By Andrea Mills

Photo By J. Ashley Photography

Less than an hour’s drive from Atlanta and even closer from Hartsfield-Jackson Atlanta International Airport, a movement is underway that’s putting the farm at the heart of the farm-to-table concept.  “When I first came to Georgia, I met a local farmer after the Saturday market selling a few flats of strawberries she had left,” says Serenbe Foods chef-in-residence Matt Adol.  “I’ve had strawberries before, so I thought, ‘No big deal,’ but it was the best strawberry I ever had, and it opened my eyes to the care, skill and love that [can] really emerge [in farming].  Organic farms truly produce the best product,” he adds. Fast-forward to today, when Adol builds menus for upscale new urbanist village and getaway Serenbe that are inspired entirely by what Serenbe Farms manager Matthew Clayton’s crop yields.  “There is a huge disconnect between people and where they get their food. The farm-to-table buzz phrase at least lets the customer know someone has a relationship with the farmer,” says Clayton.  His brother, Paddy, is also in on the game and works on everything from product development to pickling for Serenbe Foods.