Cooking Classes at the Inn


Joe Fasy

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


Joe Fasy

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:
August 10th, 2016
6:00 PM to 8:00 PM

A Trip through the Burgundy Region of France
ESCARGOTS À LA BOURGUIGNONNE CLASSIQUE, Snails with Garlic Butter
POULET PAILLARD ET ASPERGES AVEC SAUCE A LA MOUTARDE, Chicken Cutlet with Asparagus and Mustard Sauce
POIRES AU VIN ROUGE, Poached Pears in Spiced Burgundy

Wednesday:
August 24th, 2016
6:00 PM to 8:00 PM

A True Southern Port, Charleston South Carolina
SHE CRAB SOUP WITH ROASTED CORN RELISH
CAROLINA SHRIMP AND OLD SCHOOL MILLS GRITS
APPLE FRITTER HUSH PUPPIES AND CINNAMON GLAZE

Wednesday:
August 31st, 2016
6:00 PM to 8:00 PM
All Roads Lead to Naples
STRANGLOPRETI, Spinach and Ricotta Gnocchi
NONNA’S BRACIOLE ALA NAPOLATANA, Flank Steak Roulade
NEOPOLITAN NAPOLEON, , Puff Pastry and Custard

Wednesday:
September 7th, 2016
6:00 PM to 8:00 PM

North Carolina You’re my Home
GRIT CAKE AND FRIED SHRIMP STACK WITH FRESH CHOW-CHOW
MEMAW’S FRIED PORK CHOPS WITH DILL COLESLAW AND SORGHUM SWEET POTATOES
MOUNTAIN APPLE CRISP PARFAIT

Wednesday:
September 14th, 2016
6:00 PM to 8:00 PM

Chicago steak Dinner
TRADITIONAL SHRIMP COCKTAIL, with a horseradish sauce, chiffonade of lettuce, lemon wedge and a spice dusted rim
PEPPER CRUSTED STRIP LOIN, with a bordelaise sauce and potato soufflé
ELI’S CHEESECAKE, , with crème fraiche and fresh berries

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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