Starting today at the Fearrington House Restaurant, we will be offering new wines by the glass from magnums to usher in this beautiful Spring season. It doesn't happen too often, but when we open up magnums of wine for our guests, you can bet you'll be enjoying some of the best expressions of wines from those regions. First on the lineup is the 2009 La Pepiere, Clisson, Muscadet Sevre et Maine from the Loire Valley in France. This particular wine has been aged on its lees for... Full Post >

Chefs Tom and Thomas recently acquired some Wagyu Brisket, and what better way to use it than for a Reuben? Of course, no ordinary Reuben would be enough for them, they had to make it all fancy and beautiful! I've never seen cleaner amuse bouche plates after our guests were through with them...   Our Pastry Chefs didn't want to be outdone that day, so they also made a tasty pre-dessert. They made a Brown Sugar Panna Cotta with Grapefruit Espuma and Cranberry Gel, topped of with... Full Post >

Amuse Bouche for Friday evening was inspired by Thursday night's event with Charleston, South Carolina-based authors Matt and Ted Lee. She-Crab Custard with Sherry Gelee, Crab Salad, Roasted Pecans and Lotus Root Chip Canapes for tonight were Garlic Sausage with Butternut Squash Puree, Truffle Aioli, and Pickled Shallot en Croute and a divine Shrimp Salad with Pickled Fennel and Fresno Chilies. Full Post >

In the photo from Left to Right: Lucien Muzard 1er Cru Clos des Mouches Santenay 2009, Domaine Joseph Voillot 1er Cru Les Fremiets Volnay 2009, Domaine Trapet et Fils Gevrey-Chambertin 2009, Domaine Francois Lamarche 1er Cru Les Chaumes Vosne-Romanee 2009, and Frederic Magnien Vieilles Vignes Chambolle-Musigny 2010 Guests joke to us about how it must be fun to be able to taste so many wines and say they're just about to change career paths out of envy. I tell them that there's more... Full Post >

Chefs Tom² decided to have some fun today and use some of our granite slates while Chef Bedford's on vacation. Looks like it worked pretty well for the evening! I know I can put away quite a bit of these...   Full Post >