Blueberries and Serenbe in Print
Written by Marie Nygren, Posted in Access Atlanta, blueberries, Recipe Articles, The Farmhouse
Picking blueberries on a summer morning. |
The Farmhouse Blueberry Rum Cocktail
Tuesday
August 2012
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Written by Marie Nygren, Posted in Access Atlanta, blueberries, Recipe Articles, The Farmhouse
Picking blueberries on a summer morning. |
Friday
August 2012
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Written by Marie Nygren, Posted in Serenbe Farms, The Farmhouse
We then sit down, pen and paper in hand, and discuss what we want to do with the produce we’ll feature. On alternating weeks, we offer fish and beef or pork and chicken. We seldom consult cookbooks, instead relying on inspiration, tried-and-true preparations, and intuition. In under an hour, we have a completed menu. Due to our location in the “country,” unlike restaurants in the city that might receive daily deliveries, we are locked in to our menu, with not much room to wander from it, since orders must be placed early in the week.
Monday
August 2012
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Written by Marie Nygren, Posted in Abattoir, Anne Quatrano, Bacchanalia, Floataway Cafe, marie nygren, Recipe Articles, Southern Chef Series, Star Provisions
Chef Christopher Schmidt of Floataway Cafe preparing homemade ravioli. |
Chef Anne with cheese monger Tim Gaddis preparing one of several cheese courses. |
Roasted, marinated beets with goat cheese |
Thursday
August 2012
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Written by Marie Nygren, Posted in marie nygren, Southern fried chicken, The Farmhouse, The Inn at Serenbe
Mixed greens with almonds, red onion, fennel, and peach mint vinaigrette – or – sweet corn soup – or – Serenbe Farm heirloom tomato plate
Roasted pork loin with Farmhouse garden fig compote, Serenbe Farm green beans, and stoneground grits – or – seared chicken breast with Serenbe Farm smoked tomatoes, corn, okra, and butter peas.
Wednesday
August 2012
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Written by Marie Nygren, Posted in marie nygren, Southern Chefs Potluck, The Farmhouse, Wholesome Wave, Wholesome Wave Georgia
Last Sunday’s Southern Chefs Potluck, benefitting Wholesome Wave Georgia, boosted the agency’s coffers when 150 patrons and 20 of the Atlanta area’s top chefs converged on Serenbe to provide a bountiful smorgasbord of the finest food our region offers.
For the main course, The Farmhouse at Serenbe provided its famous fried chicken, recently touted the best fried chicken in the August 2012 issue of Martha Stewart Living, and Jim N’ Nick’s B-B-Q offered up White Oak Pastures meats and their own hot links. The participating chefs provided Sunday supper sides along with homemade pickles, relishes, and desserts.
Patrons dined family style with the chefs while being entertained by local talent Christ, Lord!, Lily and the Tigers, and Under White Pines. Once sated, the talented auctioneer Will Harris worked the crowd to raise money for Wholesome Wave Georgia.
Four one-of-a-kind chefs packages were on the auction block. Patrons bid high and bid often, raising more than $53,000 for the agency from the auction and ticket sales. This figure represents more than $106,000 in local, fresh food purchased by Georgia nutrition assistance recipients at farmers markets as well as in excess of $106,000 in business for small, local and family farms.
Thank you Georgia residents for attending the Southern Chefs Potluck and, more importantly, for supporting the good work of Wholesome Wave Georgia. Together, we make a difference!
Thursday
August 2012
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Written by Marie Nygren, Posted in Miscellaneous