May Day At Serenbe




Visitors and residents enjoyed a perfectly blustery day at the Serenbe MayDay Celebration this Sunday!  Dubbed the "Sonoma of The New South" by the New York Times Serenbe is a 1000-acre sustainable community located thirty minutes from Atlanta's Hartsfield-Jackson Airport.  
With temperatures hovering close to 90 degrees and stiff winds whipping around at 16 mph-visitors shopped the beautiful specialty stores, galleries and restaurants of Serenbe. Outdoor vendors and artists lined the beautifully landscaped streets reminding us of some of our favorite cities in Switzerland and France.
Twangy Southern-style fiddle filled the air with happy notes while visitors relaxed on blankets as red-faced children and panting dogs played nearby. The mood was happy and upbeat!
Festival foods were in abundance as well as specialities by some of the restaurants and shops. Raspberry Lemonade and Strawberry Shortcake was offered by Gloriosa owner, Keith Gerard Robinson-whose fabulous floral arrangements (filled with all my favorite flowers) adorned the beautiful tables outside Keith's new shop, Repurpose, a European-style design shop filled with lovely finds!
Posted by Picasa

Comments

Anonymous said…
What a lovely post, Patty. We're so glad you came! -- Tucker Berta (Serenbe dir. of communications & MayDay event coordinator)
May 3, 2010 at 9:57 AM
Home At Last said…
Me, too, Tucker! I enjoyed myself immensely! Ran into one of my first sponsors of Home At Last! (Fourteen years ago!)Back when we enjoyed Redding China here in Newnan my sponsor was Kitchen and Company, out of Atlanta. Part of my agreement was cooking demonstrations in Atlanta. Congratulations on a successful event! I just made the connection that you are Susie and Rick's daughter! Love your parents!
May 3, 2010 at 1:14 PM
Post a Comment

Popular posts from this blog

Jacque Pepin's Chicken Liver Pate

Image
Every silky-smooth bite of this pleasing chicken liver pate was worth the extra calories!  Created by my daughter-in-law's mother, Jill, the recipe captured everything I love about pate! A perfectly smooth pate enhanced by the addition of cognac. The rich chicken livers pared deliciously with a dark berry compote made of strawberries, blackberries and fresh blueberries! Recipe: Jacque Pepin's Chicken Liver Pâté FAST MAKE-AHEAD 1/2 pound chicken livers, well-trimmed 1/2 small onion, thinly sliced 1 small garlic clove, smashed and peeled 1 bay leaf 1/4 teaspoon thyme leaves Kosher salt 1/2 cup water 1 1/2 sticks unsalted butter, at room temperature 2 teaspoons Cognac or Scotch whisky Freshly ground pepper Toasted baguette slices, for serving In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to l...
Read more

California Sourdough Bread

Image
I found this recipe in one of my favorite chef cookbooks. The recipe is made over a couple of days and calls for starter made from potato water. I had just made up a batch of potato starter-but with potatoes and the potato water, so, that was the first substitution I made. I also switched one cup of the required bread flour for a cup of Italian flour. The results were wonderful. As you can see there is a golden crust around the entire bread but instead of a typical chewy sourdough crust this was a little more crispy. . .like German brotchen. The recipe called for spritzing the dough with water before putting into the oven-which I did-but I also placed a small glass bowl with water in the oven-occasionally pouring water on the floor of the oven to create steam. My husband told me he loved me as he ate his hot-from-the-oven bread! I wanted to share a photo of the inspiration behind all the sudden interest in bread baking.  My friend, Char Fontane gave this to me for Ch...
Read more

Parrot Fish

Image
Asian-style Parrot Fish Dark soy, sesame oil mixed with a little olive oil, freshly-grated ginger and garlic! Yum. A little chopped green onion and blood orange. Yes! One of my last blood oranges was squeezed for a citrus marinade that made for a nicely-flavored and springlike taste! I might be rushing the seasons a little but this easy recipe would certainly be good anytime of the year! The Parrot Fish has a nice firm texture with lots of flavor. The bones were easily removed from the meat and so the yield is very good. I grilled the fish on the infrared for about eight minutes and finished it off in a very hot oven! Definitely worth a try!
Read more