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If you’re the sort who loves prowling antique shops, auctions, yard sales, and the like for hidden treasures, you’ll definitely want to come stay with us here at Chateau Elan Winery & Resort this June.

Why? Because the town of Braselton, Georgia will be hosting the 15th run-through of the sort of street fair just about made for people like you. It’s the Braselton Antique & Artisan Festival, taking place June 22nd, 23rd, and 24th in Braselton Park—mere minutes from our pastoral and palatial spread here at Chateau Elan.


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Spend America’s birthday here at Chateau Elan Winery & Resort, the perfect 4th of July accommodations in the Atlanta area!

Whether you’re looking to mark the holiday in quiet luxury on our tranquil and luxurious grounds or you’d like to take in the plentiful fanfare going on across the metro area, we supply an unbeatable vineyard perch—but don’t wait to make your Independence Day reservations!


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Mother’s Day is not the sort of holiday you take lightly: This is one extremely important person we’re talking about, after all.

If you’re fretting about what to do for the occasion, fret no more: Treating the lady in question to a luxurious resort retreat near Atlanta at Chateau Elan will deliver on each and every count.


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Whether you’re staying as an overnight guest of ours at our luxury resort’s Inn, Spa, or Villas, or you’re simply seeking us out as a gorgeous and well-accoutered daytrip destination in the North Georgia foothills, a tour of the Chateau Elan Winery makes for a magical experience—an experience that can be had any day of the week!


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BRASELTON, Ga. – April 19, 2018 – Château Élan Winery & Resort, the enchanting 16th century-styled château and full-service winery nestled among North Georgia’s picturesque foothills, proudly announces the addition of hospitality veteran Joe Velasquez to its executive team as director of sales and marketing. In this role, Velasquez will be responsible for planning and implementing the Braselton icon’s sales, marketing and product development strategies, while also overseeing all sales staff, to deliver maximum revenue and generate brand awareness.


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We are so proud of our Hampton Inn & Suites by Hilton team led by General Manager, Jon Beard. This hotel, located just north of Atlanta off of interstate I-85, sits on the Chateau Elan estate overlooking the beautiful vineyards. Not only has the hotel won Wall of Fame Awards for both second and third quarter in 2017 but most recently the 2017 Lighthouse Award! This award is only given to the top 5% of all the 915 Hampton Inn & Suites in the Americas.  

ABOUT THE LODGE AT CHATEAU ELAN

Experience the feel of the French countryside at our Hampton Inn & Suites Braselton hotel. This charming property is situated just off I-85 on the Château Elan Estate, Georgia’s largest winery. Enjoy complimentary shuttle service throughout the Chateau Elan estate. LEARN MORE.


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Spring is an exciting time in the Chateau Elan vineyards, just north of Atlanta, with the vines busy budding. Pruning has just been completed and the Winery team is busy bottling with grapes harvested last year. Winemaker Simone Bergese gives a quick update on the wine making process this March.

 


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Warm weather has us dreaming of Summer so this week’s wedding wednesday blog features a dreamy winery lawn wedding.  Nicholas and Wen’s special day was exquisitely captured by Paris Mountain Photography.

Wen looked like perfection in her elegant lace detailed wedding gown. From her lace accented veil to her diamond earrings, and pastel pink rose bouquet–we could barely pick our favorite detail. Her reception was held in our candlelit Caskroom.

Vendor List

Photography: Paris Mountain Photography

To see more of our wedding photos check us out on Facebook. 

Start planning your dream wedding at Chateau Elan today.


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Beer-Battered Fish And Chips

Fish:
4 Cod or Haddock filets
2 cups AP flour
1 tablespoon baking powder
1 teaspoon kosher salt
¼ teaspoon cayenne pepper
Dash of Old Bay
Dash of pepper
1 bottle cold beer (Stella Artois)
Cornstarch

Chips:
4 Large Idaho potatoes
3 quarts sunflower oil
Kosher Salt

In a five quart Dutch oven heat sunflower oil to 325 degrees and warm oven to 200 degrees.

While leaving the skin on cut potatoes into large even strips and submerge them into a bowl of ice water. Set aside.

In large mixing bowl combined flour, baking powder, salt, cayenne pepper, Old Bay, pepper. While adding the beer mix well with a Wisk till smooth and all lumps are removed. Place in the fridge for 15 minutes.

Cut your fish to 3 ounce portions and place in fringe next to you batter.

Remove chips from ice bath and thoroughly dry removing any excess water. When oil reaches 325 degrees, submerge the potatoes in the oil. Working in small batches, fry for 3 minutes until pale a rubbery. Remove from oil, drain, and cool to room temp.

Increase the oils temperature to 375 degrees. In small batches fry the chips for a second time, after 2 minutes they should appear golden brown.  Remove from oil and season the salt while still hot.  Place in oven to keep warm.

Cool oil to 350 degrees. Lightly dredge fish with cornstarch. A few pieces at a time dip fish in batter and immures in hot oil. Once fish starts to float and batter is set flip fish and cook till golden brown, roughly 2 minutes. Drain fish on resting rack. Serve with Malt Vinegar.

Chef Cameron Udick’s passion for food started at a very young age while working at his family owned pizzeria in his home town of Clifton Springs, N.Y. Even after his family sold off the business, Cameron was still drawn to food.  At 16 he started flipping burgers on weekends and after school while learning what he could about kitchens. Cameron received his degree in Culinary Arts from Paul Smiths College located in Paul Smiths, N.Y.

Cameron’s last semester of college was spent at the Pelican Bay Foundation in Naples, Fl. where after 2 months he took on his first Sous Chef role. After season ended Cameron spent the next 10 years bouncing around the U.S. working everything from pit style BBQ in South Georgia to artisan tacos is South California finally ending up at the newly opened Husk Nashville under the watchful eye of Chef Sean Brock.

Cameron’s time at Husk started a new love affair for southern cooking which can still be seen in every menu he writes. When not working as the Winery Chef, Cameron can be found eating his way through the Atlanta food scene or located at his home in Lawrenceville, Georgia working on his backyard garden.

Don’t feel like cooking? You can feast on Chef Cameron’s fish & chips (and more traditional Irish dishes) at our annual St. Patrick’s Day party at Paddy’s Irish Pub!