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:
June 14, 2017
6:00 PM to 8:00 PM

New York Steak Night
Carbone’s Tableside Caesar Salad with or without Anchovies
Club 21 Steak Diane with Horseradish Mashed Potatoes, Haricot Verts, and Grilled Roma Tomato
Crème Brulee Le Cirque, simply the best

Wednesday:
June 21, 2017
6:00 PM to 8:00 PM

Regional BBQ Night
Applewood Smoked Bacon wrapped North Carolina Costal Shrimp Skewers with a Mango Chile BBQ Sauce
Grilled Cheshire French Cut Bone-in Pork Chop with Hook and Cleaver Coffee Rub, Grilled Summer Squash, and Sorghum, Ginger and Lime Sweet Potatoes
Cast Iron Peach and Blueberry Cobbler with a Cornbread Crust and Chantilly Cream

Wednesday:
June 28, 2017
6:00 PM to 8:00 PM

Southern Fusion Night
Collard and Country Ham Spring Rolls with a Thai Chili Dipping Sauce
Blackened Coastal Grouper with a Asiago Polenta and Balsamic Roast Farm Fresh Succotash
Tropical Pig Picking Cake with Mandarin Oranges, Pineapple and Toasted Coconut

Wednesday:
July 26, 2017
6:00 PM to 8:00 PM

Italian Night
Classic Fettucine Carbonara with Pancetta, Rappini and Farm Fresh Eggs
North Carolina Shrimp Scampi with Roast Spaghetti Squash and Blistered Bell Peppers
Strawberry Buttermilk Panna Cotta with a Vanilla Spiced Crème Anglaise

Wednesday:
August 2, 2017
6:00 PM to 8:00 PM

Carolina Night North
Carolina Lump Crab Cakes with a Calypso Sauce and Roasted Corn Relish,
Pork Filet Mignon with Carolina Mushroom Farms Creminis, Harnett County Green Beans and a Trio of Yukon,
Blue and Red New Potatoes
Double Chocolate Kill Devil Rum Chess Pie with a Moonshine Crust

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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