Restoration Retrospective: Tyrolean Chimney Room Posted on April 15, 2015 at 12:00 am.Written by Heather Angel As part of our look back at the extensive renovation project that returned the Louis XV Suite of Biltmore House to its current splendor, let’s take a moment to consider the namesake of the Tyrolean Chimney Room: the wonderful tile chimney and mantel. Detailed view of the tile over-mantel in the Tyrolean Chimney Room The fireplace over-mantel (its correct name) was constructed from a tile-stove known as a kachelöfen that George Vanderbilt likely purchased in his European travels, possibly in Switzerland. Created in the 18th century, Biltmore’s Tyrolean Chimney is made of tin-glazed earthenware tiles hand-painted with exquisite floral designs. Prior to restoration in 2009, the over-mantel was the focal point of a room used to store beds and frames. Tyrolean Chimney Room of Biltmore House prior to restoration The Museum Services staff worked with Prelle, a company in Lyon, France that specializes in silk fabrics, to exactly reproduce a figured velvet for the window draperies. Museum Services and a Prelle representative are comparing the velvet to the colors in the tiles. While the tile was in relatively good condition for its age, Biltmore’s conservators spent hundreds of hours cleaning and in-painting damaged areas of the over-mantel. Handpainting flower details on the over-mantel The painstaking work required a combination of conservation experience and artistic ability. Detailed view of the handpainted flowers on the over-mantel The results show the vivid colors and delicate florals that inspired the room’s striking design. Tyrolean Chimney Room of Biltmore House after restoration was completed Learn more about the one of Biltmore’s largest preservation projects to date: restoring the Louis XV Suite—the grandest guest rooms in Biltmore House.
Rosita: The Lady in Red Posted on January 13, 2015 at 12:00 am.Written by Heather Angel Rosita, by Spanish painter Ignacio Zuloaga (1870–1945), is one of the most eye-catching works in George Vanderbilt’s collection and represents his interest in Spanish art, which gained popularity in the last years of the 19th century. Lounging on a divan draped with a mantón de manila (a flamenco dancer’s accessory), Rosita is wrapped in a white fringed shawl with a red floral flamenco skirt billowing out. She leans on her elbow and smiles, a huge red flower in her dark hair. Rosita is confident: a model at ease with being an object of beauty. So, how did this captivating woman come to stay permanently at Biltmore? Spanish artist Ignacio Zuloaga, ca. 1925 A celebrated artist In 1913, Zuloaga, known as “The Great Basque,” was living in Paris where his reputation had grown since his first exhibition in 1890. He came from a family of artists and his great-grandfather was a contemporary of Goya, who Zuloaga cited as one of his major influences. A rising star in the art world by the turn of the century, Zuloaga was known for his portraits, especially those of women with a great deal of personality. He also had a reputation for hosting memorable Parisian parties attended by artistic luminaries of the day, such as the famed conductor and cellist Pablo Casals. “To draw another connection to Biltmore’s collection, we know that he was respected by John Singer Sargent, who actually wrote the introduction to a 1914 catalog of Zuloaga’s work on display in Boston,” says Meghan Forest, Biltmore’s Associate Curator. Charles and John Kraushaar in their New York gallery. Photo courtesy of Kruashaar Galleries. Modern art, circa 1914 In January 1914, an American exhibition of Zuloaga’s paintings was held at the prestigious Kraushaar Galleries at 260 Fifth Avenue in New York. The show was reviewed in the February issue of Art and Decoration, a leading art journal of the time: “Mr C W Kraushaar, following up on his success of last season, showed for two weeks eight pictures by Ignacio Zuloaga, the greatest realist of the very realistic Spanish school.” The article goes on to say that “his Rosita, in the pattern of her shawl and of the couch on which she reclines, is masterly in painting.” According to Meghan, recent research on their correspondence indicates that George Vanderbilt did in fact attend the exhibition. He wrote to Kraushaar in January 1914 offering to purchase the painting and requesting the frame in which it is displayed today inside Biltmore House. Rosita finds a home at Biltmore After George Vanderbilt’s death, Edith Vanderbilt paid for the painting and requested that it be sent to a museum rather than to Biltmore. In 1915, Rosita entered the collection of the National Museum (now the Smithsonian American Art Museum) on loan. There she stayed until 1924, when Cornelia Vanderbilt Cecil and her husband, the Honorable John Francis Amherst Cecil, visited to view the painting and requested its return to Biltmore. The painting arrived in December 1924, with Rosita taking her place as one of Biltmore’s most intriguing permanent residents. While Rosita was not at Biltmore during George Vanderbilt’s lifetime, our records indicate that her first placement was the Second Floor Living Hall—a decision made by Cornelia and John Cecil. She was later displayed in the Billiard Room in the 1970s before taking up residence in the hallway outside of the Louis XV Suite in more recent years. This animation shows Rosita’s difference in appearance before and after conservation treatment in 2023. Conserving Rosita In 2023, Biltmore’s in-house conservator, Nidia Navarro, completed the conservation treatment of Rosita’s ornate frame while the painting itself was sent to Ruth Barach Cox for conservation. The painting conservator worked to remove old, discolored varnish and overpainting that was added during past conservation treatments and restore the vibrant colors and brush strokes to their original splendor. Early photos of the painting and Cox’s inspection revealed that the original work featured body hair in the sitter’s armpit, a common practice around the world in the early 20th century. Cox’s treatment returned the painting to its original appearance. Be sure to look for the recently conserved Rosita painting on display in the hallway outside of the Louis XV Suite on your next visit to Biltmore House.
George Vanderbilt and His Automobiles Posted on December 18, 2014 at 12:00 am.Written by Heather Angel Although Biltmore House was equipped with superb stables, the Vanderbilts did not rely solely on horses and carriages for transportation. Although horse-drawn carriages, ships, and trains were popular when George Vanderbilt was born in 1862, engineers and inventors were already experimenting with “horseless carriages” or automobiles. It wasn’t until the early 1900s that the Vanderbilts and their friends began to experience the convenience and speed of driving. George Vanderbilt was particularly fond of automobiles and collected them over the years. George (third from left) and Edith Vanderbilt (far left), friends, and chauffeur in Godesberg am Rhein, Germany, 1906. Road trips Biltmore archives show that George Vanderbilt became an avid fan of automobiles during a visit to Europe in 1903 when his good friend William (“Willie”) Bradhurst Osgood Field offered George and Edith Vanderbilt the use of his car and driver. Vanderbilt wrote Field: “I am so in love with this mode of travel that I mean to order an auto like yours when I get back to Paris, with the few improvements that have been made since. It makes travelling a different thing and simply a natural transition instead of an effort. We have decided to remain over here all winter and hope to do some more automobiling next summer…” (George Vanderbilt to William B. Osgood Field, William B. Osgood Field Papers, Manuscripts and Archives Division, Astor, Lenox and Tilden Foundations, New York Public Library, New York, New York.) In a subsequent letter, Vanderbilt again comments on his affection toward automobiles, saying, “We are still enchanted with auto and indebted to you.” North Carolina driver’s license for George W. Vanderbilt from 1913. His first car We aren’t certain what kind of vehicle Mr. Vanderbilt purchased in Paris during this time, but photographs suggest the vehicle may have been made by Panhard et Levassor–the most popular maker of automobiles in France in the early 1900s. As planned, the Vanderbilts remained in Europe for several more months. In 1904, George mentions a “delightful” three-week trip along the Spanish coast (notwithstanding a mechanical problem that delayed them for several days), several 2–3 day trips from their initial home base in Paris, a planned move to London allowing shorter road trips to visit cathedrals, and a six-week excursion throughout England, Scotland, and Wales. While the Vanderbilts would continue to enjoy “automobiling” in Europe during their frequent trips, they would not purchase an auto in America until January 1907. Why the delay? Perhaps it was because most American roads were typically in poor condition compared to European roads. But by the mid-1890s, Biltmore’s roads were nationally recognized as being of the quality needed throughout the country. In North Carolina, “Buncombe County…had accomplished more road improvements by 1914 than any other county in North Carolina,” and George Vanderbilt was given much of the credit. George Vanderbilt’s 1913 Stevens-Duryea Model C-Six, the only automobile remaining in the Biltmore collection. American automobiles In 1907, George Vanderbilt ordered a Stoddard-Dayton car delivered to his home in Washington, D.C. In 1911, he purchased a 1912 six-cylinder, six-passenger Model Y Stevens-Duryea for $4,000. Within a year, he traded the 1912 Stevens-Duryea for a 1913 Stevens-Duryea Model C-Six, which arrived in May 1913. Receipt for purchase of Stevens-Duryea car; sold to George Vanderbilt for $3096.90 in May, 1913. The Stevens-Duryea C-Six is the only vehicle that George Vanderbilt purchased remaining in the Biltmore collection and is today an extremely rare model, believed to be one of only 10 still in existence. It has been carefully conserved but not restored and is in private storage. Intriguing details of this vehicle include Edith Vanderbilt’s monogram hand-painted on the doors and the old-fashioned kerosene lamps that provided backup for the car’s newfangled electric headlights! Detail of parts and maintenance for Stevens-Duryea car. Learn more about the Vanderbilts’ travels at The Vanderbilts at Home and Abroad exhibition inside The Biltmore Legacy building in Antler Hill Village, which offers a fascinating glimpse into the lives of George and Edith Vanderbilt and their daughter Cornelia.
New Year’s Eve: Turn up the Sparkle! Posted on December 21, 2012 at 12:00 am.Written by Heather Angel Your holiday table may not be as large as the one in the Banquet Hall of Biltmore House in Asheville, NC, but don’t let that stop you from creating a memorable and sparkly setting for your New Year’s Eve celebrations at home. Banquet Hall table set for “A Vanderbilt House Party” exhibition in 2019. Our Biltmore Floral designers are experts in creating shine and polish for all types of events, but especially for New Year’s Eve celebrations around the table. Here are six ideas for creating Biltmore-inspired decor for your New Year’s Eve celebrations: Take a look around your home to see what kinds of everyday objects you can transform into extraordinary elements. You’d be surprised by what you can do with what you already have, such as sparkling ornaments from your Christmas tree, candles, glass vases, and the like. Of course, if you come up short, a trip to the local crafts store may be necessary.Start with table linens to build a base for your centerpiece. Layer your linens, starting with a tablecloth; then add an overlay, and finish with a runner. Build texture by mixing solid colors, metallics, and elegant prints.If you don’t have them on hand, you can purchase oversized martini or Champagne glasses, or vases for the centerpiece. If room permits, use three different heights and add some tulips to each glass, letting them spill over the edge. Acrylic gems added to the water in the vases will create a sparkling effect.Another centerpiece idea is to use one or several clear glass vases that are varying in height and fill each vase with water pearls and LED submersible lights (available at any craft store). Metallic twigs in each vase will add extra sparkle to the table.Don’t forget candlelight! If you have room, use a variety of sizes: pillars, candlesticks, and votives. The more, the better! At the base of your vases and candles, add oversized gems or crystals to reflect the light. For a more whimsical look, add a variety of clocks so you can watch the countdown to the New Year.Most importantly, remember to have fun and don’t hold back on your creativity. Sparkling ornaments from your Christmas tree can be repurposed for creating a sparkling tablescape. We hope these ideas from Biltmore’s floral experts help make your New Year’s decor and tablescapes sparkle!
Biltmore Wines—Perfect Partners for Every Occasion Posted on June 14, 2012 at 12:00 am.Written by Heather Angel You’re on your way to a casual barbecue with friends—what wine will you bring? How about a special gift for the hostess of a formal dinner—how do you decide? With Biltmore Wines, it’s easy! You can visit our Virtual Sommelier or make the most of the following suggestions from our own Biltmore winemakers: Turn Casual Into Sensational Whether you’re headed to a picnic, a potluck, or maybe just want to liven up a weekday dinner at home, let our Biltmore Wines take the guesswork out of the equation. If you’re not sure what’s on the menu, our White (“juicy and sweet”), Red (“bold and savory”), and Rosé (“crisp and refreshing”) Century Wines are especially food-friendly. Casual favorites like grilled burgers beg for our soft and elegant Biltmore Estate Merlot while our award-winning Biltmore Estate Sauvignon Blanc is a refreshing complement to chicken and salads. Formal Shouldn’t Feel Fussy The invitation may suggest fancy dress, but you can feel as relaxed in your choice of wine as you would in a less formal setting. Consider our Biltmore Reserve Wines—perhaps our Russian River Pinot Noir for richer fare such as pheasant and salmon, or our Chardonnay with lobster. Our Antler Hill collection is especially elegant, and our Antler Hill Syrah is no exception—particularly when paired with dark chocolate. Everything Sparkles With Sparkling Wines Sparkling wines are surprisingly versatile and perfect for almost any occasion. A traditional celebratory toast certainly deserves them, but so does fresh fruit, cheesecake, seafood, and much more! Try sipping any of our bubbly and festive sparkling wines, like our Biltmore Estate Blanc de Blancs with sushi or our Biltmore Pas de Deux with a rustic apple tart—and you’ll be amazed at the way your favorite flavors come alive! The Bottom Line You can select Biltmore Wines by flavor, occasion, or even the style you prefer, from “smooth and luscious” to “hearty and robust.” Biltmore Wines make it easy—and delicious—to pick a fine wine, every time. Find yours online or in your area!
Vanderbilt-Inspired Picnic Recipes & Tips Posted on April 3, 2012 at 1:00 pm.Written by Heather Angel 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. Pauline Dresser, Edith Vanderbilt’s sister, attending a 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. 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. (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.) 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 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.
A Vanderbilt-Inspired Thanksgiving Posted on November 1, 2011 at 12:00 am.Written by Heather Angel George and Edith Vanderbilt were known for their hospitality at Biltmore House in Asheville, North Carolina. Of course, their holiday celebrations were no different and highlighted the ultimate in food and wine for their guests. Treat your guests to a Vanderbilt-inspired Thanksgiving menu featuring recipes and suggested wine pairings from our winemaker. Bring Out The Flavors of Your Feast with Biltmore Wines! Set your Thanksgiving table with an assortment of Biltmore Wines This special time deserves an equally special wine! Surprise and delight your guests by offering both a red and a white wine option to pair with your Vanderbilt-inspired Thanksgiving menu. Our winemaker recommends selecting our buttery, complex Chardonnay and our elegant and medium-bodied Pinot Noir to grace your holiday table. For a delicious and festive option fit for a Vanderbilt, our Biltmore Estate Winemaker suggests choosing any of our Biltmore sparkling wines to complement your Thanksgiving meal from start to finish. Vanderbilt-Inspired Recipes George Vanderbilt’s Favorite Turkey and Cornbread Dressing Main Course: George Vanderbilt’s Favorite Turkey and Cornbread Dressing Fun Fact: The creator of this recipe, Ellen Davis, came to Biltmore House from the community of Avery Creek in the spring of 1899 to work as a cook for the Vanderbilts. She fell in love with Thomas H. Johnson, a groomsman in the Stables, and they were married the following spring. This recipe was a favorite of George and Edith Vanderbilt’s, and it became a tradition for Ellen Johnson to prepare it for them each year. Ingredients: 20–25 pound turkey Cornbread, prepared 6 buttermilk biscuits, prepared 1 dozen eggs, hard-boiled 1 cup chopped onion 1 cup chopped celery 1/4 cup ground sage Kosher salt and freshly ground pepper to taste Method: Rinse turkey and rub with salt inside and out.Using a large boiler or cooker, place turkey in enough water to almost cover it (one gallon or more).Heat to boiling point and cook on medium for about 2 1/2 hours or until breast is tender; use a ladle to baste broth over the breast meat to keep it moist. For cornbread dressing:Bake a large pan of cornbread using your favorite cornbread recipe.Bake about six buttermilk biscuits using your favorite recipe, or purchase frozen biscuits and bake.Peel eggs and chop or grate them into large mixing bowl. Add onions, celery, sage, salt and pepper. Crumble cornbread and biscuits into bowl.When the turkey is done, pour turkey broth over the cornbread dressing until the desired consistency is reached. Mix well, using plenty of broth so that dressing will be moist and soft when done. Place turkey in center of large baking pan. Spoon dressing into and around the turkey. Bake in 425ºF oven for about 45 minutes. If turkey browns too soon, cover with aluminum foil. Side Dish: Roasted Sweet Potatoes with Dried Cranberries and Toasted Pumpkin Seeds Ingredients: 2 large sweet potatoes diced 1 cup dried cranberries 1 cup toasted pumpkin seeds 1 tablespoon Shallots Minced 1 teaspoon garlic minced ½ tablespoon fresh sage ¼ cup chicken stock 1 tablespoon butter Method: Preheat oven to 350 degrees. Peel and dice the sweet potato into ½ inch pieces. Season with olive oil and salt and pepper. Spread on a parchment-lined baking tray. Place in oven and bake until the sweet potatoes start to turn golden brown and tender. In a large skillet sauté the shallots and garlic in a tablespoon of olive oil, add pumpkins seeds and cranberries and cook one minute. Add sweet potato and chicken stock to skillet, bring to a boil then add butter, remove from heat, stir until butter is melted. Season with salt and pepper. Side Dish: Haricot Vert (Green Beans) Ingredients: 1 pound haricot vert Salt to taste 7 tablespoons butter Pepper to taste Method: Cut off the ends of the beans. Bring a large saucepan of water to a boil and add enough salt to taste like ocean water. Add the beans and cook for 4 minutes or until done to taste. Drain and plunge into ice water. Drain and place on paper towels to absorb the moisture. Melt 4 tablespoons of butter in a sauté pan. Add the beans and sauté for 2 minutes. Season with salt and pepper and add the remaining 3 tablespoons of butter. Cook until any liquid has evaporated and the beans are glazed; keep warm. Side Dish: Creamed Corn Ingredients: 6 ears fresh corn 1 tablespoon butter 1/4 cup finely chopped leek 1 tablespoon chopped shallot 1 teaspoon chopped garlic 1/4 cup Biltmore Reserve Chardonnay 2 cups heavy cream 1 tablespoon chopped fresh thyme Salt and white pepper to taste Method: Cut the kernels from the cobs and discard the cobs. Melt the butter in a heavy saucepan over medium heat. Add the leek, shallot and garlic and sauté for 2 minutes. Stir in the corn and cook until the corn is tender. Add the wine, stirring up any of the mixture that has adhered to the bottom of the saucepan. Cook until the wine has evaporated. Add the cream and simmer for 15 to 20 minutes or to the desired consistency, stirring occasionally. Season with thyme, salt and pepper. Keep warm until ready to serve. Dessert: Apple Tart Ingredients for Pastry: 1/2 cup unsalted butter, softened 1/4 cup sugar Pinch of salt 1/2 teaspoon vanilla extract 1 egg, lightly beaten 1 1/2 cups all-purpose flour Ingredients for Streusel: 1 cup all-purpose flour 1/2 cup packed brown sugar 1/4 cup butter, melted Ingredients for Tart: 4-5 Granny Smith apples, peeled, cored and thinly sliced 1/4 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves Ingredients for Garnish: Sliced, dried figs Whipped cream or vanilla ice cream Method: For pastry: combine butter, sugar, salt and vanilla in a mixing bowl. Cream together with a paddle attachment until light and fluffy. Beat in the egg and scrape the sides of the bowl. Add the flour gradually, mixing until incorporated. Shape into a disk then wrap in plastic wrap and chill in the refrigerator for 2–8 hours. For topping: mix flour and brown sugar in a small bowl. Add butter and work with fingers until smooth. Chill in the refrigerator for 2 hours. For tart: preheat the oven to 350°F. Toss apples with sugar and spices in a bowl. Spray a tart pan with a removable bottom with nonstick cooking spray. Roll the pastry dough to 1/4 inch thick on a lightly floured surface and place in pan, pressing into bottom and trimming any excess dough. Spoon apple mixture into pastry and sprinkle with streusel topping. Bake for 25 to 35 minutes or until golden brown. Cool in pan on wire rack for 10 minutes. Remove to a serving plate and garnish with figs; serve warm with whipped cream or vanilla ice cream.