Flat Creek Lodge Blog
Omar really enjoys a Chef Chewy omelet made with the fresh cheeses and vegetables from Flat Creek. When lucky enough to be at work in the evenings, he enjoys the Chef’s great steak.
When not at Flat Creek Lodge, Omar enjoys being with his family. Originally from Cuba, he has very little family here in the United States. Omar and his family enjoy exploring new places in the U. S. He considers himself very fortunate to be an U.S. citizen.
Wow - once again we will have another fabulous New Year's Eve! Click here to download the menu!
This is the first time we've had this event, and we are so excited about it! The Holiday Hor d'oeuvers and Wine Tasting features super tasty bites like seared yellowfin tun with daikon radish and ginger salad, kobe carpaccio with ginger soy sauce, chicken nachos and more. Download the entire menu here and make your reservations now!
Wow, we are so excited to be a part of the Afternoon in the Country event again this year! Serenbe is the perfect fall location for the November 6, 2011, event! This year, the event is held from 1:00-4:00pm.
It features chefs from Atlanta's top restaurants and caterers, paired with our area's best farms, will be set up in a tasting format alongside fine wines, premium micro-brews and select retailers -- all under festive big-top tents in the beautiful gardens surrounding The Inn at Serenbe near Palmetto.
It always sells out early, so get your tickets now!
Jac Oliver, 864-616-6708
Thanks so much for having us! Click below to listen to us on the radio on September 22, 2011!
Radio Interview September 2011 (16787 KB)
Our Executive Chef Joey Williams put this recipe together just for you! Read on for a mouthwateringly delish dish!
Chef Chewy Oyster Mushroom Bisque
Get Together:1 Qt of Heavy Cream
½ cup of whole milk
2 Diced Garlic Cloves
1 Diced Shallot (optional)
1 TBS of unsalted butter
½ cup(ish) of white wine
4 cups of FCL oyster mushroom (check our website to find a location near you)
To Make the Goodness:
In a medium pot place your butter and garlic and shallots, and allow to sauté so that the garlic will open up if you will, but be sure not to let garlic get brown and burnt. Place in your Flat Creek Lodge Oyster Mushrooms with a little salt and pepper then add your wine. If it does flame up (flambé), that is okay - it's just burning off the alcohol in the wine. Just use caution and stir. Then, allow to cook for about 15 minutes, stirring occasionally.
Next, place your mushroom mix into a blender or food processor, and mix until it is almost a paste mixture. Then place the mix back into the pan. On Medium heat, add the milk and heavy cream, and cook uncovered until it thickens to the desired texture you desire.
You can also add a variety of different items like, bacon, or chicken - you can even use the leftovers for a fantastic pasta dish. Hope you enjoy and have a great holiday season!
Executive Chef Joey Williams, Flat Creek Lodge
Cathy D. McDaniel, Flat Creek Lodge's General Manager, celebrates her 10 year anniversary at the Lodge this October! She's been an integral part of the growth of our place in making a place as a top resort. She cites the evolution of the Lodge as an inspiration, and her favorite thing about her role is interacting with the many people visiting from all walks of life. When she's not at her favorite spot on the porch behind the boardroom, you may find her the dining room noshing on her top pick for dinner - Executive Chef Joey Williams' scallops. What's a general manager to do when she leaves the Lodge? You'll find her playing golf, cooking up a storm and spending time with her family.
We are so excited to again have our annual Thanksgiving Dinner at the Lodge! We always have a lot of interest in this event recommend booking in advance to ensure that we are able to accommodate you and your party! This year we'll be serving from 11:30am to 2:00pm. The cost is $25 per person, and we'll also have great specials on Bloody Marys and Mimosas to put some spring in your step!
Reserve by calling us at 877.352.8273 or email our event specialist at firstname.lastname@example.org with the subject line "Thanksgiving Reservations."
Want to check out the mouthwatering menu? Download it here.
We'll see you soon!
- 100 Heart Pounding, Adrenaline Pumping Georgia Adventures
- Georgia Traveler
- Celebrate Dad With Our Father's Day Event in Southeast Georgia
- Trip Advisor Award of Excellence
- FCL In the News!
- New Dining Hours!
- Karin Calloway Guest Chef Dinner on June 22
- Pine Tree Parade
- Flower Show!
- New Restaurant Hours Beginning April 24th!