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Explore your culinary talents with our award-winning chefs!
Participate in one of our popular planned culinary retreats where
you will meet other cooking enthusiasts, or create your own private
cooking class for a group of friends.
2010
Culinary Retreat Schedule
Executive Chef Colin
Bedford shares his culinary knowledge on topics
including cooking with herbs, seasoning and grilling meats, and
creating delicious hors d'oeuvres. The
retreat includes an overnight stay at our award-winning country inn, afternoon
tea, wine reception, dinner, breakfast and a full morning of
hands-on cooking instruction. A culinary retreat also makes the
perfect gift!
The Culinary School Retreat Package starts at
$820 per couple.
Rates depend on accommodation type. Call (919) 542-2121 to
reserve spaces in these popular culinary retreats. The 2010 schedule
is as follows.
April 25th - 26th: The Grilling Class
Roll up your chef's jacket sleeves for the annual Fearrington
grilling class. Get expert advice on grilling techniques from our
Executive Chef Colin Bedford while mastering innovative recipes for
your next cook-out. Wine Director Maximilian Kast will offer beer
and wine pairing suggestions to complement your grilling creations.
June 6th - 7th: The Farmers’ Market
The ideal class for gardeners and gourmands alike, the Farmer's
Market class focuses on organic produce from local farms and the
Fearrington gardens. The Fearrington House Executive Chef Colin
Bedford will teach students how to create and enhance recipes using
the bounty of seasonable produce available at our local farmers'
markets.
August 15th - 16th: The Seafood Class
This fun hands-on class with Executive Chef Colin Bedford will focus
on techniques for creating innovative seafood dishes, basic knife
skills, seasoning tips, and presentation ideas.
September 26th - 27th: The Fall Harvest
North Carolina's bounty of autumn produce will be highlighted in our
hands-on Fall Harvest Class. The Fearrington House Executive Chef
Colin Bedford will lead this class through the process of preparing,
cooking and presenting fall cuisine.
November 7th - 8th: Hors d’oeuvres & Small Plates
With the holidays fast approaching, join Executive Chef Colin
Bedford as he introduces small bites that are perfect for
entertaining during this busy season. Enjoy a bevy of treats created
just for the occasion.
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