The warm chocolate soufflé has been a staple at The Fearrington House Restaurant since Chef Edna Lewis took over the kitchen.
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 Spice Bangla | 2019-03-02 16:44:23 |  4,994,349 Views |
The Best Chocolate Soufflé You'll Ever Make
I chose to maintain the character and charm of the dish by using only Valrhona chocolate and making this classic dessert gluten-free.
Enjoy this delicious chocolate soufflé recipe!
Chef Colin Bedford’s exceptional menus have won over Fearrington House’s loyal guests and garnered rave reviews including The Fearrington House being ranked #2 nationally among the 40 Best Hotels in the South #5 in the U.S. and #24 among the 100 Hotels in the World (Condé Nast Traveler) one of the World’s Best Hotel Destinations (Condé Nast Traveler) and a local Gold Medal restaurant in 2011 and 2012 (Raleigh News & Observer). The Fearrington House Inn and Restaurant is also one of two inn and restaurant combinations in the U.S. to receive the Forbes Five-Star and AAA Five Diamond awards each with a total of 10 stars and 10 diamonds. In 2012 Chef Bedford was named a Relais & Chateaux Grand Chef and was invited to cook at the annual Relais & Chateaux Grand Chef Dinner held in London England in April 2013. Chef Bedford was also a James Beard semifinalist for Best Chef in the Southeast in 2014. In his six years as Executive Chef at Fearrington House Chef Colin Bedford has tirelessly shaped all aspects of culinary offerings: including large-scale wedding receptions; cookbook author luncheons and evening events with traveling chef/authors; gastropub fare at the casual restaurant The Fearrington Granary and our beer garden Roost; individual room service; and most notably at The Fearrington House one of the most venerable farm-to-fork restaurants in the South. Chef Bedford’s menu inspirations are a fusion of the storied culinary traditions of the American South locally sourced ingredients his own English roots and last but not least his genius for technique and flavor. Chef Bedford is equally adept at directing the creation of homemade jams and house-cured meats baking bread and growing microgreens while foraging for herbs and figs on the Fearrington property. His job encompasses a range of responsibilities including sourcing local hams and rabbits and finding and devising menus that feature exotic ingredients. Under Chef Bedford’s leadership the house has benefited from an unprecedented level of collaboration not only between the kitchen staff but also with the wait staff and wine staff. For example when each seasonal menu is created – with Chef Bedford working with his top lieutenants Executive Sous Chef Tom Whitaker and Sous Chef Tom Card as well as Wine Director Max Kast – the entire restaurant team takes part in a full day of training and feedback with Chef Bedford leading the charge. Background Anyone who has spoken to Bedford 34 would quickly guess that he grew up in England. Bedford’s culinary interests began at an early age he says when he was enamoured of his mother’s home baking and helped his father water the vegetable garden. After graduating from Yeovil College in Somerset with a degree in hospitality he took his first full-time job in 1996. He apprenticed at The Castle Hotel a Norman fortress built in the 12th century where he worked under esteemed British chef Phil Vickery. The Castle like Fearrington is a family-owned business known for training up-and-coming chefs. In 2000 Colin moved to Canada and began working at The Prince Of Wales Hotel a Four-Diamond CAA/AAA a la carte dining and conference/catering facility in Niagara-on-The-Lake Ontario. He was soon promoted to the position of Junior Sous Chef where he was introduced to farm-to-table cuisine and realized that as he says “simplicity is the key to maximizing flavors.” Among Chef Bedford’s Accomplishments Chef Bedford was recruited to The Fearrington House in 2005 as Executive Sous Chef. He became Executive Chef in 2008 and has transformed culinary programs throughout Fearrington Village and taken the cuisine at The Fearrington House Restaurant to the next level.
