Juggling is Part of Chef Hadenfeld’s Normal Workday

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Imagine preparing and serving breakfast, a breakfast buffet, banquets, lunch and afternoon tea to hundreds of guests each day and managing ten employees.  It’s sort of like juggling with many balls in the air, but Ryan Hadenfeld, Demi Chef at the Inn, says bring it on—he loves the challenge and the creativity.

“Creativity in the kitchen involves everyone and I try to foster that environment,” he says. “We like to create things our cooks want to cook, and they like the freedom. It never gets boring.”

Some of the recent creations offered by his cooking staff include a strawberry salad, flat bread made with naan and a red pepper coulee, and an asparagus and crab salad with truffle aioli. Yum!

Ryan is a fairly new Biltmore chef; he’s been here about six months. He started at the Bistro and recently transferred to the Inn. This is his first supervisory role.

“As a cook you work hard, make sure everything is prepped and keep your cool. Once you get into management, you do all that plus you must know human resources and organizational skills, and you have to look ahead. I love my job.”

Ryan occasionally works the omelet station in the mornings. He says everything is prepped and chopped each morning, and then guests pick their ingredients. About a third of the guests want a little bit of everything in their omelet, another substantial percentage only want ham and cheese. But he sees it all—one guest asked for smoked salmon, another for jalapenos, several request egg white omelets.

“It’s very cool to work the omelet station. We get immediate feedback and that’s great. Several guests have told me their omelets were the best they ever had,” he said.

Many of the eggs used for breakfast at the Inn come from heirloom chickens raised on the estate. Ryan says these chickens are raised in a natural setting and the eggs have deeper yokes, are richer and quite delicious.

A typical day for Ryan means he checks in with all his staff, making sure they have what they need. He creates special dishes and new menus depending on what’s fresh. He and his staff make their own sauces and pickles, cheese puffs, pate and butcher salmon and beef.

“My job is the sum of all the little parts—I make sure everyone does their job and I get whatever falls between the cracks,” says Ryan. “One day we were slammed at lunch and someone said they needed help checking on the tables, so I walked out and did that. It’s not what I normally do but we’re all a team here.”

The Never-Ending World of Turf Maintenance

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Left to right: Curtis Horn (Grounds Maintenance Manager), Michael Faulhaber (Groundskeeper), Justin Holmes (Groundskeeper), Dwayne Schmidt (Turf Crew Leader), Joel Cornes (Groundskeeper), Bob Brett (Groundskeeper), Tim Norton (Groundskeeper), Dwayne Schmidt (Crew Leader)

There’s a large part of Biltmore’s landscape that is often overlooked. You could say it gets walked all over. It’s the grass—and there’s a lot of it when you consider the lawns around Biltmore House, the gardens, along roadsides, and everywhere else.

Keeping all that grass mowed and trimmed is the responsibility of Dwayne Schmidt, Crew Leader, and his six-member Turf Management team.

“Our team mows 135–140 acres each week, and some areas are mowed twice a week,” Dwayne said. “We mow every month but January, using riding and push mowers, and we do hand edging in the Rose Garden.”

He compares his team to a NASCAR pit crew since they must work well together at a fast pace. Their day can start as early as 6:30 a.m. so they can mow and get out fast before guests arrive.

Turf management at Biltmore is a science similar to what world-class golf courses use. The team fertilizes, aerates in spring and fall, maintains irrigation systems, overseeds, blows leaves, trims, and removes snow quickly to keep everything immaculate.

Dwayne has worked three years with Biltmore, but his team has close to 100 years of experience. He is a certified turf grass professional and was recently appointed as one of 12 members to the Turf Grass Council of North Carolina. Several other crew members are in the process of earning the Turf Grass certification that includes classroom work and a challenging test. The team regularly participates in continuing education, and recently earned a Biltmore Environmental Excellence Award for rerouting their mowing operations to save gas and energy.

The Front Lawn is Dwayne’s favorite place; he knows that more than a million people see it each year and it is the frame for Biltmore House, carefully tended and mowed twice weekly. Except for four days prior to Easter—then they let the grass grow longer so it’s easier to hide eggs for the popular Easter Egg Hunts.

“Biltmore is an awesome place, and I am proud of the work we do here,” said Dwayne. “When you have people from all over the world admiring your work, how can you not be proud?”

The Thrill Of The Grill

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Few things satisfy like a well-grilled steak paired with a hearty red wine.

Cedric’s Tavern in Antler Hill Village has created a simple, memorable meal featuring New York strip steaks, grilled to perfection, and served with Hoppin’ John, a Southern favorite, and a rosemary chimichurri, which is a fresh take on a South American classic. Add a bottle of our exceptional Biltmore wine and you’ve just made a meal your guests will never forget.

Grilled NY Strip Steak with Black Barley Hoppin’ John & Rosemary Chimichurri

From Cedric’s Tavern

Wine Pairing: Cardinal’s Crest Red or Biltmore Reserve Cabernet Sauvignon Dry Creek Valley

Serves 4

 

Main Ingredients

  • 4 (12-ounce) NY strip steaks
  • Kosher salt
  • Grape seed or vegetable oil 
  • Cracked black pepper

Hoppin’ John Ingredients

  • 1/2 pound black barley
  • 4 ounces bacon, small dice
  • 1 carrot, small dice
  • 2 celery stalks, small dice
  • 1 small onion, small dice
  • 1 red pepper, small dice
  • 1 quart chicken stock or canned broth
  • 2 cups Carolina Gold rice
  • 2 cups cooked black-eyed peas
  • Kosher salt

Rosemary Chimichurri Ingredients

  • 2 bunches parsley, washed and chopped
  • 3 tablespoons chopped fresh rosemary
  • Juice and zest of 1 lemon
  • 4 cloves garlic, minced
  • 2 shallots, chopped
  • 1/2 cup red wine vinegar
  • 1 cup extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • Salt and pepper

Preparation Instructions

Hoppin’ John:  Bring 4 quarts water to a boil and add kosher salt.  Add barley and cover, cooking for 40 minutes or until tender. Strain and discard water. Cool barley on sheet pan and refrigerate. In a large sauce pot, brown bacon pieces over medium heat. Remove bacon with a slotted spoon and reserve. Add carrot, celery, onion, and red pepper to pot with warm bacon fat and cook until vegetables are tender, about 3-4 minutes. Add stock and bring to a boil. Add rice to stock and cover. Reduce heat to low, and simmer for fifteen minutes until rice is tender. Add bacon, black-eyed peas and cooked barley to the rice. Taste and adjust seasoning if necessary.

Rosemary Chimichurri:  Combine all ingredients in bowl, stir to mix well. Adjust seasoning with kosher salt and black pepper.

Prepare charcoal or gas grill to medium heat. Rub steaks with oil and season both sides liberally with sea salt and black pepper. Grill approximately 4 minutes per side to medium rare. Serve over a generous portion of Black Barley Hoppin’ John and top with Rosemary Chimichurri.

 

See all Biltmore recipes.

This Cheesecake Topping Is Just Peachy

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Our Vanilla Bean Cheesecake is a rich, delicious dessert that makes any occasion more special. Winery Manager Rick Deblasio suggests pairing it with Biltmore Reserve North Carolina Riesling from our own vineyards. This refreshing white wine will provide some sweetness to complement the peach preserves and toasted pecans without overpowering the dish.

Enjoy the classic taste of our Vanilla Bean Cheesecake just as it is, or whip up this special summertime topping featuring peaches and pecans.

Peach Preserves with Toasted Pecans Topping

 

Ingredients

  • 1 pound of peaches, sliced (fresh or frozen)
  • 1 cup sugar
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 vanilla bean, halved and seeded
  • 1 cup toasted pecans, halves or pieces*

Preparation Instructions

Combine all of the ingredients except vanilla bean and pecans in a medium sauce pan. Using a small paring knife, split the vanilla bean lengthwise, then scrape the contents of the pod into the pan with the rest of the ingredients.  Simmer for about 20 minutes over medium heat, stirring often. Peaches will become very soft and should start to shred apart slightly. Topping can be made ahead of time and stored in the refrigerator for several days. Spoon a generous serving over each slice of cheesecake to be served, then sprinkle with some of the toasted pecans.

Tips

To cut cheesecake easily, chill well. Run a sharp knife under hot water, wipe dry, and cut a slice. Repeat for more slices.

*If pre-toasted pecans aren’t available, it’s easy to do it yourself. Preheat oven to 350 degrees. Spread pecans in a single layer on a non-stick baking sheet and toast lightly for about 5 minutes, being careful not to scorch them.

 

 

Learn more about Biltmore cheesecakes and find a retailer near you.

Frame Your Accomplishments

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You’ve worked hard for your diploma, so show it off and preserve it for years to come with custom framing.

We asked our friends at Larson-Juhl to create a unique design to showcase a diploma so it works for you and your style—and gives a “shout-out” to your outstanding accomplishments!

Billiard Collection

With strong black profiles and delicate gold accents, the Billiard Collection is inspired by the masculine tones of the Billiard Room in Biltmore House. This is a very popular moulding choice for framing graduation memorabilia and those treasured diplomas. You might consider it for framing a wedding license, too—after all, May and June aren’t only for graduates!

A Touch of Glass

When framing a special document, it may be a good idea to select a special glass to prevent fading/aging. Ask your custom framer for advice on choosing museum or archival glass, non-glare glass, and other available options.

 

View the entire Biltmore frame collection.

International Rose Trial Winners Announced

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Our first International Rose Trials came to a close on Saturday and our jury selected winning roses in 12 categories.  Since 2011, Biltmore’s historic Rose Garden has been home to the Biltmore International Rose Trials. During this time, more than 75 varieties from growers and breeders worldwide have been planted and cared for by Biltmore’s horticulture team. Each trial lasts two years and a permanent jury judges the roses four times per year. During Saturday’s judging, the jury conducted the final round of judging for the first trial group of 25 roses.

This is the first international trials on the East Coast, and only one of two held in the U.S. Rose trials in Europe are a more common occurrence, with trials held in 20 different locations in 15 countries. ”The trials are a valuable way for the home gardener to learn what roses do well and what may be potential candidates for their own gardens,” said Paul Zimmerman, coordinator of the trials. “Trials of this type are usually open to all rose breeders around the world – from professional to beginner.”

Our own rosarian, Lucas Jack, had an integral part on the rose trials.  “Biltmore’s historic Rose Garden is the perfect setting for trials,” said Jack. “We’ve enjoyed introducing these new varieties to our guests as they stroll through the gardens. It has been an educational experience, and it complements the work we do to care for Biltmore’s collection of heirloom roses.”

New rose varieties will be planted for trials each May. They are evaluated for garden performance, fragrance, disease resistance and ability to be used in varying landscape situations. The next awards will be in 2014 for the trials planted in 2012 and will continue annually.  

The First Biltmore International Rose Trials Winners

 

George & Edith Vanderbilt Award for Most Outstanding Rose Of The Trials (Best in Show)
‘ATHYfalaa’ bred by Mike Athy of Mike Athy Roses, New Zealand

Award of Excellence For Best Established Rose
‘Belinda’s Dream’ bred by Dr. Robert E. Basye, United States (Wisconsin)

Award of excellence for International Jury Favorite
‘ATHYfalaa’ bred by Mike Athy of Mike Athy Roses, New Zealand

Frederick Law Olmsted Award for Best Groundcover
‘Roxy’ bred by Kordes Rosen, Germany

Edith Wharton Award for Best Floribunda
‘Milwaukee Calatrava’ bred by William Radler of Conard-Pyle/Star Roses, United States

The Honorable John Cecil Award for Open Group
‘Sunshine Daydream’ Grandiflora rose bred by Michèle Meilland Richardier, France

Gilded Age Award for Best Climber
‘ATHYfalaa’ bred by Mike Athy of Mike Athy Roses, New Zealand

Pauline Merrell Award for Best Hybrid Tea
‘Beverly’ bred by Kordes Rosen, Germany

Chauncey Beadle Award for Best Shrub
‘Darcey Bussell’ bred by David Austin of David Austin Roses, United Kingdom

Cornelia Vanderbilt Cecil Award for Most Fragrant Rose
‘Beverly’ bred by Kordes Rosen, Germany

William Cecil Award for Best Growth Habit
‘ATHYfalaa’ bred by Mike Athy of Mike Athy Roses, New Zealand

Lord Burleigh Award for Most Disease Resistant
‘ATHYfalaa’ bred by Mike Athy of Mike Athy Roses, New Zealand

Make Mother’s Day Morning Special

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Our experts at the Inn have come up with some easy ideas for creating a simple yet elegant breakfast to honor Mom first thing in the morning on her day this Sunday – Mother’s Day. She’ll be delighted that you took the time to make a meal for her – and even more thrilled that she can stay in bed and wait for you to deliver it to her.

Keep the Meal Simple
You don’t have to be a professional cook to make Mom feel like royalty. So don’t shy away from making it easy for yourself as well. Think of it in three parts:  Main Dish, Side Dish and Drink.

 

Main Dish
For the main dish, think eggs. They’re versatile and can be as dressed up or as low-maintenance as you wish. Scramble them with seasonings; poach them and serve with toast and jam; or create an omelet –just fill it with cheese, or go elaborate and add crab, asparagus and brie.

Side Dish
Pastries. There’s nothing wrong with dressing up bakery-bought pastries, especially if you warm them in the oven and arrange them on a pretty plate. Add a little butter pat on the side.  Ready-to-bake cinnamon rolls are also easy to manage, and they fill the house with aromas of cinnamon and sugar.  When Mom wakes up to that scent, she can’t help but smile. 

Parfait or Fruit. Or both. Parfaits are easy to make and pretty. Layer a fancy bowl or glass with Mom’s favorite cereal or granola, and alternate with yogurt and fruit.  Plain yogurt mixed with honey is a nice touch, or any of the flavored varieties will work.

A plate of fresh fruit with honey yogurt dipping sauce is a light choice and ready in minutes. Arrange slices of fruit in different colors on a plate. Consider using banana, berries, cantaloupe, honeydew, watermelon, papaya and pineapple. For the dipping sauce, just mix honey into plain yogurt until it tastes sweet.  

Drink
Offer a glass of fresh orange juice (or her favorite), and a cup of coffee with cream and sugar.

 

The Presentation
For presentation, line a bed tray with a cloth napkin. Use the nicest dishware and glassware in the house. Don’t forget to add either the morning newspaper or her favorite magazine. The finishing touch is her favorite flower in a vase.

White Wine & Crab Cakes

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Cool and refreshing white wines tend to pair very well with warm summer temperatures and rich seafood. Our Biltmore Sauvignon Blanc is dry, crisp, and offers a nice acidity that stands up to the buttery richness of the fresh crab used in the following recipe for crab cakes. We think you’ll enjoy the combination of the two!

Crab Cakes

Serves 4

Ingredients

  • 1 pound fresh lump crabmeat
  • 6 scallions, sliced thinly
  • 1/2 cup of celery, finely diced
  • 1/2 cup red pepper, finely diced
  • 1/4 cup mayonnaise
  • 1 egg
  • 2 dashes Tabasco
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons Old Bay seasoning
  • 2 tablespoons Dijon mustard
  • 1/4 cup breadcrumbs
  • Clarified butter for sautéing

Preparation Instructions

Empty the crabmeat into a large pan and pick the shells from the meat—trying not to shred the meat into a purée. Add the chopped scallions, celery, and peppers and gently fold ingredients into the crabmeat, being careful to leave the meat in large pieces. In another bowl, whisk the mayonnaise, egg, Tabasco, Worcestershire sauce, Old Bay seasoning, and mustard together until mixed. Add the mayonnaise mixture to the crabmeat, folding the two together until well mixed but not puréed. Sprinkle breadcrumbs in the mixture and fold together. Do not knead the mixture like bread dough. Shape meat mixture into four generous cakes and sauté in clarified butter until golden brown. Then transfer cakes to a 350 degree oven for 8–10 minutes until done.

 

Learn more about our Biltmore Sauvignon Blanc.

See more Biltmore recipes.

Wine Label with a Story: Artist Marcus Thomas Paints by Mouth

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The stunning artwork gracing the label of Biltmore’s 2013 spring seasonal wine is the work of gifted artist Marcus Thomas of Weaverville, NC. His interpretation of Biltmore during spring has been turning so many heads that we have invited Marcus to Biltmore Winery for a public meet & greet and label signing.

What:  Taste Biltmore’s Rosé of Pinot Grigio and meet painter Marcus Thomas; Artist will autograph wine bottles bearing his artwork

When:  Saturday, May 4 from 11 a.m. – 5:30 p.m.

Where: Biltmore Winery

Inspirational Artist Trimphs Over Adversity

In addition to the talent evident in Marcus’s artistry, he has an extraordinary personal story. Marcus is quadriplegic, paralyzed below the neck, and uses his mouth to paint incredible works of art.

Marcus survived a skiing accident when he was 26 which left him paralyzed from the neck down. As a recreation major in college and an athlete, his life dramatically changed course in an instant. As he was learning to negotiate his new life as a quadriplegic six months into recovery, Marcus picked up a paintbrush and started to create art. Twenty-five years later, he continues his beautiful work.

This is the second stunning wine label design Marcus has created for Biltmore Wines. Check out ‘Biltmore Winter,’ the people’s choice in our annual wine label design contest and the design graced the 2012 Christmas at Biltmore Wine.

Learn more about Marcus at MarcusThomasArtist.com.

 

The Painter's Spring Vision

In regard to his design, Marcus stated:

“The tulips are definitely the stars of the design. I wanted the flowers to be elevated in the landscape, reigning above the house, creating good depth and inviting the eye to journey within the painting towards the magic of the estate, and beyond to the mountains and spring sky. Flower power prevails!”

Watch the progression of Marcus’s wine label design, “Biltmore in Bloom.”

Where to Get Biltmore's Spring Seasonal Wine

Each year, Biltmore makes a limited-edition semi-sweet rosé wine in honor of spring at Biltmore. Breaking free from tradition this year, we crafted a Rosé of Pinot Grigio. Though Pinot Grigio is usually a white wine, the grape skins actually have a pink–purple hue that can be imparted during pressing.

Look for the wine for sale in stores in select locations, as well as online. The spring seasonal is also available to taste and purchase at Biltmore Winery while supplies last. Don’t forget to join us for a tasting and label signing at Biltmore Winery Saturday, May 4 from 11 a.m. – 5:30 p.m.

 

Shop all Biltmore wines.

The Lovely Azaleas

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Strolling through our 15-acre Azalea Garden in May is a rite of spring, with thousands of bright blossoms lining the stone stairs and masses of vivid flowers cascading throughout the area. In fact, we expect peak azalea color this week.

We have Chauncey Beadle to thank for all of that gorgeous color. Chauncey, a Canadian horticulturalist hired in 1890 by Frederick Law Olmsted for his encyclopedic knowledge of plants, served as estate superintendent from 1909 until his death in 1950.

“Beadle loved all plants, but he had a special fondness for native deciduous azaleas,” said Bill Alexander, Landscape & Forest Historian. “He and two close friends became known as ‘the azalea hunters’ collecting virtually every form and color variation.”

Beadle and his colleagues kept detailed notes about their forays, writing down when and where they collected plants on travels throughout the Southeast. Native azaleas were Beadle’s passion, and he called them the finest American shrubs.

In 1940, he gave his entire collection of azaleas (which he fondly referred to as “his children”) to Biltmore, planting them in the valley below the Conservatory known as the Glen. Edith Vanderbilt changed the garden’s name to the Azalea Garden to honor Beadle and his lifelong work on his 50th anniversary with Biltmore.

Today, gardeners Bob Smart and Charles Harris, members of the estate’s Historic Gardens landscaping crew, are responsible for maintaining Beadle’s legacy and the never-ending upkeep of the Azalea Garden.

“Chauncey Beadle planted several thousand azaleas originally,” said Bob. “We try to keep as many old plants as possible, replacing them when needed with old types and species, but we also bring in new ones to keep the garden thriving.”

Last year, they replanted several hundred azaleas—mostly evergreens—lining the stone stairs at the Azalea Garden’s entrance and added nearly 400 more in the rest of the garden. Charles explains that the eye-catching evergreen varieties have heavier, more prolific blooms and some even re-bloom. They also planted many native deciduous azaleas that display delicate orange, yellow and pink flowers in late spring.

Not all their time is spent planting; they devote hours researching and collecting additional azaleas to keep the garden beautiful. They find plants at trade shows, through the North Carolina Nursery Notes bi-monthly magazine, nurseries, and growers who visit here.

“Sometimes growers we know will visit the garden and suggest a particular addition,” said Charles. “They recognize that it’s an honor to have plants here.”

 

Learn more about our gardens and grounds.