Serenbe Style and Soul

with Marie Nygren

inn at serenbe

Monday

26

October 2009

0

COMMENTS

My recipe box

Written by , Posted in inn at serenbe, marie nygren, Recipe Articles

I have received some suggestions that you would like to see all my posted recipes in one place to make them easier to find.

Now you can click on “recipe” in the “Interested in older stories” column to the right to see all recipes  posted on my blog.

Thanks to my readers for the great feedback!

Thursday

10

September 2009

0

COMMENTS

An afternoon in Marie’s kitchen

Written by , Posted in georgia emc, inn at serenbe, marie nygren, serenbe, southern cooking


I am excited to be a guest blogger today to tell everyone about spending a day in Marie’s kitchen.
The other day I was a part of a really fun filled afternoon. A group of co-workers from Georgia EMC had called the Inn at Serenbe and wanted to plan a team building day in Serenbe.
Their day began with visiting Serenbe farms with farmer Paige Witherington. They participated in picking vegetables and learning about organic farming.

After spending an hour on the farm, off to Marie’s house for a fantastic cooking demo, family stories and of course a great meal in the end.
When the six co-workers first arrived, Marie began the day with a wonderful display on her kitchen island featuring different stations set up with ingredients for each course. The menu was Serenbe farms tomato salad, chicken stuffed with goat cheese, fried okra fritters and one of my personal favorite desserts, blueberry cobbler!
Along with great cooking tips from Marie, each guest participated in creating the meal. They learned the proper way to slice tomatoes for the salad, chop onions, fry okra, etc. Several of the guests said that they did not cook much yet were eager to learn some simple cooking techniques.
Between the stories, tips and the inevitable way Marie makes everyone feel so welcome, within just a few minutes everyone jumped right in and the prepping began.
Soon the okra was being fried, the chicken was stuffed, the cobbler was in the oven and the dressing was being whisked!
Before we knew it the meal was complete and I think everyone was really proud to say that they had participated and learned something about being a better cook.
The fun really began at the dining table when Marie shared stories from Mary Mac’s, the history of Serenbe and her passion for cooking. With both the wonderful company and the amazing meal, our guests from Georgia EMC had a great time. Between their satisfied appetites and the sparkle in their eyes, you could see they were very pleased with the choice of Serenbe for their team building day.
Now they were off to a tour of the Serenbe community with Steve Nygren to finish out their day.
I had the pleasure of seeing Marie doing what she loves and what she does best. Cooking for others, sharing her passion not only through her food but also sharing her family stories with others in her personal kitchen.
Check back shortly as Marie plans to post the recipes from the day so she can share with her readers!
As her friend and guest blogger, I must admit it was an amazing day. I would recommend this for everyone looking for a wonderful way to experience Serenbe. If you are interested in a day with Marie, please contact the Serenbe Inn.
~Dana Widmer

Friday

28

August 2009

0

COMMENTS

Southern Chef Series with Natalie Dupree

Written by , Posted in inn at serenbe, marie nygren, nathalie dupree, serenbe, Southern Chef Series

We have updated some of our original dates for our Southern Chef Series with Natalie Dupree.

Our new schedule is Sunday, October 11- Monday, October 12.
Natalie will be teaching “mastering the art of southern cooking” to a group of 10 guests. Days will be spent with Nathalie both cooking, learning her favorite recipes and hearing her wonderful stories of her many cooking adventures. 
 The chef series features Sunday and Monday afternoon cooking with Nathalie, lunch and dinner including wine and a one night stay at the Serenbe inn for each guest will be $295.
Please call the Serenbe inn at 770.463.2610 for more information and reservations.
We are very fortunate to have this opportunity to share Nathalie with 10 lucky guests! Please don’t miss out on this once in a lifetime opportunity. This will be a wonderful event to plan with your friends for a lovely little get-a-way.
As a personal friend, stay tuned to my blog for some memories and stories I have of Nathalie and her history with my mom.

Thursday

27

August 2009

0

COMMENTS

Atlanta Magazine

Written by , Posted in atlanta magazine, farm to table, grits, inn at serenbe, marie nygren, Recipe Articles, serenbe, The Hil

This month Atlanta magazine is featuring a wonderful farm to table local eating guide which is very exciting for me because it features both the Farmhouse and the Hil restaurant both located in Serenbe.

The Hil is owned and operated by the restaurant’s namesake Chef Hilary White and husband Jim White. The Hil is their vision for a refined, yet informal, neighborhood restaurant, with a dedication to serving simple, farm-fresh cuisine.

The magazine also features two of my recipes that I know you will enjoy! One is for my grits souffle and the other is for a wonderful summer salad with Cucumber, Fennel, Onion and Mint with a delicious Buttermilk Vinaigrette.


“This dish has been a favorite at The Inn at Serenbe since we opened in 1996. It works great for breakfast, a brunch, or even dinner. I love using fresh collards from Serenbe Farms, but kale works well also. The addition of stone-ground grits, we use JennyJack Grits, adds a lovely texture.  And, the beauty of the dish is it can be made the day before.”

Here is my Grits Souffle recipe for you to enjoy.


  • 1 lb. grated sharp chedder cheese or goat cheese
  • 6 farm fresh or free range eggs, lightly whipped
  • 2 cups cooked Jenny Jack grits**
  • 1 cup cooked collards, chopped and drained
  • 2-4 cloves garlic, finely chopped or pressed
  • 1 tsp salt
  • 2-4 dashes of tabasco
Combine all ingredients in a bowl and mix until well blended. Pour into a 9 x 13 casserole dish. Bake in a 350º oven for 35-40 minutes until golden brown.

** Grits
  • 2 cups water
  • 1/2 cup grits
  • Boil water. Add grits and cook 5 minutes

Please click Atlanta Magazine for the summer salad recipe.

Friday

21

August 2009

0

COMMENTS

Harvey’s Garlic Coleslaw

Written by , Posted in inn at serenbe, marie nygren, Recipe Articles, Serenbe Farmhouse

My father only made two things in the kitchen his entire life.
One was popcorn and the other was his garlic coleslaw. To this day, people rave about his coleslaw and it is still one of my favorites.
Harvey’s Garlic Coleslaw
  • 1 head cabbage
  • 3-6 cloves of garlic
  • 1/2 cup of mayonnaise (either Duke’s or Hellman’s)
  • 1/2 cup of Heinz white vinegar
  • salt and fresh ground pepper to taste

Slice cabbage with mandolin set at 1/4. Chop the garlic and rub along bottom and sides of bowl. Add the cabbage and mix with your hands. Mix the mayonnaise and vinegar well.

Pour small amount at a time into the cabbage and work with your hands until slightly wet.
Add salt and fresh ground pepper to taste.
One tip I always give everyone is, please do not allow any substitutions in the brand of mayonnaise or vinegar you use. It really does make a difference. And always use fresh ground pepper.
And if you really love garlic, I have been known to add up to 10 cloves per recipe!
The response I received from the eggplant souffle recipe was overwhelming so thank you for that. Going forward I will try to add recipes on a weekly basis so check back often for those.

Friday

14

August 2009

0

COMMENTS

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.

Monday

10

August 2009

0

COMMENTS

Nathalie Dupree is coming to Serenbe

Written by , Posted in "serenbe blog", Food Network, inn at serenbe, nathalie dupree, serenbe, southern cooking

Update: The cooking event with Nathalie has SOLD out. If you would like to be put on a waiting list in case of any cancellations, please contact the Inn, 770.463.2610.

For 27 years I have had the pleasure of being friends with Nathalie Dupree.


I am excited to tell you that she will be joining us for the launch of the Southern Chef Series at Serenbe on October 11-12.

Nathalie Dupree is the author of ten cookbooks, eight of which are hard backs, selling over half a million copies, and host of three hundred television shows, which have aired on PBS, The Learning Channel and The Food Network for over fifteen years.


Nathalie, as she is known to her fans, has won innumerable awards for her work, including two James Beard Awards. She is most famous for her approachability and understanding of Southern cooking, having started the New Southern Cooking movement now found in many restaurants throughout the South.


She will be teaching to a  group of 10 participants who wish to learn about “Mastering the Art of Southern Cooking.” Along with learning tips on cooking some of her favorite southern recipes you will share a couple of days hearing her personal stories of her many food adventures.

For reservation information, please call 770-463-2610  Please stay tuned to my blog for more details.

Monday

3

August 2009

0

COMMENTS

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.

Sunday

26

July 2009

0

COMMENTS

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.

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About Marie Nygren

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When people ask me what I do, I tell them I’m the co-founder of the Serenbe community and the Inn at Serenbe. But, the truest Read More...

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