Some of the greats of our food world gathered to welcome Hugh Acheson from Georgia as a guest chef at the Fearrington Granary. (You may know him as a judge on Top Chef this season. He's also a James Beard nominee.) He and Fearrington Chef Colin Bedford cooked recipes straight from Acheson's new cookbook, A New Turn in the South: roasted carrot and beet salad with feta, pulled parsley and cumin vinaigrette; Frogmore stew; braised quail with leeks, dates and cider; and pear and pecan flip cake. Fearrington Wine Director Max Kast selected the wines.
The only thing better than the food was perhaps the company. I sat with Moreton Neal, who founded La Residence at Fearrington Village in the 1970s. It was fun to listen to her reminisce with Bill Smith, the chef at Crook's Corner who once worked with Moreton at La Res. Writer and UNC professor Randall Kenan also joined us at our table, and Acheson even came out at one point to relax and discuss how he left his native Canada and fell in love in with the South and its food.
It's a good match, for sure.
Check out our slideshow of photos from the event, taken by Fearrington's Sarah Matista.
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