The Fearrington House is offering the next in its series of Culinary Arts & Letters dinners  with special guest Colman Andrews.

Andrews, one of the founding editors of Saveur magazine, has won six James Beard awards for his cookbooks and food writing. He is now editorial director for The Daily Meal, a food and drink website and online forum.

The theme of the March 4 meal is "Four Courses from Four Books from Colman Andrews." Chef Colin Bedford will be cooking dishes from some of Andrews' books: "Saveur Cooks Authentic American," "Saveur Cooks Authentic Italian," "Catalan Cuisine" and "The Country Cooking of Ireland."

The March 4 dinner costs $125 per person. Andrews' cookbooks also will be available at a 25 percent discount  Call 542-2121 for a reservation.

The Fearrington House is located in Fearrington Village, a residential and commercial development off Highway 15-501 between Pittsboro and Chapel Hill.

Fearrington House has announced its special dinners for the entire year. Seats at these events sell fast so you might want to reserve now. Fearrington House's wine director Maximilian Kast is the series host and menus are planned by executive chef Colin Bedford. Here is the line up:

• Jan. 16, a dinner featuring Sparkman Cellars wine and guest chef Charlie Deal of Chapel Hill's Jujube and Durham's Dos Perros.
• Feb. 20, Fullsteam Brewery beer dinner with brewery owner Sean Wilson.
• March 20, a dinner featuring wines chosen by Thomas Meunier with Authentique Vin Imports. The wines will be from Burgundy, Bordeaux and the Loire Valley regions of France.
• April 10, Elk Cove Vineyards wine dinner with winemaker Adam Campbell.
• Sept. 28, Blackbird Vineyards wine dinner with vineyard owner executive Paul Leary.
• Nov. 13, Perception Winery wine dinner with winery founder Mark Ray.

Each dinner costs $125 per person. Each dinner starts at 7 p.m. but is preceded by a reception at 6 p.m. To make a reservation, call 542-2121.

For more details, go HERE.
 

Colin Bedford, executive chef at The Fearrington House, will be cooking this Thursday night at 3Cups. There are still 11 spots available for the event.

It costs $25 per person for three courses and dessert. The courses include:

• goat cheese panna cotta with elderflower jelly, crab salad, beet and vanilla chutney.
• house-smoked mahi with fennel salad, jasmine raisins, red onion jam, raspberry and chive creme fraiche.
• bacon-wrapped shortrib with tomato salad, blue cheese mayo and crispy shallots.
• for dessert, lemon possett with earl grey tea and rosemary shortbread.

Call 968-8993 for a ticket.