The Inn At Serenbe Announces Opening Of The Farmhouse Restaurant
A new restaurant that will transform the bed and breakfast into an inn
In the early 1990’s, Steve and Marie Nygren converted a family farm and the sprawling 1905 white farmhouse, located 32 miles outside of Atlanta, Georgia, into the celebrated Bed and Breakfast known as Serenbe. Currently the food program at Serenbe is going through a renaissance with the hiring of Chef Tony Seichrist and the redecoration of the conservatory dining room previously used as the B and B’s breakfast room.
With this transformation and the addition of a full-service restaurant, the Bed and Breakfast has now become an Inn and the eagerly awaited Farmhouse restaurant is set to open its doors to the public on June 1, 2006. Located at 10950 Hutcheson Ferry Road in Palmetto, Georgia, the Farmhouse at Serenbe will be open Thursday through Saturday from 5:00 to 9:30 pm and Sunday from 12:00 to 6:00 pm. “Sunday Supper” will try to recapture the feel of a family-style southern meal.
The atmosphere of The Farmhouse will be casual, while still maintaining fine dining standards of service. The menu will also accommodate vegetarian diners with seasonal dishes offered nightly. The small intimate dining experience consists of seating in the main dining room, the sun porch, and a private dining room. 
Led by the culinary talents of Tony Seichrist, the Farmhouse at Serenbe is an interesting new project for food. While many restaurants are focusing on fusing culinary genres and, in turn, increasing the problems of obtaining quality organic ingredients; the Farmhouse will have a chef’s choice menu based upon ingredients grown on the Serenbe grounds as well as by surrounding local farmers. “ As the new head chef, it is my goal to highlight our local ingredients at their seasonal peak, and I am thrilled to be able to work directly with the Serenbe gardeners and Serenbe Organic Farms in search of a better product” said Tony. For him, this job poses exciting new challenges, combining two of his connected passions: horticulture and cooking. Most recently, Tony worked at The Five and Ten in Athens, Georgia under Chef Hugh Acheson. There he really came to understand how important the local farmers and artisans are to good food.
The dining room in the farmhouse, designed by Smith Hanes, has an air of a casual Southern farmhouse sunroom, updated for the way we live and eat today. The architecture features a dramatically vaulted ceiling with timbers big enough to have been grown on the original farm in the early 1900’s. Floors have been stripped of heavy veneers and paint, leaving simple pine planks. The conservatory walls (all glass panes) are covered floor to ceiling in a sheer plaid of cream and coreopsis gold linen on hand forged steel rods. The sheers barely contain the room, allowing the diner to appreciate a full-on view of the outbuildings and barns with a view of grassy fields beyond.
Walls are patinaed a saturated bark color, a perfect background to the important vintage English Oil depicting a jovial farm scene with animals on a summers’ day. Furniture choices of natural wicker and lime washed benches with coreopsis, cream and farmyard red pillows complete the room’s fresh appeal.
The goal was to recreate the feeling of simpler times while maintaining culinary standards and achievements of today. With the combination of fresh foods and calming atmosphere, the Farmhouse house restaurant is the perfect addition to the newly transformed Inn.
The Inn at Serenbe | 10950 HUTCHESON FERRY ROAD | PALMETTO, GEORGIA 30268
770-463-2610 | FAX 770-463-4472