Serenbe Style and Soul » Anne Quatrano

All Eyes on Chef Anne Quatrano

Marie Nygren — Fri, 01 Mar 2013 19:56:00 +0000

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
Salt
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.

2013 Southern Chefs Series Lineup Announced!

Marie Nygren — Tue, 11 Sep 2012 18:19:00 +0000

The lineup of amazing Southern chefs for the 2013 Southern Chefs Series is sure to interest foodies from the region – and beyond! Registrations are being accepted now for the coming year’s Southern Chefs Series, and we’ve made it bigger and better than ever! Twelve of the South’s best chefs will be cooking in my kitchen, and I want you to be part of the fun!

It’s been difficult keeping this under wraps for the past few weeks as dates and chefs were confirmed; I’m so happy to be able to let the proverbial cat out of the bag.

One of the best parts of the coming series is that all the proceeds will go to a seed fund to help establish additional Wholesome Wave chapters in our region. Wholesome Wave Georgia, launched in 2009, is going strong, and Wholesome Wave founder Chef Michel Nischan’s goal is to establish additional Southern chapters. Your participation in the Chefs Series will help achieve this important goal.

Wholesome Wave’s mission is to improve access and affordability of fresh, healthy, locally grown produce to historically underserved communities. Doing so creates economic viability through local food commerce that can rebuild our nation’s food system. Wholesome Wave, a national 501(c)(3) organization, partners with farm-to-retail venues, community leaders, healthcare providers, nonprofits, and government entities to implement programs that benefit both consumers in underserved communities and the farmers who provide for them.

The organization reaches over 28 states, working with more than 60 community-based organizations that manage more than 300 farm-to-retail venues and impact nearly 2,500 farmers. Wholesome Wave’s innovative programs address issues of food insecurity, farm viability, economic vitality of local communities, and diet-related diseases.

To read more about the exciting chefs, with links to their websites, please visit the 2013 Southern Chefs Series button on the Inn at Serenbe’s website. Registration is $650/participant and includes Sunday afternoon/evening class with dinner, overnight stay at the Inn, and Monday late morning class with lunch. Classes are limited to 10 participants. Historically, the series sells out quickly, so register today!

To register, please call the Inn at 770 463 2610.

For more on Wholesome Wave and their programs, please visit their website.

I look forward to cooking with you in the coming year.

Serenbe Southern Chefs Series Brings Back Anne Quatrano

Marie Nygren — Mon, 13 Aug 2012 17:33:00 +0000

The Serenbe Southern Chefs Series welcomed back Anne Quatrano, the powerhouse behind such Atlanta institutions as Bacchanalia, Abattoir, Floataway Café, and StarProvisions.

Chef Christopher Schmidt of Floataway Cafe
preparing homemade ravioli.

Anne brought her expertise to my kitchen on July 8 and 9 and delighted her students with a menu of tantalizing dishes for Sunday evening’s class: roasted, marinated beets with goat cheese (see recipe below); egg yolk and ricotta ravioli with summer squash and zucchini (see photo left); pan-roasted north Georgia trout with Carolina Gold rice risotto and caponata; and peach brown butter tart.

Christopher Schmidt, executive chef of one of Anne’s restaurant’s, Floataway Café, made the preparation of that evening’s meal seem oh-so-simple.

Chef Anne with cheese monger Tim Gaddis
preparing one of several cheese courses.

Monday brought a new day and a twist on the series, with Anne and Tim Gaddis, the cheese monger at Star Provisions, hosting a cheese tasting in place of a cooking demonstration. The cheese selections were many, varied, and all from artisanal cheese makers in the South. The accompaniments, which included fresh figs, cured meats, toasted hazelnuts, sautéed fingerling potatoes, caramelized onions, and Serenbe honey, perfectly complimented the cheese selections and, with a salad tossed with Anne’s homemade Green Goddess dressing, made for a satisfying meal.

It was a privilege to open my kitchen once again to Chef Anne; she is an inspiring and inspired chef.

I think you will enjoy her roasted beets. The flavors and colors of the ingredients were brilliant together. Enjoy!

Roasted, Marinated Beets with Caly Road Little Stone Mountain Goat Cheese

½ pound Caly Road Little Stone Mountain Goat Cheese (or similar)

3 pounds medium sized ruby queen or Chioggia beets

½ cup red wine vinegar

2 tablespoons butter

¼ cup honey

2 cups water

salt and black pepper

2 avocados, peeled and sliced

1 cup fresh blackberries

¼ cup toasted pistachios

½ cup baby arugula

Place washed beets in a deep roasting pan. Fill pan ½ way up the beets with water. Add vinegar, butter, honey, salt and pepper. Cover tightly with aluminum foil and roast in a 350 degree oven for 1 ½-2 hours or until a knife goes easily into a beet’s center. Remove from oven and remove from cooking liquid; reserve cooking liquid. Wearing gloves, peel off the exterior skin and quarter beets while still warm. Strain the cooking liquid through a chinois, season to taste with salt and pepper. Toss beets with reserved cooking liquid. Serve with fresh goat cheese, avocado, pistachio, blackberries and baby arugula.

Roasted, marinated beets with goat cheese