October 3, 2019 | Posted by Village

From October 4th to 6th, the chefs of Relais & Châteaux are taking part in the international Food For Change initiative to relay the essential message that combating climate change begins on the plate! Fearrington’s own Executive Chef Colin Bedford has created a tasting menu featuring the sunchoke. Visit Relais & Châteaux‘s Instants magazine article to learn more about this global movement. Go here to see what Chef Colin has to say about the lowly but delicious sunchoke. Chef Colin’s Sunchoke Tasting Menu will be available at the Fearrington House Restaurant October 4-6, 2019.

Food for Change
Sunchoke Tasting Menu
October 4-6, 2019

Amuse Bouche

First Course
Sunchoke Soup with Crab Salad
Apple, Hazelnut, Vanilla

Second Course
Sunchoke & Sherry Custard w Seared Striploin
Red Onion, Brioche, Brown Butter

Third Course
Ocean Trout with Sunchoke & Miso
Medjool Date, Smoked Pancetta, Chicken

Main Course
Maple Glazed Duck Breast with Seared Foie Gras & Port
Black Garlic, Ginger Bread, Sunchoke

Cheese
Local Cheese Croque Madame with Prosciutto
Mustard, Sunchoke, Apricot

Pre-Dessert

Dessert
Toffee & Apple Pie with Sunchoke & Seasalt Ice Cream
Four Spice, Caramel, Saltana

Valrhona Cœur de Guanaja Soufflé
Dark Chocolate, Vanilla, Whipped Cream

$150 per person
*Please note menus are subject to change

To learn more about the slow food movement and it’s vital importance, visit www.slowfoodusa.org