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.

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 >

Springtime and Fabulous Wines

  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 >

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 >