Serenbe Style and Soul

with Marie Nygren

Star Provisions



March 2013



All Eyes on Chef Anne Quatrano

Written by , Posted in Anne Quatrano, marie nygren, Recipe Articles, Southern Chefs Series, Star Provisions, The Inn at Serenbe

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
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.



August 2012



Serenbe Southern Chefs Series Brings Back Anne Quatrano

Written by , Posted in Abattoir, Anne Quatrano, Bacchanalia, Floataway Cafe, marie nygren, Recipe Articles, Southern Chef Series, Star Provisions

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