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TASTE OF THE TOWN

Fearrington House
Originally from southwest England, Colin Bedford came to the Fearrington House in 2005 and became its executive chef in 2009. His longtime interest in farm-to-table cuisine has resulted in Fearrington House’s commitment to serving only non-endangered seafood species from sustainable sources, as well as its recognition as the only AAA Five Diamond restaurant in the country to be Green Certified by the not-for-profit Green Restaurant Association.

Colin Bedford – Photo By Sarah Matista

“At the farmers’ market, there is such an abundance of beautiful vegetables that would almost be a crime to cook, as they all taste 10 times better than commercially grown. So the whole idea behind this dish is to let the vegetables speak for themselves. Just slicing the vegetables really thin and marinating them in a dressing with fresh herbs is the only way to go. … This is a great foundation recipe, so people can understand the concept and then change and develop the recipe to suit themselves. To me, that’s the most rewarding aspect of giving a recipe: when people understand it and are confident about changing it.” – Colin Bedford

Vegetable Escabeche

Ingredients
1 red onion
3 sticks of celery
1 fennel bulb
2 carrots
1 piece of pumpkin or squash
2 red peppers
2 yellow peppers
2 green zucchini
2 yellow squash
1 bunch cilantro
1 orange, zested
2 limes, juiced
1 cup olive oil
1/2 cup sherry vinegar
2 tablespoons honey
1 tablespoon crushed coriander

Procedure
Thinly slice vegetables and chop cilantro and combine in a bowl. Combine the oil, vinegar and honey. Add the zest, juice and coriander. Pour oil mixture over vegetables and let marinate at room temperature for one hour before serving.