On the edge of Atlanta, away from the humdrum of everyday life, lies The Farmhouse. It’s a dreamy dining destination nestled in idyllic Serenbe, a nature neighborhood known for its rolling hills, lush meadows, walk-friendly woods, cozy homes, and an organic community farm.
The Farmhouse restaurant is the converted summer living room of a 1905 farmhouse, owned by Serenbe’s founder, Steve Nygren. Travel about a mile from the quiet picturesque downtown on a winding road graced by peaceful pastures, a placid pond, and a few grazing horses. The restaurant is tucked away among shady trees and colorful blooms. Climb the stairs, and a smiling host will welcome and escort you to your dining experience.
Nicolas Bour, the award-winning Executive Chef of The Farmhouse, will be there to greet you during dinner. Chef Bour and his team curate fresh seasonal dishes that would tantalize any taste buds. His claimed style of cooking is “French Country with a modern touch.” Bour is proud of not just the meals he creates, but where they are sourced. He asserts that the farm-to-table method is “the right way.” Ingredients are harvested daily from The Farmhouse’s own little organic garden just mere steps from the restaurant. “We want our guests to be able to taste the freshness of the food we gather for them the very day they dine with us.” Other produce comes from Serenbe Farms, a 25-acre organic community garden just a few miles from the main town of Serenbe. “We are proud to be supporting local growers. In a way, we are also connecting our guests with nature,” says Bour.
A Peachtree City, Georgia resident, Bour travels about five days a week along quiet tree-lined roads to Serenbe. He meets with his team to discuss, and sometimes tweak, the menus. “We try to make things right for our guests. We want their experience to be memorable, whether it’s a date night or a celebratory dinner with friends, inside The Farmhouse, or outside, in nature.”
This month’s dinner menu presents an elegant balance of land and sea. For a starter: Compressed watermelon and chilled Nova Scotia lobster, giant basil, tangerine vinaigrette, and smoked Steelhead caviar. For an entree: Hudson Valley Duck and Serenbe peaches and blackberries. The Farmhouse Garden yields thyme, basil, sorrel, summer squash, and a variety of spicy peppers. From Serenbe Farms, expect varietal tomatoes, mesclun lettuces, and shishito peppers.
Chef Nic also offers a tasting alternative to the regular menus. It’s a decadent five-course meal for those who prefer an intimate private-dining extravaganza. The dishes, personally designed by Bour, are usually decided on the day and are based on the best ingredients on hand during that season. Depending on the diners’ desires, the meal offerings are then perfectly paired with selected wines from around the world. Reservations for the tasting experience are required four days in advance to best prepare for guests of four to twelve.
For lunch on the weekends, the restaurant serves its signature buttermilk fried chicken. This southern favorite is usually accompanied by fresh homegrown vegetables. Accompany this with a refreshing glass of vino, and you will leave feeling delightfully satisfied.
Since The Farmhouse restaurant menus change seasonally to support the local harvests, the best way to keep up with the culinary delights is through social media or the restaurant’s website. In the meantime, don’t wait to be surprised. Gather your friends and family, stow your electronics, and make your way through nature to satisfy your senses at The Farmhouse at Serenbe.
The Farmhouse | 10950 Hutcheson Ferry Rd, Chattahoochee Hills, GA 30268 | serenbefarmhouse.com | 770-463-2622 |
Farmhouse Fried Chicken- Nicolas Bour
Recommend equipment- Cast Iron Skillet and a candy thermometer.
Yields 6 chicken breasts
- 6 Bone in skin on chicken breasts from White Oak Pastures
- ½ gallon whole fat buttermilk
- 2 tablespoons Texas Pete hot sauce
- 12 cups all-purpose organic flour sifted
- 2 tablespoons kosher salt
- 3 cups kosher salt (for koshering the chicken)
- 2 tablespoons fresh ground black pepper
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 teaspoons Aleppo pepper ground
- 12 cups Manteca (lard)
Place the chicken breast in a metal bowl and cover in kosher salt, allow to sit for 15 minutes. Under running cold water scrub the chicken with the salt and rinse off. Pat the chicken dry.
Place the buttermilk in a sealable plastic container, add the hot sauce, season with salt & pepper.
Add the chicken breasts to the buttermilk and seal the container, place overnight in the refrigerator.
In a medium mixing bowl, bet the eggs and add the hot sauce, season with salt and pepper.
In a large mixing bowl mix the flour, pepper, garlic powder, onion powder, Aleppo pepper and salt until all ingredients are evenly distributed.
Remove the chicken from the buttermilk and dredge in the flour mixture, set aside on a sheet pan and allow to rest for 15 minutes.
Heat up the lard in the cast iron skillet to 345 degrees. Add the chicken skin side down and fry on both sides until golden brown.
Place on a sheet pan and put into a pre heated 375-degree oven. Cook until done or 165-degrees internal temperature.
Serve with your choice of sides or salads.