-seen areas such as the Butler’s Pantry as you hear fascinating stories of those who worked and lived on the estate in the Vanderbilts’ era.

Featured blog image: Biltmore conservators Genevieve Bieniosek and Renee Jolly clean china and crystal in the Butler’s Pantry of Biltmore House

Romantic Date Itinerary at Biltmore

The quiet of wintertime and upcoming Valentine’s Day is a great excuse to plan a romantic winter getaway to Biltmore. With daytime tickets at their lowest price during winter, special packages at The Inn on Biltmore Estate and Village Hotel on Biltmore Estate, and a plethora of activities to choose from, we’ve compiled a list of ideas for planning a perfect day-date at Biltmore. 

1. Grab a sweet treat at The Bake Shop

Filled with cakes, cookies and pastries and conveniently located in the Stable Courtyard of Biltmore House, enjoy a sweet treat or hot beverage while you shop or plan the rest of your day’s activities at Biltmore.

2. Meander through our gardens under glass

Indoor enchantment awaits in Biltmore’s Conservatory. Possibly one of the warmest spots in North Carolina’s mountains during winter, the Conservatory is filled with thousands of tropical plants, including an expansive orchid display at its showiest peak in March.

3. Warm up at the Winery

Spend a chilly winter afternoon indoors at the Winery. Enjoy a free guided tour of the production facility and complimentary tastings. Specialty wine tours offered at an additional price include the Red Wine and Chocolate Tasting.

4. Learn about the Vanderbilts’ love story

“’The Vanderbilts at Home and Abroad” exhibition highlights George and Edith Vanderbilt’s courtship and marriage, archival letters, personal items and exotic treasures they collected during their world travels. The exhibition is located just steps away from the Winery in Antler Hill Village.

5. Cozy up during a horse-drawn Carriage Ride

Biltmore’s Trail Barn offers daily private and group carriage rides through the estate’s forests and rolling pastures.

6. Enjoy a quiet dinner at Bistro, Cedric’s Tavern or The Inn’s Dining Room

Drawing from Asheville’s thriving farm-to-table scene and George Vanderbilt’s love for entertaining, Biltmore is home to a variety of formal restaurants and light bites. Each venue has its own personality shaped by the executive chef and its historic surroundings. Menus change seasonally and are influenced by culinary trends and fresh offerings from local farms and the estate’s production garden.

Please contact our guest services team with any additional requests or questions. We look forward to seeing you this winter!

Biltmore’s hidden garden

Nestled in the heart of Biltmore’s landscape is a secret garden. Well, maybe not “secret” since it’s contained in the Conservatory, which sparkles as the centerpiece of the Walled Garden.

But it can certainly be considered an “overlooked” garden, because so many guests walk or drive past it without ever opening its lovely arched doors.

When you do venture inside, you are transported to another world—a tropical jungle of ferns, palm trees, and exotic blooms that rivals any South Beach hotspot. No matter the weather, the climate indoors welcomes you with a heady perfume that combines fragrant flowers and damp earth to create a treat for your senses.

Exhibition Room door displayThe transition is quite deliberate, and is based upon George Vanderbilt’s original vision for the Conservatory. In the late 1800s, vast glass structures like Biltmore’s Conservatory were the ultimate statement of luxurious living, exhibiting hundreds of blooming flowers, exotic plants, and delicate orchids in abundance.

At the turn of the 19th century, gardening was widely viewed as a healing pastime as well as an opportunity to showcase collections of rare and unique plants. A generation of wealthy collectors dotted the nation with lavish conservatories inspired by similar structures found on Europe estates, including Longwood Conservatory in Pennsylvania and Lyndhurst Conservatory in New York.

While serious gardeners were determined to provide optimal growing conditions for their plants, many owners chose to entertain friends and family amid giant palms and luscious orchids, A few commissioned plant hunters to travel the world’s most remote locations to seek out rare specimens.

Tree fernArchival records indicate George Vanderbilt furnished his Conservatory in a more typical manner—by ordering plants from nurseries around the country. A report in the 1894 issue of American Gardening titled “George W. Vanderbilt’s Palms” mentions he fitted out his new conservatory with some of the largest palms under cultivation in the country. The collection included 15 tree ferns imported from Australia years earlier and described the “long dark green leaves of the finest specimens reach twenty feet into the air.” Additional plants included sago palms and several “immense Palmetto palms from South Carolina.”

Today, the Conservatory continues to bring a taste of the tropics to western North Carolina despite winter’s chill. To help Mother Nature, our gardeners have coaxed spring bulbs into early bloom. Daffodils, tulips, and hyacinths brighten the central Palm House and the Cool House now, with Asiatic and oriental lilies adding their intoxicating scent in mid-April. The Cool House also hosts plants who call the subtropics home, including Australian tree ferns like the ones Vanderbilt obtained (although not the same plants), accompanied by banana trees and the evocatively-named Lollipop plants and Shrimp plants.

In the Hot House, you’ll find plants that originate in tropical climes and are familiar as houseplants, such as the philodendron and colocasia (or elephant ear)—but in larger sizes than you’d ever typically see. Among the canopy of foliage, be sure to look for the large Mexican breadfruit.

OrchidsThe orchids are mesmerizing this time of year, brightening even the dreariest of days with amazing colors and forms. The Orchid Room is filled with blooms both recognizable and unusual, from the corsage and lady slipper varieties to more rare examples.

“The lady slipper orchids have lips that look like shoes,” said Marc Burchette, who tends the collection. “We also have small yellow-flowered dancing lady orchids.”

Less common varieties include a large orchid species from Southeast Asia with clusters of red and yellow flowers on a long pendant, and a particularly fragrant orchid with crystalline green blooms from Papua New Guinea

Exotic blooms aside, you really can’t miss the most dramatic plants in the Conservatory, since they are right in front of you! As you enter the Palm House, where the glass roof rises 38 feet high, the towering specimens of Madagascar palm, Bottle palm, and Bismarck Fan palm create a tropical escape in the middle of winter.

Biltmore Wines Provide Great Summer Sipping

Biltmore wines provide great summer sipping!

During the warmest months of the year, winemaker Sharon Fenchak recommends focusing on lighter, dryer, more acidic wines. These wines refresh your palate in the same way lemonade does when you are hot and thirsty.

Biltmore wines provide great summer sipping
Enjoy a refreshing pitcher of sangria made with our Spring Release White Wine

“Sweeter wines tend to leave you thirsty, while wines with higher acidity such as Sauvignon Blanc can actually quench your thirst on a hot summer day,” Sharon said.

Crisp white wines for summer sipping

Biltmore wines provide great summer sipping
Enjoy Biltmore white wines by the glass or bottle this summer

“Our Biltmore Estate Limited Release Sauvignon Blanc is refreshing and surprisingly creamy with notes of coconut and key lime,” said Sharon. “It pairs beautifully with salads, chicken, and white fish.

Sharon also recommends Biltmore Estate Pinot Grigio with its spicy citrus finish, and our delicately fruity Biltmore Reserve Viognier North Carolina, handcrafted from grapes grown at the estate and by our local partners. Both options are especially nice for sipping outdoors on summer evenings.

Prefer a cool, elegant classic white wine for summer sipping? Our Biltmore Estate Chardonnay offers crisp fruit flavor and hints of oak to complement everything from grilled vegetables to chicken and seafood.

A rosé for summer

Celebrate summer with sensational sangrias
Sweeten the long days of summer with this delightful sangria cocktail featuring Biltmore Estate Dry Rosé

Rosé drinkers will appreciate our Biltmore Estate Dry Rosé, a surprisingly dry wine with delicate layers of berry flavors. It’s perfect with chicken, pork, salmon, and sausage–serve it along with all those smoky grilled favorites at your next backyard barbecue!

For red wine lovers

Pouring red Biltmore wine in the estate's vineyard
Choose one of our lighter-bodied red wines for summer sipping

Sharon recommends mellow, versatile reds for the summer sipping; one of the best is Biltmore Estate Cardinal’s Crest—a smooth, easy-to-drink blend. Another is our medium-bodied, fruity Biltmore Century Sweet Red—a lightly sweet blend featuring flavors of blackberry and vanilla.

Festive & fun

Summer sipping with a Blackberry Basil Bellini
Savor in place with a Blackberry Basil Bellini featuring our sparkling Pas de Deux Moscato wine

Like something bubbly? Sparkling wines like our Pas de Deux Moscato crafted with aromatic Muscat Canelli grapes and handcrafted in the traditional methode champenoise style are perfect for warm weather.

This 20-minute rule is cool

Bucket full of Biltmore Wines
Put Biltmore wines on your “bucket list” for summer sipping!

Whatever wine you prefer, make sure you chill it first (yes, even red wine). Cool reds for about 20 minutes before you serve them. For white wines, remove from the refrigerator 20 minutes prior to serving so their aromas and flavors can be released.

And remember the most important rule of wine: drink what you like, regardless of the time of year.

Purchase Biltmore wines for summer sipping

Summer sipping outdoors with Biltmore wines
Enjoy summer sipping and entertaining outdoors with your favorite Biltmore wines

Enjoy your favorite Biltmore wines at the estate, purchase them online, or find them close to home with our Retail Locator.

Savor North Carolina Wines and Flavors

May is North Carolina Wine Month and Biltmore is proud to have a long-standing role in our state’s emerging importance in the grape-growing and wine industries.

In honor of North Carolina Wine Month, as well as Biltmore’s long agricultural and culinary heritage, Estate Executive Chef Mark DeMarco has created a very special menu that highlights some of North Carolina’s most traditional and delicious dishes.

As winemaker for Biltmore, I suggest pairing the meal with our North Carolina Biltmore Reserve Riesling because of its food-friendly character and balanced, refreshing acidity, hints of honey, and just the right touch of spice.

Country Fried Mountain Trout, Biscuits, and Pepper Jelly

Biscuits
• 2 cups all-purpose flour, plus more for kneading
• 4 teaspoons baking powder
• ¼ teaspoon baking soda
• 1 tablespoon kosher salt
• 4 tablespoons cold, diced butter
• 1 cup buttermilk

Method
Preheat oven to 450°. Combine dry ingredients in a large bowl and mix well. Using your hands, incorporate butter into dry ingredients until mixture resembles coarse crumbs. Make a well in the center and add buttermilk. Combine just until a dough is formed.

Transfer to a counter top and knead 5–6 times, using additional flour as needed to prevent excessive sticking. Dust a rolling pin with flour, and roll dough into a 1-inch thickness. Cut with a 2-inch cutter. Baked on a greased cookie sheet for 15–20 minutes, or reserve dough in freezer.

Pepper Jelly 
• ½ cup red pepper puree*
• 13 cup finely diced red pepper
• 2 ½ cups granulated sugar
• ¾ cup cider vinegar
• ½ tablespoon dry pectin

Method
In a small sauce pot, combine puree, vinegar, half of the sugar and the pectin. Bring to a boil, and stir in remaining sugar. Cook at 180° (or just under a boil) for 5 minutes. Turn off heat, and stir in diced peppers. Chill jelly.

*Simmer diced, seeded fresh peppers in salted water until tender. Cool to room temperature, and puree in blender, adding a little water from the cooking process if needed. (Or puree canned premium peppers.)

Trout 
• 4 (6-ounce) trout fillets
• ½ cup all-purpose flour
• 1 tablespoon rubbed sage
• 2 tablespoons kosher salt
• 1 tablespoon coarse cracked black pepper
• 1 cup buttermilk
• 4 tablespoons prepared hot sauce
• 1 cup vegetable oil

Method
Place trout in gallon zip lock bag with buttermilk and hot sauce and refrigerate overnight. Add vegetable oil to a wide, heavy bottomed skillet and set over medium heat. Combine flour, salt, pepper, and sage in a second zip lock bag. Add trout to flour mixture, and shake well.

Check oil; temperature should be 350°. Adjust heat as necessary. Shake off excess flour from trout, and fry approximately 3 minutes per side. Reserve cooked trout on paper towels in a preheated 220° oven, uncovered. Serve trout over biscuits and top with pepper jelly. Serves 4.

Kale Salad with Pickled Patty Pan Squash

Ingredients
• 6 quarts fresh kale, stemmed, washed, and chopped small
• 1½ cup drained canned chickpeas
• 13 cup olive oil
• 1 pound baby summer squash cut into 1-inch pieces
• 1 cup cider vinegar
• 2 cups water
• ½ cup sugar
• ¼ cup kosher salt
• 2 tablespoons pickling spice
• 2 lemons, zested and juiced

Method
Bring vinegar, water, sugar, salt, and pickling spice to a boil. Lower heat and simmer for 10 minutes. Turn off heat, strain out pickling spice, and add squash. Let stand 10 minutes.

Preheat large sauce pot over high heat. Add ¼ cup olive oil and kale. Lightly season with salt, and cook, uncovered, until tender, stirring frequently, and adding small amounts of water as needed to prevent burning. Kale cooking times will vary depending on variety and maturity.

To assemble, combine kale, remaining olive oil, chick peas and pickled squash. Toss with lemon juice and zest. Enjoy at room temperature or chilled. Serves 4.

Tips: Everything on this menu, except for the trout, can be made a day ahead.
• Freeze uncooked biscuits, and bake from frozen at 375° instead of 450°.
• Jelly recipe can be scaled up in direct proportion to accommodate a bumper crop of summer peppers.
• If kale salad is made in advance, undercook kale slightly, as acidity of lemons will tenderize it further.