Serenbe Style and Soul

with Marie Nygren

Thursday

13

December 2012

A Joy to work with

Written by , Posted in The Farmhouse at Serenbe, The Inn at Serenbe

Allow me to introduce Joy Belyeu.  Since March 2009, I’ve had the pleasure of working with Joy at the Farmhouse.

She came to us with catering experience and readily learned the ways of a restaurant kitchen, becoming an invaluable member of the Farmhouse team.  If Betty Williams, our primary breakfast cook for Inn at Serenbe guests, is my right hand, Joy is the left, and both ladies know how I think.  As a result, whether I’m physically in the kitchen or not is of little concern when these women are on hand.

Joy is a talented cook of both sweet and savory dishes, which is not typical, as a good cook usually specializes in one or the other.  Joy expertly has worked all stations and is currently responsible for desserts at the Farmhouse.  She also has a knack for “tweaking” a recipe, knowing instinctively what ingredient is needed to achieve the desired result.

I think of Joy as the heart and Betty (see September 25, 2012 post) the soul of the Farmhouse and Inn kitchens, respectively, and would be lost without them.  I feel blessed to have an outstanding staff.
Joy is the proud mother of four daughters, two of whom work with us at the Farmhouse.  If you’d like to meet Joy for yourself, you’ll find her at the restaurant Thursdays through Saturdays for our dinner service. 

Congratulations to The Inn at Serenbe for being named a readers’ pick in the “Best Guest Accommodations” category of Lifestyles magazine’s Winter 2012 “Best of 2012” issue.  

A standing ovation to Serenbe Playhouse for being named a readers’ pick in the “Best Place to See a Play” category.

 

Thursday

29

November 2012

Farmhouse and Serenbe Happenings

Written by , Posted in Fern's Market, marie nygren, serenbe, Serenbe Farmhouse, Serenbe Playhouse, Serenbe Stables

This Weekend’s Dinner Menu at The Farmhouse

November 29 – December 1
Dinner served 6pm – 9pm

Starters
Farmhouse garden lettuces with Farmhouse garden radishes, bleu cheese, and herb vinaigrette – or – sweet potato soup with candied pecans

Entrées

Stuffed chicken breast with Serenbe Farms cauliflower puree, Farmhouse garden swiss chard, and bacon – or – baked pork chops with Serenbe Farms cabbage, granny smith apples, Georgia peanuts, and apple cider jus

Dessert
Apple turnovers with vanilla ice cream and caramel sauce– or –
chocolate sticky toffee pudding
Visit the Farmhouse on line to make your reservation.
Come early and enjoy 2-for-1 happy hour from 4pm to 6pm.

There are many festive events in Serenbe, and you’re invited to participate:

  • Santa comes to Serenbe December 1, 8, and 15 for family (or individual) photos.  To ensure your special time with Santa, reservations are required and accepted by the Inn at Serenbe, 770 463 2610. 
  • Serenbe Playhouse’s holiday production, A Diva’s Christmas, will be held at the Hil in Serenbe on December 1 and in various venues throughout metro Atlanta during the month of December.  Visit Serenbe Playhouse on line for dates, times, and locations and to purchase tickets.
  • Purchase fresh Christmas trees, garland, and wreaths at Fern’sMarket on December 1 and 8.
  • Serenbe’s merchants offer wonderful goods and services. Fill your shopping needs in Serenbe. 
  • Find unique gifts from area artisans at the Holiday Bazaar in the Serenbe Stables December 14-16 (Dec 14, 3-7 pm; Dec 15 and 16, 11 am – 5 pm).
  • Unwind and enjoy a delicious meal at one of our eateries: The Farmhouse, the Hil, and the Blue Eyed Daisy Bakeshop.

 

Tuesday

20

November 2012

Miller Union’s Steven Satterfield visits my kitchen

Written by , Posted in marie nygren, Recipe Articles, Southern Chefs Series, Steven Satterfield


With my talented friend Steven Satterfield

This month, Steven Satterfield, of the acclaimed Atlanta restaurant Miller Union, graced my kitchen for the November installment of the Southern Chefs Series.  What a great time we had!  Steven is gracious, funny, interesting, and a consummate professional.  Oh, and how he debones a chicken, making it look effortless…crazy good.

From this…
Steven’s menu included wonderfully savory flavors one associates with autumn: grilled pork tenderloin with an apple cider vinegar basting sauce; roasted butternut squash and apples; farro and roots; bean salad in vinaigrette, featuring field peas and roma beans; a crispy salad tossed with a tangy Dijon mustard/champagne vinegar/ginger root dressing; griddled pastured chicken (see photos); a to-die-for potato, sweet potato and sunchoke salad; and roasted pepper and eggplant soup (recipe follows). 

…in process…
to this…in preparation for several dishes
We chopped, diced, and roasted to our heart’s content, and the results were outstanding.  It’s impossible, really, to fully describe the complexity of the flavors.  Suffice it to say, we are excited that Steven will be returning for the expanded 2013 Southern Chef’s Series. In the coming year, he’ll be our June chef. I’m already looking forward to experiencing an early summer menu of Steven’s.  I know we will be equally impressed and completely sated after those meals. 

From this…

to this…it was as good as it looks
Please enjoy Steven’s soup with its subtle hint of heat and savory goodness.  You’ll want to serve this soup with a crusty loaf of bread so you can soak up every drop…it’s that good.

Steven Satterfield’s Roasted Pepper and Eggplant Soup

Oven roast 2 large or three small whole eggplant; cool, peel

Oven roast 4 large or 6 small peppers; cool, peel, reserve liquid

Oven roast 3 fresh tomatoes with olive oil, salt, pepper, and fresh thyme sprigs; cool, peel

2 tablespoons butter

½ cup extra virgin olive oil

2 small or 1 large yellow onion, chopped

2 cloves garlic

2 teaspoons fresh thyme

1 bay leaf

1 hot pepper, seeded

¼ cup local honey

2 quarts chicken stock

kosher salt

black pepper

smoked paprika

Heat butter and olive oil in a soup pot and add onions, garlic, thyme, salt, and pepper.  Sweat until translucent.  Add roasted vegetables, stock, and remaining ingredients.  Simmer 30-45 minutes and taste for seasoning.  Remove bay leaf and blend until smooth.  Serve hot in individual bowls.  Garnish with smoked paprika and drizzle with olive oil. 

Some members of our class with Steven
Happy Thanksgiving to all.

Friday

16

November 2012

Giving thanks

Written by , Posted in Fern's Market, marie nygren, Serenbe Community, Serenbe Farms, Steve Nygren, The Farmhouse at Serenbe, The Inn at Serenbe

As we enter the holiday season, I find it important to pause and consider all that I have to be thankful for and what is truly important.  The “things” in life, while nice and very often convenient, are just that – things.  I am grateful for the blessings that have been bestowed on me, my family, and the many wonderful people with whom I associate both personally and professionally.

Toasting our exceptional Inn and Farmhouse staff
Steve and I are blessed to live in a forward-thinking community of caring and compassionate people in an environment that harkens back to villages of the past.  Serenbe is really such a study in contrasts. We employ all the latest in building technology and comforts here, but our community is based on old English hamlets from centuries ago.  
One of Serenbe’s resident goats
In Serenbe, we pick up our mail from central locations, walk to unique shops and restaurants on unpaved paths through meadows and woods, watch live theatre productions in the open air, and have the option to purchase local food products from our farmers market and community grocer. 

From the first time Steve and I saw this property, now known as Serenbe, we knew we had come “home.”  It feels as though we were entrusted with ensuring this beautiful piece of land was preserved and protected in ways not imagined by developers of previous decades.  Learning to be good stewards of the land has been humbling, sometimes trying, but always joyful. 

Steve and me with our daughters Garnie, Quinn, and Kara
I am particularly thankful to have my three beautiful and interesting daughters living nearby.  There is no joy greater than to be surrounded by family and dear friends.  I also appreciate having a satisfying career and outstanding staff with whom to work – these enrich my life. 

During this time of Thanksgiving, may you also pause to consider your blessings. 

Thursday

15

November 2012

What an Afternoon in the Country it was!

Written by , 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. 

Wednesday

31

October 2012

Afternoon in the Country this Sunday – be part of the fun!

Written by , Posted in Miscellaneous


Photo courtesy of BenRosePhotography.com

Friends, as of the 29th, there were only 25 tickets remainingfor this Sunday’s Les Dames d’Escoffier International Afternoon in the Countryat Serenbe.  This fabulous event features tastings from more than 90 of Atlanta’s best chefs, restaurants, caterers, retailers, wineries,
distributors and breweries; live Bluegrass music from the band Drivetrain; a silent auction; opportunities to win pastry art from the area’s best pastry chefs during the cake raffle; hayrides; and children’s activities.

The fundraising event, benefitting the Atlanta Les Dames chapter’s scholarship fund for women in the culinary, beverage, and hospitality arts and the Georgia farming community, will be at the Inn at Serenbe this Sunday, November 4, 2012, 1pm to 4pm.

I hope you’ll attend.  Visit the Atlanta Les Dames’ website todayfor more information and to purchase your tickets.

See you in Serenbe. 

Thursday

25

October 2012

Last chance to visit the Serenbe Farmers and Artists Market this season

Written by , Posted in Miscellaneous

If you’ve meant to visit the Farmers and Artists Market in Serenbe, this Saturday, October 27, is your last chance for the season.  The market runs from 9 am to noon.  Also that day in the market is the always fun Super Goober Day from 9 am to 1 pm, hosted by Serenbe Farms and Slow Food Atlanta.  Super Goober Day celebrates the fall peanut harvest.  This is a crowd-pleasing event with organic peanuts (raw and boiled), live music, PB&J experiment station, Halloween costume contest, best peanut recipe contest, and more.  Bring a jar of peanut butter to donate to the Chatt Hills Food Bank.  See you at Super Goober Day!

The FarmhouseMenu – October 25 and 27

Please note, the Farmhouse is closed October 26 for a private event

Starters

Serenbe Farms Mixed Lettuces with Serenbe Farms Yellow Beans, Pistachios, Shaved Parmesan and Serenbe Honey Vinaigrette – or – Cream of Serenbe Farms Rutabaga Soup

Entrées

North Carolina Fried Trout with Serenbe Farms Curried Okra and Jasmine Rice – or –
Farmhouse Beef Stew with Potato Puree

Dessert

Pear Pudding Cake with Vanilla Ice Cream and Serenbe Honey Sauce – or –
Chocolate Pecan Bourbon Pie

Join us at The Farmhousefor dinner between 6:00 p.m. and 9:00 p.m.  Visit us online or call 770 463 2622 to make a reservation. 

Thursday

18

October 2012

2013 Southern Chefs Series classes filling up – register today

Written by , Posted in marie nygren, Southern Chefs Series, The Farmhouse at Serenbe, The Inn at Serenbe, Wholesome Wave

2013 Southern Chefs Series classes filling up – register today

Chef Chris Hastings
and “students”

The 2013 Southern Chefs Series is attracting attention, and classes are filling up. To date, three classes are sold out, with others nearing capacity.  If you want to work side-by-side with the bestchefs in the South, many of whom are James Beard Foundation awarded chefs, you’ll want to take advantage of this opportunity and register now! 

January 20-21, Linton Hopkins, Georgia


February 24-25, Anne Quatrano, Georgia


March 24-25, Andrea Reusing, North Carolina

Chef Kevin Gillespie


April 14-15, Sean Brock, South Carolina


May 19-20, Hugh Acheson, Georgia


June 23-24, Steven Satterfield, Georgia


July 28-29, Chris Hastings, Alabama


August 25-26, John Besh, Louisiana


September 29-30, Tyler Brown, Tennessee


October 27-28, Kevin Gillespie, Georgia


November 10-11, Johnny Currence, Mississippi


December 1-2, me! Marie Nygren, Georgia with

Wholesome Wave founder Michel Nischan, Connecticut

Chefs Series participants busy at work
Chef Michel Nischan

Proceeds from the coming year’s classes will go to a seed fund to establish additional Wholesome Wave chapters.  Wholesome Wave Georgia, launched in 2009, is going strong, and Wholesome Wave founder Chef Michel Nischan’s goal is to establish additional Southern chapters.   

Wholesome Wave improves access and affordability of fresh, healthy, locally grown produce to historically underserved communities.  Wholesome Wave programs benefit consumers and the farmers who provide for them. 

One of their innovative programs is the Double Value Coupon Program (DVCP), which matches the value of a consumers federal nutrition benefits (i.e. Supplemental Nutrition Assistance Program [SNAP], formerly Food Stamps) when used to purchase fresh, healthy, local produce at participating farmers markets. 

Chef Anne Quatrano and Star Provisions
cheese monger Tim Gaddis

Every SNAP dollar spent at a Wholesome Wave partner market becomes two dollars for the shopper andthe farmer.  DVCP consumers realize health benefits, and farmers reap the economic benefit.  Wholesome Wave programs impact the economy and the health and well-being of the communities and consumers they serve.  

To register for Chefs Series classes, please call the Inn at Serenbe at 770 463 2610.  



See you in my kitchen!

Monday

15

October 2012

In a pickle

Written by , Posted in marie nygren, Recipe Articles, Serenbe Farmers Market, Serenbe Farms, The Farmhouse at Serenbe


What do you do when you have a bushel of green tomatoes?  You pickle! 
On a recent afternoon, I enlisted the help of Joy Belyeu of the Farmhouse, and together we put up 36 quarts of pickled tomatoes and onions, all from the Farmhouse’s garden.  I love to can!  Every step requires strict attention to detail to ensure that not only is the end result food safe but also it tastes good.  I have an added criterion in that I like my pickled goods to look good in the jar.  To that end, it’s all about the layering and colors.  Since the jars will sit on an open shelf in the Farmhouse kitchen, why not have the contents be colorful as well, adding a dash of red in an otherwise green and white landscape? 

I taught myself how to can when faced with an abundant bounty from my and Steve’s first garden in Serenbe – before we opened the Serenbe B&B (which later became the Inn at Serenbe).  Acclaimed landscape designer extraordinaire Ryan Gainey designed our vegetable garden, and Steve put it in.  Ours is the only vegetable garden for which Ryan accepted a commission.  And what a garden it has been for us and now for the Farmhouse at Serenbe! 

I’m encouraged that the practice of canning and pickling is experiencing a resurgence.  Information abounds on the Internet about how to can.  Ball has a great website, complete with recipes and instructions, as does the National Center for Home Food Preservation.

There are terrific economic and health benefits to taking up the practice of home canning and pickling.  With an abundance of fresh produce at area farmers markets, now is the time to dive in and learn to can.

Come to the Serenbe Farmers Market on Saturdays, 9 am – 12 pm, now through November, and pick up your favorite produce so you too can enjoy the fruits (and vegetables) of your labor in the middle of winter.



Green Tomato Pickles

3 cups thinly sliced green tomatoes

1/2 cup thinly sliced onions

1/2 cup cherry bomb peppers

5-10 cloves garlic

1 teaspoon fennel seed

2-3 sprigs fennel blossom or parsley

2 cups apple cider vinegar

1 cup water

1 cup sugar

1/2 cup kosher salt

Combine vinegar, water, sugar, and salt in a nonreactive pot and bring to a boil. Stir to dissolve sugar and salt. Pour the mixture over the vegetables in a large glass bowl and cover with a plate to submerge. Let stand at room temperature until cool. Then can place in a plastic container and refrigerate. Good for 1 month.

Thursday

11

October 2012

Delectable dining this week at The Farmhouse at Serenbe

Written by , Posted in Rocking Chair Ranch, The Farmhouse at Serenbe

Fall is in the air, and this week’s menu reflects some of the season’s vivid colors and enticing flavors.  I hope you will join us for dinner this Thursday or Saturday evening.  Please note, The Farmhouse will be closed Friday evening, October 12, for a private event.

The FarmhouseMenu
October 11 and 13

The Farmhouse is closed October 12 for a private event

Starters

Serenbe Farms lettuces with Serenbe Farms radishes, Bleu Cheese, and Vinaigrette – or – Serenbe Farms Sweet Potato Soup

Entrées

Wild Georgia Shrimp Jambalaya with Rice – or –
Rocking Chair Ranch Beef Short Ribs with Mashed Potatoes and Serenbe Farms Kale

Dessert

Caramel Cake – or –
Chocolate Pecan Bourbon Pie

Join us at The Farmhousefor dinner between 6:00 p.m. and 9:00 p.m.  Visit us online or call 770 463 2622 to make a reservation. 

← Older Entries
Newer Entries →

About Marie Nygren

MarieNygrenBio-200x300

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...

Subscribe to the blog

Recent Posts

Upcoming Events

  • No Events

Sponsors