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. 

May 6th, 2015
6:00 PM to 8:00 PM

Chicago Steak Dinner
Traditional Shrimp Cocktail - With a horseradish sauce, chiffonade of lettuce, lemon wedge and a spice dusted rim
Pepper Crusted Strip Loin - With a bordelaise sauce and potato soufflé
Eli’s Cheesecake - With crème fraiche and fresh berries

May 13th, 2015
6:00 PM to 8:00 PM

Five Star New York Restaurant Classics
Escargot Bourgignone - Garlic Snail Stuffed Mushrooms
Magret De Canard - Duck Breast with a Ginger and Cassis Gastrique Blackberries and a Wild Rice Flan
Crème Brulee Le Cirque - Vanilla Bean, farm fresh eggs, cream and sugar

May 20th, 2015
6:00 PM to 8:00 PM

When the South meets Italy
Sweet Potato Gnocchi - With a sorghum, Rosemary and cinnamon butter
Pork Scaloppini Saltimbocca - With Country Ham, Asiago and Sage
Strawberry Panna Cotta - Local strawberries and Maple View Farms cream

May 27th, 2015
6:00 PM to 8:00 PM

Learning to use Knife Skills - This class will be geared toward learning, caring for and using cutting tools in the kitchen
Italian Antipasto Salad - With crostini, meat, local vegetables and cheese
Stir Fried Bucatini Lo-Mein - Oriental vegetables with traditional roman pasta
Mint Kissed Fruit Martini - With Grand Marnier syrup

June 3rd, 2015
6:00 PM to 8:00 PM

Old Fashioned Sunday Supper
Spring Spinach Salad - Peas, asparagus and heirloom tomatoes
40 Clove Roast Trussed Chicken - Free range local chicken with garlic and thyme
Peach Upside Down Cake - Baked in cast iron, with brown sugar, cornmeal and lavender.

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.

Home | Accommodations | Reservations | Specials & Packages | Events at the Inn | Area Attractions | About Us | Map & Directions
Our Gardens | Weddings | Cooking Classes | Massage | Contact Us | Photo Gallery | Guest Comments

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

Sitemap - Copyright©2008 Fuquay Inn - Fuquay-Varina, NC   -   Internet Marketing by