62 Points North | October 2011 | ptsnorth.com ptsnorth.com | October 2011 | Points North 63

was one of those perfect fall days, the weather sun-kissed and warm with a cool, light

breeze and not a cloud in the sky. A day

that begged me to roll the windows down

as my mother and I cruised up Highway

441 into the North Georgia mountains.

A perfect day for a picnic on the banks of

Persimmon Creek.

In Downtown Clayton, Ga., we

veered off the highway and wound our

way through the countryside to The Farm-

house at Persimmon Creek, sitting atop a

hidden piece of paradise on the outskirts

of town, for an epicurean adventure that

would both amaze me with its sublimity and humble

me with its simplicity.

At the hands of Chef Vincent Scafiti, The Farmhouse

at Persimmon Creek specializes in just that — simple yet

scrumptious, soil-to-table foods that sing with flavor.

Planning his menus weekly around what’s

available through the Northeast Georgia

Locally Grown network, nearby farms

and top-quality protein providers like

Painted Hills Natural Beef and Springer

Mountain Farms, Scafiti serves dinner

on Friday and Saturday evenings only,

as well as gourmet picnic fare to enjoy al

fresco on Saturday afternoons.

Neighboring Persimmon Creek Vine-

yards, The Farmhouse is situated on 19

acres in Persimmon Valley with roughly

10 acres of grapevines, making the property ripe with

picnic-perfect spots. We spread our quilt under the shade

of an oak tree with the vines behind us to uncover the

[ Written By Bre HumpHries ]

The Farmhouse at Persimmon Creek in North Georgia Serves up Simply Sublime Fare and Fabulous Epicurean Experiences

pHOtOgrapHy cOurtesy Of Bre HumpHries

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64 Points North | October 2011 | ptsnorth.com ptsnorth.com | October 2011 | Points North 65

treasures inside our polka-dotted picnic basket — thick

slices of turkey breast roasted that very morning on a

tender croissant with smoky bacon and vine-ripe toma-

toes, creamy potato salad flavored heavily with dill and

served in small jelly jars, freshly baked double chocolate

brownies and a bottle of light, crisp Persimmon Creek

Seyval Blanc. If lunch was this incredible, I could only

imagine what was in store for dinner that evening.

Originally constructed to house workers from the

vineyard and later used to accommodate guests when

The Cottages at Persimmon Creek Vineyards were

booked, The Farmhouse is a quaint, modest, two-story

building radiating country charm, with mismatched

furniture, floral linens and a stacked stone fireplace.

Scafiti transformed the lower level into a dining room

last December, when he began cooking for the occa-

sional special event, and launched his weekly dinners

last April. Now, the Ohio-born chef who once partici-

pated in seminars at the prestigious Aspen Food & Wine

Expo and managed a 16-burner sauté station at Tutti’s

Trattoria in Weston, Fla., uses a residential kitchen with

a single stove to cook for 26 to 28 diners every Friday

and Saturday evening, as if he were hosting guests at his

own private dinner parties.

“We want you to feel like you’re dining in our

home,” explained Scafiti’s wife, Donna, who lends a

hand to her husband along with two other servers and a

family friend who acts as a line cook. It’s a mission that

has been well accomplished. Dinner here is an intimate

experience, one you want to spend the entire evening

soaking up, and chances are, you’ll make a few friends

while you’re at it.

With the kitchen in such close quarters with the

dining room and an amicable atmosphere between

guests, the dining room takes on an enjoyable energy as

dinner service begins, but we couldn’t resist the oppor-

tunity to enjoy a little more time outside, and settled

down for dinner on The Farmhouse’s front porch. As

we sipped glasses of wine and listened to the song of

wind chimes dancing in the breeze, I savored seafood

bisque loaded with fresh fish and spices, a bone-in Eden

Farms pork loin dressed in Scafiti’s signature shallot-

thyme gravy, crisp-tender haricots verts with diced red

peppers and brandy blueberries with streusel for dessert,

while my mom feasted on the best filet she’s ever eaten,

so tender she didn’t even need a steak knife.

Though Scafiti intends to maintain the intimate feel

of The Farmhouse, he does hope to expand his kitchen

next spring. And while the property already produces its

own honey and herbs, plans for a greenhouse could help

the restaurant achieve a higher level of sustainability.

For now, The Farmhouse will host a few special events

this fall, along with the regular Friday and Saturday

evening dinners. On Oct. 27, Soup Night will feature

More MeMorable Mountain Meals this Fall

Farm-to-Table Dinner at

The Martyn House

[Oct. 22 and Nov. 19]

Foodies and nature lovers will not want to

miss these two scrumptious farm-to-table

alfresco dinners this fall under The Martyn

House’s magical Gypsy Faire Tents. For

the November dinner, The Martyn House

will partner with Mercier Orchards in Blue

Ridge to create a Thanksgiving feast to

remember.

The Martyn House, Ellijay, 706-635-4759,

www.themartynhouse.com

Harvest Celebration with Live Bluegrass

[Sundays in October]

Enjoy butternut squash bisque with golden

apples, Asiago risotto with pumpkin and

ham, acorn squash with candied pecans

and maple butter, fried chicken, pretzel-

crusted grouper and more along with Wolf

Mountain wines.

Wolf Mountain Vineyards, Dahlonega,

706-867-9862,

www.wolfmountainvineyards.com

Wild Game Weekend

[Nov. 12]

Here’s a fun adventure for all you hunters

out there: Each November, this popular

event features wild game from all over the

country. Pheasant and elk are among the

game consumed at a buffet in past years.

In addition, part-owner Victor “Buddy”

McLean also invites artisans to the lodge,

organizes a football game and incorpo-

rates a whiskey tasting. Expect basket

weaving, pottery, nature paintings and

sporting antique dealers, whose merchan-

dise includes fishing reels and antique

fishing tackle.

The Lodge at Buckberry Creek,

Gatlinburg, Tenn., 866-30-LODGE,

www.buckberrylodge.com

the farmhouse at persimmon creek

Farm-to-Table Dinner at The Martyn HousepHOtO cOurtesy Of tHe martyn HOuse

(Continued on pg. 66)

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66 Points North | October 2011 | ptsnorth.com

a wine and cheese reception, homemade

soup (most likely with bourbon and but-

ternut squash), artisan bread, pumpkin pie

and pumpkin carving.

Yes, this little treasure may be a bit

off the beaten path, but this fall, as the

leaves come alive with color and the North

Georgia mountains beckon, it’s a dining

destination that will leave an indelible

impression on your stomach and soul. PN

F o r M o r e I n F o r M aTI o n

The Farmhouse at Persimmon Creek

Clayton, Ga.

706-782-9834

www.thefarmhouseatpersimmoncreek.com

Picnics available on Saturday afternoons;

$65 for a basket for two

Dinner served Fridays & Saturday evenings;

reservations required

Entrées: $23 – $32

the farmhouse at persimmon creek

Lo D G I n G o P TI o n s n e a r

TH e Fa r M H o u s e

The Cottages at Persimmon Creek

Vineyards (Less than 1 mile)

706-212-7380

www.persimmoncreekwine.com/cottages

The Dillard House (6.5 miles)

800-541-0671

www.dillardhouse.com/accommodations

Beechwood Inn (9 miles)

706-782-5485

www.beechwoodinn.ws

Kingwood Country Club & resort

(11.5 miles)

866-546-4966

www.kingwoodresort.com

north 40 Lodge and Cabins (17 miles)

800-379-6170

www.north40lodge.com

Lake rabun Hotel (18.5 miles)

800-398-5134

www.lakerabunhotel.com

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