At Fearrington, cooking seasonally isn’t a trend—it’s the foundation of how we think about food. Seasonal ingredients simply taste better. When we build a dish around what’s naturally at its peak, the flavors are brighter, cleaner, and more expressive. You can taste the moment you’re in.
Seasonal cooking is also practical and thoughtful. It supports local growers, reduces unnecessary sourcing, and ensures that ingredients arrive fresh rather than forced. Winter produce behaves differently from summer produce, and we embrace that. Cold-weather vegetables want to be roasted, braised, caramelized; spring ingredients want to be treated lightly. Letting the season lead us ensures balance and integrity in every dish.
There’s a certain artistry in this approach too. Restrictions—only what’s in season—spark creativity. Our chefs develop menus that could only exist right now, in this particular month of the year. That makes each visit unique, and each menu personal.
Ultimately, we cook seasonally because it allows us to create food that feels honest. It connects the plate to a moment in time, and it gives guests something that can’t be replicated out of season or out of place. To us, that’s what makes a meal memorable.
Here, the season isn’t just inspiration—it’s the story we tell, one dish at a time.
A generous winter red with depth and character, this blend of Cabernet Sauvignon, Syrah, and Merlot spends 18 months in French oak, giving it both richness and elegance. Lively notes of red cherries, red currants, mulberries, and blackberries lift from the glass, brightened by subtle floral aromatics. On the palate, it’s dark and inky, yet softened beautifully by hints of bitter chocolate and balanced, moderate tannins.
A wine like this shines in cooler months, when full-bodied reds feel especially comforting and satisfying.
Troy Revell says: “In winter, I always reach for reds with depth and warmth, and Farm Worker Red has exactly that. It’s bold, generous, and perfect for a chilly evening.”
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.
