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 States in addition to North Carolina. For example, the morels represent the west and the ramps highlight a northern Spring. Right now, we are sourcing asparagus, peas, kale and microgreens from right here in North Carolina!

Our new menu includes seasonal staples, like halibut and some “Fearrington House experiments” like the black grit coral. We are really excited about this coral. It started in our test kitchen with tapioca pearls. We used the tapicoa to make a decorative cracker and then decided it should be more reflective of the South…so we did it with grits! Now we have the black grit coral made using South Carolina grits from Anson Mills.

As we finalize the menu this week, you’ll find it is filled with stories told through the ingredients, plating and service. It’s a menu worth trying!

– Executive Chef Colin Bedford

Chocolate Curls

Who knew the amazing new desserts at The Goat would don white and dark chocolate curls? Fearrington's Cake Designer and Chocolatier Emma Isakoff gave us a full tutorial! Start with tempered chocolate at 33 degrees Celsius, known as working temperature in the kitchen, and spread on acetate strips. Why acetate? "Chocolate crystals will mimic whatever surface you place it on," says Emma. "The acetate is shiny which gives the final product a beautiful sheen." Once the chocolate is nice and... Full Post >

What Will Your Experience Be?

There are countless details that go into creating the relaxing and rejuvenating environment that the guests of The Fearrington House Inn know and love. From the beautifully crafted throw pillows and Kingsdown feather mattress pillow tops on the beds, to the hand-laid heated tiles that warm your feet in the bathrooms, to the beautiful gardens surrounding the Inn rooms, to the chocolate truffles that polish off an exquisite meal at The Fearrington House Restaurant. Not to mention the freshly... Full Post >

We’ve Been Nominated!

We're honored to announce that several businesses at Fearrington Village have been nominated in 17 categories for Chapel Hill Magazine's "Best of Chapel Hill 2015" award! If you think we're the best in Chapel Hill and you'd like to vote for us (we'd love it if you did!), click here. Our nominations: • Best Upscale Restaurant: The Fearrington House Restaurant • Best Place to Indulge: The Goat • Best Place for Breakfast/Brunch: The Fearrington Granary • Best Burger:... Full Post >

Cassie & Richard

Cassie and Richard tied the knot on December 28, 2014. These newlyweds said their "I dos" at the Garden Terrace, and danced the night away in the Fearrington Granary. How did you and your partner meet? I was having a post-shift drink at the tavern that I used to work at in Apex when Richard sat one bar stool down from me. I was slightly annoyed, as the bar was empty - I wasn't in the mood for small talk. Richard began speaking to me, though, and I was pleasantly surprised by his... Full Post >

Q&A with Joanna Maxham

We were excited to catch up with Joanna Maxham, designer and owner of Joanna Maxham, before her trunk show at Dovecote on Saturday, April 11th and Sunday, April 12th. Read on to see what she shared with us about her fabulous collection! What three words best describe your line? Clean, simple, fresh and sophisticated. Modern design mixed in with traditional materials and craftsmanship. What has been your inspiration this season? When working on SS'15 I was inspired by soft... Full Post >