Featured Participants

Fearrington House with LUTUM Wines

 

LUTUM Wines

LUTUM was born from a shared vision between Bill Price, entrepreneur and owner Price Family Vineyards, and winemaker Gavin Chanin. Their wine focuses on small-production, single-vineyard Pinot Noir and Chardonnay from prime vineyard sites in California. The name LUTUM is Latin for dirt or soil, referencing their mission to make wines that express these great sites, with little to mask the vineyards’ natural character. Together, they are the Bards of LUTUM.

Bill Price is proprietor of Classic Wines and Price Family Vineyards—including ownership of Durell Vineyard, Trip Vineyard, DuPont Vineyard, One Sky Vineyard, Walala Vineyard and Gap’s Crown Vineyard. The Classic Wines portfolio includes Buccella, Head High, LUTUM, Kistler and Three Sticks. Price is chairman of Gary Farrell Winery.

Gavin Chanin is winemaker for LUTUM. He was named one of Forbes’ “30 under 30” in 2011, a “winemaker to wtch” by San Francisco Chronicle in 2012, one of Food & Wine’s “winemakers of the year” in 2012, and was featured in Wine Enthusiast magazine’s “40 under 40” tastemakers in the wine industry for 2013. A recent article in Wine & Spirits prominently featured Chanin as a leader in “the shape of Chardonnays to come.”

www.lutumwines.com

 

 

The Fearrington House Restaurant

The intimate dining rooms within the white-columned Fearrington House, a member of Relais & Chateaux, have welcomed guests for thirty years. It's here that Executive Chef Colin Bedford continues their commitment to http://www.fearrington.com/house/lib/images/restaurant_slides/image11.jpgexceptional farm-to-fork cuisine. The menu constantly changes with the seasons and reflects the extensive planning efforts of Chef Bedford in collaboration with local farmers and Sommelier Paula de Pano. Bedford's signature dishes include Wild Garlic Carolina Gold Risotto with Apple & Vanilla Jam, Roasted Beef Tenderloin with Boulangère Potatoes & Thyme Sauce, and for dessert, the legendary Hot Chocolate Soufflé, introduced by Edna Lewis in 1983. They are pleased to be the only AAA Five Diamond restaurant in the U.S. to beGreen Certified and to have been ranked a top 50 restaurant in the US, based on more than two million reviews by OpenTable diners. 

Executive Chef Colin Bedford has an exceptional menu that has won an avid following and critical acclaim. In addition to helping Fearrington House Restaurant become ranked No. 3 Small Hotel in the US and a Gold Medalist restaurant in 2011, Bedford is one of the chefs from the Southern US in the acclaimed Relais & Chateaux’s book: 85 Inspirational Chefs. Colin grew up in the Southwest of England and his culinary interests started at an early age. He officially started his culinary career at Yeovil College in Somerset, earning a diploma in Hospitality. After college, he moved to Tauton (UK), where he apprenticed at The Castle Hotel, a family-run luxury property, and famous for fostering up-and-coming chefs. From The Castle, Colin jumped the Atlantic to the Prince of Wales Hotel in Ontario, Canada, where he became Executive Sous Chef. Arriving at Fearrington in 2005, Bedford became Executive Chef in 2008 and has since spearheaded so many great accomplishments.

www.fearrington.com/house/restaurant.asp

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