I had the pleasure of trying Chef Colin's
Chanterelle Risotto with Carolina Moon Cheese, Foie Gras and Apple Espuma,
at the recent Star Chef's Rising Stars Carolina's in Charleston, SC.
Not only that, US FOODS supplied the key ingredient, Chanterelle Mushrooms.
The season was coming to the end and to make sure the Chef was covered,
I also sent him Hedgehog mushrooms. He was able to use both in his dish and was
very pleased that we took care to ensure a great event by supplying him with both.
Just another reason...
Fearrington House
First Course
Julian Goats Cheese with Pine Pickled Beets & Port Ribbons
Pine Nuts, Pole Beans, Horseradish, Frisée
Buttermilk Fried Oyster with Cheshire Pork Prosciutto & Globe Artichokes
Sunchoke, Green Olive, Passionfruit, Lemon Vinegar
Turnip and Vanilla Soup with Hazelnut Financier, Truffle & Soy Bubbles
Pear, Madeira, Beech Mushroom, Watercress
“Ham & Eggs” – Pressed Local Ham Hock with Quail Egg
Beluga Lentils, Pineapple, Curly Parsley, Brioche
Rosemary Cured Venison with Pistachio Butter & Aerated Bitter Chocolate
Orange, Fennel, Pearl Onions, Mâche
Shrimp with Red Wine Braised Salsify, Quinoa, and Honeycomb
Apple, Ice Lettuce, Elderberry Capers, Lemon
Second Course
Smoked Sweetbreads with Melted Onions & Honey Mustard
Raisins, Butternut Squash, Black Barley, Pork Crackling
Skate with Vanilla Couscous, Kohlrabi & Champagne Sabayon
Broccoli, Grapefruit, Edamame, Brussels Sprouts
Mushroom Ravioli with Garlic Custard & Parsley Root Cappuccino
Maitake Mushroom, Walnut, Leeks, Red Russian Kale
Herb Mousseline Wrapped Pheasant with Smoked Confit Ragout & Parkin
Medjool Date, Turnip, Celery, Thyme
Seared Foie Gras with Rosemary “Crumpet” & Muscovado Sugar Streusel
Celery Root, Matsutake, Romanesco, Huckleberries
Sea Bream with Roasted Chestnuts, Truffle & Apple Butter
Cardoons, Squash, Garlic, Samphire
Main Course
Seared Lamb Loin with Potato Pavé & Pine Nut Crumble
Rutabaga, Thumbelina Carrots, Madeira, Garlic
Sorghum Glazed Duck Breast with Sunchokes & Preserved Blackberries
Red Cabbage, Duck Leg, Cauliflower, Baby Carrots
Heritage Farms Pork Tenderloin with Applewood Smoked Bacon & Cider
Sweet Potato, Quince, Cippolini, Swiss Chard
Roasted Striped Sea Bass with House Cured Bacon & Butternut Squash
Kale, Mushrooms, Pencil Leeks, Maple
Butter Poached Lobster with Spiced Pumpkin Velouté
Tapioca, Brussels Sprouts, Pecans, Sherry
Glazed Beef Striploin with Calvander Beignet
Beet, Savoy Cabbage, Salsify, Bay Leaf
Roasted Spaghetti Squash with 62 Degree Farmers Egg & Black Truffle
Sweet Potato, Fiscalini Cheese, Butternut Squash, Red Pearl Onions
John Dory with Seafood Mousse, Potato Purée & Gewürztraminer
Black Truffle, Yuzu, Fennel, Broccoli
Dessert
Mutsu Apple Crumble with Brown Butter & Sea Salt Ice Cream
Vanilla, Fudge, Walnut, Verjus
Pumpkin & Orange Tart with Bitter Chocolate
Caramel, White Chocolate, Four Spice
Meyer Lemon & Ricotta Mousse with Pawpaw Sorbet
Coconut, Yoghurt, Granola, Meringue
Valrhona Cœur de Guanaja Chocolate Soufflé
Hot Chocolate Sauce, Whipped Cream
A Selection of Artisan Cheeses
House made Chutney, Apricot & Oatmeal Bread
89 for three courses, 99 for four courses
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