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.

Tenuta Mazzolino Wine Dinner

To start, I am very excited to be hosting Jean-Francois Coquard, the wine winemaker for Tenuta Mazzolino on May 8th at the Granary.  His wines are amazingly elegant, distinctive, and most importantly easy to drink.  Coquard, who is originally from Burgundy, has been the wine maker at this winery in Oltrepo Pavese for 30 years. They focus on Sparkling Wine (made in the Traditional Method, as they are made in Champagne), Chardonnay, Bonarda, and Pinot Noir.  Oltrepo Pavese is in the heart of... Full Post >

Leaving Home a Cook, Returning a Grand Chef

I turned 35 this year and realized that I have been cooking for 20 years. It was 14 years ago when I sat my parents down and told them that their only child was about to move across the Atlantic Ocean to pursue his career in Canada. I never really got to experience any of the great restaurants or witness the iconic chefs cooking in England, as I spent most of my time as a commis in the kitchen working hard, building a foundation and eventually moving up through the ranks. After five great... Full Post >

Castello di Verduno, The Noble Star of Barolo

Often, as in more times per day than I can actually remember, I am asked the question "What is your favorite wine?" This is a great question and one that for most of my time as a sommelier I have answered by just stating my favorite regions (which is of course a perfectly good answer).  However, as I have grown and traveled and met amazing people in the wine world, some wines and wineries have gained a very special place in my heart.  Castello di Verduno, in the small town of that same name... Full Post >

Amuse Bouche and Pre-Dessert Treats

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 >

Cooks & Books Heats Up this Spring

McIntyre's Cooks & Books Series has been growing since it started in 2011! We have hosted gracious cooks, enjoyed lively conversation and devoured delectable meals from some of the best cookbooks of the year. The Cooks & Books momentum is not slowing down this Spring! We have some amazing events lined up (including dinner with the one and only Thomas Keller). Check out the upcoming events here or pictures from the past event on our Facebook page! Full Post >

Southern Cuisine Inspired Amuse Bouche and Canapes

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 >

Demystifying the Wines of Burgundy Class

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 >

Amuse Bouche and Canapés from March 1st

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 >

Fearrington’s Chocolate Soufflé

Our iconic beloved soufflé which was on the front of Gourmet magazine almost 29 years ago in April 1984 is still our most popular dessert! - Executive Chef Colin Bedford Full Post >

Sweets for Your Sweet

Looking for a delicious treat to show your Valentine you care? Look no more! The Fearrington House kitchen is showing its love by creating delectable pink and red sweets for Valentine's Day. Whether your sweetheart loves red velvet cupcakes, homemade truffles by our Chocolatiere Jill Leckey, or hot pink macaroons, they are available at The Goat...but don't wait too long, they will only be available from February 11th to 14th! Full Post >