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The Fearrington Plate – May 1, 2025
FROM THE FEARRINGTON HOUSE KITCHEN
Chef Paul Gagné’s Oil-Poached Shrimp is a stunning start to the tasting menu at The Fearrington House. Featuring North Carolina shrimp, this dish is bright and bold with burnt lemon & garlic, a silky smoked paprika aioli, and a touch of Meyer lemon and crème fraîche. It’s a perfect balance of fresh, crisp spring flavors that highlights the best of our coastal ingredients. A refreshing and elegant first bite! Reserve a table.
SANCTUARY ‘DOUBLE BARREL’ RED BLEND, OUTER BANKS, NORTH CAROLINA, 2019
“Sanctuary makes absoutely zero sense to a trained wine professional. Not only North Carolina, but Coastal North Carolina?? Vignernon John Wright took family land and said I want to give this a shot. Turns out he’s one of those genius people that would succeed at anything anywhere and he and his team have made it work in Jarvisburg. They planted over 30 different grapes and make all kinds of different styles, unafraid to fail to find workable solutions. Double Barrel is a blend of Tannat and Petit Verdot, two grapes that show all kinds of promise in both Virginia and North Carolina for producers willing to branch out into relatively unknown varieties. Full bodied, dark fruited, smooth on the back end, all from a very unexpected locale”
– Troy Revell
Buy a bottle here.