New Cooking Classes starting February 2026 from 6 to 8 PM.
Email jbyrne@fuquayinn.com for reservations
Please provide the number of people, names, phone number, email, and any if allergies
February 11th
February 18th
February 25th
March 4th
Cost: $85.00 per Class. $300 for all four Classes.
The upcoming classes will be taught by Chef Joe
Cooking Classes Menus
Tuscan Sunshine
Spinach Gnudi with a Garlic and Chianti Marinara, Basilica and Locatelli Romano
Drunken Pork with Roast Red Pepper Pesto, Delicata Squash and Pan Seared Broccolini with Garlic
Traditional Torta Della Nona
Lyonnaise a Rustic Cuisine
Salade Lyonnaise, lardons, fried eggs, and a garlic vinaigrette.
Magret du Canard with a blackberry gastric, haricot vert almandine, pommes pont neuf.
Crème brûlée framboise.
Valentine’s Day in France
Tenderloin Medallions Green Peppercorn and Brandy Flambé with Dauphinoise Potatoes and Glazed Baby Carrots with Mint
Poire au Vin, Bosc Pears in Spiced Beaujolais Gastric, and Chantilly Cream
New Orleans from the Ocean to the Bayou
Cajun Backwater Jumbo Crab Cakes and a Spicy Sauce Louis and Frizzled Red Onions
BBQ Gulf Shrimp with Dirty Rice, Sautéed Spinach and Garlic Crostini
Brennans World Famous Bananas Foster with Vanilla Bean Ice Cream
Spain: An Ancient Culinary Tradition 3/18/2026
Tapas Course
Tapas of Shrimp la Bravo with Artichokes and Tomato Tostada
Plato Principal
Roast Leg of Lamb with Rosemary, Garlic and Sangre de Toro Pan Jus, with Grilled Zucchini, Yellow Squash and Creamy Manchego Polenta
Postre
Caramel Flan with Orange Liqueur, Orange Zest and Fresh Seasonal Berries
Napa Valley
Napa Valley is famous for its worldclass wine, and its food scene thrives on farm-to-table freshness,
featuring local produce, artisanal cheeses, fresh oysters, high-quality steaks, wood-fired pizzas, and elevated
burgers, all influenced by French, Italian, and Spanish flavors. Proximity to the Pacific means excellent fresh oysters, crab, and other seafood. Wine & Cheese Pairings are a must-do,
combining local wines with regional artisanal cheeses. Known for premium steaks and elevated takes on American classics, like gourmet burgers.
A Chef’s Selection of Cheese and Wine with Water Crackers and Balsamic Fig Jam Pan-seared Escargot with
Beaujolais, Gilroy Garlic Butter, Jerez Sherry, Fresh Italian Parsley and Tomato Vinaigrette Crispy Veal
Paillard with Wilted Arugula, with a Chardonnay Pommery Mustard Cream Sauce, and Blistered Red Grapes
Meyer Lemon Tart with Chantilly Cream and Fresh Mint
Cooking Classes Photos
