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When Matt Adolfi was a boy, his family had pickle parties (his mom was a cook and his dad loved to grow hot peppers).
When Matt Adolfi was a boy, his family had pickle parties (his mom was a cook and his dad loved to grow hot peppers). He hated the smell but loved the time spent together as a family and preserving food they’d grown themselves.
From culinary school in New England to coveted positions in Atlanta chef/restauranteur Anne Quatrano’s kitchens - Bacchanalia, Floataway Cafe and Star Provisions - Matt fell further in love with food. Then when food brought him to Serenbe for the first time, he fell in love again, this time with Garnie Nygren.
And what is he doing now? Pickling. Matt is the chef of Serenbe Foods, using locally-sourced ingredients to make jams, jellies and, yes, pickled items from carrots to dilly beans. Though much has changed since the pickle parties of his youth, Matt still seeks inspiration in ingredients. Funny how life comes full circle.
Over the years, guests to Serenbe have wished for ways to take a piece of Serenbe home with them. It may not be possible to bottle the clean country air or the smell of honeysuckle in the spring, but guests can take with them the food that’s such a big part of Serenbe’s story.
Find Serenbe Foods at The Inn at Serenbe, The Blue Eyed Daisy Bakeshop or online at serenbefoods.com.