On the Archivist’s Desk: A Century’s Worth of Records Posted on January 9, 2017 at 12:00 am.Written by Ellie Garst Biltmore archivist Jill Hawkins is responsible for cataloging, managing, and preserving Biltmore’s historic records. With more than a century’s worth of manuscripts, books, photographs, drawings, and the like to handle, organization is paramount. Biltmore Marketing Material One of Jill’s projects is conducting an inventory of outdated Biltmore marketing materials, which is no small task. Some of the items have labels, helping to put the pieces together, but many do not. From hard copies of video mailing tapes to recordings of commercials from as far back as the 1970s, there are literally dozens of boxes of material to be processed. The marketing materials include three types of records: audiovisuals, photographs, and paper documents. The audiovisual materials are the least stable of the three and must first be digitized before they can be cataloged. Jill sent the master videotape collection to be digitized first and is now preparing to send a collection of film reels to be digitized. Chauncey Beadle’s Incoming Correspondence Jill is also processing estate superintendent Chauncey Beadle’s incoming correspondence. Of all George Vanderbilt’s principal managers, Beadle’s archival collection is by far the largest. Beadle said he came to Biltmore for a month and stayed for a lifetime. From his initial role as Biltmore nursery supervisor in 1890 to his final role as estate superintendent until his death in 1950, there is an enormous amount of correspondence to be processed. From files and files tightly pressed… …in boxes and boxes… …which fill shelves upon shelves. Accessions: Biltmore Dairy Farms Cataloging new accessions is an ongoing project for Jill. Accessions are documents and objects acquired through either donation or purchase to be added to Biltmore’s archival collections. Most recently, she received some items from the days of the Biltmore Dairy. Perhaps most notable is a “Time Book,” providing a record of names, hours, and wages of dairy workers from January 1908 through October 1909. Another fascinating new accession is a coupon book, likely from around the same time. With such a massive and ever-growing amount of material to manage, Jill certainly has her work cut out for her—but she assures us that it is a labor of love.
A Gem in George Vanderbilt’s Library Posted on December 23, 2016 at 12:00 am.Written by Ellie Garst Once termed “one of the best read men in the country” by New York media, George Vanderbilt amassed a personal library of more than 22,000 volumes at Biltmore House, each of which he selected with great care. In honor of our upcoming Designed for Drama: Fashion from the Classics exhibition, let’s take a look at a true gem within his literary collection: George’s copy of J.M. Barrie’s Peter Pan in Kensington Gardens (1906), a first American edition of the book featuring illustrations by artist Arthur Rackham. Peter Pan is familiar to most as the free-spirited and mischievous young boy of Neverland who can fly and never grows up. However, Peter Pan in Kensington Gardens, one of Barrie’s four major works featuring the beloved character, introduces Peter at the tender age of just seven days old. The vast majority of the book first appeared in Barrie’s The Little White Bird (1902) as a story within the story. The popularity of The Little White Bird, thanks in large part to the several chapters involving Peter Pan, prompted Barrie to write the 1904 play Peter Pan, or the Boy Who Wouldn’t Grow Up, a wildly successful production that broke nearly all previous theatrical records. Barrie eventually adapted the play into another, better-known novel: Peter Pan and Wendy (1911)—but not before the chapters that first introduced the character were extracted from The Little White Bird and published as Peter Pan in Kensington Gardens. While the text was slightly revised for the 1906 publication to read better without the context of the surrounding story, more significant is the addition of Rackham’s illustrations. His 50 beautiful color plates helped to make the book immediately popular and drew attention to the artist, who—aside from his success with Rip Van Winkle (1905)—was relatively unknown before then. Another notable difference is the fact that The Little White Bird was published as a novel for adult readers whereas Peter Pan in Kensington Gardens was published as a children’s book. This fact leads us to believe that Cornelia Vanderbilt, George’s daughter who was six years old at the time, may have played a role in his decision to add the title to his collection. Beginning February 10, George’s copy of Peter Pan in Kensington Gardens will be on display in the Banquet Hall of Biltmore House, along with multiple costumes from the film Finding Neverland (2004), which tells the story of J.M. Barrie’s friendship with the family who inspired him to create Peter Pan. Images Feature: Arthur Rackham’s “There Now Arose a Mighty Storm” on the inside cover, and the title page of Peter Pan in Kensington Gardens Right: Rackham’s “Looking Very Undancey Indeed” from Peter Pan in Kensington Gardens Left: Rackham’s “The Serpentine is a Lovely Lake” from Peter Pan in Kensington Gardens
Gingerbread Architecture: Incredible AND Edible! Posted on December 9, 2016 at 12:00 am.Written by Ellie Garst Ever since The Inn on Biltmore Estate opened in 2001, its Christmas at Biltmore decorations have included a miniature version of the hotel made from gingerbread. This year, however, Pastry Chef Cheryl Brookhouzen changed things up with her Walled Garden-inspired gingerbread Conservatory! According to her co-workers, Chef Brookhouzen’s vision and attention to detail make this gingerbread display truly over-the-top spectacular. Special features include rotating Christmas trees in the front and back, a lighted roof and windows, charming animals, and a host of other miniature touches. “We’ve been doing a gingerbread model of The Inn for nearly 15 years, so I thought it was time to try something new,” said Chef Brookhouzen of her design. “I hope that having something so different will delight our guests and make them interested in seeing what we create next year.” Gingerbread Conservatory Fun Facts 1. The Conservatory was constructed with the help of 11 members of The Inn’s team, from pastry professionals to engineering, banquet, and purchasing services 2. Chef Brookhouzen baked the gingerbread in large slabs before cutting it into the right shapes 3. The display required 175 pounds of gingerbread dough, 160 pounds of powdered sugar, and more than 15 kinds of candy and snacks such as Kit-Kats, M&Ms, Sixlets, Sour Tape, Hershey’s chocolate bars, pretzels, old-fashioned candy sticks, mint candies, chocolate bears, chocolate caramel balls, chocolate leaves, lollipop trees, and more* 4. The windows and roof are made of poured isomalt sugar 5. The Conservatory shines with 800 white lights *An additional 4 pounds of candy was consumed by the builders of the Conservatory!
Highlighting the Hearths of America’s Largest Home® Posted on December 1, 2016 at 12:00 am.Written by Ellie Garst Please enjoy this archived content from a Christmas past. Each Christmas season, our floral department selects a theme for décor throughout Biltmore House. This year, the team has interpreted the theme of “Hearth and Home”—inspired by stories of Vanderbilt family hospitality—throughout the house, emphasizing fireplaces and mantels in the grand spaces of America’s largest home. Here’s a glimpse at how this year’s theme has come to life… In the Breakfast Room, originally intended for less formal dining, the mantel is draped with lights, garland, and multiple strands of beads for a casual, almost bohemian-style feel. Surrounding the low-lying fireplace in Mrs. Vanderbilt’s Bedroom is more richly colored garland, adding a touch of subtle seasonal elegance in the most feminine room in Biltmore House. The mantel in the Music Room features a dash of classic Christmas crimson with simple strands of crystal beading. The traditional yet chic elements add genuine warmth to the special mantel, which displays carvings of the initials and life dates of Albrecht Dürer, one of George Vanderbilt’s favorite artists. In the Oak Sitting Room, the theme of “Hearth and Home” has been taken to new heights. Lush strands of festive garland line the full mantel as well as sections between the room’s oak paneling and cornice frieze, adding emphasis to the high ceiling and its intricate plaster carvings. View all of these Biltmore House fireplaces and more with a Candlelight Christmas Evenings visit. Feature image: The Library fireplace and mantel
Sugar and Spice and Everything Nice Posted on November 30, 2016 at 12:00 am.Written by Ellie Garst It is certainly no secret that the holiday season can be stressful. Between decorating indoors and out, entertaining family and friends, and last minute gift and grocery shopping, many of us find ourselves overwhelmed and exhausted during “the most wonderful time of the year.” Luckily, The Spa at The Inn on Biltmore Estate offers specialty Sugar and Spice Treatments—the perfect combination to soothe and rejuvenate—throughout the season. Begin with the Sugar and Spice Massage, a ginger and shea butter full-body treatment, to ease holiday tension. With customized pressure, our therapists perfectly tailor the experience to your personal needs. A skin-softening sugar scrub further enhances relaxation while providing invigorating exfoliation. Then pamper your winter skin with the antioxidant-rich Sugar and Spice Facial. The custom botanical treatment will brighten your complexion, restoring that youthful glow. Enjoy a luxurious cocoa and cinnamon face masque as you relax with the comforting aromatherapy of sugar and spice. The Sugar and Spice Pedicure will complete your experience and revitalize your soles. The warming and healing treatment begins with a cinnamon-infused foot soak followed by a hydrating ginger and shea butter massage for your lower legs and feet. A deeply hydrating honey foot masque helps to further soften your skin before an expert vegan polish application. Yes, the holiday season can be stressful—but it doesn’t have to be. Treat yourself this Christmas with the soothing and rejuvenating elements of sugar and spice.
Bringing the outdoors in at Christmas Posted on November 22, 2016 at 12:00 am.Written by Ellie Garst From dozens of decorated trees to miles of garland (yes, miles!), Christmas at Biltmore is a season characterized by twinkling lights, beautiful ornaments, and breathtaking floral arrangements throughout America’s largest home. Although the general impression of the decked halls in Biltmore House is one of glittering splendor, some of the decorative elements are stunningly simple, owing their beauty to Mother Nature’s handiwork rather than any man-made creation. “I’m all about less is more,” said Betsey Baker, a member of the Biltmore Floral team. Betsey came to Biltmore in 1999 as a plant expert at A Gardener’s Place, the charming garden and gift shop located beneath the Conservatory in the Walled Garden. In 2001, she joined Floral, which included cutting privileges for the gardens and grounds, and Betsey embraced the concept of “bringing the outdoors in” that meshed with her own natural style. Though officially retired for several years, Betsey continues to work with Floral on a reserve basis. “For me, the beauty of arranging plants and flowers is that they tell me where they want to go,” Betsey said of her personal design aesthetic. That was never more apparent than in 2009 when the estate’s theme was “Flowers, Fields, and Forests.” Betsey, who has cutting privileges in Biltmore’s gardens, created a particularly lush display featuring mounds of dried Hydrangea macrophylla that she harvested from the estate, spread out to dry, and then incorporated into her plan for the Music Room. “This type of hydrangea produces a large “head” of pale green blooms that is very full and tightly packed,” Betsey said. “After I clipped the heads, I hung them upside down to dry. As they dried, some of the flowers took on a warm cream and bronze hue, with beautiful pink tips. It gave the Music Room a natural blush of color that softened the massive mantel and drew out subtle tones in the woodwork and the furnishings.” For Christmas at Biltmore this year, Betsey worked almost entirely with live plants in areas including the Halloween Room, Stone Hallway, and the Loggia. “I used a lot of nursery plants and mixed in some tropical specimens that you’d expect to find in the house or in the Conservatory this time of year,” said Betsey. “I kept it simple, but it definitely brings a living, breathing energy to those areas of Biltmore House that aren’t traditionally decorated with Christmas trees and floral arrangements.”
1904 Menu Recreation: Roast Turkey Posted on November 16, 2016 at 12:00 am.Written by Ellie Garst We asked Biltmore Chef Spencer Hilgeman to create recipes inspired from the archival 1904 menu book for a modern Thanksgiving celebration. This second video on our three-part series details a roast turkey entree inspired by the very same menu the Vanderbilts enjoyed at their 1904 Thanksgiving Dinner. Entree: Blood Orange Roast Turkey with Heirloom Potatoes Chef suggests using an 8–10# Airline Turkey Breast. This recipe also would work with a 10–15# Whole Young Turkey. Compound Butter 1 Pound Unsalted Butter 2 TBSP Chopped Herbs (Parsley, Thyme, Chives) 3 TBSP Chopped Shallots Zest of 3 Blood Oranges 3 TBSP Salt 1 TBSP Ground Black Pepper Combine all ingredients and mix. Separate the skin from the breast and stuff the compound butter underneath. Top turkey with 2 TBSP salt, 2 TSBP pepper and 3 TBSP olive oil. Roast uncovered at 375 degrees for 1 ½–2 hours or until the internal temperatures reaches 165 degrees. Herb Roasted Heirloom Potatoes 2 Pounds Baby Heirloom Potatoes 3 Sprigs Fresh Rosemary 4 Sprigs Fresh Thyme 3 TBSP Chopped Garlic 2 Shallots Sliced 3 TBSP Olive Oil 2 TBSP Salt 1 TBSP Ground Pepper Combine all ingredients, ensuring the oil coats everything. Place on small baking sheet and bake for 30–45 minutes at 350 degrees, or until potatoes are tender. Blood Orange Glaze 2 Cups Biltmore Century Red Wine 2 Cups Blood Orange Juice 1 Cup Sugar 2 TBSP Honey Bring to a boil, then reduce to a simmer until a light syrup consistency. Allow turkey to rest before applying blood orange glaze. Wine Pairing Enjoy with Biltmore Estate Chardonnay. Smooth and balanced with subtle floral aromas, crisp fruit flavors, and hints of oak. Complete your meal with recipes and video instructions for our appetizer, Oysters on the 1/2 Shell with a Holiday Sauce Trio, and for dessert, Apple and Currant Mince Pie with White Cheddar Crust.
1904 Holiday Menu Recreation: Mince Pie Posted on November 16, 2016 at 12:00 am.Written by Ellie Garst In 1904, the Vanderbilt family’s holiday menu included mince pie for dessert. We asked Biltmore Chef Spencer Hilgeman of Village Social to create recipes inspired by the archival 1904 menu book for a modern Thanksgiving celebration. This video on our three-part series details the delicious mince pie inspired by the very same menu the Vanderbilt’s enjoyed at their 1904 Thanksgiving Dinner. Archival menu book used at Biltmore House Dessert: Apple and Currant Mince Pie with White Cheddar Crust Mince Pie Dough3 cups flour½ pound butter, chopped and chilled1½ teaspoon salt2 tablespoons sugar½ cup white cheddar, shredded1 egg, beaten (egg wash for crust) Combine all ingredients except water and knead until butter is incorporated into the flour. Add water and continue to knead. Wrap in plastic wrap and allow to rest in the refrigerator for at least 2 hours. Mince Pie Filling6-7 Granny Smith apples2 cups dried currants1/8 teaspoon ginger¼ teaspoon nutmeg¼ teaspoon ground cinnamon2 bay leaves1 cup light brown sugar2 tablespoons honey1 cup apple cider In a medium pot, combine all ingredients and bring to a boil. Reduce heat and simmer until apples are soft and apple cider has reduced. Allow to cool to at least room temperature. Mince Pie Finish Roll out pie dough large enough to cut two circles 1-2 inches larger than your pie pan. Cut out 2 circles with a knife. Place one in the bottom of your pie pan and trim off any excess. “Blind bake” the crust in oven for about 15 minutes until it is very light brown on the edges. Remove and cool. Fill bottom crust with pie filling. Place other dough circle over the top and trim any excess. Crimp the edges with a fork, brush with egg wash, and score in the middle to allow steam to escape. Bake at 350F for 35-45 minutes or until crust is golden brown. Remove from oven, allow to cool for 30 minutes, and enjoy! Pair with our Vanderbilt Reserve Pinot Noir Enjoy with our elegant Vanderbilt Reserve Pinot Noir Russian River Valley. Strawberry, raspberry, vanilla, and well-integrated oak aromas give way to supple fruit flavors. Find recipes and video instructions for Chef Spencer’s inspired appetizer, Oysters on the 1/2 Shell with a Holiday Sauce Trio and his entrée, Blood Orange Roast Turkey.
1904 Menu Recreation: Oysters on the 1/2 Shell Posted on November 15, 2016 at 12:00 am.Written by Ellie Garst In Biltmore’s Archives, a cherished diary detailing menus for luncheons and dinners served between Sepember 27 and December 31, 1904 is safely stored. Kept by estate cook Ester Anderson, this book includes menus and the number of guests expected for special occasions such as Thanksgiving and Christmas dinner, where both time-honored favorites and unique recipes were listed. Knowing that tastes have changed over the last century, we asked Biltmore Chef Spencer Hilgeman at Village Social to create recipes inspired from the archival 1904 menu book for a modern Thanksgiving celebration. In this blog series, we’ll detail Chef Spencer’s recipes and video instructions for an appetizer, entree, and dessert inspired by the very same menu the Vanderbilts enjoyed at their 1904 Thanksgiving Dinner. Appetizer: Oysters on the 1/2 Shell with a Holiday Sauce Trio Oyster Shucking Tips: Use a folded towel to protect your hand. When using the shucker, rather than pushing hard, jiggle it like a key to pop the hinge of the oysters. Once open, be sure to remove the muscle from the bottom of the shell for easy eating. Cocktail Sauce 1/2 Cup Ketchup 2 TBSP Prepared Horseradish 1 TBSP Worcestershire Sauce Charred Onion Relish 5 Green Onions, lightly sautéed & choppped 2 TBSP Chopped Parsley ½ Jalepeno, thinly sliced 2 TBSP White Balsamic Vinegar 3 TBSP Olive Oil 2 TSP Salt 1 TSP Ground Pepper Biltmore Sparkling Mignonette 2 TBSP Chopped Parsley 1 TBSP Mirin 1 Shallot Sliced 2 TBSP Champagne Vinaigrette 1 TBSP Honey 2 TSP Salt 1 TSP Ground Pepper ¼ Cup Biltmore Brut Sparkling Combine ingredients for each sauce into separate bowls, allowing mignonette to chill for two hours. Top a platter of oysters with any or all of the three holiday sauces. Wine Pairing Enjoy with Biltmore Brut Sparkling. This refreshing blend of Chardonnay and Pinot Noir offers a good balance of citrus with hints of honey and apricot. Follow these links for recipes and video instructions for the main entree, Blood Orange Roast Turkey, and for dessert, Apple and Currant Mince Pie with White Cheddar Crust.
Tracking, Polishing, Repairing: Behind the Scenes of Christmas at Biltmore Posted on November 14, 2016 at 12:00 am.Written by Kristina Smith To say that decorating for Christmas at Biltmore is an enormous task would be an understatement. Of course, the amount of décor brought into the house is staggering, but have you ever wondered how exactly we make room for all of it? That’s where Meg Schloemer of our collections team comes in. Meg is responsible for tracking every item moved in the house for the holidays. She was only about halfway through the process when we visited her, but we estimate her to have tracked more than 300 items by the end. Some of the items are put into storage for the season. Others—like the Banquet Hall silverware set, for instance—are taken to our objects lab, where conservators preserve and repair pieces in the Biltmore collection. “Biltmore House is a conservation anomaly,” explains objects conservator Renee Jolly. “Unlike traditional museums, our environment is not controlled and our displays are generally on-going, which can be tough on the collection.” The Banquet Hall Silverware Set As the Banquet Hall silverware set arrives in the objects lab, Renee first surveys the condition of each piece in the set, checking for discoloration and tarnishing. If you look closely at the salt cellar pictured below, you can see a small, darkened mark where the miniature spoon has scratched the protective lacquer coating and tarnished the dish. As typical silver cleaners can contain damaging chemicals, Renee polishes the set with chalk, a basic calcium carbonate mixture, and cotton swabs. The Candelabra from Mrs. Vanderbilt’s Bedroom Renee is also in the process of repairing and treating a candelabra set from Mrs. Vanderbilt’s Bedroom. A damaged decorative arm on one of the pieces is being repaired and reattached. The gold components of the pieces are cleaned—not polished, as that can actually remove the gold—with a gentle gold-specific solution. The ceramic parts of the pieces are cleaned with human saliva. (Yes, you read that right.) “The natural enzymes of saliva are nature’s gentle solution for breaking down solids without damaging the surface,” explains Renee. Artificial alternatives are available but don’t work as well, and commercial cleaners are often too concentrated and corrosive. It seems that while there are some advancements in conservation methods, it is often best to keep it simple.