October 2013

Join David Tanis for Lunch l Unveiling the New Fall Menu
Winter Beer Sneak Peek l Wines for the Holidays

Dear Friends,

Last time we wrote, we promised to share more details on our fall Cooks & Books line up and menu insights straight from The Fearrington House kitchen, and we will not disappoint!

Our fall Cooks & Books series is kicking off next Thursday, October 24th with New York Times columnist David Tanis! Executive Chef Colin Bedford has planned a scrumptious meal from Tanis' first non-menu cookbook One Good Dish, including Duo Plate of 'Rare-Seared' Tuna with Crushed Fennel & Peppery Duck Steaks with Parsley Salad! View the full menu or read more on the series.

Now, how would you prefer to spend your fall mornings -- curled up by the fireplace, sipping on coffee roasted at The Goat, or strolling through Camden Park as the leaves change to warm hues of red and orange? Personally, at Fearrington we enjoy all three, but one morning each season there is an event that tops them all -- The Fearrington House staff menu training! Imagine tasting each dish with the appropriate wine pairings that compile the new menu at The Fearrington House Restaurant. It is a tasty activity indeed!

The entire Fearrington House Restaurant staff gathered on Monday, their day off no less, to taste, critique and perfect the season's new menu. With 23 dishes tasted, 138 dishes plated and 23 wine pairings, there is too much flavor and too many tidbits to share in this newsletter, but here is a sneak peek featuring one dish per course from The Fearrington House Restaurant's new fall menu!

Wine Director Maximilian Kast's favorite wine pairing accompanies the Julian Goat's Cheese with Pine Pickled Beets & Port Ribbons, found on the first course. "The 2012 Gunderloch Riesling Spatlese from the Rheinhessen paired with the goat cheese dish is my favorite because the bit of residual sugar in combination with the acidity of the wine work in perfect unison with the subtle sweetness of the Julian Goat Cheese (which is a Gouda style cheese), and balances beautifully with the sweet and sour qualities of the pickled beets," says Maximilian. "It is one of those pairings where all of the flavors from both the wine and the food are in all of the right places."

Moving on to second course, local ingredients are folded into most dishes on the menu, but the Sea Bream with Roasted Chestnuts, Truffle & Apple Butter includes chestnuts from Braeburn Farms, located down the road from Fearrington and cardoons picked by Chef Bedford himself!

Looking for a "Fearrington House specialty?" The Hot Chocolate Souffle is the only dish that remains constant on the menu each season, however, the Seared Lamb Loin with Potato Pave and Pine Nut Crumble combines some of our chefs' choice tricks. The rutabaga black pepper puree is a favorite combination from Chef Bedford and the Potato Pave, a dish of thinly sliced potatoes layered with minted butter in a terrine mold is a classic from Executive Sous Chef Tom Whitaker.

On the sweet side, the Mutsu Apple Crumble with Brown Butter & Sea Salt Ice Cream uses apples Chef Bedford procured at a local farmer's market. "They have a hint of Grammy Smith, but once cooked you taste the elements of Pink Lady. These apples are hard to pin down, but once you taste them you understand," says Chef Bedford. "Finding these gems at the market made the dish. Doesn't get more delicious or British than an apple crumble."

Just to give you something to look forward to, as if the delectable details from the menu weren't enough, closer to the holidays the Fearrington-Fullsteam winter beer will be ready! This will be a Fearrington dark roast, pecan porter -- and I hear it pairs great with the Heritage Farms Pork Tenderloin with Applewood Smoked Bacon & Cider! Read more about Fearrington's beer collaboration with Fullsteam here.

Also, if you're looking for wines to prep for your holiday parties, The Goat's Wine Guru Xavyer is here to help! "The holidays are fast approaching, but this year getting your wine, beer, and cider will be easier than ever with the expanded selection here at the Goat," says Xavyer. "We'll have a few bottles selected that will pair nicely with the turkeys, hams, roasts, and sweets you'll be enjoying. The Goat is also the place to go if you have any special requests for things like Champagne, Port, or if you're trying to track down your favorite bottle of wine that you can't seem to find anywhere! Even better, if you need to buy multiple bottles of wine, there is a 10% discount on purchases of six bottles or more. Cheers!"

Happy Grazing from All of Us at Fearrington!