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.

Falling for Pawpaws

Pawpaws -- what can you do with this fruit? That is a good question! Fall menu planning is in full force and one of our flower ladies lights up a curve ball of a Pawpaw. All I know is that in its raw state it is the most nutritious fruit there is, and now it has entered the land of decadent ingredients. This will be on our fall menu, but in what format, who knows! Stay tuned.... Full Post >

Food Takes Form

Inspiration comes from many different avenues -- this one happened to be vessel driven. We ended up with some of my favorite combos, blue cheese mousse with port jelly, candied walnuts, pear, celery and newski bacon. Full Post >

Experience the Wine Pairings at The Fearrington House Restaurant

One of the best things about dining at Fearrington House are the custom wine pairings that we offer to our guests. Max and I believe that it enhances the complete dining experience – the perfectly executed cuisine complemented by the perfectly chosen wine. Most restaurants tend to list down the particular wines they will be automatically serving their guests on their menus – while that is convenient, it loses that element of adventure – of trying new things. I, personally, do not believe... Full Post >

And Holiday Planning Has Begun…

Chef Thomas Card is sitting down on the nearest stool for holiday menu writing... We are debuting our holiday menus next week -- stay tuned to see what Fearrington is serving for the holidays. Full Post >

A Big Congrats to Paula

Paula de Pano has been working with me at The Fearrington House Restaurant since 2010.  When she started she had just graduated from the Culinary Institute of America in New York (the other CIA), and I could tell that she had a serious passion for wine.  In the beginning the majority of her experience was in the back of the house (restaurant speak for the kitchen), at first she was timid, shy, but always driven to get better.  She was always full of questions, and as soon as she got an... Full Post >

Crab Apples

Many people who know and live close to the Fearrington House Restaurant, know that on our wonderful grounds the Chefs have a herb garden to play with, but there is another treat just outside of the fenced in herbs that may go unnoticed for most of the year -- an orchard of Crab Apple trees. They stand between The Fearrington House Restaurant and Jenny's Garden. The bounty of these trees arrive slap bang in the middle of summer and there we are, waiting patiently for these apples to turn from... Full Post >

RDV, The Future of Virginian Wine

I arrived early at DC's Union Station; it was a cool morning with a constant drizzle of rain. I met up with my group, and we shot out of town toward the countryside west of DC.  One of the group members was Adi Badenhorst. He is one of my favorite winemakers from South Africa, whose Badenhorst wines from the Swartland are taking the American wine world by storm at the moment (as they should).  With a long salt-and-pepper beard, hair to match, and a "t-shirt for any occasion" style, Adi... Full Post >

A Collaboration in the Name of Beer

A few years back I remember reading an article about a brewery that was opening up in Durham.  They were going to make beers with a "Plough to Pint" philosophy, and they were making beers like a Hickory Smoked Porter, that was made for Barbeque, and a Lager made out of sweet potatoes.  The name of the brewery was even better: Fullsteam.  I thought "I have got to meet these guys." Fast forward a year, and one afternoon I meet up with Sean Lilly Wilson to taste some of their beers.  Right... Full Post >

Of Wine, Goals, Dreams, and the Art of Getting Better

Like many Sommeliers around the country I have been studying and working towards a goal for many years. This goal is the certification of Master Sommelier, one of the most difficult professional certifications in the world. To achieve this goal one must first pass the Introductory Class, the Certified Sommelier Examination, the Advanced Sommelier Examination, and then be invited to sit the Master Sommelier exam. The examinations are in three parts, blind tasting, theory, and practical (which is... Full Post >

Looking from a distance to up close and personal….

I always enjoy going home, however my most recent trip was special, not only did I get to see my parents, I had the opportunity to cook with chefs that I have followed and admired for many years. The trip began as I met my parents at the airport and we made the trip into London together. With Mum hammering me questions one after the other, my Dad and Mum’s proud smiles as my name was announced on TV and the best “Fish & Chips” ever at Borough Market, my arrival was a... Full Post >