Like pieces in a band, each station in the kitchen helps to compose the night. When we individually impose the highest standard of care in what we produce and how we produce it, together we put forth a well presented and exceptionally satisfying experience. 
Our dinner team is divided into five stations to execute the evening’s menu; cold appetizers, hot appetizers, entrée vegetables, entrée meats and sauces, and pastry. Having worked almost all of them, I can tell you that each station has its own challenges, but no matter where you are, the motto in this kitchen is ‘Communicate, Cook, Clean!’

The appetizer course is split into cold and hot. Cold apps are all about plating and organizing. The station is responsible for sandwiches for afternoon tea, organizing the room service menu for the Inn, and the first course on the menu for dinner. The nice thing about the cold side is that as long as all of the prep is done and you are organized, your sole responsibility is to make beautiful food. Hot apps are equally enjoyable, but an entirely different experience…There’s something about cooking over those flames that gets the adrenaline going during a busy night. And because you’re making the whole dish from vegetables to meat, timing is everything. More...

If you have been to dinner at the Fearrington House Restaurant, you may have noticed that a small course was presented to you before the arrival of your first appetizer. What is this? 

Amuse-bouche is a small-sized snack that is served at the beginning of the meal. This culinary concept, as many others, started in France. Literally, the translation is “mouth amuser.” Another word for it in French is “amuse-gueule.” Its purpose is to please the palate and to prepare the guest for the meal. These days, fine dining restaurants around the world use it.

The amuse-bouche is not listed in the menu as a choice to be ordered. Rather, it is offered from the chef without charge and it is the same for all guests. The idea behind it is not only to “amuse the mouth,” but is also a display of hospitality. At the Fearrington House Restaurant, we used to do a different amuse bouche every day, but, as we moved forward, we found that creating one for every week gave it more consistency and better results . So at the beginning of the week, chef Bedford talks to his kitchen crew about what is going to be served as amuse-bouche that week. He goes through the list of allergies and repeat diners with the Maitre-d’ and designs a new one for them. More...