At The Fearrington House Restaurant, we often talk about how the smallest elements of a meal carry the greatest weight. The dishes may be the stars, but it’s the quiet, thoughtful touches—the bread, the butter, the amuse-bouche, the final petits fours—that shape how a guest feels at the table. These little luxuries set the tone before a menu begins and linger in memory long after the last bite.
Bread, for us, is never an afterthought. It’s a welcome, a gesture of care, the first sign that a guest is in good hands. Each roll is mixed, shaped, and baked with intention, the crust still warm when it arrives at your table. Paired with our Vermont creamery butter—slowly fermented for depth, churned to a delicate richness—it becomes its own small course, one guests often mention before anything else. There is something inherently grounding about bread and butter; it’s simple, universal, and yet deeply expressive when done well.
The amuse-bouche serves a different purpose. It’s a tiny surprise, a promise of what’s to come—a bite that introduces the chef’s voice for the evening. It might be something crisp and bright, or warm and comforting, or entirely unexpected. It’s a moment to pause, settle in, and discover the cadence of the meal ahead.
And then, at the end, come the petits fours. These little jewels are never merely dessert. They are a closing note, a gentle finale. They allow the meal to taper rather than end abruptly, giving guests a moment to savor, talk, reflect. It’s hospitality in its softest form: a gesture that says “stay just a little longer.”
Together, these details create the rhythm of the dining experience—small touches with big intention. They embody a philosophy we hold dearly: that true hospitality is found not only in the grand gestures but in the quiet ones. It’s the warmth of fresh bread, the elegance of a single bite, the sweetness of something delicate at the end. These moments tell guests that their experience matters, that their comfort matters, that they matter.
At Fearrington, we believe a beautiful meal is built from these foundations. They are the beginning, the in-between, and the farewell. Tiny luxuries, yes—but powerful ones that turn a dinner into a memory.
Bright, fresh, and beautifully expressive, the Glenelly Glass Collection Unoaked Chardonnay offers a clean, brilliant color with just a hint of green at the edge. On the palate, it’s crisp and refreshing, unfolding into classic Chardonnay notes—citrus, wildflowers, grilled nuts—all carried by a subtle mineral finish that keeps it elegant and vibrant.
This is a Chardonnay for those who want purity over oak: lively, textured, and incredibly drinkable.
Troy Revell says: “I had a chance to visit Glenelly on my honeymoon, and what a treat. Their lineup is one of the best values in all of South Africa—top to bottom. They also produce a high-end Cabernet blend called Lady May, which you can find on our House wine list. Highly recommend exploring this winery."
At only $18, this bottle is an exceptional value for everyday drinking, casual dinners, or anyone wanting to explore the bright, modern side of South African Chardonnay. ome by Galloway’s to pick up a bottle—or ask Troy what he’s pairing it with this week.
Join us on February 5th at 6pm for an interactive and educational session about a unique way to enjoy and learn about classic wines! Many of you have heard about sommeliers blind tasting wine and the mystique that comes with the skill set. We’re here to tell you it’s not that hard!
We all have similar physical abilities as tasters, it’s just a matter of being shown the mental pathways that wine professionals take when tasting selections. Join us!
Eric Asimov brings clarity and candor to the big questions facing wine today — from California’s quiet evolution to the influence of celebrity, wellness, and shifting values. A rare, grounded perspective from one of wine’s most respected voices.
🎙️ Watch the full episode on YouTube and 🎧 listen anywhere you get your podcasts.
