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. 

October 15th, 2014
6:00 PM to 8:00 PM

Mediterranean Summer
Fettuccine Le Cirque - A tableside presentation featuring spring vegetables
Rosemary Garlic Roast Lamb - With Tapenade, Tourneade New Potatoes and Broccoli Rabe
Phyllo Goat Cheese Turnover - With Toasted Maroni Almonds and Pear Honey

October 22nd, 2014
6:00 PM to 8:00 PM

The French Riviera
Salade Verte - French Baby Greens with Goat Cheese Croquettes and Champagne Vinaigrette
Bouillabaisse - Traditional Fishermans stew with the sea’s Bounty, Provencal herbs and Saffron
Le Clafouti - made using wild cherries the moment they ripen

October 29th, 2014
6:00 PM to 8:00 PM

North Carolina Farm to Fork
Little River Bacon Wrapped Asparagus - With Whole Grain Mustard and Heirloom Tomatoes
Southern Mixed Grill - Heritage pork medallion, mac’s air cured sausage and Coastal Shrimp with Bourbon Glazed Johnston county Sweet Potatoes
Freestone North Carolina Peach upside down cake - with a lavender cream

November 5th, 2014
6:00 PM to 8:00 PM

New York Steak Dinner
Traditional Shrimp Cocktail - With a horseradish sauce, chiffonade of lettuce, lemon wedge and a spice dusted rim
New York strip loin - With a bordelaise sauce and potato soufflé
N.Y.Turf Cheesecake - With Sour cream and fresh berries

November 12th, 2014
6:00 PM to 8:00 PM

Traditional Italian Sunday Dinner
InsalatA Tri-Colore - With Radicchio, Belgian Endive, Romaine, Tomatoes, Bermuda Onions and Red Wine Vinaigrette
Rigatoni al Forno - Baked Rigatoni with Homemade Meatballs, Italian Sausage and Pecorino Romano
Ricotta Gelato - Homemade Ice Cream with Ricotta, Rum, Candied Citrus, Pistachios and Chocolate

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 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 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 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:   -   website: A Raleigh NC Bed and Breakfast

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