Cooking Classes at the Inn

Tuesday's 6:00 PM to 8:00 PM
(see schedule below)

Cost: Prices vary depending on Class type. Please see below.

The upcoming classes will be taught by Chef Sharon Morf
(See more info below)
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
 

Baking Classes
$90 for all 3 classes or $35 per class.  No dinner offered for cake baking classes!
Tuesday:
June 15 , 2010
6:00 PM to 8:00 PM		 Creative Cupcake Sensations
While cupcakes have been around since the late 18th century, until recently they were usually considered children's fare...but no longer! Today's cupcakes can be elegant or whimsical and are frequently served at weddings and other adult celebrations. Named for the amount of ingredients used to make them: a cup of flour, a cup of butter, and a cup of sugar, cupcakes are great because they are an indulgent treat but not a diet breaker.
Chef Sharon Morf
Tuesday:
June 22 , 2010
6:00 PM to 8:00 PM

Introduction to Cake Decorating
Take the first step into the wonderful world of cake decorating! In this introductory class, you will learn how to smoothly frost a cake with butter cream icing. Learn basic piping skills such as stars, shells, drop flowers, leaves and more. By day's end, you'll have a lovely decorated cake to take home and enjoy with your family. Join Chef Sharon Morf as she guides you through this cake decorating process.
Tuesday:
June 29 , 2010
6:00 PM to 8:00 PM

Chocolate Cakes: Plain to Fancy
Join Chef Sharon Morf as she shares her great depth of knowledge for everyone's favorite ingredient in some surprising and delicious new ways. Class menu consist of a flourless Chocolate Cake, Chocolate Raspberry Devil's Food Cake and Chocolate Peanut Butter Cake.

Cooking Classes
$45 per class or $200 for all five classes.
Tuesday:
August 3 , 2010
6:00 PM to 8:00 PM

Beef Carpaccio with Arugula, Toast Points, Garlic Aioli and Summer Vegetables.
Tuesday:
August 10 , 2010
6:00 PM to 8:00 PM		 Summer Fruit Pies, Tarts and Cobblers.
Tuesday:
August 17 , 2010
6:00 PM to 8:00 PM		 Caribbean Faire; Coconut Shrimp, Grilled Pineapple, Mango Salsa and Summer Vegetables.
Tuesday:
August 24 , 2010
6:00 PM to 8:00 PM		 Cool Summer Salads with local Goat Cheese, Brie en Croute and grilled meats.
Tuesday:
August 31 , 2010
6:00 PM to 8:00 PM

Mastering Fish Cookery and Sauces: Grilling, Roasting, Pan-Seared

Side dishes served to compliment main dishes.
About Chef Sharon Ricks

Cooking has always been a passion for Sharon Morf. She has pursued her lifelong appreciations and has earned an Associates Degree in Culinary Arts from Wake Technical Community College. She has spent much time exploring local food markets and discovering wonderful regional produce and cuisines. She has traveled the world to unearth many new tastes. An endless, curious imagination and passion for food and entertaining was only the start to what has grown into an esteemed reputation for the sublime. This in-depth knowledge of ingredients and methods has influenced the menus she has created while becoming a Chef. Chef Sharon’s culinary style combines elegance with simplicity, together providing each customer with a truly memorable event. She believes in a hands-on approach to teaching customers of any age. “It’s the only way to build confidence in cooking,” says Chef Sharon. The classes are fun and interactive, while being educational. It’s all about turning the ordinary into something extraordinary.

Bon Appetite!

For Class Recipes - click here   -    For more Class Photos - click here
Chicken Wellington
Chicken Wellington
with Roasted Winter Vegetables
Chef Sharon Morf
Chef: Sharon Morf

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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