Plan your gatherings & celebrations from engagements to send-offs.
Casual family style to formal plated meals – breakfast, lunch & dinner.
Wine, beer, mixed drinks, mocktails, non-alcoholic options.
Cake flavors, soaks, icing, decorations, gluten-free, classic to modern.
Local chef John Tate started his fine dining career as a banquet cook at The Umstead Hotel in Cary. He spent fifteen years training under chef Jim Anile, first at the Siena Hotel’s Il Paleo Restaurant in Chapel Hill, then at Revolution Restaurant and L’Uva Enoteca in Durham. Chef Tate started working at Fearrington House in 2014 as Banquet Sous Chef, and now heads the weddings and special events catering department as Banquet & Events Chef.
Kara’s Dad started teaching her to cook pancakes when she was two, sparking a long love affair with all things bread, chocolate, and pastry. She graduated from Johnson and Wales with a Bachelor’s in Baking and Pastry Arts in 2021 and has worked at Fearrington since. Unlike many cake designers, she started in cake first, and then discovered a love of art second; paint is her favorite art medium. Kara thinks of cakes as delicious art pieces.
Troy comes back to Fearrington as Wine & Beer Director after a brief stint here in 2019. He is a Certified Sommelier and has run Wine Spectator award-winning wine programs all around the Triangle, including at Bin 54 Steak & Cellar and at the Umstead Hotel & Spa. Troy works with staff to build a positive environment where guests can feel comfortable and well taken care of. His love of food, wine, and people is the driving force in his career.
I have nothing but amazing things to say about Fearrington. Every part of the village feels like a fairytale, it’s full of life and color. The Fearrington team is absolutely OUTSTANDING, they truly have it down to a science. Gilda, Fearrington’s event planner, is a machine. I’ve never seen one human manage to be in so many places at once. She is all business but cool, calm and collected at the same time. – Fearrington Newlyweds
