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:
January 7th, 2015
6:00 PM to 8:00 PM

Under the Tuscan Sun
Panzenella al Tunno - with Artichokes and Sun Dried Tomatoes
Ragu di Cacciagione con Polenta - di Farro-Wheat Polenta with a Game Ragu
Torta della Nonna-Custard Pie - with Pine Nuts & Almonds

Wednesday:
January 14th, 2015
6:00 PM to 8:00 PM

Let's Visit Lyon
Pissaladière-Pizza - with Anchovies, Onion and Garlic
Poulet Provençal - Baby Chicken with Thyme
Baba au Rhum - Rum Soaked Sponge

Wednesday:
January 28th, 2015
6:00 PM to 8:00 PM

Opa! It's Greek to Me
Saganaki - Flaming Cheese
Moussaka - Eggplant, Lamb and Feta
Vaselopita - New Years Cake

Wednesday:
February 4th, 2015
6:00 PM to 8:00 PM

Dishes That Made New Orleans Famous
Boudin Balls - with Remoulade
Blackened Redfish - with BBQ Shrimp
Brennen’s Banana Foster

Wednesday:
February 11th, 2015
6:00 PM to 8:00 PM

Local Food in all it's Splendor
Coastal Jumbo Lump Crab Dip - with Cornbread Crisps
Stuffed Pork Tenderloin - with Corn Pudding
Hummingbird Cake

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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