On Monday, October 13th, four great culinary talents will come together under one roof at The Fearrington House to create a special tasting dinner in honor of the 60th anniversary of Relais & Châteaux, the worldwide collection of fine hotels and gourmet restaurants. The ticketed event is the first in a season of great culinary happenings throughout the fall at Fearrington Village, an elegant Southern retreat near Chapel Hill.
Grands Chefs Raymond Blanc and Gary Jones, and Master Pastry Chef Benoit Blin, of Le Manoir aux Quat’ Saisons, a two Michelin star Relais & Châteaux property in Oxfordshire, England, will join Fearrington Grand Chef Colin Bedford to put together an exquisite tasting menu with wine pairings. The dinner is part of a series of one-of-a-kind dining experiences that will take place throughout North America, where 60 Relais & Châteaux chefs will create more than 30 unique dinners to celebrate the “art de vivre” that has inspired Relais & Châteaux for the past 60 years.
The chefs from Le Manoir and Fearrington will prepare alternate courses, with pairings by Fearrington Wine Director Maximilian Kast. The dinner will finish with a special 60th anniversary cake that is a collaboration of both culinary teams.
Raymond Blanc is recognized as one of the finest chefs in the world. His significant influence on British cuisine has brought scores of awards, as well as decades of critical praise and glowing admiration from fellow professionals and food lovers.
“When I was studying to be a chef in England, I left for the U.S. before having a chance to visit Le Manoir aux Quat’ Saisons” said Colin Bedford. “To have the opportunity now, 20 years later, to work with Raymond Blanc’s team here at Fearrington, is surreal, and one of the highlights of my career.”
Tickets for The Fearrington House 60th Anniversary event are $385 per person and include a champagne reception, tasting dinner, wine pairings, a special gift, service and tax. The Fearrington House Inn is also offering a Relais & Châteaux 60th Anniversary overnight special. For reservations and information, call 919-542-2121 or visit www.fearrington.com.
The Fearrington House will hold several other culinary events throughout the fall, including dinners with James Beard winner Sean Brock, chef at McGradys and Husk, on October 29th, to celebrate his first book, Heritage, and Gabrielle Hamilton, chef/owner of New York City’s Prune on November 2, in connection with her new book, Prune. Both events are part of the “Cooks & Books” series held at Fearrington and will feature samplings from the book, drinks, a reception with the chef and a signed copy of the book.
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