Serenbe Style and Soul

with Marie Nygren

Monthly Archive: July 2010



July 2010



Southern Chef Series with Ford Fry

Written by , Posted in cooking demo, Ford Fry, JCT kitchen, Serenbe Farms, Southern Chef Series

A wonderful day in my kitchen with Ford Fry and a lovely group of guests! I love the Chef series not only for the great food but a get together with a small intimate group is one of my favorite things.

Not only was Ford down to earth and charming but he brought along some truly amazing recipes- Paella, Smoked goat cheese, Pimento cheese, Soft Shelled Crab salad and the best Banana Pudding with homemade Vanilla wafers!

 This time our group was made up of several couples which has been different than previous times. The energy in the room and the instant camaraderie between everyone made for a very special weekend!

Please click Southern Chef Series with Ford Fry to share our wonderful day in pictures.

For a perfect summer salad, here is Ford’s recipe for a Farm Salad of the Moment with “Wooden bowl” dressing.

This salad is whatever looks good at the farmer’s market. It could be anything from: greens, radish, sungold tomatoes, thinly sliced fennel, definitely whole fresh herbs (delicate herbs), beets, raw corn, interesting carrots, shaved celery, boiled farm egg, etc.

“Wooden bowl” dressing

  • 1 clove fresh garlic
  • 1 Tbs. Dijon mustard
  • 1 each Meyer lemon (zests and juice)
  • 2 Tbs. GOOD red wine vinegar
  • 5 Tbs. EVOO
  • Kosher or Grey salt
  • Freshly cracked black pepper
As in a Ceasar salad, begin by forking the garlic clove until finely smashed. Add the mustard and make a paste. Add the Meyer lemon juice, zests, and vinegar and mix well. Slowly, while mixing, drizzle in the olive oil. Season the dressing with salt and pepper to taste. Toss salad in the dressing an serve.



July 2010



Southern Foodways -Skillet Brigade Event at Serenbe

Written by , Posted in Southern Foodways Alliance

Last January, Linton Hopkins and I were in my kitchen setting up for his Monday class as part of the Serenbe Southern Chef Series. He and I were chatting about the Southern Foodways Alliance- a great organization dedicated to preserving the history and flavor of Southern Culture. I had wanted Serenbe to partner with SFA to create a benefit for one of their  programs.

From that conversation and several meetings later (which included Angie Mozier- she and I had created the original Les Dames event at Serenbe 9 years ago), the Skillet Brigade and Serenbe are hosting an event on July 18 with some of Atlanta’s top chefs-a Baker’s Dozen- to raise money for Wholesome Wave, a truly wonderful program.

It seems a great way to spend a Sunday afternoon in the country- delicious food, beautiful scenery and a crazy bunch of chefs. Hope you can join us!!

Click Southern Chefs Potluck to see the flyer in detail.

For details and ticket purchase, click Georgia Organics

Ticket price is $100/person.



July 2010



A Special Last Minute Opportunity

Written by , Posted in Miscellaneous

We still have a few spots available to join Ford Fry on Sunday and Monday. If you haven’t already seen the menu, please read the posting below.

For anyone who still signs up we are offering one person for $425 and you can bring your friend for an additional $200.

Call 770.463.2610 so you don’t miss this wonderful culinary experience!

See you this Sunday in my kitchen.



July 2010



Ford Fry is coming soon!

Written by , Posted in Ford Fry, JCT kitchen, Southern Chef Series

Ford Fry from JCT will be the next chef in the Serenbe Southern Chef Series this weekend, July 11 and 12.

After reading his menu, my mouth is already watering in anticipation of the delicious dishes he has in store for us.

There are a few spaces left for his class, so please join us this weekend. Call the Inn at 770-463-2610 to reserve a place and join us in my kitchen with another of Atlanta’s best Southern food chefs.

Sunday Dinner
Hors d’oeuvre:
The Nygren House-smoked Sweet Grass Dairy goat cheese, roasted mushrooms, Country Toast
Farm salad of the moment, “wooden-bowl” dressing
Black Iron Skillet “Pealla
Sapelo Island clams, Georgia white shrimp, local smoked sausage, poulet rouge, Maine lobster, short grain rice
JCT Rum “sopped” coconut cake
Monday Lunch
Pimento cheese, warm toast, quick pickles
Corn-fried soft shell crab salad, heirloom tomatoes,Serenbe farm whole herbs, bacon-buttermilk dressing
JCT banana pudding, just-made “Nilla” wafers



July 2010



Weekend with Ford Fry

Written by , Posted in Atlanta Dish, inn at serenbe, marie nygren, Southern Chef Series

Well, it has been an AMAZINGLY busy and hectic time at Serenbe for the last two months. I kept meaning to write about it but then the busyness just continued and I’d walk into the house in a daze to get set for the next “adventure.”

So the rumors of my disappearance are not true- except for perhaps our quick getaway to England last week (another whole posting I promise!)- and I am back to the tales of the wonder that is Serenbe. SO much has gone on and I will hope to get it all written down.

I did want to let everyone know that the next chef for the Serenbe Southern Chef series will be at here July 11 and 12. Ford Fry of JCT kitchen is bringing his deliciously simple and fresh Southern cuisine to my kitchen next week. For those of you who have dined at JCT, you know what a treat this will be. Plus, Serenbe Farms is at the height of vegetable season so I know Ford will be working wonders with all of Paige’s delicious produce.

There are a few spaces left. Call the Inn today, 770.463.2610 to reserve a great last minute culinary getaway with one of Atlanta’s best chefs. Read more on Atlanta Dish!

Hope to see you next week in my kitchen.