North Carolina peach season, which runs from May to September, is in full swing now.  This morning at 7:15am, I was at the Raleigh Farmers Market dodging forklift trucks and listening to the thick Southern accent – which as you can imagine with my English terminology is a recipe for miscommunication.

As I walk up one side and down the other, I hear the constant echo of “Sir would you like to try a peach?”, and I’m getting a little concerned I won’t find the “Mac Daddy” of peaches – the Windblow peach, named for its area of origin in the Sandhills region about 90 minutes south of The Fearrington House. Why was I in pursuit of the Windblow? Because it has the best flavor, juiciness and versatility of any peach I’ve worked with.

I only had a few farmers left to go and low and behold the last farmer had them. So I walked up and asked for 4 cases. She grabbed a bag and proceeded to fill the bag up and I said, “No sorry I want 4 master cases, 100 pounds please.” Before I knew it, they were in the back of my truck and I was off to preserve them all. This peach will make you so proud once you have finished canning it. More...

Each season brings a new exhibit featuring a talented local artist to The Old Granary Restaurant, and we're pleased to welcome Pittsboro resident Julia Kennedy, whose beautiful paintings just went up.

Richly colored and layered, Ms. Kennedy's oil paintings are complex renderings which seek to convey both passion and excitement. Each work builds upon itself organically, layer by layer and color by color as opposed to being constructed by design. Ms. Kennedy not only explores the surface of the canvas but also the unknown world hidden just beneath. 

As a self-taught artist, Ms. Kennedy has had several solo and group shows, and her works are in many private collections both here and abroad.  She also participates in the annual Chatham Studio Tour which takes place the first two weekends in December. Come take a look at these bold and expressive paintings at The Old Granary!

Travel & Leisure’s 15th annual readers poll is out, and we’re delighted Fearrington House is listed – in two top categories!  A record number of votes were cast this year in which readers were asked to rate their absolute favorites in the categories of top hotels, destinations, airlines, cruises and so on.

First, The Fearrington House is listed at the 5th best Inn (defined as under 40 rooms) in North America.  Second, it was rated 71 of the world’s top 100 hotels.  This year almost 70% of the top 100 hotels were outside the U.S., mainly in top worldwide resort destinations.

Many thanks to those of you who participated in the survey, and shared your opinions about The Fearrington House!

“Tom! Come here - and bring your camera!” bellowed Chef Bedford from inside the walk-in cooler. Quickly grabbing the equipment, I rush to the prep kitchen just in time to see our first halibut of the season (looking rather sizable up against our giant chef) being carried towards its last destination as a whole fish - the chopping board! All of the chefs in the kitchen come to see the commotion, trying to take a peak at the new product as Colin works on it, smoothly and quickly filleting the fish, then removing the skin and expertly portioning the meat into equal sizes, ready for a much anticipated menu change.

Fish is one of our favorite proteins to cook with; they achieve that golden brown sear that flavors the fish so well, and it is satisfying finishing it with a hint of lemon juice and sprig of thyme. They’re incredibly healthy to eat. Their meat produces delicate and rich flavors.  And it’s a product we work with from scratch, preparing it from whole, investing time into making it perfect, as if developing a relationship with it, and trying to improve upon the previous one. More...

Ever since Roost opened a few months ago, we’ve been excited to have talented area musicians play, adding to the ambience and fun of the beer garden. But now that we’ve settled in a bit, we have something even better – a music schedule! Check out the schedule of musicians playing at Roost during the month of July, and plan your schedule around your favorite musicians, or make a vow to listen to someone new!

Musicians perform from around 5 pm to closing time at 8pm Thursdays through Saturdays, and play from 2pm to 5pm on Sundays. 

They include folk/blues guitarist Mark Holland who hails from the “Paris of the Piedmont”, Carrboro.  Pittsboro native and respected songwriter Tommy Edwards, who plays guitar for “The Bluegrass Experience”, also joins Roost’s roster. Craig Thompson, who plays bass for the Raleigh-based band, Old Habits, will be there, as will Jonathan McGinnis, an up-and-coming talent from Hickory who plays the classical guitar while not in classes at UNC.

So bring your friends, grab a pint of Carolina Brewery beer and light fare and enjoy live music under large oak trees for a truly enjoyable and relaxing evening!

Although the menu at The Fearrington House regularly changes, there’s one item that’s remained a constant: the chocolate soufflé.  This dish was introduced by Edna Lewis, during her eighteen month stay in 1983 and 1984 as guest chef, and it has remained on the menu ever since.

Over her lifetime, Edna wrote four cookbooks and helped popularize a Southern cuisine that uses fresh, seasonal local food.  She also loved to make all sorts of soufflés, but nothing gained more notoriety than her chocolate soufflé. For example, the dish graced the cover of Gourmet magazine in 1984 in an article on the restaurant, then only four years old (the article can be seen next to the kitchen viewing window).

In fairness, Edna created the chocolate soufflé before coming to Fearrington House. She served it while cooking in New York in the 1950s at Café Nicholson, a favorite haunt of creative types.  A food critic who ate the dessert later told her the dish was “as light as a dandelion in a high wind.” It is rich.

Several years ago we opted to “lighten” it somewhat by heating it in a slightly smaller ramekin – so its size better complements the entire dining experience – but otherwise it has remained untouched over the years.

When I became executive chef in late 2008, R.B. Fitch, the restaurant’s proprietor, told me I had free reign to adapt the menu, but there was one item that I couldn’t remove: the chocolate soufflé.

I now understand why. Having worked in the pastry area before, I know how temperamental soufflés can be. Often it comes out of the oven inconsistently or loses its shape by the time it reaches the table.  This is the only soufflé I’ve known that doesn’t do either. It always looks good.

At Fearrington House, part of its magic is not just the sight, smell and taste of this chocolate dessert but the theatrical aspect.  A waiter finishes preparing the dish at the guest’s table; with a spoon, a hole is carved in the top of the soufflé and then hot chocolate sauce is poured in the cavity and in fact all over the plate. Whipped cream is then added.  This experience always delights guests.

Next time you’re at Fearrington House, save room for this decadent dessert!