Serenbe Style and Soul

with Marie Nygren




December 2012



Farmhouse Dining – Holiday Style

Written by , Posted in farmhouse, marie nygren

Earlier in the week, I shared with you my stress relievers.  For some, the idea of preparing holiday meals brings on undue anxiety.  I invite you to leave the cooking to us at the Farmhouse for Christmas Day lunch and New Year’s Eve dinner.

Holiday Menus at the Farmhouse

Christmas 2012

Lunch served from 11:30 am to 3:00 pm

Farmhouse Garden Lettuces with Granny Smith Apples, Pecans, Dried Cranberries, and Cranberry Vinaigrette – or – Serenbe Farms Sweet Potato Soup

Herb Roasted Turkey Breast with Onion Sauce, Serenbe Farms Roasted Carrots, Serenbe Farms Cabbage with Apples and Sorghum Gastrique, and Grits Soufflé


Apple Caramel Cake – or – Chocolate Pecan Bourbon Pie

New Year’s Eve 2012

Dinner served from 6:00 pm to 10:00

Sweet Onion Veloute, Country Ham and Poached Golden Raisins 
– or – Lobster Salad with Serenbe Farms Radishes, Potato Crisp, and Tarragon Vinaigrette

Gulf Coast Fish with Parsnip Puree, Roasted Parsnips, Serenbe Farms Chard, Pecans, and House-made Bacon – or – Rocking Chair Ranch Braised Short Ribs with Potato Puree, Serenbe Farms Collards, Red Onion Marmalade, and Beef Jus
Grapefruit Ginger Granita

Champagne Crème Brûlée

Please call the Farmhouse at 770 463 2622 or visit us online at to make your reservations.
My very best wishes for safe, memorable, and festive holiday celebrations for you and yours.



August 2009



Serenbe Farmers market

Written by , Posted in Blue Eyed Daisy, cooking, farmhouse, inn at serenbe, marie nygren, serenbe, Serenbe Farmhouse

Tomorrow morning (Saturday, 8/15) at 10 am I will be having a cooking demo at the Serenbe Farmers market!

Come join the fun and shop around for beautiful art work, planters, fresh herbs and of course a wonderful selection of home grown veggies from Serenbe farms as well as other local farmers.
After shopping at the market, don’t forget to stop by the Blue eyed Daisy bakeshop for breakfast.
Tomorrow’s demo will be “all things eggplant”! So many people always tell me they don’t know what to do with eggplant or are afraid to cook it. Come see me and learn how to make three different dishes including my mom’s famous eggplant souffle
Stop by for a sample taste! I look forward to saying hello to you tomorrow.



August 2009



The Farmhouse

Written by , Posted in "serenbe blog", "serenbe style", farmhouse, inn at serenbe, nygren, serenbe

The Farmhouse, located in the Inn at Serenbe, serves beloved recipes made with farm-fresh organic ingredients grown just steps away on the Serenbe Farms.  My husband Steve  and I founded Serenbe and operated it with the family as a bed-and-breakfast before the community developed,  and recently I am excited to have returned to my kitchen in the historic home as proprietress to guide the art of southern cuisine utilizing local products. 

“Whether in the restaurants at Serenbe or in our home, we enjoy watching people’s reactions as they taste locally-grown, freshly-harvested food. If you’ve never had an egg that was gathered that same morning, or a turnip or tomato that was picked yesterday, tasting it for the first time is like coming home.”

The weekly-changing, a la carte menu is rich with Southern delicacies straight from my recipe box, prepared in a style that highlights the flavor and nutrients of 

farm-fresh produce.  

Reservations are recommended at the Farmhouse which serves dinner Thursday-Saturday evening and a fried chicken brunch every Sunday. Come by early and enjoy a mint julep on the veranda during our two for one happy hour from 4-6:00 pm at the newly opened Farmhouse bar.



July 2009



Cooking with Love

Written by , Posted in cooking, farmhouse, inn at serenbe, nygren, serenbe

In order to fully experience Serenbe, a group of women recently requested to do an event for their friend’s birthday. They then enjoyed a morning cooking lesson with Marie Nygren in her own personal kitchen.

Cooking is not just about following a recipe, it’s about adding love to your food.

According to Marie,
“It is important to touch the food in order to pass your love into it”.

The love and passion for her cooking is evident in all she creates and shared with these 5 guests visiting Serenbe for the first time. In addition to giving helpful cooking tips, i.e. always cook with kosher salt as it holds in the flavors or using my favorite cast iron cookware, the true magic came with Marie weaving in her passion for Serenbe. Look around you and it  is easy to see why Serenbe is so magical but hearing it and seeing it together is a beautiful bonus!

To experience this wonderful opportunity you can contact Serenebe for more information.