What an Afternoon in the Country it was!
Written by Marie Nygren, Posted in Blue Eyed Daisy, Les Dames d'Escoffier, Recipe Articles, The Farmhouse at Serenbe, The Hil, The Inn at Serenbe
The Atlanta chapter of Les Dames d’EscoffierInternational held its 12th annual Afternoon in the Country fundraising event here in Serenbe on November 4th. It was a spectacular afternoon! We enjoyed glorious fall weather, and the sold out crowd (numbering over 1,800) kept the energy high all afternoon. The who’s who of the Atlanta metro area’s hospitality industry were on hand serving delicious food and thirst-quenching libations to the guests.
This was a special year for me in that I was invited to join the ranks of Les Dames as a member this summer. As well, I participated in the event with my restaurant The Farmhouse. At our table, we served Serenbe Farms collard slaw (recipe below) and the Farmhouse’s now famous fried chicken. Serenbe’s other eateries, the Hil and the Blue Eyed Daisy, were also participants. It’s rewarding to have Serenbe fully represented at this event.
Proceeds from ticket sales and a silent auction raised nearly $100,000 and benefitted the Les Dames’ scholarship fund, Wholesome Wave, and Georgia Organics.
A highlight of the afternoon is always the cake raffle; this year’s raffle did not disappoint. Beautifully decorated and uncommonly delicious cakes from the areas best bakers garnered much attention.
For many Serenbe residents, Afternoon in the Country is the event they most enjoy. The audible buzz of conversation and laughter confirms this is many people’s favorite event.
For those of us on the serving side of the tables, it’s an afternoon of constant activity – an invigorating and exhausting day. When the event wraps up, I’m equally happy for the chance to sit down and sad that we have to wait another year for it to happen again! We are so fortunate to be the host locale for this terrific event. I hope you’ll join us next year.
The Farmhouse’s Collard Slaw
Apple Cider Vinaigrette
¼ cup wild honey
½ teaspoon dry mustard
½ cup apple cider vinegar
1 teaspoon kosher salt
¼ teaspoon cayenne
½ cup extra virgin olive oil
Whisk all vinaigrette ingredients together.
Slaw
4 cups raw collard greens, washed, destemmed, and julienned
1 cup carrot, shredded
1 cup radish, shredded
½ cup honeycrisp apple, diced
¼ cup green onion, thinly sliced
¼-½ cup peanuts, chopped
Place all slaw ingredients in a large bowl. Toss with the vinaigrette. Garnish with the chopped peanuts. Serve and enjoy.
