Serenbe Style and Soul

with Marie Nygren

Southern Chefs Series

Tuesday

11

September 2012

0

COMMENTS

2013 Southern Chefs Series Lineup Announced!

Written by , Posted in Anne Quatrano, Hugh Acheson, Kevin Gillespie, Linton Hopkins, marie nygren, Michel Nischan, Serenbe Farmhouse, Southern Chefs Series, The Inn at Serenbe, Wholesome Wave

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.

Tuesday

4

September 2012

0

COMMENTS

Coming Soon…the 2013 Southern Chefs Series Lineup Announcement

Written by , Posted in Southern Chefs Series, Wholesome Wave, Wholesome Wave Georgia

I’m excited to announce that the 2013 Southern Chefs Series has been greatly expanded from six to twelve chefs…that’s twice the fun and a year’s-worth of great cooking and eating in my kitchen. 

Additionally, the proceeds from the 2013 series are earmarked for a seed fund to help establish Wholesome Wave chapters in our neighboring Southern states.  It’s been a privilege and honor to partner with remarkable chefs at the Southern Chefs Potluck, Wholesome Wave Georgia’s fabulous fundraiser event held at Serenbe.  The opportunity to help the parent organization, Wholesome Wave, set up chapters elsewhere in the South is exciting.

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, like-minded nonprofits and government entities to implement programs that benefit both consumers in underserved communities and the farmers who provide for them.  Every nutrition benefit dollar spent at a Wholesome Wave partner market becomes two dollars for the shopper and the farmer.  

Stay tuned for more on the series, including the exciting lineup of stellar Southern chefs and their respective class dates.  Registration will be open soon.  Classes are limited to 10 people and fill quickly.

Wednesday

20

June 2012

1

COMMENTS

Another Award-Winning Chef Leads Class

Written by , Posted in Hugh Acheson, Recipe Articles, Southern Chefs Series

Fresh from being named Best Chef Southeast by the James Beard Foundation, Hugh Acheson of Five and Ten, The National, and Empire State South and author of the James Beard Foundation award-winning cookbook, A New Turn in the South: Southern Flavors Reinvented for Your Kitchen, filled my kitchen on May 20 and 21 with energy and his self-deprecating humor during the 3rd installment of the 2012 Southern Chef Series.  

Acheson, a perennial favorite of the series, led his 10 students in the preparation of to-die-for bacon-wrapped, fennel-stuffed rainbow trout with a hot pepper vinaigrette; crisp kale and baby zucchini salad with garlic and anchovy dressing; a refreshing corn, tomato, and basil salad with a shallot, thyme vinaigrette; and sautéed strawberries with black pepper and vanilla bean ice cream. 

It was exciting having had both Hugh and Linton Hopkins in the chef series again this year since they recently shared the coveted Best Chef Southeast award.  

Please join me in congratulating the Blue Eyed Daisy, winner of the Food Network’s Cupcake Wars! While you’re at it, stop by the Daisy and pick up their scrumptious cupcakes and other delectable treats.

Hugh Acheson’s Crisp Kale and Baby Zucchini Salad
with Garlic and Anchovy Dressing

2 small zucchinis (5 inches around) shaved very thinly


1 1/2 tablespoon freshly squeezed lemon juice


1/2 teaspoon kosher salt plus a small pinch


1/3 cup olive oil


6 cups kale leaves


1 clove garlic, peeled and minced


1/2 teaspoon Dijon mustard


1/2 teaspoon anchovy paste


1 tablespoon red wine vinegar


1/4 cup shaved Parmesan

Preheat oven to 425 degrees F.

Place the shaved zucchini in a bowl or platter and pour 1 tablespoon of the lemon juice over it. Season with 1/4 teaspoon of the salt and then douse with 1 tablespoon of olive oil. Use an olive oil you would be proud of, not the cheapest you can find. Let the zucchini sit at room temperature as you progress through the rest of the recipe.

In a large bowl toss the kale leaves with one tablespoon of the olive oil. Season with 1/4 teaspoon of the salt and toss well. Lay out on a baking sheet pan and bake in the oven for 4 to 5 minutes.

The kale should crisp well and have a nice amount of color to it but not be shriveled up greenery. We are trying to get to a texture of crunchy while retaining the beauty of green.

Remove the kale from the oven and set aside.

In a small mortar and pestle, pound the garlic into a paste with the mustard, anchovy paste, and the pinch of salt. Slowly add the olive oil to emulsify and then thin with the remaining lemon juice and the vinegar. Taste for loveliness.

Spread some of the dressing down on a platter and then arrange the zucchini on the dressing. Then pile up the kale leaves over that and dot with Parmesan shavings. Eat. It’s good for you.

Monday

11

June 2012

0

COMMENTS

Chef Kevin Gillespie – 2012 Southern Chef Series Continues

Written by , Posted in Kevin Gillespie, Recipe Articles, Southern Chefs Series

On March 25 and 26, the second installment in the Southern Chef Series took place, featuring Season 6 Top Chef finalist Kevin Gillespie of Woodfire Grill.  Kevin instructed 10 eager home chefs in my kitchen.  By lunch on the 26th, his protégés had refined their dicing skills, perfected the slow sauté to bring out the rich flavors of root vegetables, marinated and grilled flank steak to perfection, and mastered the once intimidating Crepes Suzette with an oh-so-dreamy citrus butter sauce. 

New and returning “students” enjoyed Kevin’s easygoing manner and hands-on approach.  Within minutes of starting the class, Kevin had the participants at the cutting boards. By lunch on day 2, they left class empowered to recreate this talented chef’s menu, utilizing new or improved skills.  


Kevin Gillespie’s Asparagus Salad

Serves 8


Olive oil – about 2 cups

Garlic – 2 cloves, sliced thin

Basil – 1 bunch

Lemon – 1

Asparagus – 1 pound, trimmed of woody ends

Salt

Feta cheese – 4-ounce block (about 1/2 cup), grated or crumbled

Bring a large pot of water to a boil.  Pour the oil into a loaf pan or one quart casserole dish.  Add the garlic and 2 tablespoons of small leaves from the basil to the oil.  Wrap the remaining basil in a damp paper towel, cover, and refrigerate until time for serving.  Using a fine microplane grater, zest 1/2 of the lemon directly into the oil.  Using a vegetable peeler, strip two large pieces of the peel into the oil; make sure you have a little peel left on the lemon.  Drop the asparagus in the boiling water for 1 minute.  Using tongs, remove the asparagus from the water, tap the tongs on the side of the pot, shaking off any excess water, and lay the asparagus into the dish with the oil.   The asparagus should be completely submerged; add a little more oil if needed.  Wrap the pan with plastic wrap and refrigerate until thoroughly chilled, about 4 hours. 

Remove the asparagus from the oil and place in a single layer on a serving platter.  Sprinkle with salt and a tiny squeeze of lemon juice.  Grate or crumble the feta over the asparagus and garnish with a few basil leaves and a grate of lemon zest.   

Enjoy!



Tuesday

29

May 2012

0

COMMENTS

Southern Chef Series at Serenbe Returns

Written by , Posted in Linton Hopkins, Recipe Articles, Southern Chefs Series

This year marks the third full season of the Serenbe Southern Chef Series.  Chef Linton Hopkins of Restaurant Eugene and Holeman & Finch Public House returned to my kitchen on January 15 and 16 to instruct 10 enthusiastic students in the preparation and presentation of such Southern favorites as gumbo, creamed baby greens with brown butter, the perfect roasted chicken, bananas foster, and chocolate pot de crème.  Chef Linton might just be the region’s most enthusiastic chef!  He and Hugh Acheson, another Serenbe Southern Chef Series participant, were just honored with the James Beard regional chef award for the Southeast region.  Receiving this honor is akin to earning an Oscar.  Congratulations to Linton and Hugh.

It’s great fun to have these chefs in my kitchen and to break bread with them, Serenbe residents, and visitors, who, by the end of the class, are new friends.  
Bon appétit. 


Chef Linton’s Chocolate Pot de Crème

For 6

Ingredients:

2 c      heavy cream

½ c     half & half

5 oz     dark chocolate (75% works great)

6         egg yolks

1/3 c  granulated sugar

Method:

Heat oven to 325°F.

Bring cream and milk just to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate; whisk until melted and smooth.

Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl. Cool 10 minutes, skimming any foam from surface.

Divide custard mixture among six 3/4-cup custard cups or soufflé dishes. Cover each with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water. Remove foil. Chill custards until cold, about 3 hours. (Can be made 2 days ahead.) Cover and keep chilled.

 Enjoy!