Holiday 2011
Holiday Issue! Our favorite party recipes, decorating tips, fashion looks & more!
A Very
BILTMORE Christmas
Take A Peek Inside Designer Ashley Gilbreath’s
Historic Montgomery Home
page
38
In this issue...
6 8 9 10 20 22 24 28
Fashion Report: LBD
Little Black Dress styled three different ways for the holidays
Fashion Holiday Faves
Ouf favorite finds from Santa’s wishlish to New Year’s Eve
Day-to-Night Dress
How to take a work dress and glam it up for evening
Southern Designs
Montgomery designer opens up her historic home to Julep
Decorate like a Pro
Ashley Gilbreath shares her best holiday design tips
Holiday Treats
Classic Christmas recipes updated and even better!
Easy Appetizers
Four quick and simple appetizers that will impress your guests
Delectable Desserts
Festive sweets that will complete any dessert table
30 34 38 40 48
Best Ever Red Velvet
The fail-proof recipe for the best red velvet cake you’ve ever tasted
Festive Brunch
Our holiday brunch menu is perfect for busy weekends
Stock the Bar
Pomegranates will up the ante of your cocktails this season
Southern Spotlight
Get a peek inside the grand Biltmore Estate in all it’s splendor
Biltmore Style Guide
The head of Biltmore’s design team spills her secrets for Holiday decor
page
10 page
34 page
40
editor’s letter Oh what a happy holiday! The colder temperatures, bustling people, hot cocoa and merry carols make me smile every day. Sure, my schedule is crazy and I’m being pulled in a thousand directions – but isn’t everyone this time of year? I love celebrating this season so much that I welcome the chaos. This issue is all about celebration. Celebrating with friends and family at Christmas and New Years Eve get-togethers. Getting into the spirit with home decorations. Recreating Christmas traditions with our very favorite holiday recipes. Through it all, this season is about creating new memories with the ones we love and celebrating the most precious gift. We at Julep have so much to be grateful for this year – our very first year in publication. It’s been a whirlwind, but I have loved every single moment. I was grabbing coffee in Nashville recently and noticed a concert poster for “An Evening in Story and Song with Four Great Southern Women”. When I looked closer, I realized that two of the women have been featured in Julep! Singer/songwriter Matraca Berg graced our very first cover and sat down for an interview about her new album (did we mention she’s up for a Grammy, too?) and celebrated author Lee Smith gave us a moving interview which ran in the fall issue. Wow. It was a surreal moment when I thought back to what we’ve accomplished this year. Julep is out there, covering great Southern stories and people and we’re doing it in a cutting edge online magazine. Something like this has never been done before. It’s incredible to me. In the spirit of the holidays, I’d like to say thank you to our readers. For logging onto the Julep website and reading each issue. For checking in and encouraging me. For hanging with us as we work out the kinks. I’m grateful for this year and eager for a wonderful 2012! Merry Christmas!
-Rebecca
Highlighting modern Southern culture and lifestyle, Julep Magazine is an exclusively digital publication striving to inform and inspire the increasing contemporary Southern audience- Each quarterly issue will give voice to rising Southern artists, explore vibrant points of destination, examine reinvented traditional foods and drinks, and include fresh designs, fashions and their creators. Julep Magazine is a publication of Heritage Media, LLC. Editor: Rebecca Wilson We are taking submissions! If you are interested in contributing to Julep Magazine, please email editor@julep-magazine.com Find us online JulepOnline.com facebook.com/JulepMagazine twitter.com/JulepMagazine Question or Comment? email them to: editor@julep-magazine.com For information on advertising please email: ads@julep-magazine.com
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Festive Holiday Fashion:
LBD Edition
‘Tis the season for cheer, so why not dress like it? We’ve styled the eponymous Little Black Dress three ways for holiday looks made easy (P.S. click on any of the items you like to find out more!)
Classic
#1
Cocktail Party
Work-to-Play
#2
#3
Festive Holiday Fashion:
Our Favorites!
Perfect for New Year’s Eve!
From bling that screams New Year’s Eve celebrations, to a jazzed up work ensable and our wishlist for Santa, here are our favorite items of the season!
Holiday Wishlist
Business during the day, Party at night
Designer Ashley Gilbreath, left, and fellow designer Amanda Reynolds, right, put the finishing touches on a Christmas tree.
Timeless
Design
with a little Holiday Sparkle
A Montgomery designer has transformed her historic home into a modern classic Plus, she gives Julep her best decorating tips! Text by REBECCA WILSON Photos by RUSH JAGOE
O
ne step into Ashley Gilbreath’s historic Montgomery, A.L. home and the fresh scent of greenery and soft sounds of Christmas carols greets you. The grand architecture of the Old Cloverdale home shines with a gorgeous dressing of holly, magnolia and pine. Gilbreath has a knack for breathing fresh life into old homes. From the six historic homes that she and her husband have renovated to her successful interior design firm and retail store, PARISH, she is in high demand in Montgomery. For the Holiday Issue, Gilbreath has invited Julep into her home for a taste of her stunning style. Gilbreath, who carries herself with all the graciousness of a southern belle, has created a warm and welcoming atmosphere in what could be an intimidating old house. Her white brick home has been proudly restored with as many original details as possible. Not an easy task when the entire foundation and fireplace had to be rebuilt and every room in the house had to be completely updated. It took Gilbreath and her husband more than a year to complete the project, although she will tell you
Windows in the nursery of Gilbreath’s home are elegantly dressed with floor-length drapes
that home and design is always evolving. Now, when you walk in the front door, the rich, dark wood of the front stairwell greets you with fresh greenery cascading down and an enormous live tree nearly reaches the ceiling in the double-height foyer. “I’m big into fresh greenery,” she acknowledges with a wave of her hand toward the stairwell, “it smells good and looks good. I think every room needs a punch of green – a little somethin’.” A tour of her home reveals even more fresh
The foyer boasts tall ceilings, dark moldings and neutral decor.
Gilbreath’s living room is filled with antique and one-of-a-kind funrishings. For a pop of color, she adds bright throw pillows and accessories
greenery – there is a gorgeous wreath and garland bedecking the antique mirror over the fireplace in the foyer, another fresh wreath and garland on the range hood in the stunning kitchen in the back of the home and finally a magnificent magnolia wreath on yet another oversized antique mirror in her living room. “The best thing about the magnolia wreath is that it will continue to look good over time,” Gilbreath explains, “it’s beautiful now – so green and fresh – and will be beautiful as it dries out. You get so much bang for your buck with these.” And with that, Gilbreath’s design motto is apparent: Keep it fresh, keep it timeless, and keep it neutral.
Gilbreath’s design motto is apparent: Keep it fresh, keep it timeless, and keep it neutral. “I’m really frugal-minded,” Gilbreath explains. “I tend to keep everything neutral and then use accessories to make it pop.” It’s easy to see this clean and neutral aesthetic in her home design and holiday décor. Take her front living room for instance. Soft beige walls make the original dark wood moldings stand out. Antique chairs and one-of-a-kind furnishings are covered in modern tan fabrics and the large sofa in Gilbreath’s living room is home to a variety of throw pillows, including three coral ones– which Gilbreath says is her favorite color of the moment. “I can be budget-happy and keep my mind at ease because when I get tired of coral, I only have to replace 3 pillows,” Gilbreath says. The coral pillows are a bit unexpected and pop in a room that is otherwise designed to make the historic
Designer Tip: Gilbreath always hangs mirrors slightly foward so they reflect the light of a room
Full of History and Charm The Old Cloverdale Historic District in Montgomery is one of the oldest neighborhoods in the city. It’s been home to F. Scott & Zelda Fitzgerald, Billy Crudup, Danny DeVito and Jessica Lange. The neighborhood is located in the center of town and boasts historic homes and thriving restaurants and shopping. The outside of Gilbreath’s home bears the Historic Marker (right). When Gilbreath and her husband renovated the house, they found an old love letter in the fireplace, which Gilbreath framed and hung in her foyer (bottom right).
details of the house the star. “I keep everything neutral and timeless so you can appreciate the architecture of the house,” she says. “It all compliments each other.” And compliment it does. Gilbreath has found a way to blend historic and modern without making anything seem out of place. A built-in cabinet with doors in the living room hides a flat-screen TV from view and a wooden armoire in the nook of the downstairs bedroom actually opens up into a modern shower. It’s an ingenious design that turned a half-bath into another full-bathroom downstairs. “In this house you’ll see that you don’t have to have historic stuff in a historic house, you can make it modern,” Gilbreath says. For Christmas, Gilbreath has chosen decorations that fit perfectly into her timeless home design. The towering tree in the foyer is the focal point and it shines with more than 3,000 lights and simple glass and metallic ornaments. To add texture, Gilbreath made an inexpensive burlap runner to weave through the tree and a tree skirt. The overall look is fresh and timeless. Berries and branches of holly and magnolia have been casually displayed in antique glasses and vases around the home. Fresh garland drapes over banisters, “I saw that there was a mantles, mirrors void here (in Montgomery) and even the for a young look, so I set out on kitchen to change that.” cabinets. the -Ashley Gilbreath On fireplace mantle, white candles of all shapes and sizes make an elegant display. With Gilbreath’s a classic designs and fresh approach to the holidays and it is easy to see why she is so coveted in Montgomery. “I saw that there was a void here (in Montgomery) for a young look,” says Gilbreath, “so I set out to change that.” And Montgomery hasn’t looked better. The kitchen in Gilbreath’s home has not been forgotten, a wreath adorns the range hood and garland drapes over the cabinets (left). To the right, a armoir in the downstairs bedroom holds a surprise inside.
Want to see more of Ashley’s designs?
Check out her website and blog ashleygilbreath.com Or visit her store PARISH 5271 Hampstead High Street, Unit 101 Montgomery, A.L. 36116 This armoir in the nook of Gilbreath’s guest bedroom is actually a shower! Gilbreath wanted to create a full bathroom in the space without taking away from the original architecture
Ashley’s DESIGN TIPS Use Fresh Greenery. It looks good and will make your home smell wonderful. Go Outside Don’t be afraid to pick branches or berries from your yard, your neighbors yard or a nearby park. A pine cone spray-painted glossy white and hung as a Christmas ornament would look divine! Lights! A Christmas tree filled with lights really doesn’t need anything else. The more lights the merrier! Add Some Texture. Use fabrics like burlap to give your décor more depth. Keep It Neutral. Glass ornaments will never go out of style. Don’t Forget Mirrors. They look terrific with wreaths hanging from them. Light Candles. From my favorite Aquisse scented candles to tea lights, candles make anything feel more festive.
Holiday Treats
Holiday entertaining can be stressful. Take the pressure off this year with Julep’s tried and true recipes. From easy appetizers to festive drinks to scrumptious brunch menus, we pulled together our very favorite holiday treats and updated them. Many of these recipes can be prepared in 30 minutes or less. The rest, you can make ahead of time and freeze. Whether you are hosting a fete or taking a dish to a potluck, spend time on the important things this season and not over the stove.
i Easy Appetizers - pages 28 - 31 i Delectable Desserts - pages 32 - 37 i Festive Brunch -pages 38 - 41 i Stock the Bar - pages 42-43
Easy Appetizers The sausage balls and sweet potato biscuits both freeze wonderfully. Simply pull them out of the freezer and heat when unexpected guests drop by. The speck and goat cheese figs as well as the filo-wrapped brie can be whipped up in a flash.
Figs with Speck and Goat Cheese
Ingredients 4 ounces goat cheese 6 thin slices of speck 2 tablespoons honey, plus more for dipping Crackers (optional)
1. Wash and dry figs. Slice each fig into quarters 2. Slice speck into thin, 4 inch long strips 3. Spread each fig quarter with 1 teaspoon goat cheese and wrap with speck strip 4. Drizzle the speck-wrapped figs with honey Serve with crackers and additional honey.
Sweet Potato Biscuits
Serve these slightly sweet biscuits with country ham for a sweet and salty appetizer Ingredients 1 ½ cups + 2 Tablespoons all purpose flour, sifted 2 tablespoons sugar 2 tablespoons baking powder ¼ teaspoon cinnamon or cayenne pepper, to taste 5 tablespoons chilled butter, cubed ¾ cup mashed sweet potatoes, cooked, chilled and drained 4 tablespoons cream
1. Sift flour, then measure. Add other dry ingredients and sift again. 2. Work chilled butter into dry mixture just until crumbly. 3. Mix sweet potatoes and cream. Mix gently with other ingredients. 4. Turn batter onto slightly floured board. Cover with plastic wrap. 5. Using plastic wrap as barrier, fold dough two to three times and then gently pat into a circle, approximately ¾ inch thick. 6. Flip onto plate and cover completely with plastic wrap. Chill 30 minutes. 7. Preheat oven 450 degrees. 8. Use 1 ½ inch biscuit cutter, pressing straight down without twisting to keep biscuit light and tender. 9. Bake on parchment-lined pan for 12 minutes or until tops are very lightly browned. Do not overcook. 10. Cool slightly and split with fork. Serve with thinly sliced baked country ham. Makes 36 tea biscuits. Store in airtight container in refrigerator. Chef ’s Tip: Freshly baked sweet potatoes are easy and have a much nicer flavor and consistency. Simply wash 2 potatoes, pierce several times with a fork, wrap in aluminum foil and bake at 400 degrees for approximately one hour or until tender. Cool slightly and peel away the skin including any hard or discolored areas. Place the pulp in a re-sealable plastic bag. Mash and cool in refrigerator until ready for baking.
Sausage Balls 1 pound hot sausage, uncooked 8 ounces chive and onion cream cheese 2 cups Baking Mix (e.g. Bisquick) 2 cups grated sharp cheddar cheese ½ teaspoon salt ½ teaspoon paprika ½ teaspoon cayenne pepper, optional 1. Preheat oven to 375 degrees 2. Mix sausage and cream cheese thoroughly. 3. Combine dry ingredients and work into sausage mixture until well blended. 4. Add cheese and mix well. 5. Using a light touch, form into small balls. 6. Bake on parchment lined baking sheet for 15 minutes or until bottoms are golden brown. Do not over bake. Serve warm with mustard dipping sauce. Store in an airtight container in the refridgerator. Makes five-dozen 1-inch balls.
Mustard Sauce ½ cup spicy prepared mustard ¼ cup champagne vinegar ¼ cup dark molasses 1 teaspoon hot sauce Whisk ingredients thoroughly. Makes 1 cup. Store in airtight container in refrigerator. Chef ’s Tip: For testing purposes, we used Jack Daniels Old #7 spicy mustard and Frank’s Red Hot Sauce. This sauce also makes an excellent sandwich spread!
Filo wrapped Brie with Apricot Preserves A dressed-up version of the traditional cheese and crackers
1 small (12 ounce) wheel of brie Âź cup of apricot preserves 5 sheets of filo dough Crackers (optional) Apple slices (optional) Pear slices (optional) Honey (optional)
1. Preheat oven to 350 degrees 2. Carefully unwrap the brie and spread apricot preserves on top 3. Wrap brie in the filo sheets ensuring that the brie is fully covered 4. Place wrapped brie on a sheet pan and bake for 20-25 minutes. Serve immediately with fruit slices, crackers and honey.
Chef ’s Tip: Substitue pastry dough if you find the filo dough too difficult. Also, leftover cranberry sauce from Christmas dinner is divine on the brie!
Delectable Desserts
Part I 8 ounces dates, pitted and sliced 1 cup water 1 cup sugar
Date Squares
Part II 1 cup brown sugar ¾ cup butter, chilled and cubed ½ teaspoon salt ½ teaspoon baking soda 1 ½ cups all-purpose flour 1 ¾ cup uncooked oatmeal (Quick or Regular, but not Instant) 1. Boil ingredients in Part I until thick, stirring occasionally to prevent sticking. Cool. 2. Preheat oven 325 degrees.
3. Stir together flour, salt and soda. 4. Add brown sugar and oatmeal. 5. Work in butter with fingertips just until crumbly. Do not overwork. 6. Reserve ½ - 1 cup of mixture for topping. Set aside. 7. Using a jellyroll pan, start at one end patting down mixture to form a continuous and uniform crust, approximately ½ inch thick. Crust may not cover entire pan 8. Spread cooled date mixture over crust and then sprinkle topping. 9. Bake at 325 degrees for 25 minutes or until edges are golden brown and filling is set. 10. Cut into squares while warm.
Makes 36-48 bars.
eee Festive Cheesecakes
16 ounces cream cheese, softened 2/3 cup sugar 3 eggs, slightly beaten 1 teaspoon vanilla 24 vanilla wafers 1 can cherry pie filling Green gumdrops for garnishes, optional
1. Preheat oven to 350 degrees. 2. Fill regular size muffin pan with cup cake liners. 3. Place vanilla wafer in each liner. 4. Beat cream cheese and sugar until fluffy. 5. Add eggs and vanilla. Mix until smooth. 6. Pour batter into liners, filling only half full. 7. Bake 18 minutes or until set. Do not brown. 8. Chill. Then decorate with cherry pie filling and green gumdrops to resemble holly leaves and berries. Makes 24 cheesecakes.
eee
Red Velvet Cake The bright red color and creamy icing make this cake a perennial holiday favorite
Red Velvet Cake ½ cup shortening 1 teaspoon salt 1 ½ cups sugar 2 eggs 2 ounces red food coloring 2 tablespoons cocoa powder 2 ¼ cups all-purpose flour
1 cup buttermilk 1 teaspoon vanilla 1 tablespoon vinegar 1 teaspoon baking soda
1. 2. 3. 4. 5. 6.
Preheat oven 350 degrees Mix together red food coloring and cocoa powder to form a paste. Set aside. Sift together flour and salt. Set aside. Combine buttermilk and vanilla. Set Aside. Dissolve together vinegar and backing soda. Set aside. Line 2 eight-inch cake pans with parchment paper circles, cut to fit and greased with shortening on both sides. 7. Cream shortening and sugar until fluffy. 8. Add eggs, beating well. 9. Add cocoa paste. Mix well. 10. Add small amounts of flour mixture alternating with buttermilk mixture, beating well after each addition. Begin with flour and end with buttermilk. 11. By hand, gently fold in soda and vinegar mixture. 12. Pour batter evenly into the prepared pans. 13. Bake at 350 degrees for 25 minutes or until center is done. 14. After 5 minutes, use knife to loosen edges and invert cakes on cooling racks. 15. When completely cooled, slice each cake horizontally to make four layers.
Classic Cream Cheese Frosting ½ cup butter, room temperature 8 oz cream cheese, room temperature
2 - 3 cups powdered sugar 1 teaspoon vanilla extract
1. Cream the butter and cream cheese with a mixer on medium speed until very smooth. Scrape down the sides of the bowl. 2. Add the vanilla and mix until incorporated. Slowly add the powdered sugar. Keep adding until desired sweetness and thickness.
Festive Brunch It’s the most important meal of the day, so make it special with these delicious recipes
Mini Egg Quiches
4 eggs ¼ cup of milk ½ teaspoon pepper ½ teaspoon salt ½ cup cheddar cheese, divided ¼ pound breakfast sausage ¼ cup red and green peppers, chopped ¼ cup onion, chopped
1. Preheat the oven to 350 degrees 2. Grease 4 ramekins with non-stick spray 3. In a skillet over medium heat, cook breakfast sausage until done. Remove and drain sausage
4. In the same skillet, using the leftover sausage grease, cook peppers and onions until soft 5. In a large bowl, whisk eggs, milk, salt and pepper. 6. Add half of the cheddar cheese, sausage and peppers to the mixture and stir to incorporate. 7. Pour egg mixture into individual ramekins and top with remaining cheese 8. Set the ramekins in a water bath and cook for 20-25 minutes, until the egg mixture sets and is puffy. Serve immediately. Makes 4 servings.
Cinnamon Mocha Coffee
1. Place coffee, cocoa and cinnamon in a filter for coffee brewing. Makes 4 cups of brewed mocha-cinnamon coffee. 2. Pour in one serving of brewed cinnamon mocha coffee per mug. 3. Top off the mug with a generous swirl of whipped cream and garnish with another sprinkle of cinnamon. Chef ’s Tip: Add 1 ounce of Kahlua liquor to each mug for a festive twist
4 tablespoons of ground coffee beans 1 rounded tablespoon cocoa powder 1/2 teaspoon ground cinnamon, plus a sprinkle for garnish 1 canister whipped cream with spray top
Five “B” Salad
Five “B” Salad
This salad shines with the roasted beets and Julep’s Bourbon Molasses dressing. It’s a perfect accompaniment to any meal.
1 head of Bibb lettuce 1 cup of roasted beets ½ cup of bleu cheese 6 strips of bacon, cooked and crumbled Bourbon Molasses dressing (recipe follows) 1. Wash and dry Bibb lettuce. Tear into bite-sized pieces 2. Toss lettuce with crumbled bacon and bleu cheese 3. Add roasted beets and lightly dress with the Bourbon Molasses vinaigrette. Serve immediately. Makes 4 salads
Julep’s Bourbon Molasses Dressing (Originally appeared in the Spring 2011 Issue)
2 tablespoons Kentucky bourbon 2 tablespoons apple cider vinegar 1 tablespoon spicy mustard 1/3 cup sorghum molasses 1 tablespoon lemon juice 1 tablespoon sugar ¼ teaspoon salt ½ teaspoon pepper ¾ cup olive oil 1. Whisk together first three ingredients 2. Add dry seasonings and whisk until blended 3. Slowly drizzle in olive oil while whisking briskly to emulsify.
Orange Gorilla Bread 1 cup brown sugar 1 8-ounce package cream cheese, cut into ¼ inch square pieces 4 cans refrigerator biscuits cut into quarters 1 cup chopped walnuts, divided 1 stick of butter ½ teaspoon nutmeg 4 teaspoons cinnamon 1 tablespoon orange zest ½ cup orange juice ½ cup granulated sugar 1. Preheat oven to 350 degrees. Roughly chop walnuts and add half to the bottom of two bundt pans. 2. Mix butter with brown sugar, nutmeg, orange zest and orange juice in a saucepan over low heat until melted and combined into a syrup. 3. Cut biscuits into quarters and wrap each quarter around the ¼ inch square piece of cream cheese. 4. Mix the granulated sugar and cinnamon in a zip top bag. Add the cream-cheese filled biscuits to the bag and shake to coat with the cinnamon sugar mixture. 5. Place ¼ the biscuits in each pan. Slowly pour ¼ of the brown sugar syrup over the biscuits. 6. Repeat with the remaining biscuits, toping each bundt pan with syrup and chopped walnuts. 7. Bake at 350 degrees for 25-30 minutes until biscuits are golden brown. 8. Invert bundt pans on a plate immediately and serve while warm.
Pomegranates
Stock the Bar
are in season during the holidays and they add a perfect tartness to cocktails!
Pomegranate Sparkle
Ruby Red Cocktail
Pomegranate Sparkle
Pomegranate juice makes a champagne toast even more festive! 1 ounce pomegranate juice (e.g. Pom) Champagne 1 teaspoon pomegranate arils for garnish Add 1 ounce pomegranate juice to the bottom of a champagne flute. Top with champagne and add pomegranate arils for garnish Hostess with the Mostess Tip: Use gold sprinkles to rim your champagne flutes for a unexpected touch. Simply wipe the edge of the flute with a moist paper towel and twist the edge in a saucer filled with sprinkles. Once the water dries, the sprinkles will stick!
Ruby Red Cocktail 2 ounces vodka 1 ounce Grand Marnier 2 ounces pomegranate juice (e.g. Pom) Splash of ginger ale Pomegranate arils or orange peel for garnish
Shake vodka, Grand Marnier and pomegranate juice over ice. Strain into a chilled martini glass. Add a splash of ginger ale and garnish with pomegranate arils or orange peel.
Southern Spotlight
The Biltmore
America’s Largest Home Continues It’s Grand Holiday Tradition
at Christmas
Text By REBECCA WILSON All Photos Courtesy of THE BILTMORE COMPANY
Lights from the tree dance off the dark paneled walls of library at the Biltmore house. This year, the library has a nautical travel theme.
George Vanderbilt’s breathtaking estate tucked into the mountains of North Carolina is a stunning example of Gilded Age architecture, design and extravagance. The 250-room French Renaissance chateau mansion still remains America’s largest home was completed in 1895. It was that year that the Vanderbilt’s greeted friends and family to their mansion for the first time on Christmas Eve. Records show that a grand evergreen tree was cut down from the property and placed in the Banquet Hall. A lavish dinner was served and music, dancing and cheer continued through the night. With that first Christmas Eve, the Biltmore tradition was born. Now, 116 years later, the Biltmore still celebrates Christmas with all the trappings. Every November and
December, the Biltmore decks used. The library, for instance, has its halls with more than 50 trees, a nautical theme with streamers hundreds of yards of garland, of blue fabric cascading down the countless wreaths and a thousand tree and ornaments tied by ribbon poinsettias all in a theme that in sailors knots. The detail and represents the history of the estate thought that goes into each room is and it’s owners. This year’s theme spectacular. is travel – a nod to the Vanderbilt’s “I particularly like the favorite library tree. That room “It’s truly magical!” European trips. has the antique globe, “Our which is just perfect - Cathy Barnhardt, Biltmore themes are with the travel theme,” Floral Design Manager, about very elegant,” says Barnhardt. “The Christmas at the Biltmore Estate says Biltmore’s tree has campuses, floral display stars. Streamers on the manager, Cathy Barnhardt. “They tree are blue – they can represent give us a cohesiveness and a thread water, or sky, or sails of a boat – it’s to take throughout all the rooms of the little details that really make it.” the house.” Barnhardt, and her team of Many of the rooms in the designers, begin brainstorming and mansion focus on the countries the developing the Christmas themes Vanderbilt’s visited – such as Egypt, three to four years ahead. And as India, Italy, France and Germany soon as garland is put away and the or the modes of transportation ornaments are back in their place in
A fire glows in the Banquet Hall. The Biltmore offers Candlelight tours of the home until December 31st.
The exterior of the Biltmore is decorated for the holidays with fresh wreaths, garland and a 55-foot Norway Spruce tree with more than 45,000 lights.
January, the team will get down to the intensive planning for next year. “On the floral design team, we have 9 full-time staffers. To decorate for Christmas, everyone pitches in for 3 full weeks – the housekeeping staff, gardening staff, everyone – just like they would have in George Vanderbilt’s day. In the 1890’s it was all hands on deck, too.” The hard work and planning has resulted in a spectacular display of festive decorations at the Biltmore. “We hand-decorate each tree, each year,” says Barnhardt. “It’s not like we just slide them into a closet and pull them out next year.
The decorations move from room to room and change every single year.” In addition to the traditional home tour, this year also offers a special candlelight Christmas tour of the Biltmore, which is perhaps the best way to get a feel of the holiday enchantment of the mansion. All the lights are turned down, trees are lit, fireplaces roar and a choir perched in the Winter Garden serenades guests with traditional Christmas carols as the soft flicker of candlelight guides guests through the home. The added bonus is that candlelight visitors may return the next day to see the home in daylight and catch
any of the details they may have missed in the dim lighting. Every year, the grand scale of the decorations and the attention to detail awes tourists of the home. From the towering 34-foot tall Fraser Fir, which stands proudly in the Banquet Hall to the tiny details such as traditional ornaments and details pulled directly from the1890’s, every corner of Biltmore holds another surprise. The grand Christmas display at the Biltmore is an unparalleled tradition and one of the South’s greatest treasures. “It’s truly magical,” says Barnhardt of the Biltmore holiday celebration. “It’s such a wonderful way to ring in Christmas.”
The lobby of the Inn at Biltmore is also decorated for the season. This year marks the Inn’s 100th Anniversary.
Fresh garland wraps up the main staircase at the Biltmore.
By The Numbers
A look at the Biltmore Christmas 57 Christmas Trees 250 Rooms at the Biltmore 1,000 Poinsettias 45,000 Outdoor lights
Lights outline the main gatehouse of the Biltmore, creating the look of a gingerbread house
The 34-foot Frasir Fir is the focal point in the Banquet Hall.
The Tapestry room of Biltmore is designed in classic greens, blues and golds.
Want to Visit the Biltmore? Click here to purchase tickets [ Candlelight Christmas Evening tours will continue nightly through December 31 [ Holiday Decorating classes are offered daily in the Biltmore Conservatory d“Making Woodland Christmas Wreaths” (11 a.m. & 2 p.m.) d “Making Heritage Kissing Balls” (1 p.m. & 3 p.m.) Even the lion statues outside get into the holiday spirit at the Biltmore
The Banquet Hall of the Biltmore House is decorated to reflect the early Christmas celebrations of the Vanderbilts. Here you see a basket of oranges, Mrs. Vanderbilt’s favorite fruit. She often gave them out as gifts to her staffers for the holidays.
Biltmore Style Guide Decorating America’s largest home for it’s annual Christmas display is a daunting task. And yet somehow, Cathy Barnhardt, The Biltmore’s floral design manager, finds the energy to decorate her own home, too. Here are her best tips for bringing a bit of the Biltmore style into your home.
• Start a holiday theme at the front door
and continue it through the house. Whether it is whimsical or woodsy, make a strong first impression at your front door and use the same theme throughout your home.
• Organize, organize, organize!
I keep all my ornaments sorted by color and themes. All the red ones in one box, blues in another and so on. That way, I only have to pull out the box I need that year. It saves so much time not ruffling through all the boxes to find one piece.
• Rotate your décor.
It’s nice to change it up every year. I find when I pull out a favorite ornament from several years ago, it’s even more special to me to use it. One year I will do just blues and greens to compliment my living room and this year I’m doing bright reds and Santas for my 2-year old grandson.
The Banquet Hall at the Biltmore House
Julep wishes you and yours a very Merry Christmas and Happy New Year!