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:
January 11th, 2017
6:00 PM to 8:00 PM

Steak Nights
Classic Steak Tartare with Quail Egg
Medallions of Tenderloin with Sautéed Fennel, Pommes Richard and a Roast Garlic Demi-Cream
Butternut Squash Crème Carmel

Wednesday:
January 18th, 2017
6:00 PM to 8:00 PM

A Taste of North Carolina Seafood
NC Top Neck Clams Casino with Cheshire Bacon
Potato Crusted Carolina Classic Catfish, Braised Leeks, NC Crawfish and Pistachio Cream
Atlantic Beach Lemon Pie with a Saltine Crust

Wednesday:
January 25th, 2017
6:00 PM to 8:00 PM
Local Game Night
Bacon wrapped Pheasant with Cranberry Volute and Chives
Venison Loin with Red Zinfandel, Orange and Green Peppercorn, Wild Rice Pilaf and Roasted Tomato Timbale
Poached Bosc Pear Tartelette with Candied Pecans, Crème Patisserie, and Warm Honey Drizzle

Wednesday:
February 1st, 2017
6:00 PM to 8:00 PM

Southern Soul Infusion
Pimento Cheese and Crab Rangoon with a Jalapeno Pepper Jelly
Creole Jambalaya with the Holy Trinity, Cajun Tasso Ham, Shrimp and Andouille Sausage
Chocolate Bourbon Pecan Tarts

Wednesday:
February 8th, 2017
6:00 PM to 8:00 PM

California Spanish Influence
Tapas Display with Papas Bravas, Marinated Olindo Olives, and Lamb Empanadas
Garlic and Herb Marinated Tri-tip with Ten Spice New Potatoes, and Pan Seared Shitakes and Roasted Piquillo Peppers
Rum White Chocolate Mousse with Puff Pastry Sails and Fruit Purrees

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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