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Fearrington House Restaurant Restaurant Review: The centerpiece of Fearrington Village, this beautiful restaurant draws visitors from all over the country to partake of chef Colin Bedford’s fare. Fearrington House sponsors several weekend-long cooking lessons where you can stay at the adjoining inn and pick up some of Bedford’s techniques. Or you can let Bedford do the cooking. His attractively arranged plates do full justice to his inspired flavor combinations. Depending on the season and the chef’s inspiration, first course options could include rosemary-cured venison with pistachio butter and aerated bitter chocolate or turnip and vanilla soup with hazelnut financier, truffle and soy bubbles. More substantial openers include smoked sweetbreads with melted onions and honey mustard or mushroom ravioli with garlic custard. Main dishes range from sorghum-glazed duck breast to butter-poached lobster with spiced pumpkin velouté. Among the exotic sounding sweets, you may find Meyer lemon and ricotta mousse with pawpaw sorbet, but no one touches Fearrington House’s signature dessert, the hot chocolate soufflé with chocolate sauce, on the menu for 30 years to honor Edna Lewis, the chef from 1983-84. The artful food is complemented by a notable wine cellar, overseen by the inn’s wine director, Max Kast. Fearrington House boasts one of the area’s most polished waitstaffs. Wine dinners, offered several times a year, are always special treats.