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Vanderbilt-Inspired Picnic Recipes & Tips

Written By Marissa Jamison

Posted 4/3/12

Updated 3/6/25

Recipes & DIY

A picnic while visiting Biltmore 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 estate chef recipes for a Vanderbilt-inspired picnic complete with Biltmore wine pairings.

Group of Victorian-era men and women having a summer picnic in the woods.
Pauline Dresser, Edith Vanderbilt’s sister, attending a summer picnic in Langrolay-sur-Rance, France, 1895.

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.

Picnic Island in the Lagoon on Biltmore Estate, circa 1900.

On Biltmore Estate, the Vanderbilt family enjoyed picnics at a special location known as “Picnic Island,” which you can see situated in the Lagoon. At Edith Vanderbilt’s request, a swinging bridge (no longer there) was added for easy access to Picnic Island and estate rangers ensured there was no poison ivy growing there—a task modern picnickers know all too well!

We also know that Mrs. Vanderbilt planned a picnic in May of 1915 on nearby Busbee Mountain, and we have multiple picnic baskets, metal serveware and food canisters included, in our archival collection.

Be sure to pack Biltmore Wines for your next picnic!

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 estate experts.

(Please 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.  Outside alcohol and tailgating—including the use of tents, grills, multiple camping chairs/tables, and large coolers—are not permitted anywhere on estate grounds.)

couple enjoys a picnic
A picnic is a picturesque way to enjoy the great outdoors throughout the seasons on Biltmore Estate. 📸 by @camrynglackin

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 enjoying your next picnic Vanderbilt-style.

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:

Method:

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