Fifteenth Annual Meeting
Society for the Scientific Study of Reading

Conference Dinner and Tour of the Biltmore Mansion

It has become a tradition of the SSSR conference to offer conference participants the opportunity to participate in an optional group dinner. This year we are pleased to offer a group dinner and tour of the Biltmore Mansion on Friday 7/11/08. Both the mansion and restaurant are on the grounds of the historic Biltmore Estate. The Biltmore mansion is a French Renaissance-inspired chateau in Asheville, North Carolina, built by George Washington Vanderbilt II between 1888 and 1895. It is the largest privately owned home in the United States at 175,000 square feet. Still owned by Vanderbilt's descendants, it stands today as one of the most prominent remaining examples of the Gilded Age. In 2007, it was ranked eighth on the List of America's Favorite Architecture by the American Institute of Architects.

A buffet dinner will take place Friday night at the Deerpark restaurant on the grounds of the estate. This charming, rustic restaurant was originally an historic barn designed by Richard Morris Hunt. Now transformed into a courtyard restaurant with walls of windows, Deerpark Restaurant serves a generous array of Southern style dishes and Appalachian specialties. A virtual tour of the restaurant can be found at this link. The buffet menu is provided below as well as a short blurb about the Chef at Deerpark Restaurant. Dinner at the Deerpark Restaurant will cost $40 US and includes transportation, buffet, wine, tax and gratuity. After dinner for those who are interested there will be an evening tour of the mansion which will last approximately 60-90 minutes. The tour is really fantastic! The tour will cost an additional $40 US and also allows you access back onto the grounds during the weekend. So if you are interested in going back to the Estate after the conference your tour ticket will allow you free admission. The following link provides details about what other opportunities are available on the estate (http://www.biltmore.com/visit/). If you are interested in joining us, please e-mail Darlene Beeman (BeemanD@umkc.edu) and write “dinner only” or “dinner and tour” in the subject line of the e-mail (no message will be read). Space is limited so please contact Darlene as soon as possible. Payment will be due upon arrival in Asheville (cash only in $US).

Best,
Don Compton and Hugh Catts

Dedicated to Fresh Flavors

Taste the benefits of Executive Chef Angela Guiffrida’s passion for the estate’s field-to-table program. She insists on using estate-raised greens, fruits, herbs, beef, and lamb as often as possible. Chef Guiffrida graduated summa cum laude from Johnson & Wales University in Charleston, SC, and came to Biltmore after honing her skills at Pinehurst Resort.

Friday Night Prime Rib and Seafood Buffet

Friday Nights, June–August, 5:00 p.m.–8:00 p.m.

• Manhattan Clam Chowder
• Hot Peel & Eat Shrimp
• Cocktail Sauce

• Cold Smoked Salmon Display
• Appropriate Accoutrements

• Mizuna Salad
• Mirin Candied Bacon, Toasted Cashews, Mandarin Oranges, Yuzu Vinaigrette

• Marinated Bean Salad
• Blue Cheese, Pear & Walnut Slaw
• Wild Mushroom Ravioli, Thyme Vinaigrette

• Hand-carved Prime Rib of Beef, Horseradish Cream, Beef Jus
• Seafood Americana
• Scallops, Lobster, Shrimp & Crab in a Sherried Cream Sauce
• Sauteed Clams with Black Pepper Fettucine
• Panko Crusted Walleye, Chive Beurre Blanc
• Tomato Vidalia Gratin
• New Potatoes with Parsely Butter
• Seasonal Vegetable Medley

• Strawberry Pie
• Coconut Cake
• Chocolate Torte
• Pear Franchipan Tart
• Assorted Cookies Tray
• Sugar-Free by request