Fearrington House Restaurant

The Fearrington House Restaurant, a member of the Relais & Chateaux association, is recognized for its sophisticated seasonal cuisine and personable service and promises guests a unique fine dining experience. Located in the original Fearrington farm home-place, the series of small, elegant dining rooms feature views of the stunning gardens; each is furnished with European antiques, and accented with original Southern art that creates an understated elegance.

Valrhona Visits The Fearrington Kitchen

Chocolate, chocolate, chocolate...there can never be too much chocolate! At least this is true at The Fearrington House. If you thought the classic Fearrington Chocolate Souffle was the only divine chocolate concoction made in The Fearrington House kitchen, then you are mistaken! Representatives from Valrhona, a luxury chocolate manufacturer based in France, joined the Fearrington House staff and had some chocolate fun last month! From chocolate bars decorated with gold powder to cucumber... 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 >

Chef Bedford on The Today Show

The Fearrington House Restaurant's own Executive Chef Colin Bedford made his national television debut today on the TODAY show! Check out the segment below if you missed it or watch it full-screen here. Beware: The chocolate souffle will make you hungry! 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 >

I only drink champagne when I…

I only drink champagne when I’m happy, and when I’m sad. Sometimes I drink it when I’m alone. When I have company, I consider it obligatory. I trifle with it if I am not hungry and drink it when I am. Otherwise I never touch it – unless I’m thirsty. - Lily Bollinger My name is Paula De Pano, and I am addicted to bubbles. Prosecco, Cava, Sekt, Sparkling Wine, Franciacorta, Cap Classique, and especially Champagne – as a certified bubblehead, I love them all the... Full Post >

Chef Bedford’s Thanksgiving Side Dish

If you're already in the midst of finalizing your at-home Thanksgiving menu, then you'll love this easy recipe that Chef Bedford insists is the perfect side dish for turkey day: Roasted Brussel Sprouts with Bacon, Horseradish & Parmesan Crumble. Ingredients and directions below. Ingredients 8 oz Brussel sprouts (blanched and halved) 1/2 cup bacon cooked 4 tbsp shallots chopped 1 cup toasted panko breadcrumb 1/2 cup parmesan grated 2 tbsp chives chopped 2 tbsp parsley chopped 2... Full Post >

Why I love my job…

To start with, The Fearrington House Restaurant team has an amazing dynamic. Without that kind of camaraderie and support, it’s quite hard to make things happen properly in a fine-dining environment. There is also great work-life balance. Over the years, the experiences that I’ve gained while working the floor helped me in achieving my Advanced Sommelier certification. Aside from that, it’s fun to have access to a lot of wines that I would normally not be able to experience and share... Full Post >

Fall Favorites

One of my favorites on the Fall Menu at The Fearrington House -- the "Ham & Eggs" with pineapple dish. Not only do the ingredients come together well in the dish, but the combination brings back childhood memories of going to the pub with my parents. It is a classic English dish. I think our guests from the south will really enjoy it -- pulled pork with a little twist. Want more details on the new Fall Menu? See the menu here or sign up for our Food & Wine Newsletter for... Full Post >

Affordable Luxury with New Wines by the Glass this Fall

It is that time of the year again when the cooler air of the fall season descends upon us here at The Fearrington House. One by one, we exchange the crisp and refreshing white wines of summer for the richly textured red wines more suitable for the cooler months. This year, Max and I are delighted to be able to offer our guests some iconic wines that are rarely seen on any restaurants’ wines by the glass offerings -– Guido Porro’s Vigna Lazzairasco Barolo, and Angelo Gaja’s highly... Full Post >