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Tom, Colin & Thomas, The Fearrington House Chefs

A native of England, Executive Chef Colin Bedford came to The Fearrington House in 2005 and was promoted to his current role in 2008. Executive Sous Chef Tom Whitaker joined the Fearrington team in 2006 and Sous Chef Thomas Card found his place in Fearrington's kitchen in 2011. Read more here!

A Sprouting Spring Menu

Spring is all about freshness. The colors, the tastes, the ingredients -- they all seem brighter than other seasons. After the browns and oranges that rein in the Fall and carry over into the Winter, the Spring menu is one of the most exciting for us in the kitchen to plan. Some ingredients say Spring, like strawberries, morel mushrooms and ramps. Until local produce, like strawberries, hits peak season and makes its way into our kitchen, we incorporate ingredients from all over the United... Full Post >

Giving Back with Gingerbread

For the 12th annual gingerbread benefit for Triangle Family Services, Fearrington's pastry chefs crafted a miniature replica of The Fearrington House Restaurant, made entirely of gingerbread course! This beautifully detailed sweet creation placed third in the contest and helped raise money that will assist local families in crisis. So, how do you build a farmhouse of gingerbread? First measure and make a plan. Then bake up all of the pieces. Yes, shutters, doors, columns, shingles... Full Post >

Sugar Cookies: The Perfect Holiday Treat!

I am excited to share this classic sugar cookie recipe that is just scrumptious. These cookies are perfect for decorating and sharing with friends and family over the holidays! Enjoy! You'll need: Soft butter 1 & 1/2 cup Sugar 2 cups Eggs 4 Vanilla 1 teaspoon All purpose flour 5 cups Baking powder 2 teaspoons Salt 1/2 teaspoon Instructions: Sift flour, baking powder and salt and set aside. In a mixing bowl of a mixer with a paddle attachment, on medium speed, cream the... Full Post >

Cooking Chocolate in Paris

Fearrington is now starting to change gears for Spring, a few days of nice weather makes for a busy village, and I've taken my last trip away from The Fearrington House kitchen for a while. I recently returned home from a trip where it took a plane, train and car to get me to a small town outside Paris called "Tain L'Hermitage." This new town is where I went back to school for a bit. This was a great school, where everyone would like to go to, where I learned about chocolate. The theme... Full Post >

Preserved Lemons

Today we are preserving lemons for the year. The process is simple, but the results are always astounding, especially when added to elevate a dish or garnish to give it a little more pep. We take the lemons and trim off both ends (this helps them to stand up and stack better for large numbers), then we take our knife three quarters of the way down from the top to open them up. We place them in a dish standing up and liberally add salt followed by a good salad oil to cover. They are then left... Full Post >

A Seamless Presentation

There is nothing more gratifying then having a successful dinner service, especially after facing multiple last minute "fires" that need to be put out right before, or even during service. Whether it is a product issue or a guest concern, they always seem to pop up right during crunch time. For example, a last minute vegan guest arrives and we then need to quickly create a three to four course specialty menu. Stressful at the time, but when the team rallies together and pulls it off, it is... Full Post >

New Cheese Service

Over the years we have tried many different ways to serve beautiful local, national and international farm house cheeses to our guests. This time I feel is our best yet! We now offer a Cheese Menu for our diners to choose from, along with a table presentation of the nine cheeses we carry (just to help the decision with a visual aid). On the menu we have two choices of each type of cheese, from blue to goat to bloomed rind, from which you can pick up to four. The cheese is then brought back to... Full Post >

Chicken Noodle Soup with a Twist

One dish I'm working on at the moment is a "double-roasted chicken noodle soup." I don't think many dishes come closer to comfort food than one with healing qualities -- maybe a grilled cheese! So, what does "double-roasted" mean? The "double-roasted" part of the soup is created when we combine a white chicken stock and equal amount of roasted chicken bones, giving the soup a beautiful color. The underlining ingredient in this dish is the noodle, and I am going to take it and run! In the... Full Post >

Parsnips for Each Course

Why do I like Parsnips? Parsnips are an uncommon vegetable that are normally not well utilized. However, I really like the story behind them. I don't think there is another vegetable that requires the impact of a season to influence harvesting as much as a parsnip. They are used a lot in England, and remain in the ground until the first frost. The parsnip stays in the ground because after the freeze of the first frost, all the starches turn to sugar. A very versatile ingredient, parsnips can... Full Post >

A Gingerbread House for the Ages

Recently, we had the privilege of being a part of the 11th annual Gingerbread Benefit held at The Umstead Hotel in Cary. This event is opened to the public and designed to raise money for Triangle Family Services. The nonprofit organization supports families in our community through financial counseling, housing assistance, heath treatments, and counseling for individuals of domestic violence. Each year, dozens of talented bakeries and restaurants volunteer to build gingerbread houses that are... Full Post >