Serenbe style and soul with Marie Nygren

Cooking with Linton Hopkins

2011-01-22T22:51:00.000-05:00

What a great start to the 2011 Serenbe Southern Chef Series! Linton Hopkins from Restaurant Eugene and Holeman and Finch cooked up a great class for all the participants. Everyone was buzzing at breakfast at The Inn on Monday morning about Linton's delicious dishes but most especially about his passion for food. Linton's amazing knowledge about food was just one of the great aspects to his class.

On Sunday, Linton lead the class through the preparation of Cauliflower Soup, Coq Au Vin, Skillet Greens and Carolina Rice Perloo. The soup was so easy to prepare-5 ingredients only- and absolutely delicious. As was the rest of dinner. Monday morning included a beautiful composed salad with endive, radish and bleu cheese, lemon herb mushroom broth with kale bread dumplings and a lesson in biscuit making.

As I watched the goings on in my kitchen this past Sunday and Monday, there was a continual smile on my face. Everyone,including Linton and Woolery (his assistant), was having a great time. I loved watching Linton share his love for food and the class just taking it all in- getting their hands into the dumplings and biscuit dough,chopping all those vegetables and learning some new food tricks.

There is something very old and comforting in the act of cooking and eating together. And when you can share that with one of the best chefs in Atlanta, it makes for a perfect 2 days. The line up for 2011 is fabulous. I feel so honored to have the 5 chefs on the list in my kitchen sharing their love of good food with the participants. I hope you can join us for one this year.

Cauliflower soup

2011-01-22T22:46:00.002-05:00

Click on recipe to see larger!

Fig Cake in AJC article returns to the menu at The Farmhouse

2010-09-23T18:35:00.000-04:00

This was a banner summer for figs at Serenbe. I have 3 bushes at the Inn and 1 in my backyard and they were continually bountiful for weeks. So like all good Southern ladies when one has baskets full of fruit, one makes preserves. Then the question becomes, what else could I do with my figs?

I had used preserves before to make a cake and thought that figs might make a great base for one. So after some research and some tweaking of the ingredients by Joy-my head cook, we came up with a recipe for Fig Cake that is delicious. The cake is moist and holds that moistness for days.

The Atlanta Journal Constitution (click to see article) Food section recently wrote a story on me and my culinary heritage. One of their requests was they wanted 3 recipes of mine that had not been published. The Fig Cake is one of those recipes.

On the day of the photography shoot, I was photographed in a field of sweet potato greens at Serenbe Farms with Paige- our farm manager. Then we went back to the Farmhouse kitchen and shot pictures of me cooking and styling the food of the recipes I had given the paper.

As Joy is one of the best bakers I know, she had baked the cake for me the day before the shoot. And when I sliced into it, I could see the mouths surrounding me salivating in anticipation of that first bite. I do believe everyone swooned. It is really one of the most delicious old fashioned cakes I have ever tasted.

I hope you'll come taste it for yourself at The Farmhouse this weekend!

**photo from AJC Bob Andres, bandres@ajc.com

The end of my Summer break

2010-09-19T17:29:00.001-04:00

No, I didn't disappear from the blog scene, just seems I took a summer break. Well at least from writing, not from cooking and redoing some spaces at The Inn. It has been a very busy summer season at Serenbe and not just for me.

Kara (daughter #2) and Dallas (another Serenbe resident) had their 4th year of Serenbe Day Camp. The camp was open for 5 weeks and had great response. Some kids came for all 5 weeks and one said,"this is the BEST camp ever!" I loved seeing all the little ones running around and I even visited a few events- a Bird's of Prey show and the reptile visitors from Cochran Mill Nature Center.

This was the inaugural summer for Serenbe PLayhouse-www.serenbeplayhouse.com. What an amazing job Brian Clowdus did!!! We had 3 different plays performed at Serenbe- Jungle Book, John and Jen, and R&J. Steve and I saw all 3 productions( some 2-3 times) and kept pinching ourselves that this was actually happening in "our woods."

High quality theatrical productions with live music all with dynamic talent. The response was terrific and Brian promises us another FABULOUS season for next year. Brian loved it so much that he has stayed on and will do a Halloween and Christmas themed production for the fall and winter at Serenbe.

A new store opened called Bloom - www.bloom-shop.com - by 2 sisters and it is filled with all kind of fun gift items and hip clothes and jewelry (I know this because all the dresses are way too short for me!!). Our daughters love to shop there- Kara just bought a great dress for her trip to San Francisco. I must say she looked very beautiful in it.

And then of course the Farmhouse. Fried Chicken Sundays have become very popular. There is something very Southern- well ok Southern from a generation ago- about taking a Sunday drive to the country and visiting Grandmother to have Fried Chicken and all the fixins. So as most of my guests do not have relatives in the country they can come to the Farmhouse now for that Southern experience.

I am always happy to fill in as a Grandmother for my littlest visitors when they become fussy at the table. As there are no grandchildren in site for me any time soon, I can practice at least.

We opened the Nest house model this June. It is our newest Serenbe Housing product- a very energy efficient small foot print house located in Grange. The house is filled with lots of the newest technical and energy features. I worked on the interiors with Dana and David Widmer who will be operating Serenbe Design Studio to help new buyers with their Nest house purchase.

We wanted to show that a small house-1074 sq.feet- could feel spacious and beautiful. I feel we did a great job. I'll do a separate piece on that and write about all the environmental features in the house.

Then the press!
We have been very blessed to have some great pieces written about us this summer. Again- another posting on that is to come and I'll give links to those pieces also.

AND, I tried out for a spot on the Food Network- "The Next Food Network Star." It was quite an experience and though I have heard nothing back I had great fun putting together all the pieces for the audition.

So as I said, it has been a quite summer season here. We have all been busy bees at Serenbe. Though I can still find the serene part here when Pudge and I take our morning walks. I just love the mornings here. Maybe that is another posting- pictures from my morning walk.

Writing this posting has gotten me enthused to share more of life at Serenbe with you.

I hope all of you had a great summer. For those of us in the south, we are ready for Fall. These 96 degree September days are just too much!!

My Southern Version of a Pimm's Cup

2010-08-22T16:31:00.000-04:00

I have always loved Pimm's which is a British liquer made with gin and fruit extract created in 1859 by a London bar owner. It is still a secret recipe and the #1 British summer cocktail. I can not remember when I first tasted Pimm's but in just the last year, I kinda of rediscovered its unique and refreshing taste and started making an evening cocktail for myself and whoever else might want to join me. Evening cocktails have not been a part of my evening ritual but maybe turning fifty this year opened a new door for me.

Or perhaps it is the part of my soul that feels a great affinity with England and its lovely customs and amazing lands.As much as I love France and Italy, the countryside of England is still my favorite landscape. I use to journey to England twice a year starting in 1996 to visit a dear woman I had met on a trip the previous year in Ireland at Castle Crombe, her nephew's castle. Her name was Alice Crichton and upon that meeting we became very dear friends . I like to say soul friends, as Alice was 40 years older than me but I never thought of the age difference. And so I would go each twice a year for a week until her death in January 2000. Those trips were some of the more fascinating ones of my life but that is for another story time.

I had not been to England in several years and had no plans on the horizon to visit but as can happen so often at Serenbe, a serendipitous invitation came our way.

In May, Steve and I were invited to attend an alumni reunion of the Prince of Wales Environment and Sustainability Programme that was to be held at Highgrove, the Prince's country home, in June. Serenbe had just been chosen to be the new east coast venue for the POW Sustainability Programme and the executive director, Lindsay Hooper, asked if we would like to come to the reunion and meet Prince Charles. So guess what our answer was? "We would be delighted to!" Wouldn't yours????

So a trip was planned for 3 weeks hence. We were able to arrange a week off- a luxury as of late with our busy schedules. Steve and I visited the west country, Somerset, before heading to Gloustershire and Highgrove. Somerset was some of the most glorious countryside we had ever seen. Lots of great stories here too for later because I had started this to tell you about Pimm's.

Saying "I'd like a Pimm's" in England is like saying "I'd like a Margarita" in America. Every bar has the makings for a Pimm's there. A true English Pimm's is made with Schweppe's lemonade (not made in America and not what you'd think of as lemonade) and garnished with oranges, strawberries and mint. It is so delicious.

So that taste for Pimm's that I had rediscovered earlier this year was able to be quenched in any corner of the country I visited. Even Prince Charles had one as his drink of choice as he visited with the group members at Highgrove.

Upon returning to Serenbe, I wondered how I could put a Southern twist to a Pimm's and offer it as a cocktail at the Farmhouse.

A version I had tried several years ago in England at another friend's home was mixed with ginger ale. There is a southern ginger ale called Red Rock which is a spicy ginger ale that I have loved since childhood. So, I decided to mix the two and so was born the Southern Pimm's Cup. It is garnished with mint, strawberries and peaches- a great touch added by our bartender, Arielle. It makes it that much more southern!

I hope you'll come to the Farmhouse and try one.

Southern Chef's Potluck

2010-08-01T14:39:00.002-04:00

I love food events. Just 2 weeks ago at Serenbe, we had one of my most favorites yet.

A Southern Chefs Potluck on July 18 was held to benefit Wholesome Wave, a wonderful, national organization to get fresh local food on low income family tables.

What made this event so amazing was the caliber of local talent that turned out for a casual Sunday afternoon in the country. The event was held in the Lake Pavilion at Serenbe and was set up like a Sunday church potluck- long tables with gingham cloths and a center food table laden with delicious food prepared by Atlanta's best.

Each chef was asked to bring a side dish, dessert and pickle or relish. And unlike other big foodie events, all they had to do was set down their dishes and have fun. No standing behind a table making individual dishes for people to sample. We had organized this event to be fun for the chefs also and fun they did have!

Libations were provided by Quivira Vineyards, Terrapin Beer and "Moonshine Punch" from Holeman and Finch.

Some of the dishes and chefs:
Anne Quatrano- Bacchanalia- Fried Okra and Hot Peppers with Wild Ramp Aioli , Blueberry Pie and Cookies from Star Provisions
Linton Hopkins- Restaurant Eugene- Eggplant Salad and Key Lime Pie
Hilary White- The Hil- Squash Casserole
Steven Satterfeld- Miller Union- Succotash and Peach Ice Cream
Kevin Gillespie- Woodfire Grill- Granny's Potato Salad
Ford Fry- JCT- Macaroni and Cheese and Coconut Cake
Marie Nygren- Garlic Cole Slaw and Blueberry Cobbler
Will Harris and Jim and Nick's Barbeque-an entire cow from Will's farm- sliders, grilled Rib Eyes sausage
Joe Truex- Watershed- Corn Pudding

It definitely was the best potluck I had ever been to!!!!

And, I loved watching the chefs and the guests have such a great time. Someone said it was like going to a big family reunion.

We also had a live auction with 3 great packages:

Dinner for 6 at Hilary and Jim White's with lots of fresh vegetables from Serenbe Farms.
Cocktail Party for 30 in my and Steve's courtyard with food and wine provided by Linton Hopkins, Restaurant Eugene and event design by Gloriosa.
Overnight stay for 8 at The Inn at Serenbe and dinner in my and Steve's house provided by Anne Quatrano, Bacchanalia.

The entire event brought in over $20,000 for Wholesome Wave which was fabulous for an inaugural event.

If you didn't get to come, please plan to next year. Even the chefs said please let them know so they'd mark it on their calendars as they had such a fun time. When we have the date for next year, I'll put a posting on the blog so keep a lookout for it.
Hope to see you there next year.

**photos courtesy of Melanie Allgood Hygema

Southern Chef Series with Ford Fry

2010-07-24T15:44:00.002-04:00

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.

Click here for a printable recipe.

Southern Foodways -Skillet Brigade Event at Serenbe

2010-07-11T13:38:00.008-04:00

Last January, Linton Hopkins and I were in my kitchen setting up for his Monday class as part of the Serenbe Southern Chef Series. He and I were chatting about the Southern Foodways Alliance- a great organization dedicated to preserving the history and flavor of Southern Culture. I had wanted Serenbe to partner with SFA to create a benefit for one of their programs.

From that conversation and several meetings later (which included Angie Mozier- she and I had created the original Les Dames event at Serenbe 9 years ago), the Skillet Brigade and Serenbe are hosting an event on July 18 with some of Atlanta's top chefs-a Baker's Dozen- to raise money for Wholesome Wave, a truly wonderful program.

It seems a great way to spend a Sunday afternoon in the country- delicious food, beautiful scenery and a crazy bunch of chefs. Hope you can join us!!

Click Southern Chefs Potluck to see the flyer in detail.

For details and ticket purchase, click Georgia Organics.

Ticket price is $100/person.

A Special Last Minute Opportunity

2010-07-09T20:28:00.001-04:00

We still have a few spots available to join Ford Fry on Sunday and Monday. If you haven't already seen the menu, please read the posting below.

For anyone who still signs up we are offering one person for $425 and you can bring your friend for an additional $200.

Call 770.463.2610 so you don't miss this wonderful culinary experience!

See you this Sunday in my kitchen.

Ford Fry is coming soon!

2010-07-07T18:40:00.000-04:00

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

Weekend with Ford Fry

2010-07-02T20:24:00.002-04:00

Well, it has been an AMAZINGLY busy and hectic time at Serenbe for the last two months. I kept meaning to write about it but then the busyness just continued and I'd walk into the house in a daze to get set for the next "adventure."

So the rumors of my disappearance are not true- except for perhaps our quick getaway to England last week (another whole posting I promise!)- and I am back to the tales of the wonder that is Serenbe. SO much has gone on and I will hope to get it all written down.

I did want to let everyone know that the next chef for the Serenbe Southern Chef series will be at here July 11 and 12. Ford Fry of JCT kitchen is bringing his deliciously simple and fresh Southern cuisine to my kitchen next week. For those of you who have dined at JCT, you know what a treat this will be. Plus, Serenbe Farms is at the height of vegetable season so I know Ford will be working wonders with all of Paige's delicious produce.

There are a few spaces left. Call the Inn today, 770.463.2610 to reserve a great last minute culinary getaway with one of Atlanta's best chefs. Read more on Atlanta Dish!

Hope to see you next week in my kitchen.

Inspiration for Serenbe

2010-06-19T09:16:00.001-04:00

Marie is away on a wonderful trip to England. Steve sent a couple of beautiful pictures today. There will be some wonderful new postings upon her return late next week!

Their visit to the English countryside began in Selborne, where inspiration for Serenbe began many years ago.

Life is busy in Serenbe!

2010-05-23T14:02:00.001-04:00

Spring and Summertime in Serenbe is such a wonderful time. The flowers are all in bloom, the streets are filled with visitors and neighbors in the community and the Saturday Farmer's market is underway.

My days have been filled with lots of cooking at the Farmhouse. We are thrilled to be booking so many additional conferences, lunches and our Fried Chicken Sunday is busier than ever. Last week we had our first wine dinner in the garden and it was just lovely.

My blog entries have been few but please continue to check back often. The next couple of weeks are very full and I hope to get back to regular entries, including some wonderful recipes, very soon!

Mother's Day and More

2010-05-10T19:53:00.001-04:00

Last week I was out of town for several days in Boulder, enjoying my youngest daughter's college graduation. We flew back on the red eye Saturday morning just in time for me to get a few hours of sleep, and begin prepping for our huge Mother's day at the Farmhouse.

We served 431 people!

I enjoyed reading the blog, An Atlantan Eats, today from one of our guests on Sunday. I hope everyone had a great day and we enjoyed the spectacular day!

MayDay in Serenbe

2010-04-30T20:42:00.001-04:00

Sunday is Mayday in Serenbe and everyone is very excited. We have so many new shops, vendors who will be here for the day, good food, live music, etc. It will be a wonderful day to spend with your friends and family.

Serenbe is so beautiful this time of year and we hope to see you here on Sunday.

A wonderful salad recipe

2010-04-28T19:22:00.001-04:00

I featured my new salad recipe last week at the Farmhouse and everyone loved it. I know you will enjoy it too!

Mixed Lettuces with Mushrooms, Radishes, Bleu Cheese and Mustard Vinaigrette

4 tablespoons minced shallot
3 tablespoons red wine vinegar
4 teaspoons Dijon mustard
1 teaspoon sugar
1/2 cup Extra Virgin Olive Oil
salt
Tabasco

4-6 heads young lettuces, washed and torn into pieces
1 1/2 cups sliced mushrooms
12 radishes. trimmed and sliced
6 tablespoons crumbled bleu cheese

Whisk first 4 ingredients in a bowl to blend or in a glass jar and shake. Season with salt and Tabasco to taste.

On plates or in bowls, place washed lettuce leaves. Scatter mushrooms and radishes on the leaves. Spoon vinaigrette on the salad.
Sprinkle cheese all over.

Click here for a printable recipe.

Life at Mary Macs

2010-04-24T14:12:00.003-04:00

With Mother's purchase of the building in 1972, she took over the last of the storefronts in the building that she was in on Ponce de Leon. That expansion gave her more seating, more kitchen space and a proper waiting room. Mother's seating capacity became 375.
A number now that just amazes me because my restaurant, The Farmhouse, seats 65. To imagine that multiplied times 6 just boggles me because my mother seemed to handle it with such ease. On Mother's Day, we will potentially have 360 guests or more. In the height of Mary Macs popularity in the late 70's and 80's, Mother served over 2000 meals a day! That is a lot of turnip greens, corn and green beans. And it was all fresh. Just think about all that corn shucking- like 500-600 ears a day.

When I am in the kitchen every Wednesday prepping with my staff for the week's menu, we often discuss the amount of vegetables Mother had to have prepared every week. Of course, she had 40 in the kitchen prepping and cooking. But don't we all just marvel when we find ourselves in a situation or job very similar to one our parents had and remember the grace and beauty in the way they dealt with it. I always had an amazing amount of respect for Mother and the job she did but I have even more now. Especially every Sunday when I am preparing my orders to place for the week ahead. When I call in my produce order for a case of green beans and whatever else, I think of Mother ordering 25 cases of those same beans and bless her for her fortitude and teachings. Love you Mama!

Pimento Cheese for a party!

2010-04-20T17:53:00.004-04:00

Steve and I had an afternoon wine and cheese party this past weekend at our house to welcome our new residents to Serenbe. In the last 6 months, we have had over 20 new residents move in. It is always great to have new energy on the streets.

"I think nothing is better than Pimento Cheese for a nibble to go along with homemade lemonade and wine. I serve Pimento cheese as one of the rotating cheeses we serve at tea time in the afternoon at the Inn. And do people love it!!"

Pimento cheese is one of those quintessential Southern dishes served at parties. Every southern cookbook has a recipe.

I like mine with a little kick so we add cayenne and Tabasco to the mix. Of course feel free to add more or less depending on your taste. And always be sure to serve it with crackers and celery.
Enjoy!

Pimento Cheese

3 1/2 cups shredded sharp cheddar cheese
1/2 cup diced pimento
1 oz. cream cheese
3 Tablespoons mayonnaise
1/8 teaspoon cayennes
1/4 teaspoon tabasco
1/8 teaspoon kosher salt

Place all ingredients in a bowl and mixed well with hands until cream cheese is incorporated into mixture.

Click for a printable recipe!

New shops at Serenbe

2010-04-18T15:37:00.002-04:00

Along with the spring flowers popping out of the ground, we have new businesses opening at Serenbe. Repurpose , a new venture for Keith Robinson of Gloriosa Design, is an amazing treasure of a store. Filled with beautiful antiques, paintings (some from Serenbe residents), fresh flowers for purchase and treasures Keith has found, Repurpose is a beautiful spot to visit at Serenbe.

Garnie, our oldest daughter, and I approached Keith some 7 weeks ago about the potential of the shop. We have known Keith for several years as he is the exclusive caterer for events at The Inn of Serenbe and love his style and design eye. A shop space was coming available and Keith had an inventory of beautiful furniture and objects from his years of styling events that his storage space was overflowing with. He loved the idea as we found out that one of his dreams for years had been to own a "lifestyle" store.

Well as is Keith's way, he transformed a store space in 5 days! I love walking up to Repurpose to see what new piece Keith has recently found. He has an uncanny ability to find items. I have known him to see a piece of furniture on the side of the road that has been discarded and bring it back to life. Hence the name, Repurpose.

In this month's Atlanta Homes and Lifestyles, there is a story featuring Keith and his exquisite style.

**photo from ATL Homes and Lifestyles magazine
I hope you'll come to Serenbe this weekend or soon to visit his shop and take home a treasure for yourself.

Dad inspired my love for Farmer's Markets

2010-04-10T18:08:00.001-04:00

Mom and Dad

Since I have been reminiscing about my childhood at Mary Mac's on the blog, some folks have asked about my father and the role he played at Mary Mac's. Mother was certainly the heart and soul of the place but my father was like the backbone. He tended to the maintenance issues and closed the restaurant each night so that Mom could leave at 8pm to get home to tell us good night. But one of his duties he loved most was buying the produce.

Dad and me!
Harvey, my Dad, had been in the wholesale produce business for years in Atlanta. That was how he met my mother. He made a sales call to Mom's first restaurant, Margaret's Tray Shop, in the mid fifties. He obviously did a great sales job as they married in 1956.

One of his businesses was called Lupo's Produce and his motto was "If it is in town, I have it. If it is in the world, I'll get it." Dad was never to be outdone.

Dad had closed his produce business in the early 60's and went to work for a food wholesaler. When that job ended, he joined Mother at the restaurant. He loved to tell people that his salary was " a new Cadillac every year, a closet full of clothes and sleeping privileges." Needless to say, Dad was quite a character.

So when he joined Mom, it was a natural for him to be in charge of produce buying as he knew all the businesses down on "row." That was what the area was called at the State Farmer's Market because all the big produce businesses were all in big buildings in a row. He had his favorites that he called on- Cerniglia Brothers, Collins, Sonny's and Sutherland's are some of the ones I remember.

Dad had bought a used van and would drive down twice a week to get all the fresh vegetables for Mary Mac's. He said it was to save money but I really think it was so he could visit all his buddies on row.

In the summers, I would go with Dad to market sometimes. It still is one of my fondest memories of time spent with Dad. I loved to ride in the van with him and hear stories about his time on row. But mostly, I just loved to hang out with my dad. I would get to go into all the big walk ins (REALLY big refrigerators) for all the produce. There is a distinct smell to a produce walk in. I can not describe it but when I go into my walk in at the Farmhouse there is a faint whiff of it (obviously my walk ins aren't that big!) and I am carried back to those times with Dad.

Then we'd drive down to the sheds at market. These are the places open to the public and in those days where the farmers from all over Georgia would bring their crops to sell. We would drive up and down the rows looking for items Dad didn't get from wholesalers. Once he had found an item and a price he liked, we would get out to inspect the produce.
It is from Dad that I learned how to tell a fresh tomato from a hothouse one (look at where it was attached to the vine and look for ripening marks) and the best way to pick a ripe watermelon in season (it should have a yellow belly which means it was allowed to ripen on the vine.) Dad would only buy produce in its season so Mary Mac's never had tomatoes in the winter and such. He prided himself on buying the best produce he could for the restaurant.

I still love to go to Farmer's Markets. My family knows that when we go on vacation and there is a market that I will be there first thing to look all the bounty those area farmers have brought in. And just like Dad taught me, I'll turn over watermelons and look for the rings on a tomato.

Easter Lunch

2010-04-07T16:44:00.000-04:00

I am just now catching my breath from Easter Sunday. We started cooking Fried Chicken at 5am on Sunday morning (that was our sunrise service!!) in anticipation of a big crowd. When the doors opened at 11:30am, it was nonstop until the last chicken was served at 3:30pm. We served 258 guests out of what used to be my home kitchen. Of course the kitchen has been revamped, but when I stood back at the end of the day I had to smile knowing the Sunday lunch numbers were much smaller not so many years ago.

As I drove up to the kitchen early Sunday morning, I had a "conversation" with Mama."Can you believe this Mother? Here I am on the way to the kitchen to cook Fried Chicken for several hundred just as you did so many mornings at Mary Macs." Never in my wildest dreams did I see this as my Sunday work but as so many of us have learned, life has a very funny way of bringing you back to the destiny you were meant to live.

In the Atlanta restaurant scene, Mother's title was "Queen of Dixie Cuisine." And, it does not get more Dixie than Fried Chicken. So who would want to go up against a Queen's chicken? Until I took over the Farmhouse restaurant just this past year, I had never fried a chicken in my life!! Steve and the girls and I had dinner with Mother at least one night a week at Mary Mac's so it wasn't as if they were deprived. When your Mother has the best chicken in town , why cook it at home. Plus, I had seen so much of it in my lifetime that it was never a choice of mine when we went out for Southern.

But I here I was in my "kitchen" serving Sunday chicken with horseradish potato salad, steamed asparagus and Mother's squash souffle to all the guests dressed in their Easter finery.

When I finally left the kitchen at 6pm, I could feel Mother with me, see her smiling and saying "mighty tasty chicken."

Serenbe in Bloom

2010-04-01T18:08:00.001-04:00

Haven't you just loved the spring light the last few days in the Atlanta area? It is my favorite time of year with the spring flowers starting to show their beautiful blooms.

I see more Serenbe residents out for morning and afternoon walks to soak in the lovely sunshine and be among the daffodils, quince and forsythia. Neighbors and guests sitting at the sidewalk tables in front of the Daisy having a latte or ice tea and visiting. It still makes me smile to see all this and realize it is all happening in the middle of the woods in what use to be our "backyard."

Serenbe will be a bustling place this weekend. There is an Easter egg hunt at the Serenbe stables. I love seeing all the precious little ones running around looking for bright colored eggs and the joy on their faces when they find a treasure.

And, the Farmhouse is having Easter lunch with ham, fried chicken and the first of the spring asparagus. I look forward to seeing all the Easter outfits and bonnets. Maybe I can wear mine the next week as I'll be in the kitchen all day. Easter is busy day for the Farmhouse as we usually serve 200 people for lunch. Lots of fried chicken!!

Even my dog Pudge is enjoying the sunshine.

Serenbe in Town and Country

2010-03-29T19:03:00.000-04:00

Click HERE to see a close-up of the article.

Very exciting, see Serenbe in April's issue of Town and Country magazine.

Life at Mary Mac's

2010-03-24T17:46:00.002-04:00

The Atlanta restaurant scene was not a big one in the sixties. Mary Mac's was one of a handful of restaurants in the city. Most people were still eating at home or at their clubs(for the Buckhead and Ansley Park set.) But the 70's certainly changed that.
Mother started to notice the pick up in business and expanded to the next store front in her building on Ponce de Leon. With that expansion, it gave the dining room 60 more seats.

Then in 1972, Mother's landlord called and offered to sell her the building. Thrilled with the possibility, she approached a local banker and daily customer for a loan. Imagine her reaction when he rejected her request because she was a woman! Not to be daunted by his refusal, she tried another banker and customer and received the same response.

With that, she approached her two sisters, Sara Spano and Merle Lott for a loan. Aunt Sara had inherited some money from a cousin and Aunt Merle had invested wisely in real estate and stocks. I can remember Mom making the drive to Columbus to pick up the check from Aunt Sara and thanking her for her support.

The 70's also brought a whole new energy and customer base to Mary Mac's. Because Atlanta and it's leadership had handled the issues of the Civil Rights movement with such dignity and respect(remember that Atlanta had no race riots unlike other southern cities) and were forward thinking on transportation issues, Atlanta appeared to be open to new possibilities and new kinds of residents.

Midtown Atlanta, where Mary Mac's is located, became the hang out area for the hippie movement. Peachtree and 10th was filled with kids from all over the south who left their small southern towns to move to the "groovy" big city. Store fronts that had become vacant due to the move to suburbia became filled with head shops, poster stores and the like.

I fondly remember a fringe vest and pocket book that Dad and Mom had made for me by one of the regular customers.

Yet though they had left small town mentality for big city openness, they still craved the soul food they had eaten all their lives.

And unlike several other restaurants that did not want "those weirdos" in their establishments, Mother welcomed them into her dining room as she did Atlanta's growing homosexual population. Like the hippies, young homosexuals from all over the south were moving to Midtown Atlanta to explore the acceptance of alternative lifestyles that was prohibited in their small town.Like their hippie neighbors though, they too craved a taste of the south which Mother was happy to supply.

Mary Mac's had to have been quite the sight with such an array of clientèle. Office workers, business executives, drag queens, psychedelic hippies and more.

What a potpourri!

And it all worked because Mother and Dad truly welcomed all that came through the door. Their tolerance for people from all walks of life created such a vibrant energy in that restaurant. There were no pretenses, no judgements. It was all about creating a place for people to have good food with good company. And, I feel they succeeded beautifully with that plan.

Weekends Away

2010-03-19T16:22:00.000-04:00

Well, the last couple of weeks have been filled with travel for me. My oldest friend, Connie, celebrated her 50th birthday recently in Rehoboth Beach, Maryland with a group of girlfriends. I flew up on March 4 to Washington so I could put together my gift to Connie- preparing a Southern dinner for Connie and her girlfriends. On the special occasions of my loved one's life, I always cook because for me on those occasions I want to gift from my heart and cooking for me is all about sharing one's heart.

So on Friday morning, I headed to the local Whole Foods. I had some food ideas in mind but always leave the recipe box open to what might be available. I had planned a menu with Goat Cheese stuffed chicken breasts with Red Pepper Jelly. I had called ahead on this one to make sure Connie had a jar of jelly from Serenbe. The red pepper jelly we sell at the Inn is my favorite one to use for this recipe (my #1 requested chicken dish at the Farmhouse.) Knowing White Lily flour wasn't sold that far north, I had taken a ziploc bag of flour with me along with a bag of JennyJack grits (the ones we use at the Inn and Farmhouse) as I wanted her northern friends to have some of the taste of the south.

I had hoped for collards but none were to be found so I bought kale to be sauteed with caramelized onions. And parsnips with mint - I had read a recipe the day before from the new Lee brother's cook book, Simple Fresh Southern, and wanted to give that a try. Then big surprise, there were Spring Vidalia onions! One of my very favorite southern spring veggies. I love to just simply roast them with olive oil and salt and pepper. The spring Vidalias are in markets now and look like large scallions. They are the early shoot off the the vidalia onion bulb that sells later in the year. Absolutely delicious.

So with all our bags and groceries, the ladies packed up the various cars and we made the 3 hour drive to Rehoboth from Bethesda.One of Connie's friends had been gracious to lend her beach house for the weekend. As we unpacked, you'd have thought we were staying for a week with all the food that kept coming in the kitchen - 2 coffee cakes (Connie's favorite), more cakes, fruit, wine, snacks, etc.

Friday night we ate out at a local favorite for fish and chips and then karaoke, which I had never been to before. That was an experience!! Saturday was a time for walks and coffee in town. The afternoon activity was a spa day- always a ladies favorite. Then back to the kitchen.

I started the onions caramelizing for the kale. I always get those going as I have written about before as they take at least an hour if not longer. And, I had brought one of Connie's cast iron skillets from her house- the best way to cook them. Everyone joined in to help prep- peeling parsnips, tearing off kale, searing and stuffing chicken breasts, making Farmhouse biscuits, stirring the grits.

Several of the ladies had never had kale. I always love to introduce a new vegetable to people especially one that is so delicious and nutritious- one of the most nutritious you can eat. And combined with caramelized onions, it is one of my all time favorite vegetables. All the cooking was finished and we gathered round the stove to fill our plates with some new dishes for everyone to perhaps prepare at home.

It was great fun to spend time in the kitchen with all the ladies and bring a bit of the south to Connie's birthday celebration.

Kevin's Banana Pudding

2010-03-13T19:15:00.001-05:00

There are no words to describe how delicious this recipe is...... Enjoy!

Warm Banana Pudding

2 cup Sugar
1 cup all-purpose flour
1 teaspoon salt
2 cups milk (whole)
2 cups half and half
2 teaspoon vanilla extract
2 tablespoon butter
8 egg yolks
box of Vanilla wafers
10 ripe bananas
Meringue:
8 egg whites, at room temperature
10 tablespoons sugar
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract

Lightly beat yolks in a large size mixing bowl and set aside.

Whisk together in a large saucepan, the sugar, flour and salt. Slowly mix in milk and half and half, whisking constantly until pudding is thick. When thickened, add butter. Gradually add hot pudding to yolks, whisking constantly. (If you have a standing mixer, it makes this part easier)
When pudding fully incorporated, add vanilla.

In a separate mixing bowl, beat whites, sugar and cream of tartar until peaks form. Then fold vanilla in.

Assembly:

In a 9x13 baking or casserole, make a layer of bananas, then wafers, then pudding. Repeat again.
Top with meringue and place in 350 oven until meringue browns.

Serve warm.

Click for a printable recipe.

My life in the '60's

2010-03-10T19:37:00.000-05:00

When Mother bought Mary Mac's in the early sixties, Ponce de Leon was already an eclectic and colorful mix of businesses and homes. It was an interesting area to explore- though my exploring was limited to a block. Across the street was a laundry, nightclub and Landers Poultry.

I was fascinated by Landers. When you walked in, the floor was covered with saw dust and chicken cages filled the left wall. The right side of the store was the counter where you could get eggs, every chicken part imaginable and butter. In the back was where they did the chicken processing. It was one of the few places left in the city where you could get fresh chickens butchered to order.

The next block was taken up by the original Krispy Kreme location in Atlanta which is still in operation. My big treat was to get a nickel from Mom and walk across the street to get a chocolate covered doughnut topped with whipped creme and a cherry! In those days, I was allowed to go by myself at the age of 6. The ladies at the counter knew me and and would have my favorite doughnut ready for me if they saw me coming.

The most colorful neighbor though was Miss Bessy. She ran the local brothel which was located directly across the street at the corner of Ponce and Myrtle. The building still stands and is now Woodruff's Bed and Breakfast. Several years ago, my husband and I had the opportunity to go into the building. At that time, the call board for the girls was still in the downstairs office/foyer.

I do not remember Miss Bessy just Mom's stories about Miss Bessy coming over for lunch during breaks to get a lunch for herself or the girls. And, the patrons having lunch themselves after their visits. Mom never shared names of the clientèle but it was always a who's who of local and state officials and business men.

Mom always had a cordial relationship with Miss Bessy- no judgments. She said Miss Bessy was providing a service just as she was. Mom always had a welcoming atmosphere for all of Atlanta's colorful characters. In her dining room, everyone had a place at her tables. It provided a great lesson for me in the years to come.

Baked Chicken with Lemon Onion Butter Sauce and Greens

2010-03-08T17:23:00.001-05:00

Marie is out of town but gave me this wonderful recipe to put up for all of you. She featured it a couple of weeks ago at the Farmouse and it was my husband's favorite chicken dish so far. We hope you enjoy it just as much!

~ Dana Widmer

6 chicken breasts- skin on
Olive Oil
Salt and Pepper
8 oz. unsalted butter
1 medium onion chopped fine
6 Tablespoons fresh lemon juice
1-2 tsp salt
Tabasco

2 bunches collards or 4 bunches kale
Olive oil

Prep collards by removing rib from either green and tearing into bite size pieces.
Wash, drain and set aside.

Melt butter in a pan. Add onions and cook on low heat until translucent. Add lemon juice.Season to taste with salt. Add couple dashes of Tabasco to taste.
Keep warm.

Season chicken with salt and pepper. Heat small amount of olive oil in a skillet. Sear breasts 2 min on each side.
Place in a 375 oven and bake for 16- 20 min until done depending on thickness and weight of breast.
Keep warm.

In a larger pan or pot, heat oil and add greens. Stir greens in oil until tender. May add a little water and cover pot to steam them. Season with salt to taste.

To plate, place greens on plate or platter. Place chicken breast on top and spoon sauce over the chicken and greens.
Delicious served with corn pudding and jasmine rice.

Click for a printable recipe.

My guest blogging Kevin fan!

2010-03-04T18:55:00.003-05:00

Of course I watched Top Chef this season. Atlanta was well-represented with three “cheftestants”: Hector Santiago from Pura Vida, Eli Kirshtein from Eno, and Kevin Gillespie from Woodfire, who all participate in Les Dames d’Escoffier’s “Afternoon in the Country” at Serenbe each fall. Sweet, affable, bearded, tattooed, bacon-loving Chef Kevin quickly became the frontrunner for “fan favorite” as he blushed and grinned when judges announced he was the winner of the first challenge.

He went on to win the majority of challenges throughout the season, but finished third in a tight race with the super talented Voltaggio brothers. Woodfire, which had been quiet since previous owner Chef Michael Tuohy left us for California, immediately became Atlanta’s darling and now has reservations booked eight weeks out. Needless to say, I was beyond thrilled when Chef Kevin was scheduled as the third chef in the Serenbe Southern Chefs Series (following the great Nathalie Dupree and Linton Hopkins), and I got my name on the attendee list before we released info to the public (a smart move; this workshop sold out in mere hours).

The set up for the two-day workshop was like this: A small group of 12 (a mixture of ages, men and women) gathered in Marie Nygren’s gorgeous kitchen for hands-on meal preparation, then we sat down and ate that meal together. At the beginning, Chef Kevin announced the menu saying, “We’re going to cook what I cook at home.” I wondered if it would be inappropriate to ask if I could come live with him as he told us we were preparing pork shoulder, root vegetables, collard greens, mashed squash, and banana pudding for dinner that night, then a “lighter” meal on day two of chicken salad (with homemade tarragon mayo), cauliflower soup and baked apples.

Chef Kevin moved between stations on the center island and counter, explaining each dish and talking about why he chose it for us to make, the ingredients and what we’d be doing with them.

At the collards station, he said, “There’s a debate over whether collards are fit for human consumption.” Apparently, we Southerners are the only people who eat them with any sort of regularity, and the rest of the world uses them for animal feed or some such nonsense. This was news to me; I was thinking about my Grandmother Martha, aka “Tutu,” and the tons of delicious collards she prepared for me over the years when Chef Kevin said that his “Granny” certainly didn’t buy that argument at all. We were the first people outside the Gillespie clan to see this secret family recipe for collards, which made me feel oh-so-insider. I will give a hint — the collards have coffee in them. Best ever. (My apologies to Tutu, but if she were living and tasted these, she’d totally start putting coffee in her collards, too.)

We paired off into teams and Chef Kevin continuously bounced between us, sharing a chopping trick here and a mixing trick there (we all need a Vitamix in our lives, apparently). He gave nuggets of culinary wisdom and philosophy like, “Sometimes the only thing that’s needed to make something delicious is you caring about what you’re cooking.” He described a few dishes as “an absolute study in simplicity,” citing Granny’s love of pure Southern cooking.

The chef, who turned down a scholarship to MIT in favor of a culinary career, is a great teacher — he instructs with reason rather than rules. “I’d rather you take these ideas and dishes home and be able to make them your own rather than follow a recipe exactly,” he explained as we looked over his recipes with lists of ingredients but no method. Throughout the class, he rarely measured anything and tasted things often, always instructing us to do the same; “add more until is tastes like this” and “wait until it looks like this.” In the case of the mayonnaise we made on Day 2, he had us gather around the Cuisinart to decipher the sounds we should be hearing at various intervals: “Hear that thump, thump, thump? That’s the protein binding to the lipids. When it’s ready, it’ll sound more quiet, like the blade is passing through water.” This method made preparation so much more intuitive and enjoyable, rather than stiff and stressful. I understand how to make a few new dishes, and for me, this is much more valuable than just having a few new recipes that will intimidate the heck out of me and sit in my dusty recipe box forever untouched.

It was “Story Time” when we sat down to eat together at Marie’s table. After the audible “ohmigod” and “this is so good” groans subsided, we asked Kevin everything from the respectable (“Where do you buy your pork?”) to the puerile (“What’s Michael Voltaggio really like?”). And he seemed to have a blast answering and indulging us. We learned some good scoop in the process: He buys pork from Gum Creek Farms, and he’s a self professed “coffee nerd” and prefers Counter Culture, Intelligentsia and Stumptown. He gave us great dirt on his new barbecue restaurant all the Atlanta foodies are buzzing about: It will be located in the same area as Woodfire and will open in late summer or fall; it’s a prix fixe with changing side items; they have a set amount of BBQ to make each day and when they run out, they’re out (so hours will be based on demand); the name is a nod to the city of Atlanta. The latter, which he couldn’t divulge, prompted a side discussion — we came up with possible names including “Dirty Q,” “Q-Lanta,” “The Pink Pig,” “Fatlanta BBQ,” and “BBQ too Busy to Hate.” I’ll blame our giddiness on banana puddin’.

A quick confession: I took a three-day intensive cooking class at Cook’s Warehouse specifically to make sure I didn’t look like an idiot in front of Mr. Top Chef. I was a little nervous that my lack of culinary skills might make me the slow one in the group, and who wants that moniker? But this is why Chef Kevin’s workshop -- and all of Marie’s Southern Chef Series workshops — work: Yes, the food and the preparation are center stage and you learn some great dishes and tricks of the trade during the two days. But it’s more about the experience — the camaraderie of the small group and the star chef, out of his or her kitchen, sharing what they love about food and giving you a glimpse into their passion. I think I easily speak for the group when I say that the experience is truly, truly special, and I feel fortunate to have been there.
~Tucker Berta

Our wonderful weekend with Kevin Gillespie

2010-03-02T16:46:00.003-05:00

The 3rd class in the Serenbe Southern Chef Series just ended a few hours ago and was a huge success! Everyone that participated had a great time with Kevin Gillespie from Woodfire Grill. Kevin's rock chef status was evident in all the delicious recipes he shared with the class.

One aspect of Kevin's class that I loved was he gave no written instructions with his recipes. He wanted to talk and walk his students through the recipe so that they could understand the process and then make it their own. It was a great way to experience a class because everyone has their own way to cook and he wanted to empower them to do so.

His love of Southern food, inspired by his Granny, is infectious.

He cooked items he would make at home for himself- curry creamed winter squash with dill, braised pork shoulder with mustard,tomato braised collards to name a few. The biggest hit in the 2 day session was the warm banana pudding. It was the best pudding I have ever had and will share the recipe with you in a few days.

Kevin was such a delight in the kitchen. He still is amazed by all the attention he has garnered from the Top Chef show but it hasn't gone to his head. He just loves Southern food and all its richness. He is a wonderful ambassador for all that is southern.

He enticed his students with his much anticipated BBQ restaurant set to open next fall. The man loves pork and works magic with it. As with Woodfire, I am sure it will be packed with pork lovers.

I look forward to having him back next year for another class. More pictures and a special recipe will be posted in another day or two when I have a moment to write out the instructions for you since Kevin's recipes are only ingredients.

A Sneak Preview of Kevin in Serenbe

2010-03-01T19:26:00.002-05:00

Here is a sneak peek of Kevin's cooking class in Serenbe. Stay tuned to my blog throughout the week as I post about our wonderful time with Kevin along with a very special recipe!

Goodes in Serenbe

2010-02-26T19:27:00.001-05:00

The fun part of the stores at Serenbe is that each one is a great expression of the shop owner.

Goodes is a quirky, hip lifestyle shop created by former Serenbe resident, Sandy Furrh. Sandy has a great eye for that odd piece that she then refashions into a light fixture or piece of furniture.
The store is filled with little treasures and wonderful pieces of art, some by Serenbe residents.

A great place to find a lovely accent piece for your home.

Kevin in Serenbe!

2010-02-25T17:46:00.004-05:00

Well, you know you have a hot commodity when friends call and ask:

"Mind if I stop by next Sunday?"

Especially friends you didn't know you have.

It isn't me they want to see they just want to meet Kevin. That would be Kevin Gillespie of Top Chef fame and local Celebrity Chef at Woodfire Grill. He starts cooking at Serenbe on Feb.28 and I am very excited about having this amazing young man in my kitchen. Next week, stay tuned for one of Kevin's special recipes from the weekend.

photo from Facebook

Farmhouse Flavor

2010-02-23T12:45:00.009-05:00

I was very excited yesterday when Tucker, Serenbe's Director of Communications, came into the Daisy with the latest copy of Natural Home magazine.

The magazine features a wonderful story about Serenbe, the Farmhouse, the Hil restaurant and several of my recipes and ideas on traditional southern cuisine.

I hope you enjoy the article! Click Natural Home to read.

Salmon Cakes

2010-02-21T18:31:00.000-05:00

I featured these Salmon Cakes this past weekend at the Farmhouse and they are always a favorite!

It really is a simple recipe and I hope you enjoy it as much as I do.

2 cups finely flaked poached or grilled salmon ( I prefer poached)
1 tablespoon dry mustard
1/4 cup chopped fresh chives
1 tablespoon finely chopped capers
1/2 cup mayonnaise
1 1/2 cups fresh bread crumbs
Fine dry bread crumbs, for dredging
6 tablespoons (3/4 stick) butter

In a large mixing bowl, combine the salmon, lemon, juice, dry mustard, parsley, chives, capers, and mayonnaise and toss till well blended. Add the fresh bread crumbs.

Using your hands, form the mixture into 4 or 5 cakes and pat lightly in the dry bread crumbs.

In a large, heavy skillet, melt the better over moderate heat. Add the cakes and cook till golden brown, 4 to 5 minutes on each side. Keep warm till ready to serve with Caper Tartar Sauce.

Serves 4-6.

Caper Tartar Sauce

1/2 cup mayonnaise
1/4 cup plain yogurt
2 tsp. lemon juice
4 drops Tabasco
1/4 tsp pepper
Salt to taste
1 tbs finely chopped green onion and capers

Mix mayo and yogurt thoroughly and add lemon juice, Tabasco, salt and pepper. Stir in onions and capers.

Click here for a printable recipe.

Mary Mac's- the early days

2010-02-18T19:37:00.000-05:00

Growing up in a restaurant was quite an interesting experience. And as this was happening in the sixties, my childhood was obviously very unconventional.. Most families in my neighborhood were the typical 1960's family- dad went to work, mom stayed home, etc.
So to have both parents working was not the "norm."

But, the women in my family were never "normal" women.They had worked for generations due to many different circumstances so I always thought women worked.

When Mother bought Mary Mac's in the 60's, the restaurant sat 50 people. I do not know how many she served in those first years but as business grew and she continued to take over the next shop front in the building on Ponce de Leon (there were 3 or 4 others), the restaurant grew to 375 seats and she was serving 2000 meals a day at the height of business! That's a lot of turnip greens and fried chicken.

Back to those early sixties. Remember, this was the South and segregation was a major issue in Atlanta. Sit ins were happening in other restaurants. In what I feel was one of my mother's most wonderful and courageous business decisions, she instructed her waitresses that they would serve African Americans. As she said, "their money is the same color." She proceeded to tell them that if they had a problem with this then they did not stay at Mary Mac's.

This set a foundation for Mom's "dining room" being open to all which created a fascinating place for me to grow up and experience life.

The Shops of Serenbe

2010-02-14T21:03:00.005-05:00

I am still amazed at times that we have a little village in what used to be our woods. Yet what amazes me the most is the level of creativity that abounds among our shopkeepers and restaurants.

Definitely one of the most fun and creative shops is The Bilthouse. Started by Jan Bilthouse a number of years ago in Buckhead, Jan opened a Serenbe shop 2 years ago and it has been a roaring success ever since.

The shop is filled with fun clothes for women, great gift items and home furnishings on the 2nd floor. Always colorful and cheery, Bilthouse is a super fun store to visit to find that perfect gift for any occasion.

I asked Jan to tell about her store and here is her delightful quote:

"Well the weather outside is frightful, but our spring clothes are so delightful" so if your travel plans take you south to warmer weather come in and The Bilt-House will take care of your warm weather wardrobe! And if you are staying put come in and see our new collection of lamps and our great new selection of reversable raincoats by Mycra Pac.

Come on out to see for yourself this weekend.

Winter Wonderland in Serenbe

2010-02-12T19:11:00.002-05:00

Mom and Mary Mac's

2010-02-10T17:51:00.001-05:00

When mother bought Mary Mac's, the restaurant only sat 50 people and the kitchen was in the back part of the building on Ponce de Leon in Midtown Atlanta. All the cooks were older African American women who had been taught by their mama's how to cook.

Mary Mac's was opened five days a week for lunch and dinner with a three hour break between the two meals and closing at 8pm every night even Fridays.

My first job was drying the silverware when I was six. Mom would pick up my younger sister and I every Friday and take us back to the restaurant for the evening. I can still remember the smells of walking in the back door to the kitchen and seeing all the big pots on the stove. All the dishes were washed by hand- no big dishwashing machines yet- so I was put on silverware duty under the watchful eye of the dishwasher.

A big kitchen apron was wrapped around me and I would get to dry silver until we went home with Mom at 8pm.

Because of Mary Mac's proximity to downtown and it's offices, the place filled with business men at lunch. Mary Mac's already had a reputation for good food when mom bought it but she must have increased the goodness as the restaurant grew in popularity.

Another reason for increased growth was mom's reputation for moving people in out with efficiency and grace. The business folks knew they could get a delicious meal quickly and be back to the office within their lunch hour. When Mom was calling checks on the steamtable line, she was working the dining room, busing tables, chatting with guests and gracefully moving people along.

When Mom came to scratch your back, you had received the signal it was time to leave so the next guest in line got their turn to eat mom's delicious southern food.

Cream of Tomato Soup

2010-02-08T15:44:00.006-05:00

My tomato soup recipe is a popular one that I served at the Farmhouse last weekend. It is so simple to make and the key is using San Marzano tomatoes- it really makes all the difference. This creamy soup is just perfect for these cold winter nights.

2 tbsp unsalted butter
1 medium onion
2 lb tomatoes, peeled and quartered or 1 lg. can plum tomatoes (San Marzano)
2 carrots, chopped
2 cups chicken stock
2 tbsp chopped fresh parsley
1/2 tsp fresh thyme leaves, plus extra to garnish
1/2 cup whipping cream
salt and freshly ground pepper

Melt the butter in a large saucepan. Add the onion and cook for 5 minutes until softened. Stir in the tomatoes, carrots, chicken stock, parsley and thyme. Bring to a boil. Reduce the heat to low, cover the pan, and simmer for 15-30 minutes until the vegetables are tender.

Purée the soup in a Vitamix or Cuisinart until it is smooth. Return the puréed soup to the saucepan. Stir in the cream and reheat gently. Season the soup to taste with salt and freshly ground pepper.

** this soup can also be made without the whipping cream

Click for a printable recipe.

How mom began at Mary Mac's

2010-02-05T19:52:00.001-05:00

I take for granted what an experience it was to grow up in a place like Mary Mac's.

When you are in the midst of it, you can not see the wonder of it until you step back to see it from the outside in. I never thought it was particularly strange to have a mom that worked though I was one of the few girls at the time who did. I was born in 1960 and mom had a small restaurant in downtown Atlanta - Margaret's Tray Shop. It was a cafeteria style restaurant that served lunch daily to the office workers. A great many of it's customers worked for the IRS and when they move their headquarters to the suburbs in 1962, mom lost most of her client base and had to close.

She went to work for Mary McKensie who had started Mary Mac's in the late '50s. A few weeks after starting, Mary announced she was getting married and moving to Florida. "Do you want to buy the place Margaret?" she asked. Thus started mom's amazing time at the restaurant.

Mom had picked up her passion about food from her mother, Lucille Kennon. Miss Lucille, as she was known in Columbus Ga, had been widowed at a young age and left with 5 children to support. She left the family farm in Salem, Alabama and moved across the river to Columbus. In need of a job, she went to work for the school system and eventually became Georgia's first female dietitian for the school's. Mom would go to the kitchen with her mother in the morning before school and then meet her after for the walk back home.

Though mom graduated from Georgia Women's College with a degree in Latin at the age of 19 and as the valedictorian!, something in that kitchen must have "cooked" her because when she moved to Atlanta several years later as a divorcée with a young son, she went to work for a hotel in Atlanta, then the tray shop and the purchase of Mary Mac's in 1962.

When I think about it, mother had amazing courage because there wasn't a lot of societal support for working women. Yet, she had incredible support from her family, especially my grandmother and aunts. All of them working women with college degrees- even my grandmother who had her degree from Pratt Institute.

My mother was constantly encouraging (sometimes pushing) to find a career and a passion. The subject was never about getting married and having children as might have been expected.

In my family, the women were expected to pursue the career of their choice. And like my mother who watched hers, I choose the world of food to make my mark.

Slow Food

2010-02-02T20:29:00.001-05:00

Slow Food is an organization that started in Italy to promote the idea of celebrating the experience of a shared meal with lovingly prepared food- not just a quick fast food bite.

The group received such attention that chapters have been formed all over the world. Atlanta Slow Food is hosting an event that I am excited to tell you about. And it features two of my favorite chefs from our Southern Chef Series, Linton and Kevin.

Slow Food Atlanta is pleased to invite you to
FAMILY DINNER WITH CARLO PETRINI

Sunday, February 21
7 p.m.
Watershed Restaurant
406 W. Ponce de Leon Ave.
Decatur, GA 30030

Join seven of Atlanta's favorite chefs for an intimate, family-style dinner that pays homage to food memories of the South and raises funds for Slow Food's Terra Madre Foundation. In addition to sharing five courses of reinterpreted southern family recipes --- each course inspired by a food memory from the preparing chef --- guests will enjoy a word from Slow Food International Founder Carlo Petrini on the importance of Terra Madre and the future of Slow Food and a rare performance by Emily Saliers of the Indigo Girls.

Chefs for the dinner include Linton Hopkins of Restaurant Eugene, Kevin Gillespie of Woodfire Grill, Steven Satterfield of Miller Union, Kevin Ouzts of The Spotted Trotter, Billy Allin of Cakes & Ale, Scott Peacock of Watershed, and Cathy Conway of Avalon Catering.

Tickets are $150 per person if purchased before Monday, February 15;
Tickets are $175 if purchased after February 15.
VIP Tickets are $250 per person and include a seat at Carlo Petrini's table (limited availability).

Purchase your tickets at www.slowfoodatlanta.org. Proceeds from the dinner will be donated directly to Slow Food's Terra Madre Foundation.

Sponsored by:

Paint Our Town Red!

2010-02-01T19:36:00.003-05:00

This weekend in Serenbe is really going to be special. Please join us for a pre Valentine's celebration as we "Paint the Town Red!"

All of our businesses, galleries and restaurants are offering fun ideas and promotions for your Valentine shopping. Everything from "red" gifts, a new shop opening, riding lessons, singing and our efforts to offer Help for Haiti. For this weekend only we also have some outside vendors joining us.

We have so many wonderful happenings this weekend, there was just too much to list in one short blog posting. Please click Serenbe to read about all of the festivities.

We can't wait to see all of you as we "Paint the Town Red!"

Thinking of Mom

2010-01-29T15:10:00.002-05:00

People always ask me if I cooked as a child in mom’s restaurant and are surprised when I say no. I did cook with mom at home on the weekends in our kitchen but in the restaurant, I only remember drying the silverware, that is all she would have me do!

Actually, Mom didn’t physically cook in the restaurant kitchen either, they were her recipes but she never cooked. Mom had 20-30 people to prep and a kitchen manager. I never saw my mom cooking in the kitchen at the restaurant. She had the bakers, vegetable people, meat people… from my recollection, she never cooked in the kitchen. She would create recipes, she would do that at home but never cooked them.

One thing Mom was famous for besides her cooking was her back scratching. She would go over to her customers, touch them, and scratch their back. People loved that from mom but they also knew that especially at lunch time, a backscratch also mean’t it was time to go. Funny, years later I find myself also reaching out to my customers in a similar way.

In the past few weeks there has been lots going on. I have been thinking a lot about mom as I'm writing the blog and recently in the Farmhouse I am signing my mom’s cookbook…. to have 3 woman asking me to sign my mother’s cookbook…. it amazes me. Someone asked me for my red pepper soup recipe the other day and I realized I just kind of put things together. I was able to give her the ingredients but don’t really have the amounts written down.

It still seems weird to me that people ask these things.

.......it even makes me think of my own cookbook one day!

**photo from Off the Broiler

Two Days With Linton

2010-01-28T18:31:00.004-05:00

What could be more fun for a Southern foodie than spending 2 days with one of it's most passionate champions? It was such a pleasure to have Linton Hopkins (Restaurant Eugene and Holeman and Finch) in my kitchen this past Sunday and Monday. He shared not only some of his delicious recipes with us but his extraordinary knowledge about Southern food and it's history. Stories about sorghum syrup and broken rice, tracing back the origins of some Southern foods.

And then the passion split over into the dishes he came to teach the participants. Braised Beef Short Ribs with Wild Mushroom Risotto and Sautéed Serenbe Farms Spicy Collards, Butternut Squash Soup with Brown Pecan Butter. For lunch Monday, sheep's Milk Ricotta Gnudi with a country ham broth and wild mushrooms. Linton taught the fine art of how to build a salad and stuff deviled eggs (no boundaries- let your imagination go). We finished with Panna Cotta with Coca Cola Cranberry Chutney.

Then time with Linton- no pretense, no "rock star" attitude. Just sitting around the table in the good old Southern tradition talking about things you love- good food and friends.

It was a delicious time in so many ways.

See my next posting for Linton's gnudi recipe.

Sheep’s Milk Ricotta Gnudi with Wild Mushrooms and Country Ham Broth

2010-01-28T17:33:00.008-05:00

Gnudi

1 fresh sheep’s milk ricotta cheese
1 large egg
1/3 c finely grated parmesan cheese
½ tsp salt
3/4 c all purpose flour plus additional for coating

1) Drain ricotta for 24 hours to pull out whey

2) Mix all and let rest for one hour

3) Roll into small balls, dust with flour and reserve

4) Heat salted water to a boil and boil gnudi for 1 and a half minutes. Place immediately into ice water to chill.

5) When cold remove from water and coat with a small amount of olive oil, reserve

Wild Mushroom Saute

2 c mixed cleaned mushrooms (morels, chanterelles, porcini, wood ears) Use as many types as you would like or just one or two. Cultivated mushrooms work fine, they are just not as flavorful.
1 ea. shallot, minced
1 ea. lemon, zest
4 tbl unsalted butter
½ c chicken stock
3 tbl chopped italian parsley

1) Cut mushrooms into shapes which highlight their variety, Morels are good if split lengthwise and chanterelles if small enough are great whole. Porcini are good sliced.

2) Heat butter over medium high heat until foamy, add shallot and sweat for 1 to 2 min.

3) Add mushrooms in order of density and desired cooking time (they will cook at different rates)

4) When all mushrooms are in, bring heat to high and add stock. Reduce till glazed on mushrooms.

5) Season well with salt and fresh ground black pepper. Add parsley and reserve.

Country Ham Broth

1 qt chicken stock no salt added
1 oz country ham scraps, including fat
1 ea shallot sliced
1 ea bay leaf
1 tsp sorghum syrup

1) Heat ham scraps over high heat until just colored.

2) Add onions and cook one min, add sorghum then bay leaf and stock.

3) Cook for 20 min at a simmer.

4) Strain and reduce by half, reduce.

PLATE

Gnudi, Mushrooms and Broth

Parmesan

1) Heat a few tbl of oil in thick bottomed pan.

2) Add gnudi and sauté till colored on two sides and warm throughout.

3) Divide into 6 bowls.

4) Top with mushrooms and pour over broth.

5) Shave parmigiano over the top.

Serves 6

Click for a printable recipe.

Growing up with Mom

2010-01-25T20:07:00.001-05:00

Growing up with a mom in the restaurant business taught me a lot and helped shape the kind of mother I became.

Our weekday routine consisted of Mom taking us to school in the morning, she went on to work and would pick us up at the end of the day and come back home from 3-5. Each day she brought food home from the restaurant for us to have for dinner. At 5 she would go back to work and come home again at 8. Dad went to the restaurant around dinner hour and closed up and got home around 10.

Mom would fix his dinner every night at 10 and Dad would eat on a TV tray, that was their routine every night. Can't believe mom would do that every night after her full day at Mary Mac's.

Dad was much more behind the scenes: he did all the produce buying, maintenance of equipment and was only there at night time. He didn't have anything to do with running the restaurant, that was all mother.

(here is a picture of mom and dad on vacation. Would you believe I couldn't find one picture of mom in the restaurant to share with you?)

Mother loved her restaurant, that is where she got her fulfillment. She was a trailblazer. I believe that part of my love for cooking truly comes from my heritage. How could it not?...when mom was pregnant with me she was always in the kitchen so I always say my love began in utero.

Family dinners are one of the most important thing to me and continues to be a huge part of my family's life even now that my girls are grown. I suppose that is my response to the way our life was when I was a young girl and my mom was always in the restaurant. Steve and I always prioritized spending time with our girls, especially in their younger years.

It really is true, how much your mother shapes your life.

Getting ready for Linton

2010-01-20T18:19:00.001-05:00

Our cousin Caroline and her husband Steve took Steve and I to dinner last night to celebrate my 50th birthday. In anticipation of Linton's upcoming weekend for the Southern Chef Series, I chose Holman & Finch. What an amazing meal!

Whenever I go out to eat, I usually make a meal of appetizers as I feel they are more interesting and creative compared to the main dishes. The beauty of H & F is all the plates are like the appetizer section- all creative and many are very unusual. And everything is suggested to share- another favorite food activity of mine. (It is a Nygren family tradition when the 5 of us go out to eat that we rotate plates around the table so everyone gets a taste!)

Every dish last night was delicious...... Fish & Chips, Steak Tartare, Fried Oysters, Skate Wing with Fennel, Brussel Sprouts with Benton's Ham, Roasted Haruki Turnips, Watermelon Radish salad, and Chocolate Sticky Toffee Pudding cake.

We shared it all and cleaned our plates. I was sopping up the sauces with H & F's fabulous bread. Every time I eat there it reconfirms what I read in a recent article that one of Atlanta chef's favorite places to eat when they go out is H & F. And as we were finishing our dinner, Steve's partner from his Peasant restaurant days, Bob Amick was coming in for dinner with his family. Linton knows his stuff!

It should be a fun filled and delicious class this weekend. I am personally looking forward to making the gnocchi!

There is one opening left if you would like to join Linton in my kitchen with 9 other guests. Call 770.463.2610 for reservations.

**photo by James Camp

My journey with cooking

2010-01-18T20:25:00.012-05:00

A short time ago John Kessler posted on his blog an article about Mary Mac's. He mentioned a dish he wasn't too fond of and received many comments on how could he say anything about Southern food when he was not a Southerner. This along with my daughters' urging...

"Mom, you need to tell the story of your heritage."

I began to think about what Mary Mac's meant to the city of Atlanta and most importantly what mom meant to me.

My mom was the queen of Dixie cuisine, I often think how do I embrace it?

Growing up in the restaurant makes me realize you have to fully embrace your heritage before you can claim your spot. I sometimes forget that I now have my own restaurant.

I just kind of happened into it, it’s not like I set out to have my own restaurant. For me, I aspire for the Farmhouse to be good food and soulful …..it’s just a different version of my mother’s.

What I really fully appreciate more about mother was that she created an environment, it was all about good nourishing simple southern food.

Half of the experience in Mary Mac’s was my mother and what she created by being an amazing southern hostess, coming from her graciousness. Creating an atmosphere that is welcoming, you feel good there, that is what Mother’s restaurant was.

It was as if it were her personal dining room. For some people it was like coming home.

to be continued...... my plan is to have my story as a weekly posting so stay tuned.....

**photo from John's blog

Southern Chef Series

2010-01-15T21:21:00.011-05:00

I am so excited today! We just began to publicize our newest addition to the Southern Chef Series, Kevin Gillespie from Woodfire Grill and Top Chef when yesterday we were featured on a posting by Garden & Gun's blog Talk of the South.

And today we are SOLD OUT for Kevin and Linton Hopkins is very close to being filled up as well...only one opening left for him.

Wow, I didn't even have time to get Kevin listed on my blog before he sold out.... so amazing.

Click on picture to see full size press release.

There is still time to sign up for other chefs in our series. We can also add you to a waiting list in case we have any cancellations for Kevin. Call 770.463.2610 for reservations.

Because of all the interest in our series, yesterday I also had the most amount of one day hits to the blog than ever before!!!.......754 for one day. I hope all of my new readers continue to follow..... lots more fun things to come.

Building has begun!

2010-01-12T20:06:00.000-05:00

The past two days has been very busy and exciting. Shopping at the America's mart in Atlanta for furnishings for our new Nest homes. The model home has now begun. How exciting to see building begin again in Serenbe.

The frame of our new model home is beginning to go up. The planning has begun and now the hunt is on to get it furnished just perfectly.

I have lots of pictures to post of great finds from the mart and plan to post tomorrow.

Stay tuned!

Southern Trifle

2010-01-08T11:17:00.004-05:00

This is an easy and tasty dessert for a Southern Sunday dinner. It is lovely to use a homemade pound cake but in a pinch, I use Entemann's.

Items needed for the trifle:
a loaf size pound cake
chocolate pudding (recipe below, it is very easy so don't let it worry you)
whipped cream- recipe below
glass bowl/pyrex

Chocolate Pudding

3/4 cup sugar
7 tbsp flour
1/4 tsp salt
2 eggs
3 cups half and half cream, scalded
1 tsp vanilla
1 cup semi- sweet chocolate chips

Mix together sugar, flour, salt, and eggs. Stir in scalded milk. Return to heat and simmer stirring constantly for 2-3 minutes until thickened. Remove from heat, add vanilla and cool to room temperature.

Whipped Cream

2 cups heavy cream
powdered sugar
vanilla

Beat heavy cream in mixer on high until thickened. Add powdered sugar and vanilla to taste.

**Note: Please never use Cool Whip, click attached link for all the reasons I do not ever use Cool Whip!

Have all ingredients ready for assembly.

Slice pound cake into 1/2 inch slices. In bowl, line bottom with cake. Then spoon 1 1/2 cups of pudding over the cake slices. Spoon 1/2 cup whipped cream over the pudding. Make another layer as before.

Finish with remaining cream and dust with cocoa powder for the finishing touch.

Click here for printable recipe.

My current inspiration

2010-01-06T17:52:00.003-05:00

I was cleaning around my kitchen the other day and began looking at all of my cookbooks. It reminded me that I haven't written about any of my favorite cookbooks lately.

One that is so wonderful and a great source of inspiration for me is Frank Stitt's Southern table. (click on this link to take a peek inside the book)

What most inspires me about Frank is that he was the first Southern chef to take Southern food and elevate it beyond the level of meat plus three.

Several of my favorite dishes come from his cookbook. Sometimes I follow them to the tea (why mess with perfection) or sometimes it's fun to add my own twist on things. To me, that is what makes cooking fun, experimenting with ingredients to change a recipe and make it your own. Frank's Buttermilk Vinaigrette is still one of my personal favorites and used quite often at the Farmhouse.

When Inn guests ask me about my favorite Southern recipes, what comes immediately to mind are Frank's restaurants in Alabama. A great road trip for me is to visit Bottega Restaurant and Café and hang around and enjoy dinner at Highland's Bar and Grill. I would encourage all of you to visit both restaurants for a true culinary treat.

Frank's food inspires me on a daily basis because it is so amazingly delicious and to me he is a master Southern Chef.

Farmhouse Biscuits

2010-01-04T17:52:00.001-05:00

The first Monday of the New Year has been a good day. I feel like I was finally able to catch my breath today. After the last two weeks of the holidays, cooking at the Farmhouse, interviewing since I lost my weekend fried chicken cook, helping with new recipes for the Daisy, holiday decorating and several family holiday dinners..... life here in Serenbe has been very full.

This week I am excited about trying out some new recipes the girls want to use at the Blue eyed Daisy. We will try many and have multiple taste testings....... sounds like a lot of fun.

For now though, my thoughts go to the biscuits at the Farmhouse. My plan was to post this recipe this week once I settled back into blogging and by coincidence, we received a comment the other day from a Farmhouse guest who requested the recipe. Perfect timing.

Upon the first bite of a Farmhouse Biscuit, the sound we most hear from guests is always the same.... "YUM".

They have become a regular favorite at the Farmhouse, and I am happy to share the recipe for you to also enjoy them at home.

The ingredients are few but the flavor is delightful.

After mixing together the flour, butter, sour cream and chives in a large bowl, the muffin tin is ready to fill.

Just out of the oven, the muffins should be a nice golden brown.

Ready to serve!

Farmhouse Biscuits

2 cups Lily White Self Rising Flour
1 cup sour cream
2 sticks melted butter
1/4 cup chives

Preheat oven to 375º. Melt butter. In a bowl, combine flour, sour cream and chives and melted butter. Stir gently until combined. Put 1/4 cup mixture into greased muffin tin. Bake for 12-15 minutes until lightly golden brown.

Makes approximately 12 biscuits.

Click here for a printable recipe.

Happy New Year

2009-12-31T15:29:00.002-05:00

New Year's eve day was spent with my family and I in the kitchen preparing for dinner at the Farmhouse. Steve and Quinn helped by making chocolate roulade as our Farmhouse staff and I worked on breakfast, lunch and dinner for the day.

From my entire family, we want to wish you a very Happy New Year and all the best in 2010. We hope to see you at the Farmhouse and around Serenbe in the coming year.

For the next several days, I am taking some time off from blogging as my focus will be in the restaurant. We have a full house at the as the year comes to a close, and the new year begins.

I want to thank each and every one of you for your support since my blog began and looking forward to being with you all next year!

Christmas winners!

2009-12-31T15:13:00.004-05:00

Here are pictures of our official winners from the holiday contest.

the Fitzgerald family

the Nevins family

the Newell family

the Reed family

Decorating contest

2009-12-30T18:23:00.006-05:00

I am very excited to tell you that we have so much creative talent in Serenbe that we didn't have just one winner for the holiday decorating contest..... we had a four way tie!

The winners were the Newell's, the Nevins', the Fitzgerald's and the Reed's.

Pictures will be posted shortly of the winning participants.

Thank you to all who helped Serenbe look so festive and to all those who voted for their favorite house.

The "NEW" Blue Eyed Daisy

2009-12-28T19:55:00.074-05:00

The Serenbe bakeshop, the Blue Eyed Daisy has undergone a makeover and I must admit to being a proud mom as my daughter Kara and Serenbe resident Raina Newell have taken over management.

Our friends, Dana and David Widmer, Christy Bacon, Smith Hanes, and my family got together for a 12 hour re-do of the restaurant. Items were cleaned and rearranged, walls were displayed and stocked with Serenbe merchandise, and jars were filled with "old-fashioned" candy.

The green cabinet was a great find from Scott's antique market.

"You gotta do what you've got to do!"

I know everyone remembers this candy from their childhood, candy necklaces, saltwater taffy, rock candy and more..... what fond memories.

Cecilia Winston, another Serenbe resident will be making lots of decorated cookies, cupcakes and her fabulous homemade cheesecakes.

I hope you come by to try out the new menu featuring many new additions that many of you missed. More soups, egg salad sandwiches, new salads and lunch combos are just a few of the changes. Prices have been lowered too so drop by and let them know what you think.

Enjoying breakfast at the new Daisy.

My mom's Seafood soup

2009-12-26T19:54:00.028-05:00

"I cannot resist giving you this country version of vichyssoise with crabmeat. When I invite a friend to my house for dinner, the first question usually is "Are we going to have crabmeat soup?"

Margaret Lupo

Bring to a boil in heavy Dutch oven:

5 cups chicken stock or canned chicken broth
6 tablespoons butter
1 tsp salt
1/2 tsp freshly ground white pepper
2 dashes Tabasco sauce
2 dashes Worcestershire sauce

Add:

1 bunch (about 12 ounces) well-washed fresh leeks (all but browned leaves), chopped
1 bunch scallions, chopped
2 large garlic cloves, minced fine

Simmer for 30 minutes and add:

3 large Idaho potatoes (about 1 1/2 pounds), peeled and diced

Simmer for another 30 minutes. Mash potatoes and onion mixture in the stock thoroughly with a potato masher.

Add:

4 cups milk
2 cups heavy cream

Taste and reseason. This should be a thick, heavy, creamy soup. If too thick, thin with milk and taste for seasonings.

Add:

2 cups cooked crabmeat, shrimp, or scallops**

Simmer soup for 5 minutes, and you have my favorite meal.

To steam crabs, place in pot with 2 inches of boiling water, 1 teaspoon of vinegar, and 2 teaspoons of salt. Cover and steam on high heat for approximately 30 minutes. Cool crab under cold tap water. Pick crab and drop crabmeat into soup.

If you use shrimp or scallops, sauté them quickly in butter, then add to the soup.

Makes about 15 cups

**my favorite addition is crabmeat. Steam live crabs and pick the meat from them or use pasteurized or frozen crab meat as a last resort. No canned seafood, please. The soup would be better with no seafood at all than with canned seafood.

From the cookbook: Southern Cooking from Mary Mac's Tea Room by Margaret Lupo.

Click here for printable recipe.

Christmas Traditions

2009-12-26T18:09:00.003-05:00

As the holiday rush continues Marie is prepping in the kitchen for 150 reservations for Sunday's fried chicken lunch at the Farmhouse. Because of this, I am filling in for a couple of days as a guest blogger and am excited to tell you about the Nygren's family Christmas dinner tradition.

A small group of close friends joined the Nygren family last night to enjoy Christmas dinner. The house was magical with decorations everywhere, and two beautifully set tables courtesy of their friend, Stan Topol.

Before dinner began we were asked to pick a number and then choose the seat which matched our number. What a fun way to meet new people.

Dinner was delicious and began with Margaret Lupo's seafood soup. The seafood soup is a yearly tradition at the Nygren Christmas dinner and Marie continues to serve it in her mother's china bowls. Whenever Margaret had a dinner party the first question that was always asked was, "Are you serving your seafood soup?"

After tasting it last night for the first time I fully understand why that question was asked. It was one of the best soups I have ever had. I had asked Marie for other soup recipes in the past and she told me when she and her mom cooked soup they always "just added a little of this and a little of that". This soup was so popular that they finally sat down to create the recipe which is now featured in Margaret's cookbook.
(it will also be served on New Year's eve at the Farmhouse).

The next course featured beef tenderloin with Marie's homemade horseradish sauce, scalloped potatoes (my personal favorite), butter pea and kale gratin, parsnips, leeks and homemade bread.

Dinner was delightful, conversation was lively and the dessert presentation was amazing. Every year Steve and their youngest daughter, Quinn make the yule log, buche de noel and meringue cookies. The log reached almost the entire length of the kitchen island and it was truly a work of art!

It is obvious that tradition plays a treasured role in the Nygren family and with a picture perfect Christmas dinner, it is a tradition that I hope I continue to be a part of every year.

~guest blogger: Dana Widmer

Winter solstice & Christmas lights

2009-12-22T22:13:00.002-05:00

Last night a group of us all got together, loaded up in one car and drove to see the Christmas lights in the area. Our night began at this house in Peachtree City. We were amazed! And if the lights weren't enough, it was all synchronized to music playing on the radio. How do people come up with this?.... and how long would this take?

Our adventures continued to see three other houses, one known as the Gaddy house. This house is famous and sightseers from all around drive through to see the lights. Unfortunately no pictures from me on this one but would you believe they even have a small ferris wheel at their house.

Every blow up imaginable, characters from Disney, Winnie the Pooh, Wizard of Oz and Snoopy. Two more houses added to our night before we ended our evening with waffles and hash browns at Waffle house.

Elegantly Simple

2009-12-17T21:21:00.000-05:00

One of the things that I love about living in Serenbe is the amount of creative energy flowing through our growing community.

One of our soon-to-be residents, Jill Sharp Brenson is featured in the December/January issue of House Beautiful. She has an amazing flair in mixing different elements together in her home to create a warm inviting atmosphere. What I love most is that her style is "elegantly simple".

See the entire story featured in House Beautiful.

Jill is the Creative Director of Ballard designs. She and her husband Rob, who is a photographer in Atlanta plan to build a home in Serenbe in the coming year.

This room is so lovely, where would I begin to say all I love about it. From the rough, salvaged beams to the wall cabinets with chicken wire, and the lanterns......the mixture of elements is absolute perfection.

Jill has also designed 4 exquisite townhomes featuring wonderful limestone flooring, wood doors from France and natural and eco-friendly finishes throughout the homes. These are all in our plan to be built in Serenbe and are some of the most beautiful homes I have seen.

November Contest Winner!

2009-12-15T20:17:00.004-05:00

I am excited to announce the winner of November's recipe contest featuring Sweet Potatoes.

I received many wonderful recipes so again I thank all who participated. Sent in by Tina Collins Eib, the combination of ingredients makes this one a real treat sent.

Sweet Potato Compote

2 medium-sized sweet potatoes, peeled
2 medium Fugi apples, peeled
2 medium red pears, peeled
1/4 cup dried red cherries
1/2 stick non-salted butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (fresh is great)
2 Tablespoons dark brown sugar
2 Tablespoons toasted pecan pieces (optional)

Cut potatoes and fruit (omitting cherries) into bite-size pieces then cook potatoes first on med.-low heat in the butter until nearly soft, but slightly firm. Add the apples and pears sugar, cinnamon, nutmeg, and cherries and continue cooking on medium heat, stirring often, for about 5 minutes, or until dried cherries have plumped and apples are nearly soft, but retain some firmness. Stir in pecan pieces.
Serve piping hot!

Serves 4-6.

Click for a printable recipe.

Recipe of the month

2009-12-11T20:50:00.001-05:00

A winner from November will be announced shortly!

Sorry everyone, I am behind with so many holiday activities that I have yet to pick a winner from November. As soon as I try all the recipes I promise a winner will be announced.

However, I am excited about the recipe possibilities for the month of December.

This month I would just love to see your favorite recipe you serve as a side dish during the holidays. Possibly one you whip up for your family or for your neighborhood party. Be creative and have fun. After all, it is the holiday season!

Remember, as the winner of the contest, you will receive dinner for two at the Farmhouse and your recipe will be featured on my blog and as part of the menu at the restaurant.

I will be accepting new recipes until December 30th so keep them coming!

Click onto "my email" to send your recipe.

Christmas in Serenbe

2009-12-09T20:22:00.002-05:00

"The holidays are a magical place in Serenbe. My friend Smith Hanes helped me decorate the Inn the other day and we had great fun riding through the woods finding things to use. From magnolia leaves to pine and other wonderful foliage, it made for the perfect look we wanted in the inn."

My dog Pudge hanging out near Guest Services. Since this is his former home he comes with me while I am in the kitchen and spends time on the property. He absolutely loves it!

The Christmas tree is a collection of old and new family ornaments that have been with us for years.

Serenbe Front Porch/Balcony Decorating Contest!

2009-12-08T17:37:00.004-05:00

We are excited to announce Serenbe's first annual Christmas decorating contest.

Here are the details:

To enter, simply decorate your front porch or balcony by December 20. Serenbe friends (non-residents) will serve as judges, and the winner and runner-up will be announced on the Serenbe Style & Soul blog on December 23rd.

The winner will also receive New Year's Sweets from The Farmhouse!

Happy Holidays, and happy decorating!

Southern Chef Series with Linton Hopkins

2009-12-04T19:56:00.008-05:00

I am very excited about our second event in our Southern Chef Series.

Our first of the series with Nathalie Dupree was such a great experience and I am so looking forward to having Chef Linton Hopkins here in my kitchen and sharing that time with an intimate group of guests.

We are welcoming Chef Linton Hopkins on January 24 & 25 to our community of Serenbe.

Spend time in the kitchen and at the dining table with Chef Linton Hopkins, learning to create some of his favorite dishes and hearing stories of his culinary history and passion for good, local food. This small group experience takes place in my home and at the Inn at Serenbe.

Linton Hopkins is the chef/owner of Restaurant Eugene in Atlanta, has competed on The Food Network's "Iron Chef," is a two-time James Beard Award Nominee, and was crowned on of Food and Wine magazine's Best New Chefs in 2009. He is also proprietor of Holeman & Finch and H&F Bread Co in Atlanta.

For details and reservations, call 770.463.2610. I look forward to you joining us.

Butter Pea and Kale Gratin

2009-12-03T17:48:00.007-05:00

I adapted this recipe from Frank Stitt's original recipe with white beans and collard greens.

My favorite pea is the butter pea and my favorite green is kale so decided this combination would be simply delicious. We sampled this last night during our prep time in the kitchen and the aroma alone made our mouth water.

We are featuring the gratin on the Farmhouse menu this week as one of our side dishes.

Butter Pea and Kale Gratin

4 garlic cloves chopped
2 tablespoons olive oil
1 medium onion, chopped
1 small red bell pepper, cored, seeded, and cut into 1/2-inch dice
1 large bunch Kale (about 1 pound), thoroughly washed, blanched in boiling salted water until tender, drained, and chopped (to make two cups)
3 cups butter peas, 1/2 cup cooking liquid reserved
1/4 cup freshly grated Parmigiano-Reggiano
extra virgin olive oil
1 rosemary sprig, leaves removed and finely chopped
kosher salt and freshly ground black pepper to taste

Preheat the oven to 450º. In a large sauté pan, heat the oil in medium-high heat. Add the onion and red pepper and sauté until tender, about 10 minutes. Add the chopped garlic and cook for about 1 minute. Add the kale and sauté for another minute, stirring to coat.

Transfer the sautéed vegetables to a large mixing bowl and add the butter peas, half of the Parmigiano, a splash of olive oil, the rosemary, and salt and pepper. Taste and adjust the seasoning and add a little of the reserved pea broth as needed to moisten.

Spread the pea mixture into the gratin dish. Top with the remaining cheese, and a drizzle of extra virgin olive oil. Cover with aluminum foil and bake for 30-35 minutes. Remove the foil and bake for an additional 10 minutes, or until the top of the gratin is golden and crusty.

Serves 8-10.

Click here for a printable recipe.

Guest blogger: Dana Widmer

2009-12-01T22:19:00.005-05:00

After a few sleepless hours in the night, I decided to ask Marie if I could write about the her family's annual trim-a-tree party and the Serenbe tree lighting event. Since I was awake thinking about it, I thought I could at least write about it.

For those of you familiar with Marie and Serenbe, you know the importance of both family and community in her life. This was the first year I attended the Nygren's trim-a-tree party, and that feeling was never quite as evident to me as it was last night.

An intimate group of friends and family gathered at the Nygren's home around 4:30 to help decorate the tree. It was great fun to see the selection of ornaments which ranged from old family heirlooms to ornaments made by their three daughters when they were kids.

At 6:30 we walked down the street to the green for enjoy the lighting of the Serenbe tree, which I will write about in another posting since that was it’s own special event.

When we returned to Marie’s, the real magic began in the kitchen. Several of us helped prepare the arugula salad, bake the muffins and watch Marie put the final touches on the Shepard’s pie. Karen and Marie made the salad, Kara and I put the muffin dough in the tins, while simultaneously Steve moved it all to the oven. Within minutes the kitchen counter transformed to “lots of stuff” all around, people everywhere, salad flying into the bowl to an absolutely perfect meal.

"The most special part of the evening for me was when everyone gathered in a circle in the kitchen (where else would we be in Marie’s home) and she said a few words before her husband Steve lead us in a lovely prayer. The circle was all considered family, whether you were true family or close friends. To me, this moment encompassed all that Serenbe is and all that the Nygren’s have created within our community, and the real meaning of what the holiday season is all about."

We ate, we laughed, and we shared memories around the table for hours. Some of us were strangers at the beginning of the evening but in the end we shared a very special time with good friends and family.

Atlanta Homes and Lifestyles

2009-11-30T18:15:00.003-05:00

Recently I picked up the latest issue of Atlanta Homes and Lifestyles which I knew was featuring Nathalie Dupree and I during our Southern Chef Series.

What I was not prepared for was the unbelievably gorgeous spread in the magazine...... more amazing than I could have imagined.

From editor Clinton Smith:

LATELY, luxury has become hard to define. To me, it's never been about glitz and glamour. It's been more about quality and value- and putting a value on what really matters. This month's issue recasts luxury on several fronts. One story shows us that there's great comfort found in classical architecture, another exemplifies the virtues of color. Good design may not be inexpensive, but whether it's classic or contemporary, it's lasting. Money aside, our entertaining story may be the ultimate in luxury-good friends cooking together in the kitchen and sharing stories. What more could you ask for?

photography: David Christensen

If you click onto "full screen" the article will open in a new window.

Holiday Bazaar

2009-11-28T13:22:00.001-05:00

The Serenbe Holiday Bazaar is tomorrow from 1-4. Every year our bazaar is great fun with a wonderful selection of arts and crafts, a delicious sampling of food and live music. You may even want to stop by the Farmhouse around noon for our fried chicken lunch before your shopping begins.

Tomorrow's weather calls for a sunny and warm spring like day so we hope to see you in Serenbe.

To see all of our vendors, activities and details on our contest, click Holiday Bazaar!

Some of my favorite cookbooks

2009-11-27T17:40:00.000-05:00

People often ask me which cookbooks I have and since I have too many to name, I thought I would share some of my favorite ones.

I believe there are some cookbooks that are an essential part of a cook's library.

One of them for me is Lee Bailey's, The Way I Cook. In 1996 he compiled recipes from 10 books into this one which contains 1300 recipes. He was one of the first to create picture cookbooks.

"My copy is tattered and torn and the binding is worn, which to me shows a well loved cookbook."

I have all of them and still refer to them often for inspiration. What I love most about him is his style, nothing too fussy or complicated and he always made it look beautiful.

Lee's cookbooks are available on A mazon.com.

Thanksgiving

2009-11-25T22:11:00.004-05:00

We are excited for over 300 Farmhouse reservations for tomorrow.

Prep day today.....a kitchen island stacked full with chocolate bourbon pies, sweet potatoes galore, turkeys with molasses pepper butter, creamed corn, apples diced, cornbread baking, delicious green beans, and best of all..... wonderful staff and family together....... makes for a perfect holiday.

Have a happy Thanksgiving everyone!

Corn Pudding

2009-11-23T15:13:00.005-05:00

Here is another one of my favorite recipes we featured last week at the Farmhouse. It will make a wonderful addition to your holiday meal.

Corn Pudding

2 1/2 cups corn, preferably Silver Queen
1 cup half and half cream
1 1/2 tsp salt
3/4 tsp pepper
3 tbs butter
5 eggs, well beaten
3 cups milk
1 tbs cornstarch
1 tbs cold water

Preheat oven to 350º. Simmer corn and cream for 10-20 minutes until reduced. Add butter and set aside to cool for 15 minutes. Mix the eggs, milk and seasonings well. Pour over corn and stir. Mix water and cornstarch to make a paste, add to corn mixture and pour into baking dish.

Cook until set, for about 1 hour.

Serves 8

** frozen corn can be used if fresh is not available.

Click here for a printable recipe.

Getting ready for Thanksgiving

2009-11-22T13:41:00.001-05:00

The holiday season is upon us and everyone this week is busy cooking, shopping, preparing for a special Thanksgiving day. The holidays remind me of the significance of sharing not only with your family but the community around you and how food is often the core of that sharing.

Food has always played a significant role in our household but we have also seen the subtle circle of energy it creates, the foundation it gives for enriching and nourishing a community on more than one level.

"And when I sit here and think about food, I think about how many people use it to bring people together.

What is the subtle message with food?"

Perhaps because food is a common element for everyone. In community, food becomes another shared experience. The table also has a subtle energy; it become a container, a common space to discuss and share with others. Meals create a base for discussion and food is that common binding element.

A wonderful meal always gives people a reason to gather. Whether or not it is just for a few minutes, or an elaborate state dinner, food is the one element that continues to bring people together.

As you are gathering your recipes for your Thanksgiving meal, I thought I would share one of mine that is not only simple but also delicious.

Sweet Potatoes with Caramelized Onions

2 lbs sweet potatoes, peeled and cut into 2-inch pieces
Kosher salt
2 tablespoons unsalted butter, melted
1/3 cup heavy cream, warmed
1/2- 1 cup caramelized onions (click link to see how how to cook the onions)
Freshly ground pepper to taste

Bring the potatoes, 1/2 teaspoon salt, and water to cover to a boil in a large saucepan over high heat. Reduce the heat to medium-low and simmer until tender, 15-20 minutes. Drain the potatoes with the butter and cream until smooth. Add 1/2- 1 cup of caramelized onions to taste. Season with salt and pepper.

Click here for a printable recipe.

Recipe Contest

2009-11-19T21:09:00.001-05:00

The recipe contest continues for a bit longer during November. I am extending the deadline until November 29th since everyone is so busy this time of year.

I am looking for your favorite Sweet Potato recipe and the winner will receive dinner for two at the Farmhouse restaurant.

For more details, click contest. I am anxious to try all of the wonderful recipes I am receiving.

Please send recipes to Marie.

Culture Club in Serenbe

2009-11-18T20:20:00.008-05:00

The Serenbe Culture Club came about when three of our residents decided to form a group where neighbors could gather, share their talents and teach each other a craft. A couple of days ago John Graham had agreed to having his living room re-styled. Dana and David Widmer wanted to teach the group how to take the existing things in your home, rearrange them a bit and create a whole new look for your home in just a few hours.

Here is a picture of John's bookcase before it was restyled and one after.

You can see how well they are now displayed and just by simply grouping them together it really shows off his art objects.

We also had a contest for people to bring their most stylish appetizer. John and I were the judges and we decided it would be a real treat to feature the winning recipe on my blog.

Julie McKinney, a very creative Serenbe resident made a wonderful appetizer featuring baby portabella mushrooms. Not only was it delicious but the presentation made her the winner for the most stylish appetizer.

Baby Portabella Spinach Salad Appetizer

1 lb. fresh baby portabella mushrooms
1 bag spinach
1T garlic
1/4 lb. bacon ( I used apple smoked), chopped into small bits
1 Granny Smith apple
horseradish (jar)
1 t salt

In a skillet, fry up bacon bits. (retain grease)

Clean mushrooms, removing stems.

Remove bacon bits from grease, and place mushroom heads in skillet and heat on med for five minutes. Drain on paper towel.

Then add 1 bag spinach w/ 1T garlic, and 1t salt, stir on med heat until wilted.

To mushroom heads add:

granny smith apple slice, approx. 1/4"x 1/2"

cooked spinach, just enough to cover apple

1/4 t horseradish

bacon bits

Click here for a printable recipe.

**photos courtesy of Janice Barton

Holidays in Serenbe

2009-11-16T22:14:00.002-05:00

The holidays are quickly approaching and it is a wonderful time to be with us in Serenbe. We often hear residents and visitors say they love "stepping off the treadmill of life" and enjoying the calming relaxing feeling Serenbe provides, which makes the holiday season a perfect time to visit.

While here it will be a great way to kick off your holiday shopping in our unique shops. And don't forget to stop by our galleries. We have two art galleries and a photography studio for your enjoyment. Click "shopping" to see the shops of Serenbe.

After your day of shopping, enjoy a relaxing walk around the community, our nature trails and a visit to see our beautiful farm animals. To end your day of relaxation on a perfect note, enjoy some time in our newly opened Blue Med spa or the chance to have your hair done in the Paisley salon.

For Thanksgiving we would love you to join us as we serve you a traditional holiday dinner at the Farmhouse restaurant while providing an intimate, relaxed atmosphere in the historic main house of the Inn at Serenbe.

If you would like to join us, call 770.463.2622 for reservations. Our hours are 11 am- 7 pm.

Cooking day with Good Mews

2009-11-13T18:04:00.005-05:00

A wonderful day of cooking was in store for a group of volunteers from Good Mews Animal Foundation. Good Mews is a non-profit, no-kill, cage free shelter for cats in Marietta and when my friend Dana asked if I would arrange a cooking day for some of the volunteers, I knew we would have great fun.

My usual menus always include southern cooking but we decided to go for something different for this group of friends. The menu included 2 pasta dishes; linguine with caramelized onions, mushrooms and parsley and penne with corn, tomatoes and caramelized onions. We also made homemade bread, cheese soufflé, arugula salad, and blueberry cobbler for dessert.

I couldn't let the day pass without teaching the beauty of adding caramelized onions to a dish to add a special twist. We even cooked scrambled eggs with the onions for everyone to sample and then added a small amount of cider vinegar for an added twist.

I think everyone would say it was a fun and delicious day. Click onto all of my links for the recipes to some of the days treats.

Here is the salad recipe:

Arugula, Pear, Pecan and Bluecheese salad w/ Apple Cider vinaigrette

6 cups of arugula
2 ripe pears
½ cup crumbled blue cheese
½ cup toasted pecan pieces

Apple Cider Vinaigrette

1/4 cup honey
1/2 tsp. dry mustard
1/2 cup apple cider vinegar
1 tsp. kosher salt
1 cup extra virgin olive oil
1/4 tsp. cayenne pepper

Wash 6 cups arugula and dry. Place greens in large salad bowl. Slice pears and add to greens. Toss salad with vinaigrette. Top with pecans and blue cheese.

Note: Granny smith apples may be substituted for pears. Serves 6.

Click here for a printable recipe.

Southern Shepard's Pie

2009-11-10T16:32:00.003-05:00

Here is my version of Shepard's pie that we served at Les Dames on Sunday. I was so glad everyone enjoyed it.

Filling:
2 T mild Olive Oil
2 lbs. Ground White Turkey Meat
1 tsp. salt
1 tsp. tabasco
1 T. flour
1 T. tomato paste
1/4 cup half and half
1/2 cup beer- I used Sweetwater IPA
1 1/2 cup chicken stock
1 T soy sauce
5 pieces of fresh thyme
1 cup cooked butterpeas
2 leeks, white and 2 inches of green, sliced and sauteed in butter
1 cup cooked collards

Topping:
2 lbs sweet potatoes, peeled and chopped
1 tsp salt
2 T unsalted butter
1/3 cup half and half
1/2 cup caramelized onions

Heat oil in large pan. Add turkey and brown, stirring often to break up into pieces. Add salt and tabasco. Add flour and tomato paste and cook about 1 minute.
Add cream- cook another minute. Add broth, beer, soy sauce, thyme and simmer over medium heat, stirring often until mixture has thickened, 10-15 minutes.
Remove from heat. Stir in butterpeas, leeks and collards. Taste for seasoning and add more tabasco and salt if needed.
Spoon mixture into 2 quart casserole dish.

In a pot of water, add salt and potatoes and bring to a boil. Reduce heat and cook 20 minutes until tender. Drain potatoes and return to pot. Mash potatoes and add butter, cream and onions. Season with salt if necessary.

Spread potatoes over filling with spatula. Bake in 375 oven until filling is bubbling.

Click here for a printable recipe.

A beautiful day

2009-11-09T20:44:00.002-05:00

Our ninth annual Les Dames event couldn't have been more perfect. You would have thought it was a Spring day rather than the first week of November.

The sold out crowd was absolutely thrilled with the amazing selection of chefs, the town was buzzing all day and the shops and restaurants were packed well into the evening hours. Days like these remind us of the magic of Serenbe.

*photo by Tom Brodnax

These cakes were works of art and given away in a raffle for the guests.

What a treat to meet Kevin Gillespie, chef at Woodfire Grill and "Top Chef." He was delightful.

The newest member of the Serenbe farm family enjoying the day with her mom.