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. 

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

California Influence
Fresh Local Figs, Snow Camp Goat Cheese, Prosciutto Crisps, Radicchio and Arugula with Pomegranate Vinaigrette
Roasted Tenderloin of Beef - with a Merlot Demi-glace and Wild Rice Polenta Cakes
Dark Chocolate Pots De Crème

October 14th, 2015
6:00 PM to 8:00 PM

Caribbean Night Breeze
Bamboo Skewered Scallop and Shrimp - with a Mango-Chili Sauce
Pairing of Spicy Jamaican Jerk Chicken and Citrus Swordfish Medallions
Coconut Tres Leches Torte

October 21st, 2015
6:00 PM to 8:00 PM

Get in the Spirits
Flaming Halloumi Cheese - with Brandy, Lemon and Star Anise
Mojito Spiked Cheshire Pork Loin - with Rum, Mint, and Turbinado Sugar
Chambord Macerated Berry Trifle - with Soused Lady Fingers and Chantilly Cream

October 28th, 2015
6:00 PM to 8:00 PM

Going to Carolina
Fried Green Tomato Napoleon - with Pimento Cheese and Spicy Chow-Chow
Local Bacon Wrapped Scallops - with Southern Polenta and Roasted Butternut Squash With Ashe County Blue Cheese
Ma Perry’s Corn Pudding - With a Cinnamon Butter

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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