Four grand chefs cooking up one dinner
08/18/2014 2:58 PM
08/18/2014 3:39 PM
The Fearrington House Restaurant is marking the 60th anniversary of Relais & Châteaux, an exclusive association of luxury hotels and restaurants of which it is a member with a special dinner on Oct. 13.
Fearrington’s executive chef Colin Bedford will be joined by chefs Raymond Blanc, Gary Jones and Benoit Blin from the Belmond Le Manoir aux Quat'Saisons in England. All four chefs are grand chefs, the highest honor a chef within Relais & Châteaux can receive.
In 2012, Bedford became one of only 21 grand chefs in the United States.
The evening will start with champagne and hors d’ oeuvres on the garden terrace, followed by a tasting menu dinner. The menu will be as follows:
Amuse bouche: Terrine of beetroot and horseradish sorbet.
First course: Carolina Moon cheese, truffle, apple, hazelnuts and sunchoke.
Second course: Crab, pink grapefruit, celery and caviar.
Third course: Poached lobster, braised Heritage Farms pork, sweet potato and apple butter.
Main course: Roast venison, autumn vegetables, quince sauce Grand-Veneur.
Pre-dessert: Seasonal pear almondine, ginger sauce and caramel croustillant.
Dessert: “Bounty” coconut chocolate textures, Nyangbo chocolate grand cru.
Finale: A 60th anniversary cake.
Tickets for this event are $385 per person and include champagne reception, dinner, wine pairings and a special take-away gift
For reservations, call 919-542-2121. For overnight stays ask about Relais & Chateaux 60th Anniversary overnight special when booking. Info: fearrington.com.
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