Cooking Classes at the Inn

Now on Wednesday 's
from 6:00 PM to 8:00 PM
(see schedule below)


Cost: $45.00 per Class.

The upcoming classes will be taught by
Chef Joseph V. Fasy

Chef Sharon Morf

You must register in advance.  Fees are non-refundable.
Maximum of 10 people per class

Each class will discuss healthy cooking tips for each dish and in 
general what one can do to cook healthier each day
 

The Location and the History of these dishes will be
covered by Chef Fasy.

Our classes are always hands-on, the ingredients are the best available at the market. After our interactive classes have prepared a full dinner, the group sits down to eat in the dining room  or enjoys dining Al Fresco on the back patio. 

Wednesday:
May 21, 2014
6:00 PM to 8:00 PM

Chicago Steakhouse
Wedge of Romaine Salad with Prosciutto Crisps, Heirloom Tomatoes, Farm Fresh Poached Egg,
Jumbo Garlic Croutons and Gorgonzola Vinaigrette
Petit Filet Mignon with a Merlot Wild Mushroom Demi,
Seared Asparagus and Yukon Gold Skillet Potatoes
Flourless Chocolate Cake
With a Framboise Sauce

Wednesday:
May 28, 2014
6:00 PM to 8:00 PM

Southern Fusion
Paneed Green Tomato and Pimento Cheese Napoleon With Horseradish Cream
Carolina Coastal Shrimp with Mushrooms, Lardoons and Sundried Tomato Polenta
Fresh Lemonade Icebox Pie

Wednesday:
June 4, 2014
6:00 PM to 8:00 PM

Sicilian Seafood Feasts
Frutti di Mare with
Fennel, Blood Orange, Red Onion in a Pignoli Vinaigrette
Braised Sea bass Livornese
With tomato, capers and black olives
Strawberries with Balsamic Vinaigrette and a Marsala Zabaglione

Wednesday:
June 11, 2014
6:00 PM to 8:00 PM

California Dreaming
Spinach and Escargot Ravioli
With a Zinfandel Buerre Blanc
Pistachio Crusted Pork Tenderloin
With a Tangerine Glaze
Local Fig Croustade with a Saigon Cinnamon Cream

Wednesday:
June 18 , 2014
6:00 PM to 8:00 PM

Primavera; Italian Spring
Fettuccine Le Cirque

A tableside presentation featuring spring vegetables
Rosemary Garlic Roast Lamb
With Tapenade, Turned New Potatoes and Broccoli Rabe
Phyllo Goat Cheese Turnover
With Toasted Maroni Almonds and Pear Honey

Side dishes served to compliment main dishes.

Bon Appetite!

For Class Recipes - click here   -    For more Class Photos - click here
Chicken Wellington
Chicken Wellington
with Roasted Winter Vegetables

Aris Ragouzeos / Wine Expert

aris

Aris Ragouzeos has been tasting and collecting wine since 1975. He has been the wine consultant for The Wine Merchant since 1981 and has written many wine articles for The Wine Merchant Newsletter, many of which appear on their web site which he maintains http://www.thewinemerchantinc.com. He wrote the wine column for The News and Observer for 2 years and has been a judge at the NC State Wine Competition since 2001. He appears on daily television show, Carolina Cooking http://www.carolinacooking.tv/fwb/ as the wine with food pairing consultant, and is currently teaching a wine appreciation course for the Wake Tech Culinary Department.


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Fuquay Mineral Spring Inn & Garden Bed and Breakfast
333 South Main Street - Fuquay-Varina, North Carolina (NC) 27526
 Local calls:  Raleigh, Durham, Cary, and Chapel Hill. 
Main (919) 552-3782   -   Fax: 919-552-5229  -  Toll Free (866) 552-3782
email: jbyrne@fuquayinn.com   -   website: A Raleigh NC Bed and Breakfast

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