Flat Creek Lodge Blog

Thank you to our visitors from the Piedmont Division of Coca-Cola Bottling Company United, Inc. this past weekend.  We're so glad that you chose us, and we thank you for your kind words!  At the Lodge our entire staff takes pride in what we do, and we know that corporate gatherings need to be flawlessly executed. 

Want to check out the farm and see how one of Georgia's top producers of artisan cheese works?  Join us at Flat Creek Lodge for our Behind the Scenes Dairy Tours on Saturdays from 10AM- 4PM with an advance reservation.  Guests, $15 and Non-Guests, $25.  Includes a Wine & Cheese Tasting during the Saturday Tour. Weekday tours also available and include a cheese tasting only.  Please call for reservations at (877) 352-8273.

Snowbirds!

A couple more beautiful shots from our snow episode the other week.  Don't these birds look magnificent against the snowy background?

Hot off the presses…. Announcing the dates for our 2010 Spring Fling package, valid for travel from March 1 - May 29, 2010.  Treat yourself to an overnight escape for only $299 (per couple/plus tax)

Includes:
one night's accommodations in our luxurious lodge
one four-course dinner for two with wine
hearty country breakfast for two
outdoor activities, including biking and walking along our nature trails, cane pole fishing in our catfish pond, and rejuvenating in the whirlpools at the Flat Creek Lodge Spa
Additional nights and activities may be added.
Spring Fling Package price is applicable from March 1 – May 29, 2010. Book that special getaway now: 877- 352- 8273 OR 478-237-3474.

Why not download the flyer and surprise your sweetheart this week?

Grab your Easter best and join us at Flat Creek Lodge in Southeast Georgia for a scrumptious brunch buffet on April 4, 2010.  This annual Easter event draws families from all over the area to celebrate the holiday! Book early for reservations.  Guests will dine on delights like Flat Creek Fried Chicken, Dijon glazed leg of lamb, roasted quail and much more.  $25 per person and $15 per child under age 12.  Call us at 877-352-8273 to make reservations.  April 4, 2010 from 11:30 a.m. - 2:30 p.m. View the entire Easter Sunday Brunch Buffet Menu.

Our state - and the greater part of the East & South was blanketed in snow this past weekend! Thankfully the temperatures weren't as cold as predicted in the weather - but we did get nearly 4 inches of the white stuff!  The baby calves had a field day running in the show, and we were reminded of the splendor of nature in our temporary Winter Wonderland.

We were thrilled to be featured in the Winter 2009 issue of Edible Metro and Mountains "Not Your Usual Georgia Farmer" article by Sally Summerson.  As she mentions in her article, there are only three farms in Georgia producing award winning and handcrafted cheese in our state, and we are glad to be in excellent company alongside Sweet Grass Dairy and Cole's Lake Dairy. 

We had a great time preparing this recipe at the Buckhead Whole Foods location last Thursday and wanted to share this with you!

VIRGINIA WILLIS’ CREAM OF EXOTIC MUSHROOM SOUP
Serves 6

1/2 ounce dried porcini mushrooms
1 cup boiling water
2 tablespoons unsalted butter
1 onion, chopped
2 pounds Flat Creek Lodge Oyster Mushrooms, cleaned and sliced
3 cups homemade chicken stock or reduced fat low sodium chicken broth
Bouquet Garni of parsley, thyme, bay leaf, and peppercorns
1/2 cup heavy cream, optional
Coarse salt and freshly ground black pepper

Add the porcini mushrooms in hot water to plump, about 15 minutes. Remove the mushrooms and squeeze out the excess liquid. Place the mushrooms in a bowl. Strain the soaking liquid through a fine sieve or coffee filter into another bowl. Set aside.

Melt the butter over medium heat and add the onion. Cook until the onion is soft and translucent, 3 to 5 minutes. Add the mushrooms and cook, stirring occasionally, until the mushrooms are tender, 5 to 7 minutes.
Add the chicken stock, reserved mushroom liquid, and bouquet garni. Bring to a boil then reduce the heat to simmer. Cook until the mushrooms are very soft, about 30 minutes.

Remove the bouquet garni. Puree with an immersion blender. Leave it coarse for a more rustic soup or puree it to smooth for a more elegant soups. Add the cream and stir to combine. Taste and adjust for seasoning with salt and pepper. Serve immediately.

We were excited about getting to try Dynamic Dish's use of our mushrooms!  Dynamic Dish is located in Atlanta off of Edgewood Avenue, with a mission to cook super tasty/modern/natural and organic dishes.  Check out this delish pic of grilled oyster mushrooms last night! Thanks, Dynamic Dish! Mmm...