Photograph courtesy of Love is Love Farm
This Sunday, 25 of Atlanta’s best chefs—including Steven Satterfield, Anne Quatrano, Billy Allin, and Ryan Smith—will band together to for a “Supper at the Farm,” a potluck-style dinner benefiting Chefs Collaborative. The national nonprofit, which aims to “inspire, educate, and celebrate chefs and food professionals building a better food system,” will bring its eighth annual summit to Atlanta this year, from September 9 through 11.
“It’s a very big deal for Atlanta,” says Satterfield, the chef at Miller Union and Chefs Collaborative’s local leader. Three hundred and fifty chefs and restaurateurs from all over the country will fly into Atlanta for the Chefs Collaborative Summit to discuss the industry’s hot-button issues, including food access, waste, and tipping. Largely attended by industry professionals, the summit is open to the public—for a hefty price of somewhere around $900.
More affordable ($100 per person) and perhaps more delicious is Sunday’s supper, which will include mutton and goat butchered by James Beard Award-winning author Adam Danforth. “He’s enlightened about meat eating,” says Satterfield. “His philosophy is to eat less meat and better quality meat, but he also has this unique approach to animal welfare: he promotes eating older animals that have lived a full life. We’re so used to eating younger animals for texture and for turnaround (the longer you keep an animal around on the farm, the more costs you). Older meat might be tougher, but it has more flavor, and Danforth is a big proponent of that.” Satterfield has also collaborated with Compost Wheels to collect any potential food waste.
Supper at the Farm
Who: Twenty five local chefs including Satterfield, Bacchanalia’s Anne Quatrano, Cakes & Ale’s Billy Allin, Staplehouse’s Ryan Smith, and No. 246’s Drew Belline.
What: The chefs will prepare a potluck-style spread of mutton from White Oak Pastures and goat from Decimal Place, as well as vegetable sides, grains, breads, pickles, and desserts. The menu is still in progress, but Satterfield tells us that Terry Koval of Wrecking Bar Brewpub, Rusty Bowers of Pine Street Market, Landon Thompson of Cooks & Soldiers, Matthew Ridgway of The Southern Gentleman, Danny Mellman of Harvest on Main, and Kevin Ouzts from The Spotted Trotter are on meat duty. Some of the sides: Cookbook author Virginia Willis will make a chopped spring vegetable salad, Josh Hopkins from Empire State South will make a boiled peanut salad, Phillip Meeker of Kimball House will smoke Vidalia onions, and Sarah O’Brien of Little Tart Bakeshop will serve a pecan cornmeal crumb tart with strawberry jam and black pepper.
When: Sunday, April 23, from 4-7 p.m.
Where: Love Is Love Farm at Gaia Gardens, 900 Dancing Fox Road, Decatur. “We’ll dine at four long tables set outside, under a tent, in between two vegetable patches,” says Satterfield.
Why: The money raised at Supper on the Farm will provide scholarships to the summit. “It’s expensive, and the scholarships allow for a line cook or a sous chef to attend,” says Satterfield. “That’s how I started going to the summit! I won a scholarship; now I’m the local leader.” If the dinner sells out, it will fund ten scholarships.
How: Tickets are $100 per person. You can purchase them at brownpapertickets.com.
