Dining at the Biltmore Estate
Today, we will move from my kitchen to the Biltmore Estate Dining Rooms kitchens.
I love to share seasonal recipes from my kitchen and garden! I also enjoy sharing places in Western North Carolina and Asheville where people can get food grown where we live. Asheville is known as a farm-to-table destination, and in the coming weeks, I will feature some of my favorites in my upcoming series Vine Ripe Nutrition’s Farm-to-Table Picks to Savor! I hope you enjoy learning more about the unique places here in the beautiful Blue Ridge Mountains that serve fresh, delicious local food.
When I think about Asheville’s vibrant local food scene, I want to start by sharing the original farm-to-table destination the Biltmore Estate! Over 120 years ago, the Biltmore, America’s largest home, created a sustainable, working farm and garden to feed family, friends, employees, and guests. They continue this proud tradition with over 2 acres of production gardens, a 30 by 80-foot greenhouse, and their commitment to local farmers in the community. Their program continues to grow, with gardeners on the estate developing hydroponic production for lettuce, tomatoes, cucumbers, and chives, and they are working on more exciting things to come.
The Biltmore’s Field to Table Production Garden focuses on extensive plantings that supply a wide variety of food that goes to one of their six restaurants, which include the Bistro, Cedric’s Tavern, Deerpark Restaurant, The Dining Room, Stable Café, Village Social and the Lioncrest, which is an event center with onsite catering. The Biltmore offers at least one seasonal menu item at each restaurant year-round that their chefs have created based on availability. You can find out more about these restaurants and other dining options at the Biltmore here, The estate grows year-round, and the crops available on the estate depending on the season. These include blackberries, butternut squash, broccoli, tomatoes, fingerling potatoes, and sweet potatoes. In addition, their partnerships with local farmers and food artisans provide locally sourced trout, cheese, beef, and pork. A small greenhouse grows microgreens and edible flowers.
To ensure public food safety, the food production gardens and greenhouses are not open to the general public except for special, guided tours for small groups of 25 or fewer. These arrangements can be made at 800-211-9805 or by submitting an online request, which you can find out more about here.
Biltmore Estate Farm-to-Table Recipe
Cedric’s Tavern Vegetable Farro
The delicious taste of winter vegetables grown on the Biltmore Estate and the soft comfort of ancient farro from Chef Mark Demarco at Cedric’s Tavern.
½ cup kosher salt
1 cup snap peas
1 cup broccoli florets
1 cup cauliflower florets
½ cup olive oil
¼ cup carrots, small dice
¼ cup celery, small dice
¼ cup yellow onion, small dice
½ cup white wine
Juice and zest of 1 lemon
Two red peppers, roasted and sliced julienne
4 cups cooked farro
One bunch of parsley, finely chopped
½ cup shredded parmesan cheese
½ cup cold unsalted butter
Salt and pepper
Cook farro according to package directions. Excellent by spreading thin layers on a sheet pan or casserole pan. Reserve.
Bring 1-gallon water to a rolling boil. Add ½ cup kosher salt. Prepare an ice water bath. Cook snap peas, broccoli, and cauliflower separately; each vegetable should take approximately 4 minutes to cook. Immediately transfer to the ice bath to stop the cooking process.
Preheat a large pot or Dutch oven over medium-high heat. Cook carrots, celery, and onions in the olive oil for 5 minutes, stirring frequently, until tender. Add white wine and lemon juice and reduce by half.
Next, add cooked farro, snap peas, broccoli, red peppers, and cauliflower. Cook for 5 minutes, stirring frequently until heated through.
Finish the dish with chopped parsley, parmesan cheese, lemon zest, cold butter, and salt and pepper to taste. Serve immediately in warmed bowls.
Cooking Tip
To roast red peppers, place them over an open flame and char on all sides. Then, please put them in an airtight container, such as a paper bag, bowl with plastic wrap, or container with a lid. The peppers will sweat, and the skin will become loose and easily peeled off. Do not rinse under water.
Wine Pairing Suggestion: Cardinal’s Crest.
Enjoy Dining at the Biltmore Estate
If you are in Western North Carolina and plan to visit the restaurants at Biltmore Estate, be sure to look at the Cedric’s Tavern menu options. As a registered dietitian nutritionist in Asheville, I am committed to teaching people how to choose healthy foods. Farm-fresh foods can be a great way to eat well and taste good! In addition to my blog posts and recipes on the Vine Ripe Nutrition website, you can read more about how I help my clients here.
For a fall twist on this delicious recipe, try some winter squash! You can also find more winter squash recipes here.
