Serenbe Style and Soul » JCT kitchen http://www.serenbestyleandsoul.com with Marie Nygren Thu, 15 Jun 2017 15:47:14 +0000 en-US hourly 1 https://wordpress.org/?v=4.1.41 Southern Chef Series with Ford Fry http://www.serenbestyleandsoul.com/southern-chef-series-with-ford-fry/ http://www.serenbestyleandsoul.com/southern-chef-series-with-ford-fry/#comments Sat, 24 Jul 2010 19:44:00 +0000 http://serenbestyleandsoul.com.s175758.gridserver.com/?p=103

A wonderful day in my kitchen with Ford Fry and a lovely group of guests! I love the Chef series not only for the great food but a get together with a small intimate group is one of my favorite things.

Not only was Ford down to earth and charming but he brought along some truly amazing recipes- Paella, Smoked goat cheese, Pimento cheese, Soft Shelled Crab salad and the best Banana Pudding with homemade Vanilla wafers!

 This time our group was made up of several couples which has been different than previous times. The energy in the room and the instant camaraderie between everyone made for a very special weekend!

Please click Southern Chef Series with Ford Fry to share our wonderful day in pictures.

For a perfect summer salad, here is Ford’s recipe for a Farm Salad of the Moment with “Wooden bowl” dressing.

Ingredients:
This salad is whatever looks good at the farmer’s market. It could be anything from: greens, radish, sungold tomatoes, thinly sliced fennel, definitely whole fresh herbs (delicate herbs), beets, raw corn, interesting carrots, shaved celery, boiled farm egg, etc.

“Wooden bowl” dressing

  • 1 clove fresh garlic
  • 1 Tbs. Dijon mustard
  • 1 each Meyer lemon (zests and juice)
  • 2 Tbs. GOOD red wine vinegar
  • 5 Tbs. EVOO
  • Kosher or Grey salt
  • Freshly cracked black pepper
Method:
As in a Ceasar salad, begin by forking the garlic clove until finely smashed. Add the mustard and make a paste. Add the Meyer lemon juice, zests, and vinegar and mix well. Slowly, while mixing, drizzle in the olive oil. Season the dressing with salt and pepper to taste. Toss salad in the dressing an serve.
]]> http://www.serenbestyleandsoul.com/southern-chef-series-with-ford-fry/feed/ 0 Ford Fry is coming soon! http://www.serenbestyleandsoul.com/ford-fry-is-coming-soon/ http://www.serenbestyleandsoul.com/ford-fry-is-coming-soon/#comments Wed, 07 Jul 2010 22:40:00 +0000 http://serenbestyleandsoul.com.s175758.gridserver.com/?p=106
Ford Fry from JCT will be the next chef in the Serenbe Southern Chef Series this weekend, July 11 and 12.

After reading his menu, my mouth is already watering in anticipation of the delicious dishes he has in store for us.

There are a few spaces left for his class, so please join us this weekend. Call the Inn at 770-463-2610 to reserve a place and join us in my kitchen with another of Atlanta’s best Southern food chefs.


Sunday Dinner
Hors d’oeuvre:
The Nygren House-smoked Sweet Grass Dairy goat cheese, roasted mushrooms, Country Toast
Supper:
Farm salad of the moment, “wooden-bowl” dressing
Black Iron Skillet “Pealla”
Sapelo Island clams, Georgia white shrimp, local smoked sausage, poulet rouge, Maine lobster, short grain rice
JCT Rum “sopped” coconut cake
Monday Lunch
Pimento cheese, warm toast, quick pickles
Corn-fried soft shell crab salad, heirloom tomatoes,Serenbe farm whole herbs, bacon-buttermilk dressing
JCT banana pudding, just-made “Nilla” wafers
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