Cooking For A Cause

Chefs Come To Serenbe To Give Back

The Nygrens like to say that Serenbe was formed at the table. The dinner table, that is. They had a vision that meant big changes for the rural land now known as Chattahoochee Hills but needed multiple stakeholders to find common ground to support a larger vision of land conservation. That meant gathering neighbors to build consensus around home-cooked meals; what better common ground is there than nourishment?

Over the years, not much has changed. Serenbe is still gathering neighbors, guests and changemakers around the table to influence progress not only with home cooked meals but with nationally-recognized chefs gathering at Serenbe to give back. 

 

The James Beard Foundation has brought their Chefs Boot Camp for Policy and Change to Serenbe since 2017, to provide 30+ chefs with policy advocacy training while educating them on important challenges and opportunities facing the food world.

Serenbe also hosts three high-profile culinary events this fall, all featuring Atlanta top chefs and all existing to raise awareness and funds to give back to people and the environment.

The 9th Annual Southern Chefs Potluck on Sunday, September 16 is a not-to-be-missed event supporting Wholesome Wave GA (WWG), which strives to increase access to fresh, healthy, locally-grown food for all Georgians. Each year, the Chefs Potluck comes to The Inn at Serenbe and, with it, some of Atlanta’s favorite chefs who bring their best dishes to be shared buffet-style under the Lake Pavilion.  Chef VIP tables are available as well as general admission tickets.

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While WWG gives back to those unable to put fresh food on their table, The Giving Kitchen gives back to the restaurant community by providing emergency assistance to restaurant workers through financial support and a network of resources. On October 28 they’re bringing the Fifth Group Restaurants team – South City Kitchen, The Original El Taco, Ecco, Alma Cocina, Lure, La Tavola and Bold Catering & Design – to Serenbe to serve guests at their annual Sunday Supper. Each Executive Chef creates a tasting station to highlight their unique culinary styles alongside craft cocktails created by in-house mixologists. This intimate dinner party is an evening under the stars with a maximum of 200 guests. 

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RayDay may not be known as a chef event, but each year this zero-food waste event brings in sustainable food trucks and beverage vendors to support the festival-like atmosphere that celebrates the life and legacy of Ray C. Anderson. During the event they collect and source-separate more than 1,200 lbs of food waste and service-ware for on-site composting. RayDay celebrates bringing people together, encourages conversations and connections and continues to spread the word about sustainability. Come celebrate the life and legacy of Ray C. Anderson at this unique experience designed to help create a brighter world for tomorrow’s child on October 14 (with RSVP).

Tickets to each of these events can be found at serenbe.com/events.

FoodQuinn Nygrenfood, fundraiser