Serenbe Style and Soul

with Marie Nygren

Monthly Archive: March 2013



March 2013



Mother’s Day at the Farmhouse

Written by , Posted in Serenbe Farmhouse, The Inn at Serenbe

It’s not too early to make plans for Mother’s Day 2013.  Treat the caring mothers in your life to a day or weekend in the country.  The Inn at Serenbe provides comfortable and indulgent accommodations, and there are limitless opportunities for recreation and relaxation for the day or the weekend while visiting Serenbe.

Mother’s Day Menu at the Farmhouse
May 12, 2013 | 11:30am-7pm

Mixed Lettuces with Pickled Red Onion, Radish,
Feta Cheese, and Lemon Vinaigrette

Farmhouse Famous Fried Chicken, or
Seared Trout

Grits Souffle
Garlic Green Beans
Black Eyed Pea Salad

Lemon Pound Cake with Minted Strawberries and Whipped Cream

Please call the Farmhouse at (770) 463-2622 or visit us online at to make your dining reservations. For Inn at Serenbe accommodations, please call (770) 463-2610.



March 2013



This Week at the Farmhouse

Written by , Posted in Serenbe Farmhouse, Serenbe Playhouse, The Inn at Serenbe

Spring is here, and Easter is only days away!  We have a delicious menu planned for this week and a special menu for Easter.

Join us for dinner |  March 28-30, 6-9pm

Butternut Squash Soup, or
Serenbe Farms Mixed Greens with Apples, Pecans, Pickled Shallots, Goat Cheese, and Sorghum Vinaigrette

Flat Iron Steak with Horseradish Potato Puree, Kale, and Bearnaise Sauce,
Seared Salmon with Serenbe Farms Sunchoke Puree, Toasted Hazelnuts, and Asparagus, or
Margaret’s Cheese Souffle with Horseradish Potato Puree, Kale, and Bearnaise Sauce

Banana Pudding Panna Cotta, or
Chocolate Pecan Bourbon Pie with Vanilla Bean Ice Cream

Visit Serenbe this Saturday for the annual Easter Egg Hunt, 11:30am-3pm, on the Inn at Serenbe’s croquet lawn.  Meet the Velveteen Rabbit, hunt for Easter eggs, enjoy face painting and storytelling, and meet our farm animals.  The $5/child admission benefits Serenbe Playhouse’s production of The Velveteen Rabbit, coming this summer.  While here, enjoy the Farmhouse’s famous fried chicken lunch, served from 11:30am until 3pm.

Dine with us on Easter Sunday | 11:30-7pm

Mixed Lettuces with Serenbe Farms Radishes, Scallions, Feta Cheese, and Mustard Vinaigrette

Fried Chicken, or
Baked Ham with Coca Cola Glaze

Horseradish Potato Salad
Sauteed Asparagus
Roasted Brown Sugar Carrots

Sour Cream Pound Cake with Fresh Strawberries and Whipped Cream

Call the Farmhouse at (770) 463-2622 or visit us online at to make reservations for the weekend.



March 2013



Southern Chefs Named 2013 James Beard Nominees

Written by , Posted in inn at serenbe, Kevin Gillespie, Sean Brock, Southern Chefs Series, Steven Satterfield

Some people wait with bated breath for the Oscar nominations announcements, others for the Tony Awards’, still others for the Grammy’s or Country Music Awards’ announcements.  I wait for the James Beard Foundation’s nominations, and they are out!

Congratulations to some of my favorite people!  The following Southern chefs have been honored with nominations from the James Beard Foundation in the following categories:

  • Steven Satterfield, Best Chef: Southeast
  • Sean Brock, Outstanding Chef
  • Kevin Gillespie and David Joachim, Book Awards – American Cooking – for their cookbook Fire in My Belly
  • Nathalie Dupree and Cynthia Graubart, Book Awards – American Cooking – for their cookbook Mastering the Art of Southern Cooking

Steven Satterfield

Sean Brock

Kevin Gillespie

Kevin Gillespie









Steven, Sean, and Kevin are all in my 2013 Southern Chefs Series lineup.  Nathalie has served as a guest chef in the series in the past. It’s exciting to have the BEST Southern chefs cook in my home kitchen for intimate classes of 10.  You can be one of those.

Call the Inn at Serenbe today at (770) 463-2610, to register for an upcoming class.  Classes sell out in advance.  Don’t delay.



March 2013



Women Cook Everywhere

Written by , Posted in marie nygren

I had to keep this quiet for some months, but I can now announce that the fabulous publication Where Women Cook included the story of my journey with food in their spring 2013 edition, which is now on newsstands or available for purchase online.  You should find the magazine locally at Costco, Barnes and Noble, Jo-Ann’s, Michaels, and Hobby Lobby.

Last October, the engaging Jo Packham, creator and editor-in-chief of Where Women Cook, Where Women Create, and Where Women Create Business, and Dana Waldon, a talented photographer, visited Serenbe for the photo shoot.

We had a great time both in the kitchen as I prepared garlic shrimp and grits with greens and while walking the garden.  Now that the issue is out, I can sing Jo’s praises for the outstanding publications she produces for and about women!


I am humbled to have been included in Where Women Cook and hope you will enjoy the issue as much as I have been relishing it.  Nine other women are featured, hailing from Washington (state), Alaska, Hawaii, Arizona, California, New York, and Mexico.  I think you’ll be intrigued by their stories and inspired to make the many and varied recipes included in the spring edition.

Here’s to women everywhere for the many reasons we take pride and pleasure in cooking!



March 2013



All Eyes on Chef Anne Quatrano

Written by , Posted in Anne Quatrano, marie nygren, Recipe Articles, Southern Chefs Series, Star Provisions, The Inn at Serenbe

Oh, the thrill…The Southern Chefs Series‘ February guest chef was Anne Quatrano.  I adore Anne, queen of Star Provisions, Bacchanalia, Abattoir, Quinones at Bacchanalia, Floataway Cafe, and Summerland Farms.  Chef Anne graced this past weekend’s class with her wit, stories, tips and techniques, and infinite wisdom.
The 10 class participants held on her every word and eagerly tested their new or refined skills in the preparation of two sumptuous meals.  Dinner featured a salad of winter citrus, radish, fennel, Caramont Farm Esmontonian cheese, and Summerland Farms microgreens; pan-seared halibut, green garlic, greens, fine herbs, and preserved Meyer lemon; quail with heirloom grains, roasted mushrooms, and preserved pears; chocolate souffle with chantilly cream; and madeleines.  Lunch was a feast of celery root soup, pickled Vidalia onion, and pesto; peeky toe crab toast (see recipe below); winter lettuces with pecan, apple, lemon, and olive oil; and ginger cookies.

I am invigorated in the presence of Anne and always learn something new from her.  By the buzz in my kitchen, I think the others felt the same.  There was great energy and camaraderie among the group.

The beauty of the Southern Chefs Series classes is participants get to learn from the best of the South’s best in a casual, intimate setting.  We work together to create delicious and memorable meals and leave knowing we can recreate these meals in our own kitchens. The featured chefs are down-to-earth people who make preparing great food approachable for every level of cook.

What are you waiting for?  Join us this year for what Forbes lists as 1 of 5 Foodie Fantasy Camps.  Call the Inn at Serenbe today to register, 770 463 2610.

Chef Anne Quatrano’s Peeky Toe Crab Toast

Serves 4

4 thick slices sourdough bread
1/2 pound peeky toe crab meat (may substitute lobster for crab if desired)
Juice from 1/2 lemon
1 tablespoon extra virgin olive oil, plus 1 teaspoon for brushing bread
Black pepper
1 tablespoon spicy mayonnaise
Fresh herbs

Brush each side of the bread with olive oil and toast under the broiler or on a grill.  Pick through the crab meat to ensure there are no shells; try to retain the large pieces of crab.  Toss the crab with the lemon juice, 1 tablespoon olive oil, and season with salt and pepper.  Top each slice of toast with crab.  Put small dots of spicy mayonnaise on top of the crab and garnish with the freshly picked herbs.