Culinary Class with Chef Colin Bedford at Fearrington House Inn – Corn Soup with Seared Scallops

Happy weekend to you!  If you read my last post about Fearrington House Inn and Restaurant, you will know that we traveled to this lovely Relais & Chateaux property outside of Chapel Hill, North Carolina to attend one of their Culinary Retreats and Cooking Classes in August.

These Culinary Retreats are offered four times a year and are conducted by Executive Chef Colin Bedford.  His Executive Sous Chef, Tom Whitaker, also assisted with our class.  We attended the Seafood Cooking Class which was of particular interest to me.  Being a somewhat marginal fan of fresh fish, I was hoping to find ways to prepare fish that would make me inspired to prepare it more often.  I believe Chef Bedford might have achieved that! 🙂

I was excited to be able to work with Chef Bedford in the kitchen.  His formal culinary training was in England.  He also worked at a Michelin Star restaurant in the UK before leaving to pursue his career on this continent (more on that next week).

The food that we had experienced at dinner at the Fearrington House Inn the evening prior to the class was truly exceptional.  The presentation of the dishes was beautiful and the flavors outstanding.  I have to admit that I have missed dishes that are prepared with this level of technique and sophistication.  While I enjoy using and preparing fresh and local ingredients in a simple manner, I have found that many restaurants are now preparing food that is less complicated and often times, less than exciting.  Technique is still important in preparing great food, regardless of whether it is local or not.

We go out for dinner primarily to have a meal that either has ingredients that I cannot get or am not able (or willing) to prepare at home.  That will usually involve dishes that are more creative and more time consuming to prepare.  It is about the quality of the ingredients, but in addition, it is also about the technique in preparing them.

No matter how much you think you know in the kitchen, you can always learn something from talented chefs.  I took away quite a bit of knowledge and some very helpful hints from this cooking class that will definitely enhance my culinary skills at home.  I also think that you become inspired and empowered when you work with chefs in their kitchen.  It is how most chefs learn to do what they do; they train with other chefs.

One of the tips that Chef Bedford shared is something that I do mention when I have a complicated recipe on my site.  Prepare things ahead of time and do it in steps.  Creating a more difficult dish becomes easier when you break it down and prepare one element of the dish at a time.

We went through the entire preparation and cooking process for four dishes during this class from filleting the fresh fish to making all of the components and then plating the dishes.  It’s always nice to see the chef’s ideas on making food beautiful.  Plating it perfectly is part of that beauty in the final presentation.

 

I find that it is also far easier to learn to do something when you experience it hands on.  I was somewhat intimidated by making fresh pasta until I attended a pasta making class.  When you watch someone do it and you are able to see the technique and feel how the dough is supposed to feel in your hands before you roll it out, it becomes easier to do on your own.  It’s all about learning the technique.

All of the dishes we prepared in the class had several components.  We had three seafood courses and a dessert that we enjoyed tasting in the dining room after a long morning and early afternoon in the kitchen.  It was tough work standing for hours in that hot kitchen!  You really have to love what you do and be dedicated to be a chef.  I am always reminded of that when I have a dinner party and prepare lots of dishes and cook for several days in a row.  It’s not easy making all of that food!

One very important cooking tip that is critical when preparing seafood or any other meat in a sauté pan, is to have that pan really hot.  Don’t be afraid to crank up the heat.  If you want to achieve restaurant quality preparations in your own kitchen, this is essential.  Watch how the fish starts to cook on the one side.   You can see as it starts to brown and begin to cook through the flesh.  Leave it alone until it has a nice sear.  Then turn it to finish it on the other side.

 

One of the dishes we learned to make at this class (and one of my favorites) was a Local Corn Soup with Apple & Bacon Remoulade and Smoked Scallop.  Chef Bedford has allowed me to share that recipe with you.  There are a few steps involved in making this dish, but you will  knock your own socks off if you do take the time to make this at home.  The flavors in this dish were luscious and it makes for a truly elegant and impressive presentation.  If you hurry, you may still be able to find some local corn before the first frost hits!

Chef Bedford smoked his scallops prior to searing them for this dish.  If you skip the smoking process (which I plan to cover at a later date), just be sure to sear them properly and season them well in the pan before plating them in the dish.  A little butter and a few herbs thrown in at the end will give you the layer of flavors that you want to recreate at home.

I highly recommend attending one of the Culinary Retreats and Cooking Classes at Fearrington House Inn. It is a very special two days in a beautiful part of North Carolina.  In addition to experiencing some incredible food and wine, you will gain invaluable experience that you can use at home in your own kitchen.

I will have an interview with Chef Bedford next week and will share another one of his recipes with you then.

Have a great weekend!

 

Note – When searing food at very high temperatures (500 degrees or more), be sure to use pans that are made of stainless steel or enamel coated cookware like Le Creuset.  Some non-stick coatings can release can release harmful carcinogens when they are heated to very high temperatures.  They have also been linked to potentially causing early menopause in women.

* Disclosure – I attended the culinary retreat as a guest of The Fearrington House Inn.  I have not been paid to write any of these posts. The opinions I express regarding the property and the class are my own.