Biltmores tradition of collaboration and celebration between the farm and the table, will be shared with guests during the Field to Table Festival. When George Vanderbilt invited his first guests to Biltmore House in December 1895, he established legendary hospitality, including serving culinary delights grown right on the estate. From the beginning, it was his vision for Biltmore to be self-sustaining, creating a farm to provide hundreds of varieties of fresh fruit and vegetables, a dairy to supply milk, cream, butter and ice cream, and an apiary to produce honey. Today, Biltmore has an extensive culinary operation featuring five restaurants, vegetable and herb gardens that supply these restaurants, a free-range beef program, a 94-acre vineyard for wine production and the nations most visited winery. Festival guests can tour the estate and experience culinary demonstrations, wine barrel tastings, how-to instructional seminars, estate-inspired menus and entertainment.

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