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:
April 20th, 2016
6:00 PM to 8:00 PM

A tour of the Amalfi Coast
Risotto con Radicchio e Vino Rosso -Arborio Rice with Radicchio, Red Wine and Smoked Scamorza Cheese
Scallopine alla Sorrentino - Veal Cutlets with San Marzano Tomatoes, Proscuitto and Fresh Mozzerella
Tiramisu al Limoncello - Mascarpone, Lady fingers, Fresh Lemon and Lemon Liqueur

Wednesday:
April 27th, 2016
6:00 PM to 8:00 PM

The Brasserie
Salade d'Epinards Crus - Baby Spinach, Brie, Walnuts, Dried Cranberries and a Roast Pear Vinagrette
Steak Au Poivre - Ribeye Steak with a Brandied Green Peppercorn Sauce and Pommes Frites
Espresso Pot de Crème - Classic Baked Custard with Coffee and Chocolate

Wednesday:
May 4th, 2016
6:00 PM to 8:00 PM

Dishes that Made New Orleans
Oysters Rockefeller - Antoine’s 1899 Oyster on a Half Shell, Spinach and Parmesan
Gulf Shrimp Creole - Jumbo Shrimp with Tomato, the Creole Trinity and Dirty Rice
Pain Perdue - Creole Bread Pudding with a Rum Praline Sauce

Wednesday:
May 11th, 2016
6:00 PM to 8:00 PM

Carolina and the Deep Blue Sea
Swan’s Quarter High Hat Crab Cakes - Jumbo Lump Carolina Crab in a Tall Cake with Dill Tartar Sauce
Shellfish Pan Roast - Shrimp, Clams and Oysters with Local Bacon, Baby Leeks and New Potatoes
Bill Smith’s Atlantic Beach - Lemon Pie with Whipped Cream and a Saltine 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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